Beer Quotes & Wisdom

Anyone can drink beer,

but it takes intelligence to enjoy beer.

--Stephen Beaumont

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.

Step One: THE PURIFICATION
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.

Step Two: THE SACRIFICE
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.

Step Three: THE LIQUID ALCHEMY
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.

Step Five: THE REMOVAL
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.

Step Six: THE BEHEADING
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.

Step Seven: THE JUDGMENT
The bartender now stands in judgment. The beer's head should be two fingers thick.

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

Step Nine: THE BESTOWAL
A perfectly poured pint of Belgian beer is presented with the logos of the coaster and glass facing the customer.

Sunday, November 25, 2012



Saint Arnold - Patron Saint of Brewers

Saint Arnold, a bishop born in 580, is considered the patron saint of beer.

He encouraged people to drink beer instead of water during the Plague. Indeed, the Plague suddenly disappeared once his word spread (though some suggest because beer was boiled in the brewing process, it would have been safer than water, which had previously spread the infection.)

He is credited with having once said, "From man's sweat and God's love, beer came into the world." It goes without saying that the people loved and revered Arnold.

When Saint Arnold died in 640, the citizens of his hometown carried his body from Remiremont to Metz (France) for reburial in their church. On this journey, another miracle occurred - when the weary porters stopped to share their only mug of beer, they discovered the mug never ran dry.

Each July, Belgium's brewers pay homage to Saint Arnold at a church service. On this 'Day of Beer,' brewers march through the streets dressed as the 'Chevalrie du Fourquet' (or 'King of the Mashing Fork').

Saint Arnold was canonized and is recognized by the Catholic Church as the Patron Saint of Brewers.

A reprint form the Belgian Shop Newsletter

Sunday, November 4, 2012


Erik's Award Winning Halloween Party Pizza Dough recipe
Pizza recipe, makes enough for 2-3 9" pizzas depending on how thick the crust is made.

1 envelope active dry yeast

12oz bottle of beer warmed up slightly

pinch of sugar

2 teaspons of kosher or sea salt

2 cups unbleached all purpose flour

3 tablespoons whole wheat flour

olive oil

Crushed spent grains 5-10 oz*

 

In large bowl mix the yeast with the beer and sugar and let stand until foamy, about 5-10 minutes. Stir in salt, whole wheat flour and 1 tablespoon of oil. Gradually add all purpose flour, stirring with wooden spoon until dough is fairly stiff. Turn dough out onto well floured work surface and knead, gradually adding as much extra flour as necessary until smooth, elsatic and no longer tacky, about 5-6 minutes.

Transfer the dough to a lightly oiled bowl and brush the surface with olive oil. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in bulk, 1.5 to 2 hours. If you don't have a warm spot in kitchen, try turning  oven to 300 degrees, put bowl on oven top.
 
Punch down the dough and knead it lightly, then return it to the bowl. Cover the bowl and let the dough rise again until doubled in bulk, about 45 minutes. Punch down the dough agaln and use or refrigerate.

The pizza dough can be refrigerated overnight or frozen for up to 1 month. Let the dough return to room temperature before uslng.
  
Top with pizza sauce, cheese whatever ingredients preferred. Pizzas from 2012 Halloween party were a Margherita Pizza with sliced tomatoes, fresh mozzarella, fresh basil; Sausage Pizza with italian sausage, shredded italian cheese mix, monterey jack.
Cooking time varies depending on toppings, anywhere from 8-15 minutes at 400-450 degrees depending on oven.
 If a crispier crust is desired put crust in oven for 5-10 minutes before topping with ingredients.

*Best spent grains seem to be those from a pale/ipa/brown ale. Light  pilsners and lagers don't seem to have enough flavor to really add much to dough. Darker grains might burn. To prepare the spent grains get 6-10oz of grains, lay on cookie sheet in thin layer. Put in oven on low heat about 100 degrees and dry grains. The slower and lower the heat , the less the grains will change color. Once dry use food processor to crush grains into a flour. More grains can be substituted for the flour, which will result in a rougher texture. 

