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Home » Brews and News
Table of Contents
President : Election Time
Christmas in July
Become a Beer Judge
This Month in Brews & News
Sunfest at Catalina
Beer Style of the Month : American Wheat and Cream Ale
Minutes of Recent Meetings
May's Beer Style of the Month : Vienna / Marzen / Octoberfest
Events
Other Information
Competition Calendar
Archives


July 2000, Vol. XXV, Num. 7
Don T. Knott, Editor
Contributors:
Kevin Baranowski, John Aitchison, Jerry Macala,Tom Wolf et al.
Rich Schmittdiel, et al.
Contents Copyright 2000 The Maltose Falcons

Election Time
by soon to be reelected Kevin Baranowski ?
    It doesn't matter if you're a Republican, Democrat, or member of the Green Party, the Maltose Falcons elections are open to all club members. July 9th is Club Election Day 2000. I can't promise you'll get one of those little "I Voted" stickers, but you will be helping to select those that have been nominated to run our great club. Remember it takes volunteers to make our club great! We have a lot of newer members that have never been on the Board. I won't be at the July meeting due to vacation plans, but I've been nominated and want to continue on as President. We still have open positions to fill, so think about running. We really want some dedicated club members to get involved with us on this next term of the Falcons Board. The following text is from the June 1997 Brews & News, written by Brian Vessa. I'd like to rerun a portion of this article describing and summarizing each Board position.

President:Runs the general meetings and the Board meetings. Writes the front page article in the newsletter and sets the tone for the activities of the club. Generally looked to for all manners of questions. A member of all committees in the club. Has check signing authority.
Vice-President:Heads up the competition committee. Organizes the Mayfaire competition. Takes over for the President if he can't make a meeting. Has check signing authority
Secretary:Takes minutes of general meetings and Board meetings. Writes up these minutes and submits them for publication in the newsletter. Chairs meetings that the President & Vice-President cannot attend.
Treasurer:Deals with the club treasury. Reimburses expenses, generates reports of the clubs finances to the Board. Files the end of the year non-profit tax forms. In charge of ordering and selling club paraphernalia.
Public Relations:Sends out certificates of appreciation. Authors news releases to promote the club to the media and the public. Functions as club historian and archival manger.
Activities Director:Arranges outside club activities, field trips, tours, etc. In charge of club festivals and raffles. Keeps the club abreast of events in the brewing world.
Membership Director:Maintains the current roster. Issues membership cards to current members. Proctors nominations and elections. Picks up the newsletter from the printer and mails it to the names on the current roster plus complimentary copies and newsletter exchange participants.
Newsletter Editor: Produces the newsletter once a month and takes it to the printer. Keeps the database of the clubs past newsletters and articles.
Grand Hydrometer:In charge of dissemination of knowledge regarding beer styles and defects. Leads style tastings and troubleshooters panels. Leader of the Dead Palates Society.
Burgermeister(s) : In charge of arranging for food at meetings, festivals and judgings. Two people may occupy this position if so elected.
The Board of Directors:The club officers as a whole are in charge of the club's directions and activities. Board members lead monthly demos at club meetings or arrange for them. To be on the Board is an honorable position with a lot of influence over what the club does and doesn't do. This club is great because of the people that have given their time, creativity and inspiration over the years. If you have never served on the Board, you really owe it to yourself and the club to do it at least once. You'll be amazed what can be accomplished if you want it to be done. DO IT!
    I thank Brian for his well written description of the Board of Directors.

    SUNFEST is fast approaching. Catalina here we come August 11th-13th. See Treasurer Jim Moorman or call him at (818) 708-0619. Get your $40. 00 per person, $20. 00 per child check to him or to the shop by JULY 9th. Jim has the sign-up list. Be sure to put down all your info, including the times your going and returning, and the amount of beer you might be bringing. See the article in this newsletter for info on where to book your boat reservations. The Falcons have selected the 2:30 PM Friday departure as the time we can get together for a "Party Boat" ride over. The beer and band equipment will be gathered Thursday night the 10th of Aug. Beer kegs can go to Tavern Services in Northridge, 18228 Parthenia St. (818) 989-3171. Band equipment will be gathered along with additional kegs on the West Side. Call soon to book your boat times, before they are all filled. It should be an awesome Beach Party that you won't want to miss.

