South Australian Brewing Club (SABC) is a club based in Adelaide where beer and brewing enthusiasts can collaborate and discuss the brewing of beer at home or at the craft brewing level. We welcome members from all over South Australia.
We’ve extended the time to RSVP for the BVB event! You now have until 5pm November 20th to get your name on the list and paid up. NO MORE EXTENSIONS!
Click on the link to the details here, and jump in if you’re keen. You can also RSVP at our meeting this Wednesday at The Wheaty.
Clock’s ticking!
Quick reminder folks – the November Members Meeting will be held this Wednesday 19th of November at The Wheaty. This has been delayed from the normal 7pm start, due to the Components of Beer event which begins at 6pm and will finish around 8pm.
This “components of beer” event will discuss the component “yeast” and will be an informative event – get onboard and buy your tickets for the event by clicking this link! Attendance is entirely optional as this is a Wheaty event, not an SABC event. Our meeting remains FREE for members, as normal.
Also, don’t forget that club members going along to the components of beer event who let us know (so we can let the Wheaty know!) will recieve a free pint of beer!
Tomorrow – 12th of November – is the cutoff date to RSVP for the BVB event! This is due to the fact that we need to finalise numbers with BVB for catering requirements.
This event is fantastic value if you’re interested in beer and food pairing; and even if you’re not – it will be a great chance to catch up with other members and enjoy some quality food and beer from Barossa Valley Brewing.
Full information is available at our previous post by clicking here.
Both brewers have brewed their beers and both are currently going through fermentation as this is typed!
Both brewers have provided some notes on their beers below:
Brewer 1: There were a few dough balls. The mash was terminated by heating to 86°C. The kettle losses were high due to the size of the kettle. This meant that top up water was required.
A 90min mash was performed on my beer. The volumes after were down and gravities were up. Its up to you to judge the beer, but the brew day was a success. I was really surprised and happy that my efficiency guestimates worked.
Brewer 2: Everything went to plan. All my numbers were matched (Volume and OG). My mash temps seemed to fluctuated a bit (later in the mash), but never drifted more than 1 degree C away from my target temp. I hit my final volume into the fermentor, so I know my boil went to plan. I pitched the yeast that night and it was bubbling pretty hard by morning, It was a hot few days during the early stages of the fermentation, which worried me at the time. The temps were right where I wanted them during the fermentation, never more than half a degree C away from my target.
The countdown to the BVB event is ON! This will be a cracking final challenge and will decide our winner!
Get your tickets here Barossa Valley Brewing – Beer Degustation – Subsidised Event
You haven’t? You’re risking missing out entirely! The event is selling out fast and tickets are very limited. This is also one of the two subsidised members events, so if you don’t go – you’re missing out on a fantastic discounted event.
The Battle for the SABC Brewer of the Year will also be decided with Simon R and Greg W going head to head to determine the One Beer to Rule Them All.
A Pre-dinner drink will be provided and there is the option of the Full Beer Degustation or the Food Degustation for non-drinkers.
Where: Barossa Valley Brewing, 2A Murray St, Tanunda SA 5352
When: Saturday November 29, from 6pm.
SABC Brewer of the year judging 6:30pm sharp, dinner commencing 7:30pm
Costs:
Full Beer Degustation
SABC Members $30
Non SABC Members $50
Food Degustation Only
SABC Members $10
Non SABC Members $30
To book your tickets, payment in full must be made by direct deposit to the SABC Treasurer. Payment to be made November 12 so we can advise BVB of the number of people attending. Remember, members, family members and friends of the club are invited. First in best dressed. Once all tickets are sold you will miss out!
Bank Details:
Account – South Australian Brewing Club Incorporated
Account No. – 1073 8025
BSB – 06 5004
After payment, an email must be sent to sabrewclub@gmail.com detailing:
Your name, and partner or friends name (if attending)
Any dietary requirements
Number and type of tickets purchased (Full Degustation vs Food only)
SABC encourages responsible alcohol consumption and provides the following suggestions for this event:
Shout a designated driver dinner and car pool with members, family and friends
Stay overnight at the Tanunda Caravan Park http://www.discoveryholidayparks.com.au/sa/tanunda/barossa_valley
Ensure you get your tickets early to avoid any disappointment!
