Join Board Publicity Director Matt Myerhoff to brew "Kall it Kölsch," a Kölsch, on Sunday, July 23 at the Home Beer Wine and Cheese Making Shop. That day is also check-in day for LA County Fair Homebrew Competition, so we can help out during our down time, and it will be a big fun party!
Sunday, July 23, 2017, 8:00 AM
The Home Beer Wine and Cheese Making Shop
22836 Ventura Blvd., Woodland Hill (at Fallbrook)
Map - https://goo.gl/maps/2sf6aFKp1et
Kölsch is a clean, crisp, delicately-balanced beer usually with a very subtle fruit and soft European noble hop character that is slightly spicy and floral, and a mild, light cracker malt flavor. Cologne, Germany (Köln) has a top-fermenting brewing tradition since the Middle Ages, but developed the beer now known as Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an appellation protected by the Kölsch Konvention (1986), and the term can only be used by 20 or so breweries around Köln. But screw that, we will brew it and call it Kölsch, not a "Kölsch style beer." The term Kölsch was first officially used in 1918 for a beer brewed by the Sünner brewery since 1906. It was developed from the similar but cloudier variant Wieß bier (for "white" in the Kölsch dialect). Prior to World War II Cologne had more than 40 breweries, but only two remained after WWII.
Everyone Participates, from Start to Finish
The brew session will use the Club's 40 gallon all grain system at the homebrew shop. There are 6 spots on this brew crew, including the crew leader(s), and the Falcon's Share, which will be poured at club events. All Brew Crew members will participate in all aspects of the brewing process from measuring and crushing the grain to clean up and fermentation. Yeast will be provided, unless otherwise announced. We need one crew member to step forward to ferment the Falcon's Share at home!
Economical & Educational
Yeast will be provided for participants, but you may also choose to use your own yeast. Each participant will pitch in for the cost of ingredients (usually $10-$15 cash), 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. Bring a carboy, bucket or keg for your wort, or buy one in the shop.
You Must Be a 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 March Club Shop Brew" link below. Please email me your FULL NAME and CELL PHONE NUMBER at publicity@maltosefalcons.com so that your membership can be confirmed and you can be reached if there are any problems with your membership or with the brew day itself. No exceptions.
One Club Shop Brew Session Every Three Months
No experience is necessary. We welcome new members, or members who have never 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 can still be on the waiting list if slots are left empty by brew day. Signups are at the end of this event posting.
First-Come, First-Served Basis. Sign-Ups Online Only
No sign ups will be accepted via the Yahoogroups, comments on Facebook, or emails to the crew leader or the Publicity Director. Once the crew is filled, members can be on a waiting list. Email publicity@maltosefalcons.com to ask about getting the waiting list. Participants are expected to arrive on time and stay until all equipment is cleaned and stowed and the work area and clubhouse are cleaned up. That is often after 4:00 PM. The Leader(s) of the Brew Crew is responsible overall for making sure that the equipment is properly handled and cleaned up, although the whole process is participatory and everything is up for discussion and debate. The Brew Crew Leader MUST provide a write-up and a few photos for the newsletter, and have all participants sign a liability waiver and submit them to the Board.
All Are Welcome to Hang Out & Observe!
Anyone, non-members included, is welcome to observe and learn the all-grain brewing process, hang out and chat with the Crew. Beer and snacks to share are always welcome. For questions, please email me.
Skål!
Matt Myerhoff
Publicity Director
Maltose Falcons Board
publicity@maltosefalcons.com