Uncategorized – Olde Town Mash Paddler's

OTMP -March Meeting 3/20/24 – February Meeting Recap

evan.sherlock — Sat, 16 Mar 2024 02:56:04 +0000

I made a mistake on the location, please see below for the change.

March Meeting Info:

Event Invite for Calendar

Where: Cole's Personal Cooperstown Basement Bar

Location:

11581 W. 69th Way Arvada, CO

Date:

3-20-24

Time:

7:00 – Beer tastings

Notes:

RSVP:

View registered beers here.

On Fri, Mar 15, 2024 at 8:02 PM Olde Town Mash Paddlers <oldetownmashpaddlers@gmail.com> wrote:

All meeting notes and club information always posted without an account here.

March Club Update:

Five Star Chemical Ordering:

Those of you that didn't get in on the order we still have some remaining supplies to get rid of. We have 3 bottles Sani-Clean ($12.90) ,1 bottle Star-San ($17.23) and 5lbs. PBW $$3.43 a lb). If you are interested let Evan know. First come first serve, paypal/cash only.

AHA Membership:

As many of us are members of the AHA we get benefits from being members, from discounts, to early ticket releases we all now have another perk. OTMP is now a registered supporter of the AHA; meaning that if you use the discount code OTMP at checkout you will receive $5 off an annual membership as well as the club will be given $5. Feel free to share with anyone looking to join the AHA. This can be an easy way for those of us that annually renew to also roll some extra cash back to the club.

https://www.homebrewersassociation.org/support-the-aha/?promo=olde-town-mash-paddlers

March Meeting Info:

Event Invite for Calendar

Where:

Dennis' House of Foam

Location:

18435 W 83rd Dr, Arvada, CO 80007

Date:

3-20-24

Time:

7:00 – Beer tastings

Notes:

RSVP:

Register Beers and RSVP to the meeting here.

View registered beers here.

February Meeting Recap:

Attendants: See attached notes in the Google Sheets

Meeting Recap / Beers:

All tasted beers can be found here

Future Meeting Locations: (If you can offer a location for a future slot please reach out):

As a club that relies on member assistance having meeting locations for the club is necessary, if you have the ability in warm weather or inside for colder months please check below to see if you can host for one month. Participation in hosting one club event a year will be credited to one year of annual dues each September.

April (2024) –  Chuck's Under the Stairs Speakeasy (West Arvada)

May (2024) – Cody's Independence Street Brewery (Central Arvada)

June (2024) –
Dave's Commercial Club House   (Westminster)

July (2024) – Voss Farms (Westish Arvada)

August (2024) – Chuck's Under the Stairs Speakeasy (West Arvada)

September (2024) – Dave's Commercial Club House (Westminster)

OTMP – November Meeting 11/16/22 – October Meeting Recap

evan.sherlock — Tue, 15 Nov 2022 17:16:43 +0000

Forgot to add the beer submission form.

Submit Beers Here:

https://forms.gle/DbsRDwzf78NC6PJ96

View Submissions here:

https://docs.google.com/spreadsheets/d/1C85g-tD0TDxqrcpZ18NeoXNNHwtvZwQKGXcdEABNYEo/edit?usp=sharing

On Thu, Nov 10, 2022 at 6:52 PM Olde Town Mash Paddlers <oldetownmashpaddlers@gmail.com> wrote:

All meeting notes and club information always posted without an account here.

November Update:

Sitting here in the brewery on a mild November evening listening to the sounds of a fermenter bubbling in the background I am reminded why I love homebrewing. Homebrewing for me is a combination of many loves of my life. Homebrewing is a science first and foremost where we decide how to control as many elements as we can to best determine an outcome that fits our needs. Homebrewing is a craft and an art where we get to make decisions about the direction of the recipe and where we as the artist ultimately decide the direction and vision of the brew that will ultimately be in our hands and on our palate. We as homebrewers do not only exercise our craft out of a need but a desire to make things to share with the people in our lives. Whether that is sharing in our knowledge of the sciences of brewing, the experience of brewing itself, or with the end product so many of our friends and neighbors will eagerly partake in. We brew because it gives back to us in many different ways. I know I am eagerly awaiting the Thanksgiving celebration at my house this year because of the 2 kegged beers and 3 bottled beers I will have to offer guests (on top of a smoked turkey and a Spanish Jamon); Celebrating with others with food and amazing beer pairings can easily be the way a pedestrian like me can feel like king, especially if the beer and food comes from your own hands. To this good food, good beer and great life I celebrate.

Club Membership Update (Please Read):

As has been mentioned in the last 3 months of meetings OTMP we have been looking into club insurance. With all the changes the club has seen over the last 3 years we now face different problems than we had before. We now have meetings now hosted at members' houses that have resulted in high quality meetings. With this change we increased the liability on individuals with this freedom. Thanks to Chuck we are now insured as a club through the AHA. However there is still a cost to the club to provide the service.

As a result of gaining insurance the club is now moving to charge annual dues. If you have interest in discussing dues and this change to club membership we invite you to come 30 minutes early to this month's meeting at Jim's house to take part in this discussion.

Barrel Project:

There has been some traction on getting a barrel project going. It has been some time since we have done this. Dave has sourced some barrels that we can attain. If we can identify a barrel type and a beer style and recipe we could easily get a project going. More discussions on this topic at the next meeting.

Meeting Info:

Where: Jim Beer Barn

Location:

6113 Marshall St.

Arvada, CO 80003

Date:

11-16-22

Time:

6:30 – Membership update meeting – dues and changes 7:00pm – Beer tastings

Note:

Come in on the side gate. Don't go to the front door. Don't pee on the chickens. Please don't linger like a bunch of drunks.

October Meeting Recap:

Twas a brisk evening in West Arvada, the night had a chill to it and the boys needed some refreshments. It was the perfect storm of smoked queso and homebrew. We had the chance to join one of the newest members of the club at his house on the back patio. Dennis not only showed us what a hell of a host he is but also gave us the rounds with his other side projects in aged vodkas as well as his super cool wedding taps system. Amazing job Dennis! Thanks for stepping up when the club needed it.

Attendants:

Charles, Jeff A.,Jeff O., Evan, Chris, Jeremy, Dennis N, Dave, Gordon, Rob, Dennis H.

Meeting Recap / Beers:

All tasted beers can be found here (They just don't format on the website correctly in a spreadsheet, and I am not retyping this)

Future Meeting Locations: (If you can offer a location for a future slot please reach out):

December 21st – Jim's Beer Barn (Arvada)
January 18th – 2023 – Charles Basement Tap Room (Arvada)
February 15th – 2023 – Chuck's Under the Stairs Speakeasy (West Arvada)
March 15th – 2023 – Cole's Personal Cooperstown Basement Bar (Arvada)
April 19th – 2023 – Chris's Brewery Palace and Distillery (Lakewood)
May 17th – 2023 – Dennis N's House (West Arvada)
June 21st – 2023 – Evan Sherlocks Single Barrel Brew House (Arvada)
July 19th – 2023 – Dave and his Commercial Clubhouse (Westminster)
August 16th – 2023 – Chuck's Under the Stairs Speakeasy (West Arvada)

September- 2023 – Needing a Host.

October 2023 – Needing a Host.

November 2023 – Needing a Host.

OTMP – May Meeting 5-26-21 Voss Farms – April Meeting Recap

evan.sherlock — Wed, 19 May 2021 04:05:18 +0000

Correction:

The link to Jims write up on Maibock can be found here.

https://drive.google.com/file/d/1tvFt6GwYEZV4yjwyFzoVay4A4NQkWsKc/view?usp=sharing

See you soon!