    Well vote for me in my absence, John Aitchison will keep the meeting and beer flowing smoothly, and I hope to see a huge turnout at Sunfest next month.

        - Kevin


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Christmas in July
By John Aitchison
    I'll be hosting the Falcon's annual Christmas in July beer tasting on Tuesday July 12 at my house at 18902 Chase St. in Northridge. The official tasting starts at 8 PM but come anytime after 7:30 if you want to sample any of my homebrews.

    If you you've ever been to a Falcon tasting you know they're a lot of fun. Lots of beer and talk about beer. You even learn a bit about beer styles and hear opinions on the qualities of each beer. You don't have to be a judge, just a beer lover. You end up with samples of maybe 10 or so beers (as much as you want to drink) and get to drink hard to find beers that you otherwise wouldn't get. The Christmas in July tasting is usually one of the best.

    There will be several years of Sierra Nevada Celebration Ale and several other winter warmers to quench our thirst. Rumor has it that MB managed to find some Eastern winter warmers not available in California. All of this for a total cost of $6.00. The money just goes to cover the cost of the beer and any profits go to the club treasury. See me at the meeting or give me a call at (818) 886-3568 (home) or (818) 989-3171 (work) if you want to come. I'm enclosing a map so you won't get too lost.

(See the map on p. 15. - Ed.)(No Just Click Here - Web Master)


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Become a Beer Judge
By John Aitchison
    The club will be offering a BJCP class on Tuesdays at the shop starting on October 10 with the BJCP exam being offered on November 18. Last month I talked a bit about what you do in a BJCP class. Yes, you drink a lot of beer, but you learn a lot about our favorite beverage as well. Today, I'd like to write about what a judge does at a competition.

    Usually the first thing you do at a competition is talk to friends from other clubs and fellow Falcons. The judging fraternity isn't huge; and you see many of the same people at different times and places. Often when you judge with a person, they become a friend. After all, what you're doing is drinking beer and talking.

    Anyway, the organizers of the competition are always glad to see you. They know you are needed and they love to have BJCP judges; it adds credibility to their competition. You usually get to choose the beer styles you'll be judging; I usually end up with German beers of some kind or another. You sit down at a table, meet your judging partner, fill out a small amount of paperwork, and the judging begins.

    All the beers are brought to you by stewards. The only time you have to get up is the usual reason when you've had a lot of beer. You'll smell, look at, and taste usually 8 to 14 beers. As you sample the beers, you write down your opinions. Each beer gets assigned points for all kinds of thing like aroma, balance, clarity, finish, and mouthfeel. It takes about 5 to 10 minutes to score each beer.

    The beers can get a score from 0 to 50 points; but under 8 or over 45 is very rare. Yes, you get some bad beers. You can usually tell those quickly and just a taste is all you need. You also get some delicious brews. I've judged flights where I couldn't believe I didn't have to pay a lot for the beers. One great beer after another. You get to tell the brewer that too.

    When you're done you and your partner choose a first, second, and third place and you get to eat. Almost all contests feed you well including dessert. Of course you get all the beer you want; usually you don't want too much. Sometimes other judges will share really good beers with you.

    There is a certain amount of respect that goes along with being a beer judge. People ask me to evaluate their beers all the time. I've walked into brewpubs and either complimented or complained about the beer. As a judge, you know what you're talking about. I find I enjoy beer more when I evaluate it.

    I enjoy going to interesting places like San Diego or Las Vegas and judging. You get to do fun things before and after the contest and of course your beer bill is zero. Anyway, if any of this sounds interesting to you; leave those Tuesdays in October and early November open. We'd love to have as many beer judges as possible; and you can have fun and help the club at the same time.


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This Month in Brews & News
by Don T. Knott
    Congratulations to Grand Hydro Tom Wolf. His "Old Smokey Barleywine" recently took Best of Show at the Masters Championship of Amateur Brewing II this past March 24-26 in St. Louis, Mo. This was reported along with a color photo of Tom and his lovely wife Carolyn in the July/August 2000 issue of Zymurgy.

