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HOMEBREW Digest #0312
HOMEBREW Digest #312 Wed 29 November 1989
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
viruses in beer? (Mark Stevens) <stevens@stsci.edu>
Virus Beer (rdg)
List of brewpubs (Walt Thode)
Re: Weird beer ingrediants (Wayne Allen)
basic meade (Ed Falk)
Digest e-mail list, NJ brewers. (adietz)
"Health food store" malted barley syrup ok?
(Dan Hall CSS/NSG Transmission Products Engineering 28-Nov-1989 1355)
Re: "Short" Fermentation? (Kevin [My Amiga has e-mail] McBride)
Re: Sanitation (Andy Wilcox)
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
----------------------------------------------------------------------
Date: Tue, 28 Nov 89 10:21:18 EST
From: (Mark Stevens) <stevens@stsci.edu>
Subject: viruses in beer?
Mary Albini writes:
"will this beer harbor viruses?"
Beer is generally a very poor carrier of diseases. In "Malting and Brewing
Science" by Hough, Briggs, Stevens, and Young, there is a chapter on
Microbiological Contamination (Chapter 21). To quote from this chapter,
"Pathogenic micro-organisms fail to grow in beer, or even survive for
extended periods." The book goes on to say that there is only a narrow
range of microorganisms that can survive a short time in beer, among these
yeasts, a few bacteria that produce those nasty off-flavors, and some
molds.
Viruses can only replicate in certain types of single cells, and its highly
improbable that any virus can grow in a beer. If you're reeally worried
about it though, let the batch age a little longer and let the alcohol
kill off whatever might be lingering.
RDWHAHB
- --Mark Stevens
STScI, Baltimore, Maryland
stevens@ra.stsci.edu
------------------------------
Date: Tue, 28 Nov 89 09:42:43 MST
From: rdg@hpfcmi
Subject: Virus Beer
Full-Name: Rob Gardner
> From: Marty Albini <martya@hpsdl39>
> What I'm wondering is: will this beer harbor viruses? Will I
> have to drink the whole batch myself, or can I share the beer without
> sharing the bug?
No known pathogens can survive in a beer-strength alcohol environment.
> Please, let's limit this discussion to QUALIFIED responses.
I'll qualify that by saying that I read it someplace ;-)
Rob
------------------------------
Date: 28 November 1989 0900-PST (Tuesday)
From: thode@nprdc.navy.mil (Walt Thode)
Subject: List of brewpubs
I promised some time ago to compile a list of brewpubs if others would send me
data on them. I apologize for taking as long as I have, but I've finally
gotten the list in some kind of order.
I cannot vouch for the accuracy of very much of the information contained
herein; in fact, there are likely some microbreweries and non-brewpub bars
listed as well as straight brewpubs. In addition, one of the sources appeared
to have been scanned in, with numerous instances of dropped or altered
characters. Use the list with caution.
If you have corrections or additions, send them directly to me at
thode@nprdc.navy.mil, since I am going to be forced to stop subscribing to the
homebrew digest.
The following individuals (and probably others I have lost the references
to) provided information that appears in the list. The commentaries
sprinkled throughout the list are theirs:
Steve Cook <cook%arkle.decnet@cheme.tn.cornell.edu>,
Jackie Brown (bitnet: brown@msukbs)
Jim Boughton (boughton@rd1632.dayton.ncr.com)
owen_d_beckley@att.com
pms@Sun.COM (Patrick Stirling)
noah@june.cs.washington.edu (Rick Noah Zucker)
Paul W. Placeway <pplaceway@BBN.COM>
John R. Mellby (jmellby@ngstl1.ti.com)
John DeCarlo (jdecarlo%mdf@mitre.org)
Spencer (spencer@eecs.umich.edu)
Roy Mengot (panzer@flopn2.csc.ti.com)
Mark Stroup (ms56+@andrew.cmu.edu)
Tim Weil (Tim.Weil@f419.n109.z1.FIDONET.ORG)
Here's the list...
USA
Alaska -- Douglas:
Chinook Alaskan Brewing and Bottling Co. - 1407 5th St.
California -- Arcata:
Humboldt - 856 10th Street, Arcata.
California -- Berkeley:
Triple Rock - Shattuck near University, Berkeley. "This is one of the
best around. Several excellent beers; they also usually have a
specialty brew available. The selection varies, but they always have
at least an amber and a dark. Recommended!"
Golden Gate Brewery - Near the waterfront. "Very big place with
progressively designed interior. Beer is good, but not very hearty.
Pub Atmosphere."
Thousand Oaks Brewing Co. - 444 Vassar Ave. Capacity: 387 barrels.
Thousand Oaks Lager, Golden Gate Mat Liquour, Golden Bear Dark Mat
Liquor, Cable Car Classic Lager.
Bison - 2598 Telegraph.
California -- Boonville:
Buckhorn Saloon/Anderson Valley Brewing Co. - on Highway 126 between
Hopland and Ft. Bragg, not far from Hopland). "I've only had their
beer bottled (26 oz. bottles). The pub looked nice but I didn't have
time for a beer. The beer is very good; they make a Porter, an Amber,
a light beer, and a wheat beer which I haven't tried. The others are
all excellent, especially the porter - dark and smooth, almost creamy,
yum yum! Their beer is available all over the Bay Area in bottles.
