This past weekend I took a trip to Ludington, Mi with my family and made a stop at Jamesport brewing in downtown Ludington. I had never heard anything about them I had just heard the name once or twice. When we first drove by it didn't look very big and other then the name painted on the front window I wouldn't have guessed this to be a brewpub.
To my surprise it was quite a bit bigger then the first impression. It was a sunday afternoon and it was fairly busy in the dining room. We chose to sit at the bar of course because I was there to try the beer. They had a great selection for a smaller brew pub. I started off with the silver medal ESB, it was excellant and now would like to try the gold medal winner if that was only a silver. I ordered a Kolsch for the wife and even though shes an american light beer drinker she enjoyed it. I thought it was a decent kolsch had a nice crisp finish.
I also tried their Northern Alt since I have 5 gallons in the secondary at home. I enjoyed it enough to fill my growler for back at the campground. It was very smooth and slightly malty, just right for the occasion.
The bartender Tammy was very friendly and knowledgable and also a homebrewer. She has been helping her boyfriend and his brother brew for two years and recently started brewing on her own. She had even assisted the master brewer at the pub. I had only one complaint and if you decide to visit Jamesport take this into consideration. Tammy asked if she could put one of the pubs stickers on my growler and I agreed. When I got the bill I was charged $3 for that sticker and could have gotten a new growler for the same price! Other than that it was a very pleasant although too short of an afternoon.
On August 22nd there is a beer event at the Ludington City Park called "Suds On The Shore" and also a homebrew competition in conjunction. When I have more info I will include it in our club newsletter.
Wednesday, June 17, 2009
Friday, June 12, 2009
The Beer Judge Certification Program
Well….I did it again. This past Saturday I completed the BJCP test for the second time. My only hope is that the results will be much better this go-around. The CRHBC’s two newest members (Pat and Rachel Hyde) were there, too.
The purpose of the BJCP is to promote beer literacy and the appreciation of real beer, and to recognize beer judging and evaluation skills. I don’t know about you, but that sounds like a noble pursuit that can only help people like us (homebrewers and craft beer drinkers).
The test consists of a number of true and false questions, technical brewing essay questions, recipe formulation questions, and four or five compare and contrast style questions like:
For each of the three sub-styles style-1, style-2, and style-3, provide a statement describing the sub-styles as well as the differences and similarities between them by addressing each of the following topics:
· Describe the aroma, appearance, flavor, and mouthfeel of each sub-style as in the BJCP Style Guidelines.
· Identify at least one aspect of the ingredients (malts, hops, water chemistry) or background information (history, fermentation techniques and conditions, or serving methods) that distinguishes each sub-style.
· For each of the sub-styles, name at least one classic commercial example as listed in the BJCP Style Guidelines.
· Describe the similarities and differences between the three sub-styles.
After two hours the test proctor starts to bring out beers to be judged. Some of them are awesome; some have been doctored with a particular flaw. Your scores and comments are compared with a group of ranked BJCP judges that judge the beer at the same time.
While many (including myself) will call the test grueling, it’s well worth it. All in all the test took me nearly eleven pages of writing and three hours, but it’s done; and I feel as though I am on the way toward helping people to improve their brews (if only I could help myself!).
The simple fact is that the hobby needs more judges and homebrewers. The hobby needs better judges and better homebrews. The two groups need one another in order to get better. I understand that many brewers take issue with the BJCP guidelines, and I respect that. I can appreciate the brewer that doesn’t necessarily like to brew a particular style. However, if you’re not aiming for a mark, how do you know if you’ve hit it? How do you know that you’ve got your process sorted out? Others just don’t like judges or the judging process. I get it, and I’m O.K. with that. It is, unfortunately, a pretty subjective process. I mean, you can’t calibrate the human pallet, can you? I’ve also received some pretty crappy score sheets back with little explanation of scores (if I could even read it), or any assistance offered to help me make the beer better.
