Lawrence Brewers Guild
March
2018
Welcome!
Thursday, April 5 Wakarusa Brewing Company, Eudora
Thursday, May 3
Volunteer to judge or steward at the Big Brew Day Brew-Off!
Upcoming Events
LBG Big Brew Day Brew-Off
LBG Big Brew Day Brew-Off
Proposal: Logistics Officer
Proposal: Logistics Officer
Proposal: Brewery Tour
Treasurer Report
Bottom Line
$5,929.14* as of 2018-03-06
* Still haven’t found $6.01 accounting error
* March Statement hadn’t arrived by Monday
Since Last Report
No payment yet from Phil
Net for month: $251.08
Since Last Report
Since Last Report
Since Last Report (charts)
Since Last Report (charts)
Membership Cards
Membership Cards
Membership
Membership
Library Report
Secretary’s Slide
Nametags
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March Seminar
Bottling for Competition
March Seminar
Sediment in bottle is a sign of infection
March Seminar
Rings around the bottleneck is another sign of contamination or infection
March Seminar
Fill level is important
-too high may result in low carbonation; too low (>1.5”) may allow oxidation.
March Seminar
Before you begin, make sure your beer is carbonated to proper PSI
http://www.kegerators.com/carbonation-table.php
March Seminar
What you’ll need:��
Bottles soaked in Starsan
Caps soaked in Starsan (I use gold for good luck)
Capper (Doesn’t have to be fancy)
March Seminar
And…….
Directly off the tap or off the tap using a hose
March Seminar
Bob’s contraption….I think it’s a bottling wand?����
March Seminar
And…….
Counter Pressure Bottle Filler (AKA the old school Jim McGovern technique)����
March Seminar
And…….
Blichmann Beer Gun
Tasting: Competition Beer Styles
Competition Categories
�• CATEGORY 1: STANDARD AMERICAN BEER (1A. American Light Lager, 1B. American Lager, 1C. Cream Ale, 1D. American Wheat Beer)�• CATEGORY 16: DARK BRITISH BEER (16A. Sweet Stout, 16B. Oatmeal Stout, 16C. Tropical Stout, 16D. Foreign Extra Stout)�• CATEGORY 18: PALE AMERICAN ALE (18A. Blonde Ale, 18B. American Pale Ale)�• CATEGORY 20: AMERICAN PORTER AND STOUT (20A. American Porter, 20B. American Stout, 20C. Imperial Stout)�• CATEGORY 21: IPA (21A. American IPA, 21B. Specialty IPA)�• CATEGORY 24: BELGIAN ALE (24A. Witbier, 24B. Belgian Pale Ale, 24C. Bière de Garde)�• CATEGORY 25: STRONG BELGIAN ALE (25A. Belgian Blonde Ale, 25B. Saison, 25C. Belgian Golden Strong Ale)�• CATEGORY 29: FRUIT BEER (29A. Fruit Beer, 29B. Fruit and Spice Beer, 29C. Specialty Fruit Beer)�• CATEGORY 30: SPICED BEER (30A. Spice, Herb, or Vegetable Beer, 30B. Autumn Seasonal Beer, 30C. Winter Seasonal Beer)
Example 1
• CATEGORY 1: STANDARD AMERICAN BEER�• CATEGORY 16: DARK BRITISH BEER
• CATEGORY 18: PALE AMERICAN ALE
• CATEGORY 20: AMERICAN PORTER AND STOUT
• CATEGORY 21: IPA
• CATEGORY 24: BELGIAN ALE
• CATEGORY 25: STRONG BELGIAN ALE
Example 1
1A. American Light Lager - Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.
1B. American Lager - A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.
1C. Cream Ale - A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers.
1D. American Wheat Beer - Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.
Example 1
1C. Cream Ale OG: 1.042 - 1.055 FG: 1.006 - 1.012
IBU: 8-20 SRM: 2.5-5 ABV: 4.2% - 5.6%
Aroma - Medium-low to low malt notes, with a sweet, corn-like aroma. Low levels of DMS are allowable, but are not required. Hop aroma medium low to none, and can be of any variety although floral, spicy, or herbal notes are most common. Overall, a subtle aroma with neither hops nor malt dominating. Low fruity esters are optional.