    Tom was the only Falcon to score. The redoubtable Bay Area Mashers, our rivals/cohorts up Anchor Steam-way, had two members make it onto the leaderboards.

    In the AHA 2000 National Homebrew competition our own VP John Aitchison, Northridge, CA, carried the Maltose Falcons name to a Bronse Medal in Category 2, "European Pale Lager". He was also the only Falcon to score. Quality Ale and Fermentation Fraternity, our compadres to the south, medaled in 4 categories, along with three other affiliates of SoCal brewclubs

    Falcons, I said it last month and I'll say it again. If we want our club to be recognized as the best, not just the oldest we have to enter more beers in more competitions. John and Tom can't carry the club alone. Let's get busy.

    In this issue President Kevin Baranowski reminds us of our civic duty Veep John invites us to a tasting and a class, and Publicity Director Jerry Macala presents an insightful essay on the causal connection between beer drinking, sunstroke, skirt chasing and schizoprenia.


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Sunfest at Catalina
by Catalina Falcon falcon@greatbytes.com
    Have you ever been to Catalina? Have you ever been to Two Harbors? Have you ever been snorkeling, hiking, biking, lounging, drinking, feasting, dancing, diving, boating, camping, sailing, swimming, fishing, and partying with Anchor's four time home brew club of the year? At Catalina? You don't get out much, do you?

    Fear not, there is still time to turn your life around and sign up for the party of the summer! We're still looking for a few good men to join in a celebration of the sun and that wonderful grain that grows on the open plains in the breadbasket of America. Only a few men mind you. We're really looking for a bunch of hot chicks to join us. Can I say "chicks"? Actually I could give a cowchip about the men and the grain for that matter. OK, forget the men and the grain. Woman, get me a beer! No wonder I'm still single.

    Anyway it's been many a moon since the Falcons last set foot 26 miles across the sea. As you know we don't often get invited back anywhere, mainly due to Dave Janss' obsession with liberating church bells, but in this case they actually love us and can't wait to party with us again. I guess they don't have any church bells there? Or maybe we "forgot" to invite Janss last time? Hey Dave. you know I'm just messin' right? I fully support your right to steal everything that isn't nailed down! ;)

    So what's up? Have I convinced you yet to drop a few bucks for a weekend of rowdiness? Or are you still thinking like my friend S.K.: "Ohh, I don't like to camp. I'm afraid. We might get in trouble. I might get an insect in my tent! Boo Hoo Boo Hoo." Pretty pathetic, isn't it? You definitely don't want to follow that example. Frankly I can't think of a single good reason not to go. Unless you're just fed up with hanging around a bunch of loud, obnoxious alcoholic schizophrenics. Just kidding. No I'm not.

    Well that's enough with the details already. We need to talk about the experience. Do you know there is a psychedelic fungus that grows on the island and becomes airborne in the summer months? It puts weird thoughts in your head. I visited the island last week but I don't think there's any fungus there yet.

    So that's about it. If you want to go you need to sign up soon. We have about fifty camping spaces available and they are going fast. We also have about 25 additional overflow spaces, but I think we might lose them if we don't fill them up soon. So, tell your friends. Tell your co-workers. Tell everyone, especially "you know", about the party of the summer.

    $40 includes two nights camping, transportation of gear from boat to the campground, dinner Saturday night, ice & co2 for the beer, the band and much fun! The boat transportation is not included. Call one of the boat companies early to reserve your boat trip. Boats leave from San Pedro, Long Beach & Dana Point. There are two boat companies: Catalina Express 310-519-1212 (more expensive, more strict luggage rules, more daily crossings, faster) They probably will not allow beer kegs. Catalina Cruises: 800-228-2546 or online sales www.telesails.com (cheaper, not as comfortable, liberal luggage rules, slower.) They allow two wheel hand carts. Make sure you go to Two Harbors not Avalon!

    For a limited time we are offering a "beer back" guarantee: Bring your best home brew to the event. We will drink it. If you don't have a good time we will return all of the beer we drank to you. You won't find a more iron clad guarantee anywhere! Email or call with comments or questions.

