Crashing towards the end of the year, we hope your Christmas beers are in the keg or fermentors for the holidays. This newsletter only has celebration content too.
December meeting, Christmas drinks
We made the decision to cancel the end of year event at Flinders Tavern and make our regular meeting on December 19 a casual catchup but still stacked with some cool raffle prizes (and InkBird temp controller). We’ll also order in some pizzas. Also as we did last year, we are doing another secret Santa bottle swap. Everyone brings a bottle in a brown paper bag and leaves with another. While we expect it would be homebrew, if you’re stuck you can buy something commercial so everyone gets something. Stick your name on the bottle so the recipient knows whose it was. We’ll be there from 7 pm as usual and probably roll on until closing.
Club casual meetup: Wildflower sours masterclass Topher Boehm
We are jumping onto this Wheaty event this Wednesday, December 6 as a social gathering. Join SABC members for a sour beer masterclass at the Wheaty with Wildflower head brewer Topher Boehm. Topher recently presented at the Australian National Homebrew Conference and we can assure you he is a wealth of knowledge in sour brewing and blending. If you missed the conference, this was one of the standout presentations and you’re getting an opportunity to experience it on home soil.
As a bonus, The Wheaty is offering a free Fancy of choice to current SABC financial members who attend the tasting. You need to indicate in this event that you are ‘going’ so we can generate a list on our group Facebook event. If you’re not on Facebook, email us. Currently, there are 14 members going.
Final reminder: Please take five to fill out our member survey. We’ll close it on Wednesday night. It’s mostly tick-a-box style responses with a few places to write a broader answer. It’s also anonymous. Click here to start the survey
The categories for our summer competition, judged at our February meeting, are:
Saison BJCP 25b: A great style for summer competition brewing because it ferments we’ll in warmer temperatures, so those who do not have temp control can experiment with the yeast.
Milk Stout: Based on 16a sweet stout. Emphasis is on a milky creamy mouthfeel with lactose the main source of the sweetness.
Milkshake stout will also be allowed. They should be higher in mouthfeel. Roastiness and hoppyness should be increased to balance the extra mouthfeel and sweetness. Any additions like chocolate strawberries vanilla etc should be noted in the entry.
NEIPA: From a stylistic standpoint, NEIPA is itself a bit of a conundrum. Opaque, cloudy and occasionally turbid in appearance. NEIPA is most often characterised by restrained bitterness, intense aromatics and “juicy” hop character.
January 16: January catchup at Little Bang’s new digs.
February 20: Monthly meeting/ Summer comp close and judging.
March 20: Water chemistry (TBC)