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Home » Brews and News
Table of Contents
President : Competition Time
Homebrew Contest Time Again
This Month in Brews & News
February Shop Brew - Hell Imperial Pilsner Beer
HEY, YOU. . .
Minutes of Recent Meetings
Happy Birthday To The King
Events
Other Information
Competition Calendar
Archives


February 2001, Vol. XXVI, Num. 2
Don T. Knott, Editor
Contributors:
Kevin Baranowski, John Aitchison, Rich Schmittdiel, Drew Beechum, Tom Hamilton, Tom Wolf, Bruce Brode et al.
Contents Copyright 2001 The Maltose Falcons

Competition Time
by The Presanowski
     If it's March, and it is, then that means it's Competition Time! Now is the time to bottle up, fill out the forms and write your checks for the Maltose Falcons Mayfaire Competition. Bring in your entries between March 1st & 20th to the Shop. John will put them in the clubhouse until check-in day on March 24th. If you haven't gotten an entry form yet, contact John Aitchison. As in past Mayfaire Competitions, all entrants have a chance at 1st, 2nd, & 3rd place. ribbons and Best of Show gets "The Bird" statuette of the Maltose Falcon "Hashell Dammit".

    We have a lot of new brewers and soon to be judges. Let's see the Falcons support our own competition and take home a majority of the ribbons. Remember that Mayfaire winnings are taken into account for the selection of Anchor California Homebrew Club of the Year. The judging will take place on April 7th, so you may get a call from Tom Wolf asking you to judge. If you don't have any entries, helping out by judging is just as fine to show your support for the Mayfaire Competition. If your not an official judge but would still like to learn how it all works, you might try signing up with Diana Utech to be a steward at Mayfaire. Stewards support the event by helping out the judges, and you get to taste the beers after the judging is done. Get your name on Diana's list at the meeting on the 4th. John Aitchison will present the awards on April 24th at a site to be announced. Now is the time when a lot of Club events start happening. Be a part of Mayfaire in some way and support your club.

    The Southern California Homebrewers Festival is coming up on May 5th. The Falcons have reserved camping spaces at Lake Skinner in Temecula. Some are for RV & some are for tents. As in the past, it's worked out great when we share sites and all camped together. Who will forget last years Cinco de Mayo tequilla Friday night party! MB Casselman is handling the camp fees, so see her about a site. The cost for festival tickets is $30.00 per person. The festival runs from 10:00 am to 8:45 PM. If you've never been, this is a lot of fun. All the clubs from So. Cal. and some from the north and Nevada will be there. That means a lot of Homebrew will be served. There will be raffles and music, (hopefully by the Maltose Falcons Brews Band). Tickets will be available starting at the March Club meeting, or you can stop by the Shop and buy them from John. We can use any donations of Homebrew that is kegged for our Club booth. We also like to trade off members serving beer in the booth. I hope to see a good size group of Falcons come out again this year.

    I want to thank all 25 hearty beer drinkers that went on the San Diego micro/pub crawl bus on Febrewary 17th. We had a great time and if you missed out just ask anyone that went how much fun it was. We were treated to some great beers and hospitality. We owe a big thanks to Skip Virgilio at Alesmith for taking the time to come in on a Saturday to show us his brewing operations. To Arlen and the staff at Stonebrewing for sharing the Old Guardian Barleywine, and to Gina & Kurt at Pizza Port Carlsbad for the great discounts and taking the time to show us their second warehouse and bottling line. I appreciate the compliments that I received from everyone on the bus, for putting the trip together. I think we can probably do something like this again next year, maybe to some different places. Again thank you to those that made it a success and hopefully next time we can fill the bus!

    Remember March Style of the Month is Stout. Our Grand Hydro Tom Wolf should have some fine examples to taste at the end of the meeting. If you have any homebrewed Stouts around, bring em in. We'll see everyone on the 4th. KB


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Homebrew Contest Time Again
By John Aitchison
     It's the time of year to enter homebrewing contests again. Of course the contest we'd love to see you enter is our own Maltose Falcon's Mayfaire. Mayfaire is recognized as one of the finest contests in the nation. We always have good beers and qualified judges. I've judged lots of contests and the average beer at Mayfaire is the best of any I've judged. We've had one problem lately with Mayfaire. Lack of entries; especially Maltose Falcons entries. At the 2000 contest, perhaps only 10 Falcons bothered to enter beers. The total number of beers entered by Falcons was tied for second place with Pacific Gravity. HOME in Northern California entered the most.