On Mon, May 17, 2021 at 11:37 AM Olde Town Mash Paddlers <oldetownmashpaddlers@gmail.com> wrote:

All meeting notes and club information always posted without an account here.

Club Update:

If there was ever any indication that the club needed comradery and sense of normalcy I believe last meeting was the indicator. Being the host for the first large get-together for the club since last October; many of us thirsty gentlemen were ready to break out of the feelings of an isolated winter we were wanting to leave behind.

By cramming all 10 of us into my small basement pub we were offered a reminder of how it should be. OTMP meetings should be a bit cramped and a little loud, we need the jokes and the shit talking. We need a sense of being close to one another to share our passions, knowledge and of course a thick layer of bullshitting all served up with a frothy white head on our beers.

I am not quite sure how it ended up being 1am before cleaning up the bar. What I do know is none of us wanted to let go. There was a real feeling of exuberance in the air. We all remember how it felt to be part of the good times and we were making new good times. We were all left thirsty for more of these connections and of course, great beer.

Items for newsletters wanted:

Want to share an article, recipe or write up on virtually anything related to homebrewing, send them along to the club at oldetownmashpaddlers@gmail.com

Deep Dives on Beer – Ryan Pachmayer

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.

ICE BEER, BEYOND BUD

Remember Bud Ice, that line of Budweiser whose label came adorned with a zippy typeface that seemed to say I’m chill without outright saying it? Most of the ’90s teenagers who made Bud Ice and its brethren (Busch Ice, Keystone Ice, Natural Ice) house party companions probably never knew why the word “ice” even appeared on the label. But that moniker denoted a method of freezing and concentrating the beer, a process known as icing (or eising, in German), to increase flavor. continue reading here

Deep Dive on Brewing German Pilsners

German pilsner is a marriage of simplicity and depth. Often using just a single type of hop and malt, these beers achieve a fairly wide variety of depth and flavor by using specific, high quality ingredients and multi-step mashing regimes. But the most important ingredient of all in German pilsners is time. The time for the yeast to do its work in the beer, for the flavors of the hops and malt to harmonize, and for the beer to clear up. The result is a crisp, generally hop forward beer with an unmistakable snappy cracker-malt flavor. The beauty of these beers starts even before the taste. This pale yellow beer is brilliantly clear. An army of bubbles marches toward a pillowy, white, fluffy head in the heavens above. This is truly a simple, yet sophisticated beer. continue reading here

The Special Sauce – Jim Spaulding:

None other than the amazing, Jim Spaulding, has offered his insights and genius to us plebeians. Sit up, and listen up, as this vetran homebrewer walks us along on his totally insane path of homebrew dominance.

A guide to Krausening your Lagers: In this write up Jim outlines what makes krausening an important feature of his brewing process and gives up a step by step guide in how he accomplishes this technique.

A Style guideline on Maibock by Jim Spaulding

Hop Rhizome Give-a-way:

Is digging around in the dirt your idea of some fun. Have you ever wanted to cover your garage floor in pollen? Does your homebrewing hobby also need a hobby of its own? Do you have a garden of old hops that have been there for 20 years and they don't produce any longer and you need to rip them out and replace them? You might have the deal of a lifetime coming to you right now.

For the low, low, price of free you can come pick up some hop rhizomes to start your own hop field of your very own.

Thanks to our urban farming brew friend, Andrew Voss, he is giving you the opportunity to grow your own future. He has provided the club with tons of rhizomes to distribute. If you have interest in picking some up, contact Evan, via the club email, respond to this message, or text, 720-480-2124. Available most evenings with advanced warning.

Varieties offered:

Chinook

Mystery X (limited quantity)

Hallertau

Analia

Neo 1 (very limited quantity)

Meeting Info:

Where: Voss Farms

Location:

13870 West 72nd Avenue Arvada 80005

Date:

5-26-21

Time: 7:00pm

Future Meeting Locations: (If you can offer a location for a future slot please reach out)

June 16th: Charles Bland's House

July 21st: Sam Lemons' House

August 18th: Chuck Schick's House

September 15th: Aaron Bandler's House

October 20th: Jim Spaulding's Beer Barn

November 17th: needing a host

December 22nd: Jim Spaulding's Beer Barn

January 19th: needing a host

April Meeting Recap:

Attendants: Chris, Evan, Sam, Cody, Aarong “Young Hazy”, Robin, Chuck, Gordon, Ryan, Charles, and Gretchen

Meeting Recap:

“I have forgotten how great and exciting it is to see half the club taking a homebrew shower, all with our clothes on.”- Anonymous OTMP member

Beers:

Colter: Instapot Kolsch – Brewed on some futuristic technology we don't understand yet; sent to us from 2029 in a DeLorean and packaged in a Franzia box wine bag this brew was in fact beer made by a robot. It conjured up such comments as “Yes, this is Kolsch”, and “Sure, I would drink this.”. Brewed on a BEERMKR this brew was done in a one gallon batch and served right out of the vessel it was brewed in. An interesting system and an interesting process to easily achieve beer at home.

Aaron – Keviek Pils – Some beer as last month. Highlighting a fruity nose and an early bite on the tongue. Fermented at 102° this beer rang in at 5%.

Chris – Brown – This beer featured a chocolaty nose which was warm and inviting. Brewed with EKG, pale chocolate and fermented on #007 at 53 days old this beer was extra smooth and silky.

Charles – Beire De Garde – Made with Special B., Pil and Munich Malts with Saaz and T-58Belgian Ale yeast this beer was clean with subtle peppery notes and a touch of spice.

Chuck – Belgian Dubbel – This Westmalle Clone was accompanied by the inspiration to complete the side by side comparison. Chuck's version was a low nose version but featured many of the highlights of the original, such as; raisin, plumbs and yummy maltiness. Chuck brewed this beer 2 years ago for the Belgian competition for the club. In comparison the Westmalle beer – The commercial example had a much stronger nose and more fruit flavors up front, it was much more spicy and maltier. As far as a comparison Chuck's version may have passed its prime. This was a fun comparison for Chuck to do for his beer and hopefully gave him the feedback he was looking for.

Chris – Milk Stout – This really extra smooth beer was a homerun for a milk stout. 1 lb of lactose for a 5 gallon batch brewed with EKG and Magnum on Chicho yeast.

Robin – American Pale Ale – Brewed with Chinook Hops and Nugget on US05 with a 90 min boil. This beer rang in high in bitterness and spiciness.

Ryan – Imperial Stout with Tahitian Vanilla Bean – 5 beans used in a 2.5 gallon batch. This super rich and strong brew still came across as balanced. A real treat. Dubbed by the guys “Millli Vanilli”.

Ryan / Aaron – 10 Day Stout – This 10% beer was fermented out in 10 days with the ageing from the whisky oak chips. Fermented on Propagate Oslo yeast and then transferred into a Sous Vide with the whisky chips for 6 hours to age the beer then bottled on day 10. This beer featured characteristics that I wouldn't expect out of such a young beer and still came across as bright but not green. Very interesting process.

Aaron – Hazy – Brewed on US33 – This bright yellow beer featured Galaxy and Azaica. This beer was a little more subdued than his normal Hazy beers, a nice brew to share.

