THANKS TO: ED FLINN ----------------------------------MAGAZINES-------------------------------- "ZYMURGY" PAPAZIAN, CHARLIE (ed.) American Homebrewers Association Box 287 Boulder, CO 80306 $17/year or $32/2 years A folksy magazine directed mainly to homebrewers, but some information on small breweries, and plenty of ads, some of which may have the kind of equipment you will be wanting. "The New Brewer", Charlie Papazian (pub.) and Virginia Thomas (ed.) Box 287 Boulder, CO 80306-0287 (303) 447-0816 VISA/MC $48/year (6 issues) 8 1/2 X 11 WITH BINDER aimed at someone running a small brewery operation. AMATEUR BREWER COMMUNICATIONS; ECKHARDT, FRED, AND OWENS, BILL (eds.); Hayward, California: Amateur Brewer Information Service, all issues. ALL ABOUT BEER MAG. HOMEBREWING, BREWERIES, BEER RELATED ACTIVITIES. P.O. BOX 15690 SANTA ANA, CA 92705-0690 12 ISSUES $19.95 -------------------------------ORGANIZATION(S)--------------------------------- THE ASSOCIATION OF BREWERS, INC FOUR SUBSIDIARIES: 1) THE INSTITUTE FOR FERMENTATION AND BREWING STUDIES, publisher of "The New Brewer" 2) BREWERS PUBLICATIONS (a publishing house) 3) THE AMERICAN HOMEBREWERS ASSOCIATION (serving the special interests of amateur brewers and beer lovers) 4) THE GREAT AMERICAN BEER FESTIVAL ------------------------------------BOOKS---------------------------------- JOY OF HOME BREWING; CHARLIE PAPAZIAN; AVON BOOKS, Room 1115AHB, 1790 Broadway, New York, NY 10019: (212) 399-1357 #88369-4 352 pages $8.95 BREWING QUALITY BEERS; BURCH, BYRON ;Joby Books, P.O. Box 512, Fulton, CA 95439;1986 ART OF MAKING BEER; ANDERSON, STANLEY, with Hull, Raymond New York; Hawthorne Books, Inc. 1971; Anderson, president of a chain of winemaking and brewing supply stores headquartered in Canada. HOME BREWED BEERS AND STOUTS; BERRY, C.J.J. 5th edition, Andover, England: The Amateur Winemaker, 1981. PRACTICAL BREWER,THE; BRODERICK, HAROLD M. (ed.); Madison, Wisconsin: The Master Brewers Association of the Americas, 1977. A TREATIS ON LAGER BEERS; ECKHARDT, FRED, 7th edition; Portland, Oregon; Hobby Winemaker, 1983. MALTING AND BREWING SCIENCE; HOUGH, J.S., BRIGGS, D.E. STEVENS, R., AND YOUNG, T.W.; 2nd edition, London and New York: Chapman and Hall, 1981, 1982. WORLD GUIDE TO BEER; JACKSON, MICHAEL, Englewood Cliffs, New Jersey: Prentice-Hall, Inc.,1971. BREWING BEERS LIKE THOSE YOU BUY; LINE, DAVE, Andover, England: The Amateur Winemaker, 1978. BIG BOOK OF BREWING; LINE, DAVE, Andover, England: The Amateur Winemaker, 1974. MAKING BEER; MARES, WILLIAM, New York: Alfred A. Knopf, Inc., 1984. HOME BREWING FOR AMERICAS; MILLER, DAVID, Andover, England: The Amateur Winemaker, 1981. BREWING LAGER BEER; NOONAN, GREGORY J., Boulder, Colorado: Brewers Publication(a division of American Homebrewers Association), 1986. $12.95 5 1/2 X 8 1/2, 320 PAGES, SOFTCOVER. (303) 447-0816 VISA,MC NEW AND COMPLETE JOY OF HOME BREWING; PAPAZIAN, CHARLIE; New York: Avon Books, 1984. BREWING SCIENCE; POLLOCK, J.R.A. (ed.); New York: Academic Press, 1979,1981. BREWING MEAD; GAYRE, ROBERT AND PAPAZIAN, CHARLIE; $9.95 5 1/2 X 8 1/2, 208 PAGES, SOFTCOVER. MICROBREWERS RESOURCE HANDBOOK; $35.00; SECOND EDITION- 1987; 8 1/2 X 11, 182 PAGES SOFTCOVER. ---------------------------------VIDEO TAPES------------------------------- WAY TO MAKE BEER; CONNER, JAY; Novato, California: Paperback Video, 1985. VIDEO-GUIDE TO HOMEBREWING, PRODUCED/DIRECTED BY MIKE DILLEY, $39.95 DIST: OREGON SPECIALTY CO. INC