Lancaster Craft Beerfest 2015


Year three of the Lancaster Craft Beerfest is only a few weeks away! Tickets are still available and the cow will again make an appearance. Last year, we had a wide range of delicious brews. This year’s line-up is shaping up to be as good.

There is still some room if anyone wants to have their beer served or participate in any capacity. If you have a beer, but can’t attend, we’ll make arrangements to get it there and pour on your behalf. If you don’t have a beer, but would like to volunteer, we can possibly make arrangements for that as well. Previous years, wristbands/entry was provided by the organizers for those who worked the booth.

Please just contact or add directly to this form so we can plan accordingly.

See you there!

Hogs and Hops Dinner Details

Lancaster Brewers is honored to be teaming up with a great group of hosts for what promises to be a delicious event.

The event will be Sunday, June 28th.

Passenger Coffer Roaster will be hosting the event in their open and inviting space.

Rooster Street Provision’s Tony Page will be breaking down the pork portion and talking through the process through the hors d’oeuvres course.

Greenfield’s chef Rafe Hottenstein will be be creating the menu for a family style dinner.

Our club will be pouring beers to experiment and pair with the porktastic fare.

Tickets and other details here.

2015 Club Experiment/Competition Schedule and Results

Need ideas for the rest of the year? The calendar is up to date and the full schedule for the rest of 2015 is below.

All events coincide with the monthly meeting dates. Events will be the first portion of the meeting with normal proceedings afterwards. Details and any location information will be provided in the month prior (min).

May: Rye Competition
1st: Mike Domin (beer will be brewed at Wacker Brewing)
2nd: Jon Briggs
3rd: Scott Riley

June: Open (Rooster Street Pairing Dinner)
July: Kolsch Competition
1st: Mike Domin
2nd: Jeremiah Eastep
3rd: Jamie Dunkelberger

August: Coconut Experiment/Comp
1st: Mike Domin
2nd (tie): David Narkiewicz
2nd (tie): Scott Riley

September: Fantasy Brew Draft Selection
October: Pumpkin Competition
November: Fantasy Brew Draft Experiment
December: Sour Fest
January 2016: IPA Competition

Any feedback or questions, let us know.

Happy Brewing!

SMASH Hop Line-Up Details

Huell Melon

The April club meeting showcases eight hop varietals that aren’t typical to standard brews of any style. The club purchased the hops and members stepped-up to brew a single malt and single hop recipe. The intent is something light enough to let the hops shine through if anyone wants to get to know their flavor and aroma contributions/profiles for future brewing adventures.

The recipe (5gal):
10 lbs Pale Malt
0.75 oz hop 60 min
0.75 oz hop 20 min
1.5 oz hop 10 min
1.0 oz hop whirlpool/steep
Yeast: Whitelabs #001 California
OG: 1.50

The hop roster:
Ella (used to be called Stella)
Origin: Australia
Pedigree: Descendent of a Spalt derived male and half sister to Galaxy
Use: Aroma
Profile: Spicy, hoppy and floral with hints of anise. Reminiscent of, yet distinctly different from, noble European varieties – one of the most versatile hops available
AA range: 14-16%

Origin: Australia
Pedigree: Open pollination of a tetraploid Czech Saaz
Use: Bitter and Aroma
Profile: Balanced citrus, melon and light apricot tones. Dry hopping displays distinct stone fruit (apricot) and melon characteristics
AA range: 5.6-6.4%

Origin: New Zealand
Pedigree: Open pollination of Hallertau Mittelfrüh
Use: Aroma
Profile: Classic Hallertau character with some citrus and floral notes. A blend of old-world and new-world tastes for application in a variety of beer styles. Late additions bring characteristics of orange marmalade, while early additions yield soft, yet solid bittering qualities
AA range: 5.0-6.0%

Origin: USA
Pedigree: diploid aroma-type hop, originated from a cross between Hopsteiner breeding female 98005 and a Hopsteiner male derived from Nugget and USDA 19058m
Use: Bitter and Aroma
Profile: Dual Purpose hop with a pleasantly complex fruity, citrusy aroma, hints of pear, apple, sweet lemon lime brilliance, as well as notes of earthy tea, hints of unique tropical fruit aroma.
AA range: 12.0-14.0%

Huell Melon
Origin: Germany
Pedigree: Daughter of Cascade
Use: Aroma
Profile: Distinct fruit characteristics including honeydew melon and strawberry flavors. An excellent consideration for varieties not necessarily associated with typical hop flavors
AA range: 6.9-7.5%

