Month: October 2021

Ryan Pachmayer, likely the most active OTMP member and the guy that always knows what is up and coming and fresh on the Craft beer scene shares another article of his. 

Going Local – Sourcing Quality Homebrew Ingredients Closer to Home

Attendants:

Gordon, Colter, Aaron, Jeff, Cody, Ryan, Charles, Evan, Sarah 

Meeting Recap:

Aaron proved that his hosting skills might rival his brewing skills providing us all a cosy atmosphere in his backyard to sip on beers and enjoy a bratwurst. One of the highlights of this meeting was that this may have been the first OTMP meeting ever where a majority of the beers were lagers. A truly fascinating experience where light beers reigned king for one short evening. There was much talk about the process and methods on lagering beers and how fast or slow some of us are turning these beers over. Aaron may have had a chance to try all these wonderful beers if he didnt keep pouring them out in his lawn as we kept filling his glass for him while he hosted. 

Beers:

• Aaron – Pacific Rim Lager – This beer was brewed for a Moab wedding in October. This amazingly clear beer showcased the pale yellow color featuring Sarachi Ace and Motueka hops, brewed with 30% corn and fermented on W34/70
• Aaron – Pils – What do you do when you you get a free 50 lb sack of malt from Ryan, you make this SMASH beer of course. Low carbonation and brewed with noble hops this beer was good for costing next to nothing to make. 
• Jeff – Helles – 5.3% – This brilliantly clear beer was brewed with Carafoam, Pils malt and Melanoidin. Step mashed from 148° – 158°. Very clean summer drinking brew. 
• Jeff – Kolsch – 5.5% – This pale light brew was made with Tettnang, Spaltz, and Hallertau Hops and fermented on 25/65 Wyeast. Another clean and delicious creation from Jeff. 
• Evan – Pils, I guess – This fast fermenting beer was brewed on Kveik yeast and turned in just a few weeks. Some subtle flavor issued that need to cleaned up with temperature and time based on the feedback from Ryan and Aaron. 
• Charles – Grodzkie – This near crystal clear beer was made with Oak smoked wheat malt. The smoky nose on this beer was interesting and inviting, a low smoke profile when compared to other smoked beers. Dubbed the “polish sausage of beers”. 
• Charles – Martzen – 5.5% – This beer showcased a brilliant copper color and was very much on target with style. 100% Barke Munich malt. Very delicious beer. 
• Jeff – Alt Beir – 6.5% – A rich and bold copper color featuring Tettnang, Saaz, Perle and #1007 Wyeast. This smooth  beer was received as a “Damn Fine Brew” by many club members. 
• Cody – Belgian Golden Strong – If you want to read more about this beer look in the last 12 months of brew notes. 
• Jeff – IPA Midwest – C60 and Styrian Wolf and Citra Hops. 6.2%. This beer carried a smooth profile. 
• Evan – The Hop Salad – A Dry finished beer that tastes reasonably good. 
• Charles – Mixed Sour – This super concoction of a cider and a Russian River beatification were the bones of this franenbeir. A bit tart but not that tart and very tasty, words to describe this beer are hard to find. 
• Ryan – Imperial Saison brewed on Dupont yeast. Brewed with Nathan. This “Winter Saison Dupont” carried a dry finish and was another hit from Ryan's greatest hits. 
• Gordon + Ryan and many others – Cider. This is balanced and not sweet and not dry with a touch of tartness. Really nice feature of cider.