PRODUCERS STUDIO 7024 N.E. GILSAN ST SUITE 10, 86 E. BROADWAY PORTLAND, OR 97213 EUGENE, OR 97401 (503) 252-4294 (503) 683-1400 [72765,1725] HOPS.TXT 18-Mar-87 3680 20 Keywords: HOPS HOMEBREW ZYMURGY Characteristics of different types of hops available to the homebrewer. Any additions, comments, corrections welcome! Brian Rowe 72765,1725 FILE: HOPS.TXT ------------------------------------HOPS------------------------------------ Brewer's Gold A hop of great bittering strength. Used where a pronounced bittering is required. 11% alpha resin 5% beta resin 2.5% aromatic oils Stability: poor Aroma: pungent Bullion Strong bittering hop of fine flavor. Usually used in bitter ales or dark beers. 8-9% alpha resin Stability: poor Aroma: pungent Cascade Principally an aroma hop,with sufficient bittering to be used for bittering. Adds a fresh, clean flavor to beer. Good for Lagers, Pale Ales, and American style beers. 5-6% alpha resin 6% beta resin 2% aromatic oils Stability: poor Aroma: fragrant, herbal, spicy Clusters Medium bittering and aroma. Blends well with other aromatic hops, unrefined aroma and unique taste. Used in many American beers. 7% alpha resin 5% beta resin 1% aromatic oils Stability: good Aroma: pungent Comet Very bitter, use sparingly or with other hops 9.5% alpha resin 4% beta resin 1% aromatic oils Stability: poor Eroica All purpose hop used for bittering with a clean, sweet aroma. Usually used in light beers 11% alpha resin 5% beta resin 2% aromatic oils Stability: fair Aroma: rich, pungent, flowery Fuggles English ale hop, excellent for mild ales, brown ales and stouts 5% alpha resin 3% beta resin 1% aromatic oils Stability: fair-poor Aroma: mildly spicy Galena High bittering with good aromatic oils. Can be used alone or with aromatic hops. Good for stouts. 12% alpha resin 8% beta resin 1% aromatic oils Stability: good Aroma: aggressive, pungent Hersbrucker Low bitterness, mild aroma. 4% alpha resin Hallertauer Fine, clean, spicy aroma with modest bittering power. Excellent for finishing and dry hopping. Traditional Lager hop. Good in European and light, all grain beers. 6% alpha resin 5% beta resin 1% aromatic oils Stability: fair-poor Aroma: spicy Kent Goldings Traditional ale hop with a light flavor and low bitterness. Wonderful aroma, Excellent for dry hopping. 5% alpha resin 3% beta resin Stability: fair Aroma: spicy Northern Brewer Full, bitter, fragrant hop which encourages good head retention. Ideal for bittering and finishing dark ales, steam beers, Munich beer and porters. 10% alpha resin 5% beta resin 1.5% aromatic oils Stability: fair-good Aroma: rich, aggressive Pride of Ringwood Australian variety 8-9% alpha resin Saaz Traditional Pilsner hop. Superb aroma and good bittering qualities. Delicate, dry flavor. Used in Pilsner Urquell and Kirin. 6% alpha resin 5% beta resin 1% aromatic oils Stability: fair-poor Aroma: very mildly spicy Styrian Goldings Yugoslavian hop, similar to Fuggles. Pleasant and light flavor, with a mild, but pronounced aroma. Can be used for bittering and finishing. 8% alpha resin 4% beta resin 1% aromatic oils Stability: fair Aroma: mild Talisman Good all purpose hop with a fine, strong aroma. finer aroma than clusters. Good for light bodied beers. 8% alpha resin 4% beta resin 1.5% aromatic oils Stability: good-fair Aroma: rich Tettenanger Fine all around hop with medium bitterness and mild flavor. Enhances grain aromas in all grain beers. Excellent finishing hop. Used in German style lagers. 