1/10 Meeting Recap

Meeting Location

Chris Brehm’s House



Ben Rogers – Cascade Pale

Tyler Kuromiya-Parker – Skookum Brown & Hairy

Ian Harper – Golding Keg Hope Pale

Justin Bajema – “The Banquet Beer”

Jody Moffett – Alt

Darren Clark – 70/-

Bill Arthurs – Wee Heavy

Aubrey – Berliner Weisse / IPA

Randall Ragsdale – Lagunitas Cappuccino Stout

Juston Smith


Gary Gamel – Port Barrel Russian Imperial Stout

Todd Quessenbery – Belma Pale / ESB

Vince Crocker

Michael Gan

Chris Brehm

Guild Business

The next Club only Competition will be on the first meeting in February, which will be Barley Wines. So if you have a Barley Wine ready please bring it since this will help you accumulate points for the 2013 HomeBOY competition as well.

We decided by popular vote to change the February meeting to the 7th so people can still celebrate Valentines day.

The GEBL IPA Bracket Challenge entry window starts 1/18 and ends on 1/29. If you plan to enter make sure you get your entry’s in during that time frame. For more info please check the link. http://www.gebl.org/ai1ec_event/gebls-ipa-bracket-challenge/?instance_id=149

Justin Bajema guided us through the first part of our off flavor tasting. We covered the following:

– butter flavor
– naturally produced by yeast during early stages of fermentation
– yeast usually consumes it later in fermentation
– varies based on yeast strain
– ensure a healthy fermentation
– don’t crash cool or rack to early
– diacetyl rest for lagers
– could also indicate infection

– cooked corn, celery, cabbage, etc
– produced during boil by conversion of SMM
– most is driven off during a long rolling boil
– Pils malt has 8x the SMM of pale malt, so longer boils are necessary

– green apple
– produced by yeast during fermentation
– yeast usually consumes it later in fermentation
– typically a sign of young (green) beer that has been removed from the yeast too early
– ensure a healthy fermentation, don’t crash or rack too soon
– beechwood aging (Budweiser)

Isoamyl acetate
– banana
– produced by yeast, strain dependent
– elevated levels can be produced from high fermentation temp
– Can be produced from poor yeast health
– reduce by pitching healthy yeast, aerate well, watch temps
– desirable in some styles

Papery (trans-2-nonenal)
– produced by oxidation
– old/stale beer
– reduce by not splashing beer after fermentation, purge headspace, etc