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Home » Brews and News
Table of Contents
President : Election Time, Is Your Chad Hangin'
The Rosen Brewery
This Month in Brews & News
Beer Style of the Month : American Lager
Other Information
Competition Calendar

July 2001, Vol. XXVI, Num. 7
Don T. Knott, Editor
Kevin Baranowski, John Aitchison,Rich Schmittdiel, Drew Beechum, Tom Wolf, Bruce Brode et al.
Contents Copyright 2001 The Maltose Falcons

Election Time, Is Your Chad Hangin'
by The Grand Poobah
     Election time is here again, so it's time to twist some arms. Our nomination sheets are thin as usual, and we really need to get down to some serious buttering up. Think about those papers we all get in the mail that say Application for Jury Duty, We cringe, we want to get out of it. Some will accept it gladly, others will whine but then just do it to get it over with. The pay sucks, but hopefully you only have to go for a short time. It is our civic duty to serve as good Americans. The same could be said about our club's Board. Rarely do we ever have a lot of eager members ready to fight for a seat on the Board. Think of running for a Board position as your civic duty to the Maltose Falcons. Some of you have done it before, to rerun again shows your dedication to making our club grow and develop the newer brewers in the Falcons. If you are a new member to the Falcons, your election to the Board brings along some new and fresh ideas and directions for the club to go in. If you ask any of the past or current Board members, I'm sure they would say that they have grown closer and become better friends with each other and the other club members. I have been on the Board for 4 years now and was hoping to have someone else fill my place. I challenge everyone to really consider the thought of running for a position between now and the July 1st meeting. 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 Board meetings and general meetings. Writes up these minutes and submits them for publication in the newsletter. Chairs meetings that the President and Vice-President cannot attend.

    Treasurer: Deals with the club treasury. Reimburses expenses, generates reports of the club 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 manager.

    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 current names on the 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 clubs 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. Again I thank Brian for his well-written description of the Board of Directors.

    Sunfest is creeping up on us. If you haven't already heard, this year we are going up to the Kern River above Lake Isabella. Camp 3 campground, August 11-13. The cost is $15.00 per person for 2 nights and includes the Saturday night dinner. Bring plenty of kegged homebrew, as we'll have the Falcons Bar set up. The Falcons own Brews Band is hoping to play one way or another. You can signup and pay at the July meeting, or anytime at the Shop until just prior to that weekend. Ride sharing would be a great idea to cut down on the high gas price expense. See Jen Rhude for more info or questions. Signup, don't miss out! Come out and vote.


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The Rosen Brewery
By Cullen Davis
     The board of directors of our fine club was recently on the lookout for a good place to hold a meeting. We took the opportunity to try out a spot that wed known about for some time but where we had never gone since it had opened in the middle of last year. It is practically obligatory for us as aficionados and connoisseurs to explore all that the brewing scene has to offer, especially in our local area. Therefore, we decided that it was high time we made an appearance at the Rosen Brewery on Western in Korea Town. Heck, around the time they opened, the brewer himself even showed up at a Falcon's club meeting, with a sincere invitation to us all with assurances that we would be well-received at that establishment.

    Indeed this was the case, and I only regret that I had not gone there before. Bryan operates the brewery there all by himself, and perhaps for that reason is more than happy to talk at length about his brews and other brews and breweries and beer in general. He presented to us fairly impressive array of ales made in the English tradition, each one standing as a testament to the competence of a consciencious brewmaster. All were clean, straightforward examples of their respective styles. All were quite drinkable and I would have been happy to share a pitcher of any of them. As it was, we ordered a pitcher of the "K.T.A." or Korea Town Ale, which is a crisp, refreshing rendition of an English pale ale with a tarnished-gold color, and a good balance of body and bitterness. There were two variants of this brew on tap, subtly different, but both good. The lightest of the brews was crisp, refreshing number that would hit the spot on a hot summer day. There was a hearty, malty amber ale that was not so agressively hopped as most American amber ales tend to be. The malt character of it was sufficiently complex that it really didn't suffer from the absence of an overt hoppiness. A hefeweizen appeared with the complex, fruity, spicy character typically of the breed. The stout was poured with nitrogen from a slow-pour tap and presented the thick, creamy head and ebony color that one would expect form such a beer. It was exceptionally smooth with a gentle roasty bite tempered by the nitro-charge. Also, after we had taken a peek into the brewhouse, Bryan drew off some samples of a Pilsener from the fermenter. Set to debut in early July, this beer was showing pretty well with a month yet before serving time. Even through the yeasty cloudiness, it was clear enough that this brew would come out quite drinkable on the other end of filtration.