        -Catalina Falcon


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Beer Style of the Month :July :
American Wheat and Cream Ale
by Tom Wolf
    These beers are classified by the Maltose Falcons style guidelines as class 3, subclass A, American Wheat Ale and subclass C American Cream Ale. Both styles are good summer "lawnmower" beer. If you are brewing without refrigeration both styles are good substitutes for light lager as a light refreshing summer beer.

    These styles are as American as 4th of July, being served at most US microbreweries as a refreshing ale alternative to light lager. The wide range of accepted recipe choices along with ale temperature brewing with the brewery's standard ale yeast make them logical choices. Hop variety is wide open and North American grain is normally used.

    American Wheat Ale is similar to German Wheat Ale but is brewed with a neutral ale yeast instead of the "clove and banana" flavor producing yeast normally used in Germany. A recipe of one half to two thirds wheat or wheat malt is expected to gain the wheat beer pedigree. The beer should be light and refreshing with good balance between hop bitterness and malt/wheat flavor. Color is normally pale straw to gold. Dark versions also fit the category. Clarity may range from brilliant to hazy due to the wheat. A big, long lasting head is expected also due to the wheat.

    Examples: Anderson Valley High Rollers Wheat. Wheathook.

    American Cream Ale is a smooth and light but creamy, thirst-quenching blond ale with both low maltyness and hop bitterness. Lightness and distinctive flavor are usually derived from the use of corn as an adjunct. Color is normally Pale straw to pale gold. Like a lager the beer should be well-carbonated and clear or even brilliant and should have good head retention. Cream Ale is usually fermented as an ale and then cold conditioned to reduce the fermentation byproducts and gain lager like flavor. Occasionally Cream Ale is made by blending ale and lager beers.

    Examples: Rogue Golden Ale. Genesee Cream Ale. Little Kings Cream Ale.

Statistics:American WheatCream Ale
OG:1.035 - 1.0551.044 - 1.055
FG:1.008 - 1.0151.007 - 1.010
ABV:3.7 - 5.5%4.4 - 5.7%
IBU:10 - 3010 - 22
SRM:2 - 82 - 4

    Brewing :

    These are good beers to improvise a new recipe. Use your favorite hops and a clean ale yeast such as Wyeast 1056 for either style.

    American Wheat Beer: Use 1/2 to 2/3 domestic wheat malt. The rest of the grain bill is normally two row malt, although small amounts of flavoring or body malt can be added for taste. Ferment at cool ale temperature, around 60 to 68 F, for clean taste.

    American Cream Ale: The base malt is normally North American two row malt. Use a portion of Maise or corn starch and Carapils or light crystal to develop the characteristic creaminess and taste. Hop type is not critical.

    Here is a typical recipe for a "Genesee" style American Cream Ale:

    Malt:

    5.5 Lbs. Two Row Malt

    1.0 Lbs. 10 L Crystal

    1.5 Lbs. Maise

    1.0 Lbs Vienna, Munich or a Mix of both

    OG: 1.050

    Hops:

    1 oz (4.5 AAU) Liberty or Crystal 60 minutes

    1 oz (4.5 AAU) Liberty or Crystal at end of boil

    Boil 60 to 90 minutes

    Pitch with a quart starter of Wyeast 2035 or 1056. Ferment at 60 to 65 F for two weeks and then store at 35 to 50 F for three to six weeks.

    Bring some to a meeting!


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A Year of Beer. (A complete list of Styles for the year)
by Tom Wolf
January Imperial Stout : (Bring your Stouts and Porters)
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)
November Spiced Beers : (Bring a spiced beer)
December Old Ales / Strong Ales : (Bring Your Winter Warmers)


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Minutes of Recent Meetings
by Rich Schmittdiel, Secretary
Maltose Falcons Board Meeting, 6/6/2000
    The June board meeting was held at Lucky Baldwin's the evening of June 6. The meeting got underway somewhere around 7:15 PM. Attending were Kevin Baranowski, John Aitchison, Steve Keppler, Rich Schmittdiel, Tom Wolf, Jerry Macala, and Drew Beechum.

