STEWARD'S REPORT

by Roger St. Denis

July's meeting theme was Picnic Style and members were not disappointed.

1) We started the tasting off with Paul Marshall's Belgian Wit. Paul realized he didn't have the required lactic acid so substituted with citric acid. It made for a pleasant, light bodied and lightly flavored beer perfect for summer thirst quenching.

2) Bruce Brazil favored us with his German (Bavarian) Wheat beer which was fermented with a yeast culture he obtained from the BREWER'S RESOURCE 4 years ago! The light sourness was very pleasant making for a very drinkable beer. Excellent!

3) I brought an American Pilsner patterned after the recipes in the Summer 1997 ZYMURGY. The 5 pounds of flaked corn, in 10 gallons, really came through. The Saaz hops did balance the, uncharacteristic, big malty taste. My next attempt will use less flaked corn and will be drier and lighter in body to get closer to the style.

4) Bruce, our master of creativity in brewing, added a pound of honey and some cardamom seed to the other 5 gallons (#2). He fermented with a Belgian ale yeast to make his PICNIC BELGIAN WHEAT beer. This well-done beer had a hint of spice and honey adding complexity to the what would otherwise be a subtle beer.

5) Ken Koupal brought his American Brown Ale, he brewed at the Group Brew in May at the BREWMASTER. It was supposed to be a red ale but he mashing Friday night and brewing Saturday allowed the mash to darken a bit too much overnight. The chocolate malt really came through in the flavor profile. It made for an interesting brown ale.

6) Paul brought his OLD PECULIAR look alike. It tasted a little off so Paul explained some of the challenges in making this beer. It seems the picnic cooler's plastic tubing came off during the mash. In an effort to stop the hot water, which was spraying all over the kitchen, he grabbed a raw potato, the closest thing at hand. This plugged up the leaking mashtun.

There were some keg problems, which could have also been part of the problem. The beer has changed quite a bit, over the past few weeks that I've had the opportunity of trying it.

Maybe it will age into something awesome?

7) We ended with my porter. A big bodied, sweet, chocolatey porter.

Thanks to all the contributors. Hope to see everyone at the picnic in August. Remember to bring your meads.