Bringing Home that Special Brew

Beer Storage

Beer is a delicate product that is pretty much ready to drink at the time it is packaged. You may have noticed the rise in beer prices to reflect the increasing cost of hops. The beer we purchase should not be treated carelessly. Here are some simple tips to keep your beer from prematurely aging.

Tip number one- don’t leave the beer in the trunk of the car or in the garage!!!. Plan on bringing the beer home as soon as you’re done with your shopping and put it in a cool area.
Anything between the temperatures of 45-65 degrees F is fine.

Tip number two- keep the beer in a dark place. Remember what I said in “paper or plastic?”
If you are not buying the case, which is a great way to purchase beer because it is less likely to have been exposed to the UV rays that are notorious for skunking beer, then make sure that you keep your beer well protected by storing it in a dark area.

Tip number three- Store your beer in a dry area. No one is impressed when you bring out beer that is in a carton that falling apart or shows signs of humidity. Labels are sensitive to extra moisture and can give your guest the impression that you are not bringing out your best.

Tip number four- Store your beer in a clean area. Dust and dirt are not adjuncts. They can contaminate beer. Show some respect.

Whether you are purchasing cans or bottles, treat your beer with care so that it can be enjoyed to the fullest.

Wars of the Yeast

All beers have four ingredients in common: water, malt, hops, and yeast.

About yeast

The genus of yeast used primarily in the fermentation of food product is the saccharomyces.
If the word bears a resemblance to saccharine it is because it is a Latin term for sugar. Sugar is the primary food for yeast.
In either case the one-celled critters do two things: they eat and …well…. they create by-products. I’ll call the by-products …well…. gas (namely CO2) and alcohol.

Back to the battle of the two yeast species namely cerevisiae and uvarum.
The two species of the yeast are what divide the world of beer.
Wow, who would know that microscopic, one-celled organisms called yeast could make such a difference in a beer?

Saccharomyces cerevisiae is known as a top-fermenting yeast, so called because during the fermentation process flocs ( the white floaty things) adhere to CO2 and rise to the top of the fermentation vessel.

Some beers that use top-fermenting yeast are called ales, and for that reason these yeasts are also sometimes referred to as "ale yeast". Top-fermenting yeasts are often fermented at temperatures between 50 and 75 degrees farenheit. The resulting beers are normally "fruitier."

Saccharomyces uvarum is known as a bottom-fermenting yeasts, so called because during the fermentation process flocs stay toward the bottom.

Some beers that use bottom fermenting yeast are called lagers, and for that reason these yeasts are referred to as “lager yeast”. Bottom fermenting yeasts work best at temperatures between 32 and 55 degrees farenheit.

Lagering is a german term for cellar or storage. This refers to the long cool storage time required to ferment the beer. Additionally, these yeasts ferment more sugars, leaving a crisper smoother more refined taste.

Not all lagers are fermented at cool temperatures. A classic example of this stye of beer is referred to as california common. This is a lager yeast fermented at ale temperature. This beer style was made famous by Fritz Maytag and his brewing company,Anchor.

Not all ales are fermented at warm temperatures. An example of this style is Alaskan Amber brewed by Alaskan Brewing Co. This beer is a commercial example of the Northern German altbier.

This is not an exhaustive profile of yeast. Commercially there are literally dozens of different yeast strains for each species. Each yeast has a very distinctive aroma or ester profile that is sought after by the brewer to create a signiture beer.

I refer to the yeast as the soul of the beer. I believe that when all is said and done it is the yeast that puts the final stamp of creativity on a brewers' beer.

Auburn Ale House

“Drink outside the bottle”

That is what Brian Ford encourages you to do when you go to the Auburn ale House.
Auburn Ale House received the people’s Choice Award at the 2nd Field of Dreams Brew Fest at Raley Field last month. This month there are three reasons to make the scenic drive up HWY 80.

On June 12, Brian and Chef Luis are offering a Four Course Dinner Party.
The first course features Black Tiger Prawns wrapped in Apple wood Smoked Bacon basted with jalapeno and cilantro glaze and cabbage salad paired with Miner’s Wheat Ale.
The Wheat Ale has a whopping 65% malted wheat grain bill and is filtered, yum!

If you like the sound of the first course, Brian wants you to know that the courses featured in the tasting are available on the menu as well. The Auburn Ale House menu features many courses from the sophisticated wrapped prawns to down home fair such as kobe burgers.

The dinner is held at the Basement Wines in Colfax. If you can’t make it on the 12th or if the event is completely booked there is another one offered on the 24th.
Menu details are online at http://www.auburnalehouse.com/ under events. Tickets may be purchased by calling Basement Wines 1(877) 346-9550.

