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Upcoming Events

March Hoppy Hour: Red Lyon - Thursday, March 2
Kansas Craft Brewers Expo - Saturday, March 4
Parkville Microbrew Fest - Saturday, April 22
Maifest! - Saturday, May 6
Pints for Pets - Saturday, May 20
Aleswest - Saturday, June 3
Brewfest XXVII - Saturday, October 7

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19th Parkville Microbrew Festival

Saturday, April 22nd, 1pm-5pm

English Landing Park

8701 McAfee St, Parkville, MO 64152

Event Info!

Jake Jeffers is organizer for LBG
We expect to have 12 tickets

8 Kegs and 4 Volunteers

Must be current/dues paid
Linked on Forum & Facebook

Day of event

Setup starts at ~10am

All cars out of park by ~12:30p

Tear down usually over by ~5:45p/6p

http://www.parkvillemicrobrewfest.com /

15 SPOTS FULL

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LBG Barrel Project

Batch 2 - Wee heavy

Fermentation complete
NO BUGS!
Ready to transfer to kegs!

Stay tuned

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Treasurer Report

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2023 Membership

SUPPORT THE GUILD!

*dues increase this year*

$30 individual
$45 family

Cash, Check, Paypal payment@lawrencebrewers.org or direct link: paypal.me/lawrencebrewers

Paid

Members

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Membership Renewal!

Renew online, 24/7

https://paypal.me/lawrencebrewers/

https://square.link/u/MiRdEtGj

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Reminder

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Get Your Membership Card! (Soon)

But not yet

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January Income

Dues - $288.00

Interest - $0.04

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January Expenses

Internet - $51.79

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Balance ⚖️ (End of January)

Savings: $4002.51�Checking: $2718.09�PayPal: $69.21�Cash: $185

Total: $6974.81

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27 Historical Beer

The Historical Beer category contains styles that either have all but died out in modern times,were much more popular in past times and are known only through recreations .

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Historical Beer

The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced.

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Historical Beer: Gose�

Overall Impression
A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation.
Appearance
Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color.
Aroma
Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.

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Historical Beer : Gose

Flavor
Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour).
Mouthfeel
High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at a

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Gose

History
Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available.
Characteristic Ingredients
Pilsner and wheat malt, restrained use of salt and coriander seed, lactobacillus. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.

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Style Comparison

Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier.

Vital Statistics

IBU

5 - 12

SRM

3 - 4

1.036 - 1.056

1.006 - 1.010

ABV

4.2% - 4.8%

GOSE

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Historical Beer: Kentucky Common�

Overall Impression
A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.
Appearance
Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.
Aroma
Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.

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KENTUCKY COMMON

History
A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020 – 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area, or that they had a preference for darker colored beers. Up until the late 19th century, Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.
Characteristic Ingredients
Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.

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KENTUCKY COMMON

Style Comparison
Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.
Commercial Examples
Apocalypse Brew Works Ortel’s 1912.

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Historical Beer: London Brown Ale�

Overall Impression
A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.
Appearance
Medium to very dark brown color, but can be nearly black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.
Aroma
Moderate malty-sweet aroma, often with a rich, caramel or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low to no hop aroma, earthy or floral qualities.

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Historical Beer: London Brown Ale�

Flavor
Deep, caramel or toffee-like malty and sweet flavor on the palate and lasting into the finish. Hints of biscuit and coffee are common. Some fruity esters can be present (typically dark fruit); relatively clean fermentation profile for an English ale. Low hop bitterness. Hop flavor is low to non-existent, possibly earthy or floral in character. Moderately-low to no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor.
History
Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.

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London Brown Ale

Characteristic Ingredients

English pale ale malt as a base with a healthy proportion of d rker caramel malts and often some roasted (black) malt and wheat malt (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose (if pasteurized).

Style Comparison

May seem somewhat like a less roasty version of a sweet stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a dark mild.

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Historical Beer: Pre-Prohibition Porter�

Overall Impression
An American adaptation of English Porter using American ingredients, including adjuncts.
Appearance
Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head which will persist in the glass.
Aroma
Base grainy malt aroma with low levels of dark malt (slight burnt or chocolate notes). Low hop aroma. Low to moderate low levels of DMS acceptable. May show low levels of caramel and biscuit aroma. No to very low esters. Light adjunct (licorice, molasses) aroma acceptable. Diacetyl low to none. Clean lager profile acceptable.

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Historical Beer: Pre-Prohibition Porter�

Flavor
Grainy base malt flavor, with low levels of chocolate or burnt black malt notes, along with low levels of caramel, biscuit, licorice, and toast notes. Corn/DMS flavor acceptable at low to moderate levels. American hop bitterness low to moderate and American hop flavor low to none. Balance is typically even between malt and hops, with a moderate dry finish.
Mouthfeel
Medium light to medium body, moderate carbonation, low to moderate creaminess. May have a slight astringency from the dark malts.
Also sometimes known as Pennsylvania Porter or East Coast Porter.

Commercially brewed in Philadelphia during the revolutionary period, the beer gained wide acceptance in the newly formed mid-Atlantic states, and was endorsed by President George Washington.

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GEORGE wASHINGTONS sMALL bEER

To make Small Beer�Take a large Siffer full of Bran�Hops to your taste - Boil these�3 hours. Then strain out 30 Gall[ons]�into a Cooler[.] put in 3 Gall[ons]�molasses while the Beer is�scalding hot or rather draw the�molasses into the Cooler & strain�the Beer on it while boiling Hot[.]�let this stand till it is little more�than Blood warm then put in �a quart of Ye[a]st[.] if the Weather is�very Cold cover it over with a Blank[et]�& let it Work in the Cooler 24 hours�then put it into the Cask - leave�the Bung open till it is almost done�working - Bottle it that day week�it was Brewed[.]

Jay Fondin�The George Washington University

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WASHINGTONS SMALL BEER

The recipe is succinct, requires very few ingredients, and has a remarkably short preparation time of little more than a day (three hours of boiling bran hops, time to stand, then twenty-four hours to “Work in the Cooler”). It also takes into account the environmental factors of making the beer outside of a brewery, and details specifically that “if the Weather is very Cold cover it [the beer] over with a Blanket.”³ The recipe also calls for three gallons of molasses in the thirty-gallon brew, making the beer unusually sweet. The amount of molasses called for in the recipe was likely to mask the unsavory taste of the basic and hastily made brew.

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