April 19, 2017    

The SOB’s gathered at O’Marro’s Public House, where the ghost of St. Patrick routinely haunts the ladies bathroom.

Meeting Kickoff

The meeting was presided by none other than the Sultan of Swing himself, Mike Engel. Mike passed out the survey results from the last meeting (which will be covered later) and we began.

New Faces in the Crowd

We had two new faces present this evening – David and Logan, both of whom have recently started brewing and are looking to take advantage of all the club has to offer.  Welcome to both and happy brewing!   

Treasurer’s Report

Zach Clark gave no Treasurer’s report this month.  He said he forgot, but I don’t believe him.  I think he is purposefully keeping us in suspense until next month.  By the way, don’t forget that yearly dues are coming up and will be needed at the June meeting.  For a paltry $20, you get full membership and all the benefits that come with being a member (including periodic sampling of Al’s duck corn wine!).  Think of it this way, that’s only 1/32nd the cost of a pair of new Yeezy boots.

1st & 2nd Beer Sampled

The honor of the first two beers sampled fell to Jody Cleveland who served up two different iterations of an English Brown ale.  The first one was right down the center of the style chart, a nice true-to-style mild and malty tasting ale.  The second, served immediately after was the same beer recipe, but did not go through the boil (only held at 152C).  When asked why Jody did this, he answered like a true brewing explorer “because I wanted to see what would happen.”  To be honest, this second beer had an odd taste that I wouldn’t really want more of, but I applaud Jody’s inquisitive nature that leads him to explore new beers.  And oh by the way speaking of Jody’s new beers, as many of you may know Jody is an assistant brewer at Bare Bones Brewery here in Oshkosh.  And Jody’s American Wheat ale is now on tap at Bare Bones’ tap room!

Survey Results

Mike took the group through the main points of the survey that we did last month.  Some of the key points from that:

·         People want to keep the annual beer dinner going and are willing to pay (on average $35 per person).  We’ll look to do this next February. 

·         People want to keep the Club-Only competitions going.  And to that end, we’ll look for doing this again at the July meeting so stay tuned.

·         People are interested in more education on yeast and hops.

·         People want to do more brewery tours as a club.

3rd Beer Sampled

Chuck Tomsovic then stepped forward and provided what can only be described as an enigma wrapped in a mystery wrapped in barley.  This beer was called Scrot Scratch Stout and the name was quite fitting.  Not because the beer was made with real bits of scrot (although there were rumors that Jody found a curly hair in his, and Travis found it a bit salty), but because it is a mystery as to why it was named this.  Just like it was a bit of a mystery as to what was actually in it.  Chuck believes this beer was made with 13 different malts, and the grain bill was a hefty 23 lbs.  He used home-grown Nugget hops, and lager yeast.  This beer, odd name notwithstanding, turned out to be quite delicious! Oh, and I forgot to mention that Chuck actual drew a picture of a scrot on the growler he brought to serve it, so there was that.

Bus Trips

Per Jeff, there are 8 spots left on the bus going to the Chilton Brew Festival.  Let him know if you are interested (but know everyone is on their own for the brew fest tickets).  The Madison bus trip is scheduled for June 3rd.  The plan is to hit Wisconsin Brewing Co., Vintage, Karben 4, and Ale Asylum.  The bus will leave at 9am and be back by 8pm.  Cost for the bus is $30 and Jeff would like to have it paid for by the next meeting on May 17th.

Big Brew Day

Big Brew Day is May 6th at the Cellar Homebrew Shop.  The plan is for the club to kick in for some sort of food with those who are coming bringing a dish to pass.    

4thBeer Sampled

New Face David brought an Irish Brown ale for the club to sample.  It was made with Centennial, Goldings, and a 3rd hop variety I didn’t catch.  He used real vanilla, maple syrup, and Door County hazelnut coffee at bottling.  Then, if all of that weren’t awesome enough, he threw in some Jameson Caskmates for good measure.  Keep this up David, you’re doing great!

Casks & Caskets

So this next report out was interesting.  Not Scrot-Scratch Stout interesting, but I’m pretty sure nothing else I’ll ever encounter will be.  Mike reported that the Hilton Garden Inn is our venue as this place has lots of redeeming qualities about it – an area for a band, washing stations, and hotel rooms on site.  So, Mike confirmed October 28th with them and we booked for $800.  Then they called him back and said they goofed and it wasn’t available, but Nov 4th was.  For their error they knocked the price down from $800 clams to $600, so hey that’s cool.  Then they called Mike back and said, okay that date is available but they forgot they had another event booked during the day so we can’t get in until 5pm.  For their error they knocked more off and we were down to $400.  Okay, slightly annoying but hey, everyone makes mistakes and we’re paying half the amount, so we’re still cool.  However, just to make sure we’re still cool the group was polled to make ensure everyone was still on board, and just like we had hoped the collective awesomeness of the S.O.B.’s shown bright as the message loud and clear was ‘Full Steam Ahead!’  So, as noted in prior meetings, we’ll be looking for a collective group effort to pull this off and each member is asked to provide 10 gallons. 

5th Beer Sampled

John Dewane delighted our palettes after this with a farmhouse ale.  This little gem was made with dry yeast, and a combination of Vienna, Munich, wheat, Carapils, and #10 Crystal malts. This was a great beer and the consensus was that we wished there were more of it. 

Club Only Competition

The club only competition noted earlier in the evening will be held at July’s meeting. The plan is to have the brew masters from Fox River Brewing, Lion’s Tail, Stone Cellar, and Bare Bones judge the entries.  This will be a wide-open competition, meaning everyone can brew whatever style they want and the winner will be best of show.  Do note however, that each entry will be judged based on the BJCP style it represents.  In other words a spot-on true-to-style American Lager would score higher than a mediocre Belgian Quad.  This provides everyone with equal footing so it should be exciting.

Beer Styles

The beer style of the month was pilsners and Ian Wegner provided the club with the history of this venerable beer style.  After this, we sampled the following commercial examples:  Pilsner Urquell, Kronbacher Pilsner, Bare Bones Pilsner, and Sierra Nevada Nooner.