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From: [email protected] (Alan Edwards)

The Hoppy Cappers Brewsletter
Representing the Central San Joaquin Valley
Vol. I Number 5
December 1991

The original authors reserve their copyrights



December's Meeting
Come Early--Bring Food

Our next meeting (December 19th) will be a special crock pot-potluck at
an earlier time: 6:00. Bring a dish in a crock, or in your hand, but
don't miss this meeting!

Two more reasons not to miss December's meeting are that we will be voting
on our next Club President and that we'll be having a Christmas Ale
tasting!
--Alan Edwards, editor


A Hoppy 1991
by Mark Robinson

Another year is coming to an end; so it must be time to review the past
year--as it meant to the Hoppy Cappers!

We opened 1991 with a new President--Kelly Robinson--who replaced his
brother Mark. Kelly laid out his plan for the club: to have fun, and
bring the art of brewing to more members.

A few members left, a few moved away--and we'll miss them; but we made
it up by getting some great new members.

We started having raffles this year. That has helped us pay for the six
tastings we've had in 1991, and made a lot of prize winners happy. We
would like to thank everyone who has donated prizes for the raffles.

We started a new party--a Spring Fling--and hope to keep it going like
our highly successful Oktoberfest. We've also had two fun bus trips to
California breweries and pubs. Next time we hope to make it all the way
to Chico.

The awards just kept coming in for our brewers. Ray Call won the Best
of Show at the California State Fair, making it two years in a row that
a Hoppy Capper has won the honor. (Kelly Robinson took Best of Show in
1990.) Kelly placed two of his beers in the AHA National Competition
this year. Wayne Baker has taken home many ribbons and hardware for his
great brews, as have many other Club members.

The Hoppy Cappers again hosted our own Scotch Ale competition at the
Modesto Highland Games and look forward to an even bigger competition
this coming year.

We look forward to a great new year under the direction of our
yet-to-be-decided president for 1992. Please come to the next meeting
and vote.


Election of Officers
by Wayne Baker

The year is coming to a close and with it, the end of an era. Well,
maybe not that dramatic. It has been a good year for the Stanislaus
Hoppy Cappers. Out-going officers, Kelly Robinson--President and Jim
Ludwig--Vice President, are to be congratulated on a job well done. We
will be voting to fill those positions at the December meeting.

New officers were nominated at the November meeting. They are:

President Vice President
Jerry Jackson Mike Harper
Jim Ludwig Carol Hatcher
George Owen

There were no nominations for Treasurer or Secretary; so it appears that
Monica Harper and Wayne Baker will remain in office for another year
unless someone volunteers to do the job. I believe I speak for Monica
when I say Please...somebody!

If You can't come to the December meeting, you can still vote by circling
the name of the candidate of your choice and signing and sending this
article to Barley & Wine; or, you may vote by phone by calling 538-BREW
during business hours.
--Wayne Baker


Advanced Home Brewing

UC Davis is offering a one day course in Advanced Home Brewing. This
course is taught by Dr. Michael Lewis and is highly recommended for
anyone interested in furthering their knowledge of brewing. Cost is
$60.00 and is scheduled for Saturday, February 15, 9am to 4pm. You can
register by phone and charge the cost to MasterCard or Visa by calling
1-800-752-0881. Class size is limited and usually fills up quickly. For
more information check the bulletin board at Barley & Wine.


Upcoming Competitions

1992 Bay Area Brew-off. Entries will be accepted January 10-17 at Lyon's
Brewery Depot in Dublin. Judging will be held January 25th at Lyon's.
Categories include: Dry Stout, Porter, Pale Ale, Steam style, Barleywine,
Mead and Holiday Beer.

Hail to Ale: an AHA club-only competition. The entry deadline is February
3rd. Bring your entries to the January meeting. The best will be sent
to Boulder to represent our club.

Bock is Best: an AHA club-only competition. The entry deadline is March
30th. Bring your entries to the March meeting. The best will be sent
to Boulder to represent our club.


