Since its inception in 2012, the South Australian Brewing Club (SABC) has swiftly grown to become the largest and most successful brewing club in Adelaide and the country. The club embodies a diverse membership of individuals with a broad range of brewing expertise, all coming together to share knowledge and enhance their homebrewing skills. Central to the club’s calenda is the popular monthly meeting on the third Wednesday of each month, regularly attended by over 30 participants, thanks to the generous support of The Wheatsheaf Hotel. In addition to these gatherings, the club also hosts special events and brewery visits in Adelaide and the surrounding region. Find out more on our About SABC page.
This month’s meeting features a presentation on yeast by Michael Roach. Michael is a colleague of our own Dr. Smurto, and is well placed to answer all your questions about or favorite little critters.
There will still be plenty of time for tastings, so if you have a beer you would like some feedback on (perhaps one that highlights the yeast character), email the club at info@sabrew.com
We don’t yet have enough takers for the Brew Your Own magazine offer to be able take advantage of the club discount price. The cost will be US$40, and for that you get 8 issues delivered, with half the money going back to our club. We would obviously like to make this work, so if you were thinking of taking up the offer, please email the club at info@sabrew.com.
At the October meeting at the Wheaty last week, those in attendance were lucky enough to be able to sample Simon’s Cal Common which he brewed with the Wheaty. Simon also brought in some of his home brewed Cal Common, which was as close as he could practically make to what was produced at the Wheaty. While there were definitely some common (see what I did there) attributes to both beers, the differences were intriguing. Very nice beers both however.
After giving us a run down of the recipe and brew day, Jade also announced the style for the summer competition, which is to be judged sometime in the first quarter of 2016. The challenge is a Session IPA. The only stipulations are that the beer be 4.5% ABV or less, and clearly an IPA (new world, old world, out of this world). More details to follow…
For those who weren’t at the German Club on Saturday for Mike’s announcement, we can now happily confirm that South Australia will be hosting ANHC and AABC next year in October. Thanks to all those who have put their name forward to help out – the response was extremely encouraging. It’s early stages yet, but we will endeavour to keep everyone posted as things start to unfold.
The Oktoberfest lunch at the German Club on Saturday was a big success by all accounts. 40 members came along for some great German beers and hearty food, not to mention a good old chin wag. And I’m pretty sure no one mentioned the war…
All the points are in, and we are thrilled to announce that the SABC Brewer of the Year for 2015 is Brad Bown! The award was presented at the Oktoberfest lunch at The German Club on October 24th. Clearly Brad was able to focus all his considerable efforts on brewing top quality beers, without the unrelenting pressure of the club presidency slowing him down. Amongst Brad’s prizes is what is possibly the most lethal mash paddle we’ve ever seen. A big thanks to Simon Rofe for organising that. Other goodies will be forthcoming at the November meeting. Head over to the Competitions page for the final points tally.
The BYO Magazine subscription offer that some of our members took up last year is just about to expire. Those taking part will likely receive their last magazine this week.
We will be contacting BYO to take up the club offer again, so if you would like to take advantage of this offer please email the club at info@sabrew.com . There will be more info forthcoming once we have heard back from the magazine, but in essence they offer a subscription at a reduced rate over the standard price, the best part being that your club gets to keep half. This money can then get put back into other member benefits.
We are calling for expressions of interest from members who may be interested in a trip to Renmark to visit the Woolshed Brewery. This is still only in the embryonic phase, but some or all of the following could be considered:
Anticipated timing is late May/early June when life is quieter for the brewery and also giving enough time to brew for the swap. This would also be clear of our next major event, which is slated for April.
If you are interested in something like this, please email the club at events@sabrew.com
Due to the Oktoberfest lunch at the German Club being so soon after this month’s meeting, there will be no formal topic of discussion. However, the Wheaty will be launching (drum roll) Simon’s winning Cal Common. The keg is being tapped at 6pm, so if you want to be there for the fanfare, tell the boss that the dog’s escaped and hightail it for the pub! Simon also has a comparison brew to present and talk about. This leaves two spots for other tastings, so if you have something you want feedback on, email the club at info@sabrew.com
This year’s glasses will be available for collection, so if you haven’t grabbed yours yet come and see a committee member. Please note that glasses will not be available for collection at the German Club lunch.
For those of you who enjoy the offerings of the Barossa’s Rehn Bier, Brenton Rehn has provided SABC members with a fantastic offer. SABC members will receive a 5% discount on any beer purchased, plus 1 Rehn Bier branded glass (425ml Keller) for every 9 bottles purchased.
If you are interested in taking advantage of this offer, please complete the order form (link at top of page) and return it to Rehn Bier. Payment is made direct to Rehn Bier as per the form instructions. Brenton has also kindly offered to deliver any orders placed by 6/11/2015 to the November SABC meeting. Please advise SABC if you require this.
Based in the beautiful Barossa Valley, the Rehn Bier nano-brewery uses traditional brewing principles to hand-craft every single bottle of beer. There’s no rush. Brewing, bottling, hand labelling and conditioning each small batch of our craft beers takes six weeks, giving the aromas and flavours the optimal amount of time and love to develop. Unlike the larger players, each beer we brew is all natural with no additives. We’re also strong believers in low beer miles. Every bottle contains local and Australian ingredients wherever possible because we think they are as good as or better than any you’ll find in the world. At Rehn Bier, you’ll discover and enjoy all the aromas, flavours and passion that come with a well-made artisan beer. We’ll provide you the perfect complement to the delicious wine, food and produce that this region is globally renowned for.
A gentle reminder from the sergeant:
We will be announcing the Brewer of the Year, eating some of the best wurst, and enjoying some great fresh German beers!
Save the date for Foxy Friday.
When: Friday November 27, from 1830
Where: The Fox and Firkin; 1370 North East Road, Tea Tree Gully SA 5091
It is time once again for SABC to visit the Fox and Firkin to sample the selection of English Ales on tap. No formalities planned, just a gathering of like-minded, thirsty individuals looking to unwind at the end of the week.
If you want to grab some food, the Fox also does some good grub in the front bar/outside area.
All welcome to getyourfoxon!