I highly recommend it."
California -- Calistoga:
Calistoga Inn - 1250 Lincoln Avenue, Calistoga.
California -- Chatsworth:
Angeles Brewing Co. - 10009 Canoga Ave.
California -- Chico:
Sherwood - 319 Main Street, Chico.
The Saxton Brewery - 11088 Midway. Capacity: 100 barrels. DuBru Ale,
Ivanhoe Ale, Lion Hearted Ale (Seasonal) Excalibur Stout.
Sierra Nevada - Well-known microbrewery in Calif., brewpub open late '89.
California -- Davis:
Back Alley - 139 G Street, Davis.
California -- Emeryville:
The Emeryville Brew Co. - The Bay Area's newest brewpub.
Emery Pub - 5800 Shellmound (is this the same place as the prior reference?)
California -- Emile (?):
Golden Pacific Brewing - 5515 Doyle St.
California -- Eureka:
Lost Coast - 617 4th Street, opening late '89.
California -- Fort Bragg:
North Coast - 444 North Main Street.
California -- Fremont:
Brewpub on the Green - 3350 Stevenson Blvd.
California -- Fresno:
Butterfield - 777 East Olive.
California -- Hayward:
Buffalo Bill's - B Street & 2nd street. Own beer plus Sierra Nevada
and others on tap Darts, pub food.
California -- Hollister:
San Andreas Brewing - at 737 San Benito St in Hollister, about 45 minutes
east of Monterey. "Their Earthquake Pale Ale had no head to speak of
but combined some nice malt and very hoppy bouquet. The Seismic ale
was very fruity and harked back to some of the Lambics. It was made
using some wild NY yeasts. The earthquake porter had its taste
softened a touch by the coffee and chocolate complexities brought to
the roasted malts. The Kit Fox Amber had a fruity aroma, medium body,
no head but was a nice hop and malt blend. Now, the Cherry Ale was a
definite throwback to the Belgian styles with serious cherry in the
bouquet and the taste but was an interesting addition to the four
other offerings." (Not hurt seriously by quake damage, despite being
near its epicenter.)
California -- Hollywood:
Gorky's II - 1716 North Cahuenga Blvd.
California -- Hopland:
Mendocino Brewery - "A very nice pub with good home brewed beer. Their
beer is superb, especially draft Red Tail Ale. The original California
Brew Pub. Peregrine Ale and Eye of the Hawk (seasonal) are excellent.
Live music, indoor and outdoor (in a hops garden) seating and good food."
California - Larkspur:
The Marin Brew Co. - Larkspur Landing. "Very good! One of the best
around. Large place, good pub food. The amber and porter are both
excellent, the wheat beer was good but too light for my taste.
Recommended."
California - Lebec:
Grapevine - 658 Lebec Road.
California -- Los Angeles:
John Bull Pub - 958 South Fair Oaks Ave.
(Fair Oaks south from 210, or turn left off the end of the Pasadena
fwy 2 blocks to Fair Oaks right).
Gerky's Russian - 536 East 8.
Los Angeles - 1845 South Bundy in West LA (opening '89).
California -- Mammoth Lakes:
Mammoth Lakes - 170 Mountain Blvd.
California -- Modesto:
Stanislaus Brewing Co., Inc. - 3454 Shoemaker Ave. Capacity: 5,200 barrels.
St. Stan's Altbier (Amber and Dark).
California -- Monterey:
Monterey Brewing - at 638 Wave St in the Cannery Row district of Monterey.
"It is a small stand-alone building and a night time rock and roll bar.
It featured a pale ale that was very hoppy. Their Amber was a
wonderful brew of roasted and had a hint of caramel flavor.
Their porter was nearly opaque and the malt flavor practically
separated in your mouth for easy evaluation. Wonderful!" (Not damaged
by recent earthquake.)
California -- Mountain View:
Tied House - Villa St. "Yuppie to the core, too much so for my taste.
First time I went the beer was mediocre, since then it's been much
better. They have a light, amber and dark all the time, and one or 2
specialty brews that vary. The light's too light for me, and the amber
is pretty light too. The dark is what I would call an amber; both the
amber and dark are OK, but unmemorable."
California -- Napa:
Willett's - 902 Main Street.
California -- Nevada City:
Nevada City Brewing Co. - 75 Bost St.
California -- Oakland:
Pacific Coast - 906 Washington Street.
California -- Palo Alto:
Lancashire Tavern -
Gordon Biersch brew pub - California St (south of University a few blocks).
"It's a restaurant rather than a pub. They have a Maerzen and an
Oktoberfest (not really, it's too light to be called that) both of
which I liked. Pretty good food. Overall nothing special. 3 to 5
varieties of homebrew, depends on day & season."
California -- Pasadena:
Crown City - 300 Sourth Raymond.
California -- Sacramento:
Hogshead Brewing Co. - 114 J Street.
Rubicon Brewing Co. - 2004 Capitol Avenue.
California -- San Diego:
Old Columbia - in downtown San Diego. "The first brewpub in San Diego.
It has taken the path to long-term success (I suppose) by catering
to the yuppie crowd, and their market research must have worked,
because the place is always crowded. The beer isn't bad, but it's
a little lacking in character. A glass wall separates the dining
area and brewery, where the tanks and other equipment are visible."