    We've tried to make it as easy as possible for club members to enter this year. There is almost a three week window to enter your beers. You have until March 20 to get the beers to the shop. An easy way to get them there is bring the beers with you to the March club meeting. You can get the entry forms in lots of ways. We've included them in newsletters. You can download the forms from www.maltosefalcons.com. John will have copies at the shop.

    I know a lot of people were disappointed when I kept calling off winners from other homebrew clubs at Mayfaire last year. I was. Let's all do something about it. Enter.

    While you are bottling beers for Mayfaire, I'd like to see as many people as possible enter the AHA National Contest also. Our homebrew brothers in San Diego are rumored to be determined to be the American Homebrew Club of the Year. The AHA awards that title based on the number of winners a club has at the National contest and the club only contests. When we sit at the award banquet in June, I want to see Falcons get recognized as well as QUAFF members. The AHA Nationals are easy to enter. You can download the easy one page form at http://beertown.org/AHA/NHC/2001/. I'll have forms at the meeting if you need any. The style categories are a bit different than Mayfaire, be sure and enter the beer in the right category.

    You only have to send one bottle to San Diego (the regionals are held there this year). Just send the bottle, the entry form, and the entry fee. If your beer ends up in first, second, or third in the regional contest, then the AHA will send you another form and labels. You then send three more beers to the finals. Pacific Gravity and the Long Beach Homebrewers are handling the finals.

    I've bottled 7 beers of the ones I want to enter in both contests. Three for Mayfaire and four for the AHA. If you don't need them for the finals, you'll find a good use for the beers.

    One last contest. Stout Club Only Competition. Anything in the Stout family including Imperial Stout. Just bring in three bottles to the March club meeting and I'll do the rest. We'll fill out the entry forms, pay the fees, and ship the beer. We haven't won one of these in a while. I know there are good stouts out there-Cullen, Derek, MB, Martin, Tom, Rick and others.


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This Month in Brews & News
by Don T. Knott
     In this issue Kevin and John remind us that the only way to win is to enter, Drew once again tests the limits of my typesetting and a band of intrepid travelers explore the wilds of mysterious San Diego, and participate in the curious customs of the natives. Bruce Brode reports in detail on a very special birthday.

    In addition Tom Hamilton has wise words for those grappling with identity issues.

    (WebEd Note. - If ya'll keep making fun of me I'll start giving Differential Equation lectures)


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February Shop Brew - Hell Imperial Pilsner Brew
By Drew Beechum
Brewmaster : John Aitchison
         Okay folks, quick quiz. What do you get when you have 7 Falcons, 100lbs of Grain, a Triple Decoction, Countless stuck mashes, and an ambitious plan to produce 40 Gallons of Bohemian Pilsner? Answer : 14hours of labor, and 20 Gallons of Imperial Pilsner.

    The original plan was to take 55lbs of Undermodified Moravian Malt and45 lbs of German Pilsner Malt and pull a triple decoction mash. Lauterin two separate cooler tuns and boil as normal with 25 oz of Saaz pellets for 60 minutes and a 12.5 oz dose at knockout. Figuring normal efficency this would have given us 40 gallons at 1.059 and approximately 52 IBU's.

    So at approximately 10 AM we doughed in and proceeded to hold our mash at 125F for 15 minutes. We pulled our first decoction and raised the mash tempature to 146F. The second decoction raised us to 155F. The final decoction pulled the mash up to 166F. Each of the decoctions was followed by a 15 minute rest.

    Till this point everything was running smoothly. Sure the decoctions took us a while and we reached mash out late in the afternoon, but it had been a painless mash with rotating shifts of decoction stirrers.

    Mash out, however, was the last peaceful period of our day. After recirculating less that a gallon per tun, both tuns ran dry. We tried a variety of techniques to restart the flow, C02 blow back, waterblow back to suspend the mash. We even removed the mash and re-stirred with extra water. After much effort we finally got one of the tuns flowing clearly and slowly. The second tun began to flow after a large addition of rice hulls. This runoff was cloudy and so we choose to filter it through the slow running first tun.

    As the hour was getting late we debated our original goal of 40 Gallons. Desperate to see our homes and get off our feet we decided to runoff for 20 Gallons. After some quick calculations it was figured that given a rough no-sparge estimate to a batch of 20 Gallons we estimated a gravity of 1.079. (And to continue my rocket scientist reputation, I've included the calculation at the end.) Given that guess at our gravity we decided to go whole hog into making a Bohemian Imperial Pilsner. The hopping schedule was made to target 73 IBU's with 9 oz. of Perle at 60 minutes with 12.5 oz of Saaz at knockout.

