+-------------------------------------------------------------------+
|            The Home Brew University BBS Network                   |
| "Bringing You the BEST in Electronic Beer & Brewing Information"  |
|Quarterly Electronic Newsletter:  Winter, 1993-94 (c)December, 1993|
+-------------------------------------------------------------------+

IN THIS ISSUE:
National News
--------------
The TRUTH about Sam Adams(tm), Jim Koch, and the
Boston(tm) Beer(tm) Company
    - a special feature, reprinted with permission from BJCP Master Judge
      Chuck Cox, of the "Riverside Garage & Brewery"

Censorship at the America Online Beer Forum - by J. Andrew Patrick

Southwest Campus News
----------------------
Tenth Annual Dixie Cup Inter-galactic Homebrew Contest:
    - News from the Festivities by Steve Moore

Special Report on Pierre Celis and His Amazing Wit Beer:
    - Steve Daniel's "Dinner With Pierre"
    - Making a Homebrew Clone of Celis White - the "HBU/Daniel" recipe

Midwest Campus News
--------------------
Great Taste of the Midwest Brewers Festival
    - Tasting Notes from the BIG Show in Madison, Wisconsin, August 1993

Regular Feature
----------------
"The Wizard of Saaz" - in this installment, The Wiz helps Butthead from
     Seattle with the proper mixing of various beer styles.
                                                       +------------------+
PUBLISHER'S NOTE:                                      |Questions?        |
This is the very first issue of the Home Brew U BBS    |    Comments?     |
Network's quarterly newsletter.  Since October of 1992,|        Gripes?   |
the HBU BBS Network has been providing homebrewers and |                  |
beer enthusiasts with one of the most comprehensive    | To Contact HBU:  |
sources of electronic brewing information available    |                  |
anywhere.  In light of the rapidly growing popularity  | Southwest Campus |
of both craft-brewing and Internet, I have decided to  | (713)923-6418    |
begin mailing out a quarterly newsletter, composed of  | 14.4 kbps,N,8,1  |
the BEST articles, recipes, and reviews from the HBU   | Midwest Campus   |
BBS Network.  This will enable anyone with an interest | (708)705-7263    |
and and Internet e-mail access share in the wealth of  |      OR:         |
beer & brewing information that we are so fortunate to | Internet e-mail: |
have available these days!                             | andnator@        |
                                                       | genesis.mcs.com  |
PLEASE FREELY COPY AND DISTRIBUTE THIS NEWSLETTER!!    +------------------+
While it IS copyrighted, it may be copied and
distributed widely, SO LONG AS NO MODIFICATIONS ARE
MADE, AND NO CHARGES ARE MADE FOR SUCH REPRODUCTION OR
DISTRIBUTION.

-The Andinator-

EDITORIAL:
----------------------------------------------------------------------
It has just over one year since I first started the Home
Brew BBS Network.  If anyone had told me then that it in that
time it would receive over 10,000 calls from virtually every
state in the union (as well as the odd call from Italy
or Germany), I would have laughed in their face.  But
that is exactly what has happened in one short year's time.
Now the new Midwest Campus is growing very quickly, while
the Southwest Campus is as popular as ever.  I have had
numerous requests from Sysops all over the USA for assistance
with setting up home brewing conferences on their systems.

I can only surmise from all of this that there are LOTS of
folks out there who are literally THIRSTING for high-quality
on-line beer & brewing information.  But there are other
places to get this, surely?  What about the beer forums on
the big on-line services (Compuserve, Prodigy, America
Online, and GEnie)?  What about the Home Brew Digest
distributed via Internet?

These are excellent sources, and I rely heavily upon
some of them myself.  But not everyone has Internet
access, and not everyone wants to deal with the cost
and bother of the big on-line services.  For them, a
dedicated source of electronic beer info like HBU BBS
makes great sense.  Perhaps more importantly, there is
something special about a small, dedicated, friendly
forum where the focus is solely on beer.  HBU users
seem to be developing a comraderie and commonality of
purpose that is just not there with the big on-line
services.

-The Andinator-


NATIONAL NEWS:

----------------------------------------------------------------------
"STARVE A LAWYER: BOYCOTT SAM ADAMS" by Chuck Cox

Date: Sat, 11 Dec 93 16:11:06 EST
From: chuck@synchro.com (Chuck Cox)
Subject: Starve a lawyer - boycott Sam Adams beer (long)

[Editor's note: The following article by Mr. Chuck Cox was first
published in Home Brew Digest #1296, which was published on
December 13th, 1993.  It is reprinted here verbatim with the
explicit permission of Mr. Cox.]
-------------------------------------------------------------------
Since there is renewed interest in Jim Koch's legal shenanigans, I
though some of our newer subscribers might be interested in reading
about my encounter with Koch's rabid lawyers. 

Last year I was subpoenaed in relation to his lawsuit against the Boston
Beer Works.  They claimed it was because I had offered to testify as an
expert on behalf of the BBW (I wrote a letter to the BBW attorney
stating my opinion but it was never used).  However it became clear that
they were upset about some unflattering (but factual) postings I had
made about Koch to the net, most likely the HBD.