Origin: USA, Oregon
Pedigree: Columbia variant from Willamette. Indie Hops in Oregon wanted to revive Columbia hops, which were bred from Willamette. The hops were tested and confirmed that they were not Columbia, but a new breed now named after the road next to their bines.
Use: Aroma
Profile: Sugary lemon, fruit punch, clean, crisp. Great for blending/accentuating other hop characteristics.
AA range: 6.0-7.0%

Origin: New Zealand
Pedigree: Released from the New Zealand Hop breeding program
Use: Bitter and Aroma
Profile: Fresh orchard fruits, specifically apricot with some resinous pine needle characteristics are noted. Lovely and pungent whiffs of ripe fruit (particularly peach) backed with bright notes of grapefruit juice, and a suggestion of tropical flowers and balsam, which can be brought closer to the front with dry hopping.
AA range: 10.0-11.0%

Origin: USA
Pedigree: Dwarf variety bred by the American Dwarf Hop Association
Use: Bitter and Aroma
Profile: Banana, pear, orange, spicy
Random fact: Jarryło is the god of fertility, heralding spring. The presented was as a barefoot young man (or more rarely a girl), in a white robe, a white horse, with a wreath on his head. attributes of deity are based or sheaf of grain in one hand and in the other a human head. Somehow that is of use :)
AA range: 15.0-17.0%

Sources: Hop Union, Hopsteiner, Nikobrew, BSG, Brew Dudes

Wacker Brewing Collaboration Recap


Last Saturday (1/17) the club was on hand at Wacker Brewing to create the first collaboration brew. The system is a pilot/scratch set-up within the existing brewery that will be used for plenty of one-off beers produced by Wacker in the future.

The beer, a Dopplebock on Wilbur cacao nibs will be available at the brewery. Both Wacker and LCBC will provide more details on timing and availability. A good time was had by all and we look forward to enjoying the results! Huge thank you to Michael, head brewer at Wacker for hosting and showing us the ropes.

wacker mill

Finishing up creating the grist.

Collecting mash water by committee.

Collecting mash water by committee.

Dough in courtesy of Mr. Briggs.

Dough in courtesy of Mr. Briggs.

Mr. Domin presiding over the boil.

Mr. Domin presiding over the boil.

El jefe hitting clean-up.

El jefe hitting clean-up.

Head brewer Michael checking OG

Head brewer Michael checking OG

German Lager X being pitched.

German Lager X being pitched.

Mill to fermenter with the greatest of ease ;)

Mill to fermenter with the greatest of ease ;)

Wacker Brewing Company Launch Party

Wacker Brewing Launch Event

The 2014 Pumpkin Cup

2014 Pumpkin Ale Competition

2014 Pumpkin Ale Competition

Ladies & Gentlemen, it’s competition time!

Show us your pumpkin prowess at this club-only competition. The fun goes down at POUR on Prince Street in downtown Lancaster on October 29th beginning at 7PM. You must be a club member to enter, attend or vote in this competition. If you are not currently a member, you can join at the event.

Any style pumpkin brew is welcome. Winners will be chosen by secret ballot. All members in good standing are eligible to vote. Think you’ve got what it takes to snatch up this year’s Pumpkin Cup? Show up to the event with at least 64 ounces of your homemade pumpkin brew to find out.

Any questions, hit us up on our contact form. This is a people’s choice style competition. Prizes and bragging rights go to the winners.

This event takes the place of our regular October meeting.

Additional information forthcoming in this month’s newsletter.


Club Experiment #4: Crystal Malt

crystal malts

The latest club experiment will be to brew the same recipe changing only the crystal malt aspect of the grain bill.

Originally this was slated for the August meeting but we have to push it back to the September meeting (24th). If anyone has already brewed for this, we’re very sorry and hang on to it if possible it will be put to good use we’re sure. The opportunity to have the August meeting at the Brewery at Hershey was one we felt the club would really enjoy being able to experience. Details on the August meeting are in the upcoming newsletter. September is going to be a busy month for the club in general (more on that soon).

The recipes for different methods of brewing are below. When replacing the crystal, please use the same amount exactly for comparison in tasting.
crystal malts
The unclaimed malts at the time of this posting are:
American: 10L, 20L, 120L
British: CaraMalt 10L
All are available at Lancaster Homebrew.

Email to claim any of the above and thank you in advance for participating.

BIAB Recipe

Fly Sparge

Batch Sparge

Extract Recipe

Saison Competition Recap

Nicely done club members! There were nine entries showcasing the style. All attendees were served blind samples by number only. Everyone was to taste, take notes and ultimately choose their favorite by blind ballot.

