Home

THE EARL OF DENBIGH'S METHEGLIN

For all the mead makers out there! This is a historical recipe taken from a 1500's source. The recipe is verbatim from the book. Notice how the author determines gravity, by the must floating an egg!!! The book has been used for historical research in brewing and cookery. The book is available for downloading at Project Guttenberg (www.gutenberg.org). Title: The Closet of Sir Kenelm Digby Knight Opened
Brew Date: 
04/25/2011
Beer Styles: 
Brew Type: 

Express Mild

The SCHF is in 6 days. Can I get a beer ready in time?
Brew Date: 
04/24/2011
Brewed By: 
Drew Beechum
Beer Styles: 
Brew Type: 

BREWMASTERS Commercial!

Anyone interested in this? National commercial if you book!!!

Male or Female / Principal / All Ethnicities / 25 - 60
Description
REAL brew masters that either work at a brewery/ microbrewery or small restaurant brewery that run/work with the brewing processes. If this is not you but you know someone that does fit this description please feel free to pass this on to them. They can submit (with a picture) to CastingAnthem@gmail.com Thank you!
Rate
SAG Scale - Poss double scale -waiting on legal

Summer Even Bloodier Summer Ale

No blood spilt this time through (or lost fingers), this is an updated batch based off remnant notes from the first time through. Plenty of bright American hop character with the zest of orange and tangerine to boost the citrus tone.
Brew Date: 
04/18/2011
Brewed By: 
Drew Beechum

Izzy's Wheat Wine

Every year on my birthday I brew up a Barley-wine, but then have to wait several months to drink it, way after my birthday. So, this year I brewed a Wheat-wine (Barley-wine with a large proportion of wheat) six months before the date to make sure it was done in time. It was done nice and early…too bad it didn’t last! I heard the term “Wheat Wine” thrown around, so I did some research on the topic/style. The best resource I found was “Brewing with Wheat” by Stan Hieronymus. Chapter 11 is entirely on the subject, and titled Two Recipes for Wheat Wine (pgs. 141-145). It’s a fun “Style” in progress, so feel free to do what you want with the recipe: Ferment with any yeast or different types of Wheat Malt… Also, Wheat-wines will age differently and quicker then normal barley-wines… probably because of the wheat!
Brew Date: 
10/07/2010
Brewed By: 
Israel Arrieta
Beer Styles: 
Brew Type: 

My Love/Hate relationship with Simcoe hops

I know, to love and hate Simcoe Hops is oxymoronic. However, Simcoe holds both a love and a hate relationship with me. I have made a great effort at discovering the qualities of Simcoe hops. But in my many brews I discovered that Simcoe has both a good and a bad side.

I have tried Simcoe hops in both bittering and at flame out. This is where a huge difference and the oxymoronic paradigm transpires.

Chipotle Porter

I have been brewing chili beers for the last 18 years. My first chili beer took 3rd at a home brew competition. Many types of chilies can be used, fresh or dried. Depending on the type and amount used will determine how much of a bite the beer will have. The smokiness of the chipotles will complement the base porter recipe. Enjoy with BBQ, burgers, or spicy Oriental foods.
Brew Date: 
04/10/2011
Brewed By: 
Mark Poliner, Kent Fletcher, Patrick Matthews, Adam Guant, Deanne Davis, Anthony Bautista
Brew Type: 

Golden Goblet Gruit Ale

Gruit ales are an ancient brew, that were and are made without hops, instead they would use herbs. Gruits were brewed all over the European continent between 700 and 1700 AD. The typical Gruit herbs, the three most used were, Yarrow (flowers and stems), Marsh or Wild Rosemary, and Myrica or Sweet Gale. The main reason that the Gruit Herbs were replaced by hops in brewing was that hops were a better antiseptic, meaning that they retarded the growth of bacteria and preserved the ale longer then the herbs did. Remember that there was no refrigeration in those days and a batch of brew would last only so long with just alcohol and the herbs or even the hops to prevent spoilage. The other very significant difference between hops and Gruit herbs is that the hops have a sedative value to them (they make you sleepy) and the Gruit herbs have psychoactive properties that wake you up. That is why we always heard the tales that during the renaissance they would have great bawdy parties for days on end (wait, that’s what the Falcons do, never mind). This Gruit won the Gold medal at the 2011 Doug King Memorial Competition as well as coming in 1st runners up to Best of Show in that Comp. I think this was the best Gruit that I have ever brewed and I have brewed 21 of them.
Brew Date: 
12/04/2010
Brewed By: 
Steve Cook, Cookie Kaplan, Nicolai Abramson
Beer Styles: 
Brew Type: 

Falcon's Gyre

A new hop blend was released in honor of fallen brewer Glen Falconer. The American blend is oriented toward west pales and IPAs, so who am I to argue? This one is a Rye IPA.
Brew Date: 
04/06/2011
Brewed By: 
Drew Beechum
Brew Type: 

Beer Tasting at Wades Wines (3 New Breweries)

New Beer Tasting!

