Join Chris Moon and Publicity Director Matt Myerhoff as they lead the crew in brewing a Best Bitter on Sunday, September 16.
The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions).
Most bitters are gold to copper in color and are light bodied. Low carbonation. Hop bitterness is moderate to assertive. Most have a fruitiness in the aroma and flavor, diacetyl can also be present. Best or Special Bitter is between 4.2% and 4.7% ABV. Overall Impression: A flavorful, yet refreshing, session beer. Some examples can be more malt-balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style. Aroma: Low to moderate malt aroma, often with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, hop flavor and aroma typically have a floral, earthy, resiny, and/or fruity character. Moderately low to moderately high fruity esters. Dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee optional. Very low levels of diacetyl are allowed. http://www.bjcp.org/style/2015/11/11B/best-bitter/.
Sunday, September 16, 2018
8:00 AM - 4:00 PM
Home Beer Wine and Cheese Making Shop
Map - https://goo.gl/maps/2sf6aFKp1et
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 the 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 more information, please email me.
Brew at your own risk! If you sign up for this event, you agree to the terms of our liability waiver, and promise not to sue the club or the Home Beer Wine and Cheese Making Shop if you get hurt or killed.