The latest trials, tribulations, and thoughts from the club you know and love.
  • 04/07/2013 12:51 PM | Deleted user

    I want to thank all the members who volunteered to work the booth and pour for Collaborator and take a few moments to highlight the efforts our members did talking about the club and interacting with people who stopped by to admire the brew sculpture we had on display. This year’s Festival saw a couple of additions to its regular roster of fun. This year we had a spot on the seminar stage to talk about the homebrewing, answer questions from the audience, and demonstrate the all-grain brewing process. We also had a brew sculpture on display at the club booth. People unfamiliar with brewing stopped to ask questions and other homebrewers stopped to admire the work and discuss homebrewing. Events like this depend on the efforts of people willing to put in the time to do everything from setting up/breaking down the booth, gathering supplies, to running errands, and bringing in water. Not everyone has to be a homebrewer to volunteer, as a matter of fact, having a mix of skill levels and interest made for a booth that was accessible to people who currently brew, were just learning to brew, or just enjoyed the homebrew made by friends or family.

    Each of the volunteers brought something special to the booth and I want to take a few moments to acknowledge their contributions.


    Roy Niffousi, Julie Mikalson, Josh Huerta, Jason Barker, Marilyn Burns- Poured Collaborator and many times we would have people come over after getting a taste of the Collaborator beers and ask questions about the club.


    Jenn McPoland, Jared King, Michael Corbett - These three saw the line forming on the first day. A line that stretch down past the ticket booth, filled with eager faces, and empty mugs. Jenn helped with setup and gathering supplies from Steinbarts. Jared and Michael answered questions about the brewing sculpture, OBC and brewing in general.


    Josh Merrick, Chris Hummert, Doug and Shirley MacGregor- Midshift at the festival was busy with lots of people coming over to ask questions about the brew sculpture. Josh posted himself near enough to give folks a chance to just look and be available to answer questions. Chris, Shirley, and Doug staffed the table, offering fliers, copies of Zymurgy, and in the case of Shirley talking about her experiences with the OBC and the benefits and learning opportunities it offers for individuals who may not brew but have a love of good beer.


    Nick Dahl, Don Stewart, Sam Simms- The Friday night crew kept the energy up and while the foot traffic had slowed down considerably, we still had many visitors to the booth. Sam and Don kept up a steady stream of friendly conversation about the brew sculpture and their own brewing endeavors. Nick and I handed out magazines and chatted about our experiences brewing. Nick, especially had entertaining stories to tell about his early brewing years. The night ended with a broken chair and a visit from Michael Brown.


    Brian and Katherine Haslip, Rick Okamura, John Oldendorf- The first shift saw Brian in his element talking with folks about his brew sculpture. Rick and John had their hands full with the table and fielding questions with a busy Saturday morning crowd.


    Dave Capolarello, Warren Johnson, Samantha Tanner, Matthew Ellis, and Chad Jacobs, Mark Glasby- This was the largest volunteer crew shift and during the busiest part of the day. Dave offered to pour at a booth when they ran short of volunteers. Chad, Samantha, Mark, and Matthew were great talking about their experience as new brewers and how they got into homebrewing. Our Vice-President Warren gave information about the club and its events.  

    Stephen Woods, Caren Rockwood, Warren Johnson, Dave Capolarello- The last shift of the night. Warren and Dave stuck around for the next shift and were joined by Caren and Stephen. Caren had volunteered last minute to work this shift and both she and Stephen brought so much energy and enthusiasm to the booth.


    Will and Rachel Minderhout, Corrie Heath- Will and Rachel stopped by the booth and hung out. Corrie came by to offer support , she stood in the back while I gave the talk on the stage, giving me the thumbs up.

    My thanks to everyone,


  • 04/01/2013 1:45 PM | Anonymous member

    Held in Bend, the up-and-coming brewing hub located in Oregon’s High Desert, our five-day workshop will help you create an actionable business plan to allow you to develop, market and grow your business.


    The best business plan as chosen by course instructors will win a one- to two-week paid internship at Eugene, Ore.’s  Ninkasi Brewing Company.

  • 04/01/2013 11:26 AM | Anonymous

    Now that the paperwork has finally been signed I can proudly announce that the Oregon Brew Crew will now be solely sponsored by the Miller Brewing Company. Miller approached the board in secret about 2 months ago and wanted to get a partnership to help educate homebrewers on the wide variety, flavor and history of Macro brewed Beer. The board decided to pursue the partnership not only because of the giant pile of money being thrown our way, but because we felt that micro and homebrewed beer has finally ran its course and became too mainstream.  We have changed the charter for the club and will only focus on Macro Brewed Beer.

