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February 2015 Club Shop Brew Session - Anchor Porter!

Falcons, sign up now for the next Club Shop Brew Session, Sunday, February 22, as club President Cullen Davis leads the crew in brewing an Anchor Porter inspired Porter, in homage to the club's trip up to Anchor Brewing to be crowned California Homebrew Club of the Year! 

Anchor Porter - Anchor Porter® became the first modern American porter style beer when it was introduced in 1972. With deep black color, a thick, creamy head, rich chocolate, toffee and coffee flavors, and full-bodied smoothness, Anchor Porter is the epitome of a handcrafted dark beer. A blend of specially roasted pale, caramel, chocolate, and black malts, along with our top-fermenting yeast, creates complexity without bitterness. Anchor Porter is hopped at a high rate with Northern Brewer hops and naturally carbonated. The result is dark in the glass, but surprisingly light on the palate. 5.6%ABV. 

Cullen is an experienced brewer, and has won gold in several competitions with his porters, so this is a great opportunity to learn. He will be providing starter for the entire crew's batches using White Labs CA Ale V, which is allegedly Anchor's ale strain.

Great Value, Educational and Fun!
Club Brew Sessions are very low cost 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, hang out and have fun with your fellow Falcons while sharing great brews and snacks.

Everyone Participates!
All Brew Crew members will be brewing on the Falcons' +40 gallon all-grain brew system located at the Home Beer Wine and Cheese Making Shop in Woodland Hills. Crew members will participate in all aspects of the brewing process from measuring and crushing the grain to clean up and fermentation. Each participant will pitch in for the cost of ingredients (usually $10-$15), and take 5 gallons of wort to ferment at home. 

Here's How to Sign Up!
Members must be an up-to-date, dues-paid Maltose Falcons member. Membership status will be verified prior before your spot is confirmed. Sign-ups online only - click "Sign up for April Club Shop Brew" below. Please email me your FULL NAME and CELL PHONE NUMBER at publicity@maltosefalcons.com so we can confirm your membership and contact you if necessary. No sign ups will be accepted via the yahoogroups or email to the crew leader or the publicity director.No exceptions.

Where and When!  
Sunday, Feb. 22, 8 am - approx. 5 pm
Home Beer Wine & Cheesemaking Shop
22836 Ventura Blvd., Woodland Hills. Map - https://goo.gl/maps/NJlht 

Here are some more rules! 
There are 7 spots on the Crew, although some brew sessions have several people teaming up to lead, taking up some of those spots. We are still setting aside a Falcon's Share to pour at fests in the coming year. Bring cash for ingredients and a carboy or a bucket for your wort. Sign-ups (and the waiting list) are first-come, first-served basis. We welcome new members, beginners, and members who have never been on a Club Brew Session. If you have been on a Club Shop Brew Session within the past 3 months, you are not eligible to be on this crew unless spots are left empty by brew day. Crew members must arrive on time, fully participate, and stay until all equipment has been cleaned and stowed and the clubhouse room has been cleared and the floor mopped - usually 4-5 pm. Brew Crew leaders MUST submit a brief write-up of the brew day, including recipe, any mishaps, challenges, successes, special techniques, with a couple of photos, to go in the club newsletter. As always, please post photos to the Falcons' Facebook group!

Of course anyone who is interested in observing the all-grain brewing process is welcome to come by the shop to hang out and chat with the Crew. Beer and snacks to share are always welcome, but not drunkenness or rowdiness. Respect the shop and the space!

For further questions, email Matt at publicity@maltosefalcons.org

Matt Myerhoff
Publicity Director, Maltose Falcons Board

Event Date: 
Sunday, February 22, 2015 - 08:00 to 17:00
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