Olde Town Mash Paddler's

OTMP – October Meeting 10/16 – September Meeting Recap

October 7, 2019October 7, 2019 evan.sherlock

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

Next Meeting:

Hey there Homebrewer, you feel good about that new brew? Do you have some new Winter brews already going? Or sitting on some old summer stock that you need to get rid of before your new stuff is ready? Giddy-up homebrew buddy it is beer meeting time and we need your finest brews.

ISpindel / Colter's Podcast:

Colter has started his own podcast Homebrewing DIY. He currently has 6 episodes out, his shows don't cover ingredients or recipes but rather the entire art that surrounds the homebrewing community which is DIY and all the shapes that can come in. It is well worth checking out.

In a recent episode, he covers the iSpindel with one of the creators, Dave Osadchy. They dive into how the product works and how it came to be. The interesting part is how this is strictly a DIY project as you cannot buy these assembled.

As a club, we wanted to see if there was interest in doing a build day with these. We can discuss the details at the next meeting. Just give a peek at the project to have an idea of what this might entail. Colter has done us a favor of beginning some pricing of getting items in bulk. The break down would probably be $25 or less per unit. This is compatible with many brew software titles to track the fermentation with your recipe.

Meeting Info:

Where: Some Place Else Brewery

Location: 6425 W 52nd Ave, Arvada, CO 80002

Date:

10/16/2019

Time: 7:00pm

Info:

Bring Beer and an amazing attitude

September Meeting Recap:

Attendants:

Gordon, Evan, Chris, Ryan, Jim S., Cody, Colter, Jeff, Bob A., Phil, Mike, Mike's Beer, Eric (This might not be a complete list, I blame beer)

Meeting Recap:

The swap meet meeting was a success. A big thanks to Ryan for getting this project going. We had many ingredients, tools, and equipment that were traded. Some of the highlights were the unique bottle caps, the wort chillers, and the odd bomb looking contraptions that were swapped and traded without homeland security noticing and/or getting called on us.

Beers:

Evan – Non-Descript Lager – The first Lager made ever by Evan in his 18 years of brewing. A clean beer that others noticed had creamy tastes to it. "It's a winner" and "Clean" was mentioned when sampling.
Jeff – Kottbusser – A truly unique treat was featured here – Brewed on Kolsch yeast and coming in at 4.5%. Brewed with Oats, Honey Malt, and, Treacle. This is a pre-reinheitsgebot style beer. Brewed on Amarillo, Hallertau, and Saaz. A beer with a dry finish and no lingering tastes. Flavored with light fruit and a clean palate with subtle apple characteristics. A really interesting beer for the club to try and to learn about the style.
Jim S. – Oktoberfest – 5.9% An Olde Recipe from the Catalogs of the Spaulding beer archives. Brewed with Munich, Pilsen, and Vienna malts and with Mittelfruh and Saaz hops and fermented on Ayinger Fruit. Karussened and lagered for 6 months. This beer presented a malty and slightly sweet palate with a subtle and calm ester quality. Some in the group were confused with the labels thinking this was a commercial beer; Jim just has you fooled; he is a force to be reckoned with.
Chris – Marzen – 5.6% – This beer was brewed on WL820 with Hallertau, Mittlefruh and with 2-row, Munich, Vienna, and Cara Munich. A rich color was presented with sharp qualities. A malty beer that is just in time for the festivities of Oktoberfest.
Ryan – Blackberry Cider – This tart and sweet fruit characteristics. A very dry finish with a pale pink color. This was a taste that proved to unique and stood out for this time in the tasting. This would be an interesting taster to have without beer as the background tasting session. A truly unique sample for the evening.
Chris – ESB – Brewed with EKG, Fuggle, and Admiral for bittering. 5.2%. 109 IBU. A super bitter brew made with C60 ° and C80° . A nice toasty, nutty, and malty brew. Another hit made by Chris.
Phil – American Amber – Brewed with 2-row, C77
°, 120Crisp, Phil was experimenting with the Denver water profile as this is new to him; some gypsum was used. Fermented at 88° F, a touch high because the fermenting fridge was down. Dubbed as "Dolphin Kiss". Reminicisint of Petes Wicked Ale. A high dextrine brew with a warm winter quality. "Winter warmer for early November" as noted by a member.
Colter – Smash Beer – A bittering only hopped beer, Amarillo only, and Viking pale malt (deal online) polish malt. A very drinkable beer highlighting a grapefruit forward taste that is insanely crushable; a great share.
Mike – Session IPA – Brewed with Citra, Rakau hops – 3.4% – A Strong nose on this beer that presents hints of Amarillo and subtle citrus notes. This beer had a strong nose and a refreshing quality. Brewed with 2-row, C60°, Flaked Oats, Honey Malt, and mashed at 158°. A clean brew considering the challenges it had. Phil, welcome to high altitude brewing; our water is great and the hop utilization sucks here; altitude is amazing.
Jim S. – Tripel – 9% – Alive with carbonation and esters that open up on the palate. This straw-colored beer offered a clean and floral nose and a spicy honey flavor. This beer popped in the mouth like none other. Barry Bonds is asking for his MVP back.
Phil – IPA – A "Fresh Squeezed" clone. Brewed with Citra, Mosaic, and Nugget. Dry Hopped. This dank and hoppy beer proved to be a quaffable and amazing beer.
Ryan – Barrel Aged Blend – This boozy and rich beer was a chewy brew to take down. Not many beers can ring in this rich and complex. Made with English Barley Wine, Belgian Quad, Russian Imperial Stout, Gin Barrel-Aged Barleywine. This beer didn't suck.
Gordon – Fluffy Pumpkin – A Insansly spiced beer.
Eric – Belgian Pale – No notes after this moment.

