Club Update: Escambia Bay Home Brewers

Pensacola Area

If you have not RSVP’ed Jim Martin for the Christmas Party please do it quickly. We are trying to get an idea as to who will be in attendance so we can get the names on all the $1000 checks that will be given away at the door. Opps, after checking with Santa the $1000 check will have to stay on your wish list (none of you have been that good this year), but it will be a great party and we don’t want you to miss it. If you haven’t already, let us know you’re coming as soon as possible(bring Beer).

It may have been cold but we home-brewers “Brewed” yesterday and ended up with 30 gallons of beer and 10 gallons of cider. We also bottled 5 gallons of Blake’s ShWheat beer with the club’s beer gun. Actually we had a pretty good turnout considering the cold weather. Blake made Pale Ale, Buddy and Kellie made Honey beer, Ryan made a “Big” Brown beer and Laura & I made Hard Cider. We got pointers & support from Mark, Ralph, Sean, Gary, Jill, Tim & Diane, Jim and a couple neighborhood friends.
Mark brought us a few beers that are not available locally and Jill brought several great homebrews that were enjoyed (Even the one wth the peppery spice) by all. We finished just as the sun was setting.

Saturday the 12th – Christmas Party at Ozone at 4:00pm (Bring Beer)
Friday the 18th – Hot Glass Cold Brew at The Belmont Art Center 5:00pm (We need more beer!)

Pat Johnson

Ballantine Burton Ale

It was in Newark that the legend of Ballantine Burton Ale was born. Famous for the reputably excellent Ballantine IPA, the brewers at Newark made a special beer for private distribution. This beer was brewed to a very high gravity and designed for long periods of maturation in oak tanks. A limited bottling every Fall would be released to employees and friends of the brewers as gifts for the holiday. The special label (examples of which are periodically available on ebay) lists the date the beer was brewed, bottled, and the person for whom the gift was intended.

According to Fred Eckhardt in an interview I conducted several years ago, the Burton Ale was a very strong beer of unknown gravity, with over 60 IBU’s of bitterness and a lengthy period in the wood. Eckhardt suggests that this beer has its roots prior to prohibition. This is a sensible assumption. As Ballantine dated its origins in Newark to 1840, it is not hard to imagine the brewery tapping into the old New England tradition of strong stock ale. The Burton Ale can be viewed as a fostering of this tradition, perhaps one of the last remaining examples.


(This article includes an actual tasting and further comments.)

Ye Olde Scribe’s Bad Beer Report

“When taste buds rebel and stomachs upchuck you know your palette is stuck on YUCK.”

Written by Ye Olde Scribe

Grab the little critter and squeezzzzzzzzzeeeeeeeeeee the essence into your glass. Make sure you get both barrels. Ah, SKUNK BEER! If that’s your desire grab your heine and lick it dry! Isn’t there a bit irony when a nickname is so apt? Scribe used to be a big fan of the darker version. Maybe Scribe just has more taste these days? Hey, it twere the 70s. Anything related to disco is tainted by mere location.

Corn… DMS. Weak body. A slightly sour sense. Weak urine color. What’s to complain about?


Beer Ads: Butt Beer

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   If you think about this one, what exactly would make you want to buy or drink this beer? What does it say good about the beer? What might this beer taste like? “Pssst! Seems this might be a case of attempting to use sex to sell beer that probably backfired in a somewhat smelly way.” (The “psst,” like the ad, was a too little odiferous, perhaps?)

Beer and Turkey Recipe


1 pkg. (2 1/2 lb.) frozen turkey drumsticks, defrosted
1 c. barbeque sauce
1/2 c. beer
1/4 tsp. salt
1/8 tsp. pepper
Spiced peaches


Arrange turkey in baking dish. Mix barbeque sauce, beer, salt and pepper. Pour over drumsticks. Cover tightly and microwave on high 10 minutes.Turn drumsticks over. Cover tightly and microwave on medium for 25 minutes. Turn drumsticks again and cover. Microwave until meat feels very soft when pressed, 25-40 minutes.

Recipe from

Image courtesy
Image courtesy