The meeting was held at Dan’s Beaver Run Brewery. He explained his “step mash method” of brewing, the importance of temperature and timing to insure proper fermentation and flavor. Kevin, Rich and Dan also explained that stouts, porters and some IPA require slow pouring to
minimize heads and the more rings left by the heads mean a better flavor.
minimize heads and the more rings left by the heads mean a better flavor.
Kevin demonstrated the “Fast Track” bottle racks that results in cleaner bottles and requires less space for drying bottles.
Chris reminded all present that volunteers were needed for the LDI Halloween Party to be held at the Art Warehouse, where the group will be in charge of the craft beer tasting. The brews will be from the “Blue Mountain” and the “Devil’s Backbone” breweries.
Oktoberfest Food served: Brat’s and Kraut, homemade goat cheese and crackers, sweet potato pie from home grown sweet potatoes.
Brews presented were:
Jim-Belgian Ale Summer Saison- This brew, which can be light or dark and uses Northern Brewer honey extract, is truly a taste of summer-light, mellow, pleasant tasting. Great for a late summer picnic of summer fruits, creamy potato salad and hotdogs.
Dan-Czech Pilsner-The white wine of beer, this brew is mild, smooth in flavor with a slightly sour taste. It would pair nicely with an autumn dinner of sweet-glazed chicken that included roasted sweet potatoes and mild flavored vegetables.
Charlie- Munich style Lager- This brew has a caramel and malt taste that is crisp and slightly creamy. It would pair well with warm apple desserts.
Chris-Kriek Lambic- This “Champagne of Beer” which uses wild yeasts, comes from the Seine River valley in Brussels. It has a sweet then sour fruity cherry taste. It would serve well with dinners of roasted pork and roasted vegetables, as well as, creamy, soft cheese appetizers.
Tim- Octoberfest – This brew, which uses dark malt and lager style yeast is a fall, “comfy by the fire” beer. It’s mellow with a comfortable smooth after taste. Serve with warm, cream style fall vegetable soups or baked macaroni and cheese.
Dan- Flat Tail IPA #25 - This brew has a mellow creamy taste with a slight bite to the aftertaste, a great brew with bratwurst, scalloped potatoes and steamed greens.
Alex and Pablo(living in Spain)- Spanish IPA Domus- This brew has a surprising combination piney, citrus and spicy coriander taste. It would complement paella and vegetable beef soup.
Spanish IPA Sibellia- This brew has a simple, creamy, pleasant taste. Pair this with sweet autumn pies.
Kevin-Aged Rye Porter – This porter, which was featured at the last meeting in June has been aged in the bottle, similar to wine. The flavor has improved and mellowed; still a great sipping beer.
Rich-Irish Stout- This brew definitely needs to be poured slowly, as long as 19 minutes is one suggestion. It has a rich creamy taste with a light sweet aftertaste that becomes slightly acidic. It would pair well with wild wood fowl dinners that include a variety of sweet winter squashes or pumpkins, cranberries and corn, the foods served at the first Thanksgiving dinner.
Dan-Imperial Stout- aged in Maker’s Mark whiskey barrel- This brew has a sweet, silky smooth taste of mocha that continues into the aftertaste. Chocoholics can pair this with chocolate mousse or chocolate covered baked pears for dessert.
Imperial Stout-as above, not on oak- This brew has less of a mocha taste, more of a malt taste and is not as sweet as the one above. It can be paired with chocolate desserts, bake fall fruit desserts and fall desserts in general.
Kevin-Imperial Stout- This brew begins with a slight bite, then the taste becomes creamy. It too can be served with roasted wild wood fowl with baked potatoes and seasoned green beans.
Sincerely,
Sharron Burgess
Recording Secretary and food pairing expert.
