A complete set of both the Articles of Association and By-Laws (yes, including the elusive page 9) have been added to the About page with a list of the 2015 Board Members.
Long-time member of the Club, Michiel Ultee, passed along the news that he did really well in a couple of homebrew comps.
I’ve had a bit of luck in a couple of area competitions recently. “Mike’s Irish Red Ale” won 2nd place in the Philadelphia “Malt Madness” competition in September, and 3rd place in the Morristown “Motown Mash” competition just last weekend. I tried to post this on the PALE ALES yahoo site, but I don’t think it worked. Is there some other way to do this now? In each case I proudly stated my club affiliation as the PALE ALES. 🙂
As a new brewery, I think its always good indicator that you’ve got it right when the local homebrew club comes out and fills their trunks with your beer. Keep an eye out for Spellbound beers on tap. You won’t be sorry! They seem to be doing a little bit of everything style-wise and doing it well every time. Thanks to Michael Renegar, Jimmy and Bair for the pics!
We are always really excited when local homebrewers go big time. Spellbound Brewing has done just that. They’ve got a massive space, a fantastic tasting room and — get this– their very own canning line! Check the Calendar Page for details. Here’s Joe proving that he CAN clean out the mash tun with his eyes closed.
Our annual style meeting is always a great time. We had plenty of great food and some really good beers (and some not so good). Steve Rowley led us through a wide range of beers under the heading of bock, including maibocks, dopplebocks, weizenbocks and eisbocks. You can find some pretty dicey beers brewed in these styles — and some members could resist bringing them! However, the vast majority of the beers we sampled were great examples of their respective style. Thanks, Paul for hosting us once again. If you have an idea for the 2015 style meeting, add it to the comments of this post.
For the first time in club history, PALE ALES was represented at the National Homebrew Convention Club Night. Four members loaded up a van with a bunch of kegs and drove to Grand Rapids (and met a 5th member there). Clearly, a good time was had by all. The club owes a huge thanks to everyone that spent their time, energy and money pulling this off — Ryan Hansen, James Manley, Thackman, Dave Rollins and Tim Kowalski.
Congratulations to Tim Kowalski (1st); Mark Russo (2nd); Russell Acevedo (3rd); and Ryan Hansen (4th). A big thanks goes out to all our sponsors: Princeton Homebrew, The Firkin Tavern, White Labs, Kane Brewing, Hop Union, Hub City and the Harvest Moon. Thanks for all the great pics, Dawn.
Dennis Flynn, the Regional Sales Rep for Stone Brewing Company, was kind enough to spend Valentine’s Day Eve with us at Trenton Social. Dennis led about 30 PALE ALES members through a tasting of a variety of Stone’s brews. Of course, it was only fitting for a meeting of the PALE ALES homebrew club to start things off with Stone’s flagship beer — the Pale Ale. From there, the arrogance came in heaps. We had the Arrogant Bastard, the Double Bastard and finally the 11.11.11 Vertical Epic.
Stone’s ability to push the progression of brewing has helped it set new standards along the way for US craft brewers. Few would argue with the idea that it was Stone that single-handedly created the “west coast style.” And I’m not talking about putting out a rap album based primarily on Parliament Funkadelic samples. I’m talking about a balanced, hop forward style that really didn’t exist back in the early 90s when Arrogant Bastard hit the shelves for the first time. As Joe Bair, owner of Princeton Homebrew tells it, “When I first opened my store, a 5-gallon batch of hoppy beer had no more than 3 ounces of hops. That all changed when the Arrogant Bastard clone recipes started circulating. Now, its not unusual to see a half-pound of hops in a single batch of beer.”
Its great to see that despite Stone’s incredible growth, that they manage find and keep well-versed and passionate people like Dennis working for them. His presentation struck a great balance for the few PALE ALErs that were new to Stone as well as all the Stoners (long-time Stone fans) in the room. Having been a part of a dozen or more of similar tasting meetings like this, Dennis is definitely among the best of his peers. We greatly appreciate him taking the time to come all the way down from Brooklyn! You can follow Dennis on Twitter @stonetristate and on Facebook.
It’s not often that the beer we sample at our homebrew club meetings doesn’t get completely drank. Of course, there is the occasional brewery that is anxious for us to taste samples of their latest attempt to dethrone Blue Moon. But, this is a little bit different. The purpose of this meeting was to intentionally taste bad beers to isolate different flavors and aromas that are associated with brewing defects. Its one thing to know that something smells or tastes “off.” But its another thing entirely to be able to isolate it, learn from it, and prevent it from happening again.
A huge debt of gratitude goes out to Dr. Steve Rowley for putting together a fantastic set of powerpoint slides and tinkering with a case of cheap Mexican beer. He added chemical compounds to each beer to emulate about 8 different brewing defects. We covered Dicetyl, Isoamyl Acetate, Phenyols, Iron, Chlorophenol, and Dimenthyl Sulfide. The crowd favorite was the good old fashioned Skunked Beer! And this is one you can try at home without a chemistry set! Find yourself a brown bottle, a green one and a clear one. Pour the exact same beer in all three and put them in the sun for a few minutes. Now, starting with a control beer that never was put in the sun, taste each of them. The results will surprise you.
A big thanks to Triumph for putting us up in their Sky Box for the evening and keeping pint glasses full so that we had some FINE beer to drink between mouthfuls of unpleasantries. And of course, thanks for the pics, Dawn!