logo 2 Customer Club Newsletter September 2010 Download as a PDF

 

 

Inside This Issue

Yeast book by Chris White and Jamil Zainasheff

Interview with Matt Thrall from Avery

White Labs Platinum Contest!

Beer 4 Boobs Marches On!

Hop and Brew School 2010!

Recipe Clone BJ's Millennium Ale

Turn your friend into a Monster Brewer- Homebrewer's Story!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 Questions? Comments !

Send all inquiries to info@whitelabs.com with subject line ‘Customer Club Newsletter’

 

Yeast Book Available for Pre-Sale!

Chris White, owner and founder of White Labs Inc, in conjunction with Jamil Zainasheff, otherwise referred to as a 'Homebrew Rockstar', have co-written a book on yeast and fermentation. Hailed as the first non-textbook on yeast and fermentation, this book gives practical and hands-on insight into the role of yeast in the making of your beer. Let's be honest, yeast is still the enigma of brewing. I mean, what are they really doing in there? For the answer to this question and how you can actually exert control over the process, order your book today. Chris White will be at the upcoming Great American Beer Festival in Denver signing copies this September!

 

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Inside the Mind of a Master BrewerMatt Thrall from Avery Brewing

1. My favorite thing about being a brewer is…

All the millions of dollars I make working low hours of easy labor.

2.Favorite Beer Right Now:

The one in my hand!  I tend to gravitate towards hoppier styles and I have always maintained that our Hog Heaven Barleywine is my desert island beer.

3. Best Beer City in America- according to you…

Wow, that is a tough one!  Sure I am biased, but I would have to say Denver.  There are just so many incredible breweries, brew pubs, and beer bars within a short distance!  And let’s also not forget about the Great American Beer Fest.  (Though San Diego is a very close second.)

4. On My List to Brew

I don’t believe there is enough space to write them all down, but I am always looking forward to the next saison and I have lately become intrigued with brewing a gruit.

5. I wouldn’t have become a brewer if…

I had always loved craft beer, but it was an ice climbing partner of mine that passed along his homebrewing kit that really started it all.  After two or three batches of brewing with extract I was hooked and made the switch to all grain.  After three years of homebrewing I decided I would try to make a career out of it.  I haven’t looked back since.

6. Advice for Aspiring Homebrewers?

I know it has been said over and over, but sanitation and yeast health are the two biggest concerns.  The best recipe in the world is nothing without a healthy fermentation and all the brewers I know refer to themselves as glorified janitors.  You can never be too clean.

7.I watched a video about ASL night at Avery Brewing- Can you give us a summary of that and tell us when the next one is coming up?

About a year and a half ago I approached a couple of deaf guys that are regulars in our tasting room.  We had been communicating about beer by writing back and forth, but I was ready to learn ASL.  I had a little knowledge of sign language from my previous job as an elementary school teacher such as the alphabet and some survival words, but we started meeting every Tuesday for a few hours and after I felt like I had learned enough to communicate well, we decided to invite the public into our beer and ASL session the first Tuesday of the month.  There are usually about thirty people that show up.  The next official ASL night will be September 7th, but you can always find a group of us on any given Tuesday.

8. Anything special going on GABF week?

Our brewery is a mad house during GABF week.  With our proximity to Denver we experience several hundred visitors a day.  Monday kicks off the festivities and we have some incredible beers being tapped all week long.  We expand our hours and put a lot of effort into blowing the socks off anyone that graces us with their presence. 

9. Other things you’d like to express:

The best thing I ever did for my homebrewing was sought the guidance of professional brewers.  All the pros I know enjoy talking beer with homebrewers and giving advice ranging from recipe formulation to yeast management.  If you have a local brewpub or production facility and you don’t know the brewer already, it will probably be well worth the effort of introducing yourself.

 

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BJ's Millennium Ale Clone

Courtesy of BYO magazine

5 gallon (19 L), extract with grains
 OG: 1.090 FG: 1.02 IBU: 24-26 ABV: 9.1
Ingredients

  • 7.75 lbs. (3.5 kg) Muntons light dry malt extract
  • 2 lbs. (0.9 kg) honey (orange blossom)
  • 1 lb. (0.45 kg) light Belgian candi sugar
  • 8 AAU Hallertau Hersbrucker hops (bittering) (2 oz./56 g of 4% alpha acid)
  • 1 oz. (28 g) bitter orange peel (Curacao)
  • 1 oz. (28 g) ginger root
  • 0.5 oz. (14 g) coriander seed (crushed)
  • 1 tsp. Irish moss
  • White Labs WLP545 (Belgian Strong) yeast
  • O.75 cup of corn sugar (for priming)
  • 1 capsule Servomyces


Step by step:
Bring 3 gal. (11.4 L) of water to a boil. Remove from heat. Add extract, honey and candi sugar and return to boil. Add hops and Irish moss and boil 60 min. Add spices for the last 10 min. of the boil. Add Servomyces for the last 5 minutes of the boil. Add wort to 2 gal. (7.6 L) of cool water in a fermenter and top off with cool water to 5.5 gal. (20.9 L). Cool the wort to 80 °F (26.7 °C), heavily aerate and pitch yeast. Allow the beer to cool to 68-70 °F (20-21 °C), and hold at this temperature until the yeast has completely fermented. Bottle and age for a month.

