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Home » Brews and News
Table of Contents
President : May Meeting, Changes,& ETC
Falcons Do Well at AHA Regionals
This Month in Brews & News
April Shop Brew - Honey Wheat 2001
LA Brewer's Open Happening Next Month
Brewpub Review: Holy Cow Brewery & Casino - Las Vegas, NV
Beer Style of the Month : American Style Pale Ale
Events
Other Information
Competition Calendar
Archives


May 2001, Vol. XXVI, Num. 5
Don T. Knott, Editor
Contributors:
Kevin Baranowski, John Aitchison,Rich Schmittdiel, Drew Beechum, Tom Wolf, Bruce Brode et al.
Contents Copyright 2001 The Maltose Falcons

May Meeting, Changes,& ETC
by your Presanowski
     Hopefully by now everyone has gotten the word that the May meeting date was changed to May 20th. This was necessary because of the Southern California Homebrewers Festival on the 5th & 6th, and because of Mothers Day on the 13th. Look for some other changes to take place at the May meeting as we change around the meeting order to try something different. The Board would like to see more important info and educational discussion be take care of while the majority of the group is there, and still sober. We will still accomplish everything as usual, but just in a somewhat different rotation. Then, in June, we will have an offsite meeting up to The Stuft Pizza & Brewery in Santa Clarita. The cost will be about $10.00, and will include pizza, salad, and tasters. Brewer, Mike Wissel will tell us about the beers, and give brewery tours, along with a short raffle. Watch for the time to be announced in the June newsletter, or on the Falcons website.

    Well, the 2001 Maltose Falcons Mayfaire Party has come and gone. (So did the Bird!)

    The competition and the party were a huge success this year even though the Bird didn't go to a Falcon. There were about 50 or so Falcons that made it out to Barbara Antlers house April 21st. We thank Barbara for allowing us to have the party at her house. We thank Mother Nature for only raining on Friday night. I personally would like to thank Rich Schmittdiel, Cullen Davis, Craig Newhouse, Ken & Jen Rhude, John Aitchison, and MB Casselman, for helping to pickup setup teardown, and put away everything needed to put make the party happen. We also thank Sean, Jolene, and all of the helpers that cooked the dinner. We thank Brian Vessa, and all the members of the Maltose Falcons Brews Band for playing some kick-ass rock 'n' roll. We thank all of you that donated to or bought tickets for the raffle, and we thank all the members that brought out a total of 25 kegs of beer. Without that we'd be sober!

    Speaking of Homebrew, keep in mind that the AHA Convention dates are rapidly approaching. June 20th-23rd, at LAX Four Points Sheraton. There will be a club night, and we will have the Falcons bar set up. That means we'll need to have kegs of homebrew on hand. I'll have a sign-up sheet for those that will be going at the May, and June club meetings. This will be one big event, a chance for our club to show off the quality of our beer to visiting homebrewers and pros from across the country. Rooms are available at Four Points, and it is recommended that everyone stay there if possible to avoid driving home afterward. Double occupancy is a great way to save some money on a room. John Aitchison or Drew Beechum will have more info, or can answer questions at the next two club meetings

    Nominations for the next Board were posted at the Mayfaire Party, and will be at the next three club meetings. The election is held at the July meeting, with the new members taking control in Oktober. Some current Board Members may run again for their same positions, others won't. Now is the time to start thinking about getting involved on the Board if you've never done it. The club really benefits when we have a full Board that wants to work for the club, and it's members. You can make a difference, volunteer and help out.

    The 2001 Sunfest Party is set for August 10,11,12.The location will be announced at the May meeting. (Think fresh air, pine trees, serenity). Prices will also be announced. Put this date on your calendar. Another fabulous homebrew event will take place no doubt. KB


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Falcons Do Well at AHA Regionals
By John Aitchison
     The Maltose Falcons put on a good showing at the AHA regional competition. Brewers enter the AHA National Contest and get their beers judged in given regions. We are in the California region, probably the toughest in the country. It's tough because QUAFF out of San Diego is determined to be American Homebrew Club of the Year, and they flooded the competition with entries. And they have lots of first rate brewers also.

    The way the regionals work, is all beers that came in first, second, or third move on to the National round where they are re-judged by a different panel of judges (more on that later; just keep June 21 or June 22 open if you can judge). The new judges pick first, second, and third and medals and awards are given out at the awards banquet on Saturday June 24 at Four Points LAX. All first place beers get to be judged for BOS and the winner becomes the American Homebrewer of the Year. The last Falcon to do that is John Maier of Rogue. He will be down here and probably will help judge.

