This is the HOTV Brewsletter
VOLUME XXII, NUMBER 2
THIS MONTH'S MEETING
The Heart of the Valley Homebrew Club meets on the third Wednesday of
every month, alternating between Corvallis and Albany. Our next meeting
will be on Wednesday, February 21, at 7:00 p.m. at the home of Scott
Caul. His address is 2930 Mulkey Avenue in Corvallis. Scott's phone
number is 757-1190. Here are directions to Scott's house:
>From Highway 99W:
- Take Highway 99W to Circle Boulevard.
- Go west on Circle to 29th.
- Go south (left) on 29th to Mulkey.
- Turn right on Mulkey. Scott's house is a yellow house on the left.
>From Highway 34:
- After you get to Corvallis, Highway 34 becomes Harrison. Take it until you get to 29th.
- Turn right on 29th. Continue north past the Dari Mart at Grant and 29th. Mulkey is the second left past Grant.
- Turn left on Mulkey. Scott's house is a yellow house on the left.
LAST MONTH'S GATHERING by Derek Whiteside
Our last meeting was held at the Oregon Trader Brewpub in Albany, and
Eugene Gregg served as our host. Thanks again to Eugene. The turnout
was a little lighter than usual, but everyone present seemed to have a
There was a pre-meeting festival meeting, which was coordinated and led
by Joel. Joel outlined the different roles and responsibilities
necessary to put on the festival, as well as the individuals who would
be filling a number of these roles.
During the regular meeting, a number of items were discussed, as
1) Insurance: The membership voted on and approved a motion to procure
liability insurance for the club. This insurance will cost $500 per
year, but is a) required by the fairgrounds, where we hold our festival,
and b) protects us against any sort of club-related fiasco on any other
day of the year. This is, in my opinion, a good thing for us to have.
2) BJCP certification: The membership was asked if they were interested
in either becoming BJCP certified, or helping other members become BJCP
certified. To become certified, one must pass a fairly difficult test,
but several of our members have already done it, so we know for sure it
is not impossible. If you are interested in becoming certified, OR are
interested in helping teach/train for the certification, please email
3) Education / Workshops: The club officers presented a new plan for
offering educational opportunities to the membership. We will plan to
have 2 to 3 additional, optional club gatherings per year, in which we
will pair short workshops (20-30 minutes long) with tastings. These
meetings will probably take place on a week night, at the home of a
gracious, volunteering club member.
If anyone has ideas on workshop topics or styles to taste/explore,
please email Kendall at email@example.com). He has volunteered to craft
a rough syllabus of topics to cover. Also, if you would be willing to
teach one of these classes (yes, you can pick the topic), please email
Kendall and let him know what you have in mind. No teachers have been
assigned, but some of the topics we are considering include: culturing
yeast, using the counter-pressure bottle filler, and recipe formulation.
4) Club Holiday Brew: We proposed the idea of having the club craft an
annual holiday brew to the membership. Our esteemed Veep (Scott Leonard)
and Kendall proposed the idea of a holiday brew to the other club
officers during a previous meeting. The idea is, the club could work to
develop a special high-gravity winter beer recipe that we could use to
brew for consumption at the Holiday party, instead of buying a
We feel that this could be the start of an excellent club tradition, as
the recipe could be re-used and modified year after year. We also
thought it would be great to look in to aging this beer in an oak cask,
so the officers are trying to find out if this is feasible. None of us
knows much about the care and feeding of casks, except that it can be
tricky. In any case, the plan is to vote on this matter (at least, the
concept of the holiday brew in general) at the upcoming meeting on
5) Dues Blues: I nagged the lowly non-dues-paying-types to ante up and
join the club.
6) Slurp 'n Burp: Ted Hausotter, the president of the Strange Brew
Homebrewing Club of Newberg and surrounding communities, came by to make
a formal announcement to our membership regarding the Slurp 'n Burp, his
club's homebrew competition. The festival will be held on March 31 in
McMinville. If you would like to judge, contact Ted at
firstname.lastname@example.org. For more information on the festival (including entry
forms), please see http://members.aol.com/slurpnburpor.