They subpoenaed me and all of my personal correspondence and written
materials related to the litigants in Koch's various lawsuits.  As it
turns out, the subpoena was quietly dropped when I told their lawyers
that while I would challenge the disclosure of personal correspondence,
as a master beer judge and brewing instructor I would be glad to be
deposed as to the facts of any of my public statements about any of the
litigants. 

Koch's habit of taking legal action against his critics is generally a
successful strategy because most folks are too spineless to stand up to
him.  This time it backfired because not only did I fight, I exposed his
tactics to thousands on the net and challenged him to let me testify. 

For the record, here are some of the facts that Koch doesn't like folks
to know:

  Sam Adams Boston Lager was designed by brewing consultant Joseph Owades.
  Joe even wrote a paper about it. 
  
  Koch is not the father of the microbrewery revolution.  He is a contract
  brewer who got started years after the revolution had begun.  Until he
  opened a small pilot brewery in Boston a few years ago, all of his beer
  was brewed under contract.  Even today the vast majority of his product
  is contract brewed at distant regional breweries.
  
  His antics caused the GABF to eliminate the popularity poll.  Subsequent
  misbehaviour caused him to be kicked out of the festival.  Koch only got
  back in by threatening to sue.  In various ads he has misrepresented his
  GABF awards. 
  
  He is being sued by New York state for fraudulent advertising.
  
  Here is a list of organizations that he has sued or threatened to sue
  (there may be more):
  
  Boston Beer Works
  Commonwealth Brewing Company
  Boston Brewers Festival
  Great American Beer Festival

By the way, I am told that he has lost his latest appeal in his lawsuit
against the BBW.  The only remaining appeal would be to the supreme
court who has never heard a trademark infringement case. 

In my opinion, his lawsuits are frivolous.  As numerous judges have made
perfectly clear, he does not and cannot own the word "Boston".  His
continued litigation proves that he is abusing the legal system in order
to intimidate his competition and critics. 

In my opinion, Koch is behaving in an unacceptable manner.  I continue
to encourage beer lovers to avoid Sam Adams products because the profits
are used to the detriment of the brewing renaissance.  As I like to say,
"Starve a lawyer - boycott Sam Adams beer". 

Here is a copy of the message I posted at the time:

> From hbd Tue Dec 15 06:12:45 1992
> Date: Mon, 14 Dec 92 15:25:13 EST
> From: chuck@synchro.com (Chuck Cox)
> Subject: Subpoena
> 
> Well, I was served an interesting document the other day...
> 
> ========================================================================
> 
>                  United States District Court
>                    DISTRICT OF MASSACHUSETTS
> 
> BOSTON BEER COMPANY LIMITED PARTNERSHIP,
> d/b/a THE BOSTON BEER COMPANY
>              V.
> SLESAR BROS. BREWING COMPANY, INC.
> d/b/a BOSTON BEER WORKS
> 
> SUBPOENA IN A CIVIL CASE
> CASE NUMBER: 92-10865-K
> 
> TO: Charles Cox
>     Synchrosystems
>     44 Western Ave   (wrong address!!)
>     Cambridge, MA  02139
> 
> YOU ARE COMMANDED to appear ...
> at the taking of a deposition in the above case.
> 
> YOU ARE COMMANDED to produce and permit inspection
> of the following documents ...
> 
> Any written correspndence or other documents in your possession which
> refer, relate or allude to Boston Beer Company, Boston Beer Works, or
> Commonwealth Brewing Company and/or any persons connected with Boston
> Beer Company, Boston Beer Works or Commonwealth Brewing Company. 
> 
> (signed) Richard A. Savrann, Esq.
> 
> ========================================================================
> 
> As some of you may recall, I wrote a letter to the BBW attorneys this
> summer expressing my opinion about this trademark infringement nonsense. 
> While the letter was never used, the BBC attorneys found out about it by
> reading my postings to the net, and now they want to see it.
> 
> While issuing the above subpoena is perfectly legal, I think it is also
> indicative of how absurdly litigious Koch & Co have become. 
> 
> FYI: The above case is an appeal to the original trademark infringement
> case which BBC lost.  They are also suing the CBC for using the word
> 'Boston' on their labels. 
> 
> Here is a copy of the letter that has them so worried...
> 
> ========================================================================
> 
>                                                            5 June 1992
> 
>           To whom it may concern,
> 
>                In my opinion, consumers will not be confused by any
>           similarity between "Boston Beer Works" and "Boston Beer
>           Company".  "Boston Beer Company" is not widely known by
>           consumers, since most identify their products as "Samuel
>           Adams".  In addition, "Boston Beer" is a generic phrase and
>           is part of the name of a variety of businesses,
>           organizations and events in the Boston area.
> 
>           Sincerely,
> 
>           Charles Cox
> 
>           BJCP Master Beer Judge
> 
>           Member - Boston Beer Society
> 
> ========================================================================
>
- --
Chuck "Boston Beer" Cox   <chuck@synchro.com>
SynchroSystems / Riverside Garage & Brewery - Cambridge, Mass.


