Anyone who brews their own beer is a REAL SOB!

September Meeting Agenda

Our night will begin at 6:30 at O’Marro’s Public House where we can all gather and enjoy a pint (or two) before the meeting begins.
 
At 7:00ish the meeting will begin with a toast followed by the list of items to discuss and inform.
 
NOTICE!!!!!  We have many unpaid members!  This is not good.  If you are unaware of your membership status, please contact one of the officers ASAP.  If you are able to arrive early and pay your fees before the meeting starts, even better.  We’d hate to lose those of you who haven’t renewed and we’d love to have you still be a part of the activities the SOB’s are involved in such as Casks & Caskets.  So please, renew as quickly as you can.  Thank you!
 
And speaking of Casks & Caskets, there will be a quick update on the event and a reminder to all of those who wish to partake in serving their wares to please enter your information on the sign-up sheet.  There’s also talk of some public brew days at members’ homes for any who would like to join in for one last push to get product ready for this great event.
 
Insurance & Incorporation… what’s there to say about that… not much except that it’s done!  We are now officially insured, which means we can all breathe a little easier now for any of our meetings, gatherings or events.  Yay!!!
 
Our normally scheduled August meeting was temporarily put on hold so that a picnic could be held at the residence of Steve & Janet.  And last weekend (Sep 13) a few of our members (Jeff, Becky, and Kevin & Karen) served some SOB homebrew on Homebrew Island at Great Lakes Brew Fest.  From the pictures on Facebook it sure looked like a beautiful day for a beer festival.  We’ll hear a little more on these.
 
Other scheduled and possible events coming down the road besides C&C are: Dublin’s Craft Beer Festival (Sep 20), Mead Day (Oct 18 at the residence of Mike F.), Downtown Oshkosh Chili Cook Off (Oct 25), Apple Crush (Sep 28 at the residence of Mark S.), Fall Brewery Tour, Beer Dinner @ Beckets, Off-Flavor Tasting for beers & wines, and Grain Bulk Buy.
 
And tentatively planned for Oct, there is in the works a small education/demonstration on Mead!  Possibly with samples… More to follow on that.

SOB Meeting 279

***NOTICE***
There will be no meeting at O’Marro’s on Aug 20!

In place of that there will be a Picnic being held at the home of Steve & Janet on Aug 23 from 5:00p-9:00p.  They request that you sign up soon so that they may have a head count by Aug 16.  The online signup is here:
 
https://docs.google.com/spreadsheets/d/1qTRPXg3Yh2sAzmgvsMndsf-IRMTcWFx-...
 
The picnic is open to all members and a guest.  No children are allowed.  All that is asked is that each attendee bring either a dish to pass or $5 to help cover the cost of the meat.  Also don’t forget to bring your homebrews to share and a lawn chair.  Soda & water will be provided.
 
Now back to our regularly scheduled program.
 
Chuck called the meeting to order a little after 7:00 and Karen Lentzin provided our toast… something about being pickled, I believe.  This was followed by our financial update from Steve Wissink and a reminder about membership dues being up.
 
A wrap-up of Blues n’ Brews was next, which had a great turnout from everyone there.  The log run was a hit for many.  Kurt said that the music was much better this year.  Why, even one of our very own SOBs (Mike Engel) was performing there with his band Tin Sandwich.  Tim Pfeister complimented on the constant crowd at the SOB tent.  And Jody Cleveland mentioned how out of all of the breweries/beers represented there it was two SOB’s who took 1st (Lee Reiherzer for his Mango Mash) and 2nd (Mike Engel for his Pumpernickel Rye).  Well done both of you!
 
Janet Wissink filled us in on a few items.  One being the August Meeting/Picnic mentioned previously.  Also, for those who are interested in helping out at the Farmers Market, the dates are Aug 9 & Sep 23.  Setup must be ready by 8:00 am (start at 7:30) and takedown is at 1:00 pm.  On Aug 9, Steve Wissink will be serving some homebrews at Oblio’s.  There is an opening for those who are helping out with the Farmers Market.  Contact Jody Cleveland or Janet Wissink for more information.  Also, on Oct 25 there will be a chili cook off downtown Oshkosh.  More details to follow.
 
