Volume 7, No. 8
Houston, Texas
August 2000
Edicts From the Czar
C
by Ron Solis ([email protected])
August Meeting
omrades and Dissidents of the KGB, I want to extend many thanks to
the members who made the trek to the Lunar Rendezbrew 7 event on
July 23rd. BAM puts on a really good event, with good food, music,
games and a great place to have such an event (Seabrook Community
Center). For those of you that missed it, too bad, cause the beer was plentiful and
great to boot. I also want to extend my thanks to those who put in entries for LR7.
I wish the KGB had made a bigger presence with entries, but hopefully next year we
will have a much stronger showing. Congratulations to Don Sajda for his wins and
for representing the club. Thanks to Eric Hendrix and Keith Ervin for whipping
together the KGB keg entry. It was last minute brewing, but at least the effort was
made, and I appreciate that effort from the both of you. If any of you have seen the
KGB web page/Forum, you will note that a former KGB member scored more
points, including the "Best of Show" winner, as an independent than the KGB as a
club. Need I say more?
While I am on a rant, I want to express my overall disappointment with the
club's attendance at the last meeting in July. I know summer is vacation and travel
time, etc., but adequate notice was given to all. To let you all in on a secret, we had
more beer than those who attended could consume. Bruce did an outstanding job
7 PM
Saturday
8/26/
8/26/2000
Tom Bickell’s
House
(See Page 10)
(Continued on page 2)
Notes From the General Secretary
T
by Jose Rodriguez ([email protected])
Edicts From the Czar
1
Notes From the General Secretary
1
Ruble Collector’s Report
4
From the Brewski Cellars
4
Watch This Space
5
The Brewpub Chronicles
6
Want Ads
7
Salsa Style
8
he Dixie Cup is upon us - one must continue brewing and make your
room reservations while there is still time. There should be more details
somewhere about this grand event, the Foam Rangers’ website or
maybe somewhere in this newsletter.
This month’s meeting is going to take us to Tom Bickell’s house where the St.
Arnold keg will be delivered - there is also the salsa competition, probably more
details somewhere in this newsletter - there will be homemade soda competition, for
the kiddies and grown-ups. There will probably be a KOM - a BOM and lots of
over indulgence, pure decadence at its best. While you are at this meeting please be
sure to look for the sign-up sheet for the KOM (Keg of the Month). The club or
somebody, will pay for the ingredients and you can brew up 5 or 10 gallons - 5 for
you and 5 for the club or you can just brew 5 gallons for the club, but pick a month
and a style and brew up a batch. We also need people to volunteer to host a meeting
at their house. It really is cool when we have meetings at someone’s house, just like
at Tom’s this Saturday, everyone always helps to clean up any mess that has been
made, which normally there isn’t. There really are no messes made, since all KGB
members are all very clean, nice, polite and never spill beer or anything else for that
matter, so sign up to host a meeting. Brewing a KOM and hosting a meeting will
Know Your Member
9
(Continued on page 3)
In This Issue
(((((((
1
Edicts From The Czar
extended that invitation to them to bring about a sense of
community between clubs, and see how we the KGB love
to party. I will be bringing the Big Batch Brew Bash Heavy
Hitters Keg from Saint Arnold's. I have a rig so we will
have a CO2 supply to the keg for serving with Brian Ellis
providing the cold serving box. I will have my KOM available (5 gallons) and will bring in a good portion of the Lunar Rendezbrew entries for all to taste and evaluate. Plus
Bruce's BOM, some homemade root beer, what more can
Month/Year
KOM Brewer
Style
you ask for? For those who do not attend, well, you will
miss one hell of a good time, and Tom is one great host. I
August 2000
Ron Solis
Golden/Light Ales
hope to see all of you there.
September 2000 Bruce Wolitarsky
Octoberfest/Marzen
Now I will get into my own personal opinions! I feel a
October 2000 17 th Annual Dixie Cup
sense of loss with the direction of the club! Attendance is
November 2000 Don Sajda
Barleywine/Imperial Stout
down; I have tried to recruit new members (one new me mDecember 2000 Open - Saint Arnold Christmas Party
ber this past week). Our membership has shown in the past
January 2001 Joe Neal/Ed Howell
India Pale Ale
how to rally together and do almost anything. I see that
February 2001 Brian Ellis
Brown Ale
many members do not attend meetings much anymore.
March 2001
Open - need volunteer
Some have even backed out of brewing with any frequency.
April 2001
John Donaldson
Light Lager
This is a hard time for some, but we must endure, and if our
survival as a club means anything, then old and new me mSo for those who did volunteer, Kudos to you, and
bers must come together. New members want to learn, and
thanks for stepping up to bring back the tradition of a
the older members are the ones that will help foster a new
monthly KOM. Remember the club will reimburse you for
group of brewers in our hobby. By the way a surfer dude
the ingredients, unless you wish to donate to the club.
happened to show up at the last meeting. Welcome back
Maybe with the receipt we can give an exemption for paying
David Diehl, it is nice to see some of the old faces once
the next several BOM's for the costs of the KOM? Who
again. For me, brewing has become a passion! Somewhat
knows, I will talk that over with Pam to cover the logistics?
