Club News

OTMP – Virtual meeting for January Meeting 1-20-21

evan.sherlock



new-years.png
Club Update: 
Ryan here again. I have now completely overturned Evan's presidency. I stormed his house last week and was successful. In all seriousness, I'm just filing in again for January.

As we jump into the new year, I do want to talk about a popular topic: Dry January. Why do people do a dry January? My theory is that the hard partying of December is regretful and people feel the need to overcorrect for January. Bars, breweries and in particular liquor stores are slammed in December, then trickle along into January. Gyms are absurdly crowded for the first few weeks of January, when everyone decides they'll work out for the first time in decades because a calendar year has changed and the pressure from society tells them that they must have a noble goal to better themselves. I've noticed breweries are playing into this as well. Wiley Roots released “Almost Dry” a 3.x% abv light lager. Dry Dock is releasing N/A (under .5% abv) Apricot Blonde. That's basically just carbonated fruit juice at that point, right? Quit the alcohol, but don't worry about the sugar! In any case, I hope I did not offend too many people with my little rant. If you need a break from alcohol, whether temporary or permanent, absolutely take one. But don't do it because it's the 1st of a month/year, do it because it's right for you.
This month we'll be online again. We've discussed doing an outdoor meeting in the near future if the cases don't spike/weather warms up in the coming months. It'll be a decision made far closer to Feb or March's meeting date, so we can assess weather and health rules.
And finally, I want to throw a shout out to Mash Paddler Colter's homebrewing podcast: Homebrewing DIY. Colter just did his 70th episode this week with a friend of mine named Dan Moore. Dan is a former professional brewer who is piloting some warm, pressure fermented lagers for a potential future brewery. It's a really interesting show. Great job on 70 episodes Colter. You can just google Homebrewing DIY to find his podcast, or look anywhere where podcasts are hosted. It's completely free, though he won't turn down new Patreons (and they get some cool perks too).
Cheers to a better 2021. Oh no, I'm falling for the new year/new me stuff too!
   
Meeting Info:

Where: The World Wide Web

Location: The Internets


Date:

1/20/21

Time: 7:00 pm


Beer Trade for this months meeting:

Brewers wanting to participate in a beer trade for the meeting can jump on the forums and orchestrate how the trades go. Thanks Colter for getting this conversation going.

https://otmp.club/forums/topic/beer-swap-for-this-months-remote-meeting/


Meeting Link:

https://meet.google.com/wnb-nndg-hmt


In case you missed it:
  

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

evan.sherlock

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:
 

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

evan.sherlock

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
 
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:
  

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

evan.sherlock
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:


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


i_drink_i_brew.png
Club Update: 
hobo train1.png
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.png
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:
Jims Beer Barn-1.png

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. 

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

evan.sherlock
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:


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


i_drink_i_brew.png
Club Update: 
hobo train1.png
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.png
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:
Jims Beer Barn-1.png

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. 

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

evan.sherlock


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


i_drink_i_brew.png
Club Update: 
hobo train1.png
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.png
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:
Jims Beer Barn-1.png

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. 

OTMP – September Meeting 9-16-20 (In person)

evan.sherlock

homeless.png
Club Update: 
As the months keep rolling on and the need for normalcy in life charges forward, we as a club have hit a crossroads. Our club (for the time being) is now homeless. Like an abandoned greyhound after a bad race we are now left to fend for ourselves. 

The official stance from SPE is as quoted:

At this time, we will not be able to host OTMP meetings at the brewery.   Ryan and I are making this decision for a couple reasons.   One is the obvious COVID 19 restrictions that we have in place.   We are only allowing up to 6 people at a table inside.  Furthermore, our inside capacity is limited to 50% so any seats we are filling we need people buying beer.  Unfortunately, the OTMP do not tend to buy many beers when they meet at the brewery.  Furthermore, since March when we could only offer take out and even when we opened up again, we have seen very few of OTMP's coming to the brewery to support us and make sure we stayed open so there is a place to meet.     I am sure you can understand why we would not want to offer our space if the support is not mutually beneficial.

It also seems that this will likely be the stance from any other brewpub/brewery/restaurant we approach. As they have many restrictions placed on them, we likely don't fit their needs as typical customers or as fitting inside their models of making a profit and remaining open. 

Gordon and I spoke at length regarding this issue we face (Thanks for the beers Gordon!). We have arrived at a few facts:
  • The club must find its own answers to this problem, in house. 
  • This problem cannot be solved by one person or a few people.
  • We need to do what we can to maintain being an active club with good membership.
  • We need to support SPE when we can, if we want to maintain this relationship on the other side of things. 
I feel that these bullet points are a good opening for the next meeting, maybe prior to sampling. For myself, this club is one of the few extracurricular activities that I am involved in and I want to maintain an active club. We just need more heads in on these decisions to find our path. 

We need to identify locations for the next 5 months (10/21,11/18,12/16,1/20, 2/17), cold months are the hardest to address. We have had a few members offer to host, we just need to nail down the who's who. If we can nail down the next 5 months we can ensure a path forward.

I have faith we will discover solutions, we just need to find them.
-Evan Sherlock 
gadzooks-live-beer-meeting.png
Meeting Info:

Where: Evans Backyard – Come through the gate by the boat on 65th Ave, the lights in the backyard will be on.

Location: 6525 Independence St.  (Northwest corner of 65th and Independence)

Date:

9/16/20

Time: 7:00pm


Meeting Information (please read):

This is a no guarantee of social distancing type meeting. Please, if you feel ill, have symptoms, have a fever, been in contact with vagabonds, loose women, stray dogs or had ebola recently please dont attend. Also, please keep in mind I have a family and a bedtime myself.


Remember to bring a glass to taste out of; beers if you have them. I have seating for 14 at tables, plus a few other places that you might be able to slightly distance yourself from the 'rona. If you plan on making the meeting please RSVP to this email prior to Wednesday so we have a count.


Hope to see you then, I look forward to some good times!

beer news.png
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OTMP – August Meeting (Online) 8-18-20 Tuesday – July recap

evan.sherlock
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:

drunk_ber_bottle_3.png
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:

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 4th 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

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

evan.sherlock

drunk_ber_bottle_3.png
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:

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 4th 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

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

evan.sherlock
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:
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. 

In case you missed it:
  
 
 
 
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