This is the HOTV Brewsletter
VOLUME XXII, NUMBER 1
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 at 7:00 p.m. on January 16 at the Oregon Trader Brewery.
According to Joel Rea, "Gene is happy to have us at the Trader,
especially since Tuesday and Wednesday evenings are happy hour. That
means $2 pints! It's OK to bring some homebrew to share and taste, but
also remember to support your local brewery!!"
The Oregon Trader Brewery is located at 140 Hill Street, in Albany, at
the corner of Hill and Water Streets. From Corvallis via Highway 20,
cross the bridge into Albany and turn left on 2nd Street. Proceed until
you cross a set of railroad tracks. Go to the second cross street
(Hill) and turn left. Go two blocks and you will see the brewery on
your left. Park on the street or diagonally across from the brewery in
an open lot. DO NOT park across the street from the brewery as this is
private parking and the owner is hostile. From Albany, head toward the
bridge on Lyons, turn right on 2nd Street and proceed as above.
LAST MONTH'S GATHERING
by Kendall Staggs
Last month, Sam Holmes once again graciously hosted our annual Holiday
Party. It was well attended and everyone seemed to have a great time.
The food was great, and so were the beers. Especially tasty was our
homebrewed club specialty beer, a true group effort featuring plenty of
rich malt, hops, and a hint of oak flavors.
The winner of the Name the HOTV Holiday Ale competition was Dave Wolf,
who gave the beer the straightforward but appealing moniker, "Snow
Plow." His prize was two double-magnums of Hair of the Dog Adam, plus a
six-pack of beers from the Netherlands.
Michael Villiardos ably managed the ring toss for beers, which served up
some great prizes. Dave Wolf and Mark Taratoot provided some delicious
pairings of quality beers and fine chocolates. With able assistance
from Scott Leonard, I organized and presented the annual Name That Beer
competition. Twenty people participated.
RECIPE FOR THE HOTV HOLIDAY BEER
by Lee Smith
A number of club members asked again about the recipe for the
club-brewed holiday beer, "Snow Plow," so here it is:
18 lbs two-row
1 lb 20 L Crystal
1 lb 40 L Crystal
1 lb 80 L Crystal
1/4 lb 120 L Crystal
1/4 lb Roasted Barley
2 lb Wheat Malt
1/2 lb Chocolate Malt
0.5 oz Nugget, 90 minutes, aa 12%
0.75 oz Cascade, 90 minutes, aa 4.9%
1.0 oz Cascade, 60 minutes, aa 4.9%
1.0 oz Willamette, 60 minutes, aa 3.1%
1.0 oz Willamette, 30 minutes, aa 3.1%
0.5 oz Willamette, 5 minutes, aa 3.1%
0.5 oz Mt. Hood, 5 minutes, aa 4.9%
Yeast: #1056 American, White Lab,
Three vials (in starter)
OG 1.072 FG 1.020
8/11 Racked to secondary; added oak chips in large S/S tea balls.
Stored 24 hours at 68F, then moved to 40F for 29 days.
9/10 Racked to tertiary, removing oak chips. Began forced carbonation
returned to 34F until 12/8 (date of party).
RESULTS OF THE NAME THAT BEER COMPETITION
by Kendall Staggs
Here are the official results of the 2001 Name That Beer Competition:
First place (tie): 75 points, Michael Villiardos and Ryan Jameson
Third place: 73 points, Tony Smith (a newcomer)
The beers were:
Einbecker Mai Ur-Bock / Fuller's ESB / Alaskan Smoked Porter / Sierra
Nevada Celebration Ale / Chimay Cinq Cents
Congratulations to all the winners. Thanks again to Scott for all his
help, and thanks to everyone who participated for making the contest a
lot of fun. Just for grins, Derek arranged a a special "shoot out" Name
That Beer competition for Ron Hall and me, featuring such common,
everyday beers as Meteor (a skunky, green-bottled, French Pilsner),
Negra Modelo, Pike IPA, and Moose Drool Brown Ale. Ron and I did well
enough—or poorly enough—to call it a draw. On the flip of a coin I was
declared the winner. My prize was a 40-ounce bottle of Coors Light. I
will leave it in my trunk, and if I ever need to persuade any
hillbillies to let me pass unmolested through their county, I can offer
it to them as bribe.
DECEMBER LITTER REPORT
by Lee Smith
Well, it finally happened! The weather really caught up with us. Wind
blowing, 46 degrees and rain. In fact, our litter bags reminded me of a
drag 'chute. But did that stop us? No way! Like the postmen in the
motto, we persevered through it all and wound up with 25 bags of trash.
The stout-hearted (no pun intended) volunteers were Scott Leonard, Jim
Cantey, Ryan Jameson, Michael Villiardos, Scott Malvitch, Dave Benson,
and Lee Smith. Our reward? Knowing that Oregon is a little bit cleaner
(and some of Oregon Trader's "Somethin' Light" was ready to warm us up).
Can't wait for March....
