National Homebrew Club Ireland

Who's up for it? How's about mid January, 11th or 12th?

Build it and they will come.
Need to discuss comp.

Well, lets build a date and the rest will follow.
Anyone have any preference or know of other events happening at the same time?
Personally the saturday would be best.

I don't even have a 2014 calendar yet!

A Saturday would probably suit me better too.

I'm fairly flexible for weekends in January at the moment.

11 or 12 Jan would suit well.

Just checked the calendar, the friday is the 10th and the sat is the 11th.
Poll added.
Handy job too as it's after little women's christmas.

Quote from: LordEoin on December 16, 2013, 02:24:24 PM
Hand job too as it's after little women's christmas.

Who's giving these out then?   ???

give me enough beer and anything's possible...

Moving swiftly on...

11th is the Saturday, sounds good, excepting a BJCP meet, in which case I will hopefully have sobered up on the bus from Dubland and can wander down the quays to the meet.

Either works, although the 11th would probably be better for me

Share a lift down, just make sure LE is driving. (Wandering hands etc.) :-*

Any chance of a both button?

Neither or don't vote should cover that.
Sure thats how the Government gets elected!

If we're just deciding on a date I'd agree.

Is the poll is to determine numbers?

There's always bods that don't (afraid to?) post along, so it's more like a Red C poll :-)

Is this on?

I'm up for it, will I give the Well a ring?

Me three.

Herself has to go to something so I will be stopping in but not having pints. :(
My stock has depleted so I have nothing new on offer either >:(
The Right Job (Proper Job-esque) is fermenting right now, so hopefully will have this and another few brews for the next meet.
I will call in for an hour, say 8:30pm?

Need to talk about upcoming competition.

I'm on for it as well. Are you good to confirm with FW LE?

I'll give them a ring tomorrow and try reserve the mancave

i might pop in to join ye this time seeing as I should be able to make it.

I'll be around on Saturday, and just emailed Tom in the Well to see if we can book the cave. I'll have my latest black IPA to sample.

Excellent. I was just about to give them a call. Cheers Taf.

Cave booked for Saturday night.

You da man Taf  O0

Thanks Taf!

What's the story if a noob like myself wants to come along? What time is kick off? Does everyone bring beer?

Come along!
The more the merrier!
Bring beer!
I guess 8pm on, but I'm only passing through on the night.

I'm brewing sat, see if I make it back down for eight. See if I can wrangle something to bring along, think I've a three year old wit somewhere.

Need to get the stick up!!

I've bring lying low as i Didn't think id make this but Have a pass for the night.  Will bring a stout.  Dara

won't make it tonight unfortunately. i was sick a few days ago. hope to make the next meet

Sent from my GT-I8160 using Tapatalk 2

Is someone missing vials? I have a pack of them in my bag. I wasn't on the group buy and didn't pay for them.

Fecker. I knew there was one missing.
You might need them. How many kids did you say you have?

You can fix up with me again or drop them back at another meet.
No rush.

You planted them on me you snake :P I'll hold onto them if no one wants them, I'll fix you up when I see you next?

Sound.

Glad I made it out last night, really enjoyed it, was sorry I had to head early. Some great beers out and all I had to do to get a taste was bring along some of my dodgy pumpkin ale! So who was judged the winner in the oatmeal stout face-off?

Good meet as always.
Unfortunately I had to leave early also.
I'm guessing that I took away the runner up - the 2/3 full litre bottle...

Good to meet you doc. I really enjoyed your pumpkin ale, it was my first time trying one so I was very pleasantly surprised. It went down well with everyone else too.

I think Dara's stout was the clear winner of the face off. Mine is too sweet. Way to much lactose in it. It was funny watching Sam sipping it after coming out with, "I'm actually lactose intolerant!" So John got the leftovers of my bottle then.

I really enjoyed Taf's black ipa.

I couldn't drink Mr Happy's second Belgian. It was too salty or something for me! But everyone else seemed to love it. Taf was heard saying, "it does NOT need more hops!"

Sam bought a few of his kinsale pale ale in the new 500g bottles. Same lovely beer, bigger bottle. What's not to like?

The purgatory in the 'well was in fine condition too.

Great night lads.

(http://img.tapatalk.com/d/14/01/13/radary3u.jpg)

(http://img.tapatalk.com/d/14/01/13/banavy7e.jpg)

(http://img.tapatalk.com/d/14/01/13/unutapup.jpg)

Sorry I missed, but after a day of brewing I just ran out of time. Funny, brewed an oatmeal stout yesterday!

Really enjoyed the meetup, and was nice to be next to the fireplace for a change, although it was still a bit drafty, the beer kept us warm. Hopefully we gave the guys doing the marketing survey, some food for thought, and not just that marketing is a load of BS.

Have to say I really enjoyed MR Happy's Belgiums, and I might finally be getting a taste for them, as have never enjoyed any commercial ones I've had in the past. There was a real tang of the salty one, which I think was too much for some, but I thought was really good. Still not sure I would brew one anytime soon, but might be a contender for the barrel, as will probably be available soon. I think we were also drinking Orval after at the Abbots which tasted good, and was somethin I never tried before.

Nice to see a new attendee in the form of Jason, with a really nice and balance spiced pumpkin ale, which is also a style I hadn't liked in the past, so suprises all around for me.

Also, a big thanks to Sam for letting us sample his Blacks Kinsale Pale ale in the 500ml bottle, as was realy tasty, and might even have improved, if that were possible.