    Despite the late hour we successfully completed our Imperial Pilsner. Surprisingly, the calculation of 20G at 1.079 turned out to be dead on. The actual gravity turned out to be 1.078. The wort was oxygenated and pitched with a 3rd generation repitch of Wyeast 2278 Czech Pils. 15 Gallons of this beer is targeted for each of our upcoming festivals with 5 Gallons to be bottled and laid away for nefarious purposes. Now, if by some miracle of Saint Arnold this turns out to be a great beer, I don't think we'll try duplicating it via the same method.

    Now, why did we get such a stuck mash? There are several possibilities. First, with decoctions there's a lot of sheer stress placed on the malt husks which keep your mash flowing free. Second, with undermodified malt there seems to be an issue of large amounts of beta-glucans. These gums can often cause stuck mashes. Hopefully the rest at 125F takes care of these, but that tempature is above the optimum range of beta-glucanase. So perhaps a longer rest at a slightly lower tempature of 122F is in order. It probably would also have helped to more thoroughly stir the decoctions back into the mash.

    Next month we're hoping to have 2 shop brews. More details later.

    Calculations :

    On the Fly Estimation.

    Assumptions - That our stuck run-off with the water seized in the grain was roughly equivalent to a no sparge batch.

    Variables -

    Effsystem = nominal System Efficency = 66% (typical of the shop)

    SGMoravian = 35 pts/lb x Effsystem = 23 pts/lb

    SGPils = 38 pts/lb x Effsystem = 25 pts/lb

    Pointsnormal mash = (55 lbs x SGMoravian) + (45 lbs x SGPils) = 2396 pts

    Effno sparge = Percentage of available gravity points in first runnings. = 66%

    Pointsno sparge = Pointsnormal mash x Effno sparge = 1581 pts

    SGest = Pointsno sparge/ Voltarget = 79

    so, the total equation looks like this.

SGest =
(WtMalt1 x (SGMalt1 x Effsystem)) + (WtMalt2 x (SGMalt2 x Effsystem)) + .... X Effno sparge

Voltarget

or in our example
79 =
(55 x (35 x .66)) + (45 x (38 x .66)) X .66

20

    Total System Efficency.
    Take the maximum points/lb of each malt and multiply by the pounds used. Add these totals. Divide this into the results of multiplying     your actual gravity by your volume. so...
    (55lbs X 35pts/lb) + (45lbs X 38pts/lb)/ (78pts/gal x 20gal) = 43.5%
    Incidentally, if we took our 20 Gallons of 1.078 beer and diluted it to 26.4 gallons we'd have our beer at 1.059. Only a total of 13.5Gallons short of our target. :)
    (20 x 78)/ 59= 26.4

    - Drew


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HEY, YOU. . .
By Tom Hamilton
     So when was the last time that you attended a Falcon's event and when you arrived on the scene all your good buds greeted you with "Ahey" or worse still "Aheeeeeey" . . .?

    I mean, is your name really Hay? That's something that horses, cattle, and jackasses eat, isn't it? So what are your beer-drinking good ol' buddies telling you, that you're a jackass? No, I don't think so.

    The problem is that they don't know your name. I know the feeling. I've been there and done all that with the Maltose Falcons. Then one fortuitous day, about ten years ago, all that changed. The Board (Bored) of Directors offered to have name tags made for each and every person willing to purchase one. I think the price was about five bucks. I purchased one. When it arrived, it was yellow and had a neat little Falcon logo on one side, and my name emblazoned next to it. Wow, was I hot! I was strokin'.

    After that, whenever I attended a Falcon event people could see at a distance that I was wearing that little yellow thing. They waited until I was right on top of them before they said anything. Using their peripheral vision, they would read my name while pretending not to see me. Then, they would turn and face me and say, "how you doin', jackass? But all the while, they really knew my name was Tom. They just wouldn't say "Tom." Mostly, it was David Janss and Frank Antonowitz who did this to me. David already had a name tag but no one could pronounce his last name so they just called him "Hey, and Frank was just jealous because he couldn't purchase a name tag because they couldn't get all of his last name on the tag without going to something the size of a barndoor.

    I still wear my name tag. People now call me Tom (except behind my back when they call me jackass. I like the sense of dignity and status that the yellow name tag affords me and was hoping that our most recently elected Bored of Directors would NOT follow suit and once again offer name tags to the masses. But alas, they have decided to do so.