Christmas Vacation

As usual, Barley & Wine will be closing for the Holidays. We will be
closed from Sunday, December 22, 1991 through Monday, January 6, 1992.
We will re-open Tuesday, January 7. If you plan to brew during the
holiday season please plan ahead. I would also like to take this
opportunity to thank all of you for your support and your friendship in
the past year. You have all helped to make Barley & Wine what it is,
and I look forward to serving your brewing needs in the coming year.
Have a Merry Christmas
and a Hoppy Brew Year!
--Wayne Baker


Beer Drinkers Are Idiots!
by Wayne Baker

I don't know about you, but I am fed up with beer ads that label beer
drinkers as inept, mindless, swill chugging idiots. How can the so-called
giants of the brewing industry hope to remain giants when their advertising
is so blatantly insulting. Stroh's claimed their beer was Fire Brewed;
what beer isn't? Miller is Cold Filtered; aren't they all? Coors is
now Double Chilled; what the hell does that mean? These ads illustrate
a general trend in marketing that assumes stupidity on the part of the
consumer. As if that's not bad enough, Budweiser comes right out ant
tells it's customers, Why Ask Why?. They label their own customers as
mindless idiots. Next they'll have Sam Kinison screaming, DON'T THINK
ABOUT IT IDIOT, JUST GUZZLE THAT SWILL! The scary part is that they
would probably continue to sell just as much of their product.

Perhaps we need to take a closer look at the other side of this coin.
We are being bombarded with blatantly insulting advertising in every
possible advertising media. It's like a long running media blitz. Bud
spends millions of dollars annually to advertise their product. They
would not run an ad they didn't believe would sell their product. Based
on annual sales it's obvious that their insults are indeed selling their
product. Could they possibly be right in their assumption that beer
drinkers are too stupid to realize that they are being insulted. As
homebrewers we have a tendency to agree with this view of Bud drinkers.
But the fact is, the general public doesn't see the difference and we
all end up being labelled idiots.

Since it appears that Bud drinkers are more than willing to accept this
view of beer drinkers, it is left up to us as thinking, caring, intelligent
and responsible beer lovers to change this image. It is up to each of
us to educate the uninitiated to our appreciation of good beer.


The Extra Ingredient in a Can of Draught Guinness
by Andy Coghlan
from New Scientist, 22 July 1989 p. 34

Guinness, the maker of the black, creamy beer for which Ireland is famous,
has managed the impossible. The company has succeeded in canning a form
of Guinness that, until recently, was available only on draught in public
houses and restaurants.

The world's seven million Guinness lovers have a choice between two
products: draught Guinness, a thick, smooth stout with a creamy-white
head and Guinness Extra, which is available in bottles and cans. Guinness
Extra has a coarser texture than draught Guinness and a head that is less
smooth and creamy.

According to Alan Frage, the product development director at Guinness,
the majority of people who drink draught Guinness do not drink Guinness
Extra. We knew that draught Guinness in cans would give them the
opportunity to enjoy their favourite brand at home as well as in the pub,
he said.

Forage and his colleagues began working to solve this problem in 1984.
After four years of development work costing 5 million pounds, Forage
and his team had perfected a tiny diaphragm, made of plastic, that cracked
the problem.

They tested more than 100 different techniques before settling on the
so-called in-can-system. People who buy draught Guinness in cans, which
have been available throughout Britain since March [1989], will find this
system if they slice open the empty can. The device, which sits on the
base of the tin, helps to mimic the tap in the pub.

Draught Guinness owes its creamy texture to a surge of bubbles in the
beer as it passes through a series of tiny holes in the special dispensing
tap. The tap has a system of tiny holes which creates pressure
differentials.

These differentials force the gases out of solution and produce a surge.
Unfortunately, the gasses will remain in solution if people simply pour
Guinness from the barrel into a glass.

The new system essentially mimics this process from the inside of a can.
The device is a plastic chamber with a minute hole at the top, which sits
on the base of the cans.

