This is the HOTV Brewsletter
VOLUME XXII, NUMBER 6
THIS MONTH'S MEETING
The Heart of the Valley Homebrew Club meets on the third Wednesday of
each month, alternating between Corvallis and Albany. Our next meeting
will be Wednesday, June 20, at 7:00 p.m. at the home of Lee and Helen
Smith. Their address is 2190 Maier Lane in North Albany. Their phone
number is 926-2286. Lee's email address is email@example.com
Here are directions to Lee's house:
>From Corvallis: Take Highway 20 to Scenic Drive. Go left to Gibson Hill
Road (stop sign). Go right to Skyline Drive. Go right to Maier Lane. Go
left to the address sign on the tree (2190). Go right to last house. It
is OK to park on the grass.
>From Albany: Take Highway 20 to North Albany Road. Turn right. North
Albany Road curves left and becomes Gibson Hill Road. Go to Skyline
Drive and turn left. Turn left at Maier Lane. Go right at the sign on
the tree (2190). See above.
The post-festival meeting at Lee's is always a great treat. The setting
is beautiful and there are lots of places to hang out inside and
outside. Helen will be serving her delicious Cajun white beans and
sausage with rice. Remember, don't bring too much beer. There will be
plenty of leftover homebrew from the festival, and Lee encourages us to
be prepared to take some home with us at the end of the evening.
by Derek Whiteside
Not that there was ever any doubt, but the festival was a great success
this year. Our hometown superstar, Joel Rea, did a positively bang-up
job as Festival Coordinator. Thanks a million to Joel.
There's so much to mention, but I'm sure others will be reporting, so I
won't even attempt to do it all. Things ran really smoothly; the
schedule was well-executed. Judge turnout was great. Thanks to all who
judged, and to the intrepid Mare Goeger for her efforts in the judge
coordinator arena. The scoring and registration was handled by Dave and
Stine Benson, and their contribution was incredible; the judge score
sheets (with comments) were available to entrants on the day of the
festival, which I understand is a record of some kind. Our stewards, led
by Greg and Angela Kurbis, did a great job; thanks also to all of the
friends you rounded up to help with the stewarding!
The food was excellent. Thanks to Jerry, Scott, Paul, and everyone else
who planned and delivered our lunch and served beer throughout the day.
There were some hitches. We lost the refrigeration in the trailer, but
Lee, Eugene, and others pitched in and got things patched up for the
day. Thanks to everyone involved in that. Lee, as always, was
Johnny-on-the-spot for us, handling big bucks (festival revenue and
reimbursements), rebuilding the trailer (including shelves) for our use,
and driving all over picking up donations and entries. Lee always makes
a huge contribution to the club, and it's especially evident around
festival time. Thanks again Lee.
More grateful thanks to Royal for his work coordinating the raffle, to
Dr. Chris White for flying up to join us and being our keynote speaker,
to Chris Zelazek for her work organizing and running the raffle ticket
sales, to Kendall for his help in judge training, to everyone who stayed
around to help clean up, to anyone who donated anything, to those who
graciously hosted pre-festival meetings, and (blanket thank you, my
lifeline) to anyone else who helped in any way with the festival, large
or small. Apologies if I left you out.
Don't miss the meeting this month; it's an excellent beer-tasting
meeting, as all of the leftover festival beer (lots of it) will be on
hand. See you at Lee's on the 13th. Bring a guest if you know someone
who might be interested (or already is) in homebrewing!
MORE ON THE OREGON HOMEBREW FESTIVAL by Joel Rea
Esteemed and honorable HOTV members, nearly two weeks following the 19th
Annual Oregon Homebrew Festival, I sit in the heat of an early summer
and try to make sense of it all. There are bundles of paperwork to turn
into the AHA, BJCP, and MCAB. The worst pressure of all is from Lee,
who is cracking knuckles on all the Festival Committee members to tie
up all the loose financial ends! Well, it's all over except for the
next meeting when we roll around like basking hogs slurpin' up the 600
So, for what it's worth, here's the Festival Chair's perspective on the
19th OHF. First of all, nobody seemed to complain about the increase in
entry fees to a flat $6.00 a whack. The extra buck paid for our
insurance and padded Lee's wallet. But, as with most things in life, it
just gets more expensive to put on a festival and in comparing last
year's post-festival bank balance to this post-festival balance we are
about $10.00 poorer. We took some chances this year, but I believe the
end result was well worth the potential heartache and grief.
