January 21, 2018
Happy Brew Year everyone, and welcome to 2018!!!! The SOB’s gathered at Fifth Ward Brewing for our annual Christmas gathering, a place of good tidings and cheer to be sure.
The business side of our Christmas meeting is kept intentionally short, so that everyone can focus on fellowship, good food, good beer, and the ever popular gift exchange. So expect the minutes to be likewise! Or not.
It was time to elect several positions to the board. Those positions were as follows: Member Coordinator, Webmaster, Treasurer, and Event Coordinator(s)
We started with the Member Coordinator, and opened the floor for nominations. Crickets. We then moved to Webmaster. More crickets. Moving on to Treasurer. Lots of crickets. Come on folks, you gotta step to the plate here!! After a few moments of awkward silence, Mike, our fearless leader, spoke up with a “I nominate Kurt Weina!”. With everyone looking around nervously for what seem liked an eternity, Kurt exclaimed, “I accept!”. So with that glorious act of selfless ambition we had our first nominee! To no surprise, the motion was seconded and then unanimously approved and Kurt became our new Treasurer. Dilly dilly!!
With one position filled, the mood lightened from anxious apprehension to optimistic confidence and we moved hither to Event Coordinator(s). With an enthusiastic shout, the name of Jody Cleveland was lifted high and strong above the crowd. From amongst the populace, now having grown giddy with the prospect of two in a row, another voice declared, “Seconded!!” At this point, the exuberance was turned to perturbation as Jody declared in no uncertain way that he did not accept that nomination. At any other gathering, this could have easily turned to anarchy and unbridled debauchery. But, nay! We are the SOB’s, and so another shout filled the air with a defiant roar. “I nominate Jeff and Becky for another term!” This was followed quickly by a “Seconded” and brought to a vote posthaste. The vote was nearly unanimous as only Lee was the singular dissenter. And even with that, it was only to lighten the mood so the motion carried and Jeff and Becky were voted in for another term. Welcome back Jeff and Becky!!
At this point in the evening, with everyone eager to start gorging themselves with the delicious array of food and fermented fantasy, another voice was heard. That of Jessica Beightol, who declared she would volunteer to be the new Member Coordinator. At that point, needing only to fill the Webmaster position, we concluded the business portion of the meeting and begin the merriment of being alive in a beer/food centered city.
Bill Schwalbach was later contacted and agreed to serve another term as Webmaster, and with that we filled all open positions for the board of the greatest club in the history of ever, the SOB’s. Welcome to the board Kurt and Jessica! Thanks for being willing to serve again Jeff, Becky, and Bill. And thank you to the former members of Zach Clark and Ian Wegner, who served the club well in their positions of Treasurer and Member Coordinator.
January 21, 2018
December 20, 2017
The SOB’s gathered at O’Marro’s Public House, where visions of hops and malted barley danced in our heads, and Santa knows that everyone here is on the naughty list.
We had no new members present tonight.
Treasurer was not here this evening so no new report.
1st Beer Sampled
Kurt W – Christmas Spiced Ale. An 8.1% brown ale spiced brewed in November that included clove, nutmeg, cinnamon, and ginger. The spices really popped on this one after it warmed up. Kurt used Mt Hood hops for bittering and Saaz for aroma.
Christmas Party Overview
Email blast about the Christmas party was sent out during the week. Party will be on Sunday, January 21st from 4-8pm at 5th Ward Brewing. We’ll do a gift exchanger (keep it ~ $10), and while the club will provide the meat it would be great for everyone to bring a dish to pass. Spouses and significant others are welcome.
2nd Beer Sampled
John Dewayne – Mild Ale fermented with Trappist Ale yeast (Wyeast 3787). Grain bill was about 75% Maris Otter along with mild, Crystal 60 and 120 malts. A dash of Hallertau hops were used as well.
Julie was not here, but a few members expressed interest yet in signing up. First one is January 6th, from 11am-1pm, and costs $10/session. Contact The Cellar Homebrew Shop for dates and details (www. http://thecellarhomebrew.com/).
Hops and the Such
Kyle Clark suggested that next year we work with a local brewer to create a base beer and then all use the same yeast and a particular variety of hops to try out different ways to make a beer with it. Kevin Jelic noted that Three Sheeps did this with a few local brew clubs (including the Fond du Lac club) a few years back where they donated the wort. There seemed to be a moderate amount of interest in doing this.
1st Wine Sampled
Jeff Eaton – An apple wine that had a skosh of spices. The plan was to then mull this with additional spices, warm it up, and compare it, which we did later on in the meeting.
