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Reason.com: Craft Brewers Face Regulatory Challenges

From Baylen Linnekin at Reason.com:

Craft Brewers Face Regulatory Challenges
As the annual Craft Beer Conference converged this year in Washington, DC, changing regulations are both helping and hampering the growing industry.

This week I attended the annual Craft Brewers Conference. This year’s conference, held in Washington, DC, occupied much of the District's Convention Center, a massive space that reflects the continued growth of the craft beer movement in America.

Hats off to Homebrewers at Golden Road Feat. Deschutes

Golden Road is hosting Deschutes for a "Hats off to Homebrewers" event. From the website:

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April 2013 Newsletter

Volume: 
v. 39
Issue: 
i. 4
Newsletter Date: 
03/2013

Hey guys and gals, here is the April newsletter.

Hangar 24 Tap Takeover at Crazy Harry's

Crazy Harry's is hosting a Hangar 24 Tap Takeover on Wednesday March 27. We'll be pouring 7 Hangar 24 Taps:

Orange Wheat
Amarillo Pale Ale
Alt Beer
Double IPA
Nitrogen Chocolate Porter
Vinaceous - Made with Mouvedre Grapes and aged in Wine Barrels
Pugachev's Cobra - Imperial Stout brewed with Maple Syrup and aged in Whiskey Barrels. 15.8% ABV!

Come on out and Get Crazy!

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"Fake" Honey Leads to Federal Prosecution

http://www.justice.gov/usao/iln/pr/chicago/2013/pr0220_02.html

The US Attorneys office in Northern Illinois have charged two of America's largest honey providers and 5 individuals with illegally importing Chinese honey and selling it as honey from other sources.

The basis for the prosecution is on avoiding the tariff to prevent dumping of cheap Chinese honey. The tariff is based both on protection of domestic honey producers and the consumer, since Chinese honey has contained banned antibiotics and toxic metals.

This Ingenious Cap Transforms Your Growler Into A Mini Keg

If you’ve ever owned a growler, you know that its one downfall is that the beer immediately starts to degrade once you open it. So, if you’re a craft drinker who likes to get the most out of your brew (so, everyone), check out The TapIt Cap. This ingenious accessory easily transforms your growler into a mini keg by making sure it stays fresh and carbonated. Because there is nothing worse than flat beer, nothing.

Monthly Shop Brew Session

 

Our monthly Club Shop Brew is set for Sunday, March 17th ( yes, St. Patrick's day) at 8:00 a.m. Madam Ex-President Nancy Gold will take over leading the crew this month. She will probably bless us with another one of her fine IPAs.

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Falcon Noel Douze

The 2012 Falcon holiday beer, brewed at the Shop in October, with a crew of six Falcons each taking home 5 gallons of a fairly dark, slightly toasty chocolatey Belgian goodness. Pitched with the Chouff yeast, finsishing at just about 8% ABV.
Brew Date: 
10/21/2012
Brew Type: 

"An Evening with Mr. David Walker", Firestone Walker Brewing Co.

Come Join us for the release of Firestone Sucaba on Draught!!

Meet David Walker from Firestone Brewing

Taste Some Award winning beers on Draught!!

We will be featuring the follwing beers:

Firestone Wookey Jack

Firestone Sucaba

Firestone DBA Unfiltered

Firestone Double DBA

Firestone PIVO Pils

More...

 

Draughts Restaurant and Bar

398 N. Moorpark Rd.

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It's Firkin Wednesday at Crazy Harry's!

Crazy Harry's Bar will be tapping a cask of Hangar 24 Columbus IPA, dry hopped with Warrior hops and conditioned with Honey.  

20112 Saticoy St.,

Winnetka, CA

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March 2013 Newsletter

Volume: 
v. 39
Issue: 
i. 3
Newsletter Date: 
02/2013

Here is the March Newsletter. 

Ballast Point Tap Takeover at Crazy Harry's Bar!

