The RUBBER CHICKEN. NEXT MEETING: Schmohz Brewery 7:00 pm Wednesday September 18, 2013

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1 The RUBBER CHICKEN NEXT MEETING: Schmohz Brewery 7:00 pm Wednesday September 18, 2013

2 Our brand new taproom and beer garden open to the public next week Monday! Super exciting. Mug Club members get first sneak peak this weekend Saturday & Sunday. Saturday, Sept 14 Founders is hosting the afterparty for the WMEAC river clean up at 6 th Street Park. River clean up is from 9am Noon. Then there is free food, beer and music from noon 2pm. 418 Ada Dr They re (both) Open!! Saturday, Sept 28 Artprize is hosting a Founders beer tent from noon 8pm at Rosa Parks circle. PTB Minutes August 21, :00 PM CTO at GRBC by Past Prez Carlson Attendance: 18 Treasurer s report: ~$3500 Jeff announced that club member Jason Zomerlei won this year s Best of Show at the Michigan Beer Cup competition with his Best Bitter. PTB members submitted 29 entries and averaged out of 50 points. It was also announced that O Connor s HB Supply will have available VanderMill s cider. O Connor s is holding their home brew competition for the first time this year. Siciliano s Home Brewers Appreciation Sale will begin September 9 th and end the 15 th. This year s Hogtoberfest at Eric s ranch will be held on September 21 st. 294 days until GR hosts the National Convention! Meeting is adjourned for the German Wheat Beer competition. Six beers entered in the competition Chicago Dr SW, Grandville

3 The Malting Process ~ Briess Malt & Ingredients Co. Malt is often called the "Heart of Beer" for good reason. Malted barley, or malt, is the basic ingredient used in the production of beer, providing complex carbohydrates and sugars necessary for fermentation, as well as contributing flavors and colors that are uniquely characteristic of beer. Standard malts and specialty malts There are two main categories of malt: standard and specialty. Standard (base or brewers) malts contain high amounts of enzymes, complex carbohydrates and sugars necessary for fermentation. Specialty malts are produced when the length of time, temperature or humidity of the three stages of the malting process steeping, germination and drying are adjusted to develop unique flavors and colors, or distinctive functionality. More intense heating decreases the amount of enzymes available for fermentation, so many specialty malts are designed to be used in smaller amounts to contribute unique flavors such as intense malty, sweet caramel, nutty, woody, coffee or burnt, and rich colors ranging from golden to red to black. Handcrafting specialty malts differs from the basic malting process in that batch sizes are generally smaller, it is a much more labor and resource intensive process, it involves more laboratory testing for consistency, and it requires the constant vigilance of an experienced maltster who relies upon his senses of sight, taste, smell and touch to achieve the desired finished product from the beginning to the end of the process. Why barley? Barley is the ideal cereal grain for malting and, ultimately, brewing. It is self-contained, having a husk to protect the germ, high starch-to- protein ratio for high yields, a complete enzyme system, self-adjusting ph, light color and neutral flavor. In addition to barley, wheat and rye are also routinely malted for brewing. Other cereals grains, such as buckwheat and spelt, can also be malted but the finished malt does not perform in the brewhouse as well as malted barley. Step 1) Steeping The basic malting process, although more of an exact science today than when man first dipped baskets of grain into open wells in Mesopotamia 5,000 years ago to prepare it for brewing, remains a three-step process: steeping, germination and drying. During steeping water is absorbed by the raw barley kernel and germination begins. Steeping starts with raw barley that has been sorted and cleaned, then transferred into steep tanks and covered with water. For the next hours, the raw barley alternates between submerged and drained until it increases in moisture content from about 12% to about 44%. The absorbed water activates naturally existing enzymes and stimulates the embryo to develop new enzymes. The enzymes break down the protein and carbohydrate matrix that encloses starch granules in the endosperm, opening up the seed's starch reserves, and newly developed hormones initiate growth of the acrospire (sprout). Steeping is complete when the barley has reached a sufficient moisture level to allow uniform breakdown of the starches and proteins. One visual indicator that the maltster uses to determine the completion of steeping is to count the percentage of kernels that show "chit". Raw barley that has been properly steeped is referred to as "chitted" barley", the "chit" being the start of the rootlets that are now visibly emerging from the embryo of the kernel. Step 2) Germination In a process called "steep out", the chitted barley is transferred from the steep tank to the germination compartment. Germination, which began in the steep tank, continues in the compartment where the barley kernel undergoes modification. Modification refers to the break down of the protein and carbohydrates, and the resulting opening up of the seeds' starch reserves. Good modification requires the barley to remain in the compartment for 4-5 days. Germination is controlled by drawing temperature-adjusted, humidified air through the bed. Turners keep the bed from compacting and rootlets from growing together, or felting. Step 3) Drying Germination is halted by drying. If germination continued, the kernel would continue to grow and all of the starch reserves needed by the brewer would be used by the growing plant. Base malts are kiln-dried. typically with a finish heat of F for 2-4 hours. This develops flavors ranging from very light malty to subtle malty. Specialty malts are dried in a kiln at higher temperatures for longer periods of time, roasted, or both. Varying the moisture level and time and temperature of drying develops the flavor and color characteristics of each specialty malt.