    In honor of this occasion we are renaming the club to the Oregon “Beast Ice” Crew. In addition to the name change, our official beer to be served at all meetings for the next year will be Milwaukee’s Best Ice. I look forward to a long and prosperous partnership with the Miller Brewing Company


    Chris Hummert


    Oregon Brew Crew

  • 03/31/2013 7:39 PM | Anonymous member
    Event Style Brew it Due (for CoC this is at OBC)
    SCP IPA Early April 2013 May-13
    SCP Weizen/Weissbier May 2013 Jun-13
    AHA CoC Round 1 CANCELLED    
    AHA CoC Round 2 European Amber Lager Feb or Mar 2013 Aug-13
    SCP Belgian Strong (Single Strain) April 2013 Sep-13
    AHA CoC Round 3 ??   Oct-13
    SCP Baltic Porter August 2013 Nov-13
    AHA CoC Round 4 ??   Dec-13
    AHA CoC Round 5 Belgian Strong April/May 2013 Feb-14
    AHA CoC Round 6 All Porters (12 as well as 20, 21, and 23) Feb 2014 for Cat 12 earlier for 20, 21 and 23 Apr-14
    SCP Sours June 2013 Jun-14
  • 03/30/2013 6:23 PM | Anonymous member
    The Tamps Bay Beers has announced the style for Round 2 of the OBC v. BEERS cross-country brew-off.

    It will be..... BJCP Style Category #2: Pilsners!!

    A host club and competition has not yet been selected, but they are looking at a fall competition, somewhere in the middle of the country.

    Bonus: BEERS has passed along this little teaser:

    "Cigar City Brewing recently held their annual Hunahpu day. It’s the south’s version of Dark Lord day, where CCB releases their much heralded Hunahpu Imperial Stout one day only on a lottery system. It's a pretty darn good beer shrouded in a fantastic cloud of hype and hysteria. Anyway, BEERS has secured three 750ml bottles that will be held in trust awaiting a winner, to be either consumed in a Florida victory celebration or shipped to Oregon for yours."
  • 03/30/2013 6:21 PM | Anonymous member
    The AHA and host club for the 1st round of next year's Club-Only Competition Season have cancelled the August competition. No style had yet been announced for this event. Naturally, if this slot is not filled by another club, the OBC will not be holding a July Club-Only competition selection. 
  • 03/30/2013 6:20 PM | Anonymous member
    The 24-week online class will cover everything from starting a brewery to financing, and the legal aspects of the beer business and marketing.

    Several area breweries helped create the curriculum, including Rogue, Hopworks, Widmer and Migration.

  • 03/30/2013 6:11 PM | Anonymous member

    Belgian Strong Ale

    Ahh, the Belgian Strong. Nothing makes me think of long summer naps in a hammock faster than a short pint or two of these beauties. With FIVE substyles to choose from and a minimum Original Gravity of 1.062 these have “incredible beer-nap” written all over them.

    Let’s see: you’ve got Blonde, Dubbel, Tripel, Golden Strong, and Dark Strong. No, Quadruppel and Pentupel are not 'real styles'. 

    If you get that summer hankering for the more potent side of these fruity, estery beers, now is the time to start brewing:
    The OBC style competition program will be accepting your entries for judging in September.

    A special strain of Belgian yeast will be provided at the April Meeting for this competition. All entries will require this yeast.

    These phenomenal and often phenolic (phenolenal?) ales take a little bit time to get there, so plan ahead if you want to get your best shot at a Leffe, Westmalle, Duvel, or maybe even Westvleteren ‘12’ clone in for comparison.

    Generally, you’re looking for a highly attenuated beer with high alcohol character and medium body. In spite of any hop bitterness, keep your aroma and flavor low: this style is a yeast flavor showcase. These beers tend to be highly carbonated, even ‘foamy’ with lace that clings to the glass.

    Personally, if there’s one beer in this style you’re going to want to try (and then try and make) it’s got to be Moortgat’s Victory Ale, better known as Duvel. If you haven’t had this yet, go find it. You’re looking for a highly carbonated golden ale, with fruit and nut notes. This beer starts sweet and finishes dry, and is stronger than you might think (8.5%). You’ll get some clovey phenolic flavor, but it’s going to be subtle.

    If you want to make something like this, start by thinking about the yeast. If you’re going to work with an “off-the-shelf” yeast, Wyeast 1388 (Belgian Strong) is where I would start (if you're entering the SCP for Belgians this year, see above). To get this alcohol and dryness, you’re going to need sugar. A lot of sugar. Here’s a recipe I've had laying around in my "to brew" pile, I haven’t tried it yet, but I’ll give it a go:

    A Duvel Clone:

    90 Minute Mash @ 150F:

    9.75 lb Belgian Pilsner
    .5 lb CaraPils
    4 oz Belgian aromatic malt

    90 minute boil:
    1 lb Belgian Clear Candi Sugar
    1 ⅓ lb Dextrose
    1.25 oz Styrian Goldings (5% AA)

    @ 15 min:
    .5 oz Styrian Goldings
    .5 oz Czech Saaz

    @ 3 min
    .5 oz Styrian Goldings

    Ferment in primary for 7 days (1388 yeast can go warm, let it...).

    In secondary, add 1lb of dextrose boiled in 1 pint of water (cooled).

    When that fermentation is complete, age for 4 weeks at cool temperatures (35-45F).

    Bottle or Keg to 3.3 Volumes CO2.

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