Post by Alex Bullock on Mar 20, 2016 16:20:49 GMT -5
Hey all,
Next month's meeting will be held on April 5th at 7:30pm once again at Sam's Percolator at 87 atThames St, Chatham!
The theme for the meeting will be:
"Brewing with Adjuncts/Spices/Fruits"
This includes anything from corn and rice, to peaches and ginger. We'll also be starting the first brew challenge!
Adjuncts are considered unmalted grains or grain ingredients used to supplement the main mash. It can include corn, rice, and some more exciting grains like buckwheat or quinoa (hipster style).
We'll talk about how spices and fruit can be added to a beer, whether that be in the boil, fermenter or at bottling time. We'll also talk about the form in which you add it to the beer such as whole fruit, dried, pureed or frozen, fresh vs dry spicing and how all of these factors contribute to the final flavour in the beer. I've had great success with raspberries, but find it difficult to coax flavour out of maple syrup, for example.
Brew Challenge - Random Ingredients
The goal of this challenge is to brew a beer with a randomly chosen ingredient and to have it ready for consumption at the June meeting. This should give contestants enough time to learn about their ingredient, brew whatever beer they want and ensure it can be served on June 7th. It should be easy to include the ingredient, but the challenge will be to brew a beer that highlights or showcases the ingredient in some way.
There are no stylistic restrictions. The beer can be a lager or ale. It can be force carbonated or bottle conditioned. I will choose ingredients that can be found easily and purchased for a reasonable price. I will choose ingredients that I think could be added to the fermenter so that you can participate even if you don't do a boil.
In June we will reserve the beer samples for those who wish to enter their beer, however if more than 10 people want to include their beer in a meeting then you can feel free to bring it to the May or July meeting if it is ready. We will be pulling ingredients from a hat on April 5th, but if you miss the meeting just send me a PM or post on this forum and I will pull out of the hat for you.
There is a catch however! You can choose teams based on the ingredient you get. For example, if someone pulls coffee and someone else pulls chocolate then they'll have the option to brew 1 beer with both coffee and chocolate or just brew separate beers. If you brew in a team of 4 brewers then you have the option of brewing 1 beer with all 4 ingredients, 2 beers with 2 ingredients each or 4 beers with 1 ingredient each. The same applies for teams of 2 or 3.
If you have an idea for an ingredient, feel free to post it below! I have a very extensive list of ingredients from the March meeting, but we could've missed something cool.
Next month's meeting will be held on April 5th at 7:30pm once again at Sam's Percolator at 87 atThames St, Chatham!
The theme for the meeting will be:
"Brewing with Adjuncts/Spices/Fruits"
This includes anything from corn and rice, to peaches and ginger. We'll also be starting the first brew challenge!
Adjuncts are considered unmalted grains or grain ingredients used to supplement the main mash. It can include corn, rice, and some more exciting grains like buckwheat or quinoa (hipster style).
We'll talk about how spices and fruit can be added to a beer, whether that be in the boil, fermenter or at bottling time. We'll also talk about the form in which you add it to the beer such as whole fruit, dried, pureed or frozen, fresh vs dry spicing and how all of these factors contribute to the final flavour in the beer. I've had great success with raspberries, but find it difficult to coax flavour out of maple syrup, for example.
Brew Challenge - Random Ingredients
The goal of this challenge is to brew a beer with a randomly chosen ingredient and to have it ready for consumption at the June meeting. This should give contestants enough time to learn about their ingredient, brew whatever beer they want and ensure it can be served on June 7th. It should be easy to include the ingredient, but the challenge will be to brew a beer that highlights or showcases the ingredient in some way.
There are no stylistic restrictions. The beer can be a lager or ale. It can be force carbonated or bottle conditioned. I will choose ingredients that can be found easily and purchased for a reasonable price. I will choose ingredients that I think could be added to the fermenter so that you can participate even if you don't do a boil.
In June we will reserve the beer samples for those who wish to enter their beer, however if more than 10 people want to include their beer in a meeting then you can feel free to bring it to the May or July meeting if it is ready. We will be pulling ingredients from a hat on April 5th, but if you miss the meeting just send me a PM or post on this forum and I will pull out of the hat for you.
There is a catch however! You can choose teams based on the ingredient you get. For example, if someone pulls coffee and someone else pulls chocolate then they'll have the option to brew 1 beer with both coffee and chocolate or just brew separate beers. If you brew in a team of 4 brewers then you have the option of brewing 1 beer with all 4 ingredients, 2 beers with 2 ingredients each or 4 beers with 1 ingredient each. The same applies for teams of 2 or 3.
If you have an idea for an ingredient, feel free to post it below! I have a very extensive list of ingredients from the March meeting, but we could've missed something cool.