High Plains Draughters, November 1996

I. Last Meeting
II. Next Meeting
III. Best of Fest Competition
IV. Bricktown Oktoberfest Competition
V. Belgian Blockbuster
VI. Winner's Circle
VII. Beer Evaluation Seminar, Part Deux
VIII.. New at the Brewshops
IX. December Meeting

I. Last Meeting

The High Plains Draughters' annual Oktoberfest celebration, held on Sunday, October 20th, was the usual hoot. Lots of great German cuisine was washed down with a wide variety of home-brewed goodies. A real touch of authenticity was provided by a wandering accordion player, courtesy of Professional Brewers LLC. The Sunday afternoon format seemed to work well, as the revelry continued until well after dark.

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II. Next Meeting

Our November meeting will be back at the Belle Isle Brewer on Friday, November 15th at 7:30. We'll continue with our Beer Styles series, focusing this month on Belgian Ales. Considered by many to be the epitome of the brewer's art, the beers of Belgium are as fabulous as they are varied. From the smooth sweetness of a tripel to the tart acidity of a lambic, Belgian ales offer something for every palate. The tasting so far includes homebrewed versions of a basic Belgian ale, a wit (white beer), a Flanders brown, a saison, a spiced tripel and a peach lambic.

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III. Best of Fest Competition

The latest AHA Club Only competition drew 9 entries in the Vienna and Oktoberfest/Marzen categories. All were well-executed versions and scoring was very tight. Winners were as follows:

1st Place - Rick Lloyd (Oktoberfest)
2nd Place - Tim Nagode (Oktoberfest)
3rd Place - Stephen Law (Marzen)

Lloyd's entry was the last bottle of a two-year old batch, so Nagode's beer will represent the club in the National competition.

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IV. Bricktown Oktoberfest Competition

Bricktown Brewery's Oktoberfest homebrew competition was something else (we're not exactly sure what!?!) We were expecting about 20 or 30 entries and wound up with over 60. It seems that every brewer in the OKC area had at least one entry. A judging crew of a dozen HPD members toiled for several hours to complete the task. Many of the entries had typical defects associated with sanitation and the judges' taste buds were, for the most part, totally fried by the contest's conclusion. The club must be doing something right, as the top 6 finishers were all HPD regulars. They are as follows:

1st Place - Chris Saxon (Bock)
2nd Place - Michal Carson (Bock)
3rd Place - Bob Rescinito (American Brown Ale)
4th Place - Tom Larrow (Porter)
5th Place - Burt Renard (Belgian Strong Ale)
6th Place - Stan Babb (Oatmeal Stout)

Doug Moller, brewmaster of the Bricktown Brewery, will be brewing a 600 gallon version of Chris's recipe for Bricktown's clientele. It should be on tap shortly. Go by and check it out.

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V. Belgian Blockbuster

The next AHA Club Only competition, Belgian Blockbuster, will be judged locally on the 22nd of November. Entries will be accepted at the November club meeting on the 15th (see above). Entries may also be dropped off at SouthWest Brewer's Outlet (9414 S. Western) by noon of the 21st. Eligible categories (per AHA Category Descriptions) include the following:

2. Belgian and French Ale

3. Belgian-style Lambic

Due to the varied experience within the club, the Judging Committee has opted for a two-division format. In this and all future competitions, awards will be given in a Senior division and a Freshman division. The Senior division will be made up of all members who hold Masterbrewer status (one 1st Place win or two 2nd/3rd Place wins). The Freshman division will be made up of all other club members. Advancement to the Senior division from the Freshman division will be based on these competition criteria:

Placing 1st overall in a single club competition.
Placing 2nd/3rd overall in two club competitions.
Placing 3 times, including one 1st Place finish, in the Freshman division.

The two-division format is being implemented to encourage more club members to participate. Getting involved in competition is a tried and true way to improve your brewing skills. The evaluation sheets you receive from a competition will contain an appraisal of your entry and tips on ways to improve your beers. Additionally, all evaluation sheets are signed and you can talk with the judges about their comments, recipe formulation, the brewing process, etc. So, if you have a Belgian ale, enter it. If you don't, brew up a pale, brown or American ale for January's Hail to Ale competition!

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VI. Winner's Circle

Rick Lloyd is the club's premier German lager brewer. Follow this recipe to the letter for a fabulous Oktoberfest.

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VII. Beer Evaluation Seminar, Part Deux

The next Beer Evaluation seminar has bee set for 2:30 p.m. Saturday, December 7th. Last time, we focused on beer styles and tasted a wide variety of commercial examples. This time, we'll be concentrating on identifying beer faults. A standard, not-too-flavorful American lager (Budweiser) will be doctored in many different ways to emulate common homebrew faults. We'll then taste, identify and discuss the different faults, including ways to avoid them. Again, there will be a $5 charge to offset the cost of the beer and chemicals. Please sign up at the November meeting or call 280-4957 (Tim Nagode) to reserve a spot.

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VIII. New at the Brewshops

Professional Brewers

As you may have heard, the Professional Brewers retail outlet at Hefner and Penn has closed. However, the Warehouse Club, located at 317 NW 67th, is running full tilt. Everything at the retail location has been moved to the warehouse, so basic brewing needs can always be met. However, our limited operational hours (Saturday, 10:00 am through 2:00 pm) mean that the Warehouse is focused on grain brewers and large-scale extract brewers. Available are 28 different types of malts and grains, 4 types of bulk dry malt extract, 6 kinds of U.S. hops, various imported hops varieties and a slew of different kinds of brewing equipment. To help cut down the extract inventory, some great club-only prices are available:

Northwest Syrup (3.3 lb. box) - $7:00
Northwest Dry (3 lb. bag) - $8:00
Other Extracts - 20% off

The Advanced Brewing Class ("Master Yeast Use") will be held from 10:00 to noon on Saturday, November 23rd. Call to reserve a place (limit 6 brewers). 528-3889.

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IX. December Meeting

We haven't matriculated on a date yet. Rest assured it will be in December, probably mid-month. Details next ish.

That's all for now. If you have comments, contributions, gripes or whatever, feel free to contact one of the newsletter staff. They may be reached (at reasonable hours) at the following numbers: Joe Bocock - 552-2256, Rick Lloyd - 340-1977, Tim Nagode - 280-4957, fax: 290-2754.

See you on the 15th... Hoppy brewing!!!

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Last Updated: Sunday December 02, 2001
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