NHC
Unfortunately no one from our club placed in the 2nd round, but still a big congrats to Mike and Reid for making it to the 2nd round! People that attended said it was a lot of fun and shared some of the SWAG they brought back with us at the meeting. Someone also brought back one of the special Rogue Charlie 2018 Strong Ales and shared. Sorry, I didn't catch who brought it, but thank you!
T-Shirts
Mostly everyone has picked up their t-shirts, but if anyone paid and still hasn't received one yet, you can pick them up at any of the meetings. We also have some extras on hand available for purchase.
OC Fair
Big congrats to our El Presidente Curtis for his NEIPA placing 3rd place in the OC Fair homebrew competition! And another shout out to Hussam for placing 2nd with his sauerkraut! It's not beer, but it's fermented, so it's close enough.
Southern California Homebrewers Festival
Brad informed us he will be stepping down as the representative of our club for the homebrew fest. Thanks Brad for all the years of representing our club at the meetings! So, we will be needing a new representative that can attend the homebrew fest meetings. We are throwing around ideas of maybe having officers attend, but if anyone would like to do it you can let an officer know.
Brewcommune X OC Mashups [s]Beatdown[/s] Club Competition
For those that weren't at the meeting, Curtis has a post about the competition HERE and the OC Mash Ups have a post about it HERE.
August Confab Off-Month Meeting
The August 2018 meeting will be held at Gunwhale Ales in Costa Mesa on Thursday, August 16th at 7:00 PM. Post HERE if you plan on attending!
Club Brew Days
It was brought up that our club brew days have fallen by the wayside, so we are going to try and get those started again. Club brew days are a great way to see how other people brew and learn from a different system. If anyone is interested in hosting, keep an eye out for a new thread about our club brew days.
Brew Brawl
We had a great turnout with 12 entries in our Brew Brawl competition!
English IPA: Reid
Mexican Lager: Jim
Pumpkin Spice Beer: Bob
Blonde: Greg
Pilsener: Tim
Cream Ale: Greg
Red: Will
Blonde: Tony
Barley Wine: Mike
Schwarzbier: Darth Lager, AKA Brad
Rye: Jim
Pale Ale: Tony
1st: Reid's English style IPA
2nd: Jim's Mexican Lager
3rd: Bob's Pumpkin Spice Beer
Congrats to the winners and thank you to everyone who brought beer!
Style Presentation
Category 16. Dark British Beer
16B. Oatmeal Stout
Appearance
Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).
Aroma
Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee and cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional.
Flavor
Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically earthy or floral.
Mouthfeel
Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.
Vital Statistics
ABV: 4.2 – 5.9%
IBU: 25 – 40
SRM: 22 – 40
Commercial Examples Shared
Samuel Smith Oatmeal Stout
Anderson Valley Barney Flats
Stereo Brewing Wall of Sound 2017 GABF Gold Medal
History
A variant of nourishing or invalid stouts of the late 1800s using oatmeal in the grist, similar to the development of sweet stout that used lactose. An original Scottish version used a significant amount of oat malt. Later went through a shady phase where some English brewers would throw a handful of oats into their parti-gyled stouts in order to legally produce a ‘healthy’ Oatmeal Stout for marketing purposes. Most popular in England between the World Wars, was revived in the craft beer era for export, which helped lead to its adoption as a popular modern American craft beer style that uses a
noticeable (not symbolic) quantity of oats.