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Short & Shoddy | Märzen

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OTMP – September Meeting 9/18 – August Meeting Recap

September 10, 2019September 10, 2019 evan.sherlock

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

Next Meeting:

How is your Octoberfest brew coming along or are you already drinking it? Don't say that the keg is empty already. Hopefully, you did 10 gallons like the wise guy you are and all you have to do is just tap that second keg. The cool weather brews are just around the corner; it is now time to begin the crafting of the amazing Thanksgiving brews for your family and friends. Gather up the best summer beer you have brewed up, cool it down, and bring to the next meeting and let's share the in the last of the great summer brews of 2019.

Every homebrewer worth their weight gets in on deals, group buys, and silly online deals and has amassed a nice collection of spare ingredients. For September's meeting, if you have an extra 2 pounds of crystal malt, half a pound of Citra hops or even a sack of grain that you're willing to trade, bring it to the September meeting to make some trades. Reply to this email with the items you are planning on bringing to trade, we will publish the items being brought a day or two before the meeting in an email and on the website. So go rummage around the brew closet and find some of those things that still have value to trade.

GABF 2019 – Saturday Day Attendees:

This is the last meeting to male plans in person before the festival. As it sounded at the last meeting, many members are planning on taking the train down from Olde Town Arvada. This is our chance to get phone numbers and set up some meeting times for the crew that is going down. Let's talk for a few moments at the next meeting to get an idea where we are all at on meeting up. It also looks like Chris might have a ticket or two left for this session if anyone is looking to join in.

Next Meeting:

Where: Some Place Else

Location: 6425 W 52nd Ave, Arvada, CO 80002

Date:

09/18/2019

Time: 7:00pm

Info/TLDR:

Bring homebrew and extra ingredients/hardware for the swap meet. Determine GABF meeting spot.

August Meeting Recap:

Attendants:

Bob A., Gordon, Evan, Ryan, Ben, Sam, Rick, Cody, Mick, Andrew, Chris, Colter, Thad, Aaron, Phil, Mike

Meeting Recap:

Comments were made regarding the last competition. Some of the members made comments regarding how the commercial beers were managed in the competition. It was noted that the commercial beers might be highlighted initially as setting the bar for the beers to follow. Thus giving the round a style guideline that is defined. Prior to our next club competition, we can review how the tastings are managed and recruit members to assist in how we complete club competitions.

We would like to welcome Phil Diehl to his first meeting with the club. Cheers to many more!

Beers:

Bob A. – Hefeweizen – All grain – Brewed with magnum and Hallertau. 50% 2-row, 50% wheat grain bill. Wyeast 3068. A subtle spicy note coming through that drinks a very smooth and drinkable. Described as a mellow beer that carried nice highlights and "fucking drinkable" as notes by some.
Rick – Czech Pils – Brewed on Pilsner Urquell yeast with al Saaz. 3 months with natural krausening. This beer featured an insanely clear and translucent pale color profile. Described as "Smooth and Crushable"
Aaron – Blonde Ale – A citrus bomb that is insane bubbly and clean.
Jim S. – Farmhouse Saison – "Golden Hen" – A very bubbly beer with subtle farm tastes, Lower in spice profile but carries a nice funky profile. Members noted that "This is a solid 45/50 beer" and "When are you going to compete?"
Chuck – Blonde – Summer Beer – 4.5% – 2 months old – Brewed on Centennial and Cascade with Nottingham yeast. 21 IBU. An easy-drinking summer beer.
Ben – Imperial Cream Ale – 7% – Brewed on a base of corn and dextrose and an extremely clear. +XP points for creativity; never been seen before style. Mixed reviews but big perceptions of sweetness and corn taste under an umbrella of low alcohol perception and interesting take on a style. Encouragement to keep working out the kinks in this, this could be something.
Jim S. – Golden Strong – Faustien – 8.5% – Delivers a fruity palate, dry finish, with a sweet nose. Somewhat flat with the carbonation. As noted, " Could use a few Alka-Seltzers or CO2". This beer lost the carbonation because of the age was the answer delivered.
Sam – "Yet Another Amber" – American Amber – 6.5% – Brewed with crystal and cascade hops on WLP001. Members notes of "Tastes darker than it is" and "Halfway between a pale and an amber".
Evan – Amberish/Malt Bomb/Was supposed to be an IPA – Malty deep profile and lacks the hop depth that would constitute an IPA.
Mick – English Brown – 4.9% – Mick was kidnapped by the Russians while we sampled his beer.
Colter – T-Haze the Juice Hunter – All centennial hops on 2-row and crystal. US-05; this beer packed a punch of hops all on a clean beer profile.
Chuck – Zombie Dust Clone – Citra Hops and fermented on London ESB yeast – 6% – 70 IBU – Slightly lower carbonation than expected but a great attempt at a classic American IPA.
Jim S. – Old Hookhorner – 7% – 3 years old – A dry finish with a molasses character and featured a nice ruby brown color.
Ryan – Old Ale aged in a rum barrel (Brewed with Andrew Voss) – August 2-18/May-2018- 9%-10% ABV – Dubbed "Pirate Strong Beer" by the club A boozy, hot brew with a nice sweet nose.
Ryan – Quad – 10+% – 3 1/2 years old aged with Heavy Oak spirals. This beer featured intenst vanilla and raisin taste with hints of honey.
Ryan – Rye Wine (Brewed with Andrew Voss) A beautifully rich profiled and smooth beer with very pleasant Rye qualities that carried all the way through.

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OTMP – August Meeting 8/21 – July Competition Meeting Recap

July 26, 2019July 26, 2019 evan.sherlock

Next Meeting:

These long summer nights pair themselves so nicely with porch drinking, campfires and get-togethers with the neighbors after mowing your lawn. In these warm drinking months may the beer flow like wine, where beautiful women instinctively flock like the salmon of Capistrano.

