HOMEBREW Digest #5157 Wed 07 March 2007

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  re: European Biercation (-s)
  Competition Announcement and Call for Judges: 11th Annual B.E.E.R. Brew-off ("Matthew Bobiak")
  RE: doppelbock ("Rick Garvin")
  HBD post: European Bierification ("Peter A. Ensminger")
  re: Malt flavor & aroma (Raj B Apte)
  Hops! (eric stiegman)

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---------------------------------------------------------------------- Date: Wed, 07 Mar 2007 03:36:30 -0500 From: -s <-s at adelphia.net> Subject: re: European Biercation Robert Fischer writes .... >This summer we >are headed into Amsterdam where we pick up our car and >for the next 49 days drive across Germany toward >Berlin. Next to Czech Republic, Slovakia, Hungary, >Romania, Ukraine, Poland, The Baltics, Finland, >Sweden, Norway, Denmark and back to Amsterdam. Wow, You'll find plenty of weizenbier in S.Germany in summer. It outsells lager there ! My two trips a few years ago, I was impressed by how much beer is a *local* thing in S.Germany, and the local Gasthaus will most likely serve beer from only one brewery or at most two local breweries and dinner is a long event, so choose your food by the brewery offerings. I still have a yearning to try Franziskaner and Ayinger from a tap near the source but ... I was in Stockholm a few weeks ago. The only local beer I thought much of was Ericsberg(s?) - which is a nice pale lager along the lines of Carlsberg. Served beer is just under $10USD per pint there after taxes. Guinness & Newcastle appear to be top sellers !! Sweden's a very nice place to visit but rather beer-. It also takes work to find any native cuisine there. McD, BK and PizzaHut have a stronghold, with Italian food, ersatz Irish pubs and kebab shops making up the bulk of eateries. The place is littered with "Wayne's Coffee" shops - A European knockoff of the American coffee shop experience, minus the char. Also virtually everyone spoke good English. Frankly it 'felt' way too much like home, or perhaps a strip-mall in suburban Chicago. In Sweden I missed the 'foreign' experience I had in Germany. To compare this with my recent experience in another socialist state and under similar monopolistic conditions, the server at the Sam Adams in Boston-Logan concourse C last week seemed at least as blonde as any I met in Sweden; so much so that the manager comp'ed the beer & sandwich she eventually delivered. Still it would have been $8USD for a tall draught SA Ale, which was better than any beer I had in Sweden (very nice toasty flavor on draught and that great spalter flavor that really jogged my hop-memory). I'd be curious if anyone can report on any good Baltic beers. They grow and malt a lot of barley there, but the few samples of their beer I've tried are quite dissappointing. sorry - I just had to ... -S Return to table of contents
Date: Wed, 07 Mar 2007 10:23:30 -0500 From: "Matthew Bobiak" <mbobiak at ic.sunysb.edu> Subject: Competition Announcement and Call for Judges: 11th Annual B.E.E.R. Brew-off Brewer's East End Revival (B.E.E.R.) will be hosting our 11th Annual Bre-off on May 19, 2007. Entries are $6 and the entry deadline is May 12. Information for shipping and dropping off entries, as well as bottle labels and entry forms, can be found at the club website: hbd.org/beer No competition is possible without the assistance of dedicated volunteer beer judges. BJCP accredited judges wishing to volunteer their time should contact Judge Coordinator Matt Bobiak by email: bobesbeer AT gmail DOT com Return to table of contents
Date: Wed, 7 Mar 2007 11:06:29 -0500 From: "Rick Garvin" <rgarvin at garvin.us> Subject: RE: doppelbock > Rick, you say you use 100% dark Munich - WOW, that's really gettin' > after it! According to Noonan, dark Munich tends to be undermodified so it makes >sense to use dark Munich with a triple decoction. Do you feel that you're > approaching the solid maltiness of the best commercial examples? Are decoctions beneficial with today's malts? We can let the contests be the judge. Decoctions make a world of difference for OUR Bocks, Pils and Helles. They do better and get higher scores in contests than our step infusion mashes. All humbleness aside, in the last two weeks we've seen a third place at MCAB for Maibock and a first for Maibock and a third place for Doppelbock at Reggale and Dredhop. So, we'll have a Bock on the table at MCAB X next year as well, with those beers going into a few more MCAB qualifiers this year. I chose to enter the Maibock in MCAB because the flavors were better integrated and the alcohol in the Doppelbock needed time to smooth out. I've been working hard on our lagers for about 10 years now. I believed the myths about not needing decoctions to make awesome lager beers for a while. Sure, in a brewery decoctions take a lot more energy. But, for me time is everything - in one day increments. I set aside a brew day and the opportunity cost of not making awesome beer is very high. I have all day to make it, so I use the time. We can make very good lagers without decoctions and we do. Our Franconian Kellerbier is a steady ribbon winner and is a single infusion mash lager beer. After spending time in Munich during two Starkbierzeits I believe that the version of Doppelbock that we make does the best commercial versions justice. I prefer