-------------------------------------------------------------------------
CENSORSHIP AT THE AMERICA ONLINE BEER FORUM,
by J. Andrew Patrick

Date: Thu, 9 Dec 1993 15:06:30 -40975532 (CST)
From: "J. Andrew Patrick" <andnator@genesis.Mcs.Com>
Subject: America Online: CENSORSHIP

[The following was posted by yours truly to Home Brew Digest #1294,
which was published on Dec. 10, 1993.  It is reprinted here verbatim.]
----------------------------------------------------------------------
<GNT_TOX_%ALLOY.BITNET@PUCC.PRINCETON.EDU> writes about
America OnLine in HBD #1292:

>There is a brewing forum on America OnLine in the "Wine and Dine"
>section.  They keywork "Wine" will get you there.  We have about 10
>message bases and coming soon will be an interactive database
>containing HBD.

I must STRONGLY urge HBD readers not to waste their time with the AOL
Beer Forum.  The head of the Wine and Dine forum there, Mr Craig Goldwyn,
is a egotistical prude who has no hesitation in using blatant censorship
to remove postings that he finds not to his own personal liking.

I was very active in the AOL Beer Forum, until a recent reorganization
caused several of my lengthly postings to be deleted with neither my
knowledge, not my consent.  When I expressed by outrage at this by saying
I was "pissed off", Craig Goldwyn said he had to delete THAT posting
because it used "profanity".  He also went ahead and deleted several
follow-up posts I made because they "no longer made sense" after the
original posting was gone.  He also deleted several messages from other
members criticizing his censorhip.  I thought that this sort of blatant,
transparent censorship went out with the Berlin Wall!

He also deleted messages I left there that he claimed contained
"libellous statements" concerning Jim Koch's Boston Beer Company.
In actual fact, all statements I made concerning the BBC were backed
up by hard evidence from the Home Brew Digest, Boston Globe, and
regional Brews Papers.  I think the deletions had more to do with
a direct verbal threat from Jim Koch to file a libel suit than any
lack of credibility in my sources.

I have ceased all postings to the AOL Beer Forum, and will not change
this policy until I receive a public apology from Mr. Craig Goldwyn.
+--------------+---------------------------------+--------------+
|Sysop         |         Andrew Patrick          |       Founder|
|Home Brew Univ| AHA/HWBTA Recognized Beer Judge |Home Brew Univ|
|Midwest BBS   |Founder and Sysop,HBU BBS Network| Southwest BBS|
|(708)705-7263 |Internet:andnator@genesis.mcs.com| (713)923-6418|
+--------------+---------------------------------+--------------+


SOUTHWEST CAMPUS NEWS:
-------------------------------------------------------------------------
THE TENTH ANNUAL INETERGALACTIC DIXIE CUP HOMEBREW CONTEST, Houston,Texas
by Steve Moore,  Sysop,  Home Brew U - SW Campus,  (713)923-6418
----------------------------------------------------------------
> How about a mini report about how the Dixie Cup       +---------------+
> competition and Pub crawl went, eg, how many crawlers | Read the      |
> attended, what bars were visited, etc??               | SOUTHWEST     |
> I didn't get to go this year, but hope to next.       | BREWING NEWS! |
                                                        |               |
There was plenty of good food at the pot luck           | Available at  |
dinner. It was accompanied by an outstanding            | quality beer  |
Pilsner from Crescent City Homebrewer Doug Lindley.     | bars, brew-   |
It had just a hint of cara-pils sweetness and an        | pubs, and     |
incredible Saaz aroma. You may remember the             | home brew     |
article about Doug in the first issue of the            | supply shops  |
Southwest Brewing News. He's a stainless steel          | throughout    |
welder by trade who built himself a 60                  | the Southwest!|
gallon home brewery.                                    +--------------+

Fred Eckhart's beer and chocolate and Mozart tasting was
truly a multimedia extravaganza. The selections were:

1. Celis White, Hillary Rodham Clinton's recipe chocolate
    chip cookies & Horn Concerto
2. Anchor Steam, Tobler Orange & Piano Sonata: Rondo Alla
    Turca
3.Timmerman's Kriek, Semi-Sweet Chocolate & Symphony #39:
    Menuetto Movement
4. Spaten Optimator, Peanut Butter Truffles & Piano Concerto
5. Anchor Old Foghorn Barleywine, Rum Truffles & Post Horn
    Serenade Finale
6. Chimay Grand Reserve, Texas Chocolate Sin Cake & Clarinet
    Concerto
7. Guinness & Ice Cream floats with Brownies & Overture to
    the Marriage of Figaro.

The Friday night raffle was highlighted by a beautiful
pewter mug engraved with the Young's London Ale logo. It was
lowlighted by a life-size cardboard cut-out of a blonde
swimsuit model carrying a bucket of Corona. She danced with
Foam Ranger's Grand Wazoo Andy Thomas prior to being raffled
off.

Following the Eckhart extravaganza I partied into the wee
hours and managed to glom some Westmalle Trippel from some
of the folks from the Boston Wort Processors. Thanks Guys.
I took the 3 hour BJCP exam on Saturday morning after 3
hours sleep and with an incredible fusel alcohol headache
from having judged many dry stouts that were brewed in Texas
weather. Sometimes homebrewing is not pretty. It was a
difficult test, but fair. There were no off the wall
questions. If you're planning on taking it, memorize
Dave Miller's Complete Handbook of Homebrewing and Michael
Jackson's New World Guide to Beer.