There were 335 entries, which beats the record count from the 17th OHF
by ten. One probable reason for an increase in entries every other year
is the fact that we alternate with the Novembeerfest, in Seattle (you
guessed it, it's in November) as a pre-qualifying event to the Master
Championship of Amateur Brewers (MCAB). In order to participate in the
MCAB, one must first pre-qualify in a festival like ours. We'll take
just about anything as long as there's six bucks included! I would also
like to think that we had an increase in entries because we expanded our
drop-off range to include Bend and Vancouver, WA. We had a fair amount
of entries from Vancouver, but Bend needs more attention next year!
We also had more people show up for the late Saturday afternoon
activities. While Chris White was giving his presentation there were
150 folks in the auditorium. This is not too shabby considering only a
third of those were judges. The raffle was a huge success with over
$1000 coming in from that aspect of our revenue earnings.
We have shaken a baaaaaaaad monkey from our back! Bill Baxter, Lys
Buck, and Mark Kowalski÷God bless Tiny Tim, we sure do miss them÷all
moved away shortly after their completion of the last three festivals.
Whether you like it or not, I have not died and Corvallis Brewing Supply
hasn't burned down. That means I am still around. Now, the next part
requires some attention so put your beer down for a spell. I have
volunteered to be the festival chair not only for the 20th OHF, but also
the 21st OHF. The Festival Chair position is an elected position and if
the club opts to not elect me for the next two festivals, then so be it
and let's drink beer.
There are two fairly monumental OHF festivals coming up over the next
two years. The 20th (20 gal-dang years!) is coming up. And then! We'll
be coming of age with our 21st!! (That means our festival can legally
drink!) I have a bold idea for how the next two festivals should be
coordinated (in a nutshell). Let's start with the 21st (just who is
this guy anyway?) Let's make it big. Screw the hard core judging. LET'S
PARTY!! Saturday we could have no judging other than perhaps Best of
Show and perhaps some taste-offs. We could open up the floor to
breweries with music, food, and entertainment. The main judging would
take place during the week before (Wednesday, Thursday, and Friday
evening, for example). This means we do all of the raffle collection
and beer pickups, plus all the beer registration, during the previous
week. Details, details, details. If we decide to embrace this idea
we've got a short amount of time to work the details out. As for the
20th OHF? Well, we'll still try to make it unique, but I suggest that
it should be very similar to the system we have grown accustomed to.
Okay. For now, I will go away and be content with a homebrew
STORIES FROM THE REAL BEER PAGE:
Bit Bites A-B'S Bud in Germany
A German court has ruled against Anheuser-Busch's efforts to use its Bud
brand name in Germany. It said "Bud" is too much like "Bit," the
diminutive of the popular German beer Bitburger. "It's very difficult,
Bud, Bit, Bit or Bud," said Wolfgang Krueger, spokesman for the Federal
Court of Justice, which ruled on St. Louis-based Anheuser-Busch's
request to market its Budweiser beer under two new brand names in
Germany. The court said it struck down the proposed name "American Bud"
and deferred judgment on "Anheuser-Busch Bud" because using them in
Germany would likely water down the brand name Bit. "We are optimistic
that the Hamburg court will eventually clear the way for 'Anheuser-Busch
Bud,'" said Stephen J. Burrows, chief executive of Anheuser-Busch
International. "We continue to believe both names in the case would not
lead to confusion with 'Bit.'"
Florida Almost Ready to Lift Bottle Restrictions
The Florida Legislature has passed a measure that would lift size
restrictions on beer bottles and cans, and it needs only the signature
of Governor Jeb Bush to become law. Existing Florida law limits beer and
other malt beverage containers to 8, 12, 16 or 32 ounces. It keeps many
imports and American microbrewed beers out of the state because they are
sold in containers, often metric, of other sizes.
Representative Tom Lee first introduced legislation in 1999 to change
the law, which was enacted in 1965. The Florida Beer Wholesalers
Association mounted a quick and powerful campaign in 1999 to make sure
the repeal measure went nowhere. They argued that the existing law is
for "consumer protection," and that consumers might be confused by new
sizes and drink too much. They said prices could go up because they
would need more trucks and stores would have to add to shelf space.
