October 20, 2016 at 5:14 pm #786
We had our September meeting on September 27th at 7:00 PM at the home of Judy Kuenker. A very big thank you to Judy and Steve for opening their home to the club!
Also, a big congratulations to Judy and Steve for their winning entries at the Dry Dock competition. Judy won a Silver Medal for 2nd place with her hard apple cider in the Cider/Mead category. Steve won a Silver Medal for 2nd place with his Dutch stout in the Porter/Stout category.
Will started the meeting at 7:00 PM and the following items were discussed:
• 10% off at Castle Rock Homebrew in stock purchases for paid Hop-AHolics members in Sept and Oct. This is a trial basis for now. Blichmann, Anvil, Spiedel, and SS Brewtech are not discountable. Bulk grain does count as it is already discounted. Just let the cashier know that you are part of the club to receive the discount.
• The next club meeting will be at the Two22 Brewery on October 25th at 7:00 PM. Bring a jacket as we may be outside.
• Fermentologists competition dias obscura dark beers 22srm+ Entries are due October 11th. Drop off entries at the Brew Hut or Castle Rock Homebrew. Fees are $7 per entry. Judging will be October 19th
• Dues for the new year will be collected tonight. Dues are set at $25.00 for members and $5 for spouses.
After the meeting formalities were concluded the group enjoyed snacks and several home brew tastings from the members in attendance.
We tasted the American Amber Ale (recipe courtesy of Judy Kuenker) that was brewed at the Parker BrewFest by the club. As a reminder, you can read about this event and see related photos on the news page
We also tasted Bob Gertie’s Blue Moon Clone entry from the Two22 Brewery “Blue Moon” clone competition. Bob’s recipe that incorporated the experimental hop HBC 438 was chosen as winner! Congratulations Bob!
The group participated in a taste test from Brulosophy showing an example of what the water profile can do to your brew. Chlorides can help bring out the hop character more fully, or harsh if you will, and change mouth feel.
We also had several grain samples that everyone could taste to experience how different grain styles effect/produce different flavor and aroma
Stay in touch and brew on!
The Communications Committee
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