February 1st Meeting and Craft Beer Tasting

Blue Ridge Brewer’s 

Association

Summation for

February 1^st,2013

This month’s meeting was held at Kevin and Elisa Crisler’s home in Luray and was different from previous meetings. A one hour business session followed the tastings. Future meetings will continue to have business sessions prior to regular group brew tastings.

Discussed was the following;

 Joining the American Home Brewers Association as individuals or as a group

Obtaining the Beer Judge Certification Program- Final test is in Lynchburg, Va. On May31st and volunteer to judge various contests

Pursue grants for educational purposes

What was decided, by a unanimous vote, was to create a formal structure for the group and decide what direction the group would then follow.

Various suggestions for directions were;

Community Education about brewing by selling home brew kits, beer brewing demonstrations at local events, joining Page County Locally Grown, working with local beer brewing hobbyists by offering classes, growing and selling barley and hops, creating specialties of each grain, entering competitions and eventually start a local brewery (brew coop).

Research that is needed;

What are the State and local regulations concerning alcoholic beverages in various scenarios.

Start developing a more formal group structure and group approved direction.  Establish By Laws.

Presented Brews;

Chris- Timberville  Cider Makers Barrel

  Wild fermentation is used to create this locally made cider that had a fruity, dry taste. Light in color, this brew has a tart taste similar to Granny Smith apples. It would pair well with a Prima Vera pasta, sharp cheese and mustard glazed ham.

Kevin-Schafley White Belgian IPA

 This smooth, creamy brew uses a combination of Australian hops. It has a medium ,clear amber color and would pair well with favorite comfy dishes such as, vegetable soups and various baked apple or pear desserts.

Dan- Pilsner

 Aged for 7 months, the brew was made with a lager yeast that gave it an earthy taste. This is a mushroom and garlic based pizza beer. Serving it cold will improve the flavor.

Josh-Wheat IPA

 This bright colored brew has a combination of white wheat, bitter hops, toasted malt and flaked wheat and was filtered with rice hulls. The complex taste, creamy with a slightly dry after taste is similar to wine as it has a slight plume note. Pair this brew with simple pork or veal dishes that include plums.

Dan- Flat Tail IPA

 This clear colored brew has a pleasant, malty, tropical fruit taste due to the Maris Otter, Cascades and Citra blending. The bittering agent is Columbus hops. Pair this with baked brie and apricot chutney and a rail mix of nuts and apricots. It’s a snack brew.

Josh- Dubbel Belgian Style

 This brew has a German pilsner malt, some hops as a bittering agent and Belgian Candy Syrup to increase gravity. The result is a slight raisin taste. It will pair well with Boston styled Baked beans and Beef Stroganoff.

Tim-Smoked Porter

 This porter uses Brewer’s Best Grained Smoke that gives it a medium, smoky taste. It has a clear color and slightly hoppy taste. Pair with any recipe using cranberries and/or oranges. This will decrease the smoky taste, while increasing the cranberry/orange taste.

Kevin- Vanilla Porter

 This clear colored porter has Myer’s Rum added to the brew, resulting in a mild, bright tartness for a porter. This will pair well with baked ham minus the usual, pineapple/cherry topping. Use apples instead and add sweet potatoes and/or winter squash to the meal.

Kevin- White House honey Porter

 A local honey (Paw Paws) is used in this porter. It gives the brew a slightly, green fennel taste. Just sip this brew and enjoy.

Tim-Oyster Stout

This brew from Licking Hole Brewery has a slight bite as well as a sea water taste and a slight, sea food after taste. It’s an “okay” brew.  Had to be tried and gets high point on the originality style scale.

Dan-Whiskey Barrel Imperial Stout

Introduced at a previous meeting, this brew has been aged. The result is an enhanced version that is still excellent.

Kevin-Traditional Honey Mead

This mead that has been aged for 3 years is smooth and light, with an apple, clover, wildflower taste. A Missouri honey is used as the base. Although the presenting taste is dry, the after taste changes to a slightly sweet taste. Pair this with cream pasta dishes.

Combination of brews-

A new experiment that Dan and Josh presented, using Casteroides and whiskey barrel IPA. It has a smooth, chocolate and caramel creamy, beginning taste that lingers with a slight whiskey taste. This is a chocolate lover’s combination.

The group also visited Kevin’s hop garden, discussed growing hops, then toured Kevin’s cellar brewing room.

Additional combination will continue at future meetings.

Sharron Burgess,

Recording secretary



New Concept that's Catching on - Simpler Brewing with 1 Gallon Batches

http://www.thekitchn.com/5-reasons-why-i-became-a-1gallon-brewer-beer-sessions-189903

After struggling this COLD winter with setting up and moving 10 gallon kettles and burners outside when the weather is perfect and then back in-doors, and 5 gallon carboys (oy, my achin back!).  I stumbled across the above link and the light bulb definitely went off! So, I wanted to pass on the new trend of 1 gallon batch brewing to anyone who wants to create smaller batches, more variety, allow for more creativity & experimentation.  Of course, I purchased the book "True Brews" and it has recipes for everything, from many styles of home brew beer to, Mead, fruit Kombucha, fermented cider, sodas....you name it.  The creativity floodgates have opened!  My back is saved!

