June 2018 Newsletter

I'M BACK!!!  
 Are you ready for some Saisons? I know i am. This months meeting is the Bombing Run. FINALLY! Drop offs will be Wednesday June 20th all day at The Sterling Pig. Becky will be there after she's done work until about 8 o'clock if you have any questions. So get those pallets ready for some deliciuosness. And if you can, join us Tuesday, June 19 from 6 to 8 pm at The Craft Beer Store in Springfield. 35 Baltimore Pike (next to Red Lobster) for a Saison happy hour. Great way to get used to the style if you've never had. Should be fun. Oh, and we get $2 off flights! SCORE!!!
 We had a really good time at the Brandywine Valley Craft Brewers Festival. Thanks to everyone that helped out. Hope to do it again next year.
 Bruces" Quad to fill the barrel is underway , and that is pretty exciting. Can't wait till Christmas Party to try it. Thanks to those of you that are brewing and thanks to Bruce for sharing your recipe.
 We have our annual bus trip coming up in July. Still working with breweries to see who will accommodate us. Stay tuned for that info.
 The 2019 Keystone Homebrew Club Barrel Brew Championship is next month and we are looking for brewers. Please see below for more info and consider joining us to brew. It's also a great way to learn how to do an all grain batch of beer. Last year we had 12 clubs competing so that's a lot of brewing! So come and hang. 
 Next months meeting(July) will be a little more laid back as summer is in full swing. We are having a Christmas in July/DIY theme. what that is , is a bottle swap, 4 pack, 6 pack, large format bottles, bring your best and see if you can pull off a trade, or just share what you have. We will also be doing a Q&A on all things homebrew. If you have questions this is the meeting for you. We will also try to discuss different brewing techniques, equipement, you name it. Basically we're just winging it... See you there.
 I know i have more to tell you but I'll be honest, It's getting late, I'm on my 7th beer and I've got work in the morning. I'm sorry, you deserve more. I'll make up for it next month, promise. 
 Oh! congratulations to everyone who entered The Buzz Off homebrew competition. We had a really strong showing. Keep up the good work.
 Remember to follow us on Facebook for all the up to date info on events and happenings. If you are brewing and want company, post up, if you have questions, ask away, if you just want to share something, share away. We are one big happy family.
 As always remember to support your local homebrew shop. Check out this months Bomb of the Month special, It's a doozy!!! 