COMMERCIAL BEER REVIEWS
by Kendall Staggs
SOME OF SEATTLE'S FINEST
New to Shop 'n' Go in Corvallis are three beers from the highly regarded
Elysian Brewing Company in Seattle. They are sold in 22-ounce bottles.
- The Wise ESB: This is a solid, amber ale, similar in profile to
another American version of an Extra Special Bitter, Anderson Valley's
Belk's ESB. It features a fruity, full, malt profile. The hop aroma is
slight but the hop flavor comes through at the end of the taste. The
hop bitterness is actually moderate, which is actually the way it should
be with this somewhat confusingly named style. For lots and lots of hop
aroma, flavor, and bitterness, think India Pale Ale. Chinook, Cascade,
and Centennial hops are present. The original gravity is 1.058; alcohol
strength is 6.1 percent by volume.
- The Immortal IPA: Speaking of India Pale Ales, here is one that
manages to be reasonably well-balanced without compromising on the hop
intensity that many microbrew lovers in the Pacific Northwest have come
to adore. The original gravity is 1.063; alcohol strength is 6.6
percent by volume.
- Perseus Porter: This is fine example of a Robust Porter, with a Black
Patent malt aroma, sweet chocolate malt notes, and a lots of roasted
flavor. It's not a Stout, however, and there are no burnt qualities. A
modest amount of bittering hops are evident, but they are not overdone.
This well-balanced and very drinkable beer won a Gold Medal in the 1999
Great American Beer Festival. The original gravity is 1.058 and the
alcohol content is 5.7 percent by volume.
Other beers available at the brewpub on Pike Street in Seattle include
Golden Fleece Pale Ale (4.3 abv), Zephyrus Pilsner (4.8 abv), Loki Lager
(a Dortmunder, 5.6 abv), Ambrosia Maibock (the spring seasonal, with
woodruff), Dragontooth Stout (with rolled oats, 7.1 abv), Bte Blanche
(Belgian Tripel, 7.5), and Valkarie Strong Ale (described simply as
"strong, dark, and handsome").
OUR WAYWARD EX-VICE PRESIDENT
from Werner Karlson
I'm sitting in the Anheuser-Busch hospitality room in Springfield,
Illinois, and really enjoying a Bud. I'm thinking about all the mashing
and boiling and racking that homebrew requires and thinking, this is
really wimpy beer! - Werner Karlson
OREGON STATE FAIR
from Joel Rea
There will be a beer category at the State Fair this year. Entries are
due July 10, at the Fair Grounds (Unless somebody would like to be an
unofficial drop-off point.) I will have entry forms soon. Judging will
occur on Saturday, July 14, and Curt Hausam (pronounced "House-em") will
be contacting you to judge.
Last year the Pelican Brewpub donated a night's stay on the coast and
brewer for a day. I'm not sure what the big prize will be this year.
BEER APPRECIATION CLASSES
by Kendall Staggs
Beer Appreciation Classes have returned. The next class, featuring
Biéres de Garde, will be Friday, June 15, at 7:00 p.m., at the Bagel
Sphere, 2027 NW Monroe Avenue, Corvallis. The cost is $25 per person.
We will serve eight delicious (and rare) French Farmhouse Ales, from
corked and caged 750 ml. bottles, plus fresh-baked bagels and cheeses.
It should be lots of fun.
About six people have already signed up for the class. Please let me
know before June 12 if you plan to attend, so I can buy the right amount
For more information, please call me at 753-65-38 or email
NEWS RELEASES FROM THE DESCHUTES BREWERY NEWSLETTER
Deschutes Brewery Celebrates Number Thirteen
On Wednesday, June 27, Deschutes Brewery enters its teens. That's
right, puberty! We are celebrating thirteen years of business in Bend.
This wouldn't be possible without your support. We truly appreciate
your business. As we enter those awkward teen years we think a party is
appropriate. Come down to the Pub on Wednesday night, June 27, for our
annual parking lot party. Come join the fun out back as we rope off the
parking lot and dance to the sounds of Scott Fox & John Congdon from 6
p.m. to 10 p.m. Enjoy Monday night prices all week long. Plus, our
brewers are developing an anniversary beer for this special occasion.
We look forward to seeing you.