like "Sex, Beer and Rock and Roll," and I pretty much have
Next is a big reminder, Saturday night, August 26th is
a strong passion for all of them. Either way, now if I were
the "KGB Annual Salsa Competition." It will be held at
not part of a club, I would still brew beer! I love the fact
Tom Bickell's home at 7:00 PM. Bring out your best homethat I can create anything I desire and make it as hoppy as I
made (or for some store bought) Salsa to unseat current
want. It may not be the correct style of a BJCP beer cateKing of Salsa, John Donaldson. Also, please bring out some
gory, but heck, it is what I want to brew. Entering competiSalsa Chips for the tasting and judging. Salsa just does not
tions are great fun, but it is not the reason I brew, nor
go well with fingers alone. I want to let you all know that
should it be yours. Competitions on a whole are icing on
we could have 8 to 10 Foam Rangers in attendance. I have
the cake to see how you compare to others in the homebrewing craft. It is sort of the gauge
in which you determine how to get
better at brewing for yourself. Without some feedback, you will never
Featuring
know if you have improved or not.
Weissheimer
Enough said on the subject, since I
German malts
am preaching to the choir.
and Muntons
I have been trying to arrange the
U.K. Marris
September meeting with Max at
Otter malt
Hofbrau's at Willowbrook. I will
firm up a date with him soon, and
get it out on the web site quickly
through Mark. I have also been in
contact with Jeff Hu mphrey's of the
Bank Draft and Mercantile. I would
like to arrange a club meeting at the
Mercantile in January or February.
Jeff would really like to have someUS 22-Row 50¢/pound
16460 Kuykendahl
thing like that at his newest brewing
Houston, TX 77068
venue, and the upper floor could be
Now thru September
(Continued from page 1)
for the BOM, and also provided the KOM. I know that
Bruce did leave with a good portion of the KOM left. And
in speaking of KOM, we have rejuvenated the process of
having a KOM each meeting. Bruce brought in his for July,
and I have one fermenting for the August meeting. Below is
a list of volunteers who will provide the KOM each month
per the style schedule that Bruce published in the newsletter.
KGB Member
Special
(281) 397-9411
(Continued on page 3)
2
Edicts From The Czar
Notes From the General Secretary
(Continued from page 2)
c) They blink and their eyes stay shut.
d) They pinch their nose and look at you accusingly.
e) They pretend to see someone in the distance even
though you’re shipwrecked on a desert island or alone in the
shop.
f) They excuse themselves to take a call on their cell
reserved just for the meeting and us. Please feedback
your feelings about this at the meeting or via the e-mail/
forum. Below is the next meeting's agenda:
Next meetings agenda for August 26th at Tom
Bickell's abode.
7:00
7:45
Ruble Collectors Report
General Secretary Comments
Czar Comments and Club business
Annual Salsa Competition/Judging
Commissar Brewski - BOM
Eat, drink and be merry!
(Continued on page 11)
Arrival at Tom's
Meeting will begin:
Pam Wall or designee
Jose Rodriguez
Ron Solis
Bruce Wolitarsky
Providing free web hosting to Kuykendahl Gran Brewers
I have given my opinions long enough and look forward to seeing you all at the meeting. And like I have
said before, "this is only my opinion and I could be
wrong."
Later
Brew Daddy
From the PC, to the LAN, to the INTERNET.
Your ONE SOURCE for the tools to grow your business.
Internet Service Provider,
Certified Technical Education Center,
Microsoft Solution Provider, Novell Gold Partner,
CISCO, Compaq, Toshiba, Ascend, et al.
(
Notes From the General Secretary
KGB member special: one month free dial-up.
Dial-up to T1 - Rates as low as $9.95/mo.
(Continued from page 1)
put you in very good standing with the rest of the members
I-45N & BELTWAY 8 281-999-1300
and they will show you lots of respect and admiration—
[email protected]
gosh, they will probably pour you a beer out of their private
stash.
On to more important business, the following has been taken
from Red Green and modified to
fit the format of your screen.
Signs That It’s Time To
ld
rno
net
Stop Drinking and Talking:
nter /saintaom
i
e
h
c
Whenever you have been
on t .com old.
t us nold tarn
tasting home-brew and enjoying
Visi aintar @sain
w.s ery
the BOM, its important to watch
/wwl: brew
/
:
p
htt e-mai
Ask for us at your favorite Houston
other people’s body language to
pub, restaurant, grocery, or liquor store.
make sure they are listening to
your important beer conversation.
This is important because you
may want to speak to these same
people at the next meeting. Here
are a few signs that may indicate
it’s time for you to stop talking or
find someone else who may listen:
a) A person will make that
“yak, yak, yak” hand gesture
while you’re talking.
b) They turn their back to
you and stare at the wall.
Amber Ale
Kristall Weizen
Brown Ale
Come tour the brewery!
Saturdays at 1:00 PM
(713) 686-9494
FAX: (713) 686-9474
2522 Fairway Park Dr.
Houston, TX 77092
3
Ruble Collector’s Report
by Pam Wall ([email protected])
G
reetings, comrades. If you missed the last meeting, you missed out on the best presentation of
Pilsners I knew existed. Bruce outdid himself
for BOM. He traveled the globe (from a liquor
store) by showing us Pilsners from around the world. I suspect we tasted 14 or so different kinds. Not bad for the measly sum of $3. About sample number 10 I began to wonder
if he had robbed the liquor store; not for money but for beer.