our version in some instances. We have honed our recipes and no longer do three 40 minute decoctions for the doppelbock, moving to a 20/40/20 minute schedule. A. J. DeLange (the spell checker always tries to change DeLange to Derange for some reason), our closest brewing neighbor and decoction devotee as well, described the 40/40/40 version as "disturbingly malty" and noted its excess of "maillard reaction components" on his score sheet at Spirit of Free Beer in May. In January we drank the last of that beer at a big party at my house and the malt and alcohol had smoothed out noticeably. I believe I saw A. J. drink a couple of disturbingly large and malty glasses. Doppelbock is our only beer that goes for a triple decoction, and that's for color. Dark Munich is not so dark. Adding color malt gives an unmistakable roasty or chocolatey flavor, even Carafa III at miniscule amounts. As for malt selection, we use Weyermann for lagers. Period. We toured the plant in Bamberg and Sabena and Tomas Kraus Weyermann have a deduction to making awesome ingredients using modern methods with an old-school attention to detail that was impressive. At the time, Lance Snow was running the lab. He is an American grad of Weihenstephan and a former Sierra Nevada guy. They test to spec every train car load of grain as it comes in. They routinely reject grain if it does not meet spec. They know what they are doing. One beer style that has been elusive for us, and in my experience for all homebrewers, is the Dusseldorfer Altbier style. Getting that great malt back bone, deep copper color, super attenuation and crackling hop character is very hard. We've done well in contests with a 100% Vienna Malt version, but I thought it was way too malty. Munich malt will be maltier still. Adding color malt corrupts the clean malt depth with roast or chocolate. Tasting the imported Dusseldorfer Altbiers does not do them just, they just do not travel well. They tend to lose the hop character first and then the oxidation becomes noticeable as stale malt flavors. Deep dark secret for depth of malt? Maillard reactions from decoction. That's my answer and I'm sticking to it. Cheers, Rick Return to table of contents
Date: Wed, 07 Mar 2007 12:24:04 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: HBD post: European Bierification Hi Robert, Regarding your recent post to the HBD ... You mean that you are bypassing Belgium?!?! I suggest a stop there and visits to t Brugs Beertje (in Brugge), Kulminator and Oud Arsenaal (in Antwerp), and Cantillon (in Brussels). In the Czech Republic, you should visit Pilsner Urquell (in Pilsen), Budejovicky Budvar (in Ceske Budjovice), and U Fleku and Zlateho Tygra (in Prague). In Germany, you should go to Bamberg and visit Schlenkerla, Zum Spezial, and Faessla. Never been to Finland, but I've long been yearning for some authentic sahti. I've heard of Lammin Sahti, but it might be better to hook up with some Finnish homebrewers for a better experience. In my limited experience, Slovakia and Hungary are less remarkable for their beers. Cheers! Peter A. Ensminger Syracuse, NY - ---- Greetings All, As a home brewer for over 10 years and a long time reader of the digest I seek assistance from all on different beers, breweries, pubs, bier gardens etc. that are a must to visit and enjoy while in Europe. My wife and I are seasoned travelers and have eaten and drank our way around most of Europe. This summer we are headed into Amsterdam where we pick up our car and for the next 49 days drive across Germany toward Berlin. Next to Czech Republic, Slovakia, Hungary, Romania, Ukraine, Poland, The Baltics, Finland, Sweden, Norway, Denmark and back to Amsterdam. Wow, I'm already exhausted. But we are in no hurry and are very flexible. Please send me any ideas, stories or suggestions to the digest or my e-mail address. Thanking you in advance, Robert E. Fischer Tropical Park Brewery Miami, Fl (1205,168.5)Apparent Rennerian Return to table of contents
Date: Wed, 7 Mar 2007 13:12:57 -0800 (PST) From: Raj B Apte <raj_apte at yahoo.com> Subject: re: Malt flavor & aroma John Peed asks about maltiness. John, I'm no expert on maltiness, but the maltiest beer I've produced was a scottish wee heavy. Following recipes from various places, I collected the first runnings (1.100 or higher, about 4 L, from a grist of Marris Otter or Golden Promise) and caramelized those while finishing the sparge. Then I boiled the second wort, and only when I was ready to start hopping did I add the 4L of first runnings back. By that point the 4L was reduced to <2L, had a beautiful malty color and fragrance, and was basically a caramel (110C or higher). No full-wort kettle caramelization can come close to this. I used wine yeast (my standard) at 64-66F. The resulting beer was as malty as I've ever made. Maybe others can share stories of their maltiest productions.... raj Return to table of contents
Date: Wed, 7 Mar 2007 21:05:24 -0600 From: eric stiegman <stiegy at illicom.net> Subject: Hops! It's about that time of year again. I want to plant some high acid hops in central/down state Illinois. Any varietal suggestions from the hop growers in the group? I want something that will be highly productive and need not be useful as a finishing hop. Thanks, Eric S, central Illinois Return to table of contents
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