Following the official meeting, a number of members went "in the back"
to check out Eugene's brewing operation at the Oregon Trader. I wouldn't
mind a refrigerator that size.
See you next week at Scott Caul's house in Corvallis!
COOKING WITH BEER by Helen Smith
When preparing this snack, you may want to wear latex gloves; the jalapeño juices can irritate skin.
2 quarts canola oil
1 cup all-purpose flour
1 cup beer (not dark)
Coarse salt and freshly ground black pepper
16 fresh jalapeño peppers, slit lengthwise
down one side to create a pocket, stem end
intact, seeds removed if desired
4 ounces cream cheese, or grated cheddar or
Monterey Jack cheese, plus more if needed
1 cup sour cream or blue cheese dressing
1. In a deep fryer or medium stockpot, heat oil to 400º. Line a baking
sheet with paper towels; set aside.
2. To make the batter, combine the flour, beer, salt, and pepper in a
small bowl. Whisk to combine; set aside.
3. Stuff each jalapeño with 1/4 ounce of cheese. Working in batches, dip
jalapeños into batter, turn to coat, and drop into fryer until golden
brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain.
Serve immediately with sour cream or blue-cheese dipping sauce.
AHA CLUB-ONLY 2001 COMPETITION SCHEDULE from Zymurgy
Let's try to get some entries in this year's AHA Club-Only competitions.
March - Stout: Category 16, Stout and Category 12c, Russian Imperial
hosted by Keith Curtachio and the Niagara Association of Homebrewers
May - Bockanalia: Category 14, Bock
hosted by Elaine Seely and the Cincinnati Malt Infusers
August - Wit: Category 19b, Belgian Witbier
hosted by Donna Bettencourt and the Gold Country Brewers Association
October - California Common: Category 6c, California Common
hosted by John Aitchison of the Maltose Falcons
December - Mild: Category 10c, Mild
hosted by Bruce Bennett and Brewers United for Real Potables (BURP)
OREGON HOMEBREW FESTIVAL from Lee Smith
Another reminder: the annual Oregon Homebrew Festival will be May
BREWING AT LEE'S by Kendall Staggs
On Saturday, January 13, I joined a crew of fearless homebrewers at the
home of Lee and Helen Smith to assist in the creation of a ten-gallon
batch of Smoked Porter. On hand were Derek and Sarah Whiteside, Scott
Leonard, John Sterner, Eugene Gregg, and Jerry Malloy.
The recipe, according to Lee:
Target Original Gravity: 1.070 - Actual 1.080
Target Final Gravity: 1.016 - Actual 1.020
6.3 percent alcohol by volume
40 International Bittering Units
20 pounds Pale Malt
1 pound Rauch malt
1/2 80 L Crystal
1 pound peated malt
1 pound black malt
1/2 pound chocolate malt
Mash at 152 degrees. (15 min rest at 122F; 60 min at 152F; 10 min at
Add to the wort 12 AAUs Goldings hops (3 oz)
After 30 minutes, add 6 AAUs Willamette hops (1 oz)
After 50 minutes, add 6 AAUs Goldings hops (1 oz)
#1056 yeast slurry from Oregon Trail Brewery
Bottle and age at 55 to 60 degrees for three weeks.
DESCHUTES OPENS INTERNET BEER SCHOOL from the Real Beer Page
The Deschutes Brewery began an ongoing educational beer series at its
website on January 16. The first in a series of four classes opened
with a close look at Porter, with Pale Ale (February 1), Stout (February
16) and ESB (March 1) to follow. Brewmaster Bill Pengelly will be
answering questions from visitors. See http://www.deschutesbrewery.com
BETO'S BEER ADVENTURES IN SEATTLE from Beto Zuniga
Greetings, HOTVers. Here are a few more places I have checked out in
Hale's Brewpub and Brewery
The bar features all of Hale's brews: Cream Ale, Pale American Ale,
Drawbridge Blonde Ale, Hale's Special Bitter (HSB), Amber Ale, Irish
Style Nut Brown Ale, Celebration Porter, Moss Bay Extra, Dublin Style
Stout, and the seasonals were O'Brien's Harvest Ale, Wee Heavy Winter
Ale and Rdyard's Rare Barley Wine. The brewpub has a very nice
atmosphere. We had dinner on one of the couches which was nice and
relaxing afterwards. I had the Dublin Stout and Anne had the Nut Brown
Ale. I found their beers bit lacking in flavor, but I would go back for
the food and atmosphere. Hale's is in the Ballard area, not at all far
from the original Red Hook premises.
