The night started off at 7:05 pm with a great toast from our former Secretary, Lee Reiherzer, with his personal, poetic flair.  Thank you Lee!

We then moved on to hear what everyone has brewing.

  • Jody Cleveland is continuing on his journey through “Brewing Classic Styles”
  • Zach Clark & Ian Wenger currently have a Belgian Dark Strong, a Scottish Ale and a Bourbon Barrel Porter going.
  • Mark Schmelling has a Bourbon Barrel Stout using an oak spiral in place of chips.
  • Al Jacobson has 6 carboys of wine and is looking for anyone who would like to come over and bottle them… I’m not sure what he’s offering for payment… 😉

Afterwards, we welcomed our newest members Kevin Clark and Maurice Berglund, and greeted a new face, Paul Jr.  Welcome aboard!

Bylaws were next on the agenda and it was decided that at the April meeting the revised bylaws would be voted on.  Items that came up for discussion and were agreed upon were.

  • The use of “fermented beverages” as the choice of wording instead of trying to decide what should be listed for all of our end products.
  • Term limits currently defined in the bylaws were sufficient and needed no updating.
  • Any removal of members (due to reasons more defined in the bylaws) will go to the board for decision.  Then if that member wishes to appeal, they can bring it to the attention of all members for a final vote.

Please come to the next meeting to help finalize the updates to our bylaws.

By this time we were about midway through the meeting (almost) and Stefan Davis offered up his Milk Stout, an extract of his own design, for review by all.  Thank you Stefan, everyone agreed that it was very good and we hope you received the feedback you were looking for.

An upcoming brewery tour to Wisconsin Brewing Co and Ale Asylum was brought up for a tentative date of May 10.  Jeff Eaton will be contacting the breweries to see if that date works to get a tour of their facilities.  There is a signup sheet online for you to add your name if you’d like to go.  The sooner we have an idea on how many are attending, the sooner we can get transportation figured out.  Here’s the link:  https://docs.google.com/spreadsheet/ccc?key=0AoctwWrzrk5ZdGhOelhDZkljRE5…
More info to follow as it arises…

Big Brew Day is coming up soon (May 3) and we will be starting at 8:00 am in the parking lot of O’Marro’s Public House.  There will be water access provided by Shawn O’Marro for chilling our wort and electricity will also be available.  Thank you Shawn for allowing us, once again, to make use of your property for this big event.

Zach Clark asked about flyers being made up to send out to other bars in the Oshkosh area for their patrons to see what we will be doing that day.  This will give the community a chance to stop down and check out the many styles and techniques of homebrewing… and maybe try a sample or two.  Anyone interested in helping put together a flyer?

Then it was time for us to turn our attention to our special guests, Sarrah & Jason, as they informed us on the health benefits of Kombucha Tea (has many probiotics & vitamins and is good for our liver) and the process by which they make theirs (you can use black, oolong, green or white tea leaves as long as they have no oils like flavored teas as that doesn’t work well with the “mother”). Plus, they answered the many questions we had.  Afterwards, they shared with us some of the tea they had made with different fruit flavorings.

Mike Engel also shared some of his Kombucha Tea with us as well.  Along with Mike, we also have a few members, Lee Reiherzer and Jody Cleveland (have I missed anyone), who also make Kombucha.  So, if anyone is interested in making Kombucha tea and need a “mother”, we have some members that would be happy to help get you started, as well as Sarrah & Jason.  I think we will see/hear of more of this being made.  Thank you to all who helped increase our knowledge of Kombucha Tea.

Our style focus for the night was Stouts and Lee Reiherzer gave us a historical background on this plus a brief overview of the many types of Stouts there are today.  While Jody Cleveland shared his Sweet Stout in which he cold-steeped his dark grains overnight.  Thank you Lee for that bit of knowledge and Jody for sharing.

Shane Coombs filled us in a bit more about his upcoming “Friends of the Meadery” event on April 5 from Noon-5pm at his coming soon Rushford Meadery & Winery (The former Enterprise School at 8389 Liberty School Road, Omro, WI).  He is offering this event up to us for a tasting of test batches of wines, meads, ciders and even a perry.  Along with this there will be venison chili & sandwiches, clam chowder and other sides being served from 2-5pm.  Sounds like a great event!  Thank you Shane for offering this up to us, we’re looking forward to it.

There was a brief update to the AHA National Homebrewers Conference.  The SOB’s will have a booth with a logging theme.  Zach Clark & Ian Wenger brought in a Golden Ale to sample that was run through Oak shavings on its way to your glass that they’re planning to bring to the event.  If you would like to add some of your homebrews to the list for the gang to serve at the conference, you can sign up here:  https://docs.google.com/spreadsheet/ccc?key=0AoctwWrzrk5ZdFJleXMyT3AyTkF…

Mike Engel informed us of the upcoming Door County Beer Festival on June 14 in Baileys Harbor, WI.  (www.doorcountybeer.com) There will also be a competition and it sounded like they are looking for judges.  Just click on the “Competition” title from the main web page to check it out.  If you’re interested in judging, contact Jim Lundstrom (coordinator, Door County Homebrew Championship) at 920-421-3441 or email him at lundstormy@gmail.com, and he can help you out.

Lastly, Lee Reiherzer motioned to adjourn the meeting at 8:25 pm and received many seconds.  Meeting adjourned, time to sample.

The nights samplings included:

  • Kombucha Tea from Sarrah & Jason
  • Kombucha Tea from Mike Engel
  • Milk Stout from Stefan Davis
  • Oatmeal Chocolate Chip Cookie Stout from the Udelhaoven’s
  • Oak Shaved Golden Ale from Zach Clark & Ian Wenger
  • Pizza Ale from Jeff Eaton
  • Brown Ale from Jeff Eaton
  • Oshkosh Dark Lager from Lee Reiherzer
  • Wild Rice Nut Brown w/Maple Syrup & Cranberries from Richard Cardenas
  • Doppelbock and Chipotle Spiced Doppelbock from Richard Cardenas
  • Tomato wine from Richard Cardenas
  • Blueberry Pomegranate Mead from Richard Cardenas
  • Spiced Mead (Metheglin) from Richard Cardenas
  • Sweet Stout from Jody Cleveland
  • A few meads from Shane Coombs

— I think that was all.  My apologies if I missed anyone.

One final note: Kyle Clark mentioned that he is running again for the Oshkosh Common Council and would like your support.

Until we meet again on April 16, Happy Brewing everyone!