He assured me he had not. If you enjoy beer, and I would
think as you are reading this article, you will NOT want to
miss out on the next meeting. You never know what you
will miss if you don’t come.
we did so well at Big Batch, we have to keep up our Houston renowned reputation. The world will be there with
baited breath awaiting the results. Now that the grass is dying, because we can’t water it (water rationing) and because
it’s dead you don’t have to mow it, this weekend is a good
time to pop-up early while it’s still cool and start boiling
that water in the pot for that award winning entry into the
Dixie Cup.
And now a word from a comrade in Moscow Jim O:
MOSCOW -- President Vladimir Putin left Moscow on
Saturday for a short holiday in the southern Black Sea resort of Sochi, the Kremlin said. A Kremlin spokesman said
by telephone that Putin had left after meeting Prime Minister Mikhail Kasyanov and his chief of staff, Alexander Voloshin. He gave no details of what was discussed at the
meeting and said no firm date had been set for Putin's return. Earlier this summer, President Vladimir Putin flew to
Tatarstan to take part in the planting festival known as Sabantui. There he donned a Tatar hat, stuck his face in a vat
of yogurt to bob for coins and then engaged a Tatar girl in
arm wrestling. What happened next simply astounded Ale xander Asmolov, a leading psychologist at Moscow State
University, who watched on television as Putin, a black belt
I have been daydreaming at work. The days seem much
longer on Mondays. Robert Frost comes to mind:
“The woods are lovely, dark and deep
But I have promises to keep,
And miles to go before I sleep brew,
And miles to go before I sleep brew”
I slightly altered the ending to give us something to
look forward to—the Dixie Cup competition! The Dixie cup
is upon us and we need to get those pots a brewing. Since
(Continued on page 11)
From The Brewski Cellars — Light Ales
by Bruce Wolitarsky ([email protected])
C
ream Ale is a
distinctly American style of mild,
pale, light bodied
ale, made using either a bottom fermenting lager yeast at
a warmer temperature or a top
fermenting ale yeast. Some
breweries have even blended
the two to produce their brand
of cream ale. Cream Ale is
the result of the evolution of
the European trend in the 19th
century toward light, pale la gers and is a cold-aged ale
that is more lager-like than
ale-like. It was created by
American brewers in response
to this trend. The result of
this evolution is an ale that is
crisp and clean. Hop bitterness and flavor are very low;
hop aroma is often absent. A
fruity or estery aroma may be
perceived, though diacetyl
and chill haze should be absent. In short, Cream Ale is a
like a pale lager with hints of
Cream Ale
8 lbs. American 2-row pale malt
½ lb. 10º lovibond crystal malt
½ lb. wheat malt
¼ lb. Victory or other aromatic malt
Normal infusion mash of your choice should
be used.
¼ oz. each of Perle and Cluster hops for 90
minutes of the boil for bittering;
¼ oz. each of Liberty and Mt. Hood hops for
30 minutes of the boil for flavor;
½ oz Tettnanger in finished boiled wort for 5
minutes for flavor
Wyeast-1056 (American Ale) used, but you
could use any clean ale or lager yeast
that you desire.
complex ale characteristics,
highly carbonated, light straw in
color, and low in alcohol. Although there are several different
sets of numbers available as style
guidelines, those used here are:
original gravity 1.044 to 1.056 ,
bitterness 10 to 22 IBUs, color 2º
to 5º SRM, and alcohol by volume of 4.2% to 5.6%.
The use of adjuncts in the
grain bill of Cream Ales is quite
common. Wheat and particularly
corn adjuncts are used, either as
flaked corn for mashing or corn
syrup used in the boil. Brewers
brewing Cream Ales use adjuncts
to create the lighter style that is
more palatable to American beer
drinkers (talk about dummying
down beer!!). In my opinion,
however, a superior Cream Ale is
brewed without adjuncts using an
all grain mash. The use of either
American or noble hops are appropriate, although American
grown hops seem more style
appropriate to me.
(
4
Watch This Space
by Bev Blackwood ([email protected])
T
he recent afternoon of brewing camaraderie at
Lunar Rendezbrew 7 was an encouraging one
for me. Within the confines of the Seabrook
Community Center, I got to talk with representatives of nearly every Houston homebrew club and enjoy
the company of homebrewers from all over town. I felt a
lot of excitement from everyone over being a Houston area
brewer that I hadn’t felt in quite some time. There was a lot
of talk about the upcoming Dixie Cup, about the quality of
participation in the Rendezbrew and about what’s next on
the local brewing calendar. Like the KGB’s Big Batch,
Rendezbrew is largely organized, administered and executed by the Mashtronauts, with judging help being the primary outside contribution from the other clubs. They deserve a pat on the back for pulling off a great event. One
thing that never ceases to amaze me is how each club’s
event is different in character. The Big Batch is very focused… on style and on effort, while the Rendezbrew feels
more like a party, with games and competitions in addition
to the awards.
