Brewsletter Urquell THE FOAM RANGERS F O A M R A N G E R S. Chicks Begin Hostile Takeover. Out (of) The Wazoo Noel Hart, Grand Wazoo

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1 HOUSTON Brewsletter Urquell Est.1981 F O A M R A N G E R S THE FOAM RANGERS May 2015 Volume 35, Issue: 5 Out (of) The Wazoo Noel Hart, Grand Wazoo May meeting! Who doesn t love a good Bock or Dunkel? It s been a busy few weeks with Dixie cup (Chixie Cup) planning in full swing. National Homebrew Day was a great success once again. Thanks to Scott and everyone else involved to make it happen. Chicks Begin Hostile Takeover Sunday is the KGB s competition, the Big Batch Brew Off. We should make an effort to head out and support them by helping to judge. We ll need there help come September. Judging Isn t it ironic that the guys in the photo are the ones who appear most hostile? Chixie Cup Announcement Rebecca Weitzenhoffer, Chixie Cup Coordinator starts at 9 am at the usual place on Lyons Ave. Finally we need a place to host the pool party in July this year. If you know someone who might be interested in hosting, let and officer know! Cheers! DON T FORGET TO BREW YOUR SPECIALTY BEER ENTRY FOR THE CHIXIE CUP! Liquid Panty Remover! ABV > 8, comes with a pick-up line, and pairs with chocolate, candy, or cookies, provided by you. Brewsletter Completed in Record Time! That s why it sucks so much this month. You re welcome. Upcoming events *not likely to be accurate June 7 th - Officer s Meeting June 13 th - Brew-in June 19 th - Meeting

2 Page 2 Brewsletter Urquell - May 2015 The Many Faces of Scott Birdwell

3 Brewsletter Urquell - May 2015 Competitions Will Holobowicz, Competition Coordinator Cactus Challenge Winners: Eric Heinz & Kyle Autry 1st Place Pilsner, 1st Place German Wheat, 1st Place Specialty Beer Robert Brown 2nd Place Light Hybrid, 1st Place SHV Beer Hank Keller 1st Place English Pale Ale Additional results are posted here: Page 3 CIA: Operation Fermentation Winners: Hank Keller 3rd Place American Amber Paul Smith -2nd Place Specialty Beer Additional results are posted here: MCAB: Hank Keller 2nd Place Light Hybrid Upcoming competitions: KGB Big Batch Brew Bash Entry Deadline: May 1 Judging: May 17 Awards Ceremony: May 17 Lunar Rendezbrew Entry Dates: May 1 thru June 24 Judging: July 5, 11, 12, 18, 19 & 25th Awards Ceremony: Aug 1 Austin Zealots: Inquisition Entry Dates: June 13th thru 28th Pack and Ship: June 27th at Defalco s before they close Judging: TBD Awards Ceremony: TBD Limbo Challenge Entry Dates: July 1st thru 31st Pack and Ship: TBD Judging: Aug 8-9th Awards Ceremony: Aug 22

4 Page 4 Brewsletter Urquell - May 2015 Officers meeting minutes, May 3, 2015 Paul Porter, Scrivener Officer s meeting minutes Attending the officer s meeting were Noel Hart (Iz Waz), Robert Brown (Secondary Fermenter), Matt Crnkovich (Brewsletter Editor), Shazia Hart (Waz Squeeze), Bev Blackwood (Member at Large), Rebecca Weitzen- hoffer (Chixie Cup Coordinator), Janine Webber, Denise Lord, Kristine and I (Scrivener). ChDixie Cup junk and stuff:i was accosted by Rebecca seeking a list. Confounded by her requests for a list, I eventually figured out we had an a-paul-ing case mistaken identity. She was looking for the business contact list from Paul Smith. I am hoping the two got together because I really like nice raffle swag and free beer at Dixie Cup. Rebecca is working with JD on getting an official beer swilling Rosie the Riveter with a Fred tat logo for Chixie Cup. The official one will replace the temporary one Bev dug up for the website soon. Rebecca has initiated contact with several homebrew clubs to spread the Chixie Cup specialty style information: liquid panty remover along with paired candy. I m a bit dubious about how the candy will be processed during sorting and then stored prior to judging. It should make for an interesting turn during check in. Shazia is heading up a fun project for Chixie Cup and could use contact information for past Waz s, so please help her out. National Home Brew Day: I m a sad panda because I didn t get to go. Apparently, it was well attended and there was much rejoicing... yay! Bev reported that he hit a rare happy buzz without an annoying hangover at the Officers Meeting the next day. Cheers Scott for hosting another successful soiree. I for one would like to thank Scott and the Defalcoids for their efforts in building and hosting an excellent homebrew community. You will always have my appreciation and my business. Last month s meeting was particularly low on attendance due to poor weather. As a result we did not get through the 37 beers I lined up for the Brown, Scotch, and Old Ale meeting. Due to the lacking popularity of Bocks, Dunkles and Dark Lagers in the market the extras from last meeting will come to this meeting. Unofficial Meeting Stuff: Once again our local beer fairy Matt has flown to Chicago to pick up brew. I am willing to bet he will be sharing at the meeting so keep your eyes out for bottles you never see on the shelves here in Texas. Janine s dream of a brewery/brew pub has moved forward a bit. Originally, it was Fable Brewing now she is considering Troll and Elf. She is planning to move on with a mystical/medieval romance theme. I for one am all for it, and hope she will let my friends and I play D&D in the establishment.

