Lawrence Brewers Guild

August 2023

WELCOME!

What beer did you bring? Any new folks with us today?

Upcoming Events

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• LBG Bus Tour - Saturday, September 2
• Hoppy Hour (Servaes!) - Thursday, September 7
• Hoppy Hour (Bloomington East) - Thurs, October 5
• Brewfest XXVII - Saturday, October 7
• Club Competition - Saturday, October 21
• Holiday Party - Saturday, December 2

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Brewery Bus Tour

Sept 2nd, 11am - 6pm

Confirmed tours at KCBC ($10) and Alma Mader.

Final cost depends on how many sign up, but probably around $25. Contact Jake to sign up (details on forum).

Only 25 spots (11 filled) available on tours! Plenty of space on the bus.

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Club Homebrew Competition

2nd Annual - Oct 21st

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One judge from each club

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Category this year:

Berliner weisse and Gose

BREWFEST XXVII - Time to Volunteer!

Important Dates and Info

• DONATE KEGS!!!!
• Tickets go on sale TODAY
• Tickets go up to $55 after Sept 15th
• Tickets - CC orders will include a fee
• Volunteer Night - Wed, Oct 4
• Camp opens for all Thurs, Oct 5 4pm

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Committee Leads

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COORDINATOR

Jake Jeffers

LOGISTICS LEAD

Michele Berendsen

SITE LEAD

Andy Booth

MUSIC

Steve Brown

FOOD

Ryan Metcalf

BEVERAGE

Frank Dillon

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BREWFEST XXVII -

New Event Site!

https://youtu.be/k4RiX9k3b2s

Get event info

See band lineup

Tap List and beer details

Brewery info

Rate beers

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NOTE: USE FRANK’S FORM TO DONATE KEGS

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BREWFEST XXVII -

Friday Night Gumbo!

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Thank you Cathy Higbie!

Contact Cathy to get your ticket in advance, very few tickets (if any) available day of event.

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BREWFEST XXVII -

Food committee update

Barbecue

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Remember to bring sides! ;->

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BREWFEST XXVII -

Food committee update

Biemer’s

2 meats/2 sides 11.49 – $2,872.50

2 meats/3 sides 11.69 – $2,922.50

3 meats/2 sides 11.69 – $2,922.50

3 meats/3 sides 11.89 – $2,972.50

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BREWFEST XXVII -

Food committee update

Bigg’s

2 meats/2 sides 13.00 – $3,250.00

Ribs, 1 meat/2 sides 16.00 – $4,000.00

Ribs, chicken, 2 meats/ 3 sides 21.00 – $5,250.00

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BREWFEST XXVII -

Food committee update

Hog Wild

5 oz sandwich & sides 8.29 – $2,047.50

6 oz sandwich & sides 9.39 – $2,347.50

Dinner meal, sides, bread 12.59 – $3,147.50

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BREWFEST XXVII -

Food committee update

Stanley James

Meats per pound – $1,998.75 to $2,498.75

Buns $0.60 - $150

Sides per quart 9.99 – $561.88

Pulled pork or ham 15.99

Bologna or sausage 16.49

Turkey Breast 17.49

Brisket 18.99

Burn Ends 19.99

Treasurer Report

2023 Membership

SUPPORT THE GUILD!

*dues increase this year*

• $30 individual
• $45 family

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

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Paid

Members

Membership Renewal!

Renew online, 24/7

https://paypal.me/lawrencebrewers/

https://square.link/u/MiRdEtGj

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Get Your Membership Card!

WE’VE GOT CARDS

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Brewing with Adjuncts vs

Adding Junk to beer !!!

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-Adjuncts are used mainly because they provide extract at a lower cost (a cheaper form of carbohydrate) than is available from malted barley. In addition, adjuncts can be used to impart elements of beer characteristics and quality such as color, flavor, foam, body, and drinkability

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Types of Adjuncts for Brewing

-Adjuncts can be divided into two broad groups: kettle adjuncts and mashable adjuncts.

-I would also include those those added to fermenter like fruits and certain syrups and oak chips soaked in whiskey ETC…

Kettle adjuncts

-Kettle adjuncts, like honey or candi sugar, contain fermentable sugar and are added to the kettle in the boil.

-Syrups and sugars can be added to the wort either at the boiling stage or as primings to provide fermentable sugar for secondary fermentations and as a means of adjusting beer sweetness. If added during boiling, syrups can be used to extend brewhouse capacity or to improve beer stability. Syrups that are added directly to the kettle to supplement fermentable carbohydrates effectively extend the capacity of the brewhouse to produce more fermentable wort.

