Falcons, sign up now for the next fantastic monthly Club Shop Brew Session, coming up on Sunday, June 15, as Tim Burt and Tom Sisolak lead the crew to brew a delicious hoppy French Saison!
Tim and Tom are using yeast generously donated by Ladyface Alehouse. This special Saison recipe based on Grand Hydrometer Drew Beechum's Saison.
Saisons originated as very low alcohol, light and refreshing farmhouse ales brewed in the Wallonian French-speaking region of Belgium during the cold months for consumption during the summer by the seasonal workers, "les saisonniers." They were entitled to up to five litres each workday. Historically, Saisons did not share enough identifiable characteristics to pin them down as a specific style. Each farm brewer would make his own distinctive version, and modern brewers embrace this, making Saison one of the most widely varying category-busting beers.
Today, Saisons vary widely, but one of the standby exemplars is Saison Dupont - a highly effervescent, dry pale ale, with lots of bright fruity and spicy flavors, and a slight earthy funky tone, using one of several highly attenuative, high temperature yeasts such as Wyeast 3711, 3724, and Whitelabs WLP565 and WLP568. Read more about Saisons in Drew's article at http://www.homebrewersassociation.org/attachments/0000/2499/MJzym08_Sais....
Sign up now for what promises to be another great brewing day!
All Brew Crew members will be brewing on the Falcons' 40-gallon all-grain brew system located at the Home Beer Wine and Cheese Making Shop in Woodland Hills. Crew members will participate in all aspects of the brewing process from measuring and crushing the grain to clean up and fermentation. Each participant will pitch in for the cost of ingredients (usually $10-$15), and take 5 gallons of wort to ferment at home. So it's very economical and a great opportunity to get some hands-on brewing experience on a larger, more sophisticated brewing system than most homebrewers have access to, learn new recipes, and, of course, a chance to hang out with your fellow Falcons and share brews and snacks. Remember to bring some cash for your share of the ingredients and a carboy or a bucket for your wort.
To participate, you must be an up-to-date, dues-paid Maltose Falcons member. Your membership status will be verified prior to your spot being confirmed on the brew crew. You must sign up here by clicking the "Sign up for April Club Shop Brew" link below. Please email me your FULL NAME and CELL PHONE NUMBER at publicity@maltosefalcons.com so we can confirm your membership and contact you if there is any problems with your membership or with the brew day itself. No exceptions.
We welcome new members, or members who have not yet been on a Brew Crew, to sign up for this event. If you have been on a Brew Crew within the past 3 months, you are not eligible to be on this crew unless spots are left empty by brew day. Signups are at the end of this event posting. No sign ups will be accepted via the yahoogroups or email to the crew leader or the publicity director. There are only 7 spots on the Crew, since we're setting aside a Falcon's share for the club's 40th anniversary events. Please volunteer to babysit the Falcon's share!
Signups are on a first-come, first-served basis. Once the crew is filled, there may be a waiting list in case a crew member can't make it on brew day. Brew Crew Members, please arrive on time and be prepared to stay until brew day is over, which includes cleaning and stowing all equipment, utensils, work area, and classroom. That may be after 4:00 pm.
Of course anyone who is interested in observing the all-grain brewing process is welcome to come by the shop to hang out and chat with the Crew. Beer and snacks to share are always welcome.
Cheers!
Matt Myerhoff
Publicity Director, Maltose Falcons Board