    Anyway, QUAFF did well at the competition. They sent about 20 beers on to the final round. So did we. Here is our list of winners:

    Tom Wolf - 3rd Place - Class 1 - American Lager
    John Aitchison & John Rasmussen - 1st Place - Class 2 - European Pale Lager
    Mark Poliner - 1st Place - Class 3 - Light Ale
    Jim Kopitzke - 3rd Place - Class 3 - Light Ale
    Tom Wolf - 3rd Place - Class 4 - Bitter & English Pale Ale
    Bruce Wenzel - 2nd Place - Class 7 - IPA
    Drew Beechum - 2nd Place - Class 8 - Koelsch & Altbier
    Tom Wolf - 1st Place - Class 12 - Barleywine & Imperial Stout
    Tom Wolf - 1st Place - Class 20 - Lambic & Belgian Sour Ale
    Tom Wolf - 2nd Place - Class 20 - Lambic & Belgian Sour Ale
    Ken Rhude - 1st Place - Class 29 - New Entrants

    Good luck to all of you; I hope to taste some of the beers at the final competition and I really want to hear your name called on Saturday.


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This Month in Brews & News
by Don T. Knott
     If a picture is worth a thousand wordsx, then this issue is the biggest we've ever produced! Thanks to the efforts of Matt Uudall I have loads of great pictures of both the Falcon's own Mayfaire and SCHBF in Temecula

    Matt is getting to be a regular Jimmy Olson with that camera of his. And who would be our Clark Kent? Why, none other than Tom Wolf, mild mannered Beer of the Month reporter who steps into his home brewery and transforms into Superbrewer. Great Scott! That means I must be Perry White! Get Lois Lane in here. On the double!


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April Shop Brew - Honey Wheat 2001
By Jim Kopitzke
Brewmaster : Jim Kopitzke
     On Sunday, April 15th, the shop system was once again fired up to brew one of my favorite summer beers, an American Wheat Ale. This is typically a light-bodied, refreshing ale with a nice balance between hops and wheat malt, but without the clove or banana aromas found in a Bavarian wheat.

    This particular Sunday just happened to be the day before the tax deadline so the brew crew was running lean and mean, with only Drew and myself in attendance. Even ol' reliable Cullen backed out with some lame excuse about his father's birthday. Whatever. Cullen did, however, pony-up a growler of yeast from BJ's, so I guess he's off the hook.

    From what I can remember, the brew session itself was by the book with a 30-minute protein rest at 122F, a 60-minute saccharification rest at 152F, and a mash-out at 168F for 10-minutes. We sparged with enough water to fill up the kettle and boiled for 60 minutes. We used Liberty hops for bitterness and Ultra for flavor and aroma. All pellets. With the flame off we added the blueberry honey. Why blueberry? Because that's all John had in three-pound containers. The wort was chilled, split into three carboys, oxygenated and pitched with an ungodly amount of BJ's yeast.

    The only real excitement of the day came as a result of cleaning the counterflow chiller. We couldn't seem to find the soda ash so John dug in his chemistry set and supplied us with some sodium hydroxide. This stuff isn't intended for the novice as we quickly learned when John tossed a cup of the caustic into a pot of hot water filled straight from the HLT. Wow! Drew can jump! Next time we're thinking gloves and eye-protection might be in order. Anyway, here are the particulars:

    Recipe for 15 gallons (US):
    Grain Bill:
        Great Western 2-row 13.50 lbs
        Gambrinus Wheat Malt 10.25 lbs
        Cara-Pils Dextrine Malt 0.50 lbs
    Kicker:
        Blueberry Honey 3.00 lbs
    Hops:
        Liberty 3.8% AA 3.5 oz. 60 min.
        Ultra 2.7% AA 1.5 oz. 20 min.
        Ultra 2.7% AA 1.5 oz. 0 min.
    OG: 1.051
    Bitterness: 24 IBUs (estimated)
    Color: 3.2 SRM
    Honey (Blueberry) 3.0 lbs 11.0%
    Yeast
        White Labs WLP001 California Ale Liquid Ale
    Mash Schedule
    Step Rest Temp Rest Time Heat Water
    Protein Rest 122 F 30 minutes Infusion 7.8 gallons
    Sac Rest 152 F 60 minutes Direct Extras
    2 Tablespoons Irish Moss


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LA Brewer's Open Happening Next Month
By John Aitchison
     On June 22, we hope to make Southern California Beer History. On that day, we will be throwing the LA Brewer's Open at the LAX Four Points Hotel. The Brewers Open is a beer festival. It is part of the AHA Conference being held at the same time; but is independent of the conference. The festival is open to the general public; anyone over 21 who likes good beer is welcome.

