August 1999 Vol. 3 Issue 5

Minutes | Next Meeting | Upcoming Events | Quote of the Month
Tip o' the Month | Notes from an ex-president | Club Officers
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Thanks to Ferdinand for hosting the quick June meeting.

MINUTES by Ferdinand for July 10, l999

Our July 10 meeting started at 9.30 at Ferd's. It was presided by Dust our VP since Bryan was busy having a baby. Present were Chip, Jack, Jerry, Randal, Ken, Ferdinand and Dustin.

The club brought 55 lbs of Munton & Fisson light dry malt and 55 lbs of amber for $2.45 /lb. It was distributed and must be paid to Jerry as follows: 25 lbs of light went to Ken, 25 to Ferd, 5 to Jack; 15 lbs amber went to Jack, 15 to Chip, 15 to Ferd and 10 to Dustin. Kudos to the 3 baggers, all tenors, Dustin, Jack and Chip off the shoulder. Ferd supplied his stainless steel commercial balance for the job and will be happy to do so again as long as he does not go thirsty.

We discussed the hefeweizen competition to be held Sat. Aug. 21, at Ferd's. It will be combined with a potluck/volleyball extravaganza. At least 5 brave members overcame their distrust of wheat and vowed to enter the competition while parting with the $5 entry fee. You should arrive about noon with your beer. It should be in brown 12oz bottles with plain caps. Judging begins at 13.00.

Almost smelling free beer drifting from Nelson, we adjourned the meeting at 10.00 then proceeded on a tour of mastergardener's Erika's gardens before leaving at 10.30 for our scheduled visit to Nelson Brewing Company. There, George, Tony and spouses met us to partake in the viewing and tasting. Peter Glockner gave us a wonderful brewery tour plus a catered lunch. Peter is part owner of NBC and is in charge of quality control plus being the sales rep for BC east of Vancouver. The brewery is located in the original 1873 (?) building where the founding brewer first fermented. Built into a mountain, the brewery walls are three feet thick. The fermenting room, 30' below ground, has a tiny creek running through it. The operation ceased 1950-1990, but has been in full swing since then. Additions have been made to the original space and several tenants share the building which Nelson Brewing owns. We were there over 3 hours. Most of us found all four beers quite outstanding and I give 4-5 stars to each of them.
Ferdinand the Scribe

NEXT MEETING

Potluck on August 21, Saturday at Ferdinand's, 4776 Northport-Waneta Rd. Phone 732-4847.

UPCOMING EVENTS

The August 21st meeting at Ferdinand's is the hefeweizen contest. Remember, dark brown bottles without any identifying marks.

QUOTE OF THE MONTH

"Shoulder the sky, my lad, and drink your ale."
   --A. E. Housman, A Shropshire Lad

TIP OF THE MONTH

With all the fruit available, maybe it's time to experiment. If you want that wonderful fruity aroma-add the fruit to the secondary fermenter. Just be sure to pasteurize it by steeping in a little water at 150 degrees; hold for 20 minutes. Do not Boil! Boiling the fruit sets pectin and makes cloudy beer. Also, allow plenty of room in your fermenter for expansion otherwise you may end up with projectile fruit on the walls.

NOTES FROM AN EX-PRESIDENT

The more I brew, the more I realize the beauty of ambiguity. Little of the brewing process itself is definably black or inarguably white. Temperature ranges vary, yeast have alterable temperature preferences, oxygen can help at one point, hinder at another. Perhaps this very grayness keeps the brewing process alive. Some would even say that the lack of certainty challenges us to brew the best we can brew. Such abstracts may seem intangible but if we consider the beer we have brewed, we find few are invariably the same. They may be reproducibly similar but ingredients vary, a procedure may change, sometimes our body's own chemistry alters tastes. Ideally, this variability enables us to discover in our brewing a certain character, a certain vitality if you will, that we may only find in one brew, one keg, perhaps in just one sip. Conceivably, it is this very uncertainty, this specific mutability of beer that gives brewing its heart if not its soul. Like life, beer is rife with uncertainty. And, perhaps as in living, this very incertitude helps us to discover our own heart and soul. Perchance brewing then is another facet of self-discovery.

Club Officers

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Minutes | Next Meeting | Upcoming Events | Quote of the Month
Tip o' the Month | Notes from an ex-president | Club Officers