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Home » Brews and News
Table of Contents
President : Turn Out The Lights!
House Brewing Session a Success
This Month in Brews & News
Beer Style of the Month : Feb. Barley Wines
Beer Style of the Month : IPA
Minutes of Recent Meetings
Events
Other Information
Competition Calendar
Archives


March 2000, Vol. XXV, Num. 3
Don T. Knott, Editor
Contributors:
Kevin Baranowski, Tom Wolf, Brian Vessa,
Rich Schmittdiel, et al.
Contents Copyright 2000 The Maltose Falcons

Turn Out The Lights
by President Kevin Baranowski
    The Party's Over, seems like it went by in a blur, and I didn't even drink that much! ( Well except for that full Anchor Cup of Liberty Ale that I was forced to quaff ).
    We owe a big thanks to Bruce Joseph, Bob Brewer, and all the staff at Anchor for hosting another outstanding party. The semi-plugged Maltose Falcons Band was great and we thank them for entertaining everyone and celebrating ten years together. I'd also like to thank Jim Moorman for selling all those mugs, glasses and shirts all the while trying to enjoy the party too. I'd like to thank Daryl Richman for signing my Bock book! I'm sure everyone looks forward to going back again in a couple of years.
    I hope the rain didn't dampen your plans and you got the chance visit the San Fran. sights and drink some beer around town. The Baranowski, Keppler, Macala gang drank many a beer, including many Barleywines at Faultline Brewing Co., the Toronado Pub, Beach Chalet Brewing, Magnolia Brew Pub,( Old Thunderpussy 98&99 ),Steelhead, and at the tour at Pyramid in Berkley.
    If you found any interesting places or have any good stories to tell, send them in for next months newsletter. Wow, what a meeting we had last month, more than 60 people in attendance. We had a lot of beers (~20) for the tasting at the beginning of the meeting.
    I hope everyone saved some for this months meeting. We had more people bring in Chili than we've had in a couple of years. Thanks to everyone that made chili for the cookoff. Jolene's was voted the best, (was it a fix or she really is the right person for the Burgermistress job ).
    Don't forget about entering the Maltose Falcons Mayfaire. The dates to bring in beer are extended this year, March 2nd to the 16th. That means that you can bring them to the next meeting at the shop. If you are a newer member, this is the time to enter your first competition. We hope to have a good turnout this year. If your reading this from out of town, be sure to get your entries in on time. See all the rules on the Falcons website, www.maltosefalcons.com. The Mayfaire Party date is set for April 15th, and it looks like we'll be at the gun club. Weekend camping should be available there.
    Southern California Homebrewers Festival tickets for May the 5th are now for sale for $30.00 ea. Camping spots are reserved for the Falcons at Lake Skinner. Contact MB Casselman to share a site. This is a great big homebrew event. The Maltose Falcons booth always has the best beers, so start brewing now and make your plans to be there. What could be better than spending the weekend with friends that all have something in common, the love of BEER. The passing of the February meeting makes 7 years now that I have been a Maltose Falcon. I have made many friends and learned a lot about brewing in this time. I look forward to continuing on as President, and I encourage our newer members to make some new friends, learn from the others about brewing, and get involved in club affairs. It's your club after all.

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House Brewing Session a Success
By MB
    The Falcon IPA brew was a success thanks to all those who attended. Despite the fact that Kevin Baranowski started his brew (10 gal of corn lager) about 30 minutes ahead of us we managed to finish at the same time as him. Fermentation took off in three hours and has been quite rigorous. My blowoff erupted into a mound of foam that ended up all over the floor. BTW my allotment of IPA is going for a cask-conditioned version (Double dryhopped of course).
    Also Kevin, Drew Beecham (sic), and Steve Keppler were all on hand for the Ventura County Wine and Food fest. The Falcon table looked the best ever and the beers were all well received. Of course the real buzz was about this new commercial beer called Hollywood Red. ;)
    Enough about last week. For those of you with short memories. BJ's Monthly Beer Tasting - Wednesday, March 1, 2000 7:30 pm Admission: $12 (you must mention you are a Falcon member). This month's tasting features Irish Stouts.
    Falcon Brew Session - Saturday, March 4, 2000 9 am-4 pm This has been finalized. 45 gallons of Dougweiser is scheduled to be brewed at my house. Tom Hamilton and Jerry Pooler are heading the brew since they know how to handle cooking the rice. We are planning on pitching three different lager yeasts. We will start at around 9 am and should be done by about 4 or 5 pm. This beer will be used for upcoming events (Mayfaire, So Cal Homebrewers Festival & Sunfest). I think all the beer is spoken for but you are welcome to come and see how it is brewed. I still have a few gallons of cask conditioned Hollywood Red left for those in attendance.
    Santa Anita Beerfest - Saturday, March 4, 2000 12-5 pm Santa Anita Race Track infield. $1.50 per taste. 20+ local breweries.
    Falcon's monthly club meeting - Sunday, March 5, 2000. 1-5 pm. Lunch will be served around 2 pm. Tickets for the So. Cal Brewers Festival will be on sale as well as available tent spaces.
    Have a great week!