Fond du Lac Brewfest
February 3rd from 3-7:30pm. Signup was in the back of the room. Keven Jelic provided the spiel in all his purple-bearded glory. The theme is 60’s / hippie, but please keep in mind that Wisconsin is not Colorado people…… Also, Janis Joplin will not be there. However there will be 19 different homebrew clubs and let’s face it, Janis Joplin never made you any beer did she?? Now, the best beer there, as voted on by the attendees, will be brewed at Vintage Brewery in Madison.
Nominations for 2018 Board
This year we have the following positions up for election: Web Coordinator, Event Coordinator(s), Treasurer. Jeff and Becky said they will not do it again ; ). Note: Treasurer needs to also keep the rosters as well as collecting money and paying club bills. Also note: Because nobody wants to ever volunteer, the members of the board will be reaching out to persons whom they believe would be well suited for the open positions.
3rd Beer Sampled
Carry and Carter – Butter Beer – (which was at Casks and Caskets). This beer had molasses, vanilla, cinnamon, butterscotch, and then dark rum at bottling. Inspiration came from the Harry Potter series but the recipe was more or less their own. Came in somewhere between 0.1 and 100% alcohol.
Winter Beer Fest at Bare Bones
The event will be on January 13th. Haven’t heard anything from the membership about manning a booth, so it was asked again and the general consensus was that this would be not a very fun thing to participate in, given it will be outdoors in the middle of a cruel Wisconsin winter. Nonetheless, the event will be $40 a person. At that point, Travis Sullivan and Jeff Eaton said they were going, so Dilly Dilly to them!! Mike Engel noted that the Michigan Beer Winterfest is quite popular and everyone should quit being such sissies. Actually, he didn’t say that at all, but the notes were getting a little dry so I wanted to spice things up. Did you see what I did there? Cause we’re talking spice beers this month. No? **crickets** Tough crowd tonight.
1st Mead Sampled
Richard Cardenas – Valhalla – 2 years start to finish, oaked and made with orange blossom honey, 17 percent alcohol, but one thousand percent awesome.
Camping Beer Walk at Lake Arrowhead Campground
Lake Arrowhead is about one hour southwest of this very location near Montello. The owner has contacted brewclubs in the state about an event called “brewcamp” they do the first weekend of June (6/2/18). They are hoping brewclubs will begin partnering with them as they want to do something called a ‘Beer Walk’ (think cakewalk but with beer). http://www.lakearrowheadcampground.com/calendar.php
Samuel Adams Winter Lager (Wheat Bock with Warming Spices) – didn’t really get any spices per se from this. Or wheat. Or actually anything other than a medium dark lager. I heard someone say it tastes like a regular Sam Adams but with a Christmas tree on the label.
5th Ward Burl Brown (Cinnamon and Molasses Brown Ale) – Now we’re talking. This is a very tasty local beer that doesn’t go over the top on the cinnamon that is currently pouring at their brewery here in Oshkosh.
Lakefront My Turn Michael Stout with Spices – this was a stout spiced with chai black tea. Not over the top in terms of spices. Seemed to be balanced well but wasn’t overly ‘chai’d’. However, that being said, I don’t believe there are any ISO standards out there for the levels of chai. Jody hated it for what it is worth. Lot of discussion about too much ginger. At this point, I’m doubting that anyone in this room had ever watched Gilligan’s Island, cause if they had, they wouldn’t be saying this. ** more crickets**
Team Eaton Mulled Apple Wine – this was the apple wine they served earlier, but with added spices and warmed up. The mulling spices used for this were Door County mulling tea bags (Seaquest Orchards) along with Penzey’s mulling spices. Very good Team Eaton.
Mershon’s Cider – This was a honey’d apple cider with cinnamon. Had a weird smell to it but tasted alright. Something you could cozy up with next to a fire.
September 20, 2017
The SOB’s gathered at O’Marro’s Public House to discuss all things fermentation. What was concluded: technically speaking, beer is a solution.
At this meeting, we did not have any new faces. This is understandable as sometimes people are nervous about how truly awesome we are.
1st Beer Sampled
Travis Sullivan: Cream Ale. For this, Travis went to the Cellar and asked for a simple beer to brew; Dave put it together. It was an all grain recipe using Kölsch yeast and he made a delicious 10 gallons. Or it should be said it started out at 10 gallons because Travis mentioned the neighbor’s dog ran away when he was making it, and being the stand-up citizen he is, he left his brew kettle to go catch the tail wager. As that all went down, his kettle boiled over which left him with about half his intended amount. Damn dog. Overall everybody liked this beer, although there were really no specific comments. Usually when that happens, you know it was a good beer because everyone was filling their face.
The club will get more T-shirts, along with hats, stickers, and work shirts. If anyone has a special size that they would like, please let Jeff Eaton know ASAP.
