May 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.]
Wow, that month flew by. Seems I just did one of these
things.
This year’s pub crawl to Seattle was a big success. See
Robin’s blurb below. I have many
incriminating pictures to post. As soon as I can get them online I will send an
email to all.
It's time again for the Heart of the Valley Homebrew
competition and festival. Here's the info I have on that:
The
Heart of the Valley Homebrewers are proud to announce the 23rd Annual Oregon
Homebrew and Microbrew Festival. For complete information visit www.hotv.org The May 21st
festival is a homebrew
competition and commercial beer garden with
25+ beers on tap and 4 live bands. The Microbrew festival is a fundraiser
for the Linn-Benton Food Share http://www.csc.gen.or.us/foodshare.htm
The homebrewing festival is an AHA/BJCP
sanctioned event and a pre-qualifying event for the Master Championship of
Amateur Brewers (MCAB) http://hbd.org/mcab/index.html Best of show is a dual tap
Cornelius kegerator complete with CO 2 and
regulator. Ribbons will be awarded to 1st, 2nd and 3rd place winners in
28 categories. We are also pleased to announce that the 28 categories are
sponsored by businesses in the brewing industry. 1st place (varies), 2nd
place winners are sponsored by White Labs Yeast, www.whitelabs.com and 3rd place winners are sponsored by Corvallis Brewing Supply
www.brewbeer.cc Deadline for entries is May 7 and the cost is $6.00 per entry.
There are on-line and PDF entry forms for
judge registration, beer registration, bottle id's, directions to event and
more at our club website www.hotv.org
Coming in June: Sasquatch Beer Fest Saturday, June
4, 2005
http://www.sasquatchbrewfest.org/
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)
Eugene City Brewery's Saison Blend (Ardennes
and Fantome)
Rogue's Pacman
La Chouffe's yeast
New Additions:
WY3822 Dutch Castle Yeast
Orval yeast from the bottle
WL041 Pacific Ale
What's
on Tap:
From our brewers:
Robin Chitwood;
Dopplebock
Maibock
Vienna Lager
Bohemian Pils
Saison
Berlinerweiss
In the primary:
Double IPA featuring Simcoe hops
Nate Sampson;
On tap:
DoppleBock
Sloppy Seconds IPA
Infuse mashed Dortmund Export
Anchor Liberty clone
In bottle:
Rye Barley Wine,
XXXmas WaHoozle (spiced xmas Belgian),
Rye Imperial Whiskey Barrel Stout,
Lagering:
Bavarian/Dutch Pilsner
Fermenting:
Kasteel Blonde clone
Rye Whiskey Barrel Imperial Stout
Les
Johnson:
Still have
Pale Ale and N.W. IPA
Scott Ellison:
I brewed an IPA three weeks ago and
brewed a porter two weeks ago. Five gallons of the Porter was turned into
a bourbon barrel porter by adding bourbon soaked oak chips to the secondary.
Russ Kas:
Recently brewed a Strong Begian
Brown and a Golden Ale.
On tap Marzen Madness,
Dopple Fest,
Double Vision Imp IPA,
Spiced Belgian Gold,
Baltic Porter,
Dopplebock,
Smoked Porter,
Dortmund Export,
and Celebration Clone.
Rod Surcamp:
I still
have no fewer than 8 Belgians on tap - ranging from saison to abbey
to my blended version of Chimay blue. I have 3 other bottled versions, as
well as 3 slightly different beers fermented with Orval yeast cultured from
a couple bottles of Orval.I also have breakfast porter from last years Glenn
fest a Kolsch a homegrown hop pilsner and beir de garde brewed with lager
yeast still in primary.
And Now a Word from President Robin Chitwood:
May 1, 2005
A small but dedicated group of home
brewers turned out to brew in Rod Surcamp’s garage on April 9th. Not
prepared to brew that day, I contented myself by sampling Rod’s beers and
witnessing the creation of new beer. I saw a man (Les) put seventeen ounces of
whole hops on a ten-gallon batch of beer. I saw another guy ( I won’t say who)
desperately sucking on the end of his siphon hose to get the wort out of his
plugged-up kettle. And we got to see Rod’s new beer fridge – a gleaming
stainless steel edifice so complex that he hasn’t figured out how to change the
temperature setting yet. Thanks Rod and Aashild for your generous hospitality.
It was not
long after lift off that the music was blaring and the glasses clinking on the
way to Seattle. Our cargo of bottled beer holding up well on the way, we
decided nonetheless to stop in Centralia for a quick one at Dick’s and a
brewery tour there. Our first stop in Seattle was at Elliot Bay Brewery for
beers and a chat with brewer Doug Hindman. Elliot bay recently switched to 100%
organic barley and offers a wide selection of American, Belgian and
German-style ales brewed on premises. Alembic Pale Ale is their award winning
bestseller. Over the two days we visited fifteen different brewpubs and other
drinking establishments. My favorite pick for the weekend was
Elysian-Tangletown. We got a great brewery tour from brewer/owner Dick
Cantwell. We sampled his wit bier flavored with a Japanese citrus fruit called
yuzu, a delicate floral orange-like fruit also used to make perfumes. We had
absolutely great beers all weekend. Other high points of the trip were Maritime
Pacific and The Beverage Place. We re-stocked our beer supply for the journey
home from the huge selection of bottled beers at the bottle works. A stop in Portland
at Amnesia for lunch and beers finished off the trip. It was an excellent
weekend and we now have some new stories to tell on each other. Many thanks to
Russ for putting together another outstanding pub-crawl.
Don’t miss
the Heart of the Valley 23rd Annual Homebrew and Microbrew Festival
in Corvallis coming up on May 21st. I think this is the best
homebrew festival in Oregon. There will be live music, a raffle and a great
selection of Micros on tap. The deadline for homebrew entries is May 7th.
The award for best of show this year is a dual tap kegerator with all the
goodies. But if you win you have to take it home that day or pay shipping.
The
Sasquatch Brewfest Committee is still seeking volunteers to teardown and clean
up after the event. The brewfest is June 4th. The teardown will
start around 9:30-10:00pm. This is one of the annual events that holds together
the brewing culture in Eugene. Please give me a call or send an e-mail so I can
let them know who from our club can help.
The June
meeting will be a club brew at my place, 2656 Potter on Saturday the 18th. The
subject will be European Amber Lager and Baltic Porter. We’ll mash in around
9am. Please let me know ahead of time if you plan to brew. I have limited space
for brewing but there’s plenty of room to stand around and sample beers.
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.