The pub has sixteen regular taps, mainly craft brews and some imports,
along with four rotating brews encompassing most favorites from
Washington and Oregon. The atmosphere is a tad upscale as are most
places downtown. The food is good and we have gone there twice when we
do something downtown.
You should know this one; it is much like the old Corvallis counterpart
but larger. It has a separate dinning area from the bar. The food was
okay but it was a bit on the high side.
College Inn Pub
This cool pub is hidden under an Inn close to UW on the bottom of the
"Ave." They have about 14 taps with a few casts. They have a lot of
rotating tabs such as a porter/stout of the week and an import of the
week. The atmosphere reminded me of the Gingerman from my old stomping
grounds [Houston]. It is an old building with no room that is square or
even, with a lots of spaces to get lost in. The entire pub is in
below-ground premises (one must descend the staircase at the entryway.
Its only downfall it is very smoky. But I check it out almost once a
week to meet my wife and her coworkers for a "journal club" and the
porter/stout of the week.
COMMERCIAL BEER REVIEWS by Kendall Staggs
A TASTE OF QUEBEC
Have you had any good beers lately? Here are some brief reviews of a
beers from one of my favorite breweries in the world, the Brasserie
Unibroue of Chambly, Quebec, near Montreal. These were courtesy of my
very good friend Shawn Murphy, professor of journalism at the University
of New York-Plattsburgh. (Shawn, incidentally, started me on the road
to ruin by introducing me to the world of homebrewing and later
accompanying me to Denver for my first Great American Beer Festival
nearly ten years ago.)
As some of you know, Unibroue specializes in Belgian-style beers. Some
of their best sellers are available in Oregon: Blanche de Chambly,
Maudite, Trois Pistoles, Fin du Monde, and Don de Dieu. Shawn sent me
eight varieties that I had never tasted. Here they are:
1 La Gaillarde: This orange-hued ale is brewed according to a
16th-century recipe that features a blend of grains, lots of spices and
only a small amount of hops. The name means "the strapping woman" and
refers to the brewsters who made most of the beer in olden days. It won
a gold medal from the Beverage Tasting Institute in 1996. (5.0 percent
2 Raftman: This beer is brewed with whiskey malt. It has a subtle
character and robust, full-bodied maltiness. I found it to be a good
brew, but not exceptional. I thought it would be more smoky. It won a
gold medal from the Beverage Tasting Institute in 1995. (5.5 percent
3 Kamouraska: This was a light straw-colored, highly carbonated brew
with a very light but satisfying aroma and flavor profile. It was very
drinkable yet fairly potent. (6.0 percent abv)
4 St. Hubert: This beer is similar to a classic Belgian Tripel. It is
very pale and has aromas and flavors dominated by the yeast rather than
the malt and hops. The name comes from the name of a street in Montreal
where one of Quebec's premiere restaurant chains was born. (6.5 percent
5 1837: This is a classic Belgian Tripel, somewhat thin on the malt
profile but with a light, honey-like sweetness and plenty of alcohol.
Its only fault is that the carbonation is a little too high. The beer
is named in honor "of past heroes who gave their life for country and
freedom in the Battle of St. Eustache." This is some episode in Canadian
history that I know nothing about. (7.0 percent abv)
6 Eau Bénite: This is an unconventional Belgian Tripel, made with corn
in the grain bill. With its huge head and exotic aromas and flavors,
you won't confuse this golden brew with Budweiser. It is very fruity,
with complex yeast notes from its triple fermentation. The name means
"holy water." (7.7 percent abv)
7 Sans Nom: This is an even stronger Belgian Tripel. It is also a
little darker in color than Eau Bénite, with even spicier yeast notes.