I was able to hear some of the milli-conference because the
tasting part of the exam was in the back of the big meeting
hall. George Fix spoke on beer clarification. He's working
on a sequel to Principles of Brewing Science. Paul
Farnsworth did a humorous lecture on the British Cask Ale
tradition. Pierre Celis, who recently won his second Great
American Beer Festival Gold Medal for Celis White, gave a
talk on his long career in brewing. Pierre spent both Friday
& Saturday hanging out with the brewers, even riding a bus
on the pub crawl. I think he may have judged a round or two.
Following the exam, without stopping to eat, I barely
survived judging ten old ales.

For obvious reasons, I elected to skip the pub crawl which
included the Hops House and the Shakespeare Pub. Autumn and
I caught up with the crawl later in the afternoon at the
Gingerman and followed it to Local Charm. Rory Miggins, the
proprietor, had cleaned out his cooler and was offering some
vintage beers that included Belle Vue Lambic, 1991 Anchor
Christmas Ale and 1986 Navidad Christmas Lager. The Navidad
was not quite as bad as you might imagine, but close. He
also had Sierra Nevada Pale Ale, Celis Pale Bock & Young's
Ramrod on draft. Mark Halata played accordion and Rory
cooked up barbecue chicken and Jambalaya. Local Charm is a
great old saloon. It is the oldest bar in Houston and
features a wonderful collection of old brewery
paraphernalia. Unfortunately, it will be closing at the end
of the month after over 50 years of service. Come out and
see the place before it goes away. Pierre seemed to really
like the place and joked about buying it before admitting
that a brewery can't own a bar in the U.S. I really wish
that he could.
 
The Jambalaya Dinner and Microbrewery tasting was at the
Orange Show. The Orange Show is a monument to the fruit and
to good health built out of found objects by a Houston
postal worker over a period of 25 years. It has been called
a folk art environment, but it's part amusement park, part
maze, part theater and part fort. Its builder, Jefferson
Davis McKissack, intended it to be the 8th wonder of the
world. However, after it opened, visitors were few and
McKissack died a few months later. A few years later, the
Orange Show foundation was founded by private contributors
(Including members of ZZ Top) to keep it running. The Orange
Show is located in the middle of a residential neighborhood
at 2401 Munger and is, I believe, a good argument against
zoning.

The Jambalaya was prepared by the Crescent City Homebrewers.
The Micro-brewery tasting featured some unusual beers,
including Rikenjak's from the new brewery in Louisiana,
Santa Fe Pale Ale, Santa Fe Wheat, Long Trail Ale and
Ironside Ale. It was crowded and hard to get a good sampling
of the beers. Holding the dinner and tasting at the Orange
Show was necessitated by some weasely behavior on the part
of the Hotel. In any event, I was glad that the out-of-
towners got to see this unique place.
 
The bad news is that, for the second time in history, the
Foam Ranger's lost the Dixie Cup. This time it was to the
North Texas Hombrewers' Association. I'm confident that this
defeat will cause the Foamers to redouble their efforts and
the cup will return to Houston next year. Foamers did manage
to win best of show and the new Mike Templeton Memorial
Award. The Mike Templeton Award, named for one of the
original Foam Rangers who passed away recently, is given to
the brewer with the most points. Three points are given for
a first place, two for second and one for a third. Jeff
Humphreys, who works at DeFalco's, picked up this prize.
Mark Shelton of the NTHBA came from behind to win Gulf Coast
Brewer of the Year.

The Dixie Cup has consistently been the second largest and
most fun homebrew competition in the world. This year's was
one of the Best. There were over 700 entries, several
hundred brewers in attendance and an unprecedented four
buses on the pub crawl. While it is AHA (American
Homebrewer's Association) sanctioned, the AHA does not have
a hand in organizing it. All the work was done by unpaid
volunteers, mostly from the Foam Rangers. My hat is off to
Andy Thomas and all the other folks whose hard work went
into organizing it.

-------------------------------------------------------------------------
MY 'DINNER WITH PIERRE' (CELIS, that is!)
by Steve Daniel, Dean of the College of Lager, Home Brew U BBS Network
-------------------------------------------------------------------------
Last Thursday, about twenty beer and food lovers had the
opportunity to break bread at Tindy's German Restaurant with
America's most talked about brewer, Pierre Celis. I arrived at
Tindy's with my wife Tina about half an hour early and immediately
claimed a couple of places at the largest table in the dining
area, hoping to be joined by some of our brewing friends.
They turned out to be the best seats in the house, because Pierre
decided to sit right next to us!  We were also joined by our
friends Steve and Autumn Moore, Leroy Gibons, and Sean Lamb.
About half way through dinner, Pierre stood up and enlightened the
crowd with the history of Belgian White Beer and how he came to
brew it here in Texas.  He grew up in Hoegaarden, Belgium, a small
town about 20 miles east of the former White Beer capital Louvain. 
In the late 50's there were 35 breweries in the region, all
producing White beers.  Considering there were only around 3,000
people living in the area, these breweries were quite small and
usually run by family members.  Pierre's home was next door to one
of the breweries, and as a youth he began working there doing odd
jobs.  After a few years of experience, he had become well
acquainted with the production of White Beer and the brewing
operations in general.  