In case you missed it:

In the news:

A Hard Seltzer Smoothie War Is Brewing in America's Heartland

Mash Methods: No Sparge vs. BIAB In A Munich Helles

Scientists “hacked” the genetic code of brewer's yeast to produce cannabis compounds

Remember to always practice safe handling techniques, even with stockies. Keep ‘em cold

OTMP – March ☘️ St. Patrick’s Day Meeting 3-17-21 – February Meeting Recap

evan.sherlock — Thu, 11 Mar 2021 01:32:30 +0000

Please RSVP if you plan to attend in person, this does help with planning.

On Mon, Mar 8, 2021 at 11:40 PM Olde Town Mash Paddlers <oldetownmashpaddlers@gmail.com> wrote:

All meeting notes and club information always posted without an account here.

Club Update:

As much as I hate restating extremely obvious information here, there is excitement brewing. As it stands, we do have information to suggest that more and more members are becoming vaccinated. This means good things with regard to all of us gathering again. Each of us come to the table with different: family concerns, personal concerns and beliefs. It is my true hope that this turn of events can begin to define the new normalcy of being a club. I know, I am ready, to get rid of this mask like a white girl at a wet t-shirt contest in July.

The question now becomes who is comfortable, who is vaccinated, who doesn't care? And,… do HIPAA guidelines need to be followed in a homebrew club? It would be nice to get a pulse on the club to best accommodate the members and the future of the club. If you care to share please respond. I for one am going to be fully vaccinated before this meeting, I am all in for contact with any and all homebrewers; I will mention that I likely still have cooties.

My dream is that I am brewing with all of you in a sunny field on a Saturday in July. We are all crushing some amazing Pilsners Jim and some Hazy's from Aaron, all talking shop 'bout brewing and checking out some of the finest offerings from Voss to include in the brew we are making this day. This might seem like a dream sequence from a bad Adam Sandler film, but it is my dream. I will be damned if this Summer I don't get to frolic in a hop field while slightly drunk amidst my fellow homebrewing brethren.

The same as last month, Colter is offering to assist in the beer trade. Beers need to be dropped off at his house that Monday, March 15th; watch for more information over on the forums at: https://otmp.club/forums/forum/general-chat/. We should have a link open shortly to include information on brews and to align ourselves however needed to get the brew across town. We should be able to pick up beers the day of the meeting or possible prior, check for details in the club forums.

Get beers to Colters house on Monday at:  6391 Brooks Drive Arvada CO 80004

The Extra Special Sauce – Jim Spaulding Sauce:

None other than the amazing, Jim Spaulding, has offered his insights and genius to us plebeians. Sit up, and listen up, as this vetran homebrewer walks us along on his totally insane path of homebrew dominance and the knowledge it takes to be a “homebrewery” in the fullest sense of the accomplishment. We all know this guy as “Jim” but he is more than a great great guy to talk to at a beer meeting he is also a wealth of information on top of possibly being one of the nicest guys to ever bike ride to a homebrewers meeting.

Incite into Caramelizing Wort Runoff: In a nut shell: The process involves drawing off and caramelizing 10 to 15% of the initial high gravity wort from your mash tun, then adding this thick caramelized syrup back to the brew kettle late in the boil, followed by topping up the lost water with prepared brewing water (leftover sparge water). The thinking is that this adds a depth of caramel or toffee-like flavor to a brew that can be achieved no other way.

George Will: The Washington Post: Often the most pure available fluid was beer – in beer and later , wine – which has antibacterial properties.

Meeting Info:

Where: All of Ireland & Evan's House, Aaron's House, and Online throughout the world

Location:

Online (No reservation required)

Evans House – 6525 Independence St. 80004 (I will offer an “Irish meal” and Guinness to anyone interested in joining myself and me people in celebrating this day; plus a possible screening of “Darby O'Gill and the Little People” might be involved, please RSVP early if you want to “Celebrate” we can start at 6:00pm if it is easier.) (Enter through the backyard by the boat) (Reservation required)

Aarons House – 6398 Jellison Way 80004 (Enter through the side gate on Brooks Drive) (Reservation required)

Date:

3-17-21

Time: 7:00pm

Link:

click here to join the meeting!!!

https://meet.google.com/den-mcaj-gmx

February (Online) Meeting Recap:

Attendants:

Chris, Jeff A., Charles, Sam, Robin, Evan , Ryan, Aaron, Colter (super god damn late, BTW), Cody, Scott Jackson (who is this guy?)

Meeting Recap:

We had some amazing beers in the meeting this month. As much as I tried to catch it all, I know I fell short. I didnt sample all the beers, nor did I catch all the conversation on the beers, but that is not in the style of OTMP. We will always be distracted by each other and by beer. We are here for the good times, the great oldies, and the camaraderie knowing that there are other apes out there so god damn driven in the pursuit of brewing amazing beer.

Beers:

Charles – American Stout – brewed with whole nugget

Chris – was drinking some Cider that was aged on oak

Aaron – NZ Cream Ale (Is this a fucking style?)

Charles – Session Hazy – 5% brewed on London III

Sam – Amber – Used Red X malt – This was continued into a discussion about Red Malts and their coloring

Sam – IPL – brewed on 30/70

Robin – IPA

Evan – Milk Stout

Jeff A. – Russian Imperial Stout

In case you missed it:

New Brewing Style Guidelines:

Brewers Association Releases 2021 Beer Style Guidelines (anyone else feel like these move and migrate like 1st down markers in a Broncos vs. Patriots game, really? There are styles that are not styles in here. Maybe I am getting old.)

The latest Zymurgy Article featuring Ryan Pachmayer

Keviek Demystified: Ryan Pachmayer

In the news:

Brewdog is looking to open a rooftop beer bar on the Las Vegas Strip

Ancient mass production brewery uncovered in Egypt

Bloody Delicious Viking Blod Mead Recipes

A brief history of beer: Episode 2, Imperial Stout.

Meanbrews English Strong Bitter Statistical Deep Dive

The Brü Lab | Episode 002: Comparing Mash Methods w/ Dr. Glen Fox

Root Shoot Connects Craft Malt with Conservation

I always wanted to try that out:

3 Different Beers From 1 Brew – Split Batch Exbeeriment

In the never need to know about beer files:

In Finland, you can buya 3,241-pack of beers in the store, get the dolly.

In the podcasts:

Homebrewing DIY – Host Colter Wilson – Episode 76 – Carbonation with Garrett Allen

My Adventures in Home brewing – Big Beers with Ryan Pachmayer (I love that Colter and Aaron are mentioned in this podcast in the first 5 minutes)

Homebrewing DIY – Host Colter Wilson – Episode 75 – Homebrewking

Video Tours:

Inside the Sierra Nevada Barrel Room; Barrel Aging Beers

A brief history of Czech Beer – Pilsner Urquell, Budweiser, Břevnov

To unsubscribe from this email please respond “UNSUBSCRIBE”.

OTMP — Online meeting for December Meeting 12-16 November Meeting Recap

evan.sherlock — Mon, 14 Dec 2020 03:02:40 +0000

All meeting notes and club information always posted without an account here.

Club Update:

Evan has a busy week and won't be at the meeting on Wednesday, so this is Ryan here filling in. Or a coup may have happened. The OTMP elections were rigged, check the ballots, I clearly won!

Before we get into the meeting details, I do want to mention that a great deal of our local breweries are struggling mightily with the current COVID-19 restrictions. Now is the time to go directly to your local brewery and buy to-go beer. Visit outside on those once-in-awhile warm December-January days and have a few pints. I know the liquor store is more convenient, but if we don't support the local guys directly, we're going to lose too many of them soon.

