This is the HOTV Brewsletter
VOLUME XX, NUMBER 12
THIS MONTH'S GATHERING
This month, instead of our usual meeting on the third Wednesday of the
month, we will have our annual Holiday Party at the home of Sam Holmes,
1875 NE Noble, in Corvallis, Saturday, December 16, at 7:00 p.m. Sam‰s
phone number is 758-3563.
Directions: From Corvallis, take Highway 20 toward Albany. Turn left at
Seavy Avenue, then right at Seavy Circle (not Seavy Place!). Turn right
on Noble and go to the end of the street. The last house is Sam's.
>From Albany, take Highway 20
toward Corvallis, turn right on Seavy Avenue and proceed as indicated.
For our new members, the Holiday Party features potluck food treats, a
wonderful experimental taste pairing of beer and chocolate, a Name That
Beer competition, and a ring toss for homebrews and commercial beers.
Everyone is invited to participate in all the activities. Please donate
beers for the ring toss.
POTLUCK FOOD ASSIGNMENTS
from Mare Goeger
So we can have a variety of dishes at this year's HOTV Holiday Party,
here is a suggested guideline to follow:
Last name starting with:
A-F bring and appetizer or snack
G-M bring a main dish
N-T bring a salad, vegetable dish or fruit
U-Z bring a dessert
RSVP is not necessary, but appreciated, so I can get an idea if any of
the food categories are lacking or overloaded.
LAST MONTH'S MEETING
by Kendall Staggs
Last month we met at the home of Derek and Sarah Whiteside in Albany.
We elected officers for next year, decided on the time and place for our
Holiday Party, drank some very good homebrews and commercial beers, and
spoke of many things. Our outgoing club president, Scott Caul, gave a
moving Farewell Address. A splendid time was had by all. Thanks, Derek
by Kendall Staggs
At our last meeting the following persons were elected, with elaborate
ceremony, as the officers of the Heart of the Valley Homebrew Club for
the year 2001:
President: Derek Whiteside
Vice President: Scott Leonard
Treasurer: Lee Smith
Newsletter Editor: Kendall Staggs
Festival Chair: Joel Rea
by Lee Smith
Due to the timing of the holidays and our annual party, the litter
pickup date has been set for Saturday, December 9, at 11:00 a.m. For
the new members who are interested in helping, we meet in Hyack Park,
which is on the river (south) side of Highway 20 and about two miles
west of Albany. Look for a little red pickup truck with a black
canopy. Dress for the weather. Sturdy shoes and gloves are highly
recommended. Refreshments will be served (sorry, no wassail!). If you
can be there, please reply so I'll know how much equipment to reserve.
by Helen Smith
BEEF GHOULASHÖCOMPANY DISH, OR FREEZE
Serves 10 to 12 ...........VERY EASY
Whether you use sweet or spicy Hungarian paprika, it should be fresh and
have a pungent aroma.
1/4 cup unsalted butter
1/4 cup olive oil
Coarse salt and freshly ground black pepper
5 pounds beef chuck, well trimmed, cut into 1-inch cubes
5 pounds yellow onions, chopped
1/4 cup Hungarian paprika
2 cups homemade beef stock, or canned low-sodium beef broth
1 cup Stout, Porter, Brown Ale, or Amber AleÖlightly hopped
(for example, Newcastle Brown Ale)
2 pounds broad egg noodles, cooked
Sour cream, for garnish
Chopped chives, for garnish
1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy
bottomed pot over high heat. Season meat with salt and pepper to taste.
Cook meat in batches, being careful not to overcrowd the pot, and adding
1 tablespoon each of butter and oil as needed. Cook each batch of meat
until very well browned on all sides, and transfer to a plate while the
next batch browns.
2. Reduce heat to low, add onions and cook, stirring occasionally until
onions are translucent, about 15 to 20 minutes. Return meat to pot, and
add paprika and stock. Stir well to combine. Cook covered over very low
heat, stirring occasionally, until meat is tender and the sauce has
thickened, about 1.5 to 3 hours. depending on the toughness of meat.
Adjust seasonings. Serve over egg noodles with a dollop of sour cream
and a sprinkling of chives. This can be frozen in small batches for
TREASURER ANNOUNCES NEW SCHEDULE
from Lee Smith
In order to accommodate the membership during the holiday season, the
treasury will be open 24 hours per day, seven days per week, during
December. This is often referred to as 24/7 and, if successful, will be
adopted permanently. The effect is that you can pay your 2001 dues at
the party on the 16th or by mailing a check for $12, payable to HOTV, to
Lee Smith, 2190 Maier Lane, NW, Albany, OR 97321 (Calling the treasurer
at 3:00 a.m. to come pick up your check is not encouraged but I will
accommodate you in case of extreme emergency). Happy Holidays.
KEEPING THINGS IN PERSPECTIVE
"We discussed this very important issue yesterday over a beer," said
Russian President Vladimir Putin on November 21, referring to the U.S.
presidential election at a joint news conference with British Prime
Minister Tony Blair.