    Jim Moorman presented the club financial statement in absentia, having used e-mail to distribute it to board members.

    Kevin requested volunteers to present the noon time tech talk at the club meeting next weekend. He ended up volunteering himself to do the presentation.

    Kevin relayed a request for club volunteers from John Daume to form a work party to perform necessary maintenance and repairs around the shop. Specifically, John would like to have the clubroom repainted, a leak in the roof repaired, the patio tarp replaced, and the window between the shop brew system and the lab replaced. After some discussion, the board decided to ask John to defer repairs unit the September time frame, in the hope that the weather will be more accommodating for roof top work employing tar.

    The remainder of the meeting was spent in discussion of plans and options for the Sunfest at Catalina. Craig Wickham provided an update on boat availability: Catalina Cruises will NOT be running a boat to Two Harbours that weekend. This leaves only Catalina Express as a choice for member transportation. They will be running three boats on Friday, 8/11, with the best choice being the 2:30 P.M. departure. Members planning to party in Catalina should make their boat reservations early, to take advantage of a potential group discount, as well as to ensure that they will actually have passage assured.

    John Aitchison provided an update on his project to present a B.J.C.P. class this fall. The board discussed and agreed to fix the price of the class at $50. The fee will cover all materials to be consumed over the course of 5 classroom sessions.

    The meeting adjourned about 9:45 P.M., with some members removing themselves to the downstairs area to continue sampling the wares on tap.

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Maltose Falcons Board Meeting, 6/6/2000
    The June meeting was held at the Homebrew Shop in Woodland Hills. There were about 25 Falcons present at start time. The meeting got underway about 1:40 P.M.

    This month's tasting session was a short one: we sampled five beers. Here's the list in the order tasted:

    Traditional Dry Mead (vintage 1995): John Rasmussen

    Strawberry Blonde Ale: Ken and Jen Rhude

    Spalt Alt/light summer German Ale: Mike Wissell

    Sierra Nevada Pale Ale clone: Jerry Pooler

    Kriek Lambic: Tom Wolf

    Following the homebrew sampling, lunch was served. Heather and Jolene provided a fine luncheon of croissant sandwiches and assorted cold salads.

    During luncheon Kevin Baranowski gave a dynamite presentation on the qualities and characteristics of malta. Malta is essentially hopped, unfermented wort that is carbonated and then served chilled. Kevin poured a commercial example; and then blew us all away by making "malta floats", using his own dark malta and vanilla ice cream. It was delicious!

    During the business portion of the meeting, Kevin pointed out the nomination sheets were again up for club board elections which will be held at the July meeting. He encouraged others to consider running for office.

    The Sunfest will be held August 11, 12, and 13 at Two Harbors in Catalina. Cost to attend will be $40 per person and $20 per child. Deadline for sign ups will be the next club meeting on July 9. The fee covers camping for two nights, plus dinner Saturday night and breakfast Sunday morning. Attendees will have to make their own travel arrangements. Catalina Express is the only commercial boat line going to Two Harbors that weekend. Members planning to attend are urged to make their reservations early, preferably on the 2:30 P.M. boat on Friday, 8/11.

    There will be a B.J.C.P. class organized by John Aitchison at the shop this October. Your $50 fee will cover expenses for the 5 classes. Cost to take the B.J.C.P. exam will be in addition to the class fee.

    Entries for the L.A. County Fair beer competition are due July 14, but your entry form and fee is due July 1. John Aitchison is looking for volunteers to help judge and steward that competition. Contact John if you are willing to assist. Judging will take place on July 29. There are some perks associated with this participation. See John for details.

    John Rasmussen made a suggestion to permanently move the club meeting date to the second Sunday of each month. The board is to study this request.

    The beer style of the month was lambic beers. Grand Hydro Tom Wolf provided four samples which cover the wide variety that this style encompasses. We sampled Hanssen's Artisanaal Oude Kriek, Lindeman's Cassis, Lindeman's Cuvee Renee (a gueze lambic), and F. Boon's Gueze. These sour styles really lend themselves to consumption during the hot months of the year, when their tartness can be quite refreshing.