Chinook Barlely Wine with homegrown centennial hops

Also, for anyone just starting out, it's easier to start small and build from there, and you can immediately start with all grain brewing because it's MUCH simpler in smaller batches (no big kettles, can cook on your stove (no massive propane burners needed).  So far, this method suits me to a "tea" (kombucha tea, that is).

There are also some fun 1 gallon recipes on the internet:

http://brewmasterstore.com/recipes.aspx?category=onegallon

LDI Halloween Fundraiser and VA Craft Beer Tasting Event Hosted by BRBA - October 25th 2013

5 Styles of Virginia Craft Beers were available for tasting from Blue Mountain Brewery, Devil's Backbone Brewery with a Port City Porter thrown in the mix to complete the evening of music, craft beer, and costume.

2013 OKTOBERFEST MEETING AND CRAFT BEER TASTING

Summary October 13^th 2013

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.

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.

Brewer at Work - Imperial Stout Aged in Whiskey Barrel

Dan's experiment of transferring Imperial Stout into Used Whiskey Barrel for Aging  approx 2 weeks (or more).

June 2013 - BRBA Meeting and Craft Beer Tasting

  

NOTES By Sharron, BRBA’s beer pairings and general foodie expert

Summation-Meeting- June 22, 2013

The meeting was held at Chris Freeland’s home.  She presented an update on the barley project. The 2 row bearded barley, which was planted on ¾ of an acre has been harvested. Chris also explained the differences between 6 row barley, which can be used for malting, as well as animal feed and the 2 row bearded.  Dan brought in a sample of the beared 2 row barley.  2 row malting barley has the correct protein value and enzyme count, resulting in a better taste.  It’s been widely debated which type of malting barley (2-row vs 6-row) is the best to use.

 Next project is malting the barley (germinating, drying and kilning/roasting).   Both Chris and Dan explained various drying and malting techniques that can be used for the barley.  They will be contacting potential facilities to see if they will malt the grain for the group, or purchase it for their own use.  There are potential future malting facilities/distilleries in development around the area.  One in Charlottesville at Woodridge Farm, one on Luray (distillery), and one farm in Elkton that is exploring malting. 

Brews presented

Tim:  Hefeweizen - This has a fruity aroma with a creamy banana taste (from the yeast). Lemon or orange slices  may be added to the brew.  This would taste good with tropical fruit salads, oatmeal cookies and Cuban foods.  

Kevin:  Irish Draft Ale- A yeast from a rye porter was used in the brewing. It has a citric fruity taste and would add taste nicely to orange flavored desserts, roasted duck and chicken dishes that include summer vegetables.

Chris:   Belgian Abbey Ale-This pilsner taste like “summer”. It is brewed with some home toasted and roasted malt specialty grains add sweetness and flavor, noticeable in the aftertaste. Serve this with creamy summer salads.

Josh:  Belgian Rye Singel-This brew is 80% and 20% rye that is filtered with rice hulls. It has a slight fruity and lightly spiced taste. It’s a perfect combo for grilled salmon, game fish and chicken.

Charlie:  Kirkland IPA-This is a nice tasting commercial brew.

Chris:  Belgian Brewed, Raspberry Lambic- Lambics are considered the “champagne of beer”. Barley, unmalted wheat and natural yeasts are used in the brewing. This is definitely a dessert brew. It would go well with cheesecakes, chocolate cakes and various custards.

Bill:   Greenport Harbor Citrus IPA- This IPA comes from a small, successful handcraft brewery in Long Island, NY. Check their website-great story. It has a nice clear color and green citrus taste-perfect with mild tasting fish dishes and lightly-salty foods.

Josh:   American IPA- This IPA uses a mixture of hops-Summit, a bitter Australian hop and Galaxy in the brewing. It has a green, earthy taste and would enhance the taste of a variety of mushroom dishes, both wild and cultivated.

James:  Port City Monument IPA-This is an award winning brew with an interesting, somewhat intense hoppy taste.  It also has a slight fruity and sweet taste. Great brew for just drinking by itself, but would pair nicely with tart foods.

Rich:  Scottish Ale Fancy Cat-This ale has a mellow, smoky, slight maple taste-a great companion for grilled hamburgers and beef of any kind. It could also be used in a marinade for the beef before grilling.

Dan:  Belgian Triple- The extra hops in this brew give it a great malt taste that is also slightly sweet.

This would pair nicely with cream pies, especially strawberry pie.

Bill:  Greenport Harbor Black Duck Porter-Another winner from this hand-craft brewery. This brew has a smoky quality that would pair well with beef stew and could also be used in making the stew.

Kevin:  Pete’s Smoke Porter- This porter has a bright smoky flavor. This porter would pair with buttered noodle and grain dishes that contain beef.

                Rye Whisky Porter-This brew is the perfect fireside, conversation sipping porter. It has a smooth taste with a creamy, lightly sweet aftertaste-a dessert by itself.

Dan:   Rye Whisky Porter-This is an after meal party porter that can replace dessert. It has a bright beginning taste with a very nice, smooth aftertaste.

Both of the rye whisky porters from Dan and Kevin used Copper Fox Rye Whisky.

Personal note-The presented brews displayed a quality complexity of flavors. Bravo!!

  



The Barley Project June 20th - It's Been Harvested!!

This photo of our malting barley field has been harvested as of last week!  Thanks Jeff!
Next steps are finding a malting facility and/or those interested in some small scale malting of our Charles Variety of Two Row Barley.  We will be discussing next steps at our next Brewers Meeting this weekend.  Cheers!