Janet continued on with Casks & Caskets relaying information from Mike.  They are working on getting sponsors and currently have Beckett’s, Draft Magazine, 96.9FM, and DPI for all of our printing needs.  There is even a possibility on getting Gardina’s.  Karen Lentzin asked about food at the event.  This year it was decided that there will be no VIP dinner but the Oshkosh Convention Center will be providing food for purchase to all attendees.  At this time, sponsorship letters are being sent out and if any member knows of a business who they think might like to sponsor or provide an item for the silent auction to please contact Janet Wissink or Mike Engel.
 
Along with C&C we discussed a bit more about insurance.  The American Homebrewers Association is offering insurance for homebrew clubs across the US.  Chuck has been in contact with the AHA and getting more info on this and was informed to check back in late July.  Based on emails going back and forth it looks as if this is a very viable option for us.  This is a real good price at a cost of $3.50 per member for a year’s coverage for meetings & social events such as Casks & Caskets and beer tours or picnics.  The club officers would also like to thank Steve Wissink for doing a lot of leg work researching and getting quotes as we looked at insurance coverage!
 
There were a couple of new faces this night.  Brian Schneider was just getting into homebrewing and had already made a sparkling wine.  And Carl Braun who had been brewing for a while and had his 3rd all-grain fermenting at that time.
 
The conversation then went to the topic of educational opportunities.  If any of you would like to be part of these and help organizing and run these training opportunities, feel free to contact one of the officers.
 
One was a glassware demonstration where we would look at how different glasses are used for different beers and the reason for them.  Ideas for setting up this would be to check with Shawn O’Marro’s glass distributor and see what options they may have.  Cicerone was another avenue in looking for ideas.
 
The other was an off-flavor tasting where we would look at getting a Siebel Off-Flavor Tasting Kit.  These different vials are mixed with a base light beer to get different off-flavors that we can use to train our taste buds so we know what to look for in our own beers and the reasons for them.  Tim Pfeister suggested having a separate day for this event with those who are interested in this and they could help foot the bill.  Bryce Hinsch expressed that the club dues should pay for this as that is what the club should offer.  This had many positive reinforcements.  Mike Douglas was not for this as he is a wine/mead maker and thought that having the club pay for this would be unfair to those who do not make beer.  Ian House brought up the 8-week BJCP course he went to in Green Bay and offered that up as an option.  Julie Lawson mentioned talking to Brandon Kolbe about having one of those events at O’Marro’s. Tim Pfeister said that he would contact his fellow Green Bay Racker on getting more info about that course.  It was also mentioned that there are some things you can do with household items to mimic these off-flavors without having to purchase a kit which could also be an option for a smaller tasting done at the meetings.
 
Julie Lawson wanted all to know that the SOB’s were mentioned on the Brewing Network podcast from the AHA Conference.
 
Mark Schmelling asked if there are any other interests that members are looking for as a pre-meeting training.  Bryce Hinsch suggested that we pose this question to all of our members via email for feedback.
 
Tim Pfeister was looking for assistant brewers to help brew for his upcoming wedding, which should be very, very soon.  He wanted to have all homemade beers and wines for this special event.  We hope all goes well for your big day, Tim.  Congratulations!
 
Julie Lawson asked if there was going to be any SOB representation for Great Lakes Brew Fest held Sep 13 in Racine.  Jeff Eaton said there was currently 3 going and there was room for 1 more.  Karen Lentzen mentioned that they had a very busy booth last year.  Julie also mentioned that the sign up for the Schooner Homebrew Championship was coming up soon (in fact it opened yesterday).  This competition goes along with the Great Lakes Brew Fest.  You can either mail your entries in or, even better, drop them off at The Cellar in Fond du Lac.  Julie Lawson will then be taking your beers down to Racine for judging.  Check out www.theschooner.org for more info.
 
It was mentioned that Dublin’s is having a beer fest (date unknown) and that they are growing hops.
 
Jody Cleveland took a break from his Brewing Classic Styles to build his keezer.  We hope that is all going well.
 
Jeff Eaton informed us that the Appleton Beer Factory is offering for the SOB’s to brew on one of their one barrel systems.  They would provide food and would serve the beer on tap.  Jeff is going to contact them to see of the possibility of that being done to the Casks & Caskets winner.  It was suggested to have them stop down for one of our meetings and maybe even be a C&C sponsor.
 
There is still talk about a possible Green Bay brewery tour.  More to follow.
 
Bryce Hinsch asked about the chance of a second beer dinner to be held in Oshkosh.  As there will be no VIP dinner for C&C, this was brought up at as a possibility during one of the C&C meetings.  This will be looked into more.
 
