Central Florida Home Brewers invite you to: November 12-14, 2009
Also… AHA/BJCP/MCAB SANCTIONED COMPETITION
The 19th Sunshine Challenge is the premier home brewing competition and home brewers’ convention in the eastern United States. For more details, visit the CFHBwebsite and make arrangements to attend.
Florida Craft Beer Festival
(Friday, Nov. 13th 7:00-11:00 PM)
Enjoy THE BEST BEER BREWED in Florida…meet the Florida Brewers Guild members and brewers. Also, meet Bob Hansen of Briess this year’s Guest of Honor. Food will be served from 7:30 – 9:00pm only and is included in theticket price.
Saturday Seminar Saturday, Nov. 14th, 8:45-11:00 AM
Enjoy a Continental Breakfast and variety of Beerswhile listening to Bob Hansen of Briess. $8.50
Pub Crawl Saturday, Nov. 14th 2:00-6:00 PM
This has been a favorite of out of town participants, a chance to visit some of Orlando’s pubs. This is one pub crawl you don’t want to miss!
Saturday Night Awards Dinner Saturday, Nov. 14th7:00-11:00 PM
This fantastic evening features a plate dinner, including beer sponsored by Florida Micro Beverage Distributor.
No tickets sold at the door. If you prefer to pay by check instead of PayPal, or if you have any questions contact us at email: email@example.com
The following is from another beer site; an amusing tale that examines a rather exotic (for most tasters) style: Gueze. Hard to get in many parts of the country. Wiki entry blurb and link follows.
“I was drinking with a girl sometime earlier this summer who appreciated my appreciation of beer. She was a beer appreciator appreciator. But she didn’t really drink the stuff herself. More of a cocktails and wine kinda gal, she found beer bland. Fizzy, foamy, bloating, watery, and flavorless. ‘Not what I drink,’ I told her.”
“I started with a bottle of the brilliant Boulevard Smokestack Saison-Brett.”
“‘Tastes like beer,’ she said.”
“But it has funky Brettanomyces in it! Without question you have never had something with Brett it in before.”
“Gueuze (or Geuze) is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2–3-year-old) lambics into a new beer, which is then bottled for a second fermentation. Because the young lambic is not fully fermented, it contains fermentable sugars, which allow the second fermentation to occur. Lambic that undergoes a second fermentation in the presence of sour cherries before bottling results in kriek, a beer closely related to Geuze.”
“Since Gueuze is made by blending lambics, it tastes different from traditional ale and pilsner style beers. Because aged hops are used to produce these lambics, the beer has little to none of the traditional hop bitterness that can be found in most other styles of beer.”
How do they get this much grain into one bottle? This ale, weighing in at 9%, is thick, chewy: a champagne-sized Grolsch-style bottle filled with liquid luxury. Normally I would type that it’s extract-y, but the complex malt mix of pale, many darker malts and a lot of dextrinous malts are so velvet upon the palette it is irresistible for those of us who desire a 2 by 4 malt weight upon the tongue.
The hops, though present, get a bit lost in all this malt, but the beverage doesn’t suffer. And it’s not malt-bitter in the way that such multi-grain concoctions can be. Debittered dark malts?
The advertising on the bottle, and some reviews, push the hops a bit too much, in my opinion. Not that they’re absent by any means, just not quite the “explosive finish” as some claim; especially for those of us who are also fans of over 100 IBU Imperial IPAs. Just enough to balance off the darker, sweeter, malt notes. So what exactly do would I call this style? Even the brewery claims it’s a Russian Imperial, but I don’t get any sense of roasted, unmalted, barley. The usual, at least slight, astringent notes are absent and, to be honest, it’s just too complex even for Imperial Stout. I think they went so far with this in the “smooth” category they went beyond Imperial Stout. Perhaps a bit more of a spin off of Baltic Porter, sans lager yeast?
Ralph was admitted to the West Florida hospital on Friday. His Hemoglobin was extremely low. He has been given several units of blood and is feeling much better. He thinks he will be released sometime Monday. He is in room 403 at West Florida hospital. Ralph is historically one of the most important members of our club and as had some impact on every member and a direct impact on most. Let’s all pray for his speedy recover. Yes I said the “P” word (pray). Hopefully the ACLU won’t be having me arrested in the next couple days!
Beerfest – First off want to thank everyone that helped make the beer fest one of the best we’ve ever had (I already thanked God for the weather). It will be some time before we know how many folks attended and all the details but it was good. Everyone I spoke to said it was great and had NO complaints. The Beach event also went well and even the Sunday morning breakfast went off without a hitch.