As brewers, we come from all walks of life and here we are all concerned about the same things when it comes to brewing. How did you get that flavor? What percentage of crystal did you use? How did you get your efficiencies? What new technique did you try out? What yeast did you use and did you make a starter? The journey of refining our processes and procedures is a long road we all travel.

For myself, the highlights of the meeting come from the interactions with members that are traveling down a similar path of wanting to create something new and exciting for themselves to share with others. Every member of this club is a creator and a hands-on individual and that is always looking to improve and become better at what they are doing; no matter if it is homebrewing or the million others hobbies that are represented by members of this club. We are tinkerers, craftsmen, artists, and engineers and we also happen to make some mighty fine beer. Independently, we are all master brewers of our own recognition; through family, friends, and neighbors. We all form together as a fantastic club that is a wealth of information and experience; that is what makes the OTMP an amazing group.

If any members are receiving the Brew Your Own magazine through Gordon's offer please make sure that you reimburse him the $16 for the annual subscription; you probably already saw your first mailing in recent days which should be a good reminder you owe somebody some money.

If you have not registered for the website yet head over to OTMP.club to get
registered to join in on the conversation. Registration will take some time as all users have to be approved as club members. Once you are active check out the forums, we have a lot of good information as a club collectively that this is a great platform to get conversations started outside of the meetings. The forum section is closed off only registered members. We will be highlighting some of the forum threads in the monthly email at the bottom of the email. Let the club recipes, photos, secrets flow here, this is a very cool new tool for all of us.

Next Meeting:

Where: Some Place Else Brewing

Location: 6425 W 52nd Ave, Arvada, CO 80002

Date:

8/21/2019

Time: 7:00pm

Info:

Just another normal meeting, bring a few beers to share with the club.

July Competition Meeting Recap:

Attendants:

Chris, Mick, Andrew, Evan, Chuck, Sam, Cody, Bob A., Gordon, Bob Z., Nate, Jim S., Rick, Thad, Jim N., Jeff, Colter, Ryan, Eric, Aaron

Meeting Recap:

Beer Beat Down - Belgian Competition.png

With the warm summer sun sinking into the Rockies and members gathering around the Voss Farms beer garage with bombers a-plenty the scene was set for some serious sampling. The condensation gathered on the beers and the labels were made for entries there was a moment where I realized we had a metric fuck-ton of beer to consume at this meeting. With a few calibration commercial beers in the mix, we were about to release our palates into the bonanza that is Belgian beer. When this event was first organized, I can remember thinking "We will be drinking triples and quads in the heat of July?", and so there it was, all of us ready for the event to give us the shakedown big Belgian beers.

With so many members making an effort to participate in this event we were about to embark on a beer tasting marathon. In Netflix binge consumption style we sampled 23 Belgian beers back to back and gave feedback about the samples. The Dubbel category was only the lubrication to get the tasting engine going for this club. Maybe it was the intensity of the summers heat wearing off but at one point I was certain that I was drinking Tripels and jamming out to some Bob Marley singing "Legalize It" while peering into the garage watching members pour over score sheets and converse about the beers. After 16 beer samples, the panel of tasters needed a stretch; which lead to wondering around the hop field and pounding back some hot dogs and chips before coming back into the title round. The quads came in with their heavy punches and left many members out for the count and ready for the uber ride home.

Shortly after sampling was completed we had the results all score sheets calculated thanks to some handy work on the part of Thad. Some of the biggest takeaways from the evening for myself was what great brewers we have in this club. Thankfully, we snuck some calibration beers in, these set the stage to see how we as homebrewers align to the big boys in the commercial world, and many of us faired close to or above these beers.

Maybe it was the excitement of seeing how we placed, having further discussion about which beer was which, and attempting to understand all of the data in some Belgian beer intoxicating haze. People hung out to taste again and again. A big thanks to Voss for not turning out the lights on us and telling us to go to bed, rather he handed out waters and encouraged us to get home safely and saw many of us to the driveway. I am not certain how many cars and trucks were left parked in the field that night but I am glad that they were there.

A big thanks to Jim Nelson for pushing the cub to do these events, it is always refreshing to have a different style meeting. Thad for doing the mad calculations on this adventure, your nerdiness is appreciated. Colter and Jeff for being runners for the samples, your serving skills were paid in homebrew. Most of all, a giant thanks to Andrew Voss for letting all of us get a little sauced in his uber-sweet beer garage and being a great host to the many beertards that didn't want the night to end.

Check out the photos of the evening.

Down to the Nitty-gritty, the Data:

Belgian Dubbel Results:

Belgian Tripel Results:

Belgian Quad Results:

And the grand prize Winner:

All Judges Sheets + Jim's S. Taster Sheet:

Check out all the results here (check that shit out, some good notes in there)

Congrats to Nate, Chris, and Cody on their amazing beer they brewed! You three killed it on dialing it in on you recipes, execution and delivery! And a huge thank you to everyone that participated in the competition, these events wouldn't be what they are without all of us participating and putting our beers out there.

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Reminder

July 15, 2019July 15, 2019 evan.sherlock

As of now club members that have pre-registered their beers are:

Evan , Colter, Jim S., Chris, Rick, Chuck, Eric, Mick

If you have a beer to register please respond to this email and your information will be passed along.

Wednesday Night:

Gate will open up at Andrews at 6:15.

Andrew and Chuck have responded with interest in bringing some food. Andrew will have some hotdogs/burgers/popcorn available and Chuck talked about bringing something later on. We might need some coolers and ice if we want to keep some of the brews cool. If you want to bring anything else to snack on to share with the group feel free to do so.

GABF Volunteer Information From Aaron:

I work at the GABF and can help people get involved as volunteers if they want. I have no connections to the beer pouring teams, as I work with the setup/tear down team. If anyone is interested in getting a foot in the door as a GABF volunteer, they can earn free tickets by doing setup/tear down shifts. A note: I believe that as of this year, all setup/tear down volunteers can only earn tickets for the 2020 GABF, so this is an opportunity for the forward-thinking festival goer.

