The Brewsletter
MARCH 2009
The
Official Newsletter of the
President’s Podium – Jonna
Walker
As Febrewery is quickly going by, I hope everyone is brewing, brewing, brewing. We started the month with the Super Bowl; I know a lot of good beers were tasted where I was. I hope you where as lucky. Later that week, we all met at "The Boot" for a wonderful HRB&TS meeting. Wow! Virginia brews for $3, that place has a great beer selection and great food. Thank you to the proprietors of "The Boot" for having us again! Thank You to Kasey and Tina Reuter for having the judging at their home.
Will and I went to Hawaii for a week (new presidents do that now!!!) I ate breakfast at a place where Obama had eaten lunch last time he was there, (he had a Tuna Melt sandwich). The place is located in a little shopping area across from the great snorkeling area of Hanauma Bay, where I was headed with four friends. While looking around for a breakfast place, we also came upon "KONA Brewery". Not the actual brewery, that is on the big island, but a satellite location at a marina. Will & I went back there for dinner with another couple. In fact we dined at several "beer" establishments, such as the "Yard House", where you can get your beer in a 1/2 yard bottle. They had an extensive beer list (107 taps!). Ryan's also had great food and great beers. A local brew pub, Brew Moon, closed just days before we arrived.
While Will and I were out in the Islands, many of our club members ventured to Baltimore for "Max's 72 Hours of Belgium". I have heard some of the stories and if you did not go, listen to the people who did and plan to go next year. I am sure they will still be talking about it at our next meeting. What a wonderful way to celebrate St. Valentine's Day, Chocolate and Belgium Beer. Everyone did give their sweeties chocolate for St Valentine's Day!
Coming up very soon is Philly Beer Week check out this website: http://www.phillybeerweek.org From March 6 to the 15, there will be something beer related for you in Philly. They even have a Beer High Tea; I have got to go to that! There are just too many events to list here. Check out the site, so we can discuss it at the meeting.
Gordon Biersch will conduct their Spring Tapping of their MaiBock on April 7th from 6-9 PM as a benefit for REACH. There will be tastings for $1, a 50/50 raffle plus a fabulous silent auction and lots of great live music. From 6-7 PM they will be serving free hors d'œuvres.
Here is the information for the Spring Tapping party to benefit REACH (Reading Enriches All Children):
First, let me tell you about REACH. My friend Sarah Sterzing has been there since last July as the new Executive Director. REACH is really excited that GB chose them for the Spring Tapping party and hope the event is spectacularly successful. REACH provides reading programs for children living in area homeless and domestic violence shelters. Each week, volunteers provide a reading program and free books to the children. Individual volunteers work on teams and are only committed to one hour, one time each month. All of the children get to choose two new books at each session and if it is their first time, they receive a bag filled with school and craft supplies as well. The purpose is to have the children associate reading as fun and develop a lifelong love of books. Last year they gave away 19,000 free books and read over 2000 stories to nearly 600 children living in shelters. REACH wants to ensure the children can read and therefore increase their chances at a brighter future.
Leading up to the tapping party, during the month of March, Gordon Biersch will also be conducting a book drive for REACH. They will collect new and almost new used books for children 0-18. Take along a book for a kid the next time you are headed to GB for a beer. For more information on this event contact Sarah Sterzing, Executive Director, REACH, 757.627.4722 (Cell) 757.681.3010, 2200 Colonial Ave., Suite 16, Norfolk, VA 23517, www.reachreads.org
Looking forward to seeing everyone at our next meeting, it is a wonderful (new to club) location. The food is always fantastic. Come hungry and thirsty.
See you Wednesday,
Jonna
Walker
Meeting Location – Diane
Catanzaro
Ok, we had a rainy weekend and most of the east coast is experiencing a large helping of old man winters finest. So where will the HRB&TS meeting be this Wednesday? How about the BEACH??? Or, to be more accurate, a couple of blocks west of the beach, at Tautog’s Restaurant. Tautog’s is located in a 1920s beach cottage…one of the few Victorian-era cottages that fortunately did not get bulldozed to build a parking lot, a cinderblock hotel, or a burger joint drive-thru. Leave the bathing suit and sunscreen at home, and bring an appetite, as Tautog’s menu is going to make you happy.