.
With our remodel and expanded beer section we have brought in a lot of new breweries and new beers. We are going to take this time to explore these new beers that grace our shelves. This tasting will cover all styles. Come start off spring by discovering a new favorite.
.
Some of what we will be pouring:
.
Iron Fist Brewing
.
Upright Brewing
.
Saint Somewhere Brewing Company
.
Tasting fee $5.00
.
Tasting Hours: Thursday, April 7th from 4:30pm to 6:30pm

Event Types: 

DESCHUTES COMING TO HOLLYWOOD!

Hey all,

For those very few who have met me I will say this......... I am a HUGE fan and supporter of Deschutes Brewery!! On April 13th Veronica Vega (A Deschutes Brewer) will be coming to the Surly Goat, craft brew tavern extraordinaire, and letting us enjoy Jubel 2010 & Lost Barrels of Mirror Mirror!!!!!

The following is the link to the event and I'm posting from the Deschutes website as well:

Wed, 4/13
Specialty Beer Tasting at Surly Goat (5-9pm)

April 3rd Membership Meeting Minutes

Hi everyone. For those of you who couldn't attend the membership meeting, here is what you missed. Read on and sign-up for those events!!!

MALTOSE FALCON MEMBERSHIP MEETING- APRIL 3, 2011
Today was Bock day as we called in Bocks for our COC competition. Our winner was Erick Garcia! We had 50 people at our meeting today and it went something like this.
GRAND HYDRO-DREW THE GRAND HYDROMETER
Being that spring is in the air and that our COC was today. Drew treated us to the wonderful world of Bocks. All kinds of Bocks. There were as follows:
1. Einbecker Bock
2. Rogue Dead Guy

Dopplebock

Dopplebock
Brew Date: 
01/18/2011
Brewed By: 
John Aitchison, Bill Heath, John Rasmussen, Chris Moon
Beer Styles: 
Brew Type: 

Glen Heather Scottish Export

I got the idea for this beer after reading the book Sacred and Herbal Healing Beers, and the Scottish heather beer Froach. This beer is malty with a pleasing bitterness, and a spicy/fruity floral aroma from the dried heather flowers. It is one of the favorites I rotate on tap at home.
Brew Date: 
09/09/2009
Brewed By: 
Diane Van Wagner
Brew Type: 

End of the Rainbow Irish Red

This was originally brewed for the 2010 April shop brew. I brewed up a second batch a couple of months later at home. This beer won Best of Show at the 2010 Octoberfest Competition. It is very malty with mild bitterness and little hop flavor or aroma. It has a pleasing red color from the small addition of roasted barley added to the grist.
Brew Date: 
07/13/2010
Brewed By: 
Diane Van Wagner
Beer Styles: 
Brew Type: 

Wickedly Witty Ginger

This is my Belgian White Ale with an addition of dried ginger. The ginger adds a nice spice that compliments the corriander and bitter orange peel. It is very refreshing anytime, and I have requests to keep it on tap all the time.
Brew Date: 
05/08/2010
Brewed By: 
Diane Van Wagner
Beer Styles: 
Brew Type: 

June Club Meeting

There will not be a club meeting for the month of May due to the many club events that month.
The next meeting is scheduled for Sunday June 5th. at the Home Beer Wine and Cheese Making Shop in Woodland Hills.
Are you new to brewing? Have you been brewing for a while, and are you looking for a group of fellow home brewers to hang out with? Come on by the shop for a fun filled afternoon with The Maltose Falcons. We are the oldest home brew club in the United States.

Board Roles: 

New grains recipe contest

The Home Beer Wine and Cheese Making Shop has expanded their grain selection. There are ten new grains to choose from. The complete listing is at homebeerwinecheese.com.
John is sponsering a New Grain Recipe competion. Anyone who signs up at the shop will receive 25% off of their recipe purchase. You must use 2 or more grains per a recipe of your own design. The recipe can be any style.