�Flavor - Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well-attenuated. Neither malt nor hops dominate the palate. A low to moderate corny flavor is commonly found, as is light DMS (optional). Finish can vary from somewhat dry to faintly sweet. Low fruity esters are optional. Low to medium-low hop flavor (any variety, but typically floral, spicy, or herbal).
�Mouthfeel - Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation.
Example 2
• CATEGORY 1: STANDARD AMERICAN BEER�• CATEGORY 16: DARK BRITISH BEER
• CATEGORY 18: PALE AMERICAN ALE
• CATEGORY 20: AMERICAN PORTER AND STOUT
• CATEGORY 21: IPA
• CATEGORY 24: BELGIAN ALE
• CATEGORY 25: STRONG BELGIAN ALE
Example 2
18A. Blonde Ale - Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.
18B. American Pale Ale - A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.�
Example 2
18A Blonde Ale OG: 1.038 - 1.054 FG: 1.008 - 1.013
IBU: 15 - 28 SRM: 3 - 6 ABV: 3.8% - 5.5%
Aroma - Light to moderate sweet malty aroma, possibly with a light bready or caramelly note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common.
�Flavor - Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent; if present, they are typically low-color caramel notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty-sweet; impression of sweetness is often an expression of lower bitterness than actual residual sweetness.
�Mouthfeel - Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.
Example 3
• CATEGORY 1: STANDARD AMERICAN BEER�• CATEGORY 16: DARK BRITISH BEER
• CATEGORY 18: PALE AMERICAN ALE
• CATEGORY 20: AMERICAN PORTER AND STOUT
• CATEGORY 21: IPA
• CATEGORY 24: BELGIAN ALE
• CATEGORY 25: STRONG BELGIAN ALE
Example 3
20A. American Porter - A substantial, malty dark beer with a complex and flavorful dark malt character.
20B. American Stout - A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.
20C. Imperial Stout - An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.�
Example 3
1C. American Porter OG: 1.050 - 1.070 FG: 1.012 - 1.018
IBU: 25 - 40 SRM: 22 - 40 ABV: 4.8% - 6.5%
Aroma - Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none.
Flavor - Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none.
Mouthfeel - Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong.
Example 4
• CATEGORY 1: STANDARD AMERICAN BEER�• CATEGORY 16: DARK BRITISH BEER
• CATEGORY 18: PALE AMERICAN ALE
• CATEGORY 20: AMERICAN PORTER AND STOUT
• CATEGORY 21: IPA
• CATEGORY 24: BELGIAN ALE
• CATEGORY 25: STRONG BELGIAN ALE
Example 4
20A. American Porter - A substantial, malty dark beer with a complex and flavorful dark malt character.
20B. American Stout - A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.
20C. Imperial Stout - An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.�
Example 4
1C. Cream Ale OG: 1.050 - 1.075 FG: 1.010 - 1.022
IBU: 35 - 75 SRM: 30 - 40 ABV: 5% - 7%
Aroma - Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium to no esters. Light alcohol-derived aromatics are also optional.
Flavor - Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Low to no esters. Medium to dry finish, occasionally with a lightly burnt quality. Alcohol flavors can be present up to medium levels, but smooth.
Mouthfeel - Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.
Example 5
• CATEGORY 1: STANDARD AMERICAN BEER�• CATEGORY 16: DARK BRITISH BEER
• CATEGORY 18: PALE AMERICAN ALE
• CATEGORY 20: AMERICAN PORTER AND STOUT
• CATEGORY 21: IPA
• CATEGORY 24: BELGIAN ALE
• CATEGORY 25: STRONG BELGIAN ALE
Example 5
24A. Witbier - A refreshing, elegant, tasty, moderate-strength wheat-based ale.
24B. Belgian Pale Ale - A moderately malty, somewhat fruity, easy-drinking, copper-colored Belgian ale that is somewhat less aggressive in flavor profile than many other Belgian beers. The malt character tends to be a bit biscuity with light toasty, honey-like, or caramelly components; the fruit character is noticeable and complementary to the malt. The bitterness level is generally moderate, but may not seem as high due to the flavorful malt profile.
24C. Bière de Garde - A fairly strong, malt-accentuated, lagered artisanal beer with a range of malt flavors appropriate for the color. All are malty yet dry, with clean flavors and a smooth character.