The Dixie Cup is another thing altogether. It is a place
where we all socialize, but it’s also very much a serious undertaking. The sheer number of judges needed, the organizational effort, the anticipation you get from seeing the
styles get winnowed down, it all builds a great level of tension that energizes every passing moment. The end result is
a celebration of accomplishment, since winning at the Dixie
Cup usually means outshining quite a few good beers. It’s
also a celebration of survival, since two days of hard work
under the influence of many beers is quite draining! Participating in an event, not just as a competitor, but as a
judge, steward or in any other role invests you with a part of
the glory that comes from a successful event. It feels good
to finish, but it also feels good to know everyone there had
a great time as well. Remember that when I come begging
for help in the near future!
On a sad note, Boondoggles brewery needs our help to
continue brewing. Steve Roberts is having some legal troubles and needs some money to get through them. Not everyone knows Steve’s history, but he has been working hard
to brew beer in the Houston area for a long time, starting
with the Galveston Brewery, then moving his equipment to
Boondoggles a few years ago. He’s been a tireless supporter of not only local brewing, but also the entire microbrewing industry in Texas.
Steve writes:
“Your assistance is greatly needed! We are establishing
a legal assistance fund in support of the original founders of
Boondoggles Brewery and pub and its original concept.
“This fund is being initially "kicked off" with your help
and your fifty dollars per person donation. This legal expense fund will be used to pay for legal expenses pursuing
legal action against other partners within our organization
that are in non-compliance with our corporations original
concept, by-laws and or articles of incorporation. This
needed donation is subject to your full reimbursement if not
used for litigation or upon reimbursement (if determined by
the court or its representatives) by the recovery of attorney's
fees from our opponents.
“Please come join us on Saturday, August 26th at 2 p.m.
for our fundraiser party at the Seabrook Community Center.
Live bands, great beer (from Houston area Micro's and
Bre wpubs) and good food!
“Cost for admission is your fifty dollars per person donation (explained above.) Many thanks for your support!
Please make all checks payable to: Steve Roberts O.P.M.
OR John Yancey O.P.M.
“Mail to: 3535 NASA Road One #67 Seabrook, TX
77586”
CLUB MEETINGS AND NEWS:
Bay Area Mashtronauts:
Next Meeting: 6:30 p.m. September 12th , at Bradley’s.
After a great Lunar Rendezbrew, the Mashtronauts get back
to their usual routine. They are reportedly decompressing
after the effort of putting on the annual competition and
looking forward to the Dixie Cup.
Brew Bayou:
Next meeting: 7:00 p.m. August 17th , at Smithhart’s
Country Grill in Clute.
Deja Brew:
Next meeting: September 7th , at the Bank Draft. The 3rd
Annual Home -Brew Goof Tournament will be September
17, 2000 at 7:30 a.m. at Glenbrook Golf Course, near Hobby
airport. Green fees will be $60 per golfer or $200.00 per
foursome. The event is sponsored by The Bank Draft and
The Mercantile breweries. Interested golfers should call
281-304-0358 to sign up (credit cards accepted) or fill out a
form at DeFalco’s and pay by cash or check. The registration deadline is September 9th , so be sure to sign up by then!
They need a lot of brewers to pull this off, 72 golfers are the
minimum to have a shotgun start so that the course is fully
utilized. Lunch will be provided, along with beer and golf
(Continued on page 6)
Serving you for umpteen years!
2415 Robinhood
Houston, TX 77005
(713) 523-8154
For all of your homebrewing needs
5
The Brewpub Chronicles
H
by Donald Sajda ([email protected])
ello Comrades! July 2000, American Beer
Month, and did we celebrate with many in credible beers! We had the 7th Lunar Rendezbrew, the Craftbrewers Festival in Austin and
we managed to visit a few other establishments of fine
crafted brew. So much brew was consumed it makes it difficult to report all of the events this month. I have picked out a
new find to share with you.
At the Craftbrewers Festival in Austin I had the pleasure of meeting the owner of the Real Ale Brewing Co. Brad
was most gracious and said stop in and visit. They are located in Blanco, which is 40 miles west of Austin. Well, as
fate would have it, a few weeks later, I was in a conference
close by and decided to drop in. Armed with just an address
I found myself in downtown Historic Blanco. Walking
around the Historic 3rd Street I happened to head toward the
river and as I looked to the right I saw a large fermenter located behind the building. The sign on the door said come
on in and I did. WOW!!!! As I entered the brewery, I said to
myself, this must be the next step up for the homebrewer. I
was greeted by Head Brewer, Dane Mosher. Dane was very
friendly and gave me a tour and of course samplings of his
brew. Real Ale Brewing has been in business 4 years and
Dane has been the brewer the past two. It is a very small op-
eration with its main market in Austin. Currently they have
brew on tap in two locations in Houston and they are planning to have Spec’s Liquor carry their brew. Last year they
produced 500 barrels. In order to put this in perspective I
know most of you have done the St. Arnold’s tour (my favorite tour, by the way) and they produce around 12,000
barrels. Dane stated that Real Ale Brewing plans to increase
production this year with some new equipment that they
added. They currently brew three styles. There is an English
Style Ale, which uses saaz hops, a Brown Ale, and my favorite, a Rye Ale that has a 5.6 abv. All of his brews were
very tasty, refreshing and unfiltered. I could have stayed
here all day.