Crazy Harry's is having a Ballast Point Tap Takeover Event on Wednesday, February 27th.  We'll be pouring six fantastic Ballast Point Beers including:

Yellowtail Pale Ale

Old Barmey Fruit Ale 

Fathom India Pale Lager

Big Eye IPA

Sculpin IPA

Sea Monster Imperial Stout

Please come join us!

 

Crazy Harry's Bar

20112 Saticoy St.,

Winnetka, CA  91306

At the corner of Winnetka and Saticoy

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Century Club Barleywine

This shop brew recipe used 99 lbs. of grains and somewhat more than a pound of hops, so with 100 lbs. of dry ingredients, and being a club brew, we called it the Century Club Barleywine. It uses some Victory malt and a little Special B to give it a luscious malty body and a touch of Kiln Coffee is thrown in to give an added dimension. The hops were chosen to deliver a substantial, yet smooth bitter finish and a complex American-hop accented aroma.
Brew Date: 
02/16/2013
Brewed By: 
Shop Brew Crew led by Cullen Davis
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UC San Diego Extension is Going to Offer a Brewing Class!

Just a heads up, it looks like UC San Diego Extension is going to offer a course in brewing.  I thought there may be some Falcons out there who are interested...

 

Visit extension.ucsd.edu/brewing

Call 858.534.9999

Questions? Email us at ahl@ucsd.edu 

 

Mexican Xmas

2nd Version of this Mexican hot chocolate (champurrado)inspired milk stout for xmas.
Brew Date: 
10/07/2012
Brewed By: 
The Izzy
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Steve's Bastard of a Chili

This is my Chili that took 3rd place at the chili-cookoff on Sunday.  I won't share the Bigfoot that I won, but I will share the recipe for the chili.  Enjoy!

The Spices:

4 Big Pinches Kosher Salt

1/2 Teaspoon Red Pepper Flakes

1 Teaspoon Oregano

1/2 Tablespoon Chili Powder

2 Teaspoons Smoked Paprika

3 Tablespoons Cumin

 

The Rest:

1 Onion Diced Chopped

1/2 Green Pepper Chopped

Hop Tea, the Proper Way

Stop trying to learn your hops by boiling them in water! A simple technique to better hop tea.

Everyone always want you to boil your hops in plain water in order to get a sense for what they taste and smell like, but there's a problem with that - you never experience your hops in just plain water. Malt imbues the wort with a number of different chemical processes that can affect the flavor and aroma contributions from a hop variety.

Here's my simple way of checking out what our hops are going to do. Now I make no bones about this - this won't quite be the same, but.. it's better than the old fashioned way of doing it.

Brewing Tech Categories: 

Board Rye Barrel Barleywine

A classic, big bad barleywine brewed by the the Falcons Board members in 25 gallon batches. The first two batches were brewed in the end of 2010 to fill a fresh Rye Whiskey Barrel from Heaven Hill Distillery. Our friend Pat Rue of the Bruery in Placentia was instrumental in helping us to obtain this great barrel. Since its initial filling, the barrel has had portions drawn off for the 2011 and 2012 AHA Conferences (San Diego and Seattle), the So Cal Homebrew Fest, and Falcon fests. It has been refilled (25 gallons at a time) three times since then (as of February 2013, with another 25 gallons fermenting.
Brew Date: 
11/10/2010
Brewed By: 
The Board
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Fresh Berries - Wholesale prices

My wholesale distributor, near Van Nuys Airport, has fresh berries in stock.

Raspberry $42.95 per case

BlueBerry $29.95 per case

Boysenberry $24.95 per case

Photo here:

https://plus.google.com/u/0/communities/101431009392326407412

If you want some, let me know and I can bring them to the meeting on Sunday.

Fermentation Automation

Some folks on the Yahoo list asked that I post some comments about my experience with creating a temperature controlled environment for fermenting a brew.