Karen Lentzin motioned to adjourn the meeting and getting pickled.
 
The night finished off with the following beers/wines and pickled accompaniment:
 
Jeff Eaton brought The Chief and a Hard Apple Cider along with pickled beets.
Carl Braun shared his Black IPA.
Brett Hintz brought a Spiced Stout.
Kevin & Karen Lentzen brought a Saison along with pickled cauliflower & pickle flavored pringles.
Tim Pfeister shared his Meisturhaotr Doppelbock (apologies on the spelling), a Semi-Sweet Cherry Wine and a Dry-ish Elderberry Wine.
John Dewane brought his German Rye and a Belgian Farmhouse.
Chuck Tomsovic shared his pickled eggs & sausage.
Mark Schmelling shared his pickled eggs w/ jalapeño’s.
Steve & Janet Wissink brought pickled eggs & sausage.
 
Thanks everyone for a great night.  See you all on Aug 23!

Resource: 

Jody Cleveland's guide to canning wort

Canning wort is a great time saver. You make a bunch of starters at once, and they’re ready to go any time you need them. To get started canning wort, you will need some equipment:

  • pressure cooker
  • pint jars
  • quart jars
  • stir plate (not necessary, but nice to have)
  • vessel (I prefer a 1 or 2 mL flask)
  • if using a stir plate, a stir bar

Here’s the recipe for quart jars (half DME for pints):

  • 3.2 oz DME (light pilsner)
  • 1 pinch yeast nutrient
  • water to fill

Fill the jars until just 3/4” below the top of the Mason jar (I generally go right to the line where the ring snugs into the jar), and use a whisk to make sure all the DME is dissolved. I went through quite a few jars breaking before it occurred to me that the DME was forming air pockets which caused the glass to crack and break when under pressure. Whisking has eliminated this problem.

Place a lid and ring onto the jar and hand-tighten until snug.

Follow the instructions of your pressure cooker to can. Make sure you maintain the recommended pressure for 15 minutes. Once everything cools, your canned wort is ready to go.

When you're ready to make a yeast starter, just grab a jar, shake it up, pop the top and pour it into whatever vessel you normally make a starter in. Pour in the yeast, and you’re done.

July Meeting Agenda

Our night will begin at 6:30 at O’Marro’s Public House where we can all gather and enjoy a pint (or two) before the meeting begins.
 
At 7:00ish the meeting will begin with a toast followed by the list of items to discuss and inform.
 
Jun 21 was Brews n’ Blues and Jun 28 was Appleton Ale Fest.  The SOB’s had a tent for both events and had a great response from all.  We’ll have a quick recap of both events.
 
Casks & Caskets is getting nearer and before you know it, it will be Nov 1.  If you’re looking to be involved in this great homebrew event, better start planning your beers, wines, meads or ciders.  We will have a quick update for you all.
 
Aug 2 is Mead Day.  Like Big Brew Day, this day was organized by the American Homebrewers Association in 2002 as a way to “increase mead awareness and foster camaraderie among meadmakers.”  If any of you meadmakers would like to put together a little gathering on that day for other fellow meadmakers or those who would like to learn about meadmaking let us know at the meeting.
 
The Oshkosh Farmers Market has begun and the SOB’s will be there for a few dates.  On Sep 13, Steve Wissink & Jody Cleveland will be at Oblio’s sharing some homebrew.  There may even be a Chili Cook Out.  Plus, this is a great way to help promote Casks & Caskets.  If you’re interested in being a part of the Farmers Market now’s your chance.
 
As most of you are aware, we have talked in the past about club/event insurance.  Coming up real soon, the AHA will be offering insurance for homebrew clubs that will cover just that.  There was an article on this in the latest Zymurgy magazine.  Sadly, in this day and age everyone needs to be a bit more protected, and it looks like the AHA is recognizing this need.  More details will be brought up.
 
August’s meeting will be on the 23rd (Sat) from 5:00-9:00 pm and will be at the home of Steve & Janet.  There will be a sign-up sheet for all who would like to attend.  This gathering is for members only but each member may bring 1 guest and no children are allowed.  Brats, burgers & buns will be provided so it is asked for all attending that each bring either a dish to pass or $5 to help cover the costs.  Don’t forget your lawn chairs and beverages are welcome!
 