There are very good prices on an array of appetizers like she-crab soup, salads, wings, crab nachos, tuna sashimi, and lemon-jalapeno steamed mussels. Little pizzas are between $4 and $5. Sandwiches include a catfish po’ boy, veggie wrap, and crab cake. Entrees include potato chip crusted mahi, baked thai curry chicken, ginger-teriyaki glazed salmon, and rajun cajun shrimp, and similar fun stuff, with most entrees priced between $12 and $15 bucks. There are also creative weekly specials so check out the specials board too!
Tautog’s beer selection includes Legend Brown and the Hopfest, on draft! Bottles include Sierra Nevada, Guinness, and Newcastle. ALSO owner/independent restaurateur Bill G. will be getting two additional craft beers in especially for the HRB&TS meeting! So put local restaurant Tautog’s in your Funk & Wagnall’s under ‘hops-itality’!!
Meetings ‘begin’ at 7.30, but see you early birds at 7 pm getting a head start on some tasty food and a beer. Of course you may bring homebrews to the meeting, but no commercial beers!
Location: 205 23rd Street, Virginia Beach. Phone 422.0081.
Directions:
Wherever you begin, get thyself to I-264 Eastbound toward the Oceanfront. The
highway turns into 21st street. Turn left on either Pacific or Atlantic, and a
couple of blocks down you will find it, between Atlantic and Pacific. There is
a small parking lot behind the building. There sign may be small but it is the
only beach cottage around!
Competition
Corner – Tom Byrnes
Our Belgian Blonde Ale competition featured 4 entries and the toughest judging that I have seen in awhile. Therefore this month’s winners really earned their points. Thanks to Kasey and Tina for hosting this event. This month’s judges Diane, CJ, Jonna, Tina and Doug evaluated 4 entries with scores ranging from 24.6 to 27.2. First place was secured by Gus Gustafson (27.2) who also won this contest last time. Looks like Gus has found the winning combination for the blondes. Doug continues his competition seize placing second (26.5) with a very authentic tasting entry. JP re-entered the points race taking third (25.4). It was my turn to say “you guys suck “as I packed my beer at the end of the night. Again our judges worked very hard to bring you the very best interpretations of this style and you all will have a very enjoyable drinking experience at the upcoming meeting.
Brewing points are listed below:
|
2009 HRBTS CUP STANDINGS |
|
|
Name of Brewer |
Points Accumulated |
|
Doug Boyd |
8 |
|
Tom Byrnes |
4 |
|
Gus Gustafson |
3 |
|
JP Messier |
2 |
|
Jason Kuller |
1 |
|
This could easily
be you…. |
…if you get
brewing! |
It’s still early to get in on the brewing action and all members are encouraged to brew. The next competition will be extract only to be held March 19 @ 7:30. The location will be determined later. This is a competition that is open to all categories and is the perfect entry point for new brewers.
Below you will find our brewing schedule for 2009. I think you will find something for every type of brewer. New brewers can jump in immediately with the extract competition while beers near the end may require extensive aging.
|
2009
HRB&TS CUP BREWING SCHEDULE |
|||
|
Month |
Style |
Category/Sub |
AHA Event - Deadline |
|
January (Dec 17) |
Oatmeal Stout |
13C |
--- |
|
February (Jan 22) |
Scottish 60,
70, 80 |
9A, B, C |
--- |
|
March (Feb 19) |
Belgian
Blonde |
18A |
--- |
|
April (Mar 19) |
Extract |
All |
Yes May 2 2008 |
|
May (Apr 23) |
Black IPA Clone |
Loosely based
on 14 A, B |
|
|
June (May 21) |
Wit Beer |
16A |
|
|
July (June 18) |
Mead |
24, 25, 26
A,C |
|
|
August (July 23) |
Fruit Beer |
20 |
|
|
September (August 20) |
Unique
Spice/herb in aroma and flavor |
Loosely based
on 21 A, B |
|
|
October (Sept 24) |
Saison |
16C |
|
|
November (Oct 22) |
Belgian Strong |
18 A-E |
Nov/Dec 09 |
|
December (Nov 19) |
Smoked Porter |
22B with base
style in 12 |
|
|
2009
HRB&TS CUP BREWING SCHEDULE |
|||
|
Month |
Style |
Category/Sub |
AHA Event - Deadline |
|
January 2010 (December 17) |
English Brown
Ale |
11 A,B,C |
February
16, 2010 |
|
February 2010 (Jan 21) |
American Ales |
10 A,B |
March/April
2010 |
|
March 2010 (Feb 18) |
Braggot |
26B |
|
We are also looking for members who would be willing to host a judging at their home. Judging will be held on Thursday’s two weeks before each HRBTS regular meeting. The dates will be: March 19 April 23 May 21 June 18 July 23 Aug 20 Sept 24 Oct 22 Nov 19 and Dec 17 (3 weeks prior due to Christmas). If you are willing to host please email me at tombyrnes@verizon.net to reserve your month.
