|
|
Boeing Employees Wine and Beer Club
|
Written by Mark Emiley
|
|
Monday, 16 January 2012 16:59 |
|
If this sounds familiar, it is the same subject we wanted to cover last year, but cancelled due to lack of response. This time, we will definitely go ahead with the meeting for all who can make it.
How does acidity affect the taste of your wine? What characteristics of a wine contribute to its ability to age well? How does a wine’s pH affect spoilage, successful Malolactic Fermentation and flavor components? Can you always estimate a wine’s pH by knowing its acidity? Should you invest in a good pH meter if you’re serious about your wine? What can the winemaker do to achieve desired wine chemistry?
Well, there’s the science and then again, there’s experience, and I’ll bet our club members have numerous opinions on this subject. The last few years have produced grapes with some interesting chemistry, so this might be a good time to hear some opinions on these critical components of your wine and future grapes you may have to deal with. Come out and share your thoughts, do a little tasting and go home knowing a little bit more about this very important aspect of wine making.
When: Friday, Feb 3, 2012 at 6:00 - 8:00PM. Open to all club members and potential members.
Where: Mazzitelli Home • 18902 NE 150th St. • Woodinville 98072 • (425) 881-3571 http://g.co/maps/qen89
Now’s a good time to talk with others you know who may have indicated their interest in wine making, and invite them to attend. I’d also encourage any club members to bring a bottle of one of your wines that you are anxious to share, or one that you would like some other opinions on.
We’ll have some wine friendly foods to share, so please send $5 per person to help offset the costs. You can send a check to either Fred Mazzitelli (18902 NE 150th St., Woodinville, WA 98072) or Haynes Arnett MS: 0L-67. Please respond to me at
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
by Jan 27, indicating how many will be with you, so we can have a good idea on how many to expect.
Thanks, and looking forward to seeing you at our first Wine Meeting of 2012!
Fred Mazzitelli (BEEWBC, V.P. Wine) |
|
|
Written by Mark Emiley
|
|
Friday, 18 November 2011 18:06 |
|
Sasquatch Ale Homebrew Competition
With the 2012 National Homebrewers Conference in Bellevue next June, the Washington Homebrewers Association is looking for a special beer that Sasquatch (the honorary conference organizer) can be proud to serve to conference goers. We're looking to Washington homebrew club members to come up with they consider to be the embodiment of a "Sasquatch Ale" capture a special, Northwest, "Sasquatchian" flavor.
But what is a "Sasquatch Ale?" Ask yourself, "What Would Sasquatch Brew?" We are looking to Washington homebrew club members to come up with they consider to be the embodiment of a "Sasquatch Ale." Is it malty? Hoppy? Dark? Light? Hairy? Mysterious? Spiced? Smoky? Mossy? Woody? Who knows? But we want you to help us discover this style by entering the "Sasquatch Ale Homebrew Competition."
The "Sasquatch Ale Homebrew Competition" is open to any Washington resident who is also in a WAHA registered club. (Not in a WAHA registered club? Join one today! You can find a local club at www.wahomebrewers.org/clubs.) Beer submitted to the competition will be evaluated by a panel of judges and fellow homebrewers to determine the beer that most accurately embodies the spirit of a "Sasquatch Ale." The winner will get to have their beer will be scaled up and brewed on a 1 barrel system. Throughout the National Homebrewers Conference, Sasquatch himself will serve the beer to conference attendees. The winner will be recognized at the conference as the originator of the "Sasquatchian Ale" style and have the honor of serving their beer to renowned members of the American Homebrewers Association!
What do you need to do to enter? First, design and brew a beer that you feel embodies a "Sasquatchian Ale." Then bottle up 3 12 oz bottles and register your entry online at www.wahomebrewers.org/sasquatch. You will enter your beer as Category 23 – Specialty beer. The registration tool will allow you to enter your recipe so make sure to enter it completely. ENTRIES WITHOUT RECIPES WILL NOT BE CONSIDERED. In the "Special Ingredients" section of the entry form, please enter a 3-5 sentence description of why this beer embodies a "Sasquatchian Ale." After registering, you will print out your recipe entry form and bottle IDs to attach to your bottles with a rubber band. Please black out any bottle cap markings. For each entry you submit, please include a $5 entry fee (cash or check made out to "Larry's Brewing Supply"). Finally, either drop off or mail your entry to Larry's Brewing Supply by Wednesday, February 8th. Entries will be evaluated over the next week and we'll post the winner as soon as possible afterwards.
There are a few things to keep in mind while designing your beer. It will need to be something that can be feasibly replicated on a 1-1.5 barrel system. Please, no completely crazy ingredients or processes. It also needs to be brewable and consumable within around a 3 month timeframe.
So get brewing today and let your inner Sasquatch come out! Good luck!
