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November Club Shop Brew - Breakaway Barleywine with Rick

Join Board Secretary Rick Morales as he leads the crew in brewing his Breakaway Barleywine on Sunday, November 18. Rick named this beer after Breakaway from Cancer - https://www.breakawayfromcancer.com and is dedicating this beer to his and our good friend and longtime Falcon Richard "Beanie" Webster, who has been struggling with cancer during the last year. Rick hopes to let his batch age until it can be tasted by Beanie when he's able to drink beer again.

One of the oldest styles of beer, the current form of barley wine originated in England during the 15th and 16th centuries. In the 18th century, it developed a short-lived popularity with English aristocracy, who were looking for an alternative to wine that had the same alcoholic strength. The first beer to be marketed as barley wine was Bass No. 1 Ale, around 1870.

The Anchor Brewing Company introduced the style to the United States in 1976 with its Old Foghorn Barleywine Style Ale. Old Foghorn was styled as barleywine (one word) out of fear that occurrence of the word wine on a beer label would displease regulators.[citation needed] In 1983, Sierra Nevada Brewing released Bigfoot Barleywine, becoming the second barley wine label in the United States.

American Barleywine, according to the Falcons' Style Guidelines, has moderate to intense fruity aroma, moderate to powerful hop aromas (typical American varieties) and a caramel aroma. Color may range from rich gold to very dark amber or brown, often with ruby highlights. Flavor is fruity, dark fruits, with deep, intense malt flavor. Hop bitterness may range from light to a firm, resiny dominance. Some oxidative flavors may be present, particularly after long aging, and warming alcohol should be present. The richest and strongest of English ales (with an American spin), with an intense, almost spirit-like presence. Normally aged significantly, often in wood barrels, commonly a winter or holiday beer. Ingredients: Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil.
Original gravity 1.080 - 1.120.

Sunday, November 18, 2018
8:00 AM - 4:00 PM
Home Beer Wine and Cheese Making Shop
Map - https://goo.gl/maps/2sf6aFKp1et

Everyone Participates, from Start to Finish
The brew session will use the Club's 40 gallon all grain system at the homebrew shop. There are 6 spots on this brew crew, including the crew leader(s), and the Falcon's Share, 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. We need one crew member to step forward to ferment the Falcon's Share at home!

Economical & Educational
Yeast will be provided for participants, but you may also choose to use your own yeast. 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, bucket or keg 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 the 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.

First-Come, First-Served Basis. Sign-Ups Online Only
No sign ups will be accepted via the Yahoogroups, comments on Facebook, or emails to the crew leader or the Publicity Director. Once the crew is filled, members can be on a waiting list. Email publicity@maltosefalcons.com to ask about getting the waiting list. Participants 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(s) 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 more information, please email me.
Brew at your own risk! If you sign up for this event, you agree to the terms of our liability waiver, and promise not to sue the club or the Home Beer Wine and Cheese Making Shop if you get hurt or killed.  

Event Date: 
Sunday, November 18, 2018 - 08:00 to 16:00
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