Editor's Note: Last December, Lee wrote about how nice the weather was
for the litter pick-up, under the headline, "DECEMBER LITTER CREW GETS
LUCKY AGAIN!" I guess we can't be lucky every year.
from Christina Zelazek
Multi-Grain Beer Bread
A dense sort of bread, great with butter, warm from the oven. Or with
soup on a cold, rainy Oregon night.
1 cup flour
1 cup whole wheat flour
1/2 cup oatmeal
1/2 cup bran (oat bran or wheat bran)
1/2 tsp salt
2 Tsp sugar
2 tsp baking powder
12 oz beer
Preheat oven to 375. Mix dry ingredients. Add beer and stir until
combined. Bake in a greased loaf pan 55-60 minutes.
ARTICLES FROM THE REAL BEER PAGE
Last month, RBP readers were asked, "If you could drink beer brewed in
only one region of the United States, which would you choose? A robust
48 percent of the respondents picked beers from the Northwest, while the
Northeast was a distant second with 18 percent of the vote, followed by
Colorado, California, and other regions.
3800-YEAR-OLD BEER RECIPE
British, Belgian, and Syrian archaeologists have unearthed 3800-year-old
Babylonian beermaking instructions on cuneiform tablets at a dig in
northern Syria. Abdel-Massih Baghdo, director of the Hassakeh
Archaeological Department, told the Associated Press that the 92 tablets
were found in the 14th layer of Tell Shagher, a site just north of
Hassakeh. He said the tablets showed beermaking methods and tallied
quantities of beer produced and distributed in the region. Hassakeh, 400
miles northeast of Damascus, is known these days for its wheat
IT'S NEVER TO EARLY TO
THINK ABOUT THE FESTIVAL
by Joel Rea
It is time to get ready for the 20th Annual Oregon Homebrew Festival!
All folks willing and wanting to participate in making sure this
phenomenal event succeeds are encouraged to help. "But wait, what is in
it for me?" you might ask. Prosperity, more free beer, slaps on the
backs, and many here-heres and hootie-hoos!
At this point in the game, I am going to assume that I am the only
person on "The Committee." If you have always had intentions or would
like to intend to volunteer for a position than now is the time to step
forward with your commitment. The official day of the Festival is
Saturday, May 18th. Committee members need to plan on the week before
the event to be available for various activities and for occasional
meetings throughout the winter and spring.
Positions need to be filled and I am hoping that folks from last year
will once again consider repeating. Here are the positions: Festival
Chair: Joel Rea / Head Steward / Raffle Acquisitions / Floor Security /
Lunch Maker / Judge Coordinator / Judge Training / Publications /
Finances / Beer & Raffle entries.
New Position: Beer Brewer! The last few years have been relatively dry
during the beer registration period. We desperately need someone to
ensure that there is a keg of homebrew available for the hardworking
souls during beer registration!
Now that is over and done with, I want to chat about the 21st Annual
Oregon Homebrew Festival (2003). I'd like to make the 21st more of a
birthday party. Let's open the floor to beer, some good music, lots of
people, homebrewing demonstrations, raffle, best-of-show tastings,
awards, food booths, etc. I'd like to see the actual beer judging take
place one week earlier. For judging this would mean moving up the
pick-ups one week and spreading the judging out over the week. This
would mean that more of the beers would be judged by more of the club
members and not so much with the help of other clubs or people on the
How can we cover the costs? Allow the breweries present to pay a booth
space and cover charge event goers. Sure that is the nut shell version
and much of the fine details need to be wrangled out by a committee. We
may even need the assistance of someone who has done a beer event
promotional to make sure we pull it off. This 21st Birthday idea is
also, as far as I can tell, pushed by me. If the club does not want to
take this turn of events for the following year now is the time to
decide that. If the club does, well than, we're looking for folks to
help plan this one out!
COMMERCIAL BEER REVIEWS
by Kendall Staggs
Here are some brief reviews of ten beers from Vermont, provided by my
good friend Shawn Murphy.
1 Heart of Darkness Stout (Magic Hat Brewing, South Burlington, VT):
The bottle features a really cool label, a trademark of Magic Hat beers.
Another is that they are brewed with home-grown hops on the banks of the
Ottauquerchee River (try saying that three times after one of these
beers). Inky black in color, this Oatmeal Stout has a nice, creamy
white head. It starts off with dry, roasty aromatics. In the flavor
there is a delicious undercurrent of bittersweet chocolate. It has the
character of a Foreign Extra Stout, and reminds the beer writer Garrett
Oliver of bottled Beamish. Its body is light, but sufficient. It is
slightly smoky, and some hop flavors and bitterness are evident before a
very dry finish. Fred Eckhardt reviewed it and wrote that it go well
with Ghiradelli dark chocolate; Michael Jackson wrote that it would go
well with oysters. It is brewed with English 2-row Pale, Crystal, Cara
Wheat, and Chocolate malt, plus roasted barley and rolled oats. The
hops are Target, U.K. Progress, and North Down. Orignial gravity:
1.056. Alcohol: 5.3 percent by volume.
2 Blind Faith India Pale Ale (Magic Hat Brewing, South Burlington, VT):
Another awesome label. This India Pale Ale has a golden amber color and
a dense, rocky head. The hops are certainly evident in the aroma,
flavor, and bitterness, and they are pleasant enough. What is missing
is a solid malt base. Both the flavor and body are too thin, leaving a
watery impression. It's not bad, but not great. It is brewed with all
English malt, including 2-row Pale, Crystal, Chocolate, and Wheat. The
hops are Willamette, U.K. Progress, and lots of Cascade. Original
gravity: 1.056. Alcohol: 5.9 percent by volume.