    At the very next meeting (March 4, 2001) there will be a sign-up sheet for members who would like to own a yellow name tag and join the ranks of the dignified. While I am bitterly opposed to this offering (it will definitely diminish my status), I can truly understand the need for name tags. Presently, if anyone in the room says "Heeeey" the entire room turns in that direction.

    The price of the new name tags will be, I think, about five bucks (no inflation). So bring your name and five bucks to the next meeting.

    There will be one important change to the new name tags, however. On the back of each name tag will appear the following words: AIf found, please deposit name tag and attached member in the nearest mailbox. Return postage guaranteed. This will virtually eliminate the need for D-drivers in the future.


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Minutes of Recent Meetings
by Rich Schmittdiel, Secretary
Maltose Falcons Board Meeting, 1/31/2001
     The February board meeting took place at Kevin's house on January 31. Present were Rich Schmittdiel, Kevin Baranowski, Drew Beechum, Cullen Davis, Jim Moorman, and Tom Wolf.

    Jim provided the club financial statement for the board to review: we're still solvent.

    First item of business discussed was what to provide as prizes for the chili cook-off at the February meeting next week. The board accepted John Aitchison's donation of a case of Sierra Nevada Bigfoot and a case of Anchor Celebration ales to use for prizes. We agreed that the first place chili would receive the case of Bigfoot, plus a year's free Falcons membership. Second place would receive a 12 pack of Celebration ale, plus a year's free Falcons membership. Third place to receive a 12 pack of Celebration ale.

    The style of the month at the February meeting is to be amber and dark lagers. Tom Wolf has five good commercial examples to pour and discuss.

    The board discussed the upcoming bus trip to San Diego, slated for February 17. We agreed that the sign up deadline would be February 8, and that we needed at least 35 paid admissions to break even, and 25 paid admissions to clear the "go/no-go" standard. Kevin will promote the trip heavily at the club meeting and sign up sheets will be available.

    Kevin led discussion of potential sites for Mayfaire and Sunfest. He'd like to see us develop alternatives to the White Rocks campground, although that location remains viable. Kevin will mention this at the meeting and request suggestions from the members.

    Drew will lead a triple decoction shop brew on February 11. The style to be brewed will be a Bohemian pilsner. Sign up sheet to be available at the next meeting.

    Drew reported on planning efforts for the AHA Conference and beer festival coming up this June. Club night for that event will be on Thursday, June 21. Home-brew clubs from the vicinity will be hosting this, and serving examples of club-brewed beers. Naturally, we Falcons want to have the best booth, with the best beers to serve. It will take efforts from many club brewers to make this a success.

    The meeting adjourned about 9:15 P.M.

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Maltose Falcons Meeting, 2/4/2001
     The February meeting was held at the shop in Woodland Hills on February 4, 2001. When Kevin called the meeting to order, I counted about 44 Falcons and soon-to-be Falcons in attendance. I also counted some 10 or so late arrivals.

    As is customary, we quickly got down to the main business of tasting home-brewed beers. There were fifteen examples tasted this month:

    1. A blonde ale by Drew Beechum. Drew explained it was an attempt to brew Kolsch ale.
    2. A very nice Munich Helles, courtesy of Dean Lynn.
    3. A second Munich Helles by Dean Lynn. Dean explained that both were from the same brewing session, but fermented with different batches of yeast. Dean also briefly described his new RIMS brewing system. Those interested in this technique would do well to query Dean for more details on his set-up.
    4. A Pre-prohibition lager brewed by your Secretary. A good example of the positive effects of using Irish moss, as this beer did not have that benefit, and showed a slight chill haze.
    5. A fine Bohemian Pilsner brewed by John Aitchison. In an interesting blind test of member's abilities to discern styles, Steward Jim mixed up the Pre-pro lager and the Boho pilsner, just to see who would notice and comment.
    6. A Munich Dunkel by new members Dave and Dan.
    7. Another Dunkel, courtesy of Grand Hydro, Tom Wolf.
    8. A nice Heather ale brewed by Mark Polliner. This is another effort to brew a historically accurate beer without use of hops for bittering.
    9. A good Octoberfest, by Bruce Brode and Brian Vessa.
    10. A Scotch ale, courtesy of the Dave and Dan team.
    11. Newsletter editor Don Knott's version of a Scotch ale (red cap batch).
    12. Don Knott's blue cap batch of Scotch ale.
    13. A fine Porter brewed by Ken Rhude.
    14. A honey wheat ale by Tom Wolf.
    15. A killer lemon mead, by Mark Polliner. This monster started with an OG of 1.200, and probably achieved a terminal gravity of less than 1.000.