You can pass this along to the club and if anyone is interested, they should reply to me with name and email and I will pass it along to the volunteer coordinator.

-Aaron Bandler <aabandler@gmail.com>

On Mon, Jul 15, 2019 at 2:05 PM Aaron Bandler <aabandler@gmail.com> wrote:

I work at the GABF and can help people get involved as volunteers if they want. I have no connections to the beer pouring teams, as I work with the setup/tear down team. If anyone is interested in getting a foot in the door as a GABF volunteer, they can earn free tickets by doing setup/tear down shifts. A note: I believe that as of this year, all setup/tear down volunteers can only earn tickets for the 2020 GABF, so this is an opportunity for the forward-thinking festival goer.

You can pass this along to the club and if anyone is interested, they should reply to me with name and email and I will pass it along to the volunteer coordinator.

Aaron

On Jul 15, 2019, at 13:20, Olde Town Mash Paddlers <oldetownmashpaddlers@gmail.com> wrote:

AHA Memberships need to be renewed or started by Wednesday the 17th in order to purchase early bird tickets to GABF this year.

Thus far few have signed up as interested in attending GABF as a group, sign up here if you are interested.

A note from Andrew Voss about the meeting at his property on Wednesday:

Voss Farms is located at 13870 West 72nd Avenue, Arvada, CO 80005.
It is an agriculture property surround by housing developments. It is the second property down a shared driveway that comes directly off of the south side of 72nd Avenue, just east of where Eldridge intersects 72nd. There are 2 mailboxes at the head of the driveway.. drive slowly and park in the field or lower driveway areas.
Thank you,
Andrew Voss
720 984-8313

Next Meeting:

Where:

Voss Farms

Location: 13870 West 72nd Avenue Arvada 80005

Date:

7/17/2019

Time:

7:00pm

Reminder

July 15, 2019July 15, 2019 evan.sherlock

AHA Memberships need to be renewed or started by Wednesday the 17th in order to purchase early bird tickets to GABF this year.

Thus far few have signed up as interested in attending GABF as a group, sign up here if you are interested.

A note from Andrew Voss about the meeting at his property on Wednesday:

Voss Farms is located at 13870 West 72nd Avenue, Arvada, CO 80005.
It is an agriculture property surround by housing developments. It is the second property down a shared driveway that comes directly off of the south side of 72nd Avenue, just east of where Eldridge intersects 72nd. There are 2 mailboxes at the head of the driveway.. drive slowly and park in the field or lower driveway areas.
Thank you,
Andrew Voss
720 984-8313

Next Meeting:

Where:

Voss Farms

Location: 13870 West 72nd Avenue Arvada 80005

Date:

7/17/2019

Time:

7:00pm

OTMP – July Competition Meeting 7/17 – June Meeting Recap

July 2, 2019July 2, 2019 evan.sherlock

Next Meeting:

How do you stack up against the rest of the club with your beer? This next month will be the OTMP Trappist Beers competition. All beers must align with the Category 26 – Trappist Ales guidelines, so leave your Belgian IPA's at home boys (Belgian Single, Dubbel, Trippel and Dark Strong beers only). Hopefully, you brewed up your Trappist Ale already because it is probably too late to get started now, or not? Plan on a meeting of grueling battles and high stakes competition for the title of "OTMP's Best Brewer of Trappist Beers for the month of July 2019", which will give you bragging rights for many weeks to come and might get you some clout in the club and the ability to rub elbows with the rich and famous of Arvada.

If participating in this competition please respond to this email with the substyle of beer you will be bringing, this will help us gauge how we run the competition.

The meeting will be held out at Voss Farms and hosted by the amazing Andrew Voss. We will be taking inventory of beers prior to the meeting so we can plan the tasting, watch for a follow-up email to sign up. Homebrewers in the competition will be asked to have their beers unmarked so they can be registered and marked at the door. Please bring at least 3×12 oz bottles or 2x22oz bombers so that all members can have samples. There will be no need to bring tasting glasses to this meeting, only the finest disposable cups will be used. All members will have the ability to complete score sheets for the competition (try to bring a pen or pencil), all feedback will be attached in the next club email.

Happenings:

As decided at the last meeting we will be attempting to get a crew together to attend GABF at the Saturday Morning/Day session this year. We did inquire about a group buy of tickets and the homebrewers association gave us a big thumbs down. We can attempt to coordinate some AHA members to the early buy of tickets for this session. Each AHA member can buy up to 8 tickets in the early ticket release, tickets for this session are $80. If you are not currently an AHA member you will have to sign up by July 17th before midnight; you will then receive instructions on how to make the ticket purchase in your email. The member presale beginning Tuesday, July 30, 2019 at 10:00 a.m. MT online via AXS.com. The public ticket sale starts on Wednesday, July 31, 2019 at 10:00 a.m. MT via AXS.com.

We can discuss at the next meeting how to proceed with the ticket purchase as there will be many logistical challenges with purchasing/reimbursements and ticket purchasing numbers. If you wish to attend with the club please indicate it on this form or if you are an AHA member and would be willing to make a buy please indicate it on the form. Hopefully, we can get the kinks worked out with this and make an amazing field trip for the club.

If any members are receiving the Brew Your Own magazine through Gordon's offer please make sure that you reimburse him the $16 for the annual subscription. Many members still owe him for this, so make good on the deal.

If you have not registered for the website yet head over to OTMP.club to get
registered to join in on the conversation.

Next Meeting:

Where:

Voss Farms

Location: 13870 West 72nd Avenue Arvada 80005

Date:

7/17/2019

Time: 7:00pm

June Meeting Recap:

Attendants:

Chris, Gordon, Bob A., Jeff, Colter, Rick, Cody, Mick, Jim S., Jim N., Sam, Ryan, Bob Z., Thad, Eric, Chuck

Meeting Recap:

Thad has a ton of apricot extract and would be willing to provide it to any members that would be willing to use it. You can reply to this email and I can pass along the word or you can find club members info on the website also if you want to reach out.