An odd thing happened as I was leaving. I asked Brad
if he would sell me a tap handle (I collect them) and he said
they didn’t have any but if I left my name and address he
would contact me. Well after talking a bit I found out that
Brad was from the class of ’84 of Klein Oak High School.
Oddly I’ve taught there since 1982. It’s a small world. By
the way Brad, please remember about that tap handle.
I do recommend that you give The Real Ale Brewery a
try. You’ll be very pleased with their craft brews. Their address is 405 3rd Street, Blanco, Texas.
(
Watch This Space
(Continued from page 5)
carts. There will be tons of prizes to win based on longest
drives, straightest drive and so forth. This is the first time
the Deja Brewers have opened their event to the rest of the
clubs, so let’s all show our support!
M*A*S*H:
Next meeting: 7:00 p.m. August 12th , at Angel’s Homebrew Supply
COMPETITIONS:
Foam Rangers:
Next meeting: 8:00 p.m. August 18th , at DeFalco’s Central. Beers of the Month for August are Pale Ale and Bitter.
The next Dixie Cup organizational meeting will be Sunday,
August 27th at 4:00 p.m. at the Timberwolf Pub. Anyone
interested in helping out is welcome. Watch for a Foam
Rangers representative at a homebrew club meeting near
you, as they fan out across the land to promote the upcoming
Dixie Cup!
September 23, 2000 - Lubbock, TX - Cactus Challenge
Entry Deadline: Septe mber 8, 2000 Late entry deadline:
September 15th , 2000 Entry fee: $7.00 per entry, late entry
KGB
Meeting Calendar
Golden Triangle Homebrew Club:
Next meeting: Thursday, August 10th . Anyone interested in Golden Triangle events can call Joe Kubenka at
(409) 721-9810 nights or (409) 575-1581 days for locations
and times.
September 2000
(Articles due 9-4)
Place:
Date:
Time:
KGB:
Next meeting: 7:00 p.m. August 26th , at Tom Bickell’s
house. This is the (in)famous KGB Salsa competition, which
John Donaldson has won two years in a row. Look for a lot
of beer to be consumed to quench the flames!
6
Brew Stop
17th
Noon
October 2000
(Articles due 10-9 )
No real meeting this
month since we’ll all be
at the Dixie Cup. See
http://www.
foamrangers.com for
details.
Watch This Space
Future BOM/KOM Schedule
fee: $9.00 per entry. Contact: Larry Pyeatt (806) 763-0577
or (806) 742-3527 E-mail: [email protected] Web:
http://www.door.net/homebrew
Aug Light Ales (Blonde, American Wheat &
Cream Ale)
Sep Amber Lager (Oktoberfest & Vienna)
Oct open due to Dixie Cup
Nov Imperial Stout, Barley Wine & Holiday Beer
Dec none due to Christmas Party
Jan IPA & Amber Ale
Feb Brown Ales, Old Ales & Scottish Ales
Mar Bitters & English Pale Ale
Apr American & European Lager
October 20-21, 2000 - Houston, TX – 17 th Annual
Dixie Cup MCAB Qualifying event. Entry Deadline: October 6, 2000 Late entry deadline: October 13, 2000 Entry
fee: $6.00 per entry, late entry fee: $10.00 per entry. Contact: Bev Blackwood (713) 348-5925 (Work) or (713)
432-1248 (Home) E-mail: [email protected] Web: http://
www.crunchyfrog.net/dixiecup/
November 4 – 5, 2000 - Kent, WA - Brews Brothers
Novembeerfest 2000 MCAB Qualifying event. Entry
Deadline: October 27, 2000 Entry fee: $5.00 per entry.
Contact: Rick Star (425) 821-9388 (Home) or (425) 6558485 (Work) E-mail: [email protected] Web: http://
www.brewsbrothers.org/nbftop.htm
Brew Free for a Day!
Check out the Future BOM/KOM Schedule
above. We need volunteers to brew a keg for
some of the future meetings. If you see a style up
there that you consider to be your specialty, contact the Commissar Brewski
([email protected]) and let him
know you’ll step up and brew for the good of the
collective. If you’ll brew ten gallons at The Brew
Stop and give half of it back to Ken, he’ll furnish
all of the ingredients. A free day of brewing!
(
SWM seeks S/DF for possible LTR. Must have RIMS
and be able to lift full carboys and kegs of wort and
beer. Hop-head a plus. Send photo of RIMS. % 4203
Join The Party!
Sign Me Up - I want to be a member of the KGB: (please fill in the form below as completely
as possible. Be sure to indicate your preferences by checking the appropriate boxes.)
Membership cost is $20.00 annually, or two years for $35.00, payable in cash or by personal
check (make payable to KGB). Give this completed form to a club officer along with your dues,
or mail to The KGB Homebrew Club, c/o DeFalco’s, 16460 Kuykendahl Ste. 140, Houston, TX 77068 ( DO NOT send
cash). Paid membership entitles you to full club benefits, including a monthly newsletter & 5% discount on most
purchases at any DeFalco’s location.
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7
A
S
S
L
!