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This Month in Brews & News
by Don T. Knott
    Well here's another issue, late as hell and full of holes. An overabundance of work has kept you editor running like a hamster on a wheel for two months now, lot of motion, no progress.
    Mayfaire is right around the corner, so the entry form is included in this issue.
    Enjoy.


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Beer Style of the Month : February :
Barleywine
by Falcons Grand Hydro, Tom Wolf
(805) 296-0872, WOLF1@IBM.NET
    This is my favorite winter warmers and also a very popular selection with many of the Falcons. Be sure to try the Anchor Old Foghorn at the Anchor party. It is a Barleywine of great renown; certainly one of my favorites. These beers are classified by the Maltose Falcons style guidelines in class 11. Strong ale, Barleywine and Imperial Stout as sub-class D English and sub-class E American Style Barleywine. Yes I know "its beer not wine". The term is definitely English and usually used to describe the brewer's strongest offering. According to Michael Jackson the earliest he has seen a printed reference to it was the 1903 label for Bass #1 Barleywine. He goes on to say that the Bass Barleywine is still made today. These are heavy malty beers with a color ranging from ruby copper to deep mahogany with fruity esters and some winyness due to ale yeast and high alcohol content. Historically Barleywines were matured for up to 18 months in wooden casks to round out the taste. This is the beauty of Barleywine; it keeps for years and undergoes profound changes in its complex taste usually improving with age. Barleywine is definitely not a high production product; only a select few brewers who are willing to produce a quality product in spite of high ingredient cost and long storage time brew it. As an extreme example of time and expense Jackson mentions the amusing practice of taking the beer for a walk or rolling the casks about the brewery weekly to rouse the yeast and allow the strong beer to attenuate. Although the practice is a bygone it gives the idea of the care and patience required top produce a good Barleywine.
    The following is how the Falcon's guidelines describe Barleywine. I merged the descriptions of English and American Barleywine.
    Aroma: Moderate to intense fruitiness; In the English versions the presence of hops (English varieties) may range from mild to assertive. In the American versions the presence of hops (typical American varieties) may range from moderate to dominant. A caramel-like aroma is often present.
    Appearance: Color may range from rich gold to very dark amber or even brown. Often Barleywines have ruby highlights. Some may have low head retention.
    Flavor: Fruity, with a great intensity of malt. In the English versions the hop bitterness may range from just enough for balance to a firm presence; the balance therefore ranges from malty to bitter. In the American versions the hop bitterness may range from just enough for balance to a firm, resiny dominance; the balance therefore ranges from slightly malty to intensely bitter. Some oxidative flavors may be present. Alcohol should be evident.
    Mouthfeel: Full-bodied, with a slick, viscous texture. Warmth from alcohol should be present.
    Overall Impression: The richest and strongest of English ales (sometimes with an American spin), with an intense, almost spirit-like presence.
    Comments: Normally aged significantly prior to release. Often associated with the winter or holiday season.
    History: Usually the strongest ale offered by a brewery, and often vintage-dated.
    Ingredients: Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil.

    Vital Statistics:
    OG: 1.080 - 1.120+
    FG: 1.020 - 1.030+
    ABV: 8.0 - 12.0+%
    IBU: 50 - 100
    SRM: 10 - 22

    Commercial Examples (English): Anchor Old Foghorn. Young's Old Nick.
    Commercial Examples (American): Sierra Nevada Bigfoot. Rogue Old Crustacean.
    