Beers:

Bob A. – Bavarian Pils – 5.5% – Pilsner + Vienna Malt, Magnum + Saaz Hops, 2206 yeastFinished at 1.02. A sweet and clean beer. Some mentioned that a larger yeast pitch might clean up the profile of the beer a bit; a solid attempt at lagering.
Jeff – Mexican Vienna Lager – Made with 2 lbs of corn, brewed with Hallertau hops and Fermented with WL Mexican Lager 940 yeast. Great ester profile and a delicious malty backbone made this beer an amazing treat for summer.
Jim S. – Helles "Edel hell" – Bohemian Pils, Vienna, Ayinger yeast, brewed with Hersbrucker, Mittelfruh whole hops, krausened and lagered for 12 weeks. A cleanly fermented beer with nice aromatics from the yeast with the high level of carbonation in this brew. Some color commentary about the subtle smokiness was mentioned, many others didn't perceive any smokiness as I don't think the joint made it to that end of the table, puff puff pass and so on.
Thad – Marzen – Perceived as nearly a MarzenIPA for the high level of bitter hops that came through on this brew. There was conversation about if the hops levels were intentional or if this was the result of a mishap.
Bob Z. – We might forgive Bob for bringing this beer but not until we get a few wisecracks in about what to name it. Bob thought it might be a Dark Lark Lager but this was quickly rebranded as a Irish Lager. The hops came into questions as to their experimental flavors such as butter and toffee. The best-suggested name for the brew was Movie Theater Lager. One of my favorite Bob Z. quotes comes to mind "You know we are supposed to bring our best beers to the meetings!". Apparently, there was a mix up with the beers and this was not what Bob intended to bring. Next time leave the Country Crock at home for the eggs and toast.
Rick – American Agave Wheat – Brewed with sweet orange peel and agave nectar. A beautiful copper and orange colored brew that is seriously summer appropriate. "This is a patio drinking beer" was mentioned. The sweet smell of the orange peel can through so strong even Gordon could smell it.
Ryan – Session Pale – 4.3% – Noted as the "Beer Mimosa" or "Orange Crush" this brew had a bold profile to it being backed with El Dorado, Grapefruit and Orange zest in secondary. An amazing summertime brew that held an intense aroma that could be smelled before it made its way down the table.
Jim S. – Saison "Golden Hen" – Brewed with Belgian Pils, C15 °, Torrified Wheat, Amber Candi Sugar with Wyeast 3726 and bottle conditioned. This beer had amazing subtle malt complexities that played nicely off of the profile laid out by the yeast. A very smooth and mellow Saison, a very summertime brew.
Jim S. – Farmhouse "Haymaker" – Weyermann Pils Cara Hels, Torrified Wheat, with Saaz, Styrian Goldings and Saison II (Dupont) yeast. Highlighting a subtle fruit and clove taste to it with a bit of funk to the profile. It was mentioned that there is a touch of the horse blanket taste to it that accented the "super cool funk" that it had going for it.
Chris – ESB – 4.7%- Brewed with 2-row, C60
°, C80
°, EKG, Fuggles and Admiral hops, brewed on London ESB Ale yeast. Copper in color with a strong and lasting bitter profile. This brew had a "very quaffable" appeal to it.
Mick – Dark Ale – Made with Munich, C45
°, Amber, Roasted Victory Malts and brewed with Chinook, Cascade and Hallertau hops and fermented on WY1028. This beer was smooth and crisp.
Jim N. – Westmalle Tripel Clone – 9.3% – Brewed with Pils MAlt, Cane Sugar, Goldings, Saaz and Tettnanger Hops. Fermented on WLP530. This beer carried with it perceptions of honey and a floral bouquet, a beautiful brew.
Cody – Tripel – 8% – This beer was brewed with both 1214 & 3787 yeast that finished at 1004. Thanks for bringing this great beer back for another sample.
Eric – Pale Ale – This was a split batch beer was a Belgian Pale Ale malt bill brewed on American yeast.
Colter – "Shitty IPA" and that isn't just a clever name. The highlight of this brew is the story behind it. It was brewed in one hour with a 15-minute boil as an experiment. Hopped with Amarillo and Mosaic; this beer was intensely bitter with perceptions of orange peel and slight pine.
Rick – NEIPA – 7.3% – This "Juice Bomb" featured Azacca, TT hops, and Lactose. A big beer with intense flavors that were bold and carried through.
Ryan – Satans Water – 20% – Brewed with 2-row, Munich, C50°, Caramunich, Wheat, Special B, and Saaz hops. Brewed back in January of 2018 this beer was dubbed as "Sam Adams Triple Bach". It featured flavors as bark, coconut, anise, leather, and jerky.
Chris – Cherry Mead – Sweet cherry mead that smelled like a burgundy.
Evan – 2013 Mead – This is the first time a bottle of this was opened where it didn't have intense alcohol burn. It has mellowed out and had distinct flavors that have arisen although it is a honey and water only batch.

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OTMP – June Meeting 6/19 – May Meeting Recap

May 29, 2019May 29, 2019 evan.sherlock

Next Meeting:

What is in the fermenter and being served out of the keg? What do you have planned for your next brew? What old bottles do you have rat holed away from your wife, best friends, and neighbors that you should probably share with the brew club? Make it out to the next meeting for some laughs, good times, info and of course some amazing homebrewed creations. As usual, bring plenty of homebrew to share as there will be some thirsty members.

Berry, we are worried you have locked yourself away in your garage brewery and hoarding all of your amazing pepper infused brews to yourself. We would like to welcome you back to share your loads of bullshit and beers with the club again. Have we not seen you in a while?