AM
Salsa Style (A Blast From The Past)
by Carl Scott ([email protected])
ost of you realize that, whenever there is a
competition of any kind involving objects
or substances created by mankind, there
must be some guidelines so that the
entrants will have some idea of what to target their entries
toward, and so that the judges will have a reasonable
concept of what they’re looking for in a winner. I know
that our poor, deprived membership has managed to
struggle along without any such guidelines for the annual
salsa competition over the years, but I figure it’s time
somebody put an end to the clusterf…well, you know what
I mean.
Most circles of salsa thought recognize four major
categories of this delightful creation.
Genuine Mexican Red Salsa: Deep red in color,
prominent tomato presence, with an apparent, yet balanced
cilantro character. Cumin is also often used in varying
quantities, but should not dominate the flavor profile.
Onions should be apparent, but not overbearing. Hotness
can vary from mild to blow fire outa yer ass hot, though the
upper end of the range is typically discouraged in this style.
Jalapeño or serrano peppers are the preferred source of heat.
This variety is often served warm to ensure that the full
range of flavors is apparent. Served with white or yellow
corn tortilla chips.
Genuine Mexican Green Salsa: This sauce must be,
by definition, green in color. The color is obtained solely
from the peppers used in its composition. Think of it as the
previous salsa with the tomatoes left out. A true Jalapeño
pepper is preferred, and lots of it. Cilantro and onion are
used to balance the flavor. Hotness is, by its very nature on
the extreme upper end of the spectrum. This can be
enjoyed by any idiot at any temperature, by no one but an
idiot at any temperature. Serve it with lots of beer; style of
chips is irrelevant.
Tex-Mex Style Salsa: Another of the red varieties,
this salsa is much like the Genuine Mexican Red Salsa,
except that the parameters are less restrictive and the use of
cilantro is optional, at best. Expect a very bold tomato
flavor, perhaps with a little cumin. Hotness is typically on
the lower end of the spectrum so folks North of Dallas can
enjoy it, too. Served at any temperature, because those who
gravitate toward this style usually don’t know any better
anyway. Can be served with any type of chip, including
Fritos® and Ruffles®. Doesn’t matter what kind of peppers
you use, because the strong tomato flavor will probably
drown out any distinctive pepper flavor, anyway.
Border Green Salsa: A truly delicious offering
seldom found in gringo-operated Mexican restaurants, this
typically mild salsa features tomatillos as its primary source
of color and flavor. This salsa should be light green in
color and creamy in texture. If you find tomatoes or onions
in this one, someone dropped their chip from the other stuff
into your bowl. Poblano peppers are acceptable for this
The Y2K
KGB Salsa
Competition
Whip up your best batch of
salsa or buy your favorite
brand. Couple it with a
bag of the chips that create
the salsa combo
extraordinaire and you’ve
got yourself an entry,
pardner! Bring it with you
to this month’s meeting and
vie with your fellow heatseekers for fabulous prizes.
(Continued on page 9)
8
Know Your Member
by Brian Ellis ([email protected])
I
t’s back. The long awaited and exciting column
called, KNOW Know know, YOUR Your your,
MEMBER Member member (again, insert echo effects here).
This is the column that introduces various KGB
members. By reading this, you will learn more about
your members–maybe some things you shouldn’t
know. All you have to do is kick back with a homebrew and enjoy the interview. Be sure to introduce
yourself to the interviewee next meeting.
This month’s interview is with a newly returned
KGBer. This member was with
the club many moons ago but
somehow let his membership lapse (tisk, tisk). After
last years record ribbon winning at
Dixie Cup as an “Independent”, we had to
lure him back to join the club. May we pre sent to you, Donald “Where’s the Malt”
Sajda.
Brian: I want to personally
welcome you back to the
KGB. I hope your return has
been as enjoyable as the
high-octane beers you brew.
So, how did you get started brewing these
malt classics at home?
Donald: Believe it or not, Roberta,
bought me one of those brew kits at the
Brew Stop for Christmas five years ago.
Seven batches later I formulated the first version of the now
famous “Buffalo Chip Imperial Stout” which took a third in
the ’95 Dixie Cup.
Brian: Also, congratulations on your winnings at the
Lunar Rendebrew competition. I believe you beat my Be lgian Dubbel with your Tripple…you bastard (just kidding,
he he). A Best of Show judge mentioned the Tripple finished 4th on the table…not bad!! When did you
brew this bad to the bone Tripple? Is brewing
Belgian beers more challenging? What were the
ingredients and your brew techniques?
Donald: Thanks Brian. I am very honored
that it was ranked that high (and, of course, to
have beaten your brew). Take no offense,
Brian, but Belgian beers need to be really
big! Get that gravity HIGH! This beer
was born February 28th. I do feel that
each style of brew represents a challenge
that needs special techniques. For this one
a special ingredient is needed. That is real
Belgian rock candy.
Brian: You’ve been traveling a bit lately
and providing us your beer experiences. Is the
traveling for work? Where do you plan to go
next?
Donald: Heck, no! It is my quest to find the
finest craft beer in the land. My wife and I have
even done three cross country American
Brewery vacations using pubcrawler.
com as our guide. She did convince me
to visit a few art galleries and museums along the way. Damn, the things
we have to endure to be able to drink
good brew! Well, this weekend, I plan to make a short trip to
try the Corpus Christi Brewery.