Wednesday, September 26, 2012

Beer Label for HCHB


Monday, September 24, 2012

Club Shirt Order Form


Friday, July 20, 2012

Fruit Beer Meeting

It was time to man-up and spend an evening trying out a bevy of fruit beers for the July meeting.  Hosted by Larry B. at his home, we had 14 different beers to sample and 13 people to do it.
We started off the event with a homebrew from Cary K.  His tangerine wit may have lost a bit of its fruit flavor i its time spent in the keg, but a nice refreshing summer beer nonetheless.
Deciding to start with the lighter, sweeter beers first we opened up Wild Blue & Wild Red from Blue Dawg Brewery.  We think it is a brewery that is run by Faygo as these 2 beers are soda pop sweet.  The label is a bit confusing as depending of how you hold the bottle to read the label, it is either a lager or an ale.  Either way it is an 8% soda beer.
To follow the Wild Red raspberry, we opened Oaken Barrel's Razz Wheat.  Very mild by comparison, it is more like an actual beer with raspberry undertones.
Abita Strawberry was next.  A nice aroma, but rather non-descript.
Pyramid Apricot was well received.  Very nice aroma, good carbonation, a good summertime ale, very refreshing.
A couple of banana beers were next.  Wells Banana Bread Beer was first.  The beer that inspired Larry to give a banana beer a try earlier this year.  The aroma a flavor are really like banana bread.
Chapeau Banana Lambic next was much sweeter and a bit cidery.  The table was divided on which was the better of the two.
Longtrail Blackbeary Wheat left us wondering where the blackberries were.  A crystal clear wheat with just a faint bit of fruity aroma and not much fruit flavor.
Hebrew Pomegranate is very malty and deemed to be close to Cary's Groaning ale albeit at a much lower ABV.
Liefmans Fruitesse is the lambrusco of lambics.  By the label it looks as though it is a mix of all the other Liefmans lambics.  Another very sweet beer.
Feeling our manliness quickly slipping away from drinking all these sweet, fruity beers we turn to bigger beers in an effort to save our man-cards and not start swapping recipes and discussing wallpaper.Liefmans Flemish Brown is a blend of 3 different vintage browns and is quickly deemed the Best of Show.
New Belgium had 2 Lips Of Faith offerings. Tart Lychee left us wondering what a lychee is supposed to taste like. It could have been right on the money, but we had no way of knowing.
Super Cru with pear juice ended the list.



Thursday, June 21, 2012

2012 Ales For Tails

The club's 3rd year at the Kokomo Humane Society's Ales For Tails fundraiser was another huge success.  The regular attendees are begining to look for us amid all the tables of beer and food.

 This year marked the debut of the new 3 tower configuration of the club bar.  Cary had made two more 2 tap towers to flank our 3 tap gas tower.  This now lets us serve 6 beers with one tap reserved for water (or American lite lager as some referred to it) for rinsing glasses.

This year featured 4 beers from our Half Moon Big Brew collaboration.  A nice selection of single hopped pale ales gave everyone quite a range of flavors.  We would start off with Legacy hops for a very nice neutral, very drinkable pale ale.  The next tap was Sorachi Ace which lead to a little more citrusy flavor, a little lemony.  That was followed by Ahtanum which leans a bit more to the grapefruit end of the citrus spectrum.  The surpriser of the 4 was saved for last.  Celeia hops are very spicy.  Like a holiday ale kind of spicy.  Hints of cinnamon , clove & nutmeg.  Maybe not all that well suited for a single hopped pale ale, but it might make an excellent addition to a wit or winter ale.


Taps 5 & 6 were at the hardy end of the bar with the Larry's Bourbon Barrel Stout and Jeff's soured Barleywine.  Both were well received as the taps were flowing almost constantly.

It's fun to hear, as the event wears on, people come up and ask to try specific beers that they have heard others talk about elsewhere in the event.  It lets you know that we are making very good beer that is making an impression.

Thanks to Jeff, Tom, Cary & Larry for working the event and donating beer as well as Mike & Jason for their Sorachi Ace keg.

Friday, June 8, 2012

Monday, May 21, 2012

Literacy Coalition Beer Ride/Walk

The Kokomo Literacy Coalition will be holding their 2nd fund raising Beer Walk on June 2nd.  This time a bike ride portion has been added that will ride from the start at Cook McDoogles to the Half Moon Restaurant & Brewery where you will get a 4oz beer.  Then cycle on to Kokomo Cycling & Fitness where the Howard County Homebrew Club will be serving up some locally crafted homebrew.  The ride then will return to Cook McDoogles where you can take part in the walk to Ned's Corner Pub, Stella's & the Oasis for their beers.
The bike ride is 11 miles round trip and feature many of Kokomo's new bike lanes.  The ride will start at 3:00 on June 2nd from Cook McDoogles and the walk continues on till 6:00.
A map of the bike ride can be seen here;

View Beer Ride in a larger map
Tickets are $10 and sign up is at Cook McDoogles where you will receive your wristband, beer ticket and 4oz glass.  There will be a Poker Run for an additional fee available for those wishing to participate.

Tuesday, February 7, 2012

We're Mobile! Beginning immediately mobile device users should notice a change in their HCHBC blog experience. We have enabled the mobile version of our blog here on Blogspot. PC and Mac viewers shouldn't notice any difference, but if you access the blog using a mobile device you should be directed to the mobile version of this website. Let us know if you encounter any problems using the website as a result of this change. If you have us bookmarked this change may not take place without some additional action by the mobile user. What that action might be....I dunno. I don't use a mobile device!

Warm Beer, Cold Women

Beer Is Good