Minutes from Apr. 18, 2024

Thursday, April 18, 2024

Meeting called to order (JB)
Updates to the Club (SK)
- MVBC is organized as a not-for-profit corporation in Ohio (business certificate)
- Motion to adopt bylaws
Beer skunking experiment
- Series of triangle tests
- Clear/brown glass test
  - Right: 4
  - Wrong: 5
  - Clear seemed "softer"
  - Brown seemed to have more defined hop flavor
  - Brown was smoother, sweeter
- Green/brown glass test
  - Right: 4
  - Wrong: 5
  - No marked difference
- Green/clear glass test
  - Right: 4
  - Wrong: 6
  - No marked difference
- Results can be found here
CB brought Vegemite and Marmite!
Bylaws are approved and accepted
JB's grisette
- High carbonation observed
- Really light, very small
- Yeasted with French Saison and Belgian Saison yeast
- Wheat helped give some body
- Doesn't taste "watered down" at all
AW's mixed fermentation ale (commercial)
- Well received
- In the Gose universe, but distinctly not a Gose
- More sour
BM's cider (homebrewed)
- Wild yeast on the apples
- Some sugar for carbonation (backsweetened)
- 1.050 -> 1.004
- Consensus seems to be that the cider will hold very well over time in a keg
- Bottled yesterday
CB's hefeweizen (homebrewed)
- Dry to finish
- Would not start fermenting
- Tried adding more starter and yeast
- Took 6 days for fermentation to start
- Maybe some yeast unhappiness detected in the final beer in the form of a very small amount of sour note
- Banana and clove
- Wheat dry yeast
- Partial extract brew
- Distilled water, wheat DME, flaked oats, Hollertau hops (not very strong by design)
CB's Rhinegeist Side Quest Hazy IPA
TG's George Washington Ale (homebrewed)
- Very molasses forward, strong aroma
- Lot of sweetness, very little hop to balance
- Hopped with Hallertau
- Aged well, better than last month
TS's and MP's historical
- German ale brewed with rye
- Style was created before Reinheitsgebot (which prevented rye from being used in beers)
- Mostly rye
- Peppery notes
- Aging well
- Very distinct taste
CB's Land Grant OH Sure IPA
- "Terry hates shipping waste"
- A discussion on historical IPAs ensued
  - West Coast style is dryer, crisper, piney, bitter
  - New England style is fruitier, sweeter
  - Both are juicy
- For NEIPAs, look for juicy notes, consider adding fruit to the flavoring schedule, too
- WCIPAs, look for mostly 2-row, 6-row
- Add hops very late (at flameout), otherwise volatile compounds go away with the higher heat
- Critical point seems to be 170-180 degrees Fahrenheit
- Dry-hopping is very popular, too
CB's DIPA (homebrew)
- Dark malt, but fruity or fruit-forward
- Bitterness, probably some caramel 60 or 90, maybe some 2-row
- Strong flavor
CB's Braggot
- Banana, lots of banana
- Half DME, half honey, Nottingham yeast
- Dominant beer in the 14th century in Europe
- No hops, only wormwood and mugwort
Ideas for Q4 quarterly style
- Sours? Takes some time...
- ~~Fruit?~~
- Rice?
- Spiced, holiday beer?
- Kveik yeasted beer?
- Stout?
- Stout was chosen by vote
Finding recipes
- Make your own
- Try to replicate a commercial example by taste
- Copy someone else's recipe or adapt
Possible activities
- Show and tell w/ equipment
For next month...
- Bring your commercial example style of an IPA