Brian: It’s known that you have a love affair for bre wing unconventional beers. Now, why is this true…could it
be an issue you have from childhood?
Donald: As a Polish teenager I remember coming
home after many a party to my Dad’s bowl of pickled pigs
feet staring me down as I opened the fridge. The shock of
those midnight raids to the refrigerator must have warped
my mind. So, in comparison, cactus, agave, maple syrup,
and Belgian candy seem like “normal” ingredients to me!
And as I write this, the Cactus ale is sitting in the primary.
Can’t wait to see that bright red glow of the head.
Brian: Dixie Cup is just around the corner. Those
malt-mountains you brew should be sitting in your secondaries by now. So, what creation’s do you have aging for
Dixie Cup entries this year?
Donald: Well let me start off by saying I want us as a
club to kick ass in the Dixie Cup! As for entries…wow!…
Mr. Malt here has 2 Imperial Stouts well into the secondary.
One I created for the KOM in November. I did back off on
the starting gravity for my KGB comrades. This lite version
was 1.088, and the 2nd batch, the true Buffalo Chip Stout
page 11)
was 1.097. I will also have 2 high octane(Continued
Belgian on
Trippels,
Salsa Style
(Continued from page 8)
variety, in addition to serrano and jalapeño peppers, but,
especially in the latter cases, small quantities must be used
to ensure the trademark mild character of this salsa. Best
served between 70 and 100 degrees American, with only
the finest crispy white tortilla chips.
Well, I hope that clears the air on this salsa thing.
Surely you folks are formulating your recipes already and
know where you’re headed. Judges, if I were you, I’d sniff
the stuff before attempting to taste it. People have been
known to slip some pretty mean products into this
competition. Besides, if it’s that wild, you can pick up all
of the flavors you need with your nose.
I’ll be there with my bag of primo Mexican restaurant
style white corn tortilla chips in hand, and I look forward to
sharing the offerings with you folks. What kind am I
bringing??? Well, you’ll just have to wait and see, now
won’t you?
(
9
Brewer To Pay Damages To
Alcoholic Employee
SAO PAULO (Reuters — March 25, 2000) — A Brazilian
beer maker won a court case against his former boss Brahma
brewer, arguing that years of "tasting" up to 12 liters (3.2
gallons) a day had turned him into an alcoholic, officials
said.
A top Brazilian court on Tuesday ordered Brahmato to pay
moral damages to its former senior brewer Bernd Naveke,
who had spent 20 years at Brahma's service before being
forced to retire at the age of 40 due to his drinking problem.
Beer quality tests were part of the job.
Drink Grolsch.
It’ll bring out the
beast in him.
Oh, baby, I
REALLY like
that perfume
you’re wearing!
Naveke was awarded about $30,000 in damages and a
monthly pension for life equal to his old salary of about
$2,600.
"Brahma brewing company will have to compensate its senior brewer ... for inability to work due to alcoholism acquired during his 20 years of work in which he had to conduct beer quality tests," a court in Brasilia said in its ruling,
posted on its Web site.
The court quoted Naveke's lawyers as saying the brewer had
to drink six to eight liters, equal to 1.6 to 2.1 gallons, of beer
each day starting early in the morning. Ahead of weekends
and holidays, his daily intake was as high as 12 liters (3.1
gallons).
The court, which upheld an earlier decision by a lower court
in Rio de Janeiro, said Brahma's main crimes were failing to
warn Naveke of the risks associated with his profession and
failing to conduct medical tests.
Brahma had challenged the Rio court's ruling. Company
officials were not immediately available for comment and it
was unclear whether the company was planning to take the
case to the Supreme Court.
How to get to Tom Bickell’s House
From DeFalco’s North: Get on Kuykendahl
(hang a left) and go to FM 1960. Turn right and
drive 6 miles then turn right onto SH 249. Drive
0.7 miles to Grant Road and turn left. Drive 2.9
miles to Lakewood Forest and turn right. Drive
0.2 miles to Gardenglen Drive and turn left.
Look for 11710 Gardenglen Drive. You’re
there!
(
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Tom’s House: 11710 Gardenglen Dr.
10
Notes From the General Secretary
Ruble Collector’s Report
(Continued from page 3)
(Continued from page 4)
phone, which is actually an ashtray or an empty beer glass.
g) They swallow a pickled egg whole so they can be
rushed to the hospital.
So…if any of these or others you can think of, happen
while at the meeting, go find someone else to talk to and see
about pouring them a beer first, that way they will be able
to better communicate with you or at least listen until their
beer runs out, so have plenty on hand.
Sorry, I did not visit any exotic locations which I could
write about, but don’t despair I’ll be taking a trip somewhere sometime soon.
in judo, did not hesitate or politely feign a struggle, but simply slammed her arm to the table in a single overpowering
motion.
Moscow gasoline prices are set to rise by an average of
10 percent toward the end of August, Interfax reported Sergei Borisov, president of the Moscow Fuel Association and
head of the Russian Fuel Union, as saying.
Wholesale prices for oil products are already close to
last year's October and November levels, which were 6.80 to
6.90 rubles per liter of 92-Octane, Borisov said Friday.
Oil prices have been hiked in many regions, causing an
outflow of fuel from the capital to other regions, he said.
"There may well be a gasoline shortage in Moscow and
the price may jump as a result," Borisov said.
