Beer Quotes & Wisdom

Anyone can drink beer,

but it takes intelligence to enjoy beer.

--Stephen Beaumont

Saturday, May 14, 2016

2016 Big Brew Collaboration at Half Moon.

11 brewers bravely turned out this year on a very windy and chilly morning.

John T. maxed out his mash tun inside the Half Moon, and we brewed up 120 gallons of the Half Moon's Stop Light City Red wort this year, the 9th time we've held this here.

 Several new brewers made their first Big Brew in addition to some of the usual suspects that haven't missed one yet.

As usual, it will be interesting to see what all the variations will bring.  There were added sugars, honey, spices and a plethora of hops to give each brew its own personal touch.

As usual, it is hard to get an actual good photo of a bunch of homebrewers.  They always seem to be standing around staring at the ground.
Start them young.
Start them right
Brew softly and stir with a big stick

Did I mention it was a chilly day?

Friday, April 22, 2016


Farewell to all of my friends in the club. I will miss you. Keep brewing. Jeff

Monday, October 20, 2014

Sept. '14 Club Brew

We had a demonstrative homebrew session in front of the new Backalley Brewing shop (aka Kokomo Cycling & Fitness) on Sept 28th.
We had 7 brewers set up their equipment brewing quite the variety of beers.  From sweet stouts to Belgian Golden Strong, an IPA & a sour.
Dave, Mike & Cary brewed kits.  Johnny brewed extract.  Larry, Mike & Jason went full mash & Tom did his mash at home and brought the wort in kegs.
The Margaritaville tailgate BBQ cooker Larry attached to the back of Dave's truck kept everyone well fed thanks to Susie, Kim & Jon.  Mike and/or Jason also brought some BBQ of their own for sandwiches.

We had several newbies in attendance to learn what it takes to brew.  We even had some passer-bys stop to see what was going on and ask questions.
The club bar was set up inside with 4 taps running.

After the last drop was chilled and safely put into its primary, those remaining went inside to watch the Colts pull off a nice victory.
All in all, it was a beautiful day to brew outside, good company, good food and a very good time.  We will definitely be doing this again.

Sunday, January 19, 2014

New Dead Spider Brewery Vent Hood

Brewery got a vent hood today at their new location. I think it turned out well considering it was a one off sheet metal job.

Thursday, June 13, 2013

2013 Ales for Tails

It was another raging success for us at this year's Ales for Tails.  A record number of tickets sold, 400 to be exact, put us in the spotlight at this year's event.
Cary & Larry did the pouring for the 3 hour event, while Dave, Kim & Susie helped with the set up, tear down and crowd eavesdropping.  Dave helped answer questions at the bar and Kim & Susie listened in on talk in the crowd away from the bar and heard many comments on how we had the best beer there.  It is always fun to here people come up and ask for a specific beer because they have heard about it from someone else.

We went with only 4 beers on tap this year.  3 from this year's Big Brew with Jon at the Half Moon.  Cary had a daring wheat beer, highly hopped with Bravo hops.  Dave had a milder wheat hopped with Mosaic hops.  Larry had his Orange Wit made with Dave's zombie yeast that not only wouldn't quit, but actually came back from the dead to re-animate fermentation after a week in the refrigerator.  The final beer was Larry's recreation of the club's Bourbon Barrel Stout that is becoming a veritable legend at this event.  Fortunately, we were located right next to a table that had some amazing chocolate deserts that paired wonderfully with the stout.
In spite of some pre-event jitters & hiccups from our hosts at Pastariffic, everything sailed along very smoothly.  
With the exception of a CO2 leak in the system that made us shut down for about 30 minutes very early into the night.  As Larry ran for the refill on the tank, Cary found some loose connections on the manifold and we soon had everything up and running again much to the delight of the crowd.
After weighing the kegs at end of the evening was, I figure we went through about 6.7 gallons of beer.

