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Our club has just the right mix of fun, technical stuff, and brewing. And joining is easy. Just contact the SOB's or come to our next meeting. You can try us out before you make a decision.
Member Benefits...
Contact the SOB's... |
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Avoid malt extracts that contain sugars from corn, rice, cane or beets. Look for 100% malt.
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The Bruery
Orange County, CA
The Bruery is a small, family run brewery founded by Patrick Rue and run by Patrick and his family. They currently distribute in Arizona, California, Colorado (lucky me), Oregon, Massachusetts, New Jersey, New York and Pennsylvania. Influenced by flavor rather than beer styles, their beers are 100% bottle conditioned, unfiltered and unpasteurized.
While most of the beers are Belgian-inspired, and the packaging has a Belgian look, the Bruery uses a number of American or non-traditional ingredients that to achieve a distinct style of their own. Sweet potatoes, Thai seasonings, cocoa nibs, pecans, maple syrup and lavender are used in their seasonal offerings. The year round collection is more style-concious, but includes a Wit, a Saison made with rye and a Berliner Weisse. Not exactly ambers and pale ales
I've tried the Orchard White, Saison Rue, Saison de Lente (wonderful!!), Two Turtle Doves (unbelievable!) and Trade Winds Tripel. All would receive my rating of 4 or 5 glasses, not for being true to style but for being great tasting beers.
The Bruery will soon be distributing in other eastern states, including Wisconsin, so keep an eye out for the 25 oz brown bottles and colorful labels. [ more...]
O'Marro's Publik House in Oshkosh is the new home of
the Society Of Oshkosh Brewers! 8 good beers on tap and many, many more in the cooler. A good music selection and live bands! Stop in and say hi to Shawn and Brandy!
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A's and B's, the Dean confesses
Guarantees no sure successes.
All too often lesser scholars
Gather C's and D's and dollars.
-- C. Stuart Minck
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Club-Only Competitions:
[more information]
January/February 2010
The Session Challenge – English Brown Ales
March/April 2010
American Ales, Charlotte, NC
May 2010
Extract Beers, Buffalo, NY
August 2010
Mead, Boulder, CO
September/October 2010
Sour Ale, Woodland Hills, CA
November/December 2010
Strong Ale, Everette, WA
January/February 2011
English Pale Ales, Pleasanton, CA
March/April 2011
Bock, Tulsa, OK
May 2011
Angel's Share - Wood-Aged Beer, Pasadena, CA
August 2011
Mead, Fargo, ND
September/October 2011
Specialty/Experimental/Historic Beers, West Chester, PA
November/December 2011
Hail to Hefeweizen, Zionville, IN
Upcoming Competitions:
Send competition information to the SOBs at srehfeldt@realsob.org.
General Competition Info:
Visit these sites for competition information and beer style guides.
http://www.bjcp.org/
http://www.hbd.org/
http://www.beertown.org/
Member News:
Let us know how your beers do in competition! Send your scores or photos to the SOBs and we'll include it here.
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Recipes of the Month: Submitted by Keith Akstulewicz
Wild, Wild Wit, 5 gallons
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Ingredients
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Amount
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Wheat Malt Extract Syrup
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6 lb
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Unmalted Wheat
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1 lb
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2-Row Barley Malt
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1 lb
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Coriander
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1/2 oz.
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Orange Peel (bitter)
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Hallertau Pellets (60 minutes)
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Spalt Pellets (15 minutes)
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Spalt Pellets (5 minutes)
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Yeast
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Milk Stout, 5 gallons
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Ingredients
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Amount
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Light Malt Extract Syrup
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6 lb
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Wheat Dry Malt Extract
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1 lb
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Crystal Malt
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1 lb
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Black Patent Malt
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4 oz
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Roasted Barley
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Malto-Dextrine
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Lactose
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Eroica Hop Pellets (60 minutes)
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Fuggles Hop Pellets (5 minutes)
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Yeast
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Milk Stout, Big Brew '99, All Grain, 10 gallons
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Ingredients
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Amount
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2-Row Pale Malt
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12 lb
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Wheat Malt
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4 lb
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Crystal Malt, 60 deg L
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3 lb
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Carapils
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2 lb
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Flaked Oats
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Roasted Barley
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Black Patent Malt
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Lactose
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Salt (@boil)
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Perle Hop Pellets (7.7% alpha) 60 min.
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Cascade Hop Pellets (5.0%) 60 min.
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Yeast
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Procedure
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Protein Rest, 122 deg F for 20 minutes
Raise temperature to 160 deg. and hold for 45 minutes. Add roasted barley and black patent malt. Hold for 15 minutes more and sparge at 170 deg.
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Zig-Zag Salsa, by Pat "the Zigmeister" Ziegeweid
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Ingredients
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Amount
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Tomatoes, medium, diced
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4
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Small Onion
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1
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Garlic, cloves
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4
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Lemon Juice
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4 TBSP
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Jalapeno with seeds, fresh
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Garlic Powder
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Recipe of the Month (Part 2): Maple Mead, by Dave Weaver
This mead was a huge hit at the N.E.W. Beer Festival. Several patrons and club members asked about it, so here it is. Thanks Dave!
Simple recipes have been formulated for several popular beer styles. While they produce great beer, you may want to adapt them to your own brewing process or tweak the ingredients for your own personal taste or interpretation of style.
To get a recipe, simply select one of the beer styles from the pop up menu, choose either Extract/Partial Mash or All-Grain and click "Get the Recipe". If your browser allows, you can print the recipe.
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February 17th, 2010
SOB Members-only Beer Dinner
Stone Cellar Brewpub, Appleton
March 24th, 2010
SOB Meeting
Kerrigan Brothers Winery
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Member-only features are in work. Look for brewing tools, recipe archiving, and forms for updating your membership information and communicating with other members.
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CO2 Volumes - How much pressure do you need for draft beer to achieve the right amount of carbonation? This tool will tell you! Try it >>
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Una birra, per favore
-- Italian
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