     During the 60's the popularity of White Beer began to wane due
to the mass appeal of Pilsners.  People became enamored with Pils'
crystal clear golden appearance, and enjoyed the refreshing
qualities provided by the crisp and dry brew.  Eventually all 35
of the local breweries closed their doors, much to the dismay of
Pierre.  He resolved to take matters into his own hands, and
constructed a 2 barrel brewery in a barn behind his house.  He
brewed a batch of White Beer and gave some to his friends and
neighbors, who were amazed that he was able to make beer that
tasted just like the stuff from "the good-old days".  Demand for
the beer grew so rapidly that he was forced to double or triple the
capacity of the brewery every year for several years.  Ironically,
it was during a visit to America that tragedy struck.  He received
a call from his daughter who told him that the brewery had been
completely wiped out by fire.  Evidently he did not have any
insurance, because he was forced to sell all of his interests in
another brewery back to the majority owners in order to raise the
capital to rebuild.  As usual, there was only one catch.  The
brewery would pay Pierre top dollar, but they would retain the
right to buy his new brewery after ten years.  Pierre began
producing Hoegaarden White and Grand Cru, which soon gained
enormous popularity worldwide.  Pierre eventually sold the brewery
as agreed and decided to build another one, but he wasn't sure
where would be best.  He wanted to be with his daughter, who now
was living in the U.S.  Coincidentally, the specialty beer market
in this country was growing by leaps and bounds, so he decided to
give it a shot.  After considering several sites he finally
selected the Austin area for his latest endeavor, and the rest is
history.

     After several recipe changes, the brewery has settled on four
styles of beer.  We had the pleasure of sampling each with a
different course of a delicious German meal prepared by Tindy and
company.  Celis White was served with the dinner salad.  The White
is brewed with 45% unmalted Red Winter Wheat, 27.5% Belgian 6-row,
and 27.5% Belgian 2-row barley.  It is sparingly hopped with
Cascade and Willamette, and spiced with Bitter Orange Quarters and
Coriander.  As the name implies, Bitter Quarters are much more
bitter and assertive than the dried orange peel generally used as
a cooking spice.  Celis White is double fermented with the original
Hoegaarden yeast, and unlike the other Celis products, is
centrifuged rather than filtered.  This is, in my opinion, one of
the finest examples of the brewing art available in the world
today.  It is the most refreshing and thirst quenching beer I have
ever tasted, and is my favorite "session" beer.  

     The entree consisted of a wonderful assortment of German
mainstays, such as Sauerbraten, Schnitzel, Sausages, Red Cabbage,
and Potato Dumplings, and was accompanied by Celis Golden Lager and
Celis Bock.  The Golden Lager has recently gone through some
changes, so if you haven't tried one I would recommend doing so at
the next opportunity.  It is brewed in the Bohemian style with pure
Czech yeast and Saaz hops.  It is a wonderful example of the style,
and was the surprise of the evening for me.  The Bock is actually
a Pale Ale, but due to some very obtuse law-making on the part of
the Texas Bureaucracy, can not be served at the brewery if called
what it actually is.  It is brewed with Whitbread Ale Yeast, and
is a credible example of the style, being fruity and well hopped. 
Like the Golden Lager, this is a beer that has undergone some major
modifications and deserves another tasting if you haven't done so
lately. 

     Dessert consisted of a wonderful chocolate chip & Amaretto
pound cake made by Tindy herself.  It was served with what I feel
is the REAL "Best Beer in America", Celis Grand Cru.  This is a
huge beer, brewed in the Belgian Triple style, using moderate hop
bitterness and mainly Pils malt.  It is double fermented with
Hoegaarden yeast, and a large dose of sugar is added to the second
fermentation.  If you have tried Duvel and like it, you will love
this beer!  It is extremely complex, with hints of orange and
spice.  It has a warm alcohol presence, and may require repeated
tasting to fully appreciate some of the more subtle flavors.

     We felt very privileged to meet Pierre and have a nice chat
with him.  He is a delightful man who is as warm and personable as
they come.  He was very open with me and other patrons concerning
specifics of his brewing procedures.  I already liked his beers as
much as any I have ever tasted, but after meeting the man and
seeing how much he loves what he is doing, I liked them even more. 
After hearing all the talk of unscrupulous acts committed by beer
weasels like Jim Koch, it is a credit to the American brewing
industry to have a man of Pierre's character to represent them. 
To all of you who were unable to attend, you missed a truly great
time.  I hope you will be able to make it for the next "Dinner with
Pierre".


-------------------------------------------------------------------------
MAKING A HOME BREW CLONE OF CELIS WHITE:
 The following thread about a Celis White clone recipe comes from
 the message base at the SW Campus of the Home Brew U BBS Network:
-------------------------------------------------------------------------
 Msg #:  482   Security: 5         MAIN
 From:  Tony Storz                Sent: 09-17-93 20:53
   To:  All                       Rcvd: 09-27-93 20:22
   Re:  Cellis White Recipe?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greetings,
I plan on brewing a porter as my second attempt, and in a week or
so would like to try a Cellis White Clone.
 Any info from you experienced brewers who have had good luck at
this, will be greatly appreciated.
 Tentative Recipe is:
  5# M&F Dried Light Malt
  1# Unmalted Wheat
 1/2#6 row
  1# Corn Sugar
  1# Honey
  2 tsp Crushed Corriander Seeds
  1 tsp Dried orange peel
  2 oz Hallertauer hops
  14 gram Windsor Yeast
Any suggestions for fine tuning this recipe?
Thanks.