While there are plenty breweries that I appreciate, two stick out personally:

– Frolic Brewing in Broomfield. Chris was a member of my other beer club (KROC) before he started his brewery. He hosts KROC and he's supported the club with both a meeting place and plenty of advice, supplies and connections. He donates to the local community regularly as well as firefighters and hospital workers. There are probably 30 breweries closer to my home, but I've made it a point to visit for a meal and a couple beers every so often.

– Bierstadt Lagerhaus. This is my favorite brewery. The only brewery out here that I'm aware of that essentially makes three regular beers. But they make 'em damn well, better than anyone around at those styles. And Ashleigh, co-owner/head brewer, has always been an open book on the lagering process/recipes/advice to any homebrewer that asks.

So think about the local breweries you'd like to see stick around and send them some business.

This month we're going to be back online again. Thanks to Colter for hosting the zoom meeting. Tell us about what you've been brewing, what you're drinking and anything else interesting that has been going on. These colder months are usually when the big beers start to come out at the meetings. I personally brew and drink big beers year round, same with the yellow fizzy stuff. Most of the time I'm drinking indoors in 70F weather, at least that's how I look at it.

See everyone on Wednesday.

Prost!

Meeting Info:

Where: Online

Location:

Join Zoom Meeting
https://concept3d.zoom.us/j/85291471766?pwd=SWJ5TkYyWkc3Q0hva0FWUHoxSytQdz09

Meeting ID: 852 9147 1766
Passcode: 818284

Date:

12/16/20

Time: 7:00 pm

November Meeting Recap:

Attendants:

Evan, Chris, Ryan x2, Jeff A., Aaron, Charles. I may have forgotten 1-2 more, apologies!

Meeting Recap:

The meeting was online, we drank individual beers from the comfort of our own homes. Chris talked some about distilling, Chris and I talked a bit about kveik yeast. Evan was funny. New club member Ryan attended (we tried his brown in October at Jim's). That's all I remember.

Beers:

N/A

In case you missed it:

In the news:

Duvel and Pfizer vaccine made using the same groundwater. I don't know about you, but I was hoping for my vaccine to have a little more sulfates in it.

How to increase your brewhouse efficiency.

Why archaeologists are brewing ancient beers

Microbiology for homebrewers interested in working with their yeast.

Pliny the Younger 2021 release paused due to COVID-19.

6 Colorado breweries team up to brew East Troublesome Pale Ale for charity.

The hop chronicles: East Kent Goldings. One of my favorites!

An argument for and primer to isolating your own yeast

Four Saisons Total Landscaping Beer. Even the Irish are trolling.

Grateful Dead bar opens in Denver

Waffle House is releasing a bacon infused beer. I hope you saved a bottle of the Oskar Blues Mustard Beer to pair with this.

Beer waiting to be shipped for the 2020 Oktoberfest that didn't happen in Germany. Oof.

OTMP Online meeting for November Meeting 11-18-20 – October Meeting Recap

evan.sherlock — Wed, 11 Nov 2020 04:05:33 +0000

All meeting notes and club information always posted without an account here.

Club Update:

October's meeting went down as likely the most fun the club has seen since the 'rona hit. The one and only Jim Spaulding did a fantastic job hosting our crew at the infamous Jim's Beer Barn. Many beers were sampled including the house beers on Jim's taps. One of the things that was noted was how nice it is to be in a location where we don't have to compete with the ambient bar sounds and other patrons we experience in a brewery setting; this atmosphere allowed for great conversation about brewing techniques and ingredients. It was also great to see some of the faces of club members that have not made it out in many months; for myself and others it is the friendship of members of the club that make this club what it is, not to mention world class beers being made locally in garages, basement, and driveways.

With Jefferson County indicating signs of concern for the community another club meeting at this moment would fall outside of the guidance from the Jeffco public health. Also, passed onto me from some of the club members was the exposure contact app; this could be a useful tool going forward if we do meet up in the future if restrictions fall to safer levels. I have had it on my phone for a few weeks, we will see if it pays off.

As we look forward to the winter I anticipate that we will cycle through in person and online meetings. Once again, we do have offerings for indoor locations at members' houses in an attempt to continue as a club. As all of us have different concerns at home and different environments at work the last thing I think any of us want to do is jeopardize the safety and health of any of the members of the club or their families. As I have seen outbreaks in my line of work, at the school, it doesn't take much for things to begin to fall apart quickly without much notice, leaving everyone concerned and wondering the tertiary issues that we may be facing from our level of exposure. Lord knows, when I have a few drinks in me and I get to bullshitting with people I like to talk to, the harsh reality of it all slips my mind and I continue to slide back into my old and comfortable ways of drinking beers with the boys.

Meeting Info:

Where: Online

Location:

Join Zoom Meeting

https://us02web.zoom.us/j/87170929450?pwd=MEltWEF5VTg3NGFkNGtPL3Ewbmdndz09

Meeting ID: 871 7092 9450

Passcode: 881688

Date:

11/18/20

Time: 7:00 pm

October Meeting Recap:

Attendants:

Chuck, Evan, Jim S., Chris, Cody, Nate, Ryan, Jeff A., Jeff O., Colter, Aaron, Gordon, Charles

Meeting Recap:

'Twas a showdown of amazing beers at a great venue with a raging fire pit to set the mood.

Beers:

*All notes were taken in the dark with a headlamp dimming by the hour; thanks Jeff for the headlamp, as without it we likely wouldn't have notes from this meeting and would have never seen the color of any of the beers.

Chris – Weiss Bier – “Weis, Weis, Baby” – 70% what beer brewed after covid. A nice 5.2% brew that was drinkable, bubble, accompanied by a pleasant yeast profile. “Noted as “Snappy and sweet” Brewed with Hallertau and German yeast from Wyeast.

Charles – Kolsch – A wet hopped beer that came across dank on the palate, brewed with Chinook and featured a slightly tart profile.

Colter – A Kviek/Pils – 100% Lutra Pils, brewed with Liberty & Mt. Hood hops. It came across as a bitter brew. Yeast was pitched at 81° and was finished fermenting in 2 days.

Jeff A. – Belgian Wit – At 4.7% and brewed with EKG, coriander and orange peel brewed on Wyeast 3944. This was his 5th attempt at this beer. This beer featured a balanced spice profile that was well perceived by the club.

Charles – Berliner Weisse – This brew featured a pale yellow color on a crisp and dry notes as well as slightly tart finish; brewed on a Philly Sour pitch pack for a one and done type brew.

Charles – Marzen – This bright copper colored beer came across as extra clean in the palate and the finish. Brewed on Diamond 308.

Chuck – California Common I – This beer featured Northern brewer hops and brewed on California Lager yeast 2112. It showcased a pleasant subtle sweetness to it. This beer was different from the next one sampled as it was force carbonated in the keg.

Chuck – California Common II – This beer was part of the same batch as above as it was a split batch. This beer was krausened for the carbonation. This proved to be a nice taste comparison experiment for Chuck as well as the club to perceive the differences in approach to this beer. Some of the noted differences were noted as, “A little more raw.”, “A less jagged profile and a much more rounded palate profile.”.

Ryan Clark – American Brown Ale – This beer was dropped off with Evan from a newer guy looking to join up with our club in the future. At 5.2%, 29 IBU's and a 20 SRM; brewed with EKG, Mt. Hood, and Willamette hops. This beer was clean and made others compare it to “Ellie's Brown” from Avery or “Face Down Brown” from Telluride Brewing; some commented that it has a good profile but could use a little more backbone from the malt, which led to questions about mash temperature and other processes. We would love to talk shop with you in the future Ryan, thanks for sending us a sample.