The name means "nameless." I call it great. (9.0 percent abv)
8 Quelque Chose: This is a wonderful, sweet, spicy cherry beer,
intended to be mulled. The recipe for this beer was inspired by one of
my all-time favorite brews, Liefmans Glčhkriek, but Quelque Chose is
even darker, stronger, and fruitier. The brewers soak the cherries in a
bitter beer for several months before blending them with another beer
made with highly roasted malts. Following the recommended procedure, I
served mine warm, in a coffee cup, after 90 seconds in the microwave.
The result was delicious. The name means "something." It surely is.
(8.0 percent abv)
These are all definitely beers worth seeking.
MY BELGIAN BEER EXPERIENCE by Kelly Ivors
Last summer I experienced a lucky coincidence. My work as a mushroom
science student took me to an international meeting in the Netherlands.
Belgium borders the Netherlands to the south, so instantly I knew where
I would be sight seeing:
Belgium of course! Belgium is well-known for its beer. At one time in
the mid 1980s, both Belgium and the Netherlands were promoting
themselves in the travel world as "Het Bierland" (the beer country).
The idea that tourists were "only here for the beer" was not really an
insult. What other country can offer more than 450 varieties of beer?
Belgium is the land of glorious beer. No one, not even the Germans
(been there too!) or the Dutch, make a better brew. Hundreds of
different brands are produced in this small country, and there is a
fantastic range of styles, tastes, and strengths (up to 12%!)
available. The main claim to fame of the Belgian brewing industry is
twofold: classic Pilsner beers of the highest quality, for which there
is the greatest local demand; and a series of other beers, including
Abbey and Trappist ales, Lambics, White Beers, Belgian ales, "Saisons,"
and other special brews. The most famous independent producers in
Belgium are the five Trappist monastic breweries: Westmalle, Chimay,
Orval, Rochefort, and Westvleteren.
Esters, alcohols, acetaldehyde, and phenolic compounds contribute to the
distinct flavor of Belgian beer. In my opinion, it's the yeast strains
that make Belgian beer so distinct. Belgian brewers yeasts have unique
characteristics involving increased phenol production (aromatic
alcohols), attenuation (some Belgian yeast strains, like the old
Saisons, only attenuate 50%), and flocculation (Belgian yeast strains do
not flocculate: Belgian yeast cells are usually smaller, with less
clusters in comparison to other brewing yeasts).
Now that we know why Belgian beer is so special, it's time to mention
the various places to visit for the best beer experiences. The
population of Belgium is divided into two cultural groups, the
French-speaking Walloons of the southern provinces - known as Wallonia - and
the Flemish-speaking Flemings to the north. If you go to Belgium and
don't have the luxury of driving all over the country in search of beer,
it may help to know what is close. If you find yourself in Brussels and
relying on taxis or rail for transportation, go for Lambics. All the
producers are clustered in that area. Brown ales could also conceivably
be within range. If you are near the
borders of France or the Netherlands, or in the province of Namur, there
may be a Trappist abbey near you. The provinces of West Flanders, East
Flanders, and Brabant are rich in a variety of styles. If you are in
Liege or the province of Limburg, there are a few options but mostly
local Pilsners are what you will find. You may want to just pick out
your favorite Belgian beer styles, and plan your travels accordingly.
Amazing beer is incredibly cheap, so take advantage of the currency
My experiences were limited to Brussels, Bruges, and Ghent. Due to lack
of space, I will only list my favorite 3 pubs / breweries in each town.
Unfortunately, it is not possible to see all of the pubs / breweries in
Brussels (Bruxelles / Brussel) is the capital of Belgium. It's a big
city with a big city atmosphere; it seems to lack the charm of most
other Belgian towns I visited. People speak mainly French in this city,
so be prepared for confusion if you don't speak French. (My traveling
companion accidentally ate horsemeat in Brussels because he couldn't
read the menu!)