    The Portland Homebrewing club, the Oregon Brew Crew, started and still runs the Oregon Brewer's Festival. They get 90,000 people to come over four days. Several homebrew clubs; especially the Maltose Falcons are hoping the same thing happens here. We only expect about 1000 people, but we should have about 50 breweries and 100 beers. We're planning on having a real ale festival at the same time; lots of casks and firkins.

    There will be a contest for the best real ale and best draft beer. The brewer, not the brewery gets a $1000 cash prize. You can count on lots of good beers trying for those awards. Live music also included.

    The cost to get in is only $15 in advance, and $20 at the door. You get a glass and eight tasters for that; best deal in town-not quite. You can get in free and get a t shirt to boot. All you have to do is volunteer to work half the time (pouring beers and stuff like that). We'll have a sign up sheet at the next meeting. If you want to help and can't make the meeting, let Mark Poliner know. His email address is brewmaster411@yahoo.com.


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Brewpub Review: Holy Cow Brewery & Casino - Las Vegas, NV -
by Drew Beechum
     Recently I was sent on the drudgeries of business to Vegas. After a day of crushing tedium walking the convention floors listening to the lies (aka marketing pitches) from sales drones, the first thing this Falcon needed was a beer. Normally, Vegas is a city of bland beer choices. Spend time in any of the casinos and you'll see the same light beers offered: B-M-C, Heineken, Amstel, and Sapporo. One of the few exceptions to this has been the Holy Cow Brewery. Located on the Strip, at the intersection of Las Vegas Boulevard and Sahara Ave, Holy Cow has served as a beer oasis in the middle of desert since 1993. It's now been joined by breweries in the Monte Carlo, Main Street Station, and others.

    On my last visit there the Holy Cow had 8 beers on tap, the 4 regular beers along with 4 "Brewmaster Specials." So I sat down and had a taster's sample of each beer and a plate of sliders.

    In the order of tasting:

    Vegas Gold Wheat Beer - Bavarian Style Hefeweizen - Gold Medal - '94 California Beer Festival.
    Aroma: cloves and bananas compete with an aroma of buttered popcorn. Appearance: Golden with heavy haze from yeast Flavor: Hoppy with flavor a balance between wheat, clove, and banana. Creamy with a finish that becomes dominated in the end by a lingering hop bitterness. Overall: A very quaffable beer, but combined with the diacetyl apparent in the aroma and the lingering too harsh hop bitterness

         Cream Ale - American Cream Ale Aroma:
    Aroma of corn with a clean light hop aroma. Appearance: Pale yellow, bright and clear. Flavor: Flavors of corn and fruit and light grassy hop bitterness. Overall: Carbonation was low for a cream ale, but overall a clean ale lager hybrid.

    Apricot Wheat - American Fruit Wheat Beer.
    Aroma: Overall dominant aroma is of apricots with the clean aroma of wheat. Appearance: Straw color cloudy with protein and yeast haze.. Flavor: Apricots combine with diacetyl and phenols and a soap flavor in the finish. Overall: Admittedly, fruit beers are not one of my favorite style of beers, but this was a poor beer. The overall effect was of a beer gone wrong and doctored for serving purposes.

    Amber Gambler Pale Ale - American Pale Ale - Gold Medal - '93 GABF.
    Aroma: Malt aroma with strong assertive american hop aroma. Appearance: Dark copper brown with a light haze. Flavor: Hops are front, center, and last in this beer. citrus hop flavor start and finish this brew. The malt character of the beer is a mirror of that in SN ale, but with more of a linger crystal malt flavor.

    Rebel Red - English Brown - Bronze Medal - '94 GABF
    Aroma: Roast aromas dominate with some mild Fuggle grassiness. Appearance: Dark Brown Red Flavor: Roasted malt tones with a sweet character cut with hop bitterness. Some toastiness evident. A slight diacetyl flavor as well. Overall: A even handed brown that drank smooth and easy, but it didn't really make a lasting impression.

    Scottish Ale
    Aroma: Mildy smokey malt aroma. Faint smells of cardboard indicating some oxidation. Appearance: Dark Brown/Copper Flavor: Toasty malt flavor fades quickly into a thin watery finish. Overall: A rather disappointing beer that was remarkable only in the total lack of character.