Prepare yourself.

We are looking for club members that might be interested in making a club trip to GABF this year. We have many members that have tons of trips under their belt but we also have some club members looking to make their maiden voyage to this annual beer shit show. There will be some logistics to work out such as which session we go to (Saturday day seemed to be a favorite session of many club members) and how we will procure all the necessary tickets to all the people make it out. We can discuss this at the next meeting to gauge interest and get some numbers so we can keep the conversation going. Some of these boys in the club need their cherries popped, let's make an event of it.

Gordon has offered up his deal of getting Brew Your Own magazine for $16 annually. Contact Gordon prior to the next meeting or bring money and information for Gordon to get signed up. This is a deal as the typical subscription costs $30.

A Club Competition is in the books to happen, this time around we will be featuring Belgian Beers. This years club competition will feature beers from Category 26 – Trappist Ales. Brush up on your style guidelines and start looking for some recipes to inspire your brew session. The competition will take place at the July meeting (7/17) in hopes that this gives adequate time for as many members to participate.

Club tasting glasses have been ordered. Tasting glasses will be sold for $4 a glass. Contact Jim S. or Evan prior to the next meeting if you would like one or five.

The club would like to thank the members that support our club home at SomePlace Else Brewery. Our continued support of their beer, brewery, and business keep our club in good standing with the brewery and helps keep a nice large table reserved for our club every month 😉

Where: Some Place Else Brewing

Location: 6425 W 52nd Ave, Arvada, CO 80002

Date:

6/19/2019

Time: 7:00pm

May Meeting Recap:

Attendants:

Meeting Recap:

11 Members of the Beer Jury here to judge the beers fate.

Chris, Bob A., Evan, Gordon, Sam, Cody, Mick, Jim N., Colter, Chuck, Bob Z.

Conversation:

Elevation Brewing in Poncha Springs currently has used barrels they are selling for "furniture". At $50 each this could be a good buy. Call the brewery for more information.

Chris L. has upgraded some equipment and is now into making spirits. He shared information about the process and his experience with his first two batches. Really great information he had to share with the club.

If any of the club members are interested in joining Tavour you can contact Colter for a 10% off coupon. Tavour is a mail order beer service offering some brews from all over the country. You can add beer deals to your cart and then get them shipped once you have a full case to ship.

Beers:

Bob Z. – Helles – This sweet and hoppy beer received rave reviews such as "I like your beer!"-Jim N. There seemed to be some questions about the color and if it hit guidelines, either way, I don't think Bob cared too much about what anyone had to say.
Bob A. – Marzen – This was his first lager beer and also first kegged beer for Bob. A touch under carbonated and we discussed how to maybe get the carbonation up in a short time frame. The beer had a grainy body and grit to it with a smooth malt bill, clean flavor, and a silky finish. Nice job on this brew!
Bob Z. – Belgian Strong Golden – This beer sat in Bob's fridge so long that he had to wipe off the cobwebs. A honey colored brew with high carbonation, a fruit taste on the palate and a touch of spiciness from the yeast. A high alcohol flavor and a boozy finish to it.
Cody – Tripel – 8% – 9lbs Pils Malt and 9 lb Munich and acidulated malts. A little thin in body and a dry finish ending at 1004. Very aromatic yeast flavor using Pearl and Saaz hops. A little spicy and exciting bubbly carbonation. Pale yellow in color and clear, slightly creamy on the finish.
Bob A. – Tripel – 9% – Brewed on WL500 with candy sugar, very pale in color. It has a cider or wine like quality with a tart characteristic.
Chris – Peanut Butter Porter – 5.8% – This beer smelled like a peanut butter cup. This beer was hard to distinguish between a porter and a stout because of the distinguished peanut butter taste. Comments about how some lactose would really round out the profile of this beer.
Mick – Winter Ale – 4.2% – Brewed on WY1187 with pale malt, pearl, crystal, Munich, Vienna, amber and roast malts. This brew smelled like caramel on the nose. A malty and sweet and a nice clean sessionable beer.
Ryan – Barrel Aged Rye Barley Wine – Deemed "Rye of the Tiger" this 2-year-old brew was aged in a Kentucky Barrel. A low level of spiciness from the rye but carried a delicious boozy quality that rounded out this fine brew.
Sam – Raspberry Mead – At 24 years old this mead has really come into its own for something brewed back in 1995. An amazing nose that smells like candy with a palate that tasted like fresh fruit and very smooth.
Gordon – Raspberry Cinamon Mead – 4 years old and has an amazingly smooth taste. A complex blend of fruit and spice. "Tastes like a raspberry cinnamon mead!" Chris (right before he learned what it was).

How in the fuck did we finish tasting by 8:10 pm? This has to be some sort of record.

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OTMP – May Meeting 5/15 – April Meeting Recap

May 6, 2019May 6, 2019 evan.sherlock

Next Meeting:

What has been brewing at your place? Do you have a new spin on your lawnmower brew recipe for this summer? Do you have a giant barrel aged beer that has been sitting and needs a reason to be opened? Do you have the latest and greatest DIY homebrewed equipment? This is why we drink together, share our bullshit and make this club what it is. Come prepared to showcase your efforts and explain your processes with all of us. As always bring enough of the good stuff to share.

Many of the members made it out to Tivoli Brewing on the 24th. You can check out some of the photos from the outing here.

A Club Competition is in the books to happen, this time around we will be featuring Belgian Beers. This years club competition will feature beers from Category 26 – Trappist Ales. Brush up on your style guidelines and start looking for some recipes to inspire your brew session. The competition will take place at the July meeting (7/27) in hopes that this gives adequate time for as many members to participate.

Club tasting glasses have been ordered. Tasting glasses will be sold for $4 a glass. Contact Jim S. or Evan prior to the next meeting if you would like one or five.