    This month the Burgermeister team had only to preside over the serving of the entries for the chili cook-off. We had a good turn out of entries, covering a wide range of styles. New member Dan Michael produced the first place chili as chosen by the tasters. Second place went to Mick Deering; and Holly Jebb took third place for her chili.

    While we were sampling and evaluating the chili entries, Kevin again promoted the upcoming bus trip & pub-crawl to San Diego, to happen on February 17. The first 50 to sign up and pay the $25 tare will be going on the trip to Alesmith, Stone Brewing, and Pizza Port. Highlights planned for the trip include a "nobody loses" raffle, and snacks to eat on the bus, plus beer to drink, courtesy of your fellow travelers. Arrangements at each stop will be on a no-host basis, so bring your wallets.

    The club is sponsoring a grain buy, of 200 lb. of pale ale malt from John's shop. The sign up sheet will be kept at the register. Limit 10 lb. per brewer, and all beer must come back to the club at some function.

    Kevin requested club members to provide suggestions for alternative sites for the Mayfaire and Sunfest meetings this year. We'd like to find other places to go for these events, lest we wear out our welcome at White Rocks campground.

    Drew promoted his upcoming shop brew for February 11. This will be a long session, as the style will be a triple decoction Bohemian pilsner.

    The Southern California Home-brew Festival (SCHBF) will be held the first weekend of May, at Lake Skinner, down Temecula way. Kevin mentioned that the $30 admission could be waived for those who volunteer to work for 2 hours assisting at the festival. Campsites will be available for $15 per night. MB usually reserves several sites. If you are planning to attend, talk to MB about getting a campsite.

    The AHA Convention and beer festival will be in Los Angeles this June. The Maltose Falcons will have a prominent role in hosting the beer festival. Volunteers are needed to man our booth. Drew Beechum and Steve Casselman are the ones to talk to if you can assist.

    The meeting concluded with commercial examples of amber and dark lagers, the style of the month. We tasted:

    1. Dos Equis dark lager
    2. Paulaner Octoberfest
    3. San Miguel dark lager
    4. Heineken dark lager
    5. Kostritzer Schwarzbier

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Happy Birthday To The King
by Bruce L. Brode
(Web Plug - My Review of the evening)

     On Saturday January 20, 2001 the second annual Doug King Memorial Birthday Party was graciously hosted by MB and Steve Casselman. A large turnout of enthusiastic Falcons made for a fine party that Doug would have been proud of. There were three or four of the largest pizzas I've ever seen (at least 30 inches in diameter!), several excellent side dishes brought, and lots of good beer. We also celebrated Todd Etzel's birthday (Doug's is actually on the 21st).

    Here are my tasting notes from the sit-down tasting and some of the draught beers sampled before and after (I regret that I failed to commit any notes on the Imperial Cakeweiser Stout, made from last year's birthday cake):

    Dougweiser (Budvar yeast), brewed by Falcon crew: This was a second-runnings beer from a Dougfoot batch (see below), with a rather high Original Gravity of 1.050 and consequently pretty alcoholic at a Final Gravity of 1.006. Pretty hoppy, too, but quite refreshing. John Aitchison thought it the best Dougweiser he'd ever had, and I'd be hard-pressed to argue with him.

    Dougfoot, Tom Hamilton fraction: Not as alcohol-laden as other versions due to an inexplicably high FG, this one from one of the original brewers of this high-gravity rendition of Dougweiser came across to me as rather ale-like, with a hoppy break. Makes quite a contrast with the other fraction (below).

    Dougfoot: MB Casselman fraction: Considerably more attenuated and alcoholic, probably closer to what is intended in this brew, yet with a tad of residual maltiness. A strong beer that tasted good on a cool winter's night.

    Czechvar, Ceske Budejovice brewery in the Czech Republic. This Pilsner-style lager beer had a soft yeasty aroma, slightly fruity. There was a very slight shimmery copper tint to the color. Flavor was sweet and complex with a late-hitting but distinct hop bitterness. An excellent, elegant beer from large bottles donated from the private stock of Larry James of Wine Warehouse. Thanks, Larry!

