Club Meeting Notes - November 21st 2017

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Club Meeting Notes - November 21st 2017

Postby indianajns on Thu Dec 07, 2017 11:04 am

Great turn out with this meeting with approximately 30 members and guests in attendance. A large thank you to our hosts, Out Of the Park Pizza in Anaheim

Off Month "meeting"
Off month “non-meeting” was held October 19th at Unsung Brewing in Anaheim. We had approx 10 members participate.

Officer Elections
Congratulations to the following members who will be representing the club as officers:

Curtis - President
Greg - Vice President
Brian B. - Treasurer
Will - Secretary
Tim S - Style & Competition Coordinator

Southern California Homebrew Festival

The Southern California Homebrew Festival is May 4th-5th, 2018. There may be room to crash at someones campsite. See this forum post for more info.

Brew HO-HO Festival
The Brew HO-HO festival is this Saturday, December 9th.

AHA Membership
Club members who are not currently AHA members should consider joining. Membership entitlements include discounts at many brewery establishments, Zymurgy magazine, and the Brew Guru mobile app. Also many competitions require an AHA membership to enter. Importantly, if 75% of our club membership are AHA members we have our insurance premium waved! This would be a significant monetary savings for the club. You can join or renew here: ... -or-renew/

Beer brought for feedback:
Braggot - Tim S.
Blonde Ale - Reid B.
Pale Ale - Curtis G.
Vienna Lager - Brad N
Mead - Mike
Schwarzbier - Sam
Bourbon Vanilla Imperial Stout - Jim R.
Brown IPA - Hussam E.
Saison - Tony
Doppelbock - Greg

Style Presentation:

Category 9 Strong European Beer
9A Dopplebock

Deep Gold to dark brown. Good clarity

Very strong maltiness

Medium-full to full body

Very rich and malty. Most versions are malty sweet. Impression of alcohol strength, but smooth and warming

Overall Impression
A strong rich, and very malty German lager. Can be pale or dark. Dark versions have deeper malt flavors. Pale versions have slightly more hops and dryness.

Vital Statistics
ABV: 7-10%
IBU: 16-26
SRM: 6-25

Styles picked are a Dopplebock lager and a Weizenbock Ale
We did 2 other German wheat beers, Weissbier, Dunkles Weissbier, and Weizenbock which completes the category. Picked for their similarities. 3 examples of each, all German examples no US versions
Found 2 brewer's examples in each category, Ayinger and Weinhenstephaner

Dopplebocks Weizenbocks
Ayinger Celebrator Ayinger Weizenbock
Salvator Dopplebock Schneider Weisse Aventinus
Weinhenstephaner Korbinian Weinhenstephaner Vitus

Style history

"A Bavarian specialty first brewed near Munich by the monks of St. Francis of Paula.,”"
the beer was known as 'holy father beer' and later was shortened to Salvator. Salvator was very heavy and sweet but modest in their alcohol content. In 1799 the monks sold the brewery to the state. Then a few years later a brewer bought it and changed the name to Paulaner. The term “doppel (double) bock” was actually coined by Munich consumers. Dozens of Bavarian brewers made their own Salvators and appropriated the -ator suffix that is why you see names like Optimator, Celebrator, Animator, etc. Long before there were imperials "this" and triple "that" the dopplebocks reigned supreme as the kings of the beer world. Today however, only one in a hundred beers brewed in Germany is a bock. And, in the US they are brewed at best sporadically.

Ayinger was founded in 1878. They use their own well water from 577 feet down below the brewery.
They are a brewer that has abandoned decoction and switched to temperature controlled mashing.
No beer spends less than a month lagering, and some spend four months in conditioning tanks with a warmer temperature of 45*. Celebrator is considered that the brewery's crown jewel.

Historians believe that weizen's great, great, great grandfather came from Bohemia. It was there,
in the 1400's that a new beer came into vogue among the nobility. The beer first entered Bavaria around 1500. Weizens which may or not include decoction, involves mashing rests at usually 105* to 113* to release ferulic acid. In traditional breweries it goes into wide, shallow, open fermenters. When ready to bottle, they dose it with some fresh wort so that the beer will develop in the bottle, and become carbonated.

Schneider and Sohn
The brewery was founded in 1827 and is still family owned. The brewery uses open fermenters where it spends only 5 to 6 days in primary. It then goes straight to the bottle, no conditioning tanks are used. Schneider and Sohn only makes wheat beers but is experimenting after being exposed to American influences. Aventinus, the world' oldest top-fermented wheat dopplebock was created in 1907.
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Re: Club Meeting Notes - November 21st 2017

Postby MrAverageGuy on Thu Dec 07, 2017 8:06 pm

Thanks for the tip on AHA - just joined for 3 years, so, count me toward the 75% goal.

BTW, I'll be at Brew Ho Ho on Sat, the English Beat (or what's left of them) are playing...

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