Beer Quotes & Wisdom

You can't be a real country unless you have a beer and an airline-it

helps if you have some kind of a football team, or some nuclear

weapons, but at the very least you need a beer. -- Frank Zappa

Wednesday, January 20, 2010

January HCHB Meeting

January’s meeting was quite the success. Not only did we have 17 people in attendance (including a new face in Greg Brown), but there were 20 beers brought in to be sampled. Even with all the beer, some business actually got taken care of.

Tom F. kicked things off with his weisenbock and got the business underway. He made the announcement about the preliminary round of the National Homebrew Competition will be in Indianapolis this year for the first time. Usually held in Chicago, this will give local brewers a chance to enter their beers without having to figure out the problems of shipping. Any beers you would like to enter can be brought to the March meeting to be taken down to the Sun City brewery where the judging will be done in April.

Cary K. (aka Tin Man) showed off his beautiful stainless steel bottle carriers he has for sale and opened his Moto GP, a honey pilsner and we decided to use the March IPA competition to pick a winner and pay for an entry in the NHC.

Jeff K. passed around a holiday ale and Brent G. gave us an update on the club bar he is building to be used at big events like the beer festival held at Great Fermentations and the Indiana Brewer’s Cup dinner.

Jeff G. opened his spiced ale that we all first got to try at the Halloween party last Oct. and the talk turned to the bourbon barrel competition. Eric M. went to a Woodford bourbon tasting in Indy. He got a chance to ask some questions about the care & feeding of an oak barrel, and it turns out it may be simpler that some of us may have been thinking. He was told to leave the char alone and there should be no need to re-char it.

Jeff G. passed a pale ale around. There are still some logistics that need to be worked out on the barrel project though. Mike R. is going to pick the barrel up at Winterfest at the end of the month. But where and how the beer will be made to fill it came into question. It was generally decided that it should be fermented and transfered as few times as possible to minimize contamination risks. We also don’t know much about the barrel itself. It’s actual size, how it’ll be stored and what size bung hole does it have. We do know that empty it weighs 125lbs!

Mike & Jason opened their first kegged brown ale. They surprised everyone when they said it was dispensed it into the bottle at 30PSI! What type of beer to go into the barrel was the next question. Stouts & porters are the most common types of ales to be aged in barrels, but do we want to be like everyone else or should we try something that will make us stand out. Tom F. has posted a recipe he got online for a barley wine that should be big enough do well in the barrel. The thing we have to remember is, we only enter 5 gallons of this beer in the competition. That leaves a lot of beer for us to finish off, so it should be something we would like.

We take a break from discussion, and the bottles start popping. Trent M. had 2 versions of the same beer. One primed with corn sugar, the other with DME. There was a noticeable difference and the DME got the popular vote of the two. Tom R. passed his apricot beer and Tom F. had an American Amber. Cary K. opened his Obama Black Cream ale & Eric T. had a honey pilsner. Dan B. had a nice porter and Cary K. had the last of his Big Bang series called Sheldon.

Jeff G. tried to get the meeting back on track by talking about mash efficiency and sparge techniques with an assist from Tom F. Jeff gathered the mash technique questioneers he handed out and will compile a club overview. Then he passed around his IPA. Tom R. sent his vintage porter from our porter competition 2 years ago around. That was followed by Jeff K.'s brown sugar ale and Mike & Jason's American pale ale.

Larry then brought up the status of Ron Smith's MBA class. Ron has agreed to come to Kokomo to do his class if there is enough interest to make a full class. Jon & Chris of the Half Moon are willing to host the class, that will be on 3 consecutive Sundays at a time that has yet to be determined. Information on the class can be found at Larry will continue to make arrangements and keep the club updated on the message board.

Eric T. brought the meeting to an end with his electric lemonade. Fermented Country Time Lemonade. That's it, Country Time & Yeast.

Jon T. then held an impromptu show and tell in the brew house of the Half Moon where several homebrewers could be found looking longingly at all the stainless steel tanks, valves, piping, and dreaming the big dream.


  1. Sorry I left before the tour.

    Good recount of what went down.

    Best Beers to my taste went to TOM R's Porter and both the Beer Jason and Mike brought.

  2. Awwwww, I missed a tour? Good job Larry.

  3. We need a photographer to spice up the commentary.

  4. subtle Larry, subtle. I will try to get a couple photos up as soon as I can. I'm kinda laid up right now, so it might be a little bit.


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