I have heard some great suggestions like put it in a closet and turn a little space heater up a little each day, and rotate a frozen milk bottle into the water bath each day for cooling, and these all sound good and not too time consuming, but I am more lazy than that.

I want to set a temperature profile, put my carboy in the tub, and come back in a week or two and keg it.

And so begins my journey...

February Shop Brew Session -- Sign up Now to Brew Barleywine with Mr. Publicity Director!

 

Our monthly Club Shop Brew is set for Sunday, February 17th at 8:00 a.m. I will take over leading the crew myself this month. We'll brew a barleywine to help us compete against the Santa Barbeerians in the Surfliner Challenge.

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Jersey Red Ryder IPA

Our January 2013 Shop Brew Recipe was for a Red Rye IPA. This beer is intended to have a nice full body, a deep red ruby color, good rye presence in the malt flavors with a nice floral hop aroma and flavor with medium bitterness. The brewing program I use is Beer Smith, which will try to do everything for the brewer except drink his beer. Running the recipe through Beer Smith, I got a target Original Gravity of 1.077, SRM of 17.9 and 66.6 IBUs. The grain bill for this beer named, “Red Ryder IPA”, consists of the following:
Brew Date: 
01/20/2013
Brewed By: 
Ed Kochanowski and the Jan 2013 Shop Brew Crew
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ScotchBrewman - AKA November Club Brew

Here is the November Shop brew scaled down to a 5-Gallon batch. It is a Strong Scotch Ale, which is also known as a "Wee-Heavy" and my favorite style of beer. The ingredients used in this brew are not traditionally Scottish, but they fit the flavor profile well. The hopping schedule utilize the Northern Brewer hop variety to bring an earthiness to the beer. There are smoked malts in this recipe even though it is often debated whether or not these flavors and aromas are part of a traditional Wee Heavy, but I like them so this is what you get!
Brew Date: 
11/18/2012
Brewed By: 
Maltose Falcons November Brew Crew
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Hey Falcons! Let's Start Brewing!

 

Hey Falcons!  Let’s start brewing...

I just wanted to give everybody a friendly reminder of the events coming up that we’d all love some kegs for!  For those of you who are new to the club, there are several events and activities through the year where we set up our our own line of taps and bars (through a small group of very generous volunteers who own these and set them up for us).  In order to make this happen, we need beers from you!

To give everybody a heads up, here are the next few events we’ll need kegs for so you can plan ahead:

February 2013 Newsletter

Volume: 
v. 39
Issue: 
i. 2
Newsletter Date: 
01/2013

Here is the February Newsletter.  Don't forget, our meeting this month is on the second Sunday of the month to let everyone enjoy the Super Bowl.

February is out monthly Chili Cook-off.  Use the link below to sign up. 

http://www.maltosefalcons.com/events/2013-02-10-february-club-meeting-chili-cook

January 2013 Maltose Falcons Shop Brew

On the day after our great 2013 Doug King Homebrew competition, we had the Falcon’s January Shop brew.  This month, the brew crew was led by the MF VP Ed Kochanowski, aka Jersey.    The duties of a brew crew leader are to supply a recipe,  help the crew members to enjoy their experience with all-grain brewing by guiding them  through the steps of  grain milling, doughing in, mashing,  sparging, boiling, hop adding, cooling, carboy filling, oxygenating,  yeast pitching,  and equipment cleaning.   Also the crew leader collects the costs for the ingredients and pays the shop.   The final task

2013 Mayfaire Homebrew Competition Results

2013 MAYFAIRE COMPETITION RESULTS

2013 Mayfaire organized by the Maltose Falcons

Best of Show Winner

Brian Holter and Kingsley Toby for their Belgian Style Quad Ale

First Runner-up

Tom and Peggy Kelly for their Vanilla Mead

Second Runner-up

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Eagle Rock Brewery 3rd Anniversary Party!!!

 

It’s happened. We made it to 3 years! ...an amazing 3 years (and thank you!)

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