SSBC Newsletter

Past Newsletters

January 2010

Business:

If you haven’t paid your dues yet then please pay them.
The forum is getting more use, but some people still haven’t been using it. Try it out, it’s not hard to use.
February meeting – Jim Bowser is presenting Beer and Chocolate. Also, Jeff F has a friend coming in who has a lot of technical brewing knowledge and will be available for questions/discussions.
March meeting – Smoked beer Style Presentation and Club Competition by Jeff Fuller.
April meeting – Grain experiment. Make sure you brew your grain experiment beer for this meeting if you signed up. If you haven’t signed up for a type of specialty grain and want to take part in the grain experiment then visit the forum and sign up.
Oktoberfest – Brian and Courtney are going to Oktoberfest this year. If you are interested you need to make plans now. Contact Brian S. if you are interested in joining them.
It was suggested that we might have a Boston pub crawl in Feb-March.
Wort’s Boston Homebrew Competition is Feb. 27th. Enter some beers to support them, just as they support us in our South Shore Brewoff.
Group Brew Bottling – we need to bottle 10 gallons out of the barrel to makeroom for 2 carboys that need to be blended in to the barrel Quad.
Group Brew – We need to pick an Imperial Stout recipe for the brew. We also need to find a location (possibly Brian’s?) since Bill’s will not be available this year. Also need to source a bourbon barrel since we want a bourbon barrel stout.
South Shore Brewoff is April 17th. We’ve confirmed the use of Bob’s Barn again for this event. Members should start trying to collect donations/prizes from sponsoring merchants.
There will be a raffle at tonight’s meeting. We also talked about possibly raffling off our own homebrewed beers in the spring sometime.
Treasury report - $1425 left after Christmas party and pub crawl.

Presentation:

Brewing Beer for Aging, by Jeff McNally

This was a follow-up from last year’s presentation by Jeff.

General effects of beer aging: Aging beers are subject to oxidation, which can be good or bad depending upon the style. Oxidation can lend a sherry-like character to aged beers. Over time, bitterness mellows and malt comes forward also.

Samples:

1. Sam Adams Double Bock ’01-‘02
2. Bigfoot Barleywine 2000
3. Bigfoot Barleywine 1998
4. Samiclaus 1996
5. Celebration ’96, ’97, ’98, ‘06

There were 10 entries.

Results:

1. 3rd – Scottish Ale w/ Bourbon, Jae Wilson
2. 2nd – English Barleywine, Jim Bowser
3. 1st – Tripel, Bill Tredo

If there are any updates or corrections, please contact Rick Rodriguez