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January Club Shop Brew Session - English Brown with Steve and Irene

Falcons, sign up now for the January Club Shop Brew Session Sunday, Jan. 17 as Steve Cook and Irene "Cookie" lead the crew in making "Drink It Down Southern Brown," a Southern English Brown Ale. Knowing Steve, it may well turn out to be an Imperial Southern English Brown, or some other 1.100 + OG over-achiever. Either way, this will be a delicious beer and a terrific, fun brew day.  

Southern English Brown Ales are medium-bodied, light to dark brown colored, luscious malt-forward ales with a caramel, dark fruit complexity, virtually no hops, and some sweetness. They often have notes of toffee, dark fruits such as plums or raisins, and hints of biscuit and coffee, but no roasty or bitter black malt flavor. 

In the 18th century, British brown ales were brewed to a variety of strengths, from 1.060 to 1.090 OG. These beers died out around 1800 as brewers moved away from using brown malt as a base. Pale malt, being cheaper because of its higher yield, was used as a base for all beers, including Porter and Stout. The term "brown ale" was revived at the end of the 19th century when London brewer Mann introduced a beer with that name. However, the style only became widely brewed in the 1920s, and were usually "stronger" than modern English versions. In 1926, Manns Brown Ale was about 1.043 OG and 4% ABV. (Hehe. Stronger.) 

Sunday, Jan. 17
8:00 am
Home Beer Wine and Cheese Making Shop
22836 Ventura Blvd, Woodland Hills

Everyone participates, from start to end of clean-up
The brew session will use the Falcons' 40-gallon all-grain brew system at the shop. There are 6 spots on the brew crew, including the crew leader, and we need one crew member to step forward to ferment the Falcon's Share at home which will be poured at club events. All Brew Crew members will participate in all aspects of the brewing process from measuring and crushing the grain to clean up and fermentation. 

Economical & educational
Yeast will be provided, unless otherwise announced. You may also choose to use any other yeast you wish, or change up other things such as dry hopping, adding fruit, etc. once you have the wort at home...the Falcons love experimentation!  
Each participant will pitch in for the cost of ingredients (usually $10-$15 cash), and take 5 gallons of wort to ferment at home. So it's very economical and a great opportunity to get some hands-on brewing experience on a larger, more sophisticated brewing system than most homebrewers have access to, learn new recipes, and, of course, a chance to hang out with your fellow Falcons and share brews and snacks. Bring a carboy or a bucket for your wort, or buy one in the shop. 
To participate, you must be an up-to-date, dues-paid Maltose Falcons member
Your membership status will be verified prior to your spot being confirmed on the brew crew. You must sign up here by clicking the "Sign up for March Club Shop Brew" link below. Please email me your FULL NAME and CELL PHONE NUMBER at publicity@maltosefalcons.com so that your membership can be confirmed and you can be reached if there are any problems with your membership or with the brew day itself. No exceptions.
Members can be on one Club Shop Brew Session every three months 
No experience is necessary. We welcome new members, or members who have never been on a Brew Crew, to sign up for this event. If you have been on a Brew Crew within the past 3 months, you can still be on the waiting list if slots are left empty by brew day. Signups are at the end of this event posting. No sign ups will be accepted via the yahoogroups or email to the crew leader or the Publicity Director. 
Signups are on a first-come, first-served basis and online only 
Once the crew is filled, members can be on a waiting list. Email publicity@maltosefalcons.com to inquire. You are expected to arrive on time and stay until all equipment is cleaned and stowed and the work area and clubhouse are cleaned up. That is often after 4:00 PM. The Leader of the Brew Crew is responsible overall for making sure that the equipment is properly handled and cleaned up, although the whole process is participatory and everything is up for discussion and debate. The Brew Crew Leader MUST provide a write-up and a few photos for the newsletter, and have all participants sign a liability waiver and submit them to the Board.  

All are welcome to hang out & observe! 
Anyone, non-members included, is welcome to observe and learn the all-grain brewing process, hang out and chat with the Crew. Beer and snacks to share are always welcome.
For questions, please email me. Thanks
Matt Myerhoff
Publicity Director, Maltose Falcons

Event Date: 
Sunday, January 17, 2016 - 08:00 to 17:00
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