3 Double Bag Ale (Long Trail Brewing, Bridgewater Corners, VT):
The folks at Long Trail say that Düsseldorf brewers sometimes brewed
stronger versions of their Altbiers, and with this in mind, Long Trail
has come up with a malty, full-bodied "Double Alt." They also call it a
"Stickebier" (German slang for "secret brew"). This beer is dark amber
in color. It is rich, malty, and full-bodied. The brewers insist that
they used noble hops, but it reminded me of a lot of Pacific Northwest
beers. It is fruity, with plenty of hop flavor, but not too much hop
bitterness. I consider it a better-than-average Barleywine. Alcohol:
7.2 percent by volume.
4 Hibernator Ale (Long Trail Brewing, Bridgewater Corners, VT):
This winter specialty is a Scotch Ale brewed with five different malts,
brown sugar, and dash of honey. It was complex and warming, with plenty
of malt flavor. It was very tasty, but it did not make me forget the
better Scotch Ales from Scotland.
5 Stovepipe Porter (Otter Creek Brewing, Middlebury, VT):
This Porter sure tastes a lot like a Stout, and its ingredients indicate
that it should be called one. The head was thick with beige foam.
Roasted coffee aromas dominate, while the flavors are rich, slightly
sweet, and complex. The finish is rather burnt and moderately bitter.
I really enjoyed this beer. It is made with Munich, Carapils, and
Chocolate malt, plus roasted barley; it has Chinook, Cascade, and
Willamette hops. Original gravity: 1.054. Alcohol: 5.4 percent by
6 A Winter's Ale (Otter Creek Brewing, Middlebury, VT):
This was supposed to have been a Scottish Ale. This was supposed to
have been pleasantly sweet, full of caramel notes, and mildly hoppy. It
was, instead, an undrinkable beer, with lots of unpleasant vegetative
aromas and a combination of oxidized and sour flavors. Original
gravity: 1.060. Alcohol: 5.8 percent by volume.
7 Trout River Chocolate Oatmeal Stout (Trout River Brewing, Lyndonville,
This black beer with a moderately thick white head starts out with some
good Stout aromatics: a mixture of roast and chocolate. The flavors
are rather weak, however, and it further suffers from being
thin-bodied. Roasted barley is evident, but the finish is unpleasantly
tart. I've had much better homebrewed Stouts.
For more on Vermont beers, see
TUSCON BEER TOUR
by Christina Zelazek
A recent trip to Tucson would not have been complete without visiting
the local breweries. Our former Corvallis pals Chester and JoAnn took
us to Nimbus Brewery at 3850 East 44th Street. It is located in a
warehouse district, an area obviously chosen for its low rent and not
its trendiness. It's a funky place, where the pub is smack-dab in the
middle of the brewery. The space is large and you can view the
fermenters and bottling equipment as you consume your beverages. We
were there on a Monday night and shared the pub with a few patrons and
some of the Nimbus workers who were enjoying the fruits of their
labors. The loading dock door was open to let in the night air—watch
your step! Maybe that's the drunk test? The price was right: $2 a
pint during happy hour. I sampled the Belgian White, which was
perfect. I can also vouch for the flavorful and roasty Oatmeal Stout
and the well-balanced Brown Ale. I didn't care for their lighter beer,
but that's not to say it wasn't good—just not my taste. Dave liked the
IPA, which I thought was
unremarkable, but OK. They bottle the Brown and IPA and sell it in
stores all over Arizona. The bartender was a friendly fellow, happily
giving me good-sized samples at no charge. They offer a simple menu of
sandwiches and pizza. We found the sandwiches to be cheap, big, and
good. They have music there on the weekends. Great, friendly, homey
place. Check it out if you are in Tucson. Here's their website:
About a block from the University of Arizona is Gentle Ben's brew pub at
University Boulevard. This is a newer, hipper, happening sort of
college place. I did the sampler for $3.95 which had seven or eight
tastes, nicely presented on a mini spiral-staircase holder. No one at
our table liked the Porter, which was kind of sour and not very robust.
Dave loved the IPA; it is reminiscent of Anderson Valley. I thought it
was too hoppy (which means most you would like it). Their Raspberry
beer was quite good, light and fruity, perfect for the hot weather. The
Oatmeal Stout was rich and full. The Brown Ale was a little too light
for my taste, but not bad. I liked the American Pale Ale the best,
which I believe is called Copperhead. It was slightly reddish, well
balanced and quite delicious, with complex flavors. The highlight!
Unfortunately, I didn't keep notes on the rest of the samples and my
memory faded with each pint. The food was extremely good: excellent
meat burgers, veggie burgers, sandwiches, and pastas in the $7 range.
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