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5 PRIMETIME BREWERS COMPETITION PAGE Club Only Competition (COC) Calendar 2013 Jan: Un-Session Beer (SG > 1.040) AHA Feb: Barley wine Ales AHA Mar: Belgian Beers Apr: Extract Beer AHA May: Best of Cellar Jun: Beer Pairing Dinner in Rockford Jul: English Pale Ale Aug: German Wheat Sep: European Amber Lager Oct: Wood Aged Nov: TBD Dec: Christmas Party Individual Competitions can be found at: August German Wheat Beer Club Competition 1st John Applegarth Weizenbock 2nd Chad Zomerlei Weizenbock 3rd Brent Zomerlei Weizenbock 2013 Brewer of the Year (Through August) Jason Zomerlei 44 John Applegarth 28 Brent Zomerlei 24 Chad Zomerlei 28 Jim Verlinde 12 Jeremy Gavin 12 Eric Fouch 12 Ric Brown 12 Jeff Carlson 12 Eric Smead 8 Neil Johnson 4 Club Officers President: Eric Fouch ( fouch.eric@gmail.com) V. P.: Brent Zomerlei (brent@zomerlei.com) Treas: Jeff Carlson (carlsonj@gvsu.edu) Secy & RC Editor: Jim Verlinde (jbverlinde@comcast.net) Webmaster: Brandon Roberts (blroberts90@gmail.com) 2013 Michigan Beer Cup Best of Show!! Jason Zomerlei Special/Best/Premium Bitter 3rd John Applegarth Weizenbock 1st John Applegarth Witbier 3rd John Applegarth Saison HM John Applegarth Biere de Garde 1st John Applegarth Berliner Weisse 3rd John Applegarth Lambic 1st Chris Breimayer Fruit Beer HM John Applegarth Rauchbier HM Brent Zomerlei Dry Mead 1st Eric Fouch Metheglin 2nd Eric Fouch English Cider 2nd Eric Fouch Soda Pop HM Eric Fouch Soda Pop SUPPORT OUR SPONSORS THEY SUPPORT US!!

6 O CONNOR S HOME BREW SUPPLY 619 Lyon St NE (616) VANDER MILL CIDER MILL & WINERY Cleveland St Spring Lake, MI (616) UNCLE JOHN S CIDER MILL 8614 North US 127 St Johns, MI (989) BREWERY VIVANT 925 Cherry SE (616) ROCKFORD BREWING COMPANY 12 E Bridge St Rockford, MI (616) HARMONY BREWING COMPANY 1551 Lake Drive SE (616) PERRIN BREWING COMPANY 5910 Comstock Park Dr Comstock Park (616) PIKE 51 BREWING CO Chicago Dr Hudsonville (616) MITTEN BREWING COMPANY 527 Leonard NW (616) GRAND RAPIDS BREWING CO. 1 Ionia SW (616)

7 ARCADIA ALES 103 W Michigan Battle Creek (269) FOUNDERS BREWING CO 235 Grandville Ave SW (616) B & B LIQUOR STORE th St SE (616) WHITE FLAME BREWING CO th Ave Hudsonville (616) B.O.B. S HOUSE OF BREWS 20 Monroe NW (616) HIDEOUT BREWING CO 3113 Plaza Dr NE (616) BREW GADGETS 328 S Lincoln Ave Lakeview (866) HONEY CREEK INN 8025 Cannonsburg Rd Cannonsburg (616) COTTAGE BAR & RESTAURANT 18 Lagrave SE (616) HOPCAT 25 Ionia SW (616)

8 INTERNATIONAL BEVERAGE 2675 East Paris SE (616) and 6859 Cascade Rd SE (616) RED SALAMANDER 902 E Saginaw Hwy Grand Ledge (517) MARTHA S VINEYARD 200 Union NE (616) SAUGATUCK BREWING CO 2948 Blue Star Hwy Douglas (269) MICHIGAN HOP ALLIANCE PO Box 1843 Traverse City SCHMOHZ BREWERY 2600 Patterson SE (616) NEW HOLLAND BREWING 66 E 8th St Holland (616) SICILIANO S MARKET 2840 Lake Michigan Dr (616) PAULY S Fulton East Lowell (616) CELLAR BREWING COMPANY 500 E Division Sparta (616)