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February 2016 Club Shop Brew Session - Hoppy American Amber!

Falcons, sign up now for the February Club Shop Brew Session Sunday, Feb. 21 as Bernard Lebel leads the crew in brewing a hoppy American amber ale. Knowing Bernard, this brew day will involve sampling some extremely high gravity beers and smoking cigars. Kudos to Bernard for stepping up, it's his first time leading a Shop Brew! 

American-Style Amber Ales are a very broad category, and often have a mild to strong hop aroma from dryhopping or late kettle additions of American hops, with some malty caramel balancing bitterness. Ester and diacetyl levels vary. Appearance is light copper to light brown. Medium body and carbonation. American Ambers differ from American-Style Pale Ales mostly with a darker color and more malty caramel flavor.  

Sunday, Feb. 21
8:00 am
Home Beer Wine and Cheese Making Shop
22836 Ventura Blvd., Woodland Hills

Everyone participates, from start to end of clean-up
The brew session will use the Falcons' 40-gallon all-grain brew system at the shop. There are 6 spots on the brew crew, including the crew leader, and we need one crew member to step forward to ferment the Falcon's Share at home which will be poured at club events. All Brew Crew members will participate in all aspects of the brewing process from measuring and crushing the grain to clean up and fermentation. Yeast will be provided, unless otherwise announced.

Economical & educational
You may choose to use any other yeast you wish, or change up other things such as dry hopping, adding fruit, etc. once you have the wort at home...the Falcons love experimentation! Each participant will pitch in for the cost of ingredients (usually $10-$15 cash), and take 5 gallons of wort to ferment at home. So it's very economical and a great opportunity to get some hands-on brewing experience on a larger, more sophisticated brewing system than most homebrewers have access to, learn new recipes, and, of course, a chance to hang out with your fellow Falcons and share brews and snacks. Bring a carboy or a bucket for your wort, or buy one in the shop. 
 
You must be a dues-paid Maltose Falcons member
Your membership status will be verified prior to your spot being confirmed on the brew crew. You must sign up here by clicking the "Sign up for March Club Shop Brew" link below. Please email me your FULL NAME and CELL PHONE NUMBER at publicity@maltosefalcons.com so that your membership can be confirmed and you can be reached if there are any problems with your membership or with the brew day itself. No exceptions.
 
One Club Shop Brew Session every three months 
No experience is necessary. We welcome new members, or members who have never been on a Brew Crew, to sign up for this event. If you have been on a Brew Crew within the past 3 months, you can still be on the waiting list if slots are left empty by brew day. Signups are at the end of this event posting. No sign ups will be accepted via the yahoogroups or email to the crew leader or the Publicity Director. 
 
First-come, first-served basis. Sign up online only 
Once the crew is filled, members can be on a waiting list. Email publicity@maltosefalcons.com to inquire. You are expected to arrive on time and stay until all equipment is cleaned and stowed and the work area and clubhouse are cleaned up. That is often after 4:00 PM. The Leader of the Brew Crew is responsible overall for making sure that the equipment is properly handled and cleaned up, although the whole process is participatory and everything is up for discussion and debate. The Brew Crew Leader MUST provide a write-up and a few photos for the newsletter, and have all participants sign a liability waiver and submit them to the Board.  

All are welcome to hang out & observe! 
Anyone, non-members included, is welcome to observe and learn the all-grain brewing process, hang out and chat with the Crew. Beer and snacks to share are always welcome.
For questions, please email me. Thanks
 
Kampai! 
Matt Myerhoff
Publicity Director, Maltose Falcons
Publicity@maltosefalcons.com

Event Date: 
Sunday, February 21, 2016 - 08:00 to 17:00
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