5% alpha resin 5% beta resin 1% aromatic oils Stability: fair-poor Aroma: mild Willamette Fine all purpose hop with a slightly spicy flavor, good for bittering and flavoring. 5% alpha resin 4% beta resin 2% aromatic oils Stability: fair Aroma: Spicy This information was compiled by Brian Rowe CIS # 72765,1725 --------------------------BEER FLAVOR DESCRIPTORS-------------------------- ALCOHOLIC ASTRINGENT CARBONATION ACETALDEHYDE DIACETYL DIMETHYLSULFIDE(DMS) PHENOLS SOLVENTLIKE COOKED VEGETABLE FRUITY-ESTERY GRASSY HUSKY-GRAINY SOUR-ACIDIC METALLIC MOLDY NUTTY OXIDATION LIGHT-STRUCK(SKUNKY) SULFURY-YEASTY SWEET SALTY [73125,70] BEER.RG 23-Sep-86 5315 25 Keywords: THE WINE TASTER LOUISVILLE TIMES COLUMN BY ROBIN GARR 9-20-86. BEER. TASTING. T The Wine Taster, Robin Garr's weekly column in The Louisville Times SCENE for Sept. 20, 1986, features a look at the increasing interest in tasting beer according to wine-tasting principles, and features notes on four good beers. [73127,1476] PORTER.TXT 22-Aug-86 4865 39 Keywords: DARK BEER PORTER STOUT MASH GRAIN FLINN A recipe for a porter, using mashed grains and malt extracts Since this is the first recipe I have uploaded, the instructions may seem overly precise to the experienced brewer, at whom this recipe is primarily aimed. However, if it stimulates the less experienced brewer to move on to more complex techniques, then the detail may be useful. Use or ingore these techniques as you see fit. SYMPHONY PORTER 2-1/2 lb Pale Malt 1/2 lb Pale Malt, roasted 15 min at 350 F 1/2 lb Munich Malt 1/2 lb Crystal Malt 1/2 lb Chocolate Malt 1 cup Black Malt 6-1/2 lb Dark Malt extract syrup 2-1/4 lb Pale Malt extract syrup 1 oz Cluster hops, loose (boil) 1 oz Cascade hop pellets (finish) 1 pk Edme yeast water to make 5 gal. initial gravity: 1.078 final gravity : 1.030 Grind all grains, except black malt. Desired consistency is roughly that of corn-meal. Bring 3 quarts of water to 130 F. Add all grains. Maintain temperature at 120-122 F for 1/2 hour, stirring every 5 min. Raise temperature to 130 F, add 2 quarts boiling water. Hold temperature at 149-152 F for 15 min, stirring occaisonally. Raise temperature to 158 F for 20 min, stirring occaisonally. To test for conversion of starches, place a teaspoon of the liquid on a clean white saucer. Add a few drops of household Iodine. If a blue color occurs, the conversion is not complete. It will be necessary to continue holding the temperature at 158 F for another 10 minutes, then repeat the test. In any case DISCARD THE MIXTURE IN THE SAUCER. It must not be added back to the mash. When conversion is complete, strain the mixture through a couple layers of cheesecloth, and allow the liquid to drain off. Bring 5 quarts of water to 170 F, and pour this thru the grains in the cheesecloth. Allow this liquid to drain. This is "sparging", and will remove a surprising amount of sugar which is clinging to the grains. Bring the liquid to a boil. Remove heat, and add the malt extract syrups. They can be more easily poured if the cans are stood in hot water before opening. You will need to scrape out the last of the thick syrup, and may spoon a bit of the hot liquid in to help pour out the last of the syrup. Stir. Restore heat, and again bring the liquid to a boil. What is desired here is a very vigorous, rolling boil. When this boil is acheived, add the Cluster hops. When the hops are added, a great deal of foaming will