Important Information:
Entry Fee: $5 per entry (3 12 oz. bottles per entry) – ENTRANTS MUST BE A MEMBER OF A WAHA REGISTERED CLUB – JOIN ONE TODAY!
Registration Website: www.wahomebrewers.org/sasquatch
Entries Window: January 20th – February 8th
Mail to/Drop Off: Larry's Brewing Supply
c/o Sasquatch
7405 S. 212th St. #103
Kent, WA 98032
(253)-872-6846 |
|
Written by Mark Emiley
|
|
Tuesday, 22 February 2011 16:48 |
|
Time to order grapes is now!! Open enrollment is now thru March 25th
OPEN ENROLLMENT means that any order placed during open enrollment will have equal priority; i.e. not first come, first served. You can still place an order after open enrollment, but some sources will sell out, so your choices may be limited.
TO ORDER GRAPES - you need to have dues paid, go to www.bewbc.org and see "Vineyard Guide" for info and "Order Grapes Online" to order (both via pull-down menus from Members Area menu bar).
NOTE!!! Some grape offerings available ONLY via FORUM posting. Periodically check FORUM (or sign up for email notify).
TO CHECK FORUM - go to Members Area - Forum - Grape Procurement, see posts in 2011. Some vineyard offerings and info are NOT in the Vineyard Guide and you need to contact the forum poster directly.
TO SIGN UP FOR EMAIL NOTIFY of new postings - go to Grape Procurement forum and select "Notify" icon just above the forum postings. Note: when you receive email notification, subsequent notifications are "turned off" until you actually access the forum.
All orders are a commitment - see Terms of Purchase on the left bar of the website under User Menu.
Finally - stay tuned for updates on the 2011 season - there have been reports of freeze damage in WA and grape availability for some vineyards may change.
Any questions? Contact:
Joe Sikora / Kevin Neal - Grape Procurement Coordinators
Rohit Kumar - Membership
|
|
Last Updated on Wednesday, 02 March 2011 01:29 |
|
|
Written by David Hauck
|
|
Tuesday, 01 March 2011 01:32 |
|
Ordering on the New website does NOT work correctly with Internet Exporer 6.0.
Pressing the Order Button should fill in the default information and allow only Harvest Phone and lbs to order
Please Refresh your order page several times to get the information loaded correctly. |
|
Last Updated on Friday, 04 March 2011 22:05 |
|
Written by Mick Pegg
|
|
Tuesday, 23 September 2008 12:21 |
|
Here are the procedures we want to ensure that all crush and vineyard focals follow. It is expected that all BEWBC members and guests will appreciate and comply with these procedures and follow the leadership of the focals as identified below.
1. It is club policy that all people attending a crush event have signed a liability waiver form. Before anyone touches fruit the person managing the crush should call all participants together. Don't be shy about being authoritarian about managing the crush activities. Use a loud voice. Exercise authority. Have a plan of action. Ensure everyone knows the plan.
2. Ask if anyone is not a club member and has not signed a waiver (club members have already signed). If they have not they must sign a waiver to participate. The crush manager should provide the forms for signature, and collect and save the forms for future record. You should print and bring a copy of forms with you to the crush event. A copy of the form is attached to this email. Additional copies will be located in the club store room.
3. Before anyone touches fruit the crush manager should call all participants together to have a discussion about safety. Stress the importance of maintaining a thoughtful and safety aware atmosphere at the event. People are excited. Let them know that is good, but more important than their excitement is safety. Stress the things to be watched for which include cars pulling in and out of the area, totes scattered across the area, the loading and unloading of macro bins, the moving parts of the crusher, the potential to slip in puddles and on grapes, the potential for falling stacks of totes, and any other potential issues that you are aware of.
4. Assign a person to manage the palate jack and the unloading of the macro bins from the truck. Ask for a volunteer and select someone who is experienced, comfortable and knowledgeable about using this equipment. 2000 lbs of falling macro bin can kill someone.
5. Assign a person to manage the running of the crusher destemmer. Ask for a volunteer and select someone who is experienced, comfortable and knowledgeable about using this equipment. Do not assume that everyone knows how to run this machine or is capable of running it on their own. The running of the crusher is the best point of control of the event. If it's not turned on and running, people must wait to complete the acquisition of their fruit. Use the machine as the focal point for managing the crowd. If things don't feel in control, turn it off until there is control.
6. Ensure people understand what you expect of them regarding clean up. If you want all people who crush to stay for clean up then say so up front and get their verbal commitment. If you are fine with people leaving right after they crush and leaving you to the clean up then state that as well.
Again you need a plan regarding clean up and you need to clearly communicate it.
Thanks for everyone's support on this.
|
|
Last Updated on Tuesday, 28 April 2009 13:39 |
|
|
|
|
<< Start < Prev 1 2 Next > End >>
|
|
Page 1 of 2 |
|
Next BEWBC Event
you have javascript disabled
Who's Online
We have 7 guests online
|