For the system to work, the pressure in the can must exceed atmospheric
pressure. The canners fill the can with beer that is cold enough, at
between 0C and 1C, to retain gas that would bubble out of solution at
higher temperatures

The canners put 440 milliliters of Guinness in a can that can hold 500
milliliters, in order to leave enough room for the creamy head to form.
They also dose the beer with extra nitrogen, which raises the pressure
when the can is opened.

Once the lid is on, the pressures in the can and inside the chamber reach
an equilibrium that forces beer and gas into the device. When someone
opens the can of beer by pulling the ring-pull, it initiates the same
process that happens in a tap for Draught Guinness.

As the ring-pull comes off, the resulting drop in pressure forces beer
and gas out of the chamber through the tiny hole, creating small, stable
bubbles.

As the bubbles rise up through the liquid, they act as centres where
other bubbles form. This is what causes the characteristic surge. The
number of bubbles created and the small diameter of the bubble dictates
the density of the head of the drink and its creaminess. The smaller
the bubbles, the creamier the texture, says Forage,

The only remaining problems for the designers related to the canning
process. They had to invent a filling device that expels oxygen from
the can, because the gas impairs the flavor of the beer.

Now, Guinness has patented the system and owns the registered designs of
all the engineering equipment that is unique to the packaging line.

The secret for drinkers, says Forage, is to make sure that the can is
cooled in the refrigerator for two hours before serving. Otherwise, the
beer bubbles out uncontrollably as too much gas has come out of solution
to create excessive pressure. He says that the product is selling much
better than expected.


Articles from the HOMEBREW Digest

The following articles are from the HOMEBREW Digest (or HBD for short).
What this is is a computer forum where homebrewers all over the world
(but mostly in the US) talk about brewing through electronic mail on
their computers.
--Alan Edwards


Anchor Tour Notes
by Dick Dunn

It's been quite a few years since I last got to tour the Anchor Brewery,
but I finally got there again today [Dec. 5]. I figure a bunch of this
stuff is of interest to homebrewers, since Anchor is really the paragon
of small breweries in the US...in some sense they're the most significant
American brewery if you're considering criteria other than size. I don't
want to use too much space here, so I'll keep it pretty terse. (Ask if
you want more detail.) If you are in the Bay area, go take the Anchor
tour. Don't fuss at me; just go do it! Be sure to call ahead; you need
reservations.

Overall brewery stuff: 3 vessels--mash tun, lauter tun, brew kettle--all
beautiful copper. Brewery is a showplace. Brewhouse 110 bbl capacity.
(This is a brewer's barrel - 31 gal.) 37 employees. 1990 production 68,000
bbl; 1991 production estimated at 75,000 bbl. (not bad growth!)

Current beers: 6 were presented for tasting after the tour; notes such
as I gathered: Wheat: about 70% wheat malt, rest pale malt, alcohol 3%
by weight. Steam: 3.9?% alcohol, combination pale and crystal malt,
all Northern Brewer hops. They formerly used mixture of hops (I recall
Galena mentioned on earlier tour), now only NB. Liberty Ale: all pale
malt, only Cascade hops, alcohol 4.5%. Porter: mix of pale, crystal,
chocolate malt. Forgot to ask about hops. Old Foghorn: barleywine, 7%
alcohol. Christmas: spiced brown ale, fairly strong (but less than Old
Foghorn).

Brewing process (Steam typical): 3 day primary ferment, 3 weeks in
secondary, krauesened, then centrifuged, filtered (diatomaceous earth),
flash pasteurized (170F for ~15 sec) and bottled. Liberty Ale is dry
hopped.

Misc. notes: All alcohol given by weight; multiply by 1.25 for volume
figure. All barley malt is from 2-row barley.

Oxygen: chemist says they end up with about 250 ppb in bottle. Bottling
process is careful to let the beer foam up a bit, thus headspace is CO2.

They do reculture their yeast... carefully! (Usual commercial
procedure--wash, adjust pH?) They're watching it for mutation all along.
They don't reculture from Old Foghorn because of the strength.