My goal is to become a good judge. I want be able to help my fellow homebrewer and, in the grand scheme of things, the hobby. I guess that my main reason for this rambling is that I would like to encourage each of you to step up and take the test. Considering the fact that this may be the last year for the Michigan State Fair homebrew competition, the Cass River Homebrew Club will organize Michigan’s largest competition. We’re going to need more judges.
If you’re interested in taking the test, let me know. You can find everything you’ll need at http://www.bjcp.org/examcenter.php. I’ve also developed a pretty helpful study guide that I would be happy to share. If enough of you are interested in taking the test, I’m willing to look into offering it in our area some time. Who knows, maybe we can arrange study groups or offer some style education during club meetings.
O.K. I think I’m done now. Let me know what you think.
Lee
The purpose of the BJCP is to promote beer literacy and the appreciation of real beer, and to recognize beer judging and evaluation skills. I don’t know about you, but that sounds like a noble pursuit that can only help people like us (homebrewers and craft beer drinkers).
The test consists of a number of true and false questions, technical brewing essay questions, recipe formulation questions, and four or five compare and contrast style questions like:
For each of the three sub-styles style-1, style-2, and style-3, provide a statement describing the sub-styles as well as the differences and similarities between them by addressing each of the following topics:
· Describe the aroma, appearance, flavor, and mouthfeel of each sub-style as in the BJCP Style Guidelines.
· Identify at least one aspect of the ingredients (malts, hops, water chemistry) or background information (history, fermentation techniques and conditions, or serving methods) that distinguishes each sub-style.
· For each of the sub-styles, name at least one classic commercial example as listed in the BJCP Style Guidelines.
· Describe the similarities and differences between the three sub-styles.
After two hours the test proctor starts to bring out beers to be judged. Some of them are awesome; some have been doctored with a particular flaw. Your scores and comments are compared with a group of ranked BJCP judges that judge the beer at the same time.
While many (including myself) will call the test grueling, it’s well worth it. All in all the test took me nearly eleven pages of writing and three hours, but it’s done; and I feel as though I am on the way toward helping people to improve their brews (if only I could help myself!).
The simple fact is that the hobby needs more judges and homebrewers. The hobby needs better judges and better homebrews. The two groups need one another in order to get better. I understand that many brewers take issue with the BJCP guidelines, and I respect that. I can appreciate the brewer that doesn’t necessarily like to brew a particular style. However, if you’re not aiming for a mark, how do you know if you’ve hit it? How do you know that you’ve got your process sorted out? Others just don’t like judges or the judging process. I get it, and I’m O.K. with that. It is, unfortunately, a pretty subjective process. I mean, you can’t calibrate the human pallet, can you? I’ve also received some pretty crappy score sheets back with little explanation of scores (if I could even read it), or any assistance offered to help me make the beer better.
My goal is to become a good judge. I want be able to help my fellow homebrewer and, in the grand scheme of things, the hobby. I guess that my main reason for this rambling is that I would like to encourage each of you to step up and take the test. Considering the fact that this may be the last year for the Michigan State Fair homebrew competition, the Cass River Homebrew Club will organize Michigan’s largest competition. We’re going to need more judges.
If you’re interested in taking the test, let me know. You can find everything you’ll need at http://www.bjcp.org/examcenter.php. I’ve also developed a pretty helpful study guide that I would be happy to share. If enough of you are interested in taking the test, I’m willing to look into offering it in our area some time. Who knows, maybe we can arrange study groups or offer some style education during club meetings.
O.K. I think I’m done now. Let me know what you think.
Lee
Monday, May 18, 2009
2009 World Expo of Beer
Friday, May 14 was the first day of the 2009 World Expo of Beer. I was not there as I was busy doing battle with a whopper of a spring cold. If anyone else who was there would like to relate their experiences that night please do.
Saturday the whopper of a cold was abating but not quite gone yet. But having missed Big Brew Day two weeks earlier there was no way I was going to miss another major event. So I stuffed my pockets full of cough drops and Kleenex and managed not to sneeze in Raps boil kettle too many times. I'm sure it will turn out to be an award winning Amber Ale and he'll never know for sure where that unique flavor came from.
