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February meeting -

February's meeting will be held on Sunday, the 28th @ Great River Brewery in Davenport; located at the corner of E. 2nd St. & Iowa St.

2.00-2.30pm  educational segment-

properly packaging beer for competitions

2.30-3.00pm  club business-

3.00pm-?  socialize & sample

 
Pending Beer Legislation -
If you are interested in legislation in your state:
To find your Senator:
 To find your Representative:
 
 
Club Only Comp Schedule -

 Start planning for the Club Only Competitions-

click below for schedule

 read more ...
midwest beer fests -

Mark your calendars for some upcoming beer fests-

click below for more info

 read more ...
 Cooking w/beer or wine
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SLOW-COOKER CHICKEN PAPRIKASH
 
3 tbsp all-purpose flour                            
2 lbs boneless, skinless chicken breasts,
rinsed and patted dry, cut into 1/2 inch strips
1 cup chicken stock                                
1/4 cup Millstream Iowa Pale Ale 
8 oz mushrooms, cleaned and sliced 
1 large onion, chopped               
1 cup chopped red bell pepper  
1/2 cup shredded carrot          
2 large cloves of garlic, minced  
2 tbsp Hungarian sweet paprika 
1 tsp salt                             
1 tsp freshly ground black pepper
1 1/4 cups sour cream                                  
In a bowl, combine the flour and chicken,
tossing well to coat.  In an electric slow-cooker,
combine chicken mixture, beer, stock,
mushrooms, onion, bell pepper, carrot,
garlic, paprika, salt and pepper. 
Cover and cook on low heat for 8 hours. 
Just before serving, stir in the sour cream. 
Cooks Tip: Serve this traditional dish
with egg noodles, mashed potatoes or orzo.
Makes 6 servings 

Reprinted from Millstream newsletter: 

This months recipe comes from Tara Sagers at Fahr Distributing in Waterloo. 

 When Tara sent out their newsletter they featured our Iowa Pale Ale. 

 We were so excited that we had to share it with you!

  
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MEET THE INTERESTING FOLKS WHO MAKE BREWING

AND/OR DRINKING GREAT BEER A PLEASANT REALITY!

 Twenty (or so) Questions for:

• Name- Jim and Mary Smith
• Family- Twin daughters who have long since flown the coop. Three very
rambunctious granddaughters, one 18 months and two in junior high school.
• Occupation- Owners of Somethings Brewn’, a beer and winemaking
supply shop in Galesburg, IL.
• How did business got started- Mary was looking for a new occupation. I was hoping to set up a shop that would allow me to retire early. I had been driving up to Koski’s a couple of times a month for brewing supplies. Seemed like a homebrew shop would wing several birds with one stone.
• How long have you been in business- We’ve been open well over ten
years, spending our first two on Cherry St. in Galesburg. We then moved to
401 E. Main St. We’ve been here ever since.
• How did you get started brewing- An old buddy of mine received a beermaking kit for his birthday. He asked if I would help him brew it. I remember we decided that the small amount of sugar they were calling for to put in each bottle must have been some kind of typo so we left it out. We ended up with 5 gallons of extremely flat, but not too bad tasting, Scottish ale. The next batch we tried, an Irish Stout, we followed the directions to the letter. It was the best beer I had ever tasted. I bought my own equipment soon after.  There was no turning back. Mary started brewing soon after the store was opened. She caught up quick. Her beers usually beat mine in the fests and competitions we both participate in.
• How long have you been brewing- I’ve been brewing since 1991.  Mary since 1999. Wow! Has it actually been that long!?
• Favorite beer/wine/other to brew- Mary likes the lighter ales such as cream. She also likes to make fruit beers and sparkling wines. I really don’t have a brewing favorite. It’s all good!
• Favorite beer to drink- My all time favorite beer has to be Stone Ruination Ale. Ruination is Mary’s favorite also. Lately though I’ve been enjoying all the hopped-up Belgian-styled IPA’s that are the current rage. Of course, Mary still loves all the high hopped pales and Double IPA’s. What a hophead she is.
• Least favorite style to drink- Mine are sour Belgians. I can’t help making a rude, grimacing face just thinking about them. Mary makes the same horrible face when it comes to smoked beers.
• Favorite wine/mead/cider/other- I’m a big Chanti fan when it comes to wine but any full-bodied dry dark red will do most of the time. The best meads I’ve tried are the traditional style meads made by homebrewers. You just can’t beat a homemade mead. Don’t even waste my time with ciders, sorry. Mary prefers the sweeter fruit or sparkling wines. As far as meads go
she leans towards the melomels. Mary will enjoy a cider now and then.
• Favorite fest or event-anywhere- The best fest has to be the Great Taste of the Midwest in Madison, WI. Mary and I always have a blast at that one.
• Favorite pub/eatery-anywhere- As far as pubs go it would have to be Budde’s in downtown Galesburg. They have a super beer selection, including bombers, and great pizza. Budde’s also has the dubious advantage of being only two doors down from Somethings Brewn’.
• Favorite part of job- Talking with hordes of beer and winemakers. There seems to be a million ways for brewers to make alcoholic beverages out there. Every day, just jumping out of ordinary conversations, a customer will feed us a new bit of eyebrow-raising, totally out there piece of information or technique. There are truly some great creative minds out there in the beer and winemaking community. Keep those imaginations churning!
• Least favorite part of job- Beyond doubt, cleaning the grain room. Mary gets hung up on sorting hops after a new shipment comes in. Neither task is pleasant.
• What you would like to see changed about homebrew-perceptions, laws,
For most Americans the only thing they know about homebrewed beer is
what they saw in an old Three Stooges episode when they were kids. Foam
erupting everywhere, bottles blowing corks through light bulbs, and eventually, all getting arrested and sent to pound rocks on a chain gang. I mean, come on now…they don’t even have chain gangs anymore do they!?
• Do you use beer/wine/other for cooking- Both beer and wine. We’ll substitute a malty beer for beef stock any day. And, you just can’t beat a nice red wine reduction poured over a perfectly cooked steak with sautéed
mushrooms. I’m salivating like one of Pavlov’s dogs just thinking about it.
• Favorite recipe- Do you have a good one? I’m open to just about anything.
• Other hobbies- No time…unless you count watching old movies. I usually fall asleep to one most every night.
  
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Big Brew Day  2008

  
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13C. Oatmeal Stout

Aroma: Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.

Appearance: Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).

Flavor: Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.

Mouthfeel: Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.

Overall Impression: A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.

Comments: Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.

History: An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.

Ingredients: Pale, caramel and dark roasted malts and grains. Oatmeal (5-10% ) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.

 

Vital Statistics: OG: 1.048 – 1.065
IBUs: 25 – 40 FG: 1.010 – 1.018
SRM: 22 – 40 ABV: 4.2 – 5.9%

 

Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout

 

  
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"Beer isn't just beer...Beer needs a home."

Die Welt(German National Newspaper)