Cody – Biere de garde – Also dubbed as the competition beer that never happened. Sorry Cody, I have no notes on this beer as this was my pee in the bushes break, but it served me well as I watered Jim's backyard.

Evan – Irish Red – This brew sat in the fermented at cold crash temperatures for 6 months during the 'rona. It was really clear and provided a crisp clean big malty experience.

Jeff A. – Imperial Cherry Saison – This slight sweet, light and crisp brew was hard to tell that it rang in at 9.3%. Brewed with EKG, Caramuinich, Vienna, Wheat, and 2-row malts and pushed into flavor town with 3lbs of dark sweet cherries and 1 1/4 lbs. of montmorency cherries.

Jeff A. – Rauchbier – Brewed with Carafa III, C60° and Liberty hops. Brewed with 4lbs of smoked pils that Jeff smoked at home for 11 hours on alder wood at his house. This large profile beer really knocked the socks of the lovers of smoked beers featuring a huge home run of smoke flavor. Noted by the peanut gallery as “Where is the bacon?”

Jeff O. – Golden Old Ale – This whisky aged brew made with Dean, Jeff, Gordon, and Voss as a joint adventure brew. This nice and dry was a “Best in Show”; with perceptions of a nice and dry profile, as well as a creamy body that had hints of dark fruit, nuts, and a touch of a whisky barrel with a wine like nose.

Charles – Session IPA – 4.6% -Dubbed as “Trump Hands IPA”. This small handed IPA featured a mango nose infused with tropical fruit and pineapple; it was noted as “A clean, fresh and delicious brew.”

Jeff A. – Mosaic IPA, 7.2% This beer featured Mosaic, Cascade and Citra Hops as well as some homegrown Neo hops. Out the gun the comment was made “This is fucking delicious Jeff!” This dark copper beer was clean and on point!

Aaron – Hazy IPA – As stated this beer was made with a fuckload of chloride and brewed on a low attenuating yeast and dry hopped at high krausen. Brewed with 25% oats and 75% pils malts. A real showcase of flavor and of brewing technique in his quest to master this style.

Chris – West Coast IPA – Dubbed as “6 Hops Away” Brewed with Cascade and Centennial for the dry addition This insanely dry beer was quite mouthfuckering.

Aaron – Uncarbonated Stout – This underattinuated beer brewed on charred oak gave way for subtle sweetness and a coconut nose.

Ryan + Nate – Vanilla Rye Barrel Aged Stout – This beer was met with rave reviews and comments like, “How many marshmallows did you use?”, and “Am I getting some hints of Swiss Miss?”; This insanely sweet brew had hints of coconut layered on a complex bed of flavors that left the tasters yearning for more of its rich and heavy mouthfeel. Excellent brew, one to be remembered.

Ryan + Nate – Barrel Aged Quad – This was 2 batched blended one of them from a 1st use bourbon barrel.

Charles – Belgian Strong Pils with a Pino Wine Kit – 9.5% – This classic Golden Strong Beer for the base was altered with notes of fruit for a complex and pleasant blend.

Ryan + Nate – Syrah – Made with buckets of grapes from Altitude vineyard in California. Made in Fall of '18 this featured notes of toffee, a rich ruby red color and a syrupy end spotted with complex carmel notes. It was noted that it lacks the typical tannin experience that one would expect.

Nate + Ryan – Raspberry Chocolate Port – 18% – This boozy, chocolate drink went down smooth for a frankenkit experiment. A real treat when this is brought somewhat annually to club meetings.

Really – 24 beers sampled? Holy shit this was a big night, all before 9:00pm.

In case you missed it:

In the news:

Tum 35 was a popular lager strain until the 1950s until it virtually went extinct.

Brü It Yourself | Double Down Imperial Brown Ale

We have too much beer (and soda, and seltzer), and not enough cans

Sam Adams' Jack-o Pumpkin Ale – SNL

How Fruit Became a Vital Ingredient in Modern Craft Brewing

Japanese craft brewery saves pears damaged by bad weather and makes delicious Pear Weizen

Travel, Hike, and Drink – A how-to guide for the world's oldest monastic brewery, located in Bavaria Germany.

Roasted Grains: Roasted Barley vs. Black Malt In An English Porter | exBEERiment Results!

This apple crumble cider was dirt cheap and damn delicious.

Pilsner Split Batch Experiment – US-05 VS w34/70

Some tips for brewing better stouts

Georgia's SweetWater Brewery Acquired by Canadian Cannabis Company

World first: Dutch brewery burns iron as a clean, recyclable fuel

New family run business offering brewery tours in Fort Collins and Loveland

Semi truck full of beer crashes, spilling suds all over Ontario highway

Yeast Pitch Rate: Yeast Starter vs. Yeast Cake From A High OG Beer | exBEERiment Results!

Jason Buehler, head brewer of Denver Beer Co., dies after rock climbing accident



To unsubscribe from this email please respond “UNSUBSCRIBE”.

OTMP – Early meeting time – October Meeting 10-21-20 -September Recap

evan.sherlock — Tue, 20 Oct 2020 01:40:28 +0000

A reminder if you are attending Wednesday's meeting; please bring a lawn chair if you want to sit for the meeting and dress accordingly as we will be outside. Jim has made an investment in a firepit to help with the cold factor.

Also note the meeting will be starting at 6:30 and ending at 9:00pm so don't plan on lingering.

See you then!

-OTMP

On Tue, Oct 6, 2020 at 6:54 PM Olde Town Mash Paddlers <oldetownmashpaddlers@gmail.com> wrote:

All meeting notes and club information always posted without an account here.

“Like a good neighbor, beer club is there” -Voss

Club Update:

As discussed at the last meeting we have opened options for ourselves to main the club acting with in person meetings over for the future. If we can continue to find other locations, in addition to the options we currently have we will be able to maintain through the winter without much issue.

The short list of places that have been offered to the club are as follows:

Gordon (Inside/Outside)

Evan (Outside/Inside if he gets off his ass and cleans the garage; or much less space in the brewery)

Chuck (Outside)

Jim S. (Outside)

Voss (Outside/ maybe inside if the HAHA Hut gets finished)

Aaron (Outside/Inside)

Colter (Outside)

Jeff A. (Inside/Outside…and thanks for the tour of it all and the beer! you have a sweet place)

We have 4 indoor places to meet up currently and are looking for more in hopes to survive the winter. If you have a garage you can empty for an evening and throw some chairs or card tables in, we are looking at you, let us know.

I certainly have access to chairs if needed and also have a folding table in my garage, I am sure others have similar offerings they could pack up and bring. I have both a clean indoor burning propane heater as well as an electric heater if needed for a space; I am happy to offer these up. I am sure others have similar offerings. Or as was mentioned we could just start hosting bonfires and do tastings that way if needed, calling Arvada Fire in the morning about burn permits for this scale of fire…also seeking massive amounts of old pallets.

It is very much appreciated by the club that we have enough of these resources handy and offered up by our fellow club members, we wouldn't be meeting without people offering up their own homes. It goes without saying that these members are floating the club along during these times. Please make sure all efforts are kept up by members to thank our new hosts for their space and use of their homes for these meetings, as well as respecting the time frame they are making these offerings.