Winners and recipes below. Third place went to Mr. Ben Wohlberg (and if Mr. Ben’s reading this, please email your recipe to lancasterbrewers and we’ll gladly update this list).

riley hop farm

Future source of club centennial hops

1st place: Scott Riley (Twitter: @brewhex Untappd: DjBenway) $50 gift card to Lancaster Homebrew
Batch Size: 5 gallon
Type: All Grain
12.0 lbs 2-row pale
10 oz wheat malt

Mash in: 154 degrees for 75 min
Mash out/sparge: 165 for 15 min

Hop Schedule:
60 min: 1oz Styrian (pellet)
15 min: 1oz Sterling (pellet)

OG: 1.064

Yeast: White Labs American Farmhouse
Primary: 3 weeks at 70 degrees
Secondary: 4 weeks at 70 degrees

Notes: American Farmhouse is 50% brett. From the recipe above, two gallons were kegged. Three gallons are aging on oak, chardonnay and Jolly Pumpkin dregs. TBD on when that will be ready to go.

2nd place: Tim Ranck (Twitter: @TRANCK Untappd: tecks_tim) $25 gift card to Hunger ‘n Thirst
Batch Size: 5 gallon
Type: All Grain
7.0 lbs pilsner
0.5 lbs wheat malt
0.5 lbs rye malt
0.5 lbs maltodextrin
0.25 lbs flaked oats
0.25 lbs flaked barley
0.25 lbs torrified wheat

Mash: 151 degrees for 60 min

Hop Schedule:
60 min: 1oz Cascade (leaf)
30 min: 1oz Cascade (leaf)

OG: 1.049

Yeast: The Yeast Bay Saison Blend
Primary: 4 weeks at 71 degrees
Secondary: 1 week at 71 degrees

Siebel Sensory Training Class

Flavor and Aroma Notes

Some members of our club recently had the opportunity to sit down with a sensory evaluation kit to learn a little more about some of the flavors and aromas that can be found in beers. Some of these elements were familiar, and some were less common. Some were downright bizarre/disgusting. But we got through the first third of the total of twenty four flavor elements and we learned some very interesting things along the way.

One of the things that stood out most to me was the way the different components affected each of us differently.

In case you’re wondering what this sensory eval kit is all about, the way it works is this:

  1. We started with a base beer (in our case this was Beast Light, because that’s what I picked up cheap on the way to the tasting.)
  2. We poured one liter (approx. three cans of beer) into a pitcher and tainted that pitcher with one of the flavor vials that came in the sensory kit.
  3. After mixing well and pouring samples for each attendee, we evaluated the samples against untainted glasses of the same base beer. This allowed us to see how each element affected the flavor, aroma and often our overall perception of the beer.

Have you ever tasted a beer and known that SOMETHING was off, but didn’t know how to describe it or what might have caused the problem? Part of what this series of classes is teaching us, as brewers, is how to identify the flavors that might show up in our beers; or beers we’re tasting at meetings and events; and tie them to a specific chemical or precursor that is the root of that flavor we’re perceiving.

For example, one of the flavor components we tested was diacetyl. Diacetyl is an organic compound with the chemical formula (CH₃CO)₂. It has an intensely buttery flavor. diacetyl Diacetyl can show up in your beer for a number of reasons, but it is typically a result of yeast activity. Read up more on diacetyl here. This chemical is something brewers often talk about, but experimenting with tasting beer intentionally tainted with this compound can give new insight into what diacetyl actually does to a beer.

Another big one we hit in this session was Dimethyl Sulfide or DMS. DMS gives an aroma/flavor perception most commonly associated with cooked corn. Dimethyl SulfideThis is another flavor you will hear a lot of brewers talk about. Personally, I didn’t have nearly the reaction to this element as most of the other brewers present. On the other hand, there were some samples that seemed very intense in flavor or aroma to me that others seemed not to be able to pick up at all.

That brings me back to what I said earlier about the differences in perception across even a small grouping of fairly experienced brewers. Everyone’s taste perceptions are different and the thresholds at which we notice tastes and smells vary. The flavor kit we were using was calibrated to provide three times the level of flavor at which most people will begin to notice it.

Overall, this has been a very useful and educational experiment and we aren’t done yet. There will be two more sessions to finish out the total of twenty four flavor vials that came with the kit. The next session will be held on Monday, June 16th at 6:00 PM. Location is Mike Knaub’s house. This session is open to any member who wishes to attend. If you would like to participate, shoot me an email (use the contact form if you don’t know the address.) Hope to see you there.

Knowledge is power.

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