Msg #:  483   Security: 5         MAIN
 From:  Steve Daniel              Sent: 09-18-93 17:19
   To:  Tony Storz                Rcvd: 09-23-93 18:13
   Re:  (r)cellis White Recipe?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I have talked to Pierre and came up with this recipe:

2.25# 2 row
2.25# 6 row
4# unmalted wheat (hard red)
4 grams orange peel
4 grams corriander
1 ounce Hallertau leaf hops

As you can see, there is a lot of unmalted wheat to convert,
therefore a full mash is needed to make something similar to the
real thing.  If you are uable to do full mashes, try substituting
5 pounds of plain light extract, and make a mash with 2 pounds each
wheat and 6-row.  This will not be nearly as wheaty as the real
thing, but that's life.  Add the crushed spices and all of the hops
only 15 minutes before the end of the boil.  Stay away from honey
and sugar!  They are cheap, but not worth tainting the flavor of
your beer to save a few pennies.

Msg #:  486   Security: 5         MAIN
 From:  Tony Storz                Sent: 09-19-93 06:56
   To:  Steve Daniel              Rcvd: -NO-
   Re:  (r)cellis White Recipe?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Thanks for the Cellis White Clone Recipe suggestions. I will
be ready to start my third batch in about a week, and this should
be a good time to try an all grain recipe.
What yeast would you use?

Msg #:  494   Security: 5         MAIN
 From:  Sysop                     Sent: 09-22-93 00:23
   To:  Tony Storz                Rcvd: 09-23-93 18:08
   Re:  (r)cellis White Recipe?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Slants of the Celis/Hoegaarden yeast are floating around the
homebrewers' community. I think there may be some in the Foam
Rangers' Yeast Library. I've heard that Wyeast has a sample of that
strain, but they haven't put it into production.

If you can't find a white beer yeast or are not ready to make a
yeast starter from a slant, you might try the Wyeast Bavarian Wheat
Ale yeast. This may be one of my crazier ideas, but I think it
might get you closer to Celis than using a regular ale yeast. The
Wyeast Wheat Ale yeast has some Lactobacillus Delbrukii in it
which would simulate the secondary lactic fermentation that Pierre
and company do. What do the rest of you out there think?

P.S. I tried making a white beer yeast starter from some Steendonk
dregs, once. It didn't work.

Msg #:  497   Security: 5         MAIN
 From:  Tony Storz                Sent: 09-23-93 18:13
   To:  Steve Daniel              Rcvd: 09-24-93 20:17
   Re:  (r)cellis White Recipe?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
RE Celis Recipe:
Steve,
I asked a question on Compuserve's Beer forum about mashing raw
grain, and was given EXACT instructions as how to do it. I
mentioned that I was attempting to make a Celis white clone, and
was asked for a recipe.
 Do you mind if I provide the ingredient list you gave here?
 I would be glad to use your name as a source if you like.
 Thanks.

Msg #:  498   Security: 5         MAIN
 From:  Steve Daniel              Sent: 09-23-93 21:58
   To:  Tony Storz                Rcvd: 09-24-93 05:55
   Re:  (r)cellis White Recipe?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Go ahead and use it.  The secret is in the yeast, though.
I'm guessing they said to use amylase enzyme in the mash as a
supplement.  It's not needed in the full mash recipe, but any more
than 50% unmalted wheat will need it.

[Editors' Update: shortly after this electronic exchange took place
on the SW Campus, I got a chance to talk to Pierre in person at the
Tenth Annual Dixie Cup in Houston.  The information he provided gave
me additional confidence that this recipe is on the right track.
Also, Greg Noonan has recently begun selling a Wit at his Vermont
Pub & Brewery in Burlington, Vermont that is based directly upon
this recipe.  Unfortunately, I have not yet had a chance to try it,
but I have heard some very positive reports.]


MIDWEST CAMPUS NEWS:
--------------------------------------------------------------------------
Official Home Brew U. BBS Tasting Notes from the 7th Annual "Great Taste
of the Midwest" Brewers Festival, Madison, Wisconsin, August 21 1993
   by Andrew Patrick, Founder & Sysop, Home Brew U BBS Network
--------------------------------------------------------------------------
August Schell Brewing Co                  +-------------------------------+
Schell's Park, New Ulm MN 56073           |    MIDWEST BEER NOTES:        |
Oktoberfest-malty, appropriate to style   |                               |
Scmaltz's Alt-dark for an Alt, very malty,|   "All the BREWS That's       |
        did they really use an ale yeast? |       Fit to Print!"          |
                                          |                               |
Broad Ripple Brewing Co                   | News from around the Midwest  |
840 East 85th St, Indianapolis, IN 46220  |  about Micros, Imports, Brew- |
ESB-great clarity, velvety mouth feel,    |  pubs, Homebrewing, etc.      |
         prob. dry hopped - EXCELLENT!    |                               |
Porter-good solid malty Porter            | Available at all the great    |
                                          |  places where fine beers are  |
Capital Brewing Co                        |  served or sold!              |
7734 Terrace Ave, Middleton WI 53562      +-------------------------------+
MaiBock-outstanding, like usual!
Oktoberfest- ditto

Cherryland Brewing Co
341 North 3rd Ave, Sturgeon Bay WI 54235
Cherry Rail-this beer takes a lot of abuse from people who have
never had a fresh one, and see that they are not using real
cherries.  It is AWESOME when served fresh - pungent cherry aroma,
beautiful ruby color, excellent cherry flavor.  Don't knock it till
you've had a fresh one (Door County is GORGEOUS this time of
year!).  The same applies to the Apple Bach.

