February 21, 2018
The SOB’s gathered at O’Marro’s Public House, home of McDiablo, the fiery leprechaun of Oshkosh’s south side.
Five new faces were present tonight, but fair warning: I may have boogered up these names. Mea culpa, mea culpa. Rob Barewald, who has been brewing for 15 years and who has been wanting to join for a while. Ty Shifte, one of Rob’s brewing compatriots, and Kip Spanbauer, a brewer of about 3-4 years, of whom the other two pulled in. We also had Zach, who has been brewing for about 6 years. And then we welcomed back Richard Sturm, who returned to the SOB’s after a 5 year hiatus.
Theme for the Night
This year we have decided to do a world beer theme for each meeting and tonight was going to be Australia. However, we could only find down-under beers from down-under Oshkosh (that is, at Discount Liquor in Milwaukee), and unfortunately, for reasons out of our control, the individual who was to bring those beers from Milwaukee was not able to make the meeting. So, the next best thing was done, and the Aussie beers we could find in Oshkosh, Fosters, were to be passed around. Jeff Eaton also made an Australian sparkling al.
Kurt Weina , our new Treasurer, reported on our finances for both General fund and Casks and Caskets account. Mike noted that we are planning to do C&C this year again
Dave Lamb – Belgian Tripel. Dave wanted this to taste like a whisky old fashioned, so he added a little bit of orange peel and coriander, with maraschino cherries thrown in at secondary. It was aged on Jack Daniels barrel chips and medium toast French oak chips soaked in Irish whisky. Good night! This really did taste like an old fashioned. The whole experience was similar to when your favorite actor from that one show you like, suddenly appears in that other show you like as a mashup, and then you’re like “Woah! Did that just happen?” And your buddy is like, “Yeah dude, that just happened.” And all you want is more, and when it’s over you kinda hate life for awhile.
Zach brought a ginger beer (a non-alcoholic version), and said that the best ginger beers in the world are actually made in Australia (since we are talking about Australian beers this month). His is mildly spiced and had some lemon flavor. This concoction is quite good for hangovers, says he, and I have to say it was quite refreshing. His imbibation (note: that is a made up word, not to be confused with imbibition, which is what happens to my belly when I drink this ginger beer). This tasty number contained sugar, lemonade, ginger, cream of tartar. Zach said that if you wanted to make this alcoholic, you’d use white wine yeast, ferment part of it, and then back-sweeten it.
Brew Your Own
A discounted subscription offer is still available, and Jeff Eaton has the list. If you want to take part in this, the club offer is $20 for the year and the club gets to keep half. We will make our turn in date at Big Brew Day in May.
BJCP Classes at The Cellar
Hops, adjuncts, and special ingredients is the next topic. Julie Lawson, club member, and BJCP judge, is leading these courses. The cost is $10/session and you can call The Cellar to sign up. You can do session-by-session if you like, however, so you don’t have to pay for the whole course. Per Jody, The Cellar’s Facebook page has the schedule and the topic list.
Beer Walk Camping Weekend – the purveyors of Arrowhead Lake Campground host a beer camp the first weekend in June, and at this beer camp they also host a homebrewing demonstration. This year they are expanding this to Wisconsin clubs, to allow them to demonstrate brewing, brewing techniques, and their beers. The Campground takes care of all the checking of I.D.’s and gives each club 3 spots for camping for the weekend. They are hoping for at least 3 homebrews per club. Dick Waltenberry is not opposed to brining his RV and allowing some peoples to stay with him.
Mike suggested that based on the issues we ran into with finding Australian beers, that we group beers into regions. For example, Scott suggested that we replace Finland with Scandanavia. That way we could have more options from places like Iceland, Norway, and Denmark for example (think Mikkeller, and Nøgne Ø). It was noted that if people would like to volunteer to take a country or region for a given month, please let a board member know. If you can find the beers, the club will reimburse you.
• Next week on February 27, is a beer dinner at Fifth Ward Brewing.
• Brewery tours in Milwaukee for April 28th : Travis suggested 1840 Brewery, Jody suggested Urban Harvest (which is right next door to 1840,
• Tyranena is up for coming to the April meeting
• Big Brew Day is May 5th
• Chilton Brew Fest on May 20th
• July is the homebrew competition
• August will be the SOB picnic.
• January 2019 will be the Christmas party, because that seemed to work well during this year.
Casks & Caskets
Will be the last Saturday in October this year, 10/27/18.
Australian Beer Update
Mike and Jeff gave an update on the history of Australian beer.
Jeff shared Fosters Premium Ale. It is an ESB and is very traditional for Australian beers. The other one was Fosters Lager, which according to the Crocodile Hunter, is Australian for Beer. It was sweet, light, and maybe possibly good for boiling bratwurst. Both are made in Texas…..
Then Jeff shared his Australian Sparkling Ale. It’s kinda like a cream ale with a lot of carbonation and his had more IBU’s than the traditional style. He used Topaz hops, 10lbs of 2-row, 6 oz of white wheat, and Nottingham yeast. It’s only 2.5 weeks old and he brewed it specifically for this meeting. This was a rather good tasting beer and if this is what Australians drink, I can see why they get a reputation for being heavy drinkers, because if I had access to this I’d drink it a lot.
New Brewery Coming to Omro
Omega Brewery on Main Street will be opening soon. Kurt says the owner has been working on it for about 2 years now.