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

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Next Meeting:
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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:
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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. 
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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

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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:

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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. 
In case you missed it:
  
 
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