Newsletter from 04/19/2007

Homebrewers,

Well, since I found myself doing yard work this past weekend I guess that means spring is officially here. After I cut my grass, trimmed the hedges, spaded the vegetable garden, fertilized, and squared up the horseshoe pits, I needed a good easy drinking beer. The low gravity farmhouse ale that I had just put on to carbonate a few days earlier was ready to drink; life is good!

Local News

Upland, if you haven’t had the Ard Ri yet, get down there before it’s gone! Also, April 28th is Upland’s Maifest, it’s always a good time and their special menu for the festival pretty much rocks. My favorite has to be the sausages and german mustard, it’s a plate that goes perfectly with the maibock.

French Lick Resort May 11 & 12th is hosting the first annual “Great Licks” craft beer & wine festival. Click here for more information.

Club Stuff

Technically we should be having a meeting April 26th , but once again we’re going to combine the meeting into the club brew day.

The next Brew Day is Saturday April 28th. Yes, it will be on the same day as Upland’s Maifest, but we are going to get started early say 9am (for those of us are slow brewers). I’m sure well be brewing until 4pm so if you want to brew within that 7 hour window, bring your equipment and come join us! If you’re an all grain brewer you’ll probably want to arrive as closer to 9am, but if you’re extract well you can start whenever. We’ll have all the filtered water and chiller water that you’ll need so no need to bring your own. If you just want to watch and drink beer then you can come and do that too. Bring homebrews and/or commercial beers, and food to share. Kris may have a faucet or two open on his kegerator, so if you have keg, feel free to bring it and throw it in there.

Beer Style of the Month

Style of the month for April is Kolsch. This is a style that I’ve haven’t made yet, but have been meaning to do so. I’ve only had a couple of commercial examples of this beer and I’m looking forward to making 5 gallons worth. It’s an easy drinking pilsener/vienna like beer, but it’s got a splash of wheat in there and its fermented with a top fermenting ale strain. This time of year would be good to brew this one since you want to keep fermentation temps between 60-68 degrees. Use Butler carries the White Labs WLP011 European Ale which is suitable for this style. Once fermentation is complete; refrigerate for 4-6 weeks on its yeast cake for a smooth & bright beer.

If you’re interested in making your own Kolsch, I’m sure there are some good recipes on the web, or you can shoot me an email and I’ll send you mine.

Cheers,

Ryan

www.hopjockeys.org

Copyright 2007