5 Brewsletter Urquell - May 2015 Page 5

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7 Brewsletter Urquell - May 2015 Bocks for Everyone! Robert Brown, Secondary Fermenter Table - Comparison of Various Bocks Maibock/Helles Bock (5A) Vital Stats OG: FG: IBUs: SRM: 6 11 ABV: % Traditional Bock (5B) OG: FG: IBUs: SRM: ABV: % Doppelbock (5C) OG: FG: IBUs: SRM: 6 25 ABV: 7 10% Eisbock (5D) OG: FG: IBUs: SRM: ABV: 9 14% Page 7 Aroma Appearance Flavor Moderate to strong malt aroma, often with a lightly toasted quality and low melanoidins. Moderately low to no noble hop aroma, often with a spicy quality. Clean. No diacetyl. Fruity esters should be low to none. Some alcohol may be noticeable. May have a light DMS aroma from Pils malt. Deep gold to light amber in color. Lagering should provide good clarity. Large, creamy, persistent, white head. The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Little to no caramelization. May have a light DMS flavor from Pils malt. Moderate to no noble hop flavor. May have a low spicy or peppery quality from hops and/or alcohol. Moderate hop bitterness (more so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste of both malt and hops. Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters. Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head. Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character. Source: 2008 BJCP Style Guidelines. Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present. Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, offwhite for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs. Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish. Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy. Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-thanaverage alcohol content and low carbonation. Off-white to deep ivory colored head. Pronounced legs are often evident. Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean, lager character.

8 Page 8 Brewsletter Urquell - May 2015 ame(s) ddress City/State/Zip Member 2nd Member Amount Paid want to be somebody in particular! ign me up to become a member of he Foam Rangers Homebrew Club! Phone Membership Renewal: $35.00 Individual / $45.00 Family (Member +1) New Renewal Change of Address Paid between October 31 and December 31 $30.00 / $40.00 (Pay early and save!) New Member Fees: (per year) Paid between January 1 & June30 $35.00 / $45.00 Paid between July 1 & October 31 $25.00 / $35.00 (Includes Dixie Cup!) Please make checks payable to: The Foam Rangers Bring this form (and your payment) to the next club meeting, drop it off at DeFalco s or send it to: Detach & Keep! Detach & Keep! Detach & Keep! Detach & Keep! Detach & Keep! Welcome to the Foam Rangers! Now get connected! We have two lists: The Foam Rangers Discussion List & the Foam Rangers Announce List. What s the difference? The Foam Rangers Discussion list is where people can interact and reply to the posts of other Foam Ranger list members. The Foam Rangers Announce list is where the Grand Wazoo posts club announcements and is not a discussion list. Anything posted to the Announce list will also be posted to the Discussion list, so you don t have to subscribe to both. To subscribe to the Discussion list, send an to: To subscribe to the Announcement list, send an to: The Foam You will receive a reply from the server with instructions for confi rming your subscription.. Follow the instructions to complete the subscription process. Once you have successfully subscribed, you will receive a reply with the list guidelines as well as instructions for unsubscribing.

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