As our members will know, the member benefit for the 2014 year is an awesome pair of etched SABC glasses. They’re made from fantastic sturdy glass and stand up to even the most powerful dishwashers. Their shape makes them excellent for enjoying your favourite beer style – commercial or homebrew – when ever you prefer.
But, is two not enough? Got a friend or family member who would like some? We’re now able to offer these glasses for sale to members. They’re just $10/each!
Email the club at sabrewclub@gmail.com if you’re interested – they’re available for pick up at any club meeting – or alternative pick up arrangements can be made (we prefer not to ship due to breakage risk).
SABC Members, family and friends are invited to Barossa Valley Brewing (BVB) for the first major subsidised event of the 2014/2015 SABC calendar. The SABC committee in conjunction with Barossa Valley Brewing (BVB) have organised a 5 course Beer Degustation, matched with award winning BVB beers.
The Battle for the SABC Brewer of the Year will also be decided with Simon R and Greg W going head to head to determine the One Beer to Rule Them All.
A Pre-dinner drink will be provided and there is the option of the Full Beer Degustation or the Food Degustation for non-drinkers.
Where: Barossa Valley Brewing, 2A Murray St, Tanunda SA 5352
When: Saturday November 29, from 6pm.
SABC Brewer of the year judging 6:30pm sharp, dinner commencing 7:30pm
Costs:
Full Beer Degustation
SABC Members $30
Non SABC Members $50
Food Degustation Only
SABC Members $10
Non SABC Members $30
To book your tickets, payment in full must be made by direct deposit to the SABC Treasurer. Payment to be made November 12 so we can advise BVB of the number of people attending. Remember, members, family members and friends of the club are invited. First in best dressed. Once all tickets are sold you will miss out!
Bank Details:
Account – South Australian Brewing Club Incorporated
Account No. – 1073 8025
BSB – 06 5004
After payment, an email must be sent to sabrewclub@gmail.com detailing:
SABC encourages responsible alcohol consumption and provides the following suggestions for this event:
Ensure you get your tickets early to avoid any disappointment!
Don’t forget folks, our Monthly Members meeting is to be held TOMORROW NIGHT, at The Wheaty from 7pm.
This month the discussion topic will be Sanitisation, which is certain to generate some discussion! We also have a raffle running which the prize will be a bottle of Star San.
We’ll see you there!
Your vote is needed to help decide the One Beer To Rule Them All. Currently Simon R and Greg W are locked on 23 points each for the SABC Brewer of the Year award. After 5 competitions, the SABC committee cannot split these fantastic brewers.
To determine the One Beer To Rule Them All and the SABC Brewer of the Year, a brew off will be held. Each brewer will brew a (Not-So) Ordinary Bitter in accordance with the BJCP guidelines for presentation to the SABC members. Judging will be Subjective. That is, you will sample both beers and cast a single vote for the one beer you like the most. The beer with the most votes will earn its brewer the title of SABC Brewer of the Year.
Tasting, judging and celebrating the SABC Brewer of the Year will happen at 6:30pm, November 29 at the Barossa Valley Brewing Beer Degustation event (see Below).
For the hop heads out there, the following are the BJCP Guidelines for an Ordinary Bitter. The style leaves nowhere to hide, nowhere to run and will help to determine the One Beer to Rule Them All.
8A. Standard/Ordinary Bitter
Aroma: The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.
Appearance: Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Flavor: Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.
Mouthfeel: Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.
Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Comments: The lightest of the bitters. Also known as just “bitter.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the “real ale” version of the style, not the export formulations of commercial products.
History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.
