VOLUME XVI NUMBER 1
HAPPY NEW YEAR EDITION
PRESIDENT: Lee Smith (541) 926-2286
EDITOR: Mark Taratoot (541) 754-7570
336 NW 12th St. Corvallis OR 97330-5929
President's Corner by Lee Smith
If you missed the club's annual Christmas/Winter Solstice Party, you missed a good one! Ted and Chuchang Manahan once again opened up their beautifully decorated home for this occasion, and over half of our membership attended. As always, there was an abundance of good food, home brew, commercial beers, and just plain fun. Dave Wolf was behind it all, and he did his usual outstanding job! My thanks to Dave, Chuchang, Ted, and everyone who pitched in with contributions and work to make the party such a success.
With the ringing in of the New Year, it is time to begin thinking about the 1996 Oregon homebrewers Festival. It will be held at the Oregon Trader Brewery in Albany on Saturday, May 11. I'll bring it up at the January meeting, just to get the ball rolling. The ringing in of the New Year is always closely followed by the treasurer's clarion call, "Dooz-R-Doo!" I'll have a receipt book and membership cards with me at the meeting, so why not get this little detail out of the way. If you'd rather mail it, my address is 2190 Maier Lane NW, Albany OR 97321. Make your check payable to the club. By paying your dues early, should you be involved in a serious accident, you will avoid the humiliation and embarrassment of having the investigating authorities finding an expired HOTV membership card in you wallet or fanny pack!
Happy New year to one an all, and I hope to see each of you at the
P.S. Rob is bringing the video he made at the party. You don't want to miss THAT, f'sure!
NEW YEAR by Taratoot
Well, it's a new year, and you know what that means. It means it's time to pay your dues, you swill sucking deadbeats! It means it is time to start concentrating on our upcoming competition and festival in May. It also means there are going to be a few changes in our newsletter. Specifically, the Brewsletter is on the entrance ramp of the infobahn! See the related article below for details. Other things will stay the same: we'll all still appreciate a fine pilsner or a Flanders brown, and we'll all enjoy our monthly meetings with our fellow beer snobs.
As the new editor, I want to put a few things right out front so there will be no confusion. First, thanks to Jerry for maintaining the newsletter for the past year. I hope I can keep up the standard you set. Also, I would like to get this thing done early in the month, so any articles for publication should be IN MY HANDS by the sixth of the month. You can mail them, e-mail them, hand deliver them, send them Western Union, or try to deliver them telepathically. However, I can not guarantee that any of these methods will actually work. Unfortunately, I don't have a FAX machine I can use for HOTV, so, TOUGH!
THANKS FROM THE KITCHEN KAISER by Dave Wolf
Just a quick "THANK YOU" to those who helped the old X-Mas "Kitchen Kaiser" organize yet another wild HOTV Solstice and HoliDaze blast. To the ever faithful and hard working Jennifer Crum, whose energy is only surpassed by her love of wooden instruments. Her work before and behind the scene so often goes unrecognized. To Mark Taratoot, for listening patiently while I re-explained what I had already told him three times before and he already knew. To Lee "Fearless Leader" Smith, for helping with nary a sip of ale in it for him. To Bill Bolen for the usual great array of prizes (if I ever buy supplies again, Bill, I promise to get 'em from you). To the Oregon Trail Boys for always being there when we're thirsty (those tasty "beer floats" were from Oregon Trail Stout). To all those who brought beer and prizes that I lost track of in the confusion. To Ron Hall, the undisputed king of "Name That Brew". Nobody else can touch him (Yeah, Rob got 9 more points, but we took them away again for his whining!) And finally, a hearty THANK YOU to the Manahan family for tolerating yet another invasion. Thanks to all who attended and see ya next year, beer lovers!
(ed note: Also, a big thanks to Dave "the Tyrant" Wolf for all his efforts!)
HOTV ONLINE by Taratoot
For those of you with access to electronic mail, this is old news. In fact, you are probably reading this very article over a cup of coffee on at your video display terminal. For those of you who will take the scenic route rather than the information superhighway, this is irrelevant. But for everyone who is about to get online, or those who didn't get your HOTV email last month, read on!