As for our time at SPE we warmly thank them for the many years they hosted our club and allowed use of their facility; we did watch them grow up a bit and come into their own over time. I appreciate that so many of the OTMP members that supported them during the shut down and did their best to maintain a connection to the brewery; unfortunately the restrictions placed on them at this time do not align with what is possible for our club. We wish them the best in the future with their business.

Speaking of popcorn….

Popcorn machine, if you have one we need one, apparently? don't ask questions, or who will take care of it, or the necessity of it all. This is strictly homebrew tasting conversation heavily coated in extra drunken sauce. But if this can be sourced for a meeting the drunkenness will thank the popcorn gods. And quite honestly, I (Evan) already have a line on one; for what it is worth.

Andrew Voss also noted he had interest in doing Brewery field trips on the 1st Wednesdays of the month. Not much else was determined but if you want to get in touch with Andrew about these adventures we can discuss where we might go first.

Meeting Info:

Where: Jim Beer Barn

Location:

6113 Marshall St. Arvada, CO 80003

Date:

10/21/20

Time: 6:30pm – 9:15pm (hard end time, gotta leave and drink your booze elsewhere, you drunk)

Other Details:

Please RSVP to the meeting by replying to this email, I will announce when the meeting is full

Capacity is capped at 10

Please bring a tasting glass

Dont attend if you have the 'rona

The what is up for next month:

Planning a meeting at Jeff Aikman's house, he has a great setup for us.

September Meeting Recap:

Attendants:

Voss, Ryan, Mike, Jeff A., Aaron, Colter, Evan

Meeting Recap:

Beers:

Evan: Irish Red – 5% – light in color, little boozy, and very under carbonated. Does this guy need to learn to brew, any help for this sad soul.

Voss: An old Arvada Beer Company Red Ale Kit from 2014 – All solid DME and Safale-04 (an old kit from year old) aded Mystery X hops to the kit; brewed a clear red ale the result was a clear dark copper colored ale with a slight banana clove taste to it.

Ryan: Whitebeir – Belgian beer that carries some “Sunshine in a Bottle”; with a bright yellow color to it. Bubbly, shiny, and a bright yellow color to it. Saaz hops, T5 and a bright yellow color.

Jeff A: Dunkel Lager – 5.3% – 20 IBU, Brewed on Saflager 34/70; also made with Tettnang, Munich II, Carafa II, Victory, Pils; a beer that ended in an aromatic malts; The beer carried a toasty and nutty aeromatic with a nice dry quality to it.

Ryan: Saison – This bottle conditioned creature really set off the taste buds with its very bubbly and very aromatic appeal; like a party in my mouth and everyone's invited.

Colter: Gluten Free IPA – Made with Sorghum DME . This free range, organic, vegan, rastafarian beer came as an interesting surprise with its straw colored brew that kicked in many fruit tastes. Brewed with Columbus hops this beer did have an odd finish, some described as metallic. Interesting brew nonetheless.

Aaron: Juicy Hazy IPA – This is the 4th attempt at this beer from Aaron and it shows his powers are growing stronger. Brewed on Safale 33 Belgian yeast. This 10 gallon batch of brew boasted an amazing 20 oz of hops. This beer came in big with its tropical fruit flavors. Aaron explained how he achieved this pillowy soft profile was his use of chlorides combined with a high attenuation. As noted in the tasting “This tastes like a down fabric softener sheet”.

Jeff A.: Wet Hop IPA – Brewed on Safale 05 with Brewers Gold and homegrown Nugget hops as well as Columbus, Cascade, Citra, Neo (homegrown), and Munich I, Honey Malt, Crystal 60 and 2-row. This beer boasted a pungent nose, golden copper color, as well as a well rounded mellow complexity. Highly enjoyable!

Aaron: Experimental IPA – Dubbed the Process Oriented IPA this was the first brew on his new electric system. He used a kilo of fresh/frozen cryo hops in a great mail disaster story that cannot be encapsulated here. This clearish yellow colored beer had a super cranked up hop profile and low bitterness with a clean finish on it.

Colter: Session Mead – 7%, This wild flower honey and water combo fermented out into a transparent yellow and virtually tasteless drink.

Aaron: Double IPA – 7% this beer boasted a sharp and sweet profile with large malt flavors. This was an attempt at an old school IPA and was made for a friend that really enjoys this flavor profile. It was really a throw back to the days of when Stone IPA was all the rage with the IPA geeks.

Jeff A.: Smoked Peach Lichtenhainer -A Sour wheat ale – This 5% creation boasted 8 IBU's and was brewed on LActo 5335; featuring smoked wheat, Vienna, pils malts and 5 lbs of smoked peaches. The peaches were smoked by Jeff on alderwood. This is a German farmhouse style beer. As noted in the tasting “This is something special and different” a real crowd pleaser.

Jeff A.: Cider – A citra hopped cider with acid. A very faint yellow color and a nice combination of cider and hops flavors.

In case you missed it:

In the news:

Trappist brewery Rochefort introduces their newest beer in 65 years, the Triple Extra

Dry Hop At Yeast Pitch vs. Standard Dry Hop In American IPA

Yuengling and Molson Coors Form Joint Venture to Expand Geographic Footprint of Yuengling Beers

Tasting: Six 2020 Craft Oktoberfest Lagers

Two beers made in Taiwan win at World Beer Awards

Bristol, Tennessee city council considering permanent beer delivery

Learn about the farm brewery that is the first in California since prohibition to brew a %100 house-grown and malted beer.



To unsubscribe from this email please respond “UNSUBSCRIBE”.

OTMP – Early meeting time – October Meeting 10-21-20 -September Recap

evan.sherlock — Wed, 07 Oct 2020 01:32:45 +0000

We have our 10 members for the meeting, see you guys then!

On Tue, Oct 6, 2020 at 6:54 PM Olde Town Mash Paddlers <oldetownmashpaddlers@gmail.com> wrote:

All meeting notes and club information always posted without an account here.

“Like a good neighbor, beer club is there” -Voss

Club Update:

As discussed at the last meeting we have opened options for ourselves to main the club acting with in person meetings over for the future. If we can continue to find other locations, in addition to the options we currently have we will be able to maintain through the winter without much issue.

The short list of places that have been offered to the club are as follows:

Gordon (Inside/Outside)

Evan (Outside/Inside if he gets off his ass and cleans the garage; or much less space in the brewery)

Chuck (Outside)

Jim S. (Outside)

Voss (Outside/ maybe inside if the HAHA Hut gets finished)

Aaron (Outside/Inside)

Colter (Outside)

Jeff A. (Inside/Outside…and thanks for the tour of it all and the beer! you have a sweet place)

We have 4 indoor places to meet up currently and are looking for more in hopes to survive the winter. If you have a garage you can empty for an evening and throw some chairs or card tables in, we are looking at you, let us know.

I certainly have access to chairs if needed and also have a folding table in my garage, I am sure others have similar offerings they could pack up and bring. I have both a clean indoor burning propane heater as well as an electric heater if needed for a space; I am happy to offer these up. I am sure others have similar offerings. Or as was mentioned we could just start hosting bonfires and do tastings that way if needed, calling Arvada Fire in the morning about burn permits for this scale of fire…also seeking massive amounts of old pallets.

It is very much appreciated by the club that we have enough of these resources handy and offered up by our fellow club members, we wouldn't be meeting without people offering up their own homes. It goes without saying that these members are floating the club along during these times. Please make sure all efforts are kept up by members to thank our new hosts for their space and use of their homes for these meetings, as well as respecting the time frame they are making these offerings.