Beer Recipes
1st Place –– Belgian Blonde Ale - HRBTS Cup March
2009, Brewer: Gus Gustafson
*** Not Available ***
2nd Place – Belgian Blonde Ale – HRBTS Cup March 2009, Brewer: Doug Boyd
5 Gallons –
Extract w/specialty grains
SG: 1.070 FG:
1.015
Boil Time: 1 hour
Primary
Fermentation: 1 week
Secondary
Fermentation: 2 weeks
7 lb Pilsner
Liquid Malt Extract
½ lb Special B
½ lb Belgian
Aromatic
½ lb Biscuit
1 oz Saaz Hops
12 oz Demerara
Washed Raw Cane Sugar
WLP570 Belgian
Golden Ale Yeast
1 ¼ cup Extra Light Dry Malt Extract for
priming
Mix grains in a
grain bag and place in a pot with 2 gallons cold water. Heat to 150 degrees and steep for 30
minutes. Remove grains, add 4 gallons of
water, extract and 0.5 oz of Saaz hops.
Bring to a boil. Add .5 oz Saaz
hops last 10 minutes of boil. Add 12 oz
cane sugar at end of boil. Chill to 80
degrees, add dry malt extract for priming and pitch yeast. Move to fermentor, add water to 5 gallons,
aerate and wait.
3rd Place – Belgian Blonde Ale - HRBTS Cup March
2009, Brewer: JP Messier
|
Recipe Specifics |
|
Batch Size (Gal): |
5.00 |
Wort
Size (Gal): |
5.00 |
|
Total Extract (Lbs): |
11.00 |
|
|
|
Anticipated OG: |
1.069 |
Plato: |
16.80 |
|
Anticipated SRM: |
7.2 |
|
|
|
Anticipated IBU: |
27.3 |
|
|
|
Wort Boil Time: |
60 |
Minutes |
|
|
Pre-Boil Amounts |
|
Evaporation Rate: |
15.00 |
Percent Per Hour |
|
|
Pre-Boil Wort Size: |
5.88 |
Gal |
|
|
Pre-Boil Gravity: |
1.059 |
SG |
14.40 Plato |
|
Grain/Extract/Sugar |
|
% |
Amount |
Name |
Origin |
Potential |
SRM |
|
9.1 |
1.00
lbs. |
White Wheat |
|
1.040 |
3 |
|
4.5 |
0.50
lbs. |
Caramel Pils Malt |
|
1.034 |
2 |
|
18.2 |
2.00
lbs. |
Demerara Sugar |
Generic |
1.041 |
1 |
|
54.5 |
6.00
lbs. |
Pilsner LME |
|
1.030 |
3 |
|
4.5 |
0.50
lbs. |
Aromatic Malt |
|
1.036 |
25 |
|
4.5 |
0.50
lbs. |
Biscuit Malt |
|
1.035 |
24 |
|
4.5 |
0.50
lbs. |
|
|
1.035 |
4 |
|
Hops |
|
Amount |
Name |
Form |
Alpha |
IBU |
Boil
Time |
|
1.00
oz. |
Spalter Select |
Pellet |
5.00 |
22.5 |
60 min |
|
2.00
oz. |
Styrian Goldings |
Pellet |
2.00 |
4.8 |
15 min |
|
Yeast |
WhiteLabs WLP510
|
Notes |
|
1 tsp of Irish Moss at 15 mins. |
About the HRB&TS
The Hampton Roads
Brewing and Tasting Society is dedicated to promoting the enjoyment of home brewing. The annual dues are $20 per individual and
$25 per family. Members are encouraged
to support the reasonable enjoyment of beer and observe the laws of the