I think I also owe someone €10 for the Kebab we had afterwards? Never been in that place before as it has a really bad reputation, but must say it hit the spot much better than a hillbilly's ever could, so will be heading there again some time.

Quote from: Taf on January 15, 2014, 11:41:19 AM
Have to say I really enjoyed MR Happy's Belgiums, and I might finally be getting a taste for them, as have never enjoyed any commercial ones I've had in the past. There was a real tang of the salty one, which I think was too much for some, but I thought was really good. Still not sure I would brew one anytime soon, but might be a contender for the barrel, as will probably be available soon. I think we were also drinking Orval after at the Abbots which tasted good, and was somethin I never tried before.

The second one actually wasn't Belgian at all! It's another long forgotten German beer, just like the Gratzer. Can't wait to knock out a Lichtenhainer - sour and smokey.  O0

(http://beerstreetjournal.com/wp-content/uploads/Ritterguts-Gose.jpeg)

If there's interest in doing a barrel brew, Bastogne Ale yeast is one of the Jan / Feb specials from WLP, if we're thinking of Orval.

Was the second one was the Blonde?
I missed this one.

I think you might have had the blonde (which was a belgian). The second one was a sour (and East German).

I remember now.
The second one was the 'Salty' one.
I liked it.

I remember one being tangy. Which one was that? Was lovely anyway, and maybe if we do something like that,  and the barrel can come back and live with me, rather than go off to be a smoker!

That was the second one. It was a gose, a German sour wheat beer with coriander and salt, fermented with Safale S-33 and WLP 670 (which some people use to make hot sauce!).

Apologies for calling it a Belgian. Just shows my ignorance. I still didn't like it though :-\ I thought the salty flavour came from the yeast or something, I didn't realise you actually put salt in it!

Is there 2 yeasts in this? You must explain that to me the next night.

what's the difference between Gose and Geuze?
I had a Lindeman's Geuze last week and it was remarkably similar to your Gose.

Quote from: mr happy on January 17, 2014, 10:34:46 PM
That was the second one. It was a gose, a German sour wheat beer with coriander and salt, fermented with Safale S-33 and WLP 670 (which some people use to make hot sauce!).

And were you saying that was the same gose you had at the tasting on the night Sam launched his pale in the well?

Gose comes from a few breweries based in and around Leipzig in Germany and is similar to Berliner Weisse, except they add coriander and salt. One bar as I was in gave me a salt shaker along with the beer as well. Takes a bit a while to get used to drinking salty beer but it's actually quite tasty and very moreish. Dunno if I'd be able to get through a full 20litre batch of it though.

Quote from: Taf on January 17, 2014, 10:58:00 PM
And were you saying that was the same gose you had at the tasting on the night Sam launched his pale in the well?

The one that tasted like baked beans?

That's the one, with the baked beans.

Nothing added but time! I have to thank Donnachadhc and MAF for telling me to hold of on drinking it all up way to soon!

@irishgoat - I've never had an authentic German gose, but the one I brewed up was similar in terms of sourness to something like Kindl Weiss but was between the salt and a bigger body was pretty different to it as well.

@lordeoin:

Gueuze is from Brussells in Belgium. It's made by blending 1, 2 and 3 year old lambic and bottling it. Lambic has a 50% raw wheat, 50% lager malt grist and is fermented with a f***ing zoo of bugs, including up to 300 different types of enterobacters, saccheromyces, brettanomyces, lactobacillus, acetobacters, pediococci and other little guys. Gueuze is sour, but it's also funky with the kind of barnyard flavours you get from something like Orval as well as straight up sour flavors.

Here's a famous (in Belgium :)) diagram showing some of the main players in a lambic fermentation and when they show up.

(http://1.bp.blogspot.com/__nAd50xTIYs/SWz7m8GbEEI/AAAAAAAAAo0/M-ojQphYZqQ/s1600/spontaneours-lambic-ferment.jpg)

Key to the diagram: 1 : Ethanol, 2: Lactic acid, 3: Ethyl Acetate, 4: pH, 5: Extract content, 6: Acetic acid

Gose is from Leipzig in East Germany. Also, it's mostly wheat malt with some munich and lager malt. It's fermented in the prirmary with clean ale yeast and lots of lactobacillus right from the start. It's not as intensely sour as Oud Gueuze where the sourness mostly comes from heavy hitting pediococcus but it's cleaner with no funky stuff going on. It's also got some coriander in it, and some (well, lot of) salt. So it's a non-Reinheitsgebot German beer. >:D

So they're not the same: the grist and bugs are different - but not that different either. Put it this way SWMBO loves Gueuze and the gose is basically the first (of maybe sixty?) brew I've done she actually likes!

Oh  yeah, I forgot to mention the hops.

Cos, there aren't any. ;D

Quote from: mr happy on January 17, 2014, 11:14:59 PM
That's the one, with the baked beans.

Nothing added but time! I have to thank Donnachadhc and MAF for telling me to hold of on drinking it all up way to soon!

Now I'm really pissed I missed this meet!!

There's more left, and I'd say I might do  a rebrew if the HBC gets the WLP 670 back in.

Any appetite for a Feb or March meet up?

Quote from: mr happy on January 22, 2014, 01:50:14 PM
Any appetite for a Feb or March meet up?

I can't commit to much at the moment due to wife being due in a few weeks,  but if ye organise something I will try to make it. I can confirm date with the Well once you get a consensus.

Off topic!   >:D