Reminder: BREW Meeting Tomorrow Oct 24 330pm

[Meghan Butler]

Hi everyone,

I am writing to confirm that the meeting will take place at my apartment tomorrow, October 24, at 330pm.

305 S Union St, Apt #2 - ring the doorbell when you arrive or call my cell (802) 310.7723

Looking forward to seeing you all!

-Meghan

[john peckham]

Hi Meghan,

Thanks for hosting, but I won't be able to join because I have to work today. 

John 

["Kevlar" F.W. McKay]

Good times yesterday Meghan, thank you for hosting. It was nice to see all of you and meet y'all newcomers too :-D Good selection and good overall qulity of the brew. Let's keep this up! Get brewin!

 

-Kevlar-

--
-Kevlar-

[Mark Weber]

I was thinking about our December meeting and the "theme" of holiday
beers, and found some inspiration in Mosher's "Radical Brewing".  He
describes the "12 beers of Christmas" that I'll summarize below with
notes.  If you don't already own this book, I can't recommend it
highly enough.

1. Caramel Quad: basic tripel, a few lbs of amber malt; caramelize a
pound each of white sugar and light malt extract.
2. Spiced Cherry Dubbel: basic dubbel, combination of sweet and sour
cherries at rate of one lb. per gallon, one teaspoon of ceylon
cinnamon at end of boil
3. Spiced Dunkel Weizen: wheat, munich and crystal malt.  spices
include allspice, star anise, caraway, orange peel, candied ginger
4. Juniper Rye Bock: munich, rye and crystal malt. crushed juniper
berries in the mash
5. Fruitcake Old Ale: munich, amber, special b and carafa II malts;
spices include nutmeg, allspice, cinnamon, ginger, vanilla extract.
to the secondary is added raisins, cherries, apricots, blueberries,
plus zest of two oranges and two whole cloves
6. Saffron Tripel: basic tripel, but 20% of base malt substituted with
unrefined sugar such as piloncillo or jaggery.  spices include orange
zest, grains of paradise and black pepper.  half-teaspoon of saffron
added to secondary
7. Christmas Gruit: base dunkel weizenbock recipe, but substitute the
following spices, which may be added to the end of the boil: 4 oz
juniper, 1 tsp Ceylon cinnamon, .5 tsp bog myrtle/sweet gale, .25 tsp
rosemary, .12 tsp mace, two California bay laurel leaves.  And one
pound of heather or dark wildflower honey to the secondary and allow
it to ferment out before bottling or kegging.  Saison or other
colorful Belgian yeast is recommended.  As an option, a package of
mixed lambic culture, added after the primary
8. Honey Ginger IPA: base IPA.  to secondary add 2 lbs. honey and 2oz
candied ginger
9. Crabapple Lambicky Ale: pale wheat ale recipe, 3-4 lbs. frozen and
thawed crabapples, plus lambic culture in secondary
10. Gingerbread Ale: basic brown ale; spices include cinnamon, ginger,
allspice, and cloves at end of boil
11.  Spiced Bourbon Stout: basic stout, make a bourbon infusion with
added vanilla extract, allspice, cinnamon, crushed coriander, star
anise, juniper, and black pepper
12. Abbey Weizen: basic Bavarian weizen with a Belgian abbey yeast;
add citrus peel, coriander at chamomile at end of boil