English Mild

I've brewed this beer many times and it has placed in every competition I have entered it in. I brew this beer twice a year because it doesn't stick around very long, it is a favorite around my house.
Brew Date: 
01/15/2011
Brewed By: 
Craig Frump
Beer Styles: 
Brew Type: 

Survivor Pale Ale

Our Family and Friends have been watching and betting on the Survivor winners for years. This is the beer we drink on this occasion Two kegs end up empty before each season is over. A medium body Pale Ale with late hops and an aroma that doesn't quit. This recipe survives in repeat rotation at my house.
Brew Date: 
01/22/2011
Brewed By: 
Larry Gonsalves
Beer Styles: 
Brew Type: 

2011 Mayfaire

Abbreviation: 
2011MF

2011 MAYFAIRE COMPETITION RESULTS

 2011 Mayfaire organized by the Maltose Falcons

 

Best of Show Winner

Chuck Ferguson for his English Style Barleywine

First Runner-up

Steve Scott for his Munich Helles

Second Runner-up

ColLAboration Beer Garden Event #1 - Tony's Darts Away

A special series of "pop-up" beer festivals are being organized by the operators of some of LA's finest Craft Beer Bars (Tony’s Darts Away, Verdugo Bar, Blue Palms, 38 Degrees and Surly Goat). Tony's Darts Away is first in the chute as they celebrate 1 year of operation! You must buy a glass to gain your entry!

Here's the spiel from the crew:

"The first COLLABORATION event will be held on April 9th at the
corner of Magnolia and Parish in Burbank, just one block from Tony’s
Darts Away. This will not only be a celebration of one incredibly

Dougweiser

Budweiser clone, recipe formulated by Doug King. Why make a homebrew that tastes like Budweiser you ask? Valid question my frend and heres the answer. The challenge. This beer is difficult to make because of the double mash going on at the same time. (the rice and the grain) Pain in the arse! Keg's of this beer go quick.
Brew Date: 
01/01/2011
Brewed By: 
Rick Burnside
Brew Type: 

Upcoming and Past ACS Webinar with Charlie Bamforth

Register now to listen to Charlie Bamforth, A-B Endowed Professor of Brewing at UC Davis on Thursday March 31st. Charlie is awesome to listen to and really knows his stuff from his time with big brewing companies like Bass.

The precis of the talk:

“Advanced Chemistry of Beer and Brewing” A short presentation followed by Q&A with speaker Charles Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis.

What You Will Learn

* The chemistry that underpins the quality of beer (foam, color, clarity, flavor).

Tempting Fate

Inspired by Russian River's Temptation. This beer appears both in BeerAdvocate the Magazineand the Everything Homebrewing Book.
Brew Date: 
05/18/2007
Brewed By: 
Drew Beechum
Beer Styles: 
Brew Type: 

US Craft Breweries hit a new high

According to the press release from the Brewer's Association (aka the professional branch of the same org as the American Homebrewer's Association), craft beer grew in volume produced by 11% last year. Not only that, but we now have more operating breweries in this country (1759) than we did in the pre-Prohibition era of 1900 (1751).

Jay Brooks of Brookston Beer Bulletin has a writeup with all the figures and graphs.
http://brookstonbeerbulletin.com/craft-beer-grows-11-in-volume/

Wee Heavy, no sparge and 60 shilling small beer

This was my first brew on the old shop system. I had experimented with different historical techniques. Most of my inspiration was from Cindy Renfrow's book "A Sip Through Time" and several "Brewing Techniques" magazine articles. My initial calculations suggest I was going to get a smaller second runnings beer, but was pleasantly surprised to get two substantial beers. This is an ancient technique whee the brewer can obtain multiple beers from the same grain, thus conserving resources. For additional resources, please use the link below: http://www.brewingtechniques.com/library/backissues/issue2.2/mosher.html
Brew Date: 
01/05/2002
Brewed By: 
Mark Poliner
Brew Type: 

Oregon home brewers, winemakers can compete again: House gives final OK

http://www.oregonlive.com/politics/index.ssf/2011/03/oregon_house_gives_...

SALEM -- Cheers. Home brewers and amateur winemakers should be able to partake once again in friendly tastings and contests under a bill that cleared its final legislative hurdle Wednesday.

The Oregon House unanimously endorsed Senate Bill 444, which rewrites state law to clearly allow homemade beer and wine to be made, transported and consumed.

A Biologist's Saint Patrick's Day Song

Ok, so St. Patrick's day may be just about over, but I loved this

A Biologist's Saint Patrick's Day Song

(courtesy of the AHA Forum)

Valentine Mead

Beautiful pink color and a sweet fruit/honey character will warm the heart of an female on her special day. I have made this recipe for 3 different weddings.
Brew Date: 
01/21/2004
Brewed By: 
Mark Poliner
Beer Styles: 
Brew Type: 

Pages

Upcoming Events

Drupal theme by pixeljets.com D7 ver.1.1