Chicago Brewing Co
1830 North Besley Court, Chicago IL 60622
Legacy Lager-did not try
Legacy Red Ale-did not try
Heartland Weisse-even BETTER than the bottled version.
The BEST American-made wheat beer there is!

Detroit & Mackinac Brewery
470 Canfield Ave, Detroit MI 48201
Irish Red Ale-good effort, but not as full bodied as Chicago
Brewing Co's Mackinac Black-actually a Dunkel Weizen!  Pretty good
one, too.

Dubuque Brewing & Bottling Co
E. 4th St Extension, DuBuque IA 52001
T.G.I.F.-did not try
Simpatico-did not try
Wild Boar-a decent amber ale

Frankenmuth Brewing Co
425 Main St, Frankenmuth MI 48734
Pilsner- green bottle, skunky
They had some others, but I was put off by the Pilsner.

Golden Prairie Brewing Co
1820 W. Webster St, Chicago IL 60614
Golden Prairie Ale - this stuff is EXCELLENT.  A Pale Ale with a
difference-I still say it has a slight root beer taste. 
Sasparilla??

Goose Island Brewing Co
1800 N Clybourn, Chicago IL 60614
Smoked Porter-rich, creamy, smooth.  Lots of smokey, roasted
character.  One of the highlights of the show.

J. D. Nicks Restaurant & Microbrewery
1711 W Highway 50, O'Fallon IL 62269
Bohemaina Pilsner -  did not to get these 'till quite late in the day,
Amber Lager       -  could not reliably judge.

Joe's Brewery
706 S Fifth St, Champaign IL 61820
Young Williams Pale Ale- Very stong hop character, yet pretty well
balanced. I've heard negative comments about this place because it
is extract based, but this Pale Ale makes me want to try their
other beers.

Kalamazoo Brewing Co (aka Bell's & Third Coast)
315 E Kalamazoo Ave, Kalamazoo MI 49007
Bells had a TON of different beers here, but by far the most
intereting were cask-conditioned (and SERVED FROM THE WOOD!)
versions of:
English Biiter- ran out before I got there :(
Whisky Stout- how to describe? Thick, smooth, creamy.  Slightly
burnt.  You can taste the whiskey that was in the keg before the
beer!  There was a BIG, HAPPY crowd in front of this booth!

Lakefront Brewing Co
818A Chambers St, Milwaukee WI 53212
Klisch Lager- did not try
Cream City Pale Ale- excellent, like usual.  Even "creamier" than
                      I have grown accustomed to at Landmark 1850.

Leinenkugel Brewing Co.
Chippewa Falls, WI
Leiny's- did not try
Leiny's Red - a good Irish Red style, but everybody is playing
              catch-up with Chicago Brewing Co's Irish Red.

Midcoast Brewing Co (aka Chief Oshkosh)
35 Wisconsin St, Oshkosh WI 54901
Chief Oshkosh-yet another Red Ale.  Not bad.  This one is contract-
brewed at the Point Brewery, in Steven's Point, WI.

Millrose Brewing Co
45 S Barrington Rd, Barrington IL 60010
Pale Ale- hoppy, fruity character.  A truly British style pale ale.
Belgian Ale- very fruity, in both aroma and palate.  Banana
predominates. Excellent example of the style.
This was the SURPRISE of the day - Millrose can actually make
interesting beer!  Sure wish they'd sell some at their brewpub, a
mere 15 minute drive from my house!
[Editor's update - they _have_ it there since the Festival, but
the beer has been very inconsistent in quality.]
                                                
Minnesota Brewing Co
882 W 7th St, St Paul MN 55102
Did not try.

Pavichevich Brewing Co (aka Baderbrau)
383 Romans Rd, Elmhurst IL 60126
Did not try - these beers are widely available.

Pete's Brewing Co
514 High St, Palo Alto CA 94301 (but contract brewed in
Minneapolis, hence their presence here)
Pete's Pale Ale- did not try
Pete's Pale Lager- got into an argument with the buddies about this
one. They said it was basically Miller swill, but I thought it had
a subtle yet complex hop signature that was very interesting.
I think their taste buds were shot by this point.

Saint Louis Brewery (Dave Miller's brewpub!)
2100 Locust St, St Louis MO 63103
Pilsner- excellent, profusion of both malt and hops.  Extremely
well-balanced. Pale Ale- Excellent mouth feel.  Strong hop
character.
Evidently Dave Miller practices what he preaches in his excellent
homebrewing textbook!

Spanish Peaks Brewing Co
120 N 19th Ave, Bozeman MT 59775
Yellowstone Pale Ale- yet another execellently dry-hopped pale ale!
Black Dog Ale- decent amber ale.
Spanish Peaks Porter- good solid Porter.

Sprecher Brewing Co
730 W Oregon St, Milwaukee WI 53204
Maibock- very malty, clean palate, rich creamy head.  Excellent
Maibock. Oktoberfest- malty, light amber.  A solid Oktoberfest.