Ingredients: Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used.
| Vital Statistics: | OG: 1.032 – 1.040 |
| IBUs: 25 – 35 | FG: 1.007 – 1.011 |
| SRM: 4 – 14 | ABV: 3.2 – 3.8% |
Commercial Examples: Fuller’s Chiswick Bitter, Adnams Bitter, Young’s Bitter, Greene King IPA, Oakham Jeffrey Hudson Bitter (JHB), Brains Bitter, Tetley’s Original Bitter, Brakspear Bitter, Boddington’s Pub Draught
Good luck, Simon and Greg!
As I type this I’m finalising the details for the BYO Subscription offer. It WILL be sent to BYO this week – so you have until COB Thursday to get your name down – or you miss out until next year!
$40 gets you 8 issues over 12 months – the magazine is full of handy hints, tips and recipes and this offer is cheaper than you can get it in stores for locally – with a percentage of the cost going directly back to SABC.
The Wheaty are going to be running a 4 part tasting series covering the 4 base ingredients in beer – beginning on October 1st with a session on Hops.
The 4 sessions are
October 1st, Hops
October 29th, Malt
November 19th, Yeast
December 17th, Water
The sessions will be conducted with the help of Laura Mirsch; who is an experienced brewer from a large craft brewery in San Diego.
Also as a major bonus, SABC members who choose to attend any of these events will receive a free pint of beer courtesy of the Wheaty. You must contact the club before the event date so we can advise the Wheaty you’re going along!
For more details, and to find the booking links, visit the Wheaty’s detail page here: http://wheatsheafhotel.com.au/blogs/wheaty_hoopla/articles/componenets_of_beer_tasting_series
The SABSOSA committee have been working tirelessly this afternoon after the completion of the judging, in the interest of getting results to people who qualify for the nationals as quickly as possible.
The placings are:
Low Alcohol
1st: James McLean
2nd: Brad Bown
3rd: Steve McKenzie
Pale Lager
1st: Simon Rofe
2nd: Brad Bown
3rd: James Forrest
Pilsner
1st: Mark Murray
2nd: Mike Leupold
3rd: Simon Batty
Amber & Dark Lager
1st: Peter Bradshaw
2nd: Greg Wieder
3rd: Peter Winch
Strong Lager
1st: Greg Wieder
2nd: Brad Bown
3rd: Peter Bradshaw
Pale Ale
1st: Peter Bradshaw
2nd: Simon Batty
3rd: Olexji Straschko
American Pale Ale
1st: Peter Bradshaw
2nd: Steve Day
3rd: Adrian Reich
Bitter Ale
1st: Daniel Bartholomaeus
2nd: Joel Harman
3rd: Brad Bown
Brown Ale
1st: Daniel Bartholomaeus
2nd: Brad Donaldson
3rd: Matt Kennedy
Porter
1st: Simon Rofe
2nd: Peter Taverner
3rd: Kevin Smith
Stout
1st: Sam Johns
2nd: Adrian Reich
3rd: Ben Johnson
Strong Stout
1st: James McLean
2nd: Liam Yorke
3rd: Julien Gibson
India Pale Ale
1st: Adam Beauchamp
2nd: Jason Badenoch
3rd: Matt Spencer
Strong Ale
1st: Richard Camp
2nd: Lynden Wilson
3rd: Adam Donnon
Belgian Strong Ale
1st: Peter Taverner
2nd: Rachel Edwards
3rd: Peter Winch
Wheat & Rye Beer
1st: Peter Taverner
2nd: Peter Taverner
3rd: Brad Bown
Farmhouse & Wild Beer
1st: Peter Taverner
2nd: Peter Winch
3rd: Ben Pearce
Specialty
1st: Jason Badenoch
2nd: Andrew Coleman
3rd: Rodney Brown
Fantastic results for SABC members there, the scores were all generally very high and all placings are very well deserved!
If your name is above, you will have received an email from SABSOSA too, get your bottles ready for AABC ASAP!
Full results will be available at 8pm on 22nd September @ www.sabsosa.com
We’ll get our Club Brewer tally updated shortly too – it was very close going into this comp and with some great results for some of our brewers in this comp – it will go down to the wire!