💣MAY 2018 NEWSLETTER🍺

WELCOME TO MAY BOMBERS!

Hello all, i'm back, did you miss me? It's that time again when i wait till the last moment to get this newsletter done, but you're worth it, so lets get in to it. Last months meeting about barrel aging was fantastic! I for one learned a lot. We also had some really good beer after the presentation, thanks to everyone who shared. Keep it coming! I'll be talking about barrels later, so pay attention. We have another great topic for this months meeting as well, YEAST! That's right the most important ingredient in making alcohol. Without it we'd just have sweet hoppy water. Doesn't sound bad does it, but beer sounds so much better! See you there.
Join us on Saturday May 19th as we pour some of our homebrew to the masses at the Brandywine Valley Craft Brewers Festival in Media. Great way to get feed back on your beer. And if you donate and serve beer you get free admission! Check out the info below for sign ups. And if you're attending make sure you stop by and say hi. Hope to see you there.
Well, i told you i had some more barrel talk ahead and here it is. I'm very excited to announce the first Bomb barrel brew for Christmas party. That's right we're filling our barrel for you. We are brewing up Bruce's Quad and filling our whiskey barrel with it. Then you guessed it, we will serve this tasty beverage at our yearly Christmas party. Can't wait!!!
Make sure to follow us on Facebook and our website for the latest updates. Like our brewery bus tour coming soon. And our summer Bbq. More details to come in the near future.
Next month is another Bombing Run competition. Hope you have those Saisons ready!!!
There are a few contests coming up like Buzz Off and the Philly Homebrew Cup. Make sure you get your beers entered and make us proud.
It seems like the weather has changed for the better, it's a great time to get out and brew. Don't forget to support your local homebrew shop.
Cheers! Dan 🍻

May 17th. 7pm Upstairs at Sterling Pig

Join us for the 18th annual Brandywine Valley Craft Brewers’ Festival at Iron Hill Media on Saturday, May 19th from 1-5pm. Enjoy food, games, music, and craft beer from over 20 local breweries. And if you donate 5 gallons of beer and help us serve it you get free admission. Sign up here.

The festival continues to grow into the premier showcase of handcrafted products from the region's craft breweries. Proceeds will benefit the Media Youth Center (MYC), which offers a wide array of recreational and educational programs for youth in addition to partnership opportunities with the community. MYC provides a safe environment for youth to expand their minds, grow their bodies and have fun.

Tickets on sale NOW

Participating Breweries (& Growing):

Band Of Media Brewers
2SP Brewing Company
3rd Wave Brewing Company
Aston Abbey Brewing Company
Bog Turtle Brewery
Brewery Techne
Conshohocken Brewing Company
Dogfish Head Brewery
Double Nickel Brewing Company
Flying Fish Brewing Company
Iron Hill Brewery
Lancaster Brewing Company
Levante Brewing
Locust Lane Craft Brewery
Love City Brewing Company
Manayunk Brewery
Neshaminy Creek Brewing Company
Pinocchio’s Beer Garden To Go
Saint Benjamin Brewing Company
Ship Bottom Brewery
Stable 12 Brewing Company
Sterling Pig Brewery
Stoudts Brewing Company
Twin Lakes Brewing Company
Tuned Up Brewing Company
Wissahickon Brewing Company
Yards Brewing Company

A valid ID is necessary for all general admission.
Designated drivers and King of the Hill members will receive a free food voucher.

BOMB BARREL BREW W/T BRUCE

Ok bombers we are looking for brewers! We have finally decided what to do with last years 15 gallon barrel we received from the Keystone barrel competition. We are going to fill it with fellow Bomb member Bruce's Quad. If you've never tried this beer, you're missing out, it's FANTASTIC! And Bruce has been kind enough to share his recipe with us and brew up a batch for the barrel. We will be serving 5 Gallons of this at our Christmas party. Sounds great, right? Well we need 4 to 5 brewers (paid members only) to help Bruce fill the barrel. The club will provide the recipe for all grain or extract and purchase all ingredients. You will brew and ferment at home then meet up with the other brewers, and whoever else wants to help, to taste and decide which beers go in the barrel. After the beer has time to age in the barrel and is ready we will keg 5 gallons for the party and split up the rest among the brewers. Once brewers are selected we will set up timeframe for when the beer will need to be finished. We want to fill the barrel no later than July. If we have a big response for this we will randomly choose who will get to brew. Deadline to sign up is Friday, May 18th. Please SIGN UP HERE! Can't wait to try this! CHEERS!

Congratulations to Mike Kinsley, our inaugural BOMBing Run Champion! He will be looking to defend his championship in 2018 and it's up to you to brew your best beers to take the trophy home in 2018. To that end, we have made a few adjustments to the BOMBing Run rules for this year and also have finalized the details on the beer styles for each round.

All information for the BOMBing Run will now be on our website. To keep up to date on standings, timing of beers and styles, bookmark the BOMBing Run page. https://www.mediabrewers.com/bombingrun.html

Round 1 - IPA (BJCP 21a)- March 15th Club Meeting
Round 2 - Saison (BJCP 25b, 30a with 25b as the base beer) - June 21st Club Meeting
Round 3 - Oktoberfest (BJCP 6a) - Sept 20th Club Meeting
Round 4 - Porter (BJCP 20a, 30a with 20a as the base beer) - TBD December Holiday Party

Round 1 IPA Results

Dan Copper 11points
Jesse Fast 10points
Michael Kinsley 9points
Chris Noll 8points
Tim Downey 7points
Mike Harville 6points
Ed & Laureen Nelling 5points
Mike Pantalone 4points
Jeff Martin 3points
Sean Mellody 2points
Dave Harding 1point

CONGRATULATIONS to all! See you in June for those Saisons...

Beer is made with fungus! Saccharomyces cerevisiae is a species of yeast. It is believed to have been originally isolated from the skin of grapes. Yeast is added to sweet wort to start the fermentation process. Billions of yeast cells absorb sugar molecules and convert them into CO2 and alcohol. Yeast also produces a variety of flavor compounds, which have a significant impact on the flavor profile of a beer.

THANKS TO OUR SUPPORTERS

May 2018 Newsletter

May Club Night-Yeast with Dr. Matt Farber