Mission Brewery - scheduled to open Feb. '90. "The brewmaster went
through a previous incarnation in a back-alley place in Fallbrook
(50 mi. north). I liked his beer there better than Old Columbia's;
it had a better flavor and a bit more hops bitterness. He's
currently making beer to sell in 3-4 restaurants around town. The
on-site place is part of a renovation of an old (70 years ago)
brewery building near Pacific Highway and Washington St. into
a brewery/office/shop complex."
California -- San Francisco:
San Francisco Brewing Co. - Columbus Ave (near Broadway).
"Not bad. Nicely decorated and a good atmosphere. Not too Yuppie!
The beer's pretty good but not as good as Triple Rock. They've
only once had an amber, usually it's 2 lager's and a porter. The
porter's pretty good.'
Sea Cliff Cafe - 1801 Clement.
California -- San Jose:
Winchester Brewing Company - "They have three brews, a pale ale,
an amber ale, and a stout. For $2.50, you can get a "sampler", a
small glass of each ale. Operated by a Chinese family so food is
Chinese influenced. Their beers are not hearty--rather thin, but their
Pale Ale is the hoppiest beer around. Their "Porter" is so thin that
light can shine through it."
Biere Brasserie - 33 East San Fernando St. Capacity: 1,000 barrels.
California -- San Luis Obispo:
SLO Brewing - 1119 Garden Street.
California -- Santa Cruz:
Front Street Pub (Santa Cruz Brewing) - at 516 Front Street in Santa Cruz.
"It a nice western pub atmosphere, good bar food and Lighthouse Lager.
Although it was slightly cloudy and the slightest yeast and dyacitil
in the taste, I rated it a 40. The Lighthouse Amber had a perfect
copper color and loses a point on body but has terrific drinkability.
Their Pacific Porter was a sterling application of roasted malt.
They had bottles to go." (Out of action temporarily after recent
earthquake.)
Sea Bright Brewing Company - at 519 Sea Bright. This was a more modern
type of a well lit bar and seemed to cater to a young crowd. I tried
their sampler which included Pelican Ale, a hoppy ale with a rocky
head and wonderful aftertaste. The Sea Bright Amber was unfiltered
and therefore a touch cloudy and yeasty but while the hops dominated
the aroma, the taste was more balanced. Their Batman's Best Bitter
was crystal clear, a bit weak on body but the final rating was
identical to the Amber. They also had Kangaroo Pale Ale which
contains only 1.5% alcohol. It was maltier, sweet, had a slight
green apple smell and taste and wasn't a great beer." (Survived
recent earthquake without major damage.)
California -- Santa Monica:
City of Angels Pub/Brewery - opened in Jan. Brewing and serving Heavenly
Gold, Angel Amber, City Light, and one seasonal beer.
California -- Santa Rosa:
Kelmer's Brew House - Ale, lager, stout, and sometimes porter, all good.
"This is very new place, refectory tables and darts are the atmosphere."
California -- Truckee:
Pizza Junction - 11401 Donner Pass Road.
California -- Walnut Creek:
Devil's Mountain Brewery - on N Main St. "The Devil Mountain is a
'classier' place without being snobbish and brews 6 beers at the
moment. I recommend their Hexenbock Lager as perhaps one of the
best lagers I have tasted, I'm not a real lager fan though. I suspect
it is one of those love/hate brews as it does have an unusual taste."
California -- Woodland:
Dead Cat Alley - 666 Dead Cat Alley.
Colorado -- Boulder:
Boulder Brewing Co. - 1880 Wilderness Place?
Colorado -- Denver:
The Wynkoop Brewery - The first brew-pub in the Denver area
Colorado -- Vail:
Alpenstube - ?
Hawaii -- Wailuku:
Pacific Brewing Co. - P.O. Box 1137.
Idaho -- Caldwell:
Snake River Brewing Co. - Route 5, Box 30A.
Illinois -- Chicago:
Berghoff (restaurant and bar), 17 W. Adams - "has their own beer (brewed
for them, but they are building their own brewery); good Oktoberfests.
River North Brewery/Sieben Brewing Co. - the first brewpub in Chicago.
Goose Island Brewery - 1800 N Clyborn (just n. of North Ave. at the corner
of Willow, Sheffield, and Clyborn). "Monday nights are Lager Nights and
Tuesdays are Ale Nights. The special prices are $1.50 a pint. Usually
everything is $3.00. In addition to their regular Ale and Lager, they
also have a regular Pils and two or three specialty brews that change
with the seasons."
Tap and Growler - 901 W. Jackson. "This place has some good beer,
but wasn't very consistent. The food was the best of the three. They
also sell other brands of bottled beer."
Weinkeller - corner of Roosevelt Rd. and Ridgland Ave. in Berwyn.
"Over 500 different beers; recently they started brewing their own."
Iowa -- Amana:
Millstream Brewing Co. - P.O. Box 283.