Learning Day Discussions
Mike discussed about the club’s ‘Learning Day’. The original plan from a few meetings ago was to get people connected with subject-matter-experts to talk through specific topics. But that really didn’t pan out. So now we’re talking about having a specific brew day at someone’s house and have different ‘seminars’ going. For example – yeast would be in one ‘booth’, cooling techniques in another, etc. We would do such an event on a Saturday and it could be akin to the club’s Big Brew Day. Mike asked for interest, and about 6 people raised their hands.
Zach had none. Promises he’ll get it together for the next meeting. We’ve heard this before. Zach…..it’s a good thing we like you so much and that you keep us well beered.
2nd Beer of the Night
Carrie & Carter Poppe: Mango-Pineapple Saison. C² went and procured Brewer’s Best Kit from the Cellar. This was an extract kit, however they used real mango and pineapple instead of the extract from the kit, as the last time they used fruit extract it didn’t taste like they thought it should have. In this case they went with ~ 1 pound of pineapple and a 1/3rd of a Ziploc bag of pureed mango. Real nice – the pineapple wasn’t over the top – this would be a great lawnmower beer on a hot summer afternoon.
Mike asked Zach and Ian if we could do this at 5th Ward Brewing and they said yes, so next meeting will be at their facility at 1009 South Main Street. We will have an Oktoberfest theme for the beer and Zach said they will get a couple kegs to supply beer for the club. Nice work fellas!
3rd Beer of the Night
Logan Anderson: Scottish Ale. Now this one was a very memorable beer, because on the surface it shouldn’t have worked as the physics just don’t….make……sense. Because for this beer, Logan added actual scotch. Here’s the thing: a Scottish ale is not make by mixing beer and scotch. But in this case, it was like beer and scotch had a baby. A delicious, smoky baby that should be on every beer shelf in ‘Mercia.
Casks & Caskets
The big event is coming up on November 4th. Mike put together a fact sheet and everyone had a copy at the meeting. As this will be a free event, we can’t open it up to everyone in the public. The intent is to send out emails to the prior year’s Cask & Caskets list and the current SOB email list. Every member will have the opportunity to invite one other person, who will have the opportunity if they’d like to help at the tables. We will give every volunteer a glass and T-shirt.
To make this successful, we need everyone to sign up with beer and/or volunteering. There will be a committee meeting very soon where the needs for volunteering will be put together and then subsequently sent out.
Mike noted that Hunger Task Force is the charity we will send our proceeds to (which is the same charity that we have used in the past) and that Becket’s is a major sponsor of our event (so thank them and please patronize them!).
4th Beer of the Night
John Dewayne: Summer Saison. John’s been brewing saisons for about 6 years and for this one, he got the recipe originally from the book, Brewing Classic Styles but then modified it to his own. It has Hallertau hops, a dry yeast, and both 2-Row and Maris Otter malts. This beer was sooooooooo good. And that got me thinking, you know…this club is getting pretty darn good at making beer. Eight years ago, when people brought beers it was often hit or miss. These days it’s awesome!
Tribbey Tour is October 13th
Members may have noticed that Patrick Tribbey hasn’t been around lately. This is because some time back he got into a motorcycle accident. To that end, Jody Cleveland mentioned that a charity event for him is being held at Minhas Brewery on October 13th.
5th Beer of the Night
Chris Mills: Hefeweizen. During this brew, the beer gods had a little fun with Chris. A bee flew into the kettle while he was boiling and the airlock blew off. Then, it fermented at 74 degrees, which was a tad high for this beer. In spite of those things, this 60% wheat malt and 40% pilsner malt concoction with Hallertau hops and Omega hefe yeast turned out well.
1st Cider of the Night
Mike Klotz: Pomegranite Hard Cider. This cider was pasteurized for 45 minutes, then 1 gallon of pomegranate juice was added along with champagne yeast. It was carbonated for 3 days at ~ 18psi to a nice bubbly goodness. This cider made a nice crisp, tart treat.
Highholder Brewing Company
It’s almost here! Mike Schlosser said he and Shawn were looking at October for the release of their first beers, one of them being a Kölsch.
Beer Judge Certificate
Julie wants to know if there is interest in training for BJCP in the Fox Valley possibly at the Cellar. Once a month from Nov to May, with May being the test. Cost would be ~ $10/session and the test itself is ~ $30 for the first time (retake is $15). There were about 12 people who showed interest.
Zach and Ian facilitated the fruit beer discussion and sampling. They tried to find the various fruit beers across the fruit beer spectrum. What we sampled was:
3 Sheeps: Mangoes on My Mind – White Wine Barrel Aged Saison
Central Waters: Caught in the Rain – Coconut Pineapple IPA
New Glarus: Raspberry Tart
Central Waters: Cherry Stout