 All-grain option: Replace the light powder with 11.75 lbs. (5.3 kg) Belgian pale malt. Mash grain at 154 °F (67.8 °C) for 60 min. Collect enough wort to boil for 90 min. and have a 5.5 gal. (20.9 L) yield, accounting for the 2 lbs. (0.9 kg) of honey in liquid form. Lower the amount of the boiling hops to 1.75 oz. (49 g) to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as the extract.
 

 

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Hop and Brew School Success!

Yakima Washington, home of Hopunion LLC, a craft hop supplier, was pretty much turned upside-down last week as over a hundred brewers and beer enthusiasts flocked to the town for a 2-day seminar on hops. Brewer's learned the art of farming, harvesting and pelletizing hops and were privy to such riveting information as what new hop strains were in the works. A fourth generation hop farmer, Jason Perrault, was on hand to explain how strains are cross-bred and selected for over a long 11-year haul and then released to the market based on whether their characteristics fit the bill for both the harvesting and manufacturing process as well as the palate and the demand coming from brewers. The trip wouldn't be complete without Craft Beer icon, Ralph Olson, on-hand to detail his exploits in the hop world over the past 32 years. Though Ralph has retired, he can't stay away from Hop and Brew School and entertained brewers and homebrewers alike with his beer drinking stories. Representing the world of yeast in the hop dominated atmosphere, Ashley Paulsworth presented a talk on how yeast selection and fermentation variables can influence the hop profile in beers. Click here to view the presentation slides!

 

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Beer 4 Boobs Upcoming Events!

Beer 4 Boobs? That's right- drink beer and save boobies. It's that easy. Lisa White founded the Beer 4 Boobs team in 2007 and this will be their 3rd time walking in the Susan G Komen Race for the Cure, a fundraising event where participants cover a  60 mile hike in just 3 days as they raise money and awareness for Breast Cancer. 

We know you don't need a reason to drink beer, but maybe you need an excuse for your spouse, or your boss, or that diet you're trying hard to stick to (we won't tell). Here it is! Drinking beer at the Beer 4 Boobs upcoming events will help to raise money for charity!

Check out the team's website and go to their events page to see if you can make it to any of the events. You can also donate by clicking on the donation link under- How You Can Help. We thank you for your support! 

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White Labs Platinum Contest!

Try a Platinum! Specialty strains available two months out of the year to homebrewers!

White Labs challenges you to brew with one of our platinum strains this month and every month!  These strains are made available to homebrewers for 2 months out of the year.

Share your homebrewing story with us on Facebook and you’ll be automatically entered to win a free vial of yeast! All you have to do is click on the link above or go to www.facebook.com search ‘I Brew Whitelabs’ and go to the discussion section to tell us about your homebrew. We want to know how the beer tastes and how you made it! Each month we’ll select a winner who will receive a free vial of yeast!

The upcoming platinum strains are listed below and this month’s clone recipe suggests a great brew to make with WLP545 a Belgian Strong Yeast.

Good luck and may your brew be tasty!

 

September/October Platinum Strains

WLP039 Nottingham

WLP545 Belgian Strong

WLP885 Zurich Lager

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 Homebrewer’s Story

“I parlayed the money that my mom was pitching in for alcohol for my wedding reception into the basics of an all-grain brewing system. I brewed about 60 gallons of six different beer styles for our wedding reception.” Matt Hardesty, Alamosa, CO 

 

“My friend John wanted to come over to watch me brew.  John wanted to watch rather than just read the book and try on his own.  I don’t feel that I showed him that much, but John is now a real gung-ho brewer.  Brewing many times the amount that I brew and winning many medals too!  He helped with the club website and emails, and attended more meetings than I ever did.  I tease him by saying “I created a monster brewer that day!” Cheryl Murphy, Chico, CA 

 

Share the hobby! Bring your friends over to brew! Have a story to share? Send it to info@whitelabs.com!

 

 

YEAST book

Yeast book on sale now!

 

 

 

 

 

 

 

 

 

 

 

"The best recipe in the world is nothing without a healthy fermentation and all the brewers I know refer to themselves as glorified janitors." Matt Thrall from Avery Brewing

 

 

 

 

 

 

 

 

 

 

 

 

Hop & Brew School Day 1 & 2 2nd  Class 8-26-27-10 191

Classic photo- hop in hand!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hop & Brew School 2010 (232)

 Hop and Craft Beer Icon, Ralph Olson, with his family

 

 

 

 

 

 

 

White_Labs15yrssmaller

It's our 15 Year Anniversary! Thanks for supporting us!

 

 

 

 

 

 

 

 

 

Hop & Brew School 2010 Day One 8-24 020

Brewer's and Homebrewer's alike are focused on the seminars at Hop and Brew School

 

 

 

 

 

 

 

 

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Walk it out! One member from the Beer 4 Boobs team keeps a positive attitude over the 60 mile hike!

 

 

 

 

Hop & Brew School 2010 (74)

Ashley Paulsworth of White Labs lounges in a pile of hops

 

 

 

 

 

 

 

 

 

 

 

   “I created a monster brewer that day!” 

 

 

     

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