    Brewing Barleywine:
    Here are some guidelines gleaned from my references:
    The base malt is English pale malt or North American two row malt. Use malt extract to help achieve the desired starting gravity. Using three pounds of extract is common to limit the amount of grain required. Go easy on specialty malts; (use up to 15% but typically 8%). The large amount of base malt and the long concentrated boil will create a lot of flavor and color. Crystal malt, (at 5% to 6%), is the most widely used specialty grain for brewing Barleywine. Munich, Vienna or other specialty grain can be added is small quantities if there is a particular taste you are trying to achieve. Hop at between 50 and 100 IBU depending on if you desire a balanced soft ale or a hoppy profile. For a British character use primarily East Kent Goldings or a similar variety of hops. For an American the "3 Cs" Cascade, Columbus, Centennial are appropriate along with any other hops you would normally use in a pale ale. Consider using high alpha hops for the majority of the bittering within the desired hop profile. This will reduce the loss of precious wort to the spent hops. Water is not a big issue, use your tap water as is. Select an ale yeast that is highly attenuative. Because the aging process removes much of the yeast character the particular strain is not as important as in most other ales. Proven yeast examples are Wyeast 1056 (California), 1028 (British). Pitch twice as much yeast as you normally would for a standard ale. Using the yeast from a previous batch of normal ale or several packets of dry yeast is also recommended. Allow two to four months for fermentation.
    Here is a simple recipe for 5 gallons of "Old Extraction" Barleywine
    6.6 Lbs amber malt extract
    6.0 Lbs light dried malt extract
    20 AAU Galena or East Kent Goldings, Last 45 minutes
    1.0 Oz East Kent Goldings, Fuggle or Willamette, At end of boil
    Boil for 60 minutes
    OG 1.095
    IBU 85
    Pitch with 2 or 3 packets of dried ale yeast of Pasteur Champaign yeast

    Here is my "Old Smokey" recipe that has won quite a few awards:
    22 Lbs Belgian Pilsner
    1.0 Lbs 90 L Durst German Crystal
    1.0 Lbs 35 L Scottish Crystal
    1/4 Lb Belgian Special B.
    1/8 Lb Chocolate Malt
    1.4 Lbs Light malt Extract
    1.0 Lbs Corn Sugar
    OG 1.090-1.095
    1.0 oz Each Northern Brewer, Centennial, Chinook (25 AAU Total) Boil for last 90 minutes
    2.0 oz Centennial, 1.0 oz Cascade, 1.0 oz E Kent Golding at end of boil
    Boil for two hours and pitch with a big starter of Wyeast 1056.