Where: Some Place Else Brewing

Location: 6425 W 52nd Ave, Arvada, CO 80002

Date:

5/15/2019

Time: 7:00pm

April Meeting Recap:

Attendants:

Ben, Bob Z., Chuck, Sam, Cody, Rick, Jim S., Gordon, Evan, Bob A., Nate, Mick, Eric, Mike

Meeting Recap:

Beers:

Bob Z.– Irish Red – This beer was made by Jackson but was packaged in the traditional Bob Z. packaging, so it was sort of a wolf in sheep's clothing. This Irish Red was a deep cherry red and had highlights of deep caramel malts. With a lingering hop taste with a smooth finish, this beer was dialed in nicely.
Rick- Wheat – Brewed on WY1010 and ringing in at 6% this beer was brewed with Orange Peel and Agave. This beer really highlighted the orange flavor in a smooth subtle fashion, while the agave came through at the end of the palate with a nectar-like quality to it with a dry finish.
Sam- American Amber – This 4.5% beer was Sam's first attempt at doing an all grain beer. Brewed with Crystal and Cascade this golden amber beer came out damn drinkable.
Jim S.- Nut Brown – This beer is so amazing it needs its own PDF. This beer had a deep rich malty complex profile that can be accredited to the Wort Reduction/Caramelization process that Jim outlines in the document. There is a similarity here to making caramel on the stovetop and how it converts the sugars and it was also noted that this is a process similar to making some of the darker invert sugars that you find in historical types of brewing. This process left us with a really smooth beer that was "damn good" as mentioned by a club member.
Mick- Oatmeal Stout – Brewed on Chinook, EKG, Fuggles and clocked in at 6.4%. This partial mash beer was brewed with vanilla, oak chips it highlighted a smoky aroma, with a sweet nose, and a smooth profile with no alcohol burn.
Evan- Milk Stout Barrel Aged – This 10% beer was brewed nearly two years ago. The barrel aging and the combination of the lactose really sweetened this beer up. With fruit qualities coming through in this beer and a residual bitterness this beer came out very unique.
Gordon- "Nasty" – This was maybe a Barley Wine if Gordon's memory is correct. This beer has sat in the basement for 3 1/2 years and features a sweet and malty profile with a deep taste of raisin and currant.
Eric- Old Ale Barrel Aged – Brewed with Lyles golden syrup and aged on whiskey. A big beer with a massive wall of complexities.
Rick- Belgian Quad – 10% – This highly carbed-up beer had a sweet nose to it. Brewed on a Hybrid Trappist yeast it was light honey colored and finished dry with a very specific European quality to it.
Jim S.- Ice Lager – Frozen once in 2014. Lagered for over 5 years then freeze distilled. Brewed on bavarian yeast in a 10 gallon batch. This sweet, bubbly and straw colored brew came out nice. It was noted that it has fleeting complex bubbles of flavor it sparked as you drank it.
Nate- American IPA – Brewed with Centennial, Cascade, and Amarillo in the hop back and fermented on US05 and came in at 7.2%. This cleanly fermented beer turned out great.
Chuck- The Mango and Habanero IPA Experimental Brew – Brewed with Denny's Best yeast and all Citra hops this pale yellow beer came in at 7.8%. With the mango used at 1lb per gallon and chopped habanero added till it hit the right spiciness all in secondary. Chuck was really looking for feedback on the final product and outcomes from this experiment. As Gordon noted "Wow, yes!" this beer was super flavorful and was enjoyed by many.
Jim S.- After School Special – An East Indian Ale / British IPA was a beautiful copper color with a sweet and malty backbone.

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April Meeting 4/17 – March Meeting Recap

April 14, 2019April 14, 2019 colterw

Next Meeting:

Bigshot homebrewer, you know, bring your A+ game. Be prepared for more conversation and more brewing technique questions. Come talk about how you made this beer and what its guts are made of. Gift some knowledge to the rest of us plebians, as all Homebrewer-Jedi have different skills. As always bring enough of your amazing brew to share, we have not had a dry meeting yet, don’t be the one to let us down.

The Olde Town Mash Paddlers are becoming more and more legit as time goes on, we now have our own website thanks to Colter and his mad web skills. Head over to OTMP.club to check it out. In addition to giving information about our club, we also have a forum section (the best fucking part). Here we can post information about meetups, brew days, equipment for sale, recipe discussion and club announcements.

Take a moment to register for the site. We are closing off this ecosystem to the rest of the internet (aside from announcements) so we will have to confirm members individually. This may take a day or so at most while we are onboarding most of the club. It is more private than our facebook group, we can gather club information here, best of all it is our playground and is off limits to everyone else. Let the club recipes, photos, secrets flow here, this is a very cool new tool for all of us.

A tour of Tivoli Brewing we have a connection through Chris L. The club is arranged to meet at Tivoli Brewing on 4/24/19 @ 7 pm (Do not be late or you might be locked out).

Location: 900 Auraria Parkway, Suite 240

Parking: Parking Garage. No free parking.

This should not be a greek travesty, support Chris and his love for this brewery, as well as humanity as a whole; support. Reply to Chis.L here.

A Club Competition is in the books to happen, this time around we will be featuring Belgian Beers. This years club competition will feature beers from Category 26 – Trappist Ales. Brush up on your style guidelines and start looking for some recipes to inspire your brew session. The competition will take place at the July meeting (7/27) in hopes that this gives adequate time for as many members to participate.

Club tasting glasses have been ordered. Tasting glasses will be sold for $4 a glass. You can PayPal the money to Evan’s email account. Respond to this email if you plan on purchasing cash or via PayPal at the next meeting. I know someone last month got fucked out of a glass because of my bullshit accounting skills. A big thanks to Jim S. for getting this put together.