Kansas -- Lawrence:
The Free State Brewery - In the 600 block of Massachusetts St. "The
owner has been interested in beer and brewing for some time, and spent
the last couple of years putting this together. Before he could do
anything, he had to get Kansas laws changed! Kansas passed prohibition
in the 1880s, and the breweries then in existence closed. This is
the first one to open since. They make three beers: a Kolsch (a light
beer for American tastes), an Ale (which is really *wonderful*), and
a bock. They'll change seasonally. They also have great food and a
pleasant atmosphere."
Kentucky -- ? (Northern Kentucky):
Oldenberg Brewery - Microbrewery
Louisiana -- Abita Springs:
Abita Brewing Co - P.O. Box 762.
Maryland -- Baltimore:
Sisson's Restaurant - "on East Cross Street, a few blocks from the Inner
Harbor, has become the first brewpub in Maryland. Sisson's is serving
golden and amberales, along with its existing list of about 60 specialty
beers and a menu that features Cajun and Creole dishes and fresh seafood."
Baltimore Brewing Company - scheduled to open on Albemarle Street. "This
establishment, to be owned and operated by members of Europe's Grolsch
brewing family, will be a German-style restaurant and serve a lager beer."
Maryland -- Glen Burnie:
The British Brewing Co. - 6759 Baymeadow Dr.
Massachusetts -- Boston/Cambridge:
Commonwealth Brewing Company - 85 Merrimac Street; five house brewed
beers (not bottled?) "I had some of their Boston Best Burton Bitter,
which was drinkable, but not much more. A fair sense of the hops,
moderately bitter, but no real finish, no nose. Very cloudy, too.
After that I ordered a pint of the amber ale, which had been very good the
last time I had been there. This was a real disaster - almost as dark as a
porter, but completely bland in taste. Bud in a can has more taste than
this stuff. Overall, a major disappointment. I'll be in no rush to
return."
Cambridge Brewing Company - on Hampshire St just outside of Kendal Square
(Note - this was written by a part-time bartender there) "The beer is
much better than it was when we first opened. Tending bar I now hear
much more of 'this is really good' than 'this is interesting'."
Jacob Wirth's - 31 Stuart and Eliot?
Wursthaus - at Harvard Square
Michigan -- Kalamazoo:
(No name available) - "You can usually get something from there on tap
at the Del Rio (on Washington and Ashley), and various other bars may
have it in bottles. Some names you may see: Bell's Beer, Great Lakes
Amber Ale, Third Coast Beer. He makes a couple of stouts (one is
called Expedition Stout, and there is a cherry stout), a Porter, some
more Ales (one is called Brown Ale or something like that) ... I know
that Partners in Wine at Kerrytown (between north 4th and 5th at
Kingsley) has them, probably the Village Corner (South University at
Forest) does too."
Minnesota -- Minnetonka:
Sherlock's Home Brewery - 1000 Red Circle Drive. "Opened early summer,
'89. Stag's Head Stout, Piper's Pride (Scottish Ale), Bishop's Bitter,
Palace Porter, Star of India (IPA), Gold Crown Lager, Queen Anne Light."
Minnesota -- St. Paul:
Summit Brewing Co. 1,514 barrels. "After installing a bottling line and
doubling production, Summit has not been able to keep up with demand.
The packaging for Great Northern Porter, a gold medal winner at GABF,
is completed, the company reports."
Montana -- Helena:
Montana Beverage Ltd. - 1439 Harris Street.
Nevada -- Virginia City:
Union Brewery - ?
New Jersey -- Vernon:
Vernon Valley Brewery - 1,500 barrels. "Vernon Valley introduced two
brands in 1987, Old World Classic Dark and Old World Classic Winter
Bock, packaged in liter bottles. The brewery is also experimenting
with formulations for a light beer and a double bock."
New York -- Albany:
The Newman Brewing Co., Inc. -
New York -- Buffalo:
Buffalo Brewpub - "This is a local pub in Williamsville (a Buffalo suburb)
selling a lot of imported beer and producing their own beer and ale to sell
on the premises. They produce a dark Amber Ale, and a young Hardy Lager.
Supposedly they also offer good pub food."
New York -- Ithaca:
The Chapterhouse - "located on Stewart Avenue at the foot of Cornell
University opened in the spring of 1989 and has been brewing 3-4 beers
regularly, as well as making the extracts for very good root beers and
ginger ales. On any given night, there are usually three or four beers
very generally described as going from light to dark. The light is
usually a superior reproduction of American Industrial "Lite", while
the darker and richer beers, usually a bitter and a stout, seem well
rounded and flavorful. A drawback seems to be the small size of the
operation. There is little capacity to let the beer age and mellow,
and we have noticed that the stout in particular is often poured
'ahead of its time', leading to a very harsh pint."
New York -- New York City:
Manhattan Brewery - "Try their Porter."
New Amsterdam Brewery -
The Peculier Pub - "is alive and well, and in new and much larger quarters
on Bleecker near LaGuardia Place (between 6th and Bway). If you find
yourself in NYC and are looking for a fine beer selection, try it out."
Old New York Brewing Co., Inc. - 610 W. 26th St.
North Carolina -- Manteo:
Bavaria South, Inc. (Weeping Radish Brewpub) - P. O. Box 1471
North Carolina -- Raleigh:
Greenshield's Pub & Brewery - 214 E Martin St. Opened in early July '89.
Pale ale and Munich Amber.