The second reason to go up this month is Father’s Day (just in case you need another excuse).
A generous 16 oz. cut Porterhouse steak with you choice of beer will be available from 11:oo a.m.-10:oo p.m. Be sure to call 1(530) 885-2537 for reservations.
The Auburn Ale house is situated 1/10 of a mile from the original Auburn Brewery. This brewery produced beer for the town from 1855-1908. On tap is a Gold country pilsner, which may be an example of the pre-prohibition lager. Lagers are always a food friendly choice.

The third reason to make it to the beautifully restored, historic American Block Building is for their 1st anniversary. This is one celebration not to be missed. Brian is planning of three days of celebration and will be holding cask ale for the event. Planned for you is live music on the patio, $3.00 pints, and BBQ. There will also be lunch and dinner specials, raffle and door prizes. Who knows, you may be the proud owner of a “Drink Outside the Can” t-shirt or ball cap.

Auburn Ales are finely crafted beers. Currently they are only available at the brewery.
This ensures the freshest experience. You can try all the beers with the sampler flight. The flight is $6.oo. Plan on taking the ones you like best by purchasing a filled growler for $16.oo.

Whichever reason you choose, you will be able to sit anywhere in the restaurant and be several feet from enjoying the spotless stainless steel fermenters and mash tuns behind large panes of picture glass. The building was beautifully restored to complement this industrial feel of the historic building with details of warm wood accents, and exposed original brick.
Historic Auburn features lots of fun for the whole family. Plan on taking in the sites when you make the drive up there and wrap it up with a leisurely lunch or dinner on any day.

Visit http://www.auburnalehouse.com/ to browse more details and other upcoming events for the Auburn Ale House.

Women Only Homebrew Day

O.K. Ladies, we really need to update this picture!!!!!



There is a Women's only brewing competition, right in our own backyard?





The QUEEN OF BEER competition is held each October in Placerville. This is the only competition to feature women brewers as the entrants.
There are many competitions with specialty themes, but this one has encouraged countless women to take up the art of brewing and appreciate better beer.

The Brewmeister will have a Women's Brewday at the Folsom Shop, in anticipation of this competition. The class will feature both an extract and all grain beer, along with tips and techniques for brewers.
The Brewmeister is proud to have Beth Zangari and Annie Johnson as the co-instructors for this class. This will be a fun and informative event!
Beth Zangari is Queen of Beer Founder, Zymurgy Columnist and Grand Master Judge, who has been brewing for close to 20 years.
Annie Johnson is a very successful competitive brewer and past Queen of Beer, Best of Show Winner! She has won awards in all levels of brewing competition.
The class is limited to 20 female students. Pre-Registration is required. You must be at least 21 to attend.
Date: June 21, 2008.
802-A Reading Street, Folsom, CA
Cost $40 Time: 11am to 4pm. Lunch is provided.
1(916) 220-7591
http://www.folsombrewmeister.com/

Decanting Beer

Why and What beer?

Beer that you may want to consider decanting are bottle conditioned beers or wheat style beers.

Bottle conditioned beers require live yeast in the bottle which contribute to CO2 production and flavor. This process adds complexity to the beer. Frequently a different yeast other than the yeast used during primary fermentation. The yeast that is in the bottle settles down to the bottom and is often referred to as lees. Beers bottled in 750ml bottles often are bottle conditioned.
High Alcohol beers (over 8%), Belgian styles, French Ales, and Sour Ales are commonly bottle conditioned.

Wheat style beers such as German Heffe and Belgian Witt are seldom filtered. These beers contain large proteins and low flocculating yeast, which remain in the beer and settle to the bottom.
Here you have the option to serve “krystal”. This required decanting and it more common in German styles.

How can I tell?
The best way for you to assess as to whether or not the beer may be decanted is to look at the bottom or the punt. There will be a noticeable layer, which will give the bottom an opaque appearance compared to the rest of the bottle.

Decanting the beer
If you store your beers on its side, plan on setting the bottle upright before decanting. This will allow the sediment to settle to the bottom.
Decanting the beer is done in the same method as decanting wine. Select a carafe. Make sure it is clean and free of fats and oils. Rinse the carafe with water twice. Hold the bottle straight up when opening it so as not to disturb the lees. Gently hold it in a horizontal position over the carafe and slowly pour so as not to cause splashing in the back and disturb the lees. Keep your eye on the bottle and continue to pour until you see the lees coming toward the neck of the bottle.

Feel free to be creative and look for interesting decanters or use what you might already have at home for decanting wine. A wine decanter is perfectly suitable for the job.

What if I like the lees?To decant the beer is a personal opinion. Some enjoy the lees in the beer. They look for the added complexity that the yeast provides. The yeast is not harmful. Some have reported increased gas or slight allergic reactions (redness of the face) however, never to the extent of hospitalization. Resolve these reactions taking an anti-flatulent and or an anti-inflammatory