Grilled Leg of Lamb with Rhubarb-Mint Chutney
Paired with Bachelor ESB
For the lamb
3 cloves garlic
1.5 teaspoons kosher salt
1 teaspoon ground pepper
1 teaspoon coriander
.5 teaspoon ginger
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
.25 cup olive oil
2 tablespoons dry sherry
One 4 to 5 pound boned and
butterflied leg of lamb
Crush garlic cloves and mix together
in a bowl with salt, pepper, coriander
and ginger. Add rosemary, thyme, oil,
Carefully trim lamb of any connective
tissue from outside of lamb.
Spread half of the marinade on one side
of the meat and the other half
on the second half.
Marinate for 4 to 6 hours.
To cook, preheat your grill to a medium
high heat. Grill lamb on each
side for a total of 20 minutes.
1 tablespoon pickling spice
.25 cup tablespoon granulated sugar
.25 cup corn syrup
.25 cup white wine vinegar
.25 cup white onion, diced
1.5 pounds rhubarb, diced
1 tablespoon fresh mint, chopped
Salt and pepper
Begin by combining in a saucepan pickling spice, sugar, corn syrup,
vinegar, and onion. Simmer for 10 minutes, stirring occasionally. Stir
in rhubarb and mint. Cook until slightly tender.
Seasonal Beers at The Pub
During the month of June we'll be seeing some brand new beer styles on
the Pub's taps. Our brewers will be presenting Sun Pass Pale Ale, a bit
lighter-bodied than Mirror Pond with a floral, hoppy finish; Vida Vienna
(or is it Vienna Vida?), a golden-amber lager with great malt body and
Northwest hops; and Swan Lake Stout, a low gravity Stout made with
flaked barley to produce a smooth, rich beer. And, don't forget, Quail
Springs IPA is on tap and Pine Mountain Pils will be here soon.
Coming in Six-Packs
As the skies begin to clear and the temperatures soar, Deschutes Brewery
prepares to release Pine Mountain Pils in 12-ounce, six-pack bottles on
July 1. Additionally, Pine Mountain Pils is a favorite at The Pub,
typically found from mid-June until late September. Our Pils can also
be found in finer establishments throughout the Northwest. Pine
Mountain Pils is a German-style lager that uses German pilsner malt,
Czech Saaz hops and German lager yeast in a 2-week fermentation and a
5-month kraeusened, lagering period, producing an outstanding,
refreshing beer just right for the hot summer months. The pils has an
original gravity of 1.048 and an alcohol content of 5.1 percent by
Study Finds Women Better Off Sticking to Beer
Women who drink beer have a better chance of matching their male
drinking buddies drink for drink, while those who have wine and whisky
get drunk more quickly than men, the New Scientist reports. "The lesson
is, if you have parties, you should have two separate sizes of glasses,
one for women and one for men," said Charles Lieber, a pathologist at
Mount Sinai School of Medicine, New York.
Alcohol Helps Lower Mortality Risk from Heart Attacks
People with heart disease who consume moderate levels of alcohol may
have a lower risk of mortality after suffering a heart attack than those
who abstained from alcohol, according to a new study. In the April 18
issue of the Journal of the American Medical Association, researchers
report that moderate drinkers had a 32 percent lower risk of dying from
a heart attack than those who didn't drink alcohol. Moderate drinkers
were defined as people who drank at least 7 drinks a week (14 alcoholic
beverages a week on average). Light drinkers, or those who had fewer
than seven drinks a week, had a 21 percent lower risk. The findings were
similar for both men and women.
Beer May Settle Your Stomach, Too
Men's Health reports that sipping on a highly carbonated beer can settle
a stomach just like Seven-Up or Sprite can. Plus, the alcohol helps
buffer pain. "I've never seen a true medical study supporting this,"
says Larry L. Alexander, M.D., medical director of Central Florida
Regional Hospital's emergency department, "but I have patients tell me
it works. The only time you have to be careful is if you have an ulcer
or gastritis. Alcohol can inflame that."
And Then There Was the Woman in England
A British student claims her breasts went up three cup sizes after she
started drinking pints of beer instead of wine. Helen Birtwhistle says
she started drinking three pints a night because she could not afford
bottles of red wine. The 21-year-old Manchester University student says
she went from a 34B bust to 36DD within weeks, but did not put on
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