Ohio -- Cincinnati:
Wallaby Bob's - Australian Brewpub. "Wallaby Bob's is in a mall, and
might technically be a microbrewery, since they do (apparently)
bottle and sell their beer at least for takeout. I have not yet
sampled their wares."
Ohio -- Cleveland:
? (microbrewery?) -
Ohio -- Dayton:
Growlers Brewpub - "No taste information. In addition, Growlers is
opening a brewpub in Columbus in the fall and plans on opening four
more by the end of 1990 in south Dayton, Cleveland, Cincinnati and
Middletown, Ohio."
Oklahoma -- Tulsa:
Duke of Kensington -
Oregon -- Corvallis:
Squirrel's Tavern - "Unquestionably one of the best taverns on the
West Coast. A jewel of taverns in the San Francisco style. Features
Northwest microbrews, Canadian Lagers, Henry's on tap. Features
good food, good music, and real live Oregon hill people."
Old World Deli & Oregon Trail Brewing Co. - 431 SW Second. Capacity:
3,600 barrels. Oregon Trail Brown Ale, English Bitter, Porter, Stout.
Oregon -- Hillsboro:
Cornelius Pass Roadhouse - Cornelius Pass Rd., just south of Highway 26.
Capacity: 728 barrels. Terminator, Liquidator, Hammerhead, Crystal Ale,
Cascade Head, Ruby Tuesday, Cascade Ale, and seasonal brews.
Oregon -- Hood River:
White Cap Pub (Hood River Brewing Co.) - 506 Columbia St. Capacity:
2,500 barrels. Hood River Full Sale Golden Ale and Chestnut Brown Ale,
Porter,Stout and seasonal brews. (Bottled and draft.)
Oregon -- Lincoln City:
Lighhouse Brewpub - 4157 N. Highway 101. Capacity: 728 barrels.
Terminator, Liquidator, Hammerhead, Crystal Ale, Cascade Head, Ruby
Tuesday, Cascade Ale and seasonal brews.
Oregon -- Portland:
Bridgeport Brewpub - 1313 NW Marshal. Capacity: 5,000 barrels. Bridgeport
Ale, Golden Ale, Stout, Emra Stout, Harvest Bitter, Spring Draft,
Winter Brew, Ski Draft, Old Knucklehead Barleywine, Caledonia Ale,
Rose City Ale.
Hillsdale Brewery & Public House - 1505 SW Sunset Blvd. Capacity: 728
barrels. Terminator, Liquidator, Hammerhead, Crystal, Cascade Head,
Ruby Tuesday, Cascade Ale and seasonal brews.
The Brewery Public House (Portland Brewing Co.) - 1339 NW Flanders.
Capacity: 2,500 barrels. Grant's Ale, Imperial Stout, Winter Ale,
Portland Ale, Tmberline Ale.
Widmer Brewing Co. - 1405 NW Lovejoy. Capacity: 2,000 barrels. Widmer
Ale, Weizen, Festbier, Bock, Maerzen, Oktoberfest.
Oregon -- (no city given):
McMinneman Brothers Taverns - (The Greenway Pub, McMinneman's, Cornelius
Pass Roadhouse). "These feature many of the Northwest brews and
international brews. Good food. Watch out for their own brews,
however -- just not up to the NW quality of microbrews."
Pennsylvania -- Adamstown:
Stoudt's Brewery - in Adamstown, near Lancaster, Pa. "Has been open for
about two years. Stoudt's is located in a large beer hall/flea market
complex. They serve a range of six or so beers, all on the good to
wonderful side."
Pennsylvania -- Pittsburgh:
Pennsylvania Brewing Co. - "Just opened its brewpub on the North Side
of Pittsburgh. The beer, Penn Pilsener, which has been brewed in
Smithton, Pa., is good and has a dark roast barley taste for a pilsener.
The Jones brewery in Smithton still will make the bottled stuff. But
the Northside Brewery will make the draft stuff. They make about 5
different kinds now: A wheat beer, a dark beer, the regular stuff, a
light lager, and a type called Kaiser Pils. They will be serving a
full menu of light German fare (whatever that is)."
Texas -- Austin:
Maggie Mae's - Line St. Station
Texas -- Plano:
Reinheitsgebot Brewing Co. - "Reinheitsgebot has just completed plans for
a 3,500-barrel upgrade. County Collin Emerald Beer was recently
introduced by the company."
Vermont -- Burlington:
Vermont Pub & Brewery - "We observe that they are currently offering
four varieties of brewed-on-the-premises malted beverage: Irish Burly Ale,
Pub Porter, Kellerbier Lager and Rock Dunder Brown Ale."
Virgin Islands -- St. Thomas:
Island Brewing and Malting, Ltd. - P.O. Box 5310.
Virginia -- Charlottesville:
Blue Ridge Brewery -
Virginia -- Virginia Beach:
Chesapeake Bay Brewing Co. -
Washington -- Colville:
Hales Ales Ltd. - 701 N. Main St.
Washington -- Kalama:
Hart Brewing Co. - 176 First St. Capacity: 5,000 barrels. Pyramid Pale Ale,
Wheaten Ale, Pacific Crest Ale, Snowcap Ale (Bottled and Draft).