June Club Night

June 21 at 7pm Upstairs at Sterling Pig

Join us again as we find the best saison. You know the deal, come drink a ton of saisons and vote for your favorite.That's it. And if you can, join us Tuesday, June 19 from 6 to 8 pm at The Craft Beer Store in Springfield. 35 Baltimore Pike (next to Red Lobster) for a Saison happy hour. Great way to get used to the style if you've never had. Should be fun. If you can't make then check out the BJCP guidelines below for a refresher.
 25B. Saison Overall Impression: Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character. Aroma: Quite aromatic, with fruity, spicy, and hoppy characteristics evident. The esters can be fairly high (moderate to high), and are often reminiscent of citrus fruits such as oranges or lemons. The hops are low to moderate and are often spicy, floral, earthy, or fruity. Stronger versions can have a soft, spicy alcohol note (low intensity). Spicy notes are typically peppery rather than clove-like, and can be up to moderately strong (typically yeast-derived). Subtle, complementary herb or spice additions are allowable, but should not dominate. The malt character is typically slightly grainy in character and low in intensity. Darker and stronger versions will have more noticeable malt, with darker versions taking characteristics associated with grains of that color (toasty, biscuity, caramelly, chocolate, etc.). In versions where sourness is present instead BJCP Beer Style Guidelines – 2015 Edition 51 of bitterness, some of the sour character can be detected (low to moderate). Appearance: Pale versions are often a distinctive pale orange but may be pale golden to amber in color (gold to amber-gold is most common). Darker versions may run from copper to dark brown. Long-lasting, dense, rocky white to ivory head resulting in characteristic Belgian lace on the glass as it fades. Clarity is poor to good, though haze is not unexpected in this type of unfiltered beer. Effervescent. Flavor: Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be strong flavors at the same time). Attenuation is extremely high, which gives a characteristic dry finish essential to the style; a Saison should never finish sweet. The fruity character is frequently citrusy (orange or lemon), and the spices are typically peppery. Allow for a range of balance in the fruity-spicy characteristics; this is often driven by the yeast selection. Hop flavor is low to moderate, and generally spicy or earthy in character. The balance is towards the fruity, spicy, hoppy character, with any bitterness or sourness not overwhelming these flavors. Darker versions will have more malt character, with a range of flavors derived from darker malts (toasty, bready, biscuity, chocolate, etc.) that support the fruity-spicy character of the beer (roasted flavors are not typical). Stronger versions will have more malt flavor in general, as well as a light alcohol impression. Herbs and spices are completely optional, but if present should be used in moderation and not detract from the yeast character. The finish is very dry and the aftertaste is typically bitter and spicy. The hop bitterness can be restrained, although it can seem accentuated due to the high attenuation levels. Mouthfeel: Light to medium body. Alcohol sensation varies with strength, from none in table version to light in standard versions, to moderate in super versions. However, any warming character should be fairly low. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. In versions with sourness, a low to moderate tart character can add a refreshing bite, but not be puckering (optional). Comments: Variations exist in strength and color, but they all have similar characteristics and balance, in particularly the refreshing, highly-attenuated, dry character with high carbonation. There is no correlation between strength and color. The balance can change somewhat with strength and color variations, but the family resemblance to the original artisanal ale should be evident. Pale versions are likely to be more bitter and have more hop character, while darker versions tend to have more malt character and sweetness, yielding a more balanced presentations. Stronger versions often will have more malt flavor, richness, and body simply due to their higher gravity. Although they tend to be very wellattenuated, they may not be perceived to be as dry as standardstrength saisons due to their strength. The Saison yeast character is a must, although maltier and richer versions will tend to mask this character more. Often called Farmhouse ales in the US, but this term is not common in Europe where they are simply part of a larger grouping of artisanal ales. History: A provision ale originally brewed in Wallonia, the French-speaking part of Belgium, for consumption during the active farming season. Originally a lower-alcohol product so as to not debilitate field workers, but tavern-strength products also existed. Higher-strength and different-colored products appeared after WWII. The best known modern saison, Saison Dupont, was first produced in the 1920s. Originally a rustic, artisanal ale made with local farm-produced ingredients, it is now brewed mostly in larger breweries yet retains the image of its humble origins. Characteristic Ingredients: Not typically spiced, with the yeast, hops and grain providing the character; but spices are allowed if they provide a complementary character. Continental base malts are typical, but the grist frequently contains other grains such as wheat, oats, rye, or spelt. Adjuncts such as sugar and honey can also serve to add complexity and dry out the beer. Darker versions will typically use richer, darker malts, but not typically roasted types. Saazer-type, Styrian or East Kent Golding hops are commonly used. A wide range of herbs or spices can add complexity and uniqueness, but should always meld well with the yeast and hop character. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the American Wild Ale category. Style Comparison: At standard strengths and pale color (the most common variety), like a more highly-attenuated, hoppy, and bitter Belgian blond ale with a stronger yeast character. At super strength and pale color, similar to a Belgian tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character. Entry Instructions: The entrant must specify the strength (table, standard, super) and the color (pale, dark). Vital Statistics: OG: 1.048 – 1.065 (standard) IBUs: 20 – 35 FG: 1.002 – 1.008 (standard) SRM: 5 – 14 (pale) ABV: 3.5 – 5.0% (table) 15 – 22 (dark) 5.0 – 7.0% (standard) 7.0 – 9.5% (super) Commercial Examples: Ellezelloise Saison, Fantôme Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin, Boulevard Tank 7 Farmhouse Ale Tags: standard-strength, pale-color, top-fermented, westerneurope, traditional-style, bitter
 30A. Spice, Herb, or Vegetable Beer See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer. Overall Impression: A harmonious marriage of SHV and beer, but still recognizable as a beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product. Aroma: The character of the particular spices, herbs and/or vegetables (SHV) should be noticeable in the aroma; however, note that some SHV (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., some vegetables) – allow for a range of SHV character and intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. Hop aroma may be absent or balanced with SHV, depending on the style. The SHV(s) should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation. Appearance: Appearance should be appropriate to the declared base beer and declared special ingredients. For lighter-colored beers with spices, herbs or vegetables that exhibit distinctive colors, the colors may be noticeable in the beer and possibly the head. May have some haze or be clear. Head formation may be adversely affected by some ingredients, such as chocolate. Flavor: As with aroma, the distinctive flavor character associated with the particular SHV(s) should be noticeable, and may range in intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. The balance of SHV with the underlying beer is vital, and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable. Comments: Overall balance is the key to presenting a wellmade spice, herb or vegetable (SHV) beer. The SHV(s) should complement the original style and not overwhelm it. The key attributes of the declared base style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. The individual character of each SHV may not always be individually identifiable when used in combination. Entry Instructions: The entrant must specify a base style, but the declared style does not have to be a Classic Style. The entrant must specify the type of spices, herbs, or vegetables used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). Vital Statistics: OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer. Commercial Examples: Alesmith Speedway Stout, Bell’s Java Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Chipotle Ale, Traquair Jacobite Ale, Young’s Double Chocolate Stout, Tags: specialty-beer, spice
Can't wait! See you there. And as always CHEERS! 🍻



What a great time! Hope we get to do it again next year. Thanks to everyone who donated beer and poured at the event.



 Ok bombers we are looking for brewers! On Saturday July 21st. Keystone Homebrew is once again playing host to the 2018 edition of the Club Barrel Brew. As with previous years, each participating homebrew club will be given the free use of a freshly dumped barrel.  Are you willing and able to come to Keystone Homebrew and help us brew? Then Sign up here
.2018 Bombing Run

 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.

Sign up to participate in the 2018 BOMBing Run

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

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


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




Beer is made with flowers! Hops, the chief ingredient that makes beer bitter, is in fact the female flower of the humulus lupulus plant. 


Bomb Of The Month!

Support Your Local Homebrew

  • Sat 6/9- Philly Homebrew Cup
  • Sat 6/16- BUZZ OFF 24 Homebrew competition
  • Tue 6/19- Saison Happy Hour at The Craft Beer Store 6-8pm
  • Thu 6/21- June Club Night-BOMBing Run Competition/Saisons
  • Thu 6/26 -Board of Directors Meeting
  • Thu 6/28-Sat 6/30- AHA Homebrew Con
  • Thu 7/19- July Club Night, Christmas in July
  • Sat 7/21- Keystone Homebrew Supply- Club Barrel Brew Day
  • Tue 7/24- Board of Directors Meeting
  • Thu 7/26- Dan's Birthday!!!!!
  • Sat 7/28- Summer Bus Tour

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Band of Media Brewers
12 Manchester Ave.
Media, Pa. 19063


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