    The menu in the place is weighted fairly heavily toward the Korean, which is neither surprising nor detrimental, considering the location and clientele. Most of the customers in the place were fairly young and fairly Korean. The items on the menu that aren't Korean range from typical pub fare to Euro-California-Pacific Rim fusion. It's a long list, with good variety, and just about anyone could find something they like there. The building used to house a nightclub, and it still retains a contemporary, hip style in the furnishings and decor. They've managed to strike a balance between open, airy space and close, comfortable dining areas.

    This establishment is a fresh, unique and welcome addition to the Los Angeles brewing scene. In the tradition of microbreweries and brewpubs everywhere, Rosen is finding its own niche and dedicating itself to building a reputation as a good place to have a good beer. With tasty food, comfortable environs, and good beer, Rosen has found a winning combination.

    Rosen Brewery can be found at 400 N. Western at the corner of 4th and Western in Koreatown.

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This Month in Brews & News
by Don T. Knott
     Once again Matt Udall has come through with his camera and provided us with pictures of not one, but two major Falcon Events. We have SCHBF at Temecula, the Stufft Pizza tasting and the Bottling Party at Rancho Raines-Casselman. With luck next month's issue will include pictures of the AHA Fest (hint, hint).

    By the way, how many of you heard Dr. Raines-Casselman on Talk of the City? Our Beer Diva was helping to bring the oh-so-trendy National Public Radio audience into the fold of quality beer awareness by touting the AHA confab. Good work MB!

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American Lager
by Falcons Grand Hydro, Tom Wolf
     Like Rodney Dangerfield, American lager gets no respect. In Michael Jackson's book, The Beer Companion, one of the bibles for beer judges, there is no mention of American lager. Yet I can highly recommend this style for home brewing because a well crafted American style lager is truly a joy to drink. A prime example is "Dougweiser" one of many great legacies left behind by Falcon's beloved brewer Doug King!

    American Pale Lager
    Yes, we all know this style! Most home brewers and beer enthusiasts launched their hobbies in self-defense of these bland and indistinct beers. However with more knowledge and understanding of beer flavor and style there can be a renewed appreciation for these clean and delicate beers. Most home brewers look at the ability to brew a clean American lager or light beer as quite an accomplishment. These are crisp, dry, very refreshing and thirst quenching beers.

    "Light" beers have an even lower gravity and less resulting alcohol than the standard American lagers. Some brewers such as Miller brew their light beer strong and dilute up to 50% to create the final product. Many of us would love to taste the undiluted version and may actually brew something similar as a "pre-prohibition' lager. Premium beers tend to have fewer adjuncts or can be all-malt beers similar to German Pilsner.

    American Pre-Prohibition Lager
    German brewers brought this style to America. Although similar to the original pilsner the ingredients that were native to America created a unique beer. These beers were medium in body and rich with a creamy mouth feel and plenty of hops. This style died out with prohibition but was resurrected as a homebrew style by advocates of the hobby.

    Red Lager
    A red-colored version of American Lager beer, this style imitates German Marzen and Vienna beers, but is brewed for American tastes, without the rich flavor.

    American Dark Lager
    Imitating the Munich Dunkel style, but brewed for American tastes, these beers are essentially a colored version of pale lager. There is usually little or no roast malt aroma or flavor since the color is usually derived from dark caramel brewing syrups.

    Brewing American Lager:

Pale Lager Pre-Prohibition Red Lager/Dark Lager
OG:1.035 - 1.0501.044 - 1.0601.040-1.050
FG:1.008 - 1.0121.010 - 1.0151.010-1.012
ABV:3.5% - 5.1%4.5% - 6.0%4.1%-5.1%
IBU:8 - 2225 - 4014 - 20
SRM:2 - 83 - 610-20
    Ingredients: Two row or six row pale barley malt with a high percentage (20% to 40%) of rice (rice solids or rice that is "cereal mashed") or corn (corn starch, maize, grits etc.) as adjuncts. The adjuncts were originally used to dilute the excessive protein in the American six-row grain, which caused hazy beer. Hops should be native American hops such as Clusters (not a widely regarded hop so beware) or traditional noble German hops. Modern Hallertau crosses (Ultra, Liberty, Crystal) are ideal for this beer. For Red or Dark lager use small amounts of dark malts to achieve a red or dark color and perhaps a light toasty-malty flavor as well.

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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.