This newsletter is now available in several formats. In addition to the regular paper copy that everyone is accustomed to, I am publishing an electronic version. If you would like to safe the club $0.47 a month, conserve a little paper, and/or get your newsletter a bit sooner, send me your email address and I'll add your name to the distribution list. Of course, if you still want a paper copy in addition to an electronic copy, let me know. I will assume that those with email access DO NOT want a paper copy, unless I hear otherwise from you.
The other way to get this brewsletter is via our new World Wide Web
page. That's right, HOTV is on the web. The URL is
(editor's note: I realize YOU ARE READING THIS HERE ON THE WEB! Kind of silly for me to just leave this address here, since you are ALREADY HERE, but, hey, you can deal with it!)
I will keep at least the last three months' newsletters there as well as other information about our club. I am still working on the page, but feel free to visit. When it is ready for the public, I will register the URL and ask the AHA to link us to their page (our club is already listed there).
This will be a good way to get information out about our club and about our upcoming competition! If anyone has any suggestions about things to put on the page or links we should include, please drop me a line!
THIS MONTH our meetings are....
This month's meeting is January 17th at Michael Viliardos' house. The address is 513 NW Kings in Corvallis. It's the funny little triangle shaped yard at near the three-way intersection of Kings, Tyler, and the. If you get lost, or just want to call and say "HI" to Michael, his number is 757-7334. See you there!
The February meeting will be held at Art Smoot's home. The address is 3492 SE Hill-Wood Place in Corvallis. This is near the OSU campus. Art's phone number is 754-8358. Directions will be published in next months newsletter.
The March meeting will be held at YOUR house. We will be in touch to firm up the details.
UPCOMING EVENTS in our "Area"
January 27-28: Advanced Homebrewers Weekend Series, American Brewers Guild, Woodland, CA. Call (800)636-1331.
February 9: Las Vegas Winterfest (Homebrew competition) Las Vegas, NV. Contact Stephen MacMillan (702)454-9949.
February 29-March 1: All About Beer Seminar, Center for Brewing Studies, Sonoma, CA. Call (707)935-1919
March 10: Third Annual Queen of Beer Women's Only Homebrew Competition. Placerville CA. Contact Elizabeth Zangari (916)626-7733.
March 16: Winter Carnival Brewers Assay II (HB competition). Fairbanks, AK. Contact Roger Penrod (907)479-8795.
March 22-23: Sixth Annual Mashfest. Fort Collins CO. Contact Brian Walter (970)493-2586 or email@example.com or http://www.fornet.org/~smills/masht.html.
May 11: Oregon Homebrew Festival! Albany NY. Contact Lee Smith
(541)926-2286 or visit http://www.peak.org/~taratoot/hotv.html.
FROM THE WIRE London. AP.
It's safe to drink more, in fact it's positively healthy, the government said Tuesday in a Christmas message that outraged anti-alcohol groups and the World Health Organization.
The government said safe alcohol consumption for men can be raised from 10 pints of beer to 13.5 pints a week, or four glasses of wine a day instead of three. And women can safely enjoy three glasses of wine instead of two, or 10.5 pints of beer a week instead of seven.
These conclusions were in a report released by Health Secretary Stephen Dorrell after his agency received testimony from nearly 100 organizations. Groups included the British Medical Association, alcoholic counseling bodies, and the liquor trade.
GUEST ARTICLE: Dangerous Chemicals in Beer by Dan McConnell
Being the responsible net citizen that I am, I feel compelled to pass on this article about this dangerous chemical. Not only do we have to concern ourselves with Vomitoxin due to the use of moldy barley, but now there is this threat.
The second item on the list indicates that it is found in beer. My research indicates that it is lower in homebrew than many commercial beers and seems to be highest in Lite, Dry and Ice products. Just another reason to avoid them.
The Invisible Killer
Dihydrogen monoxide is colorless, odorless, tasteless, and kills uncounted thousands of people every year. Most of these deaths are caused by accidental inhalation of DHMO, but the dangers of dihydrogen monoxide do not end there. Prolonged exposure to its solid form causes severe tissue damage. Symptoms of DHMO ingestion can include excessive sweating and urination, and possibly a bloated feeling, nausea, vomiting and body electrolyte imbalance. For those who have become dependent, DHMO withdrawal means certain death.
