Volume 9 Issue 2
By Mark Mykkanen

January had another good turnout for our first Rum River Wort Hog meeting of 2004. Fourteen members filled the room in a grand circle, sharing a variety of beers and wine.

Owen began the evening with his Oops #2. A serendipity recipe made with Light DME, Cascades and Doric yeast.

I'm not sure who brought it in, but someone shared G. Schneider & Sohn's Aventinus, Wheat Doppelbock. It was sweet with what I thought were cherry or root beer notes.

Next, Bob shared some Mountmellick Products - Genuine Irish Lager. Supposed to be light, it amazed us all with its dark color.

Jerry shared some interesting Pale Ale. We were all trying to figure out if he used Willamette for hops.

Tracy shared a nice dark Doppelbock that was definitely made with molasses. Yummy!

I tried something different this time. At the suggestion of the club, I made a blend with my Pumpkin Ale and Honey Amber. Blended at the table, it turned out swell. Several people commented on the taste of pumpkin.

Next, Wade shared his familiar Porterfest. A blend of an Oktoberfest and Porter he made.

Greg K. shared a delightfully dark winter beer - Lake Superior, Old Man Winter Warmer. What a name!

From the popular Big Sky brewery, Everett shared the Powder Hound label. I thought it tasted somewhat like barley.

I don't know about everyone else, but I started drooling at the sight of Greg's Barleywine of 1995. It seems like an excellent ice fishing beer for those cold days. Made with molasses, Irish ale yeast, 13 lbs. Northwestern grain, and champagne yeast. A "Yellow Dog Circle" recipe?

Richard shared one of my favorite holiday beverages, Swedish Glogg. Made with wine, cognac, orange peel and an assortment of other spices.

Paul brought us into our first and only wine tasting of the evening with a Blackstone Cabernet Sauvignon.

Lastly, Peter shared Big Hole's Diablo Dark Ale.