Steven's Point Brewery
2617 Water St, Steven's Point WI 54481
Point Dark- actually copper colored.  Malty, clean, and pleasant.

Summit Brewing Co
2264 University Ave, St Paul, MN 55114
Extra Pale Ale- yet ANOTHER excellent, creamy, well-hopped pale ale!

Water Street Brewing Co
1101 N Water St, Milwaukee, WI 53202
Callan's English Red- another "Red Ale".  Decent.

Woodstock Brewing & Bottling
202 E Calhoun, Woodstock IL 60068
Arnold's Amber Lager- contract brewed at Steven's Point.  A decent
Vienna style lager.  The owner was handing out golf tees that had
the phrase "Have a Woody" embossed upon them.

---------------------------------------------------------------------
The "Wizard of Saaz", January, 1994
------------------------------------
Dear Wizard dude,
      Like, I am a new brewer, and uh, I am interested in mixing
two or more kinds of beer to, like, make a different kind of beer
or something.  I have sort of been trying this a little bit
already, and uh, like this is what I have come up with so far:

I mixed a Celis White with an Elephant Beer and got a White
Elephant.

I blended a Meister Brau and a Bador Brau, and got a Meisterbador
Brau.

I mixed an Old Foghorn Barleywine with a Sante Fe Chicken Killer
Barleywine and got a Foghorn Leghorn.

I combined a St. Pauli Girl, a Broken Hill Lager, and a Timmerman's
Kreik and got a Girl with a Broken Cherry.

I blended a Bigfoot Barleywine, a Rolling Rock, a Thomas Hardy's,
a Pinkus Pils, and a Young's Ram Rod and got a Foot of Rock Hard
Pink Rod.

      These all sound pretty cool, but they taste awful.  Like, I
heard that when it comes to beer, you rule.  I bet you get all the
chicks because you know so much about brewing beer and stuff.  Can
you tell me how to make my beers kick ass?  Please help me, so my
palate may roam the world amongst all those brews which are cool.

Yours, uh, huh huh huh,

Butthead from Seattle
---------------------
Dear Butthead,
      Whatever you do, don't mix those last two combinations with
each other or the resulting explosion could be earth-shattering! 
You must take great care when blending beers or the results may be
disappointing.  For example, I once combined a Sam Adam's Lager and
a Colt Cool and got a beer that was cool and sucked at the same
time.  You should blend beers so their flavors, rather than their
names, compliment each other.  There are several tried-and-true
blends which come to mind:

      Black-and-Tan 
      This combo is traditionally made with half Bass and half
Guinness, but any pale ale will do nicely.  The interesting thing
about Black-and-Tans is that they are literally half black and half
tan  two distinct layers of beer are formed by carefully
dispensing the Guinness over the top of the pale ale using a spoon
designed especially for the job. 

      Half and Half (aka arf 'n arf)
      Basically the same as a Black and Tan, but Harp Lager
(Guinness' wimpy kid brother), is used for the light half. 
Guinness and Harp are so different they would probably separate
into two layers even if they were mixed in a blender  kind of like
oil and water  which, incidentally, are terms often used to
describe them.  It never ceases to amaze me that the brewery
producing the best stout in the world also produces one of the
lamest lagers.  Isn't it ironic how mere beer can reflect the
diversity of life itself?  Whoa, that was cool! 

      Black Velvet
      Not to be confused with the canvas of choice for Elvis
portraits, it is made by blending one part Champagne and one part
Guinness.  Like The King, it's a little garish, but it's also a
tangy and surprisingly smooth combo which must be tasted to be
appreciated.

      Snakebite
      This mixture, made with Guinness and hard cider, has been
blamed for numerous spousal homicides in England, and has allegedly
been banned there.  Purportedly, this was also Joey Buttafuoco's
favorite elixir to get his dates drunk on.

      Shandy
      Made by mixing beer, usually a light lager, with 7-Up or lime
juice.  At last, here lies the answer to the stupid beer question
"Why ask why?"  This cocktail is strictly for those who like to
live on the edge of Wuss-burg.

      Red Eye
      Supposedly a remedy for hangovers, this is a combination of
beer and tomato juice with a raw egg dumped in for texture.  The
idea is it will either make you feel better or kill you  either
way, the problem's gone.  Just thinking about this stuff makes me
feel hung-over.  Pardon me old chap, it's time to hurl!

      Inferno
      You'll need an asbestos suit to mix this stuff, which is a
combination of EKU 28 and Duvel.  Two of these and you'll be ready
to commit the sin of your choice - you'd better bring a camera
though, or you won't be able to remember what great a time you had. 
A helluva combination, for sure.

      Foggy Night in the Sierras
      Guaranteed to get you higher than the average beer, it is
made by mixing Old Foghorn Barleywine and Sierra Nevada Pale Ale. 
Once you've savored the succulent splendor of this huge, well-
rounded pair, the mountains of Busch will seem like falsies.

      As you can see, there are a lot of interesting beer blends
which don't suck.  I hope you will be able to use this information
to make a few new ones of your own.  Keep me posted on your
progress, and like, please stay out of my neighborhood dude!

                             Da Wiz
-----------------------------------------------------------------------
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