Club Meeting Notes - May 21st, 2019

[WillL]

Good turnout with 18 in attendance at Towne Park. Towne Park has always been really good to us and always provides us with a great room and gave us 2 pitchers of their IPA!

Our April off-month/confab meeting was at Stereo Brewing and they were also a fantastic host.

2019 SCHF
SoCal Homebrewfest was another great success and it sounds like everybody had a great time. Unfortunately I didn't end up making it, but Tim wrote a nice little blurb about it.

Thanks to all involved for making it another great festival. It takes a bit of work but it's worth it.

Brad got us great sites again, JonW does a great job with booth planning and set-up and Bob's beer signage was a hit. All the elements from years past that are stored, maintained and brought back are key to a great fest as well.

If you have never been to the fest, I highly encourage you to ask at a meeting about what it's like and how you can be involved.

I'm already looking forward to next year.

Brewcommune & Chapman Crafted Challenge - GABF Pro-AM
The judging for this competition took place this past Saturday at Chapman Crafted and went very well for our first time hosting a homebrew competition. We received about 80 entries and had 15 judges and 7 stewards.

This whole thing wouldn't have been possible without Brent who set up the website and did judge coordinating. Big thanks to Curtis and Greg as well for all the behind the scenes work. From our club, Curtis, Greg, and myself helped steward. Calvin and Robert helped judge. Thanks to all the other stewards and judges for coming out on a Saturday morning and drinking some beer.

This competition was an absolute blast and a big thanks to Chapman Crafted for being such a great host and buying everyone lunch. Jonas from Chapman said he definitely wants to do this again, so I encourage more members to get involved with stewarding or judging and entering some beer.

Last but not least, BIG SUPER HUMONGOUS CONGRATS to Sam & Brian on their BOS win! Their Baltic Porter was fantastic and we look forward to trying it at Chapman Crafted. Here is a list of our members who placed:

Category 1: Standard American Beer
1st: Brian Bennett, Co-Brewer: Sam Babikian, Brian Nolan - 1C: Cream Ale
2nd: Curtis Guillen - 1B: American Lager
3rd: Curtis Guillen - 1A: American Light Lager

Category 5: Pale Bitter European Beer
3rd: Brent Rahn - 5C: German Exportbier

Category 9: Strong European Beer
1st: Brian Bennett, Co-Brewer: Sam Babikian, Brian Nolan - 9C: Baltic Porter - BOS
3rd: Greg Hinton - 9A: Doppelbock

Category 18: Pale American Ale
1st: Brad Warbiany - 18A: Blonde Ale

Category 20: American Porter and Stout
1st: Brad Warbiany - 20C: Imperial Stout
2nd: Scott Koehm - 20A: American Porter
3rd: Curtis Guillen, Co-Brewer: Eric Pineda - 20C: Imperial Stout

Category 22: Strong American Ale
3rd: Michael Bennett, Co-Brewer: Spencer Howmann - 22C: American Barleywine

Malt Presentation
Calvin was the special guest presenter for this meeting and did a great job showcasing a couple of different malts in the form of wort/grain tea and comparing a beer with the same malt. All malt was provided by Windsor Homebrew. Not all supplies are similar. Chocolate malt, for example, can resemble roasted barley. These are the notes Calvin wrote up for the malts and beers:

Munich malt

• Base malt, 10 – 30 °L
• Kilned lager style malt made from German 2-row spring barley. High enzyme content.
• Full body, amber color, smooth mouthfeel. Intense malt flavor compared to other base malts.
• Characteristics: light caramel, honey, bread, nutty, toffee
• Styles: Marzen, Festbier, Dunkles Bock, Vienna lager, Kellerbier
  • In low amounts, supplements malt character to beers
  • Add body instead of carapils

Brauerei Ayinger – Altbairsch Dunkle (“Old Bavarian Dark Beer”)

• Ayinger Brewery. 5.0% ABV, OG 1.051, 21 IBUs.
• Beer Connoisseur
  • https://beerconnoisseur.com/beer/altbairisch-dunkel
  • Malt bill: pilsner, munich, caramunich, chocolate, crystal
  • Hops: hersbrucker
  • Notes: figs, sewwt toffee scent. Fresh baked bread aroma. Full of nutty, toasty, & faintly
    caramel hints. Hint of milk chocolate.

• Munich Dunkle, 8A
  • Aroma: rich, elegant, deep malt sweetness (toasted bread crusts). Hints of chocolate, nuts
    caramel, toffee. Clean fermentation. Hops add spict, floral, herbal aroma.
  • Flavor: Toasted bread crusts, mild caramel, nutty. Malty-chocolate character. Not burnt or harsh.

Chocolate malt

• Specialty malt, 200 – 400 °L
• Heavily roasted barley
• Astringent, black/dark brown color.
• Characteristics: roasted coffee, bittersweet chocolate, cocoa
• Styles: porters, stouts (imperial, oatmeal, American, ect)
  • Can be used late for color (schwartzbier, black IPA, Czech dark lager)

Deschutes - Obsidian Stout

• Bend, Oregon, USA. 6.4% ABV. 55 IBUs
  • Brewer's Notes: Notes of espresso and dark chocolate with a roasty finish.
  • Malt: Pale, Crystal, Carapils, Munich, Black Barley, Roasted Barley, Wheat
  • Hops: Nugget, Bravo, Delta, Northern Brewer

• American Stout, 20 B.
  • Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very
    low hop aroma, often with a citrusy or resiny character. Medium to no esters.
  • Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness.

Beers Shared
Tim(Maltbarley) - Pilsner
Brent - German Exportbier
Jim - Tangerine Wheat
Scott - Black Butte Porter Clone
Brent - Session IPA
Distinguished Tim - Saison
Jim(MrAverageGuy) - Cider (Juice from Snowline and back-sweetened with xylitol)

[Megastout]

Once again, great reporting!

[ScottK]

Indeed!

[SamIam]

Great job as always Will. Thank you!