Example 5
1C. Biere de Garde OG: 1.060 - 1.080 FG: 1.008 - 1.016
IBU: 18 - 28 SRM: 6 - 19 ABV: 6% - 8.5%
Aroma - Prominent malty sweetness, often with a complex, light to moderate intensity toasty-bready-rich malt character. Low to moderate esters. Little to no hop aroma (may be a bit spicy, peppery, or herbal). Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. Generally quite clean, although stronger versions may have a light, spicy alcohol note as it warms.�Flavor - Medium to high malt flavor often with a toasty-rich, biscuity, toffee-like or light caramel-sweet character. Malt flavors and complexity tend to increase with beer color. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. Darker versions will have more of an initial malty-sweet impression than paler versions, but all should be malty in the palate and finish. The malt flavor lasts into the finish, which is medium-dry to dry, never cloying. Low to no hop flavor (spicy, peppery, or herbal), although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character, even if made with ale yeast. Aftertaste of malt (character appropriate for the color) with some dryness and light alcohol.�Mouthfeel - Medium to medium-light (lean) body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should be very smooth and never hot.
Example 6
• CATEGORY 1: STANDARD AMERICAN BEER�• CATEGORY 16: DARK BRITISH BEER
• CATEGORY 18: PALE AMERICAN ALE
• CATEGORY 20: AMERICAN PORTER AND STOUT
• CATEGORY 21: IPA
• CATEGORY 24: BELGIAN ALE
• CATEGORY 25: STRONG BELGIAN ALE
Example 6
25A. Belgian Blonde Ale - A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish.
25B. Saison - Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character.
25C. Belgian Golden Strong Ale - A pale, complex, effervescent, strong Belgian-style ale that is highly attenuated and features fruity and hoppy notes in preference to phenolics.�
Example 6
1C. Saison OG: 1.048 - 1.065 FG: 1.002 - 1.008
IBU: 20 - 35 SRM: 3 - 6 Light 15 - 22 Dark
ABV: 3.5% - 5.0% Table 5.0%-7.0% Std 7.0 - 9.5% Super
Aroma - Quite aromatic, with fruity, spicy, and hoppy characteristics evident. The esters can be fairly high (moderate to high), and are often reminiscent of citrus fruits such as oranges or lemons. The hops are low to moderate and are often spicy, floral, earthy, or fruity. Stronger versions can have a soft, spicy alcohol note (low intensity). Spicy notes are typically peppery rather than clove-like, and can be up to moderately-strong (typically yeast-derived). Subtle, complementary herb or spice additions are allowable, but should not dominate. The malt character is typically slightly grainy in character and low in intensity. Darker and stronger versions will have more noticeable malt, with darker versions taking characteristics associated with grains of that color (toasty, biscuity, caramelly, chocolate, etc.). In versions where sourness is present instead of bitterness, some of the sour character can be detected (low to moderate).
Example 6
Flavor - Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be strong flavors at the same time). Attenuation is extremely high, which gives a characteristic dry finish essential to the style; a Saison should never finish sweet. The fruity character is frequently citrusy (orange or lemon), and the spices are typically peppery. Allow for a range of balance in the fruity-spicy characteristics; this is often driven by the yeast selection. Hop flavor is low to moderate, and generally spicy or earthy in character. The balance is towards the fruity, spicy, hoppy character, with any bitterness or sourness not overwhelming these flavors. Darker versions will have more malt character, with a range of flavors derived from darker malts (toasty, bready, biscuity, chocolate, etc.) that support the fruity-spicy character of the beer (roasted flavors are not typical). Stronger versions will have more malt flavor in general, as well as a light alcohol impression. Herbs and spices are completely optional, but if present should be used in moderation and not detract from the yeast character. The finish is very dry and the aftertaste is typically bitter and spicy. The hop bitterness can be restrained, although it can seem accentuated due to the high attenuation levels.
�
Example 6
Mouthfeel - Light to medium body. Alcohol sensation varies with strength, from none in table version to light in standard versions, to moderate in super versions. However, any warming character should be fairly low. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. In versions with sourness, a low to moderate tart character can add a refreshing bite, but not be puckering (optional).
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What you got.