We are also looking at a couple of ideas for a couple of club activities/education.  One is a glassware demonstration.  This demonstration would involve explaining the different styles of glasses and their importance to the styles of beers they are associated with.  If any of you would like to head this up or be a part of planning this event, come see one of the officers after the meeting.  The other idea is an off-flavor demonstration.  We would be looking at getting an off-flavor kit that would get blended with a light beer (Coors Light) so that we can taste the different types of off-flavors that can come about in the making of beers.  This would help train our palates as to what to look for and the reasons why they are present.  More to follow on these future educational opportunities.
 
After the meeting is over and any other notifications from all of you have been brought up, we will then get into our social hour.  This week we will be having pairings.  Like last month’s pairings with cheese (which was awesome) this month ask that you bring in any pickled food items.  I’m sure there are many of you who like to pickle items like vegetables, eggs, pigs feet, etc….  we are Homebrewers and they like to make things.  So bring in your pickled food items.  (Tums, Mylanta, Beano, etc… will not be provided so be prepared to bring them if necessary. J)

SOB Meeting 278

Chuck Tomsovic started our night off with a toast and Steve Wissink informed us on our financial status.
 
Jeff Eaton gave us an update on the AHA Conference.  There were 70 different homebrew clubs represented and over 4000 people attending.  The SOB’s had a lumberjack themed booth and the “Log Run” was very well received.  After the meeting had adjourned and the social hour had begun, Shaun Lord had setup his laptop to project a slideshow of photos from the conference for all to see.
 
There was a last minute update for Brews n’ Blues, which also showcased the Log Run and had the SOB’s very own Mike Engel performing with his band Tin Sandwich.
 
Mike Engel informed us on the latest news for Casks & Caskets.  He was able to get some of last year’s sponsors to return and the sponsor letters for getting others to come on board will be sent out soon.  The event also started to receive items for the silent auction.  Plus, Copper Box had been approached as a possible band option for the event.  The goal for this year’s Casks & Caskets is to give the food pantries of Oshkosh $10K.
 
Steve Wissink gave us an update for the upcoming Aug meeting at their house.
 
Then we wanted to know who had anything brewing and Jody Cleveland mentioned that he is currently ¼ of the way through Brewing Classic Styles.  Richard Cardenas had just started two lilac wines and a mint wine.  And Chuck Tomsovic had bottled his Altbier.
 
It was then mentioned that Pigeon River was now on tap at Dublin’s.
 
Andy McClaine & Al Jacobson motioned to have the meeting adjourned and there were many seconds.  Motion was carried and it was then on to the cheese pairings.
 
The nights lineup of beer and cheeses were:
Kevin & Karen Lentzin brought an Abbey Dubel paired with Black Pepper cheese
Jeff Eaton brought an Amber Ale paired with Parmesan cheese, Founder’s Oak Aged Rye IPA & Bell’s Barley Ale
Steve Wissink brought an American Pale Ale & O’so Clove Kit paired with Feta cheese
Michael Udelhoven brought a Maibock paired with Spent Grain Bread made from the Maibock
Brett Hintz brought a Beer/Wine Hybrid
Ian Wegner & Zach Clark brought an Imperial Vienna Lager paired with Sharp Provolone cheese & Saffron Kölsch paired with Dill Havarti Cheese
Bob (Stein?) and Dennis (Nickelbein?) brought a Robust Porter paired with Caerphilly & Ale Caerphilly cheeses
Shawn Lord brought a smattering of beers
Richard Cardenas brought a Multigrain Pale Ale paired with Muenster chees, a Strawberry Rhubarb Wine paired with Farmers cheese, a Sun Sugar Tomato Wine paired with Mozzarella cheese, a Dry Green Apple Cider paired with Peppadew Goat cheese, a Mint Wine & Blueberry Pomegranate Mead paired with Feta cheese, and an assortment of crackers.
Mike Schlosser & Megan Higgins brought a Widmer Brothers Raspberry Russian Imperial Stout paired with Fudge cheese (yummy!)
Andy & Sandy McClaine brought Pabst Blue Ribbon paired with Easy Cheese with Bacon Ritz crackers
Someone I don’t recall brought Keystone Light paired with Processed American cheese
Another not on the list brought Sierra Nevada’s Torpedo IPA paired with Blue cheese
 
All in all, I’d say that was one of the best pairings with cheese and beer, wine, meads & ciders I ever had.  I’m definitely looking forward to the next one.

Resource: 

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