Washington -- Kirkland:
Kirkland Roaster - "A very good restaurant with an outstanding bar--a
gleaming copper bartop with what seemed to be over 20 handles serving
microbrewed beer! Wow! And you can look through the glass
windows into the Hale's Ales brewery next door. (Love their
slogan--'Give 'em Hale's!')"
Washington -- Monroe:
Kufnerbrau - 112 N. Lewis St. Capacity. 3,000 barrels. Kufnerbrau Old
Bavarian Style Beer (Bottled and draft).
Washington -- Moort(?):
Kueiner Brewing Co. - l770 Bronghton Drive
Washington -- Poulsbo:
The Brewery Tap Room (Kemper Brewing Co.) - 22381 Foss Rd. NE.
Capacity: 4,000 barrels. Thomas Kemper Munchener Helles, Munchener
Dunkel, Bock (Bottled and draft).
Washington -- Rolling Bay:
Kemper Brewing Co. - P.O. Box 4689.
Washington -- Seattle:
The Big Time Brewery Alehouse - "On University Way (also known as the Ave),
one block from campus. Very good place. Turns out that it's owned
by the same guy who owns the Triple Rock Brewery in Berkeley, CA.
Exact same formula. Same three beers. Same decor. Same everything.
Only the name is stupider up here, and the pale ale is a little
weak (probably needs to brew longer). I did not try the pale ale.
The porter was a little thin tasting (although it was plenty dark).
It also seemed a bit on the dry side. It was leaning towards being a
stout. The amber ale was very fruity tasting and a bit sweet. Someone
in our group thought it was too sweet."
Murphy's Pub - In the U district in Seattle, out west on 45th. "Great
pub! They usually have all the micro brewery beers on tap and lots
of english/irish beers too."
Blue Moon - "Has half a dozen ales on tap -- Hale's Celebration Porter,
Hale's Special Bitter, Ballard Bitter, Red Hook ESB, Grant's IPA,
Grant's Scottish, Grant's Russian Imperial Stout, and Grant's
Cider... whoops! that's NINE!"
Noggins - "This is owned by the same people who run the Spinnaker in
Victoria, B.C. They serve six or seven of their own brews on tap.
They serve each beer at the right temperature. I have spoken to
their brewmaster and he knows what he is doing. I have not tried
their wheat beer, but the general consensus is that it is bad
(with the exception of a female friend of mine who loves it). They
have two locations (and the dark ale is slightly different at each.
One is in the University District, at the SE corner of Brooklyn
Ave. NE and NE 42nd Street. The other is in Westlake Center."
The Redhook Brewery - "Does have a bar on site. However, it is not a
true brewpub since their beer is available on draft and in bottles
elsewhere. Their address is 3400 Phinney Ave N (I believe)."
Washington -- Yakima:
The Brewery Pub (Vakima Brewing & Malting Co.) - on N. Front St.
Capacity: 7,000 barrels. Grant's Scottish Ale, Imperial Stout, Weiss
Bier, India Pale Ale, Spiced Ale, Yakima Hard Cider (Bottled and draft).
CANADA
Alberta -- Calgary:
Big Rock Brewers - 6403 35th St. S.E.
Alberta -- Edmonton:
Boccalino Pasta Bistro - 10525 Jasper Ave.
British Columbia -- Comox:
Leeward Brewpub - 649 Anderton Road.
British Columbia -- Richmond:
Steveston Brewing Co. - 3131 Chatham.
British Columbia -- Vancouver:
Granville Island Brewing - 1441 Cartwright Street.
Horseshoe Brewery and Troller Pub - 6695 Nelson Ave. (W. Vancouver)
British Columbia -- Vernon:
Okanagan Spring Brewery Ltd. - P.O. Box 1660.
British Columbia -- Victoria:
The Spinnaker - "The only pub in Vince Cottone's book on Pacific
Northwest microbrews to rate four stars (the maximum). (See entry
for Noggins in Seattle.)"
Nova Scotia -- Halifax:
Ginger's Tavern - also called Oranite Brewery; 1268 Holla St.
Ontario -- Guelph:
Wellington County Brewery, Ltd. - 950 Woodlawn Rd. W.
Ontario -- Heidelberg:
Heidelberg Hotel (Brewpub) - P.O. Box 116.
Ontario -- Kingston:
Kingston Brewing Co. - 34 Clarence Street.
Ontario -- Lindsay:
York Tavern - 24 Kent St. W.
Ontario -- Mississauga:
Conners Brewing Co. Ltd. - 6 Owen St. W.
Ontario -- Nepeau:
Ottawa Valley Brewing Co. - 20-C Enterprise Ave.
Ontario -- Toronto:
Amsterdam Brasserie & Brewpub - 133 John St.
Upper Canada Brewing Co. - 2 Atlantic Avenue.
Ontario -- Welland:
Atlas Hotel - 35 Southworth Street North.
Prince Edward Island -- Charlottetown:
Island Brewery, Ltd. - P. O. Box 1177
Quebec -- Lennoxville:
Golden Lion - #6 College St.