As for our time at SPE we warmly thank them for the many years they hosted our club and allowed use of their facility; we did watch them grow up a bit and come into their own over time. I appreciate that so many of the OTMP members that supported them during the shut down and did their best to maintain a connection to the brewery; unfortunately the restrictions placed on them at this time do not align with what is possible for our club. We wish them the best in the future with their business.

Speaking of popcorn….

Popcorn machine, if you have one we need one, apparently? don't ask questions, or who will take care of it, or the necessity of it all. This is strictly homebrew tasting conversation heavily coated in extra drunken sauce. But if this can be sourced for a meeting the drunkenness will thank the popcorn gods. And quite honestly, I (Evan) already have a line on one; for what it is worth.

Andrew Voss also noted he had interest in doing Brewery field trips on the 1st Wednesdays of the month. Not much else was determined but if you want to get in touch with Andrew about these adventures we can discuss where we might go first.

Meeting Info:

Where: Jim Beer Barn

Location:

6113 Marshall St. Arvada, CO 80003

Date:

10/21/20

Time: 6:30pm – 9:15pm (hard end time, gotta leave and drink your booze elsewhere, you drunk)

Other Details:

Please RSVP to the meeting by replying to this email, I will announce when the meeting is full

Capacity is capped at 10

Please bring a tasting glass

Dont attend if you have the 'rona

The what is up for next month:

Planning a meeting at Jeff Aikman's house, he has a great setup for us.

September Meeting Recap:

Attendants:

Voss, Ryan, Mike, Jeff A., Aaron, Colter, Evan

Meeting Recap:

Beers:

Evan: Irish Red – 5% – light in color, little boozy, and very under carbonated. Does this guy need to learn to brew, any help for this sad soul.

Voss: An old Arvada Beer Company Red Ale Kit from 2014 – All solid DME and Safale-04 (an old kit from year old) aded Mystery X hops to the kit; brewed a clear red ale the result was a clear dark copper colored ale with a slight banana clove taste to it.

Ryan: Whitebeir – Belgian beer that carries some “Sunshine in a Bottle”; with a bright yellow color to it. Bubbly, shiny, and a bright yellow color to it. Saaz hops, T5 and a bright yellow color.

Jeff A: Dunkel Lager – 5.3% – 20 IBU, Brewed on Saflager 34/70; also made with Tettnang, Munich II, Carafa II, Victory, Pils; a beer that ended in an aromatic malts; The beer carried a toasty and nutty aeromatic with a nice dry quality to it.

Ryan: Saison – This bottle conditioned creature really set off the taste buds with its very bubbly and very aromatic appeal; like a party in my mouth and everyone's invited.

Colter: Gluten Free IPA – Made with Sorghum DME . This free range, organic, vegan, rastafarian beer came as an interesting surprise with its straw colored brew that kicked in many fruit tastes. Brewed with Columbus hops this beer did have an odd finish, some described as metallic. Interesting brew nonetheless.

Aaron: Juicy Hazy IPA – This is the 4th attempt at this beer from Aaron and it shows his powers are growing stronger. Brewed on Safale 33 Belgian yeast. This 10 gallon batch of brew boasted an amazing 20 oz of hops. This beer came in big with its tropical fruit flavors. Aaron explained how he achieved this pillowy soft profile was his use of chlorides combined with a high attenuation. As noted in the tasting “This tastes like a down fabric softener sheet”.

Jeff A.: Wet Hop IPA – Brewed on Safale 05 with Brewers Gold and homegrown Nugget hops as well as Columbus, Cascade, Citra, Neo (homegrown), and Munich I, Honey Malt, Crystal 60 and 2-row. This beer boasted a pungent nose, golden copper color, as well as a well rounded mellow complexity. Highly enjoyable!

Aaron: Experimental IPA – Dubbed the Process Oriented IPA this was the first brew on his new electric system. He used a kilo of fresh/frozen cryo hops in a great mail disaster story that cannot be encapsulated here. This clearish yellow colored beer had a super cranked up hop profile and low bitterness with a clean finish on it.

Colter: Session Mead – 7%, This wild flower honey and water combo fermented out into a transparent yellow and virtually tasteless drink.

Aaron: Double IPA – 7% this beer boasted a sharp and sweet profile with large malt flavors. This was an attempt at an old school IPA and was made for a friend that really enjoys this flavor profile. It was really a throw back to the days of when Stone IPA was all the rage with the IPA geeks.

Jeff A.: Smoked Peach Lichtenhainer -A Sour wheat ale – This 5% creation boasted 8 IBU's and was brewed on LActo 5335; featuring smoked wheat, Vienna, pils malts and 5 lbs of smoked peaches. The peaches were smoked by Jeff on alderwood. This is a German farmhouse style beer. As noted in the tasting “This is something special and different” a real crowd pleaser.

Jeff A.: Cider – A citra hopped cider with acid. A very faint yellow color and a nice combination of cider and hops flavors.

In case you missed it:

In the news:

Trappist brewery Rochefort introduces their newest beer in 65 years, the Triple Extra

Dry Hop At Yeast Pitch vs. Standard Dry Hop In American IPA

Yuengling and Molson Coors Form Joint Venture to Expand Geographic Footprint of Yuengling Beers

Tasting: Six 2020 Craft Oktoberfest Lagers

Two beers made in Taiwan win at World Beer Awards

Bristol, Tennessee city council considering permanent beer delivery

Learn about the farm brewery that is the first in California since prohibition to brew a %100 house-grown and malted beer.



To unsubscribe from this email please respond “UNSUBSCRIBE”.

OTMP – August Meeting (Online) 8-18-20 Tuesday – July recap

evan.sherlock — Fri, 11 Sep 2020 05:09:42 +0000

I have reached out to SomePlace Else about meetings and am still waiting on confirmation. We had a few other plans fall through, regarding location. Thoughts? Ideas? Notions?

Myself, I cannot handle another Google Meets/Zoom/MSTeams/Skype/Hangouts/Duo/WhatsApp/Facebook/SomethingAppleProduct meeting, in my life. I need some human interaction. Feeling the same? Let's solve this together.

Where do club meetings land? I can likely host this month's meeting (with the blessing of Saint Gretchen the Wiser). The larger concern is where do we fall in the winter months(no pun intended)?

If we need a roundtable discussion, I am open. Otherwise fellas, we need to start shopping our options to maintain; maintain being a club.

I miss the great beers, but mostly, I miss the fellas.

Feedback welcome.

-Sherlock

On Sun, Aug 16, 2020, 4:40 PM Olde Town Mash Paddlers <oldetownmashpaddlers@gmail.com> wrote:

All meeting notes and club information always posted without an account here.

Club Update:

As current times have made it difficult to schedule regular meetings we hit a snag this month. We will be doing an online beer meetup this Tuesday in place of the regular 3rd Wednesday in person. Colter will be hosting the Tuesday meeting! Jump online and grab a beer for some great homebrew talk. It was amazing that last month we were able to do a meetup,I hope that that can be figured out for next month. For myself, I have some personal scheduling issues this next week on top of school opening again and classes resuming. It seems that many of the club members are currently busy with wrapping up the summer, with vacations, camping trips, home projects, among many other things.

If you have availability to host the club next month or any of the meetings for the following months please speak up. We will likely be looking at limited availability for meetings in the future as well as staying outdoors for meetings. If you think that this is something that you can offer to help with let me know. We are looking into going back to SPE in the future; we just have to begin navigating how this arrangement works for us and them with regard to attendance numbers, seating, and current regulations.