occur. Be careful that you do not boil over. Reduce heat if necessary. Continue boiling for at least one hour. The bittering chemicals that we want to use from the hops are relatively insoluble in water, or in the wort solution we are using. Both time and vigorous agitation are required to extract them. During the last 5 minutes of the boil, add the Cascade hop pellets. While we will not extract bittering substances in this short time, we will extract aromatic substances which are driven off during the long boil of the bittering hops. Strain this mixture thru cheesecloth into your primary fermenter, add water to make 5 gallons, take a sample for your hydrometer, and reduce temperature to 70 F. While a number of wort-chillers are available to bring the temperature down quickly, it is possible to simply stand the fermenter in a sink of cold water, and change the water as it warms up. It is also possible to simply cover the fermenter, and let it sit overnight. The danger is that the wort is a very attractive environment for any number of micro-organisms, none of which have the best interests of your beer at heart. The quicker you can get your yeast at work in the beer, the less opportunity they will have to spoil it. When the wort reaches 70 F place a cup or so into a clean teacup, and add your yeast. Within 5-15 minutes, you will observe activity on the part of the yeast Add it to the fermenter, seal the lid, and attach your fermentation lock. While I have never had a package of yeast fail to start up, and it is quite safe just to add the yeast to the fermenter, I like the added assurance of knowing that this particular package is good. Allow the beer to ferment for one week, if activity in the fermentation lock is still apparent at that time, allow it to continue until it is no longer apparent. Siphon the beer into a clean container, take a sample for your hydrometer, prime with 3/4 cup corn sugar in 1 cup boiling water, and bottle the beer. This recipe and procedure is quite closely based on "Potlatch Doppelbock", by Charlie Papazian, from his book "The Complete Joy of Homebrewing" most of my differences are due to what I did and didn't have around the house the day I brewed this. I can strongly recommend this book. All comments welcome Ed Flinn 73127,1476 [76703,431] BEERTA.LK 25-May-86 9810 17 Keywords: BEER FAVORITES FOOD CONFERENCE This is part of the tranSCRIPT of our 5/21/86 drop-in COnference, which was a pretty interesting discussion on how beer fits into the picture along with wine, especially if you like your wine with food. -----------------------------------HARDWARE------------------------------- MINI-BREWERY 5 GAL THE CELLAR $37.95 PP DEPT ZD FREE CATALOG VISA, MC P.O. BOX 33525 SEATTLE, WA 98133 (206) 365-7660 COMPLETE TURN-KEY MICRO-BREWERIES JV NORTHWEST INC.; DR. MICHAEL LEWIS, CONSULTANT 28120 S.W. BOBERG RD WILSONVILLE, OR 97070 (503) 682-2596 NORTH CA- (415) 593-5509 SOUTH CA- (714) 840-3813 BREWING SYSTEMS, INC. 81 BEAL PARKWAY S., SUITE 1 FORT WALTON BEACH, FL 32548 (904) 244-5885 CONTINENTAL BREWERIES INC. 150 BRITANIA ROAD EAST MISSISSAUGA, ONTARIO, CANADA L4Z 2A4 (416) 890-1373 --------------------------------CONSULTANT-------------------------------- BILL OWENS (415) 886-9823 BUILDER OF BUFFALO BILL'S CALL 8-10 AM MON-FRI ONE OF THE FIRST BREWPUBS -------------------------------STAINLESS TANKS---------------------------- FRANK KNORR INC. ATLANTIC WELDING 600 WEST DELILAH ROAD PLEASANTVILLE, NJ 