=========================================================================
- --Walt Thode Internet: thode@nprdc.navy.mil
UUCP: {everywhere_else}!ucsd!nprdc!thode
=========================================================================
------------------------------
Date: Tue, 28 Nov 89 11:44:54 CST
From: wa%cadillac.cad.mcc.com@mcc.com (Wayne Allen)
Subject: Re: Weird beer ingrediants
Jeff Casey writes:
"I'd be interested in hearing of other weirdness out there, especially the
pleasant surprises."
I've tried lots of weird stuff, the only disappointment being cranberry ale (a
hot topic these days). I suspect the extremely high acidity inhibited full
fermentation; I bottled after the beer apparently finished, but it kept on
building carbonation for the month it took to get rid of it. Even early on,
it's taste did little to recommend it.
However, I have had great success with a blueberry stout, cherry ale, and my
famous "Fires of Hell" stout which has ground dried Serano peppers (3) put in
the boil. This tastes like a normal stout, but after 4 or 5 sips, a warm glow
begins to suffuse your throat and tummy; great for winter nights.
Dark as the Night Stout
=======================
8 cans blueberries (or 10 pints fresh, or ~6 lbs frozen)
.5 lbs roasted barley
.3 lbs black patent
1 lb crystal
2 3.3-lb cans John Bull dark extract (un-hopped)
1.5 oz Fuggles (boil)
bottle with .5 cup corn sugar
Crush and boil the blueberries in 1.5 gallons water for 10 minutes, then
strain out. Use this water to make your standard stout. Don't worry about
pectin haze, you definitely won't see it! If you've ever messed with fruit in
your beer, you'll appreciate how easy this is. Give this lots of time in
secondary (> 1 month), since fruit tends to keep on fermenting a long time (or
add champagne yeast after initial fermentation).
_
W | Wayne Allen,wa@mcc.com
| MCC/CAD, 3500 West Balcones Center Dr., Austin, Tx 78759
------------------------------
Date: Tue, 28 Nov 89 11:38:59 PST
From: falk@Sun.COM (Ed Falk)
Subject: basic meade
I've been watching meade recipies come and go over the net and they're all
"fancy" recipes -- spiced or something.
I would like to start a batch of plain ordinary mead, does anybody have a
*simple*, reliable recipe? I want to brew a 5-gallon batch and have a
reasonable chance that it will turn out allright.
------------------------------
Date: 28 Nov 1989 13:17 EST
From: rutgers!bellcore.bellcore.com!hera!afd@hplabs.HP.COM (adietz)
Subject: Digest e-mail list, NJ brewers.
A couple of things:
First, is the Homebrew Digest e-mail list available for members? I don't
intend to bring up privacy issues here, just that it would helpful to know who
fellow brewers are in my region. Great for organizing local events, notifying
folks about happenings, etc.
On a related note - I'm not aware of any brewing interest groups in northern
NJ. Any folks in this area who would like to informally get something started
can send me a mailing and we'll see what happens. Ignore this entirely if
there *is* a club and I'm "out of the loop" :-)....
-A Dietz
Bellcore, Morristown
bellcore!hera!afd
------------------------------
Date: Tue, 28 Nov 89 11:42:16 -0800
From: hall@state.enet.dec.com
(Dan Hall CSS/NSG Transmission Products Engineering 28-Nov-1989 1355)
Subject: "Health food store" malted barley syrup ok?
Brewfolk,
Whilst browsing through a 'health food' store in Portsmouth, NH this past
weekend, I noticed that they had a large (5 gallon, maybe) plastic bucket of
"100% malted barley syrup". They sell this for $1.55/pound, if you provide
your own container. That works out to be about half the price of most
commercially-packaged-for-brewing malt extracts.
I'm going to try a brew made with the stuff, but figured I would solicit
comments or advice from you folks first. Because it is being sold in a health
food store and is labeled "100%", I have to guess that it isn't adulterated
with corn syrup.
I may try using 6-7 pounds in a 5 gallon recipe, or maybe a 50/50 mix with DME
(but there goes half of the price discount).
Any guesses as to whether this is a hair-brained idea, or a good one?
Now the real reason I'm posting: Due to my work station taking a Thanksgiving
holiday, I missed Homebrew #s 306 - 310. Would some kind soul mail those to
me please?
Cheers 'n such,
-Dan
/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\
| Dan Hall | Email: hall@state.enet.dec.com |
| d|i|g|i|t|a|l | -or- hall%state.dec@decwrl.dec.com |
| Merrimack, NH | -or- ...!decwrl!state.dec.com!hall |
\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/
------------------------------
Date: Wed Nov 22 07:30:16 1989
From: decwrl!decvax!klm@hplabs.HP.COM (Kevin [My Amiga has e-mail] McBride)
Subject: Re: "Short" Fermentation?
In HOMEBREW Digest #306, Toufic Boubez asks:
>"My batch has been fermenting for 6 days now, and was still active last
>night. Our heating broke down last night and the temperature in the
>apartment dove down to below 58 (the lowest reading my thermometer
>has). This went on throught the night and this morning the fermentation
>was quiet. Should I bottle as planned this week-end, or wait for the temp.
>to go back up when we get our heat back and take specific gravity readings
>if the fermentation gets re-activated? Also, what effect will this have on the
>taste? Thanks."
