July 2005

 

Editors Note: [Please submit any beer related information, jokes, comments, smart remarks, or articles to the newsletter editor at insubordin8n@gmail.com or call me at 688-8979. The ‘deadline’ is the 3rd Sunday of the month.]

 

July is here and hopefully the rain should be slowing, at least a bit. Time to get geared up for the summer beery weather. Coming up this month, sorry for the short notice, but it is in the calendar section of the website, is a club brew session at Kevin McGraw’s place, 2192 Hilyard St. Give Kevin a call if you’re interested in brewing, 485.3986.

 

Also, we are all biting at the bit to get to The Bier Stien. I’ve heard that any day now we should be getting word to invade.

 

The brew session at Robin’s went without a hitch, even with Matt there brewing. Robin, Matt, and Kevin showed up to dedicate the day to the brew gods. 20 gals were brewed up that day with almost as much consumed. Thanks to Robin and Karen for putting up with it all.

 

July 16th,

Chris Studach is hosting the lawnmower beer night. That can include most any of the lighter beer styles, both color and original gravity. It will be a pot-luck and the designated food style is summer white trash recipes. I'm sure everyone has a few of those. He wants to start around 5pm. His address is: 220 E. 37th Ave. or give a call 681.9764 for more info.

 

Just a reminder that beer judging for the Lane County Fair will be at 9 AM on Sunday Aug. 14.  If you'd like to judge and haven't been contacted yet, please let Denny know. 998.8580

This does come on the same Sunday as the club camp out. So those really dedicated give him a call.

 

Plus we have Hop Madness coming at as well. It will be the 27th day of August. Matt is the Grand Poobah of the fest this year, so don’t be shy about asking what you can do to lend a hand. Everything about the Madness can be found at www.hopmadness.com

  

 

 

As most of you know I have been maintaining a club yeast bank for all to use. Please feel free to call or email me if you are in need of a yeast slant. I culture them in slants and the process to step them up into pitchable amounts of yeast is very simple. I am more than willing to help with any questions you may have on the subject. Hm: 688-8979 email: insubordin8n@gmail.com

 

Here is a list of yeasts I have in the Bank:

BrewTek CL-50 California Pub Ale

WL004 Irish Ale

WLP510 Bastogue Ale

WLP013 London Ale

WLP565 Saison I

WLP036 Dusseldorf Alt

WLP007 Dry English Ale

WLP838 South German Lager

WLP Brettanomyces Bruxellensis

WLP029 Kolsch Ale

WY1762 Belgian Abbey II

WY2206 Bavarian Lager 

WY2042 Danish Lager

WY3787 Hi Gravity Trappist Ale

WY3068 Weihenstephan Wheat

Wy2112 California Lager

WY1728 Scottish Ale

Sierra Neveda Pale Ale (same as WL001, or WY1056)

Rogue's Pacman

La Chouffe's yeast

WY3822 Dutch Castle Yeast (Kasteel)

Orval yeast from the bottle

WL041 Pacific Ale

 

New Additions:

WY3944 Belgian White

Wy2001 Urquell Pils

Wy2002 Gambrinus Lager

Delerium Tremens, bottle cultured

 

 

 

What's on Tap:

 

Rob Hudson:

Down to the last dregs of my Summer Belgian Wheat and attempted Strong
Ale that's more like an IPA.  Raspberry wheat is waiting for hotter
days.  My maibock came around is tasting pretty good.  10 gallons of
Belgian Triple with Kasteel yeast in the fermenter.

 

Rod Surcamp:

2 biere de garde made 9 weeks ago at the french/ belgian brew day. 3 Orval inspired
beers made w/ orval yeast from bottle.  10 various abbey style ales, Crystal
ale from Big Sky Brewing and Lucky Labs pilsner.

 

Denny Conn:

On Tap
Rye IPA
Sierra Vienna (Sierra Nevada like pale ale made with Vienna as a base malt
and carared instead of crystal)
Old Stoner 8 Lite
Westmalle-ish tripel

 

Matt Jarvis:

Two Nitwit Wit

"Official" Recipe Rye IPA

Alt (single Infusion)

Belgian Rye Brown

 Ready to go at a moments notice:

 Imp Wit

Oatmeal Stout

 Coming up:

Imperial Oatmeal Porter

Floral Parade Wit

 

Robin Chitwood:

In the primary: Bohemian Pilsner, Baltic Porter

Lagering: Czech Dunkles, Bohemian Pilsner

Serving: IPA, Rye IPA, Maibock, Berliner Weiss, Vienna Lager, Bohemian Pilsner

 

Nate Sampson:

On Tap;

Pre Prohibition Cream Ale

Belgian Wit

Amber Ale

Rye Pale Ale

Fermenting:

Dry hopped Rye Pale Ale

Date Beer

Rye Imperial Whiskey Barrel Stout

Just bottled:

Kasteel style Tripple

 

This edition I’d like to add a review sent in by Chris S. Which I really like the idea of doing on a regular occasion. If you happen to stop in somewhere and like the beer, atmosphere, etc. Write a few lines and shoot them my way for the next edition of the newsletter. This is the type of stuff we all can use as a brew inspired club.