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Beer Style of the Month :March :
IPA
by Falcons Grand Hydro, Tom Wolf
WOLF1@IBM.NET
    "Drinking IPA" - In my mind I can still hear the music of the Falcon's Blues Band wailing "I'm Drinking IPAaaa" from the past. And its a good thought since this strong hoppy beer will grab your taste buds and won't let go IPA is known for high bitterness, hop aroma, fruitiness as well as being strong ale.
    IPA has had an influential role in the history of beer and is a beer designed for a function. It was created to solve a problem. In the mid 18th century British sailors, soldiers and colonists in the Indies were beer loving people in an area too hot for brewing. The beers of the day, mostly sweet brown ales did not ship well and would not survive the four month rocking journey through water whose surface was in places was as hot as 86 degrees F. For example Porter would arrive flat, musty and sour. Initially the British Navy experimented with shipboard brewing from concentrates with some success in cooler waters but this was not the solution in the West Indies. Relatively low shipping cost due to the many boats going to India to pick up spices and silks made the idea of shipping beer there attractive.
    In 1790 George Hogson of the Bow Brewery created Hodgson's India Ale, a strong hoppy beer that would stand up to the shipping. Features that allowed this was the high hopping rate along with additional finishing hops, high alcohol content, high attenuation, a very pale malt profile and high priming to keep the yeast alive and preserve the carbonation. The beer style was such a success that the quantities shipped to the Indies went from 1,500 barrels per year to 9,000 by 1900. Hodgson was able to keep a virtual monopoly on beer sales to the Indies for many years. Eventually attempts to copy the style and break into the market led to the emergence of Burton on Trent as the brewing capitol of England. The Alsop, Bass and Salt breweries all claim to be the first Burton breweries to brew IPA. Previously the Burton ales were strong and sweet. The highly sulfate Burton water emphasized clarity and bitterness and allowed better hop utilization than the carbonate London water. The new IPA's were the palest ales brewed to date and were very dry and hoppy. The Bass IPA's had starting gravity as high as 1.070 and finished as low as 1.003 and had hopping around 70 IBU.
    IPA was almost exclusively exported to the Indies until 1827 when a shipwreck in Liverpool introduced it to the public and made it popular in England. Brewing of IPA eventually spread to the northeast coast of the US. The popularity of IPA eventually declined until in the twentieth century only Ballentine's IPA remained. This was due to the eccentric owner Ballentine himself. Today the Ballentine IPA as well as all of the original IPA's are gone and due to tax laws British encouraging low gravity beers their IPA is now usually synonymous with special or best bitter.
    The craft brewing revolution in the US has given both pale ale and IPA an American take. Some of the new American beers that fit the IPA profile are Grant's IPA, Anchor Liberty and Sierra Nevada Celebration. Although Grant's was the only one actually designed as an IPA many consider the other two to be IPA. Liberty may be the best example of the style while Celebration has won an award in the GABF in the IPA category. Fritz Maytag is said to have been inspired by a trip to England to brew both the dry hopped Liberty and Foghorn ales due to his sensitivity to the decline of the strong hoppy ale in the U.K.
    Brewing IPA:
    Falcon's Guidelines: CLASS 6, Subclass A. English-Style and Subclass B. American-Style
    OG: 1.050 - 1.075, FG: 1.012 - 1.016, ABV: 5.0 - 7.8%, IBU: 40 - 60+, SRM: 8 - 14.
    The base malt should be quality two-row malt. British pale ale malt is particularly appropriate especially for British-style IPA. If you are extract brewing a good starting point for a mini-mash is 70% extract and 30% grain. For flavor and body, 1% to 5% of 40 to 90 L caramel malt and 1% to 4% carapils may be used. For color and flavor 5% to 10% of Munich or Vienna malt is appropriate. Water moderate in carbonate and high in sulfate is very appropriate. If your local water is high in carbonate with a lot of temporary hardness such as our Santa Clarita water dilution with 50% purified water is a good idea. A sulfate addition of up to 5 teaspoons of Gypsum is typical for these beers. If using purified water 4-teaspoon gypsum, 1/2 teaspoon of Epsom salts and 1/16 to 1/8 teaspoon of non iodized salt can be used to Burtonize the water. For British style use European East Kent Goldings or Fuggles hops. For American IPA use Chinook, Centennial, Columbus or Cascade hops. The appropriate hopping level is about one IBU per gravity unit, for example use 70 IBU worth of hops for a starting gravity of 1.070. Hop level may go as high as 100 IBU. Use American (1056), London (1028) or British yeast varieties.
    Recipe for 12 Gallons Falcons Pride IPA
    81% Domestic 2 Row (25 Lbs) 3% CaraPils (1.0 Lbs)
    8% Munich DWC (2.5 Lbs) 8% Crystal 40 (2.5 Lbs)
    Woodland Hills Tap Water
    Infusion Mash 60-90 Min at 155 F, 0.3 gal/lb (9.6 gal)
    Add ~ 1 tsp Gypsum (to pH 5.4)
    Yields 12 gallons of 1.065 to 1.070 gravity
    Boil 75 minutes, first wort hop with 1.0 oz Centennial 10%
    Last 60 minutes, 1.5 oz Perle 7.1% and 0.5 oz Chinook 11.4%
    Last 15 minutes, 1.0 oz Centennial 10% and 3.0 oz Crystal 3.8%
    End of boil add 2.0 oz Cascade 4.7%
    Dry hop with 1.3 oz Centennial 10% and 1.3 oz Cascade 5.6%
    Hop amounts are for Pellet, increase up to 10% for leaf (60 IBU total)
    Pitch with Wyeast 1056 or cultured Sierra Nevada yeast
A Year of Beer. (A complete list of Styles for the year)
by Tom Wolf
February Barley Wine : (Bring your strong beers)
March India Pale Ale (Bring your big hoppy beers)
April American Lagers (Lawnmower beer month)
May Octoberfest/Marzen/Bock (Bring any type of German Lager)
June Lambic (Bring any fruit, specialty, or soured beer)
July American Wheat / Cream Ale (Bring your heat beers or light ales)
August Belgian Abbey Ales (Dubel and Strong Dark Ales) (Bring any big dark ale)
September Scottish and Irish Ales (Bring Bitters and Pale Ales)
October Wheat, Witbier / German Wheat : (Bring some German wheat beers)