Wednesday, December 19, 2012

Dec. '12 Meeting Winter/Holiday/Spiced Beers

The magic Christmas room that appears once a year in the Barnhart's garage was filled to capacity for this year's December meeting.  16 attendees present with as many production beers and a few homebrews thrown in for good measure.

As people started rolling in, we started with a bottle of Scaldis Noel.  A 12% Belgian Dark Strong.  Something Larry had in his fridge for 2 years.
Mike opened a Bells Christmas Ale next at 5.4%.
Ron served up a Bad Elf, a 6% from Ridgeway Brewing.
Gary had a Christmas Ale from Peoples in Lafayette that rang in at 8.2%.
Jeff had another Belgian Dark Strong.  St. Bernardus Christmas Ale was a very nice 10%.  He followed that up with La Binchoise Reserve, a Belgian Strong at 9%.
Ron topped his Bad Elf with Seriously Bad Elf, again from Ridgeway that was also 9%.
Mark brought things back with a "lite" beer.  New Belgium's Snow Day that is only 6.2%.
Scott passed Dogfish Head's Pangaea around that measured 7%.
I'm beginning to lose track here, but either Cary or Brandon opened 3 Floyd's Alpha Klaus also 7%.
Larry popped the Jolly Pumpkin Special Ale that was a delightful 9% sour ale.
Leinenkugel Snowdrift Vanilla Porter appeared from somewhere, another "lite" 6%er.
Mike still has, or had one of his & Jason's first ales, a Holiday Stout from 7 years ago.
Larry served up his IceCycle Winter Brrrrrew.
Back to the production beers.  Cary has Troeg's Mad Elf at 11%.
Things start to wind down with Bells 3rd Coast Old Ale & Bells Special Double Cream Stout, 10% & 6.1% respectively.  Both from Owen.
Scott had Dogfish Head's Black & Blue that somehow was totally missed in my notes.  A 10% Belgian Golden Ale.

WOW!  What a meeting.  And I don't even know how many meads & wines were down at the women's end of the table.  And then there was that special stuff Jeff K. brought in a mason jar.
I'm glad the food table was well stocked to help power through the evening.  Meatballs, guacamole & chips, cheeses and crackers filled the table.
All in all, a very good meeting.

Thursday, November 29, 2012

The Perfect Pour

Beer is perfect when skilfully poured

Having the proper glassware to best accentuate the flavors, aromas and appearance of a particular beer is only the first step in serving the ideal Belgian beer. For the full experience, it must be properly poured from the tap, Sir Marc Stroobandt from Stella Artois advises.

The Belgians have mastered the art of the perfect pour, which not only ensures the utmost enjoyment of the beer, but also showcases the pouring process itself.

This art, known as The Belgian Pouring Ritual, is a nine-step, time-honored tradition that contributes to the country's legendary gold standard of beer service. Each of the nine steps serves a specific purpose, optimizing serving consistency, drinking enjoyment and the romance of the beer itself.

The bartender selects the signature glass for the beer being poured. The glass is scrubbed in a cool-water bath, preferably with a mild detergent. It's then rinsed with cold water to chill the glass.

The tap is opened in one swift motion to let the first burst of foam flow away. It must never enter the glass, thus ensuring every drop of beer is fresh.

The glass is held at a 45-degree angle to create the perfect balance of liquid to foam.

Step Four: THE HEAD
The head is created by straightening and lowering the glass. The foam is visually appealing and releases the beer's aroma.

The bartender closes the tap in one quick action and moves the glass away from the faucet to ensure no drops spoil the perfect head.

While the beer is flowing over the edge of the glass, the bartender cuts the head gently with a head cutter at a 45-degree angle. This eliminates the larger bubbles that burst easily and accelerate the dissipation of the head.

The bartender now stands in judgment. The beer's head should be two fingers thick.

The bartender then rinses the bottom and sides of the glass. This keeps the glass clean and cool and makes it comfortable to hold.

A perfectly poured pint of Belgian beer is presented with the logos of the coaster and glass facing the customer.

Warm Beer, Cold Women

Beer Is Good