    IPA - American IPA.
    Aroma: American hops are big bright in this IPA Appearance: Slightly hazy copper Flavor: Beer has a big sweet slightly underattenuated malt body which is dominated by the flavor of Cascade and Columbus hops. Overall: After the underwhelming qualities of the Rebel Red and the Scottish Ale this beer jumped up and bit me on the nose.

    Black Lab Stout - Stout - Bronze Medal - '96 GABF
    Aroma - Roasted butter aromas Appearance - Pitch black Flavor - Surprisingly bitter with a thin body and finish.- Drew


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Beer Style of the Month, May 2001 - American Style Pale Ale
by Falcons Grand Hydro, Tom Wolf
     The Maltose Falcons style guidelines classify these beers -

     Class 5 Pale Ale
     Subclass B. American-Style Pale Ale
    The subclass American Pale Ale expands the description of Pale Ale beyond the original British style to describe the American product having the distinctive flavors and aromas of domestic North American malts, hops, yeasts and water supplies.
    Sierra Nevada is a delightful example and probably the most well known micro-brewed American pale ale.
    It is a beautiful bronze red color and is known for its big distinctive fresh Cascade hop aroma and flavor balanced by rich complex malt, (this beer must be fresh to be fully appreciated). Sierra Nevada is unique in that they still bottle condition their beer. I think this gives the beer the ability to stay fresh longer and it also shows off Sierra Nevada's home brewing heritage.

    Commercial Examples
    Sierra Nevada Pale Ale
    SG - 1.052, 5.6% ABW
    Malt - 2-Row, Caramel
    Hops - Perle (bittering), Cascade (finishing)

    Marin Brewing, Mt Tam Pale Ale
    SG - 1.055, 5% v/v
    Malt - 2 Row, Wheat, Munich and Dextrin
    Hops - Chinook, Columbus and Cascade
    It is brewed with Pale, Wheat

    Flying Dog - Doggie Style Pale Ale
     5% v/v
    Hops - Chinook and Cascade

    Full Sail Golden Ale
    Pale, Crystal and Dextrin
    Mt Hood and Northwestern Tettnanger

    Pyramid Pale Ale
    SG - 1.055 5.1% v/v
    Malt - 2-Row, Caramel, Dark Caramel, Carapils
    Hops - Cascade

    Left Hand Brewing, Jackman's American Pale
    SG - 1.056 5.2% v/v
    Malt - 2 Row, Crystal, Munich
    Hops - Centennial, Mt Hood and Cascade - 40 IBU
    Hard water

    Anderson Valley, Poleeko Gold Pale Ale
    SG.- 1.052
    Malt - 2-Row, Crystal 40L
    Hops - Nugget, Northern Brewer, Cascade

    Brewing American Pale Ale -
    Statistics -
    OG - 1.045 - 1.056
    FG - 1.010 - 1.015
    ABV - 4.5% - 5.7%
    IBU - 20 - 40
    SRM - 4 - 11

    The use of domestic American two row malt, a big dose of American hops and the clean character of American ale yeast define these beers. The signature hops are the three Cs - Cascade, Columbus and Centennial. Chinook, Nugget, Perle, Northern Brewer, Mt Hood and Willamette are also often used. Chinook is known for intense resiny piney taste. Perle, Magnum and Northern Brewer give smooth round bittering. Willamette has its own unique taste, not the usual we associate with American Ale so beware.

    Choose domestic two row malt. Five to ten percent of crystal malt with a color rating around 40L will add body and the expected caramel taste. Five percent Munich, Vienna, Cara Munich or Cara Vienna will give a more malty character and deeper color. Small amounts of other roasted and specialty malts are appropriate for complexity. Wheat malt is sometimes substituted for some of the 2 Row malt to boost the head.

    American pale ale can be brewed with two row malt and light crystal malt to achieve the low end of the color range or with up to 15 malt color units per gallon to achieve at the darker end of the color range. For example one pound of 60L crystal and one pound of 8L Munich malt in a five gallon batch, (14 color units per gallon), would create such a dark pale ale.

    Pick the American yeast of your choice. Consider Wyeast 1056 - Sierra Nevada's yeast for a clean neutral beer. This yeast can be grown in an empty Sierra Nevada Pale Ale bottle with minimal fuss. Just decant the beer and add some cooled sterile malt extract wort directly to the bottle. Cover with aluminum foil and let it ferment at room temperature.


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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.



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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.