    Kevin adjourned the meeting early, so that all who wished could get home in time to watch the NBA playoffs.

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Beer Style of the Month :May :
Vienna / Marzen / Octoberfest
by Tom Wolf
    These beers are part of Class 8 of the Falcons Style Guidelines, Amber and Dark Lager, Subclass A. - Vienna Lager and Subclass B - Marzen / Octoberfest

    The names Marzen (March) refers to beers originally brewed in the spring to be stored in cool caves during summer when it was too hot for brewing. Octobefest refers to the Marzen beers brewed specifically for the fest.

    These beers are classic malty German styles, with a maltiness that is often described as elegant, soft and complex. They are elegantly smooth and rather rich, with a depth of malt character, but never cloying. Viennas are lighter overall than Oktoberfests, yet still decidedly balanced toward malt and are characterized by soft maltiness that dries out in the finish to avoid becoming overly sweet.

    The Vienna style owes much of its character to the "Vienna" method of malting. The original Vienna amber lager was developed by Anton Dreher around 1840 shortly after the isolation of lager yeast. He later founded a brewery in Mexico and brewed amber Vienna style lagers which were among the finest beers available in America after prohibition. The Dos Equis (XX), and other Mexican Ambers available today are lower quality descendents of the Dreher beers.

    Marzens are typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. The are served in autumn amidst traditional celebrations. The origin of the Marzen style is credited to Gabriel Sedlmyer, based on an adaptation of the Vienna style developed by Anton Dreher.

    Both sub-styles exhibit a German (Vienna or Munich) malt aroma. A light toasted malt aroma may also be present. There should be no fruitiness, diacetyl, or hop aroma. Vienna is similar, though lighter in color and less intense than Oktoberfest. Vienna has a reddish amber to light brown appearance. Marzen is reddish amber to dark gold in color. The beers should have a bright clarity, with solid head of foam. Viennas should have a soft, elegant malt complexity in the forefront, with a firm enough hop presence to provide a balanced finish. Some toasted character should be evident from the use of Vienna malt. Marzens have distinctive and complex maltiness, which may include both caramel and toasted aspects. In both styles hop bitterness is moderate, and hop flavor is low to nonexistent. Balance is toward malt, though the finish is not sweet. Viennas are of light to medium body, with a gentle creaminess. Marzens have medium body and a more creamy texture. As would e expected for a soft beer, carbonation is medium.

    .Commercial examples: Vienna - Dos Equis Amber (Mexico)     Marzen / Octoberfest - Gordon Biesrsh Marzen (USA), Germany: Spaten Ur-Marzen, Ayinger Oktoberfest-Marzen, Paulaner Oktoberfest, Hacker-Pschorr Oktoberfest.

    Brewing these beers:

 ViennaMarzen/Oktoberfest
O.G.1.046-1.0521.050-1.064
F.G.1.010-1.0141.012-1.016
I.B.U.18-3020-30
Color (SRM)8-127-14
Alcohol (v/v)4.6-5.5%4.8-6.5%

    The best water is moderately hard, low sulfate, carbonate-rich alkaline water (up to 300 ppm), which will be balanced by the acidity of dark grains that comprise the bulk of the grist. Plain California tap water is fine for the style.

    These beers are brewed almost if not completely with German Vienna malt (slightly lighter than Munich malt) and possibly some (5% to 10%) Munich or crystal malt. Some (5% to 10%) Carapils or wheat malt can be used to improve the head. A pinch of chocolate malt may be added if a darker color is desired. Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. Only the finest quality malt should be used. A 153 degree F mash is recommended. The hops used should be the noble varieties, particularly Hallertauer, Saaz, Stryian Goldings and Tetnager. Hopping level should be 0.5 IBU/GU or slightly higher (example 25 IBU for 1.050 OG). Boil time is at least 1.5 hours. For less stylistic accuracy but perhaps improved flavor add approximately 0.5 oz of hops during the last 10 minutes of the boil. Ferment at 50 C with Bavarian, Munich or Bohemian Yeast. Lager 30 to 40 days at 34 to 40 F.

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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.