Volume 8 Issue 12
By Mark Mykkanen
November was another lively gathering of 14 people. We acquired two new members and gave away several door prizes.
Tim began the evening with Frugal Joe's Ordinary Beer of the Frugal Joe's Brewing Co., St. Paul, MN. Though a Pale Lager in style, I thought it tasted more like a Pilsner.
Larry, one of our newest members, moved us into lighter territory with Shiner's Blonde from the Spoetzl Brewery. Light in color, sharp in taste.
Our other newcomer, Bruce, sweetened things a bit with Sleeman's Honey Brown Lager. A tasty, light in color, lager from the great North.
Next, Owen shared his Propensity Pilsner from a Papazian recipe out of "The New Complete Joy of Homebrewing". Made with 3 lbs. clover honey. 6 lbs. Light Dry Malt Extract, 2.5 oz Saaz, 0.5 oz Tettnang, and Irish Moss. A hoppy taste with strong notes from the Saaz. OG 1.035 - FG 1.010.
Moving along at a fair pace, Bob shared his Dutch Bock. Made with 4 lbs. Laaglander Malt Extract, 4 lbs. Alexander Pale Malt Extract, and a generic dry yeast. Quite delicious. OG unknown - FG 1.018.
From Billy's own tap, Jerry brought us Leinie's Red. A very common, yet traditional brew from cheeseheadland.
I found an old batch from my cellar, which seemed pleasing to most. I call it my "Honey Amber". Based on a recipe from Cat's Meow, I made it with 2 lbs. of honey, 3 lbs. of Amber Malt Extract, 6 lbs. of Plain Light Dry Malt Extract, 1 oz Fuggles, 1 oz Cascade, 1 oz Kent Goldings (UK), and some dry Windsor yeast. Not bad since February this year. OG 1.062.
Next, Brent brought in his Pontoon Pilsner. Unfortunately, I don't have any notes on his recipe, so you will have to ask him about it at the next meeting.
Turning the dial to wines, Bill Sutherland shared an excellent bottle of Pietra Santa's Dolcetto, 1997. From St. Helena, California, robust flavor at 15% abv.
Back to brews... Larry must really like the Shiner brand, as he next shared the Bock from Shiner. Tasty! I just love a good bock.
On an unusual note, Bob shared a N/A brew, Haake Beck, from the Beck brewery. "Tastes like beer...and it's German," exclaimed Bob. Not too bad actually.
Entering a realm of the exotic, Jim brought in an interesting one from Belgium. Stoudt's Abbey Double. With complex flavors this one was highly carbonated.
Always a crowd pleaser, Richard shared is Raspberry Mead. I wouldn't dream of missing a sample of this special beverage. Born in January and bottled in June.
Back to wines, Owen also brought in a delicious fruity beverage, his Strawberry wine. Clear and smooth, yet dry, this one had a warm aroma.
To complete the evening, Richard shared a spicy Cider. Made with vanilla, cinnamon, nutmeg, 3 lbs. brown sugar, 3 lbs. cane sugar, 5 gallons of cider, and champagne yeast.