My favorite café: Bier Circus (89 Rue de l'Enseignement in the city
center). Number of beers: 300. Right next to the concert hall.
Most interesting café: Toone (6 Impasse Schuddevelde in the city
Number of beers: 40. This all-wooden café offers puppet shows with
Café with best selection: Chez Moeder Lambic (in St Gilles, south of
center at Savoiestraat 68, 1060). Number of beers: 800!!! You could
camp here for a week.
If you visit Brussels, you must stop by Cantillon brewery (rue Gheude
56). Only lambics are brewed here. What a surprise to see the cobwebs
in this place. They don't want to upset the wild yeast strains, hence
the microclimate is important. And of course, you can't miss Manneken
Pis! Manneken Pis is a 5-minute walk from the city center. It's a
rather small statue of a little boy "pissing." The story goes that he
saved the town by pissing on a fire.
Bruges (Brugge) was my FAVORITE Belgian city. Impressively preserved
and cozy, this is a favorite European weekend destination. I liked it
because English was spoken everywhere, and French was not.
Staminee De Garre (1De Garre) was one of the better cafés in Bruges.
The beer list is expensive, but impressive and the atmosphere is
"thoroughly civilized." They even commission for special beers (spiced
triple) to be made under the name. Number of beers: 127.
't Brugs beertje (5 Kemelstraat) is noted as one of the finest beer
cafés in the world. Classical music, candlelight, and rickety tables.
Number of beers: 250.
Brasserie Erasmus (35 Wollestraat) overlooks a famous canal. Lots of
drunk Brits in this place - must be a good sign. Number of beers: 125.
After too many beers, the Begijnhof (nunnery) is particularly
The center of tourism in the providence of East Flanders is Ghent (Gand
/ Gent). It is built on the Rivers Leie and Schelde. It's a mess of a
city, but it has spectacular architecture and a central position on the
rail networks. It's not hard to get there. There is probably a greater
density of ale breweries in East Flanders than anywhere else in the
world. However, Ghent is not the sort of city you can see in a day or
enjoy easily. Make sure to spend at least a few days in this area to
soak it up (beer) properly. The main problem is absence of city
planning. Warning! If you get drunk in Ghent, it may be difficult to
locate your exact position. I learned this by error.
Den Trollekelder (17 Bij St Jacobs 17) or "Trolls' Cellar" offers 25
cheeses, and 4 types of bread on their first floor, without compromising
beer selection. Number of beers: 140.
De dulle griet (50 Vrijdagmarkt) is aimed at younger drinkers. It's a
good place to meet a nice French boy. Number of beers: 250.
De Hopduvel (10 Rokerelsstraat), aka "Hop Devil," is a half-hour walk
from the city center. Number of beers: 180. Beers include Stropken,
created originally for the warehouse and pub, Cantillon, and a selection
of deceased and ancient brews.
I miss Belgium already! I didn't even mention their famous chocolate,
seafood (mussels), waffles, and Flemish frites (fries). For those of
you beer enthusiasts planning on visiting Belgium, the two best
publications (in my opinion) are: "The Great Beers of Belgium" by
Michael Jackson (1998); and "The Good Beer Guide to Belgium and Holland"
by Tim Webb (1999). I particularly enjoyed the latter as a travel
Also, a great web site / travel guide to visit is:
INTERNATINAL BEER NEWS
Beer Drinker Fined for Urinating on Woman's Leg
February 8, 2001
MUNICH, Germany (Reuters) An intoxicated German beer drinker who
urinated on the leg of a woman student in the middle of a crowded
Oktoberfest beer tent was
fined $600 by a Munich court on Wednesday.
The 22-year-old man told the court he had drunk two liters of beer and
"felt an urgent need to relieve himself" and had tried to do it in "in
an inconspicuous way." "I didn't mean to hit anyone," he said.
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