There will not be a Brew 101 class for the month of December. As most people are busy during the holiday season, we will start new classes in the New Year. Happy Holidays!
Do you love craft beer? Have you ever considered learning how to home brew beer, but did not know how to get started? Well do we have the class for you!
On the second Tuesday of every month, the Maltose Falcons host a Brew 101 class at the Home Beer Wine and Cheese Making Shop in Woodland Hills. For the month of November the date is the 8th at 7:00 p.m.
You will learn how to brew using the basic equipment and ingredient kits sold at the shop. The class is taught by experienced brewers from the Maltose Falcons. It will take about 3 hours of your time, and is only $5 for the class.
There is no meeting scheduled for the month of August. The event for the month is the Sunfest campout at Mt. Pinos. The next meeting will be held on Sunday September the 11th. This is postponed a week due to the Labor Day holiday.
All Surfliner competition Adambier entries will be due at the Home Beer Wine and Cheese Making shop no later then the July 10th club meeting. No entries will be allowed after that date. You must submit 4 bottles per entry, and please have them labeled accordingly as far as brewer, etc.
The Adambier judging for the top 3 entries for the club will be held at a later date since there are approximately 30 beers to judge. Steve Cook will be in charge of all aspects of the judging.
We will be judging the New Grain Recipe contest beers at the July 10th club meeting. Those of you who have created a recipe and have entered it at the shop, please bring at least 3 bottles, a growler, or a keg of that beer to the meeting. Please bring a copy of your recipe as well.
The recipe must contain at least two of the new grains now stocked at the shop.
The winner of the contest will have their recipe printed up and posted on the shop recipe board. The winner will also receive a keggle built by Kent Fletcher.
Looking forward to tasting these beers at the meeting!
We had a record breaking turnout for the January Brew 101 class on Tuesday! Twenty three enthusiastic newbies crowded around the brew kettle out in the back of the shop. We were turning away others who were calling up the shop asking if they could come to the class as there was just not enough room for them all.
Kent Fletcher was the instructor, and he was assisted by myself, and Mick Deering. It was cold, and there were some light sprinkles, but that did not deter these new brewers one bit.
Calling all hop heads! There is a new hop blend called Falconer's Flight, and it is in stock now at the Home Beer Wine and Cheese Making Shop. The name alone should be enough for the Falcons to make this a staple for the club. It comes in at 10.5% alpha acid, and has a co-humulone of 27%.
Falconer's Flight is a proprietary pellet blend comprised of many of the Northwest's most unique hop varieties and is perfect for any Northwest style IPA. The aroma descriptors include distinct tropical, citrus, floral, lemon, and grapefruit tones.
Tony's Darts Away on 1710 Magnolia Blvd. in Burbank opened yesterday. They have 32 beers on tap, about half are IPA's and imperial IPA's, and gourmet sausages and other food to eat. The prices are amazingly low, they serve true pints, the staff is friendly and knowledgeable, and the place was rocking last night. The owner Tony is a great guy who truly loves good beer, and he is a home brewer as well. Tony also loves the Falcons.
It was a gloomy and chilly morning yesterday, but the sun soon came out for the April club shop brew. It ended up becoming a beautiful day for brewing. My enthusiastic brew crew was raring to go. The team consisted of our President Steve Cook and his First Lady Irene, Ed Kochanowski, Tyler, Kris Schimdt, and myself. We had one no show, but Sean Fitzgerald from the shop was able to benefit from this brew day and get a portion of the wort.
Just a reminder to all that the next shop brew is Sunday November the 15th at 8:00am. It will be held at the Home Beer Wine and Cheese Making Shop in Woodland Hills. The style is American pale ale, and the brew crew leader will be our president, Steve Cook.
This is a reminder that the October shop brew is this Sunday at 8:00 a.m. The style for this month is "Falcon Noel" Christmas ale.
The brew crew is as follows:
Kent Fletcher (crew leader)
Jim Mc Gowan
All brew crew members please be at the shop promptly at 8:00 am. Bring a clean, sanitized fermenter and airlock for you portion of the beer.
Today will be the last day to drop off your entries for Stern Grove at the Shop. Please have them there by closing time, 7:00 p.m. I will be picking up all entries tomorrow and driving them up to San Fransisco to drop off.
So get those last minute entries in and make the Falcons proud! Remember, Anchor looks at Stern Grove entries for the home brew club of the year.
I spent another wonderful day brewing yesterday again with my brother Eric. We brewed up a batch of Belgian IPA. This recipe was modeled after the February club shop brew called Falcon - Belgique, which was led by Jim McGowan.
I was pleasantly surprised that my brother liked this style of beer, and suggested we brew it. It has a load of hops, which he is normally not too fond of, and was fermented with Wyeast 1214 yeast. Of course there was a good malt backbone to this beer too.
The date for the October shop brew has been changed to Sunday, October 25th. We still have one spot left for this crew. Please contact me at publicity [at] maltosefalcons [dot] com to sign up for this event. See the main blog for more details about qualifications to be on the crew.
Hey September brew crew members! Today is day 4 of fermentation. You should transfer your beer to secondary no later than today. I just transferred all 15 gallons today as primary fermentation had stopped completely.
So far so good. The beer tastes great, and there is a distinct difference in taste between the White Labs WLP-002 English ale yeast and the Nottingham yeast. There will be 5 gallons of each batch at the Falcons 35th anniversary party in October, so be there to taste them.
Wednesday morning, the 16th of September, was a very comfortable temperature for a brew day. My younger brother Eric, loves my Heather Wheat Ale so much, (and he drank so much of it!) that he paid for a new batch to be brewed. Eric has always been just the average guy beer drinker too. But he has been developing his beer chops quite a bit with my home brew.
Eric also wanted to help brew the batch as well. Boy was he in for a surprise! He did not have a clue as to what would be involved with the brewing process. I also thought, free labor for all of the clean up.