Sounds like the same stuff we see in the U.S.
HAIL TO THE CZAR!
Hasta la Bye-Bye
The Rod-Man
(
(
Know Your Member
Brian: It’s nice to see you make our KGB meetings.
It’s also nice to have a designated driver, your wife Roberta.
Now, does she enjoy the antics of our meetings or just there
for moral support? Also, does Roberta help you in the
kitchen? My wife doesn’t…she just goes shopping!
Donald: I wouldn’t let my wife within a mile of me
brewing. She can create the biggest mess you have ever
seen. That really is her only negative feature. She really enjoys beer, especially the big ones. Normally she just drops
me off and picks me up after the meetings, but this past
meeting John Donaldson invited her in for a few samples.
All of us got to know each other at the Bluebonnet last
March. She’s attended most of the Brew festivals in the
state and feels real comfortable around the brewing scene.
Brian: Well thank you for returning to our “party”.
Your presence has helped balance out the club from those
wimpy Golden and Wheat Ales. You just have to have a
dose of malt from time to time to keep things in line. Have
you considered running for KGB officership in the future?
Donald: I would like to start off by thanking the KGB
for turning me on to hops! I’m really beginning to enjoy
them. I’m almost to the point of dry hopping the KOM Buffalo Chip Lite Imperial Stout (Do it!—MOP). I am still giving it some thought (Do it!—MOP). Give me your feedback,
guys (Do it!—MOP).
Running for office?…You know I feel that in order to
have a successful club everyone needs to make a positive
contribution in one way or in other. In the short time I’ve
been active I’ve really enjoyed the comradeship, the activities, the brew contests, and beer of the month tastings. All
of us need to realize it takes active participation to make
things happen. I plan to be an active member and will volunteer my time and efforts for the good of the group.
(Totally avoided answering the question, just like a seasoned politician. You’ll do fine.—MOP)
(Continued from page 9)
my personal favorite St. Ziggy Olde Ale, my Salt Lake
Scotch ale, An Imperial beer (1.190 YES!!!) and a number
of other special brews (Cactus ale and Big Toe to name a
few).
Brian: The next few Big Batch Brew Bash styles will
be big beers as well. Now, I’m going to go out on a limb
but I see Donald brewing several I.PA.’s and Barleywines.
We will see to it your membership doesn’t lapse again. It
would be nice to see the KGB take home 1st place the next 2
years. Did you brew an A.P.A. this last BBBB? Have you
brewed any other “wimpy” beer styles?
Donald: Well Brian my 117th batch of brew was an
APA for the Big Batch. Can you believe that I had never
done one before? In addition, I have not brewed an IPA.
But, in the spirit of St. Arnold I will study this style and
come up with an entry or two. The St. Arnold people have
been so supportive of the Brew Bash and the homebrewing
community so I, as a KGB comrade, feel compelled to enter.
But please don’t get your hopes up for me and this style. I
have a hard time with anything below a starting gravity of
1.078. It just doesn’t taste right. Now on the other hand Big
Batch 2002 is a different story. As we speak, I have a number of bottles of BIG TOE conditioning in the beer cooler. I
have to say it tastes damn good. I will release a few at the
Dixie Cup. And, of course, I plan to brew a few more before
then.
Truth be known, I do brew “wimpy” brews. I make a
lot of American Wheat beers for my non beer loving friends.
Peach Wheat, Raspberry Wheat, and Honey Wheat (which
is really a high SG beer but is very sweet and smooth) are a
few favorites.
And finally, Comrade Mark Rogerson turned me on to
a Rye Beer of his a few weeks ago. Well, I had to play with
it and created a Hoppy Rye Pale Ale.
It’s almost ready to bottle.
(
11
Visit the KGB website at:
www.thekgb.org
Kuykendahl Gran Brewers
c/o 16460 Kuykendahl #140
Houston, TX 77068
Fine Print
Club Officers:
Czar
General Secretary
Ruble Collector
Commissar Brewski
Minister of Propaganda
Minister of War
Newsletter Staff:
Ron Solis
Jose Rodriguez
Pam Wall
Bruce Wolitarsky
Mark Rogerson
Adrian “A.C.” Cornelius
Mark Rogerson
Contributors:
Ron Solis, Jose Rodriguez, Pam Wall, Bruce Wolitarsky, Bev
Blackwood, Donald Sajda, Brian Ellis, Carl Scott
The Kuykendahl Gran Brewers (KGB) Newsletter is a
monthly publication of the Kuykendahl Gran Brewers
Homebrew Club. The subscription rate is $20.00 / yr. or
$35.00 / 2 yrs., which includes full club membership.
Correspondence and inquiries can be sent to the KGB, c/o
The Brew Stop, 16460 Kuykendahl Ste. 140, Houston, TX
77068. Telephone inquiries should be made to The Brew
Stop at 281.397.9411, or the Czar at 281.324.7157, or the
editor at 281.855.4746.
Disclaimer: Articles appearing in this Newsletter are the
writings of the editor and/or KGB members, unless
accompanied by a by-line or accredited to another source.
The articles are presented for general informational
purposes, and do not necessarily reflect the opinions of the
KGB Homebrew Club, its officers, or members.
12