I asked about the current cold filtering (and not pasteurizing) hype
that's currently the rage for television beers. They say it's a process
developed by Sapporo, licensed in US. Very expensive, for large breweries
only. Also some doubt whether their beers would make it through the
filter without removing a lot of interesting stuff, let alone clogging
the filter.

Old Foghorn may be available in bottle again sometime early next year.
The bottling line can now handle it; the problem is switching it between
the two bottle sizes. (Background: Since the very first Old Foghorn,
Fritz has insisted that it go in the little nip bottles because of the
strength. This is a massive vexation at all stages of bottling/handling.)
The new bottling machines are said to be able to handle the bottles, so
let's hope. Meanwhile, it's available on tap here and there...nirvana.

I was really struck by how much different Liberty Ale tastes fresh from
the tap as compared to bottles. On tap, it seems more like a cross
between Sierra Nevada Pale Ale and Celebration--the Cascades really come
through in a way they never have in the bottle.

Anchor is an inspiring place to visit--both from the brewing standpoint
and because it's a business run the way a business should be: They all
know what they're doing; they believe in it; they don't cut corners; they
are out to do the best job they can--and they do. If you want to learn
about brewing, this is one of a couple places to start.


Cranberry Stuff
by Mike Sharp

Hi, I'm now sitting at home, in a comfy chair, with my keyboard and a
glass of Sam Adam's Cranberry Lambic. The bottle says:

This Cranberry Beer is our version of a traditional Belgian Lambic. It
is made with a top-fermenting yeast and wheat and barley malt. After
brewing, this wheat beer is fermented again with fresh cranberries. Pure
maple syrup is added to balance the tartness of the fruit. This beer
combines the tart dry character of the cranberry with the refreshing
taste of wheat beer. A special New England brew for the holidays. Cheers!
James Koch

A few comments on the label's claims:

- wheat malt is not used in a lambic (but I'll concede this point since
I've been known to use wheat malt too).
- there is a lot more than top-fermenting yeast that ferments a lambic.
For starters, there is the bacteria Pediococcus cerevisiae and the yeast
Brettanomyces lambicus.
- maple syrup is definitely not used in a traditional lambic.

First, I'll say the nice things:

- the bottle should be strong enough to use for homebrew
- I kind of like the color (of the bottle, but the beer's is ok too)
- the label is on straight (the label's color is nice too)
- the carbonation is ok
- if I forget they're trying to market this as a lambic, its an ok, but
otherwise unimpressive fruit beer. I prefer a more assertive fruit flavor
in a slightly heavier beer.

OK, now the real review: In no way, shape, or form is this even remotely
related to a lambic. The beer tastes like a very light beer (or my tap
water) with a slight hint of hops & cranberry/maple. I was rather
surprised with the lack of body/character and of the total lack of any
lactic sourness. Of course this may be because I'm use to drinking
lambics that really are from Belgium. (as a point of reference, my tastes
run toward Timmerman's)

I wouldn't bother buying a 12-pack just to get a bottle of this. (Of
course its too late for me...)

Its my belief that this is, at the very least, a complete misunderstanding
of the lambic appellation, or at the worst, a just a shameless marketing
scam to sell a few extra beers (again). You decide.

I'd be interested in hearing a response from James Koch, should anyone
have his ear. (Hmm, this probably puts me on his black-list doesn't it?)

Of course all of the above is my opinion and I'm sure someone will
disagree.


Ninkasi beer
by Rick Myers

If Anchor brewery's recreation of the ancient Mesopotamian beer, Ninkasi,
has piqued anybody's interest, well, they should check out the July/August
1991 issue of Archaeology! It has an excellent article written by the
great(!) Fritz Maytag, along with Solomon H. Katz. They talk about
some of the reasons why Anchor decided to brew the beer in the first
place, such as answering the question, what did man make first, beer or
bread?. Anchor didn't just brew this beer to see how it tasted, but also
to help answer this and other scientific questions about ancient history.
The article has the most current translation of the Hymn to Ninkasi which
was found on a nineteenth-century B.C. clay tablet, and contains a recipe
for Sumerian beer. The article also has some pictures of the Anchor
brewing the ancient nectar. Check it out!