08232 (609) 641-1966 -------------------------------------HOPS--------------------------------- FRESHOPS "HOPS ARE HARVESTED 24 HOURS A DAY 36180 KINGS VALLEY HWY FROM MID AUGUST TO MID SEPTEMBER." PHILOMATH, OR 97370 SELLS RAW HOPS ONLY (503) 929-2736 SEND SASE FOR VARIETAL INFO & PRICE LIST. WESTERN HOP COMPANY INC. MERGED WITH SUNNY HOPS, INC = HOPUNION USA P.O. BOX 2519 YAKIMA, WA 98907 (509) 453-4792 TELEX 510-777-5741 HOPSTEINER 655 MADISON AVE NEW YORK, NY 10021 (212) 838-8900 TELETYPE 710-581-2274 ---------------------------------SUPPLIES---------------------------------- BRASS CORKSCREW, INC. FREE CATALOG- WORT CHILLER, KEGGING SYSTEMS, P.O. BOX 30933 SUPPLIES & EQUIPMENT SEATTLE, WA 96103-0933 3 & 5 GAL KEGS (206) 783-8971 OREGON SPECIALTY CO. INC WHOLESALE ONLY 7024 N.E. GILSAN ST PORTLAND, OR 97213 (503) 252-4294 F.H. STEINBART CO 602- S.E. SALMON PORTLAND, OR 97214 (503) 232-8793 FREE CATALOG BACCHUS & BARLEYCORN, LTD 87252 JOHNSON DR MERRIAM, KS 66262 (913) 262-4243 FREE CATALOG BEER AND WINE HOBBY P.O. BOX 3104 GREENWOOD WAKEFIELD, MA 01880 (617) 665-8442 (800) 523-5423 OOSO= OUT OF STATE ONLY CAPE COD BREWERS SUPPLY 126 MIDDLE ROAD BOX 1139C FREE CATALOG SOUTH CHATHAM, MA 02659 (800) 447-7404 OOSO (617) 432-5417 GREAT FERMENTATIONS 87 Z LARKSPUR SAN RAFAEL, CA 94901 (415) 459-2520 (800) 542-2520 -----------------------------------YEAST------------------------------------ M. eV. RESEARCH P.O. BOX 123 WATERLOO, ONTARIO CANADA N2J 3Z9 -----------------------------------MALT------------------------------------ CASK BREWING SYSTEMS MALT EXTRACTS- CAN-BREW, TOM CAXTON, IRONMASTER VANCOUVER, B.C. BRUCE'S BREWERY DOGBOLTER, ARKELL'S STRONG BITTER CALGARY,ALBERTA KITCHENER,ONT (800) 661-8443 (403) 279-8589 FROEDTERT MALT CORP. SECOND LARGEST PRODUCER OF MALT IN U.S. P.O. BOX 712 ACQUIRED BY INTERNATIONAL MALTING CORP. SAME NAME. 3830 WEST GRANT MILWAUKEE, WISCONSIN 53201 ALEXANDER'S SUN COUNTRY 100 POUND MINIMUM 18678 NORTH HIGHWAY 99 ACAMPO, CA 95220 (209) 334-9112 GREAT WESTERN MALTING CO. GREAT WESTERN MALTING CO. WHOLE GRAIN TWO-ROW MALT P.O. BOX 1529 P.O. BOX 469 < MAIL ORDER PRICE LIST VANCOUVER, WA 98668 CORNING, CA 96021 (206) 693-3661 "LEE ANN STEWART; NO RETAIL OR WHOLESALE." ? WANDER FOODS LTD. 843 PARK STREET SOUTH PETERBOROUGH, ONTARIO (705) 876-9110 TELEX 06-962917 JOHN I. HAAS, INC HOPS, HOP EXTRACTS 1615 L. STREET N.W. "WORLD'S LARGEST HOP GROWERS" WASHINGTON, D.C. 20036 (202) 223-0005 CROSBY & BAKER IREKS-ARKADY'S WEIZENBIER EXTRACT 999 MAIN ROAD 3 KB (6.6LB) CANS REVIEW BY COL JOHN SPRING 87 ZYMURGY P.O. BOX 3409 WESTPORT, MASS 02790 (617) 636-5154 DOVER VINEYARDS HANSBERG EXPORT- GERMAN MALT EXTRACT 24945 DETROIT RD DORTMUNDER LIGHT, OKTOBERFEST ALE, AND BAVARIAN BOCK DARK. CLEVELAND, OH 44145 BREWCRAFT PRESSURE BARREL ----------------------------------BREWERIES-------------------------------- DOCK STREET BREWING CO; PHILADELPHIA, PENN BOULDER BEER; BOULDER,CO MASTERS BREWING CO (DISBANDED 31 JUL 86) CHESAPEAKE BAY BREWERY; VIRGINIA BEACH, VIRGINIA COORS; GOLDEN, CO -------------------------------WINE SOCIETY------------------------------- LES AMIS DU VIN $30.00 FOR FIRST YEARS MEMBERSHIP 2302 PERKINS PLACE, SUITE 202 SILVER SPRING, MD 20910 (301) 588-0980 -------------------------------SILKSCREENING--------------------------------- LANDSLIDE DESIGN BOTTLES, MUGS, GLASSES, T-SHIRTS, BAR MIRRORS, STICKERS P.O. BOX 124 NEDERLAND, CO 80466 $5.00 PRINTED GLASS AND DETAILS (CREDITED)