[hopfenundmalz]

Jeff mentioned that the Michigan coalition will serve his CAP - fantastic beer indeed! We also will be serving a ccider made by Jeff Carlson, who has won the national award for cider making 4-5 times, Ken Schramm's Cherry mead (he wrote a book on the subject and will be presenting), and many other solid beers at club night. Huge shout out to our local homebrew supply store owner, Jason Smith, of Adventures in Homebrewing for organizing and heavily subsidizing the cost to ship a dozen or so kegs from Michigan to San Diego!

In our club's comp. The CAP did not do as well, it might be getting a little old.

We will see next week.

[Crispy275]

Jeff - after three days in a truck crossing the country att scorching heat, I am crossing my fingers that they do not get badly affected by the ride. The proof will be in the pudding during our Hospitality shift next Thursday!

[johnf]

Jeff - after three days in a truck crossing the country att scorching heat, I am crossing my fingers that they do not get badly affected by the ride. The proof will be in the pudding during our Hospitality shift next Thursday!

Did you ship a pallet of kegs? I'd think that if you packed the more robust beers on the outside and most delicate in the middle and got them all on the truck cold, those kegs in the middle stand a chance of not getting as hot as early.

[hopfenundmalz]

About 15 kegs were put on a pallett, wrapped and shipped. 
Kegs were still cool, but Jason said that the truck was hot.

Time will tell.

[micsager]

Thanks to everyone who brought and served their beers down in SD last week.  Club night was a blast, and the hospitality suite was always serving good beer. 

[tschmidlin]

I sent 4 kegs, all of them kicked in the hospitality suite on Thursday.  For the record, they were:

You Can't Handle the Sour: a 4-year-old Flanders red that was a blend of WLP655 and WY3763.  The WY3763 was great, the WLP655 was way too sour.  I blended, back sweetened, and still thought it was too sour.  A lot of people really liked it though, it was the first keg to kick.

Cross Dressing Amateur: a CDA bittered with cascades and the rest of the hops were Falconer's Flight pellets.  It is the same recipe as the Rapture Red that I talked about, but colored with 4-oz of Sinamar.  Denny liked (tolerated) it.

Schmoked Dopplebock: a 100% Weyerman rauchmalt dopplebock fermented with WY2308, lagered for about a year.

Belgian Dark Strong: this was based on the recipe from JZ's book that my club used as a basis for our barrel brew, I brewed 10 gallons, 5 were served straight.  The beer at the WAHA booth called Bierelf was the same recipe, but aged in a barrel with 30 lbs of cherries.

I tasted a lot of great beers all weekend, so thanks to everyone who brought stuff!

[denny]

Actually, I thought CDA was the best of it's kind I tasted all week.  I complimented Tom on the fact that he'd made the roasted malt and hops play well together, which is what I normally don't like abut the style.  Then he told me that all the color came from Sinamar...that explained it!

[tschmidlin]

Most of the color anyway.

There was 1.5 lbs of carared, an oz of black barley, and 500 grams of palm sugar in the original 10-gallon batch.  The rest was Maris Otter.

[gordonstrong]

I was so busy I barely made it into the hospitality suite.  If someone tweeted about it, I would be more likely to notice.  Maybe an idea for next year.

Hopefully, I'll have beer there next year.  Tom and I have a plan...

[dbeechum]

You know, I did tweets in Oakland for when clubs changed, but that was easy for me since I ran the twitter feed for that conference.

[jeffy]

I tried Tom's "you can't handle the sour" and handled it quite well.  Really well actually.
I had the CDA but I personally thought it was a little too roasty for my taste.
I also had many of Drew's saisons.  Hey, Drew, can you explain the guacamole saison again?

[dbeechum]

Sure thing Jeff!

The Saison Guacamole was brewed with dark Avocado honey, malted oats and flaked rye. The portion that became the Saison Guacamole fermented with WLP Saison Blend was spiced with a tincture made of cilantro, coriander, cumin, chile pepper, black pepper and lime zest. The other portion ("Alligator Pear Saison") no tincture and WLP Saison 2

The full recipe is here: Saison Guacamole

I'm glad folks enjoyed it. My intent was to make a name that caught people's attention, but was really awesome.

[hopfenundmalz]

We had some good feedback on the CAP that we sent.  It survived the shipping on the hot truck just fine.

[jeffy]

We had some good feedback on the CAP that we sent.  It survived the shipping on the hot truck just fine.

Both Wayne, the Cigar City brewer, and I really liked that CAP.  Nice job.  You said you used clusters in it and something else?

[tankdeer]

Drew, the Guacamole, and frankly all of your saisons were awesome. And after your talk I officially put in my vote for WL to release Saison III. I'm sad that I missed Tom's sour though. Far too many good beers to try them all. Oh well, I'm already planning for next year. Yay, NHC within driving distance! 

BTW, anybody stop by the CHUG booth?