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Minutes of Recent Meetings
by Rich Schmittdiel, Secretary
Maltose Falcons Board Meeting, 2/1/2000
    The February board meeting was held at Kevin's house on February 1. The meeting got underway about 7:30 PM. Attending were Kevin Baranowski, John Aitchison, Tom Wolf, Don Knott, Steve Keppler, Jerry Macala, Drew Beechum, Jim Moorman, and Rich Schmittdiel. Heather and Jolene fed us a wonderful dinner of "dirty rice".
    First order of business was a presentation of the club's financial status by Treasurer Jim Moorman.
    Next we discussed the chili cook-off, which is set for the February meeting to be held at the shop on February 6. Heather was assigned to contact those who had signed up to bring chili and remind them, as well as the task of preparing award certificates.
    Then we discussed last minute details for the pending Anchor trip: We scrubbed the notion of trying to arrange for limousines for transportation to and from Anchor, as attendees will be scattered at hotels around the city. Kevin will arrange with a cab company to have cabs standing by at the end of the event so members will be able to get back to their hotels safely. The Falcons Brews Band will be playing, semi-unplugged. Brian is looking for transportation assistance, as there is still plenty of band gear to move for an unplugged session.
    Commemorative T-shirts have been produced in three styles, thanks to a tip from MB for an economical, reliable source. Your secretary will apparently have his wish fulfilled for a tie dye number. There will also be a stonewashed blue version as well as a tank top. These should make their debut at the February club meeting and will be in short supply, owing to the limited production run. Considerable debate ensued over how to set prices; but we eventually settled for a slight mark up, to offset anticipated gifts to assorted dignitaries.
    Commemorative glassware has also been produced in limited quantities for the Anchor bash. It will not be ready in time for the upcoming club meeting, but will definitely be on sale at Anchor.
    The Southern California Homebrewers' Festival is set for the 1st weekend in May. The Maltose Falcons Blues Band will play there. MB has reserved 5 campsites at Lake Skinner. A sign up sheet will be available at the February meeting for those wishing to camp there.
    Jerry Macala provided an update on the proposed Sunfest, set for August 11, 12, and 13 at Two Harbors in Catalina. There will not be a club-chartered boat to provide transportation for members and gear. We failed to achieve "critical mass" in time to guarantee the reservation. The club will charter a boat to transport the kitchen, the food, the band's gear, and the mandatory kegs of beer. Members will be on their own to arrange trips on either of the two commercial services between the island and the mainland. A raffle is planned for the Mayfaire to raise funds for Sunfest.
    There is to be a club brew at MB's house on February 26. Proposed is a mass effort to brew up a batch of the Anniversary IPA. Sign up sheet to be available at the club meeting. The board agreed to subsidize a bulk grain buy in the amount of $100, for members to use for the purpose of producing beer to serve at festivals, etc.
    Drew provided an update on the new club webpage (www.maltosefalcons.com). He has completed archiving all of the information from the old webpage, and we can tell Jeff Jost that he may now shut it down.
    The meeting broke sometime after 10:30, all of the fine beers having been consumed by then.


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Events Calendar Check the big events section
    Sundays, Keg Night at Lucky Baldwins 17 South Raymond Ave. Pasadena. First pint is $4.50, keep the glass, refills are $2.50 until the keg runs dry, for more information call (626) 795-0652.

    First Tuesday, BJ's Beer Appreciation, Brea Every month. From 7:30-9:30 PM. $10, includes 10-11 tasters. Call (714) 990-2095 for reservations and directions.

    First Saturday, BJ's Brewery Tour, Brea Every month. Includes tasters, pizza, and souvenir glass for $14. Call (714) 990-2095 for reservations and directions.

    First Wednesday, BJ's Beer Appreciation, Woodland Hills Hosted by Alex Puchner and David Mathis, time 7:30-9:00 PM. Admission: $14 per person includes all beer samples, handouts and a raffle ticket. The schedule for the next few months is as follows : 11/3 Local Microbrewers Night, 12/1 Domestic Winter Warmers.



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Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.