Cheers! Hope to drink you guys soon.

-Evan Sherlock

Meeting Info:

Where: Online – Google Meets

Location: The Internet

Date:

8/18/20 (TUESDAY!)

Time: 7:00pm

Link:

http://meet.google.com/ebe-awjd-dqg

July Meeting Recap:

Attendants:

Evn, Ryan, Cody, Voss, Jim S., Gordon, Nicholas, Chuck, Karen + Gretchen, Hurley

Meeting Recap:

Gordon shared some of the information he had questions about in the book “The Lost Art of Farmhouse Brewing”. In the book they listed “POF -/+”. He had never seen this information before and wondered if others in the club had seen this before. As no one had heard it before we looked it up and found; this is commonly labeled for yeasts that have a natural mutation to block phenolic production.

Cody wondered if anyone else brewed the Club competition beet that was announced way back in February. I can say for myself, I forgot all about this event that we were hoping to complete a tasting of this summer. Any other club members out there that brewed it? We could still arrange for this at a future meeting.

Beers:

Voss: 2 year old Pale ale. Clean and a nice citrus profile that was subdued with time.

Nicholas – German Pils – 5% – A clean beer brewed on L13 – Imperial Global Yeast. A clean lager that is perfect for summer.

Cody – Belgian Golden Strong – At its 15th tasting for club meetings this beer showcased its dry candy backend dryness. This brew has improved over its time but might have diminishing returns at this point.

Jim – Mountain Steam – A clean brew fermented on 2112 California Lager Yeast. Made with domestic pale malt, crystal 55, all Northern Brewer Hops. Kraeusened and cold conditioned in the same way that Anchor Steam is finished.

Evan – Imperial Milk Stout – 3 years old and smoothing out more with time. 11% beer, the lactose really comes through now with age.

Nicholas – Stout – Brewed with Magnum and EKG this 6% beer was aged with charred oak which really comes through pleastently among the roasted malt profile.

Jim S.- Classic Pale Ale. Using Marris Otter and British Crystal 45. All EKG whole cones, and West Yorkshire yeast “Timothy Taylor”. A clean ale that brings you back for more.

Chuck – Double – Brewed on Abby yeast. This beer was from the last July competition. The flavors have mellowed and come into their own.

Voss – Feb 2019 Belgian IPA – 10.2% – Brewed with Mystery X, Chinook. Come in with a huge hop nose. “He hit a double and has runners in scoring position; a great brew!” as noted.

Nicholas – 7% beer with a boatload of hop additions; I have no notes on what style of beer this was, sorry. Brewed on 5/16 this beer featured Chinook, Cascade, and Summit hops and fermented on 1056 American Ale yeast. Featuring a new school west coast flavor profile. This beer was crystal clear and beautiful.

Ryan – Farmhouse Saison – At 9.7% this beer has a nice HAze to it and a sexy farmhouse nose to it.

Gonrdon – Barrel 471 Breckenridge Double IPA. Great boozy beer.

In case you missed it:

In the news:

How much does buying beer at a brewery instead of a store help it financially?

In the '90s, Apricot Beers Were Craft Beer’s Unlikely Hero

Oskar Blues and French's teamed up for a “Mustard Beer,” and … somehow it's actually good.

French's Mustard Beer: It's like sipping a hot dog and a fruit salad at the same time.

Fermentation Temperature: Imperial Yeast A44 Kveiking | exBEERiment Results!

2020 General Homebrewer Survey Results

Short & Shoddy | Trappist Single

Nearly 1/3 of Americans said they would never drink 8 of the top domestic macro-brews. Ever.

Big Red-flavored beer from San Antonio brewery sells out in 3 minutes

Brewery, Marijuana Grower Recycle CO2 to Save Trees

New Belgium Will Charge $100 for Six-Packs of Fat Tire to Make a Point about Climate Change

Can Inventory Running Low Nationwide; Ball Corporation Plans to Build Two Plants | Brewbound

Beer Talks Online:

Dear Members of Olde Town Mash Paddlers,

The remarkable history of beer and homebrewing will be explored in two virtual programs in September hosted by the Global Village Museum of Arts and Cultures in Fort Collins.

Thursday, Sept. 3, 6-8 pm

Re-Creating the Past: The Archaeology of Beer will be presented by Travis Rupp, known as the Beer Archaeologist. Rupp will survey the beginnings of beer in the ancient Near East through its development and stylization throughout Europe. He will explain how beer production and consumption were at the core of ancient cultures and imperial expansion.   Rupp is the Innovation & Wood Cellar Manager at Avery Brewing Company.

Thursday, Sept. 17, 6-8 pm

Charlie Papazian, considered the Father of Homebrewing, will present A Century of Homebrewing. Papazian is the author of The Complete Joy of Home Brewing, first published in 1984 and now in its 4^th edition (2014). An American nuclear engineer, brewer, and author, Papazian founded the American Homebrewers Association in 1978 and the Great American Beer Festival in 1982. In 1983, Papazian founded the Association of Brewers which merged with the Brewers Association of America in 2005.

Each program is $5 per Zoom connection, and reservations and payment can be made at globalvillagemuseum.org. A check, including an email address, can also be mailed to GVM, 200 West Mountain Avenue, Fort Collins, 80521. Zoom connection information will be sent to registrants on the day of the program.

We hope you will sign up, and please feel free to forward this information to others who may be interested.

Thank you,

Leisa Taylor



Filed from the – Voss Files – “I'm on a Boat“

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OTMP – 7/15 – July Meeting (In-person – Details Inside)

evan.sherlock — Wed, 08 Jul 2020 01:02:39 +0000

We have now 10 members that have responded. We will be in touch next month.

Cheers!

On Tue, Jul 7, 2020 at 2:35 PM Olde Town Mash Paddlers <oldetownmashpaddlers@gmail.com> wrote:

All meeting notes and club information always posted without an account here.

Meeting Info:

Where: Evan’s Backyard (Sherlock’s Brewery and Ale House)

Location: redacted

Date:

7/15/20

Time: 7:00pm

Info:

As this is the first meeting back in person please read through this email and respond if you plan on attending. The meeting will be held outdoors in Evan’s backyard (come through the gate on the South side of the house near the swingset / park on 65th between Independence St and Independence Court). Please bring your own glassware. Starsan will be on hand if needed to clean/sanitize anything.

If members have felt sick or have had a temperature at any point in the days leading up to the meeting please do not plan on attending. If members have health concerns regarding exposure to others please do not plan on attending. If you feel the need to bring a mask, hand sanitizer or other items for comfort of crowds please feel free to do so. Due to the limitations of the outdoor area, 6 foot distancing will be hard to navigate especially because it is at a residence and the tables are typical bar top long tables like SPE. If other concerns you might have are not addressed in this email please send the questions along so that we can have the best meeting possible.

If you can attend this meeting please RSVP to this email. If you RSVP yes, please do your best to attend or update the club so others that want to attend can do so. When the 10 member limit is reached we will update with a reply from this email thread with the list of attendees. As Gordon and Evan are both already planning to attend this meeting we now have 8 seats open. It does suck that we have to go on like this at the moment but we are trying to remain compliant with health regulations and best practices. We can all remain hopeful that sooner than later we will be able to move onto normal club meetings at SomePlace Else.

March/April/May/June Meeting Recap:

Attendants:

Many people attended online meetings.

Meetings Recap:

Online meetings are not as fun as in person meetings; drinking on a video call is almost as sad as drinking alone.

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