You are the one who soaks the malt in a jar, The waves rise, the waves
fall. Ninkasi, you are the one who soaks the malt in a jar, The waves
rise, the waves fall.


Primitive Brewing
by Kevin L. Scoles

Greetings. I belong to a living history organization (Clann Tartan
Scottish Pike Troop) which performed at a 1730's Theme Park. For my
part, I mashed out 6 gallons of all grain beer...over an open fire. All
equipment had to be in the period of 1630 to 1730. For kettles I used
enameled canners. For a sparge tun I used a new nail cask and a muslin
sparge bag (from the U.S. Treasury). Regulating a wood fire to 152
degrees for two hours is a bit of a task. And the ashes were sure to
change the pH. Flies? What flies?

I guess the only reason I am even sending this is because it was a good
time. My character would not have been able to afford a hydrometer (if
they even existed back then--thank goodness thermometers did), so I didn't
even take a specific gravity. It was fun to answer people's questions

on how I cultured the yeast by soaking grapes in a malt medium, and
showing them how to crack 7 pounds of 2 row malt with a rock on a plank.
It was also neat to see the knowing looks from all the old timers (since
Minnesota has a long brewing history).

The beer is still in the primary, but when it is done, I will write again.
So if you want to put the troubles of dry hopping and trub and keg laws
and all that stuff out of the way, you might want to do an outdoors mash
and get back to the basics just for the fun of it.


Why Not Strawberries?

Soon the local strawberry crop (Washington and Oregon) will be ready.
The thought of a pound, or so, of strawberries in a Rocky Raccoon Honey
lager sounds delicious. However, I've noticed that The Cat's Meow [a
collection of HBD recipes. Ed.], Papazian, nor the HBD discuss strawberries
as an ingredient in beer. Why? Any recipes or brewing suggestions?
--Ron Ezetta


Strawberry Beer
by Al Taylor

I have brewed four batches of strawberry beer, so I can comment on results.
As was suggested in the last HBD, strawberries don't impart a strong
flavor in the finished product. All my batches have used 8 pints (about
1 lb. each) of fresh strawberries from the store; and the results have
been a subtle taste at best. The one distinct character in my latest
beer has been a late aftertaste of strawberry jam, like you were sucking
on a spoonful of the stuff. I kind of like it. Crystal malt (about one
pound in this last batch), which adds sweetness, helps to bring out the
essence of the fruit. I suspect that much of the essence was scrubbed
out by the fermentation. I wonder if adding pasteurized fruit after most
of the brewing is finished would help. One other important ingredient
was pectic enzyme, as the pasteurization sets the pectin very well. This
results in a very nice looking crystal clear beer with a pink-amber hue.
Here is the latest recipe (my best):

- 1 can (3.3 lb) M&F amber hopped syrup
- 3.5 lb. dry light malt, unhopped
- 1 lb. crushed crystal malt
- 1 oz. Northern Brewer leaf hops, (8.0%a)
- 8 pints fresh strawberries, washed, stemmed, pureed
- Red Star Ale yeast starter

Brewing specifics: Steep crystal in 1 gallon water for a while, then
rinse in 1.5 gal. brewing water. Add to brewpot and add malt and hops;
boil for 1 hour. Turn down heat to very low flame and add pureed
strawberries; heat for 15-20 minutes. Now remove hops and cool in the
sink. Dump in primary fermenter and add preboiled cold water. The temp
should be around 65-70. Dump in the yeast. The beer was actively
fermenting in less than four hours. The next day or sooner, add about
4 tablespoons of pectic enzyme, just right into the beer. Rack after
3-4 days. Bottle with 3/4 cup corn sugar. OG: who cares? FG: 1.008
(this is pretty low).


  3 Responses to “Category : Databases and related files
Archive   : HOPPYNWS.ZIP
Filename : HOPPY.NWS

  1. Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!

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