 

“Russ, Todd Kemp and I went to E. 19th last evening.  I for one was pretty impressed with the beers I had
there, made by our club mate Tom, in McMennimens, Roseburg.  I had the ESB (crisp, bright, but not overly
bitter, with a nice caramel background, and notes of ripe fruit - very well balanced, and nearly dead-on to
style), a taste of the Kolsch, which unfortunately blew just then (very light, delicate, a tad grassy, with light
honey overtones), and the Rye Pale Ale (not a RyePA, but a rye version of a pale ale - clean, lightly
minty, crisp, and great hop balance with a beautiful full gold color). Anyhoo, it had been awhile since I was there, and overall they were great!”

 

 

And Now a Word from President Robin Chitwood:

June 23, 2005

 

          The high season of beer consumption is fast approaching. As summer temperatures climb, even some of the most stubborn wine snobs I know will occasionally deign to sip a quenching brew in the shade. For many home brewers these early summer days are a last chance to build up stock before it gets too hot to ferment.

            In case you hadn’t noticed, there has been a shift in the quantity and kind of beer being consumed just about everywhere you go. Light beers are becoming more popular all over the world. In our own country it’s trendy to go to a bar and drink beer that costs seventy-five cents to a dollar each right out of the bottle. In fact, the light beers now make up half the volume of domestically produced beer consumed in the United States. But the good news is that the craft brewing industry is healthy and growing. Last year the industry in the U.S. produced 7,023,651 barrels of beer. That’s up 7% from the previous year. However, that doesn’t mean there was 7% more good beer than the year before. The term “craft brewery” has become pretty inclusive. It includes brewpubs, microbreweries and regional breweries. That leaves only “large” breweries like Anheuser-Busch. Pabst Blue Ribbon can still call itself a “craft brewery” because it produces less than 15 million barrels per year. Some former Oregon microbreweries like Full Sail and Deschutes have now become regional breweries. So even though the craft-brewing sector is gaining ground, it includes breweries which produce beers not unlike the large industrial breweries. Don’t be misled by popular trends or advertising gimmicks. Insist on quality.

            Probably the best way to get a broad sampling of craft brewery beers is to spend a day at a brew fest. And Oregon has some of the best. The Sasquatch Brew Fest in Eugene had an excellent selection of microbrewery and brewpub beers this year. That brew fest nearly doubled its sales over last year. The Oregon Brewers Festival in Portland boasts the largest gathering of independent craft brewers in the United States. They’re adding another day to the festival this year. So it starts on Thursday July 28th and runs through Sunday. There will be a charter bus running from Eugene to the Oregon Brewers Festival on Saturday the 30th, leaving that morning and returning in the evening. The fare is $30 and I understand that includes the $4.00 entry fee and beer on the bus. Flyers are available at Peabody’s Pub and Jakes Place.

            Our annual camp-out is coming up on August 12th-14th. It’s not too soon to be doing a little planning. If we get enough volunteers to handle a few simple tasks, no individual has to spend too much time in preparation. Some of the activities we will need help in organizing are the Saturday barbeque, a raffle, the coronation of the new Hop King and Queen and the “Untalent Show”. We also need to line up people to bring firewood, candle lamps or other lighting for the paths, games for adults and kids and setting up the wash-up areas outside restrooms and the cooking area. Please think about what you can do. I will contact former volunteers and others for help. It may require an informal meeting to work out details.

            We are looking for contributors for our newsletter. There is no specific format for this publication. If it’s fit to print and somewhat relevant to home brewing or beer in general the editor can use it. A funny story, brewing tips, beer news, brewing gear you want to buy or sell and technical information are good subjects for newsletter articles.

Cheers, RC

 

 

 

PLEASE PAY YOUR DUES !!

Haven't paid your dues this year?  Please send a check for $20 (per household) made out to "Cascade Brewers Society" to Lori Liudahl, c/o CBS, 1037 Berntzen Rd. Eugene, OR 97402.

Also, don’t forget that our club website is growing bigger every day! See what Denny has done with www.hbd.org/cascade

 

 


Club Information:  For over 20 years, Cascade Brewers Society is a sometimes formal, but mostly informal club devoted to the appreciation and art of creating fine alcoholic beverages (you know; beer, mead, cider, and wine). For more information regarding the Cascade Brewers Society, please contact Robin Chitwood at 342-2397.