Rob Compton won the 2021 Iron Brewer Competition with his coffee brown ale. With that he chose the next “special ingredient”!
I am excited to announce that the “special ingredient” for the 2022 Iron Brewer Competition will be “Wood Aged”!!
This can include any wood aged beers, cider, wine or mead. The wood aged character should be noticeable. So, put on your creative brewing caps and come up with some exciting wood aged, fermented beverages!
As in previous years, the next Iron Brewer competition will be held during the November meeting.
The next club meeting is almost here. It will be this Thursday 4/21/2022 from 6:30 to 8:30pm at Stone Arch Brewpub.
We will discuss Hazy IPA this month. How to get the haze in your hazy. Is it from the yeast? grain bill? hopping rate?
Bring your homebrewed hazy IPAs, or any other homebrews to share.
I was listening to a homebrewing podcast today and a website was mentioned that has lots of info about brewing low ABV beers. Many people are getting on the bandwagon of drinking less alcohol for various reasons. You may, or may not, be interested in this. However, in the spirit of homebrewing it is another way to enjoy the hobby.
Check out ultralowbrewing.com for more info.
If you happen to find other sources of info on brewing low ABV beers please share them to our email, email@example.com
Since we have concluded our annual meeting recently here are the current officers:
Brandon Kolbe – President
Cindy Kolbe – Vice-President
Ryan Schabo – Brewmaster
Zach Koepke – Treasurer
Eric Olesen – Secretary
Congratulations to all of the officers! May we have a productive brewing year!
If anyone has any club ideas, etc please email the club.
We will be having a “Brew with a Friend Day” at Susen Trail’s home on Saturday May 15, 2021 from 10am to 6pm.
Bring a friend that hasn’t brewed before and a dish to pass as well as your brewing gear to brew up a batch of beer. If you don’t have mobile brewing equipment then bring a friend anyway and help someone else brew while teaching your friend.
If you are interested please send an email to firstname.lastname@example.org for Susen’s address.
We look forward to getting together for this fun event!
Have you ever discovered a new malt and wondered what it tasted like? Many homebrewers like to crunch a few kernels of a new malt. Crunching the kernels can give you a general idea of the flavor of the malt but it won’t be quite the same as if it has been mashed.
This is where the hot steep method comes into play. It is like doing a short, tiny mash to get a better idea of the taste of the malt. Briess Malting demonstrates how to perform this simple process.
You can find a video here: https://www.youtube.com/watch?v=NJWRpihU84Y
You can find additional information here: http://blog.brewingwithbriess.com/malt-sensory-methods-you-can-perform-in-your-own-home-or-brewery/