Come one! Come all to the second Maltose Falcons meeting of 2014! Starting at noon, we'll be up to our usual tricks with a special Grand Hydro presentation and then off into business and lots of homebrew. This month we have two special features:
Come one! Come all to the first Maltose Falcons meeting of 2014! Starting at noon, we'll be up to our usual tricks with a special Grand Hydro presentation and then off into business, lunch ($5-6) and lots of homebrew.
If you want to get close feedback on your beer, bring a bottle or two for the Troubleshooter's Corner. If you want to share with the club in general - bring a six pack, growler or keg!
As always, we get started at noon and everyone is welcome to join us!
The Great American Beer Festival is the premier U.S. beer festival and competition.
Each year, GABF represents the largest collection of U.S. beer ever served, in a public tasting event plus a private competition. GABF brings together the brewers and diverse beers that make the U.S. the world’s greatest brewing nation.
GABF was founded in 1982, and has been growing and evolving along with the American craft brewing industry ever since.
I have two digital temp controllers that I use for controlling the fermentation temperature in my chest freezers. Well, chest freezER, as one is current broken and waiting to be replaced. So, with an unused controller on my hands, I was excited to see an interesting post on Reddit discussing using a controller for sous vide cooking.
Cacao Nibs add a wonderful rich earthy roasted chocolate character to a beer, but getting the dose and timing right is a bit of a trick! Here's Drew's method of making a simple tincture with nibs and vodka. It's fast, cheap and fool proof!
I'm a big fan of tinctures for doctoring just about any beer and making new fantastic flavors. Chocolate is a favorite of brewers, but the problem is always how to get it in the beer without all the fat and other bits. Some folks like adding cocoa powder to the boil kettle, others like adding German Baker's Chocolate to various parts of the process. Others still like using chocolate flavored coffee syrups. I've tried them all and can't say I find them to right for me or easy to use consistently. (ok, except the syrups).
A bit of a throwback recipe, bumping up the gravity to the high end of the porter category and adding a healthy amount of brown malt to give it a full, complex, roasty character with some traditional English hops for an herbal, perfumed aroma with fruity notes. This was brewed on the shop system in September '13.
The December Club Shop Brew on Sunday, Dec 29, will bring back a recipe that has become a club legend - Old Smokey Barleywine. Join brew crew leader Richard Webster to brew this famously delicious barleywine using Falcon Tom Wolf's original recipe, which has won too many awards to name here. This is a big, rich, deep, complex beer that needs love and a long fermentation time, so we must brew it now to have it ready to pour at the Maltose Falcons 40th Anniversary Banquet.
After a long and healthy Holiday ale tasting - we moved onto a quick swing around the block and performed lunch time examinations on the beer. Once again, nothing horrible.. just a few things dodgy and quickly corrected - (As always - brewers are anonymous unless they wish to share their name with everyone)
I just wanted to send a note out to thank you again for ALL the wonderful gifts you brought to the meeting yesterday for our 5th Annual Toy Drive. I was overwhelmed by your generosity in bringing so much for the kids.
The Fire Department was amazed to see how heavy the bags were that we dropped off and they wanted me to thank you from them as well.
Have a very Happy Holiday and only the Best for the New Year.
Shop Brew, in preparation for the 40th Anniversary Party that's just less than a year away. This brew maxed out the new 55 gal mash tun and we still had to add extract to get the BIG Old Ale we wanted.
Steve Cook (crew leader), Kale Bittner, Alex Samovitz, Russell Rieder, Steve Rosolio, Chris Moon, Matt Myerhoff, Dennis Canevari
Yesterday we conducted a BJCP tasting exam. 12 judges took the exam, and I really expect all to rise in rank. I'll go into the details more in a later newsletter article, but here is a picture of the exam. The proctors in the foreground are National Judge Norman Jufer, Grand Master II Judge Jim Wilson, and Grand Master V Judge Kevin Pratt.
Hi all. Sorry for the shoddy job on the original November Newsletter. Obviously, I still have a few things to learn. I will probably be sending out a poll in January once I've got a couple more issues under my belt to see what you like and what you don't.
Our holiday lunch is less than 3 weeks away!(boy this year went by fast!) For those who would like to bring a dish to pass for our upcoming December Membership Meeting on Sunday the 8th, Pete and I would like to share some ideas (simply as inspiration) for the yummy spread. Since we don’t really need 10 potato salads or half dozen green bean casseroles (or do we?), please email me with the dish you would like to share with the Falcons during our festive holiday lunch.
Join us on Saturday, November 23, 2013 for the El Segundo Brewing Tap Takeover
Starting @ 11:00 AM
Blue House Citra Pale
White Dog IPA
Blue House IPA
2 Five Left
Smoky Hollow Scotch Ale
Vanilla Hyperion's Stout
Casa Azul (amber Mexican lager)
Hop Tanker DIPA
Standard Crude American Imperial Stout
Limited Supplies - come early to not miss out on all the great beer.
This is an event not to be missed by any beer lover!
398 N. Moorpark Rd.
Thousand Oaks, CA 91360
(In the Best Buy Plaza, next to Total Wine)
This week Deschutes is having a "Hats off to Homebrewers" night at Congregation Alehouse in Pasadena. The event is Wednesday 11/13 starting at 7pm. They're going to be giving away hop samples and Deschutes clone recipes. One of their reps will be there too to host the evening.
If you haven't been to one of their home brewer nights, they're a lot of fun! Last time I was hooked up with a whole bunch of recipes, and some free Cascade hops!
November Club Shop Brew - English Old Ale!
Our monthly Club Shop Brew is set for Sunday, Nov. 24 at 8:00 a.m.
Esteemed Board Member and brewer-without-a-place-to-brew Steve Cook stepped forward to lead the November 2013 Club Shop Brew Session and make an English Old Ale. Apologies for getting this date set with such short notice!
December 14th the Maltose Falcons will be returning to the Home of the Stuffed Sandwich (http://www.stuffedsandwich.com/) in San Gabriel. For those unfamiliar with our previous events this is your chance to try dozens of hard to find seasonal and vintage beers--members who have attended dead palate society should know what to expect. There's only enough room in the shop for 30 falcons, so buy your ticket ($40) before they are gone! The event starts at noon.
This month's troubleshooter's corner included seven beers for the tasting by Drew and Bruce Brode. This is the first time when many of the brewers were asking "what's wrong with this beer" and our only answer was "nothing really".
Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)