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-Mainly used just boost the strength of the beer. Cane sugar, corn sugar, Belgian candi sugar, corn syrup and rice syrup add little flavor when used in small quantities (around 10%). They bump up the fermentable sugars in the wort without adding protein and color to the beer. Over about 10 percent, these sugars can cause a solvent-like, or highly alcoholic taste. Over 30 percent and yeast nutrition can suffer, especially in beers made from malt extract.

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Mashable Adjuncts

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-Mashable adjuncts can be further divided into two groups, depending on whether the adjunct has the enzymes it needs to break down starch. Malted adjuncts, like malted wheat or malted rye, contain enzymes; other adjuncts, like corn or rice, lack them. They rely on the fact that malted barley has a surplus of enzymes, enough to convert the starch of both barley and adjunct.

-Mashable adjuncts contain starch. This starch needs to be converted to sugar before it can be used by brewer’s yeast. These starchy adjuncts must be mashed, which means that enzymes degrade the starch to fermentable and unfermentable sugars and dextrins.

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Amounts vary

-The amount we can use unmalted adjuncts without experiencing difficulties depends on the base malt and the mashing regime. With a multiple-temperature mash, American six-row malts can tolerate up to 50 percent adjunct, and American two-row can tolerate up to 30 percent. British malt used in a single-infusion mash can tolerate up to 20 percent.

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-Flaked and torrified grains are not malted and do not contain the necessary enzymes to convert starch. Flaked grains are made by treating the cereal with steam and then crushing the grain between hot rollers. Common brewing grains in flaked form are oats, rye, corn and rice. Torrified grains are made by heating grains to a temperature of 500 degrees until they “pop,” like puffed wheat.

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5 Minute Break

Thanks for joining us this month!

We’ll end the zoom meeting now for our tasting

DOG DAYS OF SUMMER

SHANDY & RADLER

Lawrence Brewers Guild

August 2023 Tasting

WHAT IS A SHANDY?

• Shandy was created in the 1850s in the United Kingdom.

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• Traditionally, a shandy is made with lemonade, although could also use lemon-lime soda or ginger beer.

• Typically they are 4.2 - 4.5% ABV.

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• To make a Shandy at home, use a base beer like a wheat, light lager, or pilsner. Use a 50:50 ratio with lemonade, lemon-lime soda, ginger beer, etc.

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WHAT IS A RADLER?

• Radlers originate in early 20th century Germany as a refreshing beverage for cyclist after a long ride. The word “radler” translates to cyclist. This style of beer is meant to be refreshing and not give you a buzz.

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• A Radler can be made with a variety of fruit juices, although typically citrus like grapefruit or orange.

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• Radlers typically range from 2 - 4.5% ABV.

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• A To make a Radler at home, use a base beer like a Pilsner, pale ale or light lager. Use a 50:50 ratio with some sort of citrus fruit juice or soda.

VOTE FOR YOUR FAVORITE

GRAND REVEAL

CAMP SHANDYSHORE LEMON

TWO PITCHERS RADLER

RADLER HIMBEERE

Toppling Goliath Brewing Company

4.8% ABV

Lager with grapefruit and blood orange

5.1% ABV

Stiegl

2%

CHOOSE YOUR OWN ADVENTURE!

BLOOD ORANGE POMEGRANTE

01.

LEMONADE SODA

02.

KEY LIME

03.

NOPALES

04.

PEACH BASIL

05.

GINGER ALE W/ BLOOD ORANGE & MEYER LEMON

06.

SODA OPTIONS

Big Jerk Soda Co.

With Glitter!

O-So Good

Prickly Pear & Cactus Pad from Zia

Sparkling Botanical Series from Reading Soda Works

Bruce Coast Ginger Ale

BEER OPTIONS

PURE PILS

HELLES LAGER

KC Bier Co

5% ABV

KC Bier Co

5.1% ABV

VOLUNTEERS NEEDED!

For the November Tasting, we’ll get back to home brews!

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The theme will be Halloween candy inspired beers.

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Looking for 4-6 volunteers to brew and bring about 60 ounces to the meeting on November 9th.

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Guild will provide Proximity Pale Ale malt.

SEPTEM BER

OCTOBER

NOVEMBER

Cheese & Beer Pairing

Fall Beers

Home Brew Candy Beers

Fin

Thanks for joining us this month!