Is also known as hydroxyl acid, and is the major component of acid rain.
Is found in high concentrations in beer.
Contributes to the "greenhouse effect."
May cause severe burns.
Contributes to the erosion of our natural landscape.
Accelerates corrosion and rusting of many metals.
May cause electrical failures and decreased effectiveness of Automobile brakes.
Has been found in excised tumors of terminal cancer patients.
Contamination Is Reaching Epidemic Proportions! Quantities of dihydrogen monoxide have been found in almost every stream, lake, and reservoir in America today. But the pollution is global, and the contaminant has even been found in Antarctic ice. DHMO has caused millions of dollars of property damage in the midwest, and recently California.
Despite the danger, dihydrogen monoxide is often used:
As an industrial solvent and coolant.
In nuclear power plants.
In the production of styrofoam.
As a fire retardant.
In many forms of cruel animal research.
In the distribution of pesticides. Even after washing, produce remains contaminated by this chemical.
As an additive in certain "junk-foods" and other food products.
Companies dump waste DHMO into rivers and the ocean, and nothing can be done to stop them because this practice is still legal. The impact on wildlife is extreme, and we cannot afford to ignore it any longer!
The Horror Must Be Stopped! The American government has refused to ban the production, distribution, or use of this damaging chemical due to its "importance to the economic health of this nation." In fact, the navy and other military organizations are conducting experiments with DHMO, and designing multi-billion dollar devices to control and utilize it during warfare situations. Hundreds of military research facilities receive tons of it through a highly sophisticated underground distribution network. Many store large quantities for later use.
It's Not Too Late! Act NOW to prevent further contamination. Find out more about this dangerous chemical. What you don't know can hurt you and others throughout the world. Send email to firstname.lastname@example.org.
Original author: Coalition to Ban DHMO, 211 Pearl St., Santa Cruz CA, 95060 successful. Their original goal has been met and now they are searching for new goals. CAMRA recently expanded to also include the cause of craft-brewed cider (hard apple cider) and perry (pear cider). They have also chosen to denounce the use of swan-necks, sparklers, and cask-breathers. These devices have nothing to do with the real ale itself, but rather the manner in which it is served and stored. Another cause they have chosen to champion is that of the "full pint". EU law allows the pint glass to be 95% beer and 5% foam. CAMRA wants all beer. I personally believe these issues to be of marginal value. The organization appears to be nit-picking on these points. Unfortunately, these concerns spill over into the Good Pub Guide. A fantastic pub will be omitted from the Guide for violating one of these minor problems. Similarly, a rather mediocre pub will be included because the staff always top- off the pint glass without being asked. This means the guide has less value than one might expect.
Before I assumed my present post in Bath, I used to visit London at least once per year solely for pub crawls. (Ooh, I hope my mother's not reading this. She thought I just had an intense interest in the British Museum!) I normally went with Tom Cannon, another BURP member, and over the course of several years we took voluminous notes on various London pubs. We (well, mainly Tom)turned these notes into a "Top 20 London Pubs" list with an attached one page description of each establishment. On subsequent visits to London we would selflessly sacrifice our livers to analyze and revise the list. To this day I believe it to be a very accurate log of the best pubs in London. Well, imagine my surprise when I studied my copy of CAMRA's 1995 Good Pub Guide and found that many of these pubs were not listed in the Guide. It's only with time that I have learned how CAMRA's editorial policy biases the selection of the pubs for inclusion in the Guide. Don't get me wrong, the Guide is very helpful and quite useful when visiting a new area in England. It's just that now I recognize their bias and cross reference the Guide with other books on English pubs.
I am a member of CAMRA and will remain so. CAMRA provides a valuable service for Great Britain. Anyone who plans on visiting England, Wales, or Scotland would do well to invest in a copy of the Good Pub Guide. Just remember that their agenda may not be yours. You may want a pub with many varieties of bitter, good food, a warm fire, a nice view, and a friendly host - CAMRA may want the landlord to unscrew the sparkler from the beer engine spout.