    Bayern Pilsner, Bayern Brewing Company, Missoula, Montana. Contributed by Falcon Dennis Barthel who now lives in retirement in Montana, with our thanks for his fine contribution. I detected a diacetyl aroma along with some grainy malt, and some sweet-corn DMS character often found in pale lager beers. The color was a hazy deep yellow with a faint copper tint. The soft grainy-malty flavor was without much hop bitterness but there were some palate hops present.

    Prima Pils, Victory Brewing Company, Downington, Pennsylvania. Prominent aroma of hops, with grainy malt behind. Clarity was slightly hazy in the "double-shine" manner, with a rich yellow color. In the flavor, malt quickly yielded to a hoppy break and lasting bitterness. While perhaps pushing the envelope of Pilsners a bit, the substantial hoppy flavor of this one made a favorable impression on most of us.

    Bayern Oktoberfest, Bayern Brewing Company, Missoula, Montana. Contributed by Dennis Barthel. Aroma of diacetyl and malt, with some DMS. Deep amber color. Flavor was fairly dry with some very slight metallic notes, and a sweeter aftertaste.

    Bluebird Bitter, Conistan Brewing Company, Cumbria, England. A former Champion Beer of Britain. Aroma was fruity, piney with a slight solvent aspect, even minty. Hazy orange color. Soft palate with English mineral character (chalky), a dusty-oxidized finish, and rather light on the hops and bitterness.

    Belhaven Scottish Ale, Belhaven Brewing, Dunbar, Scotland. Served from "Draught-Flow" nitrogen-charged tall cans. Aroma of malt, smoky, with a touch of diacetyl. Deep amber color with a creamy head. The smoky, malty and slightly metallic break in the mouth was complex in flavor and texture.

    Alesmith X, Alesmith Brewing Company, San Diego, California. A big, complex hop nose! Nice light copper color. Crisply hoppy flavor with a grainy break, some fruitiness from both esters and hops. The thin body is crisp rather than wimpy. An "American Bitter." Our thanks to Skip Virgilio of Alesmith for donating this one.

    Sharkbite, PizzaPort Brewing Company, Carlsbad, California. Malty, estery aroma, some hops. The flavor is also malty and hoppy, but oxidized. Rich, but rough. Thanks go to Tommie Arthur of PizzaPort for his donation of this one.

    Rogue Brutal Bitter, Oregon Brewing Company, Newport, Oregon. A strong and complex aroma of esters, diacetyl, malt and hops. The flavor has a fruity, bitter break with berry-like qualities and some pineapple ester. There is considerable malt, but the hops still dominate it (too much so for some folks, I suppose that explains the name).

    Edmund Fitzgerald Porter, Great Lakes Brewing Company, Cleveland, Ohio. Named for a ship that sank in the Great Lakes in a storied wreck. Fruity, malty aroma with a good Ħale' nose. Color is largely black. Flavor is crisp rather than thin, oxidized, with a metallic finish. Disappointing.

    Storm King Stout, Victory Brewing Company, Downington, Pennsylvania. An Imperial Stout. Chocolatey-fruity aroma with vanilla, like a confection. Completely black color. The flavor has a soft approach, very smooth, touch of coffee and chocolate, and finishes roasty and burnt. Quite a beer, and this brewery is winning a lot of fans among us!

    Don de Dieu, Unibroue, Chambly, Province of Quebec, Canada. A fruity apricot ester aroma. Hazy goldenrod color. Fruity-malty flavor with dry, bitter notes in the finish, well-carbonated. This brewery specializes in Belgian-style ales, which is quite obvious with this one.

    Boysenberry Mint Mead, Doug King's brew #97, brewed 4/2/96. A posthumous sampling. Aroma is fruity, with honey character and mint, just as advertised. Dark brick-red color is intriguing. Flavor shows rich honey on the palate, berries, and some bitterness into the finish with a peppery aftertaste. I've probably had this one before at a mead tasting a few years ago, and like so many meads it is continuing to improve with age.

    Date Mead, Doug King brew #142, brewed 11/12/97. Earthy dates in the aroma, and some honey. Clear copper color. Dry, alcoholic character with a touch of date flavor.

    To all who participated and contributed, most notably our hosts MB and Steve, thanks for a memorable evening. And happy birthday, Doug, we miss you!


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A Year of Beer. (A complete list of Styles for the year)
by Tom Wolf
January Porter : (Bring your Stouts and Porters)
February Amber and Dark Lager
March Stout
April English Pale Ales and Bitters
May American Pale Ales
June European Pilsners
July American Lagers / California Common
August European Ales
September Mead
October Specialty Beers
November Brown Ale / Mild
December Christmas Beers


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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.