While I was there I managed to take pictures and make a video of nothing in particular other than people tasting an enormous variety of beer and having an absolutely wonderful time. I got home Saturday afternoon and hopped myself up on Dayquil to edit something resembling a report from the World Expo of Beer. Here it is. I hope you find it somewhat enjoyable.
Saturday the whopper of a cold was abating but not quite gone yet. But having missed Big Brew Day two weeks earlier there was no way I was going to miss another major event. So I stuffed my pockets full of cough drops and Kleenex and managed not to sneeze in Raps boil kettle too many times. I'm sure it will turn out to be an award winning Amber Ale and he'll never know for sure where that unique flavor came from.
While I was there I managed to take pictures and make a video of nothing in particular other than people tasting an enormous variety of beer and having an absolutely wonderful time. I got home Saturday afternoon and hopped myself up on Dayquil to edit something resembling a report from the World Expo of Beer. Here it is. I hope you find it somewhat enjoyable.
Sunday, May 3, 2009
Big Brew Day
This is what I had planned for Saturday, May 2, 2009. Until I had to work!
Anyone take video? Pictures? Have anything to say in our blog??
Kevin
Friday, March 27, 2009
Whitsun Update
The Whitsun release was an awesome time. Whitsun ran like water, and the first 24 people got a free Arcadia pint glass…one more for the collection! We got to sample the traditional Whitsun from draft as well as a firkin of Whitsun which had been crammed full of summit hops. They were both quite nice, but I preferred the firkin. There’s just something about real ale that I absolutely love. The extra dry hop added a wonderful apricot/peach flavor and aroma followed (surprisingly) by an incredible bitterness and dry finish. It's a great beer!
I also had the opportunity to meet some of the guys from the Shiawasse County Area Brewing Society (SCABS). Good group of guys. Some plan to enter a few beers in our comp. They would also like to talk about arranging some sort of combined club meeting.
Should have been there….
I also had the opportunity to meet some of the guys from the Shiawasse County Area Brewing Society (SCABS). Good group of guys. Some plan to enter a few beers in our comp. They would also like to talk about arranging some sort of combined club meeting.
Should have been there….
Tuesday, March 24, 2009
Kegerator
I've had a chest freezer sitting around the basement for years doing nothing. Nothing that is except waiting to be turned into a kegerator!
The freezer itself was a $50.00 garage sale find. The hardware to convert it cost a bit over $500.00 (purchased online from Northern Brewer). But that does not include the kegs, CO2 tank/regulator if you don't already have them. All in all I have about $800 - $900 invested. Don't tell my wife.
One option when building a kegerator from a chest freezer is using a top mounted draft tower or coffin box but this entails cutting through the lid of the chest freezer. I chose the wooden collar method. It's fairly simple with less room for error and it does not permanently alter the chest freezer in any way.
The steps are really fairly straight forward; remove the lid... cut/drill and attach the collar... plumb the gas and liquid lines and install a temperature control unit.
This look at the insides gives a good indication of how the gas lines are run. One line comes from the CO2 tank to the input of a manifold or distributor. Then gas goes from the distributors (with a shut off valve on each) to the kegs where they are attached to 1/4" (grey) quick disconnects.
You will also notice a bead of silicone caulk around the inside edge. This is in addition to a bead of caulk that was applied to the underside of the collar. I'm going to believe those who told me this is enough to securely attach the collar to the freezer. If you have doubts you may wish to do as others have done and that is to attach one-by fascia board on the outside of the collar. This fascia should be a couple of inches wider than your collar so it will hang down over the body of the freezer thus providing a little more security.
Next is a look inside from the other end. The liquid lines are not connected in this shot but the attach to the backside of the shanks with a tail piece (1/4" barb), a rubber washer and shank nut. The keg end end uses a 1/4" (black) quick disconnect. You can also see the Johnson Controls temperature control unit. It simply mounts on the side (or wherever you wish) with two screws and the probe goes through a 1/4" hold drilled through the collar.