At the moment Arvada on tap is now poised to not do homebrew competitions, due to a lack of people willing to put this event on. This could change if we had enough people to collect, steward, and judge the competition. Please respond if you have an interest in entering or helping out, without our help this part of this event may go away.

Next meeting!

Where:

Some Place Else Brewing

Location: 6425 W 52nd Ave, Arvada, CO 80002

Date:

4/17/2019

Time: 7:00pm

February Meeting Recap:

Attendants:

Ben, Evan, Chris, Gordon, Ryan, Jay, Jim S., Chuck, Jeff, Robin, Mick, Jim N., Mike, Colter, Bob A., Darth Sidious, Cody, Voss, Carin, Tom, Thad,

Meeting Recap:

One sentence recap:

“Good turn out, some of these guys make great beer and others are learning, good for them.” -Some human drinking club homebrew

Beers:

Mick – London Pale Ale – 5.1% – 2-row, Marris Otter, C60, Munich, Partial Mash. Hops of Hallertau, Chinook, and Saaz. Yeast of WY 1028. A very bubble mouth, high carbonation, and light malt. Overall a clean ferment and clean beer.
Chris – Irish Red – Marris Otter, Munich 10°, Crystal 10°, Corn Honey Malt, Roast Barley; 5.12%. Low carb, sweet, “Like a whopper, so malty.” with a clean finish.
Jim S. – Doppel Bock – The Koopenator – Double Decoction – “Another smash hit by Jim S.”, Wymeriner base malt, Munich 2, Carafa 3, and 26 lb grain bill total. Wy German Bach yeast, Keg krausen, Flavor of fruitcake; mentioned as “technical as fuck” and “the complexity as grandmothers fruitcake”. Another Barry Bonds beer from the Spaulding. The larger question is “What does Jim do when he makes a shitty beer?, lock himself in a closet for a week?”
Jim S. – German Bach – 10-11 hour brew session, the Flavor profile of Deep raisin, currant, and dark cherry, with a sweet end; finish of sweet, “Fucking perfect!, per usual Jim”, “A technical brew, so many flavors and idiosyncracies going on here.”
Jay – Apricot Pale Ale 0 7.6% – Citra and Warrior, The apricot extracts, with a subtle Belgian spiciness, with a bit of astringency and tartness make this brew an interesting note in the books.
Voss – This is the Melvin brew competition beer – Brewed with Ryan and Chris; This beer boasted an intense nose with a yeast coast NEIPA juice squeeze to it. A touch hot to the nose this beer was boasting a complex nose with a backbone or layers or hops on yeast on hops. Clocking in at 17.5 oz. of hops in a 5-gallon batch this beer would punch the nose off Rudolph any day.
Ben – Blonde / Light Ale – 6.3% – This is a troubleshooting beer – Magnifying glasses attached we approach as a club – Light in color – Well perceived taste of diacetyl – Warm ferment problems arise – Low conversions rates. The doctor prescribed that we use a better thermometer, better water volume measurement, as well as a lower fermentation temp to begin with. Ben, go get ’em. The fermentation world is wild but can be contained.
Thad – Marzen – This beer was a dark golden color like late fall honey – 5% – Imperial lager brewed with Centennial, Marris otter, muncih. 2 months ago. A brewer new to lagers, Looking for feedback and information to letting it go longer. PErceiptions: slightly watery, astringency, needs more time.
Nate – Winter Warmer – An Old Ale”ish” type beer – Brewed for the holidays – 10 gal batch 0 in oak spirals. Tasting: Complex notes with fruit and dark cherry with hot alocholich complexities. A after drinner drink with a nice thought of conaic on the tongue when finished.
Bob – “IPA” – Bob makes man beer and will fuck you in the face with his flavor profile – “Simcoe, Chinook, Casade, and Warrior – how big a dick that I stick in your face!”, ,,,” Well, well, Bob #2, you have become a mighty brewer”- club member, “The dark side is noticing a strength growing inside you. For those dark dank hops and those caramel malts are making an impact in how you brew. You will now brew with the dark side” – Darth Vader.
Gordon – “Barrel Ages Double DP-DIPA – If one doesn’t know about the DoubleP-IPA then one needs some to do a bit more homework on this style. This beer clocked in at the most insane bourbon note on a Scottish drunk mail clerk in December than ever recorded. This is one of those many secrets that Gordon has up his sleeves; this guy might not seem like a level 24 jujitsu mater but he is and will kill you before you know it. This beer is now known as “loose lips sink ships beer, and no one is to know”. – So don’t let that cat out the bag.
Jeff – Oud Bruin – Barrel Aged on Brett – A more American sour brown. 40 lbs of base malt, with apricot puree from Dry Dock, 1 year in fermentation then fruit was added, a year in the bottle. This beer was wild and complex. It had a clean apricot nice with a backbone of fruit.
Ryan – Barleywine 0 Quad – RIS – and Barleywine – No one makes this beer; you know why you would have to brew like 12 sessions od high gravity beer and then find time to mix them. Ryan must be an Egyptian god because he has time to do this.
Ryan – 2018 – 14.5% – 15.?% – RIS – Nosy smell of booze, alcohol, whisty, nuts, and deez nuts. Deeend as a “Nutella Stout”, but many proclaimed “It is good”
Ryan – Chocolate Port – From a kit- Congress agrees this shit is about a brewer that is bi-curious about port wine. Well the club will accept you if you keep bringing this around the town. “We will not judge you at all, no matter where you squat or where you drink.” The true American story is that a Bald Eagle brought these flavorings to Ryans house to make into this delicious wine, as reported on Fox news.
Jim S. – This guy brought another beer – “An Okay bitter” – As most of Jim S.’s beers go we all put this down and thought about why we spend the night drinking swill. Well, we must go onto our ordinary lives sometime. Sounds like there were notes of “Copper and bright”, that must be a nice feeling for you, like super warm and fuzzy like a fireplace in a beer barn. Wow, you are one wit this beer.