Relax. Don't worry. etc. 6 days isn't really that short. Most of my brews
have finished up in that time. In fact, there is a carboy in the corner of my
kitchen right now that contains a double batch of Dogbolter that I brewed
Sunday afternoon. It is now Wednesday morning ( < 72 hrs.) The foam has
completely fallen and the cylinder airlock is burping only once every 5
seconds or so. I will probably rack this beer into 2ndary tomorrow (turkey
day).
I generally avoid taking S.G. readings except during racking operations. This
reduces the number of times that I open the fermenter and expose the beer to
the outside world. Again, I take the "Relax" approach. I'll let the beer
take it's time, because I'm in no hurry. If you're "Worried" about your beer,
then by all means take an S.G., but my guess is that it is probably finished.
But... just because a beer finishes up quickly doesn't mean that I bottle it
immediately... Relax. Don't worry. Read on.
In HOMEBREW Digest #307, Martin A. Lodahl responds:
>My first batch was a tale of one panic attack after another, and I
>stampeded myself into many hasty (and regrettable) decisions, but
>still ended up with drinkable beer. [... deleted ...]
>
>The point! -------> Don't be in a hurry. If it's only been there 6
>days, it could probably stand another week, unless your apartment
>is normally very warm indeed. [... deleted ...]
>... When in doubt, don't just do
>something; stand there!
Key Words here! Patience. Our beloved Professor Surfeit warns us that our
beer "knows" when we are worrying about it and will spoil just to spite us.
If you're mellow, your beer will be too.
Example:
Back in June I decided to experiment with a spiced ale. I made up my own
recipe in an attempt to approximate Anchor's wonderful offering last
Christmas. I figured that if it turned out well, I'd brew it again for this
Christmas. (I brew a special Christmas beer every year and give it away as
gifts to my beer drinking relatives. (BTW, homebrew makes a wonderful gift!))
Anyway, I brewed this beer to an outrageously high O.G. and stuck it in 2ndary
after about 5-6 days of primary. Then I got sidetracked with the little
matter of starting up my own consulting business, finding clients, etc. Not
only did my brew kettle remain cold for 5 months, the 2ndary fermenter that I
stuck in a corner of my basement sat there with beer in it for 5 months!
Not being a worrying sort of person and, given a confidence boost by the fact
that the beer in question has an estimated 8% alcohol by volume, I decided to
bottle it. Well, when I opened up the fermenter and racked the beer off the
sludge, I siphoned off a mug full for tasting. Of course it was flat, but the
color, clarity, and aroma were heavenly. When I added the priming sugar, I
also added a fresh yeast culture figuring that the original yeast was quite
useless by now.
I guess the moral of the story is: If you're careful in all other aspects of
brewing, you needn't worry about how long it sits around. Truly good beer
will last quite a long time. Don't rush it.
So, I will have a special Christmas Ale this year, and I don't have to do
"Hurry Up!" brewing to get it. Also, when my relatives ask me how long it
took to brew this ale, I can look 'em straight in the eye and say "Six
months!" :-)
Mc"B"
uunet!wang!gozer!klm
------------------------------
Date: Tue, 28 Nov 89 17:58:58 EST
From: Andy Wilcox <andy@mosquito.cis.ufl.edu>
Subject: Re: Sanitation
>From: hplabs!rutgers!dgbt.crc.dnd.ca!bnr-rsc!crick (Bill Crick)
>The recent rash of articles on sterilization have prompted me to post
>some comments on my brewing experience.
>
>Through the years, I have used various cleaning methods, starting with
>just plenty of hot tap water, through to boiling water, and sanitizing
>detergents, and chlorine bleach. I really haven't noticed a big difference
>I've never washed or boiled bottle caps!
Perhaps it was a classic case of the novice finding a good solution to an old
pain-in-the-butt, but, here's my story. A little more than a year ago, my
major prof. quipped something about making beer. It was something I always
wanted to try, so naturally I was interested. He offered to help me brew my
first batch. Brewing was much simpler than I thought it was going to be!
However, two weeks later, we got to bottling. We had no clean bottles, but
lots of 2-years-in-the-garage bottles. Staring at the grunge in ALL of them,
it looked like alot of work! I casually mentioned that we should "just put
these in the dishwasher, and alternate detergent, bleach, and plain water" to
clean them out. My brewing instructor had never thought of it. Turns out, it
works great. In the improved version, I route all water to the bottom sprayer
only, increasing the pressure up toward the bottles. Recently I came across
some of the most terrible looking bud bottles I have ever seen. 60-80% were
spotless (and I mean really spotless, inside and out) after the first pass. A
quick brush for the others, back in the next load (while I RAHAHB), and they
too were clean.
The cycle I've settled on is:
hot water/detergent: 5 min (gets out most of the crud)
hot water/detergent: 20 min (gets out the rest of the crud)
hot water/bleach: 5 min (sanitation)
hot water: 5 min (wash out bleach)
hot water: 5 min (final rinse)
I usually leave my hot water heater on 130 to conserve energy, but I crank it
up to 160 for full sanitation. Your mileage may vary.
I've washed about 50 cases now, and have had great success. In fact, 100%.
No sour beer at all. Best part is, I paid only $25 for a 10 year old
Hotpoint!
Andy Wilcox
(andy@ufl.edu)
------------------------------
End of HOMEBREW Digest #312, 11/29/89
*************************************