Here is the finished kegerator
and another shot. With no beer in kegs I had to toast the kegerator with a Bells Amber Ale.
The whole build can be viewed on my YouTube channel or at the Cass River Homebrewers page on Facebook (where by the way I just got a favorable thumbs up from James Spenser of Basic Brewing!).
The freezer itself was a $50.00 garage sale find. The hardware to convert it cost a bit over $500.00 (purchased online from Northern Brewer). But that does not include the kegs, CO2 tank/regulator if you don't already have them. All in all I have about $800 - $900 invested. Don't tell my wife.
One option when building a kegerator from a chest freezer is using a top mounted draft tower or coffin box but this entails cutting through the lid of the chest freezer. I chose the wooden collar method. It's fairly simple with less room for error and it does not permanently alter the chest freezer in any way.
The steps are really fairly straight forward; remove the lid... cut/drill and attach the collar... plumb the gas and liquid lines and install a temperature control unit.
This look at the insides gives a good indication of how the gas lines are run. One line comes from the CO2 tank to the input of a manifold or distributor. Then gas goes from the distributors (with a shut off valve on each) to the kegs where they are attached to 1/4" (grey) quick disconnects.
You will also notice a bead of silicone caulk around the inside edge. This is in addition to a bead of caulk that was applied to the underside of the collar. I'm going to believe those who told me this is enough to securely attach the collar to the freezer. If you have doubts you may wish to do as others have done and that is to attach one-by fascia board on the outside of the collar. This fascia should be a couple of inches wider than your collar so it will hang down over the body of the freezer thus providing a little more security.
Next is a look inside from the other end. The liquid lines are not connected in this shot but the attach to the backside of the shanks with a tail piece (1/4" barb), a rubber washer and shank nut. The keg end end uses a 1/4" (black) quick disconnect. You can also see the Johnson Controls temperature control unit. It simply mounts on the side (or wherever you wish) with two screws and the probe goes through a 1/4" hold drilled through the collar.
Here is the finished kegerator
and another shot. With no beer in kegs I had to toast the kegerator with a Bells Amber Ale.
The whole build can be viewed on my YouTube channel or at the Cass River Homebrewers page on Facebook (where by the way I just got a favorable thumbs up from James Spenser of Basic Brewing!).
Whitsun Release at the French Laundry
A special Whitsun release will take place this Thursday, March 26 at 4:00 p.m. at the French Laundry in Fenton.
Whitsun is Arcadia's summer seasonal ale and the French Laundry will be the first restaurant in the state to release this nice summertime quaffer. They'll also have a firkin of this tasty brew to tap it at 5:00.
For those of you that haven’t had it, Whitsun is a modern interpretation of a mid-19th century English spring and summer festival ale. It has a translucent orange color capped with a rich, creamy head, full-bodied, and a lightly toasted caramel flavor. The addition of Michigan honey contributes a uniquely smooth drinkability to this unfiltered wheat ale.
Head Brewer, Josh Davies, will be there to hoist a pint with you and answer any questions you may have.
I'll be there between five and six. I'm intrigued by the firkin!
Come welcome spring with me!
Whitsun is Arcadia's summer seasonal ale and the French Laundry will be the first restaurant in the state to release this nice summertime quaffer. They'll also have a firkin of this tasty brew to tap it at 5:00.
For those of you that haven’t had it, Whitsun is a modern interpretation of a mid-19th century English spring and summer festival ale. It has a translucent orange color capped with a rich, creamy head, full-bodied, and a lightly toasted caramel flavor. The addition of Michigan honey contributes a uniquely smooth drinkability to this unfiltered wheat ale.
Head Brewer, Josh Davies, will be there to hoist a pint with you and answer any questions you may have.
I'll be there between five and six. I'm intrigued by the firkin!
Come welcome spring with me!
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