Toast
“To May’s warm days and skiew so clear. To backyard brews and homemade beer. With friends beside and summer near, we raise our glass to joy and cheer. Cheers!”
Guests/New Members
19 members were present.
Who is Brewing?
- The current club total is 137.25 BUs.
Upcoming Events
- 02 JUL – SBL Monthly Meeting at Coastal Empire
- 15 JUL – ReBr3ew 2
- 02 AUG – Mead Day
New Business
- CASK in Jacksonville host two annual competitions and would love it if SBL members came down to judge for the events. The first in their big First Coast Cup on July 26. There will be a series of judging sessions leading up to that weekend so even if you cannot make it for the actual competition day, there are other opportunities to judge during different sessions. The second competition is Anney Normale, which will be held on October 11. The details are stil beign worked out for that.
If interested, members can sign up to judge for any of the sessions on Reggie Beer.
- Chandler asked about storing SBL belongings at Coastal Empire since this will be our regular meeting place from now on. Amy said that we could bring our cabinet and there is a place for it in the back. Discussion ensued. Chandler mentioned that he could potentially make a larger cabinet since several people have SBL items at their homes. John W. will bring the cabinet before the next monthly meeting and we will decide from there if larger storage is needed.
Committee Discussion
Brew News
Coastal Empire started contract brewing for Southbound last week. Now there are two 20 bbl brew days. Coastal is also making the West Coast IPA for Crystal Beer.
Treasurer’s Report
There has not been any change to the budget since the last meeting.
Barrel Committee
- The barrels are back inside the “hospiitality area” now. There should not be a lot of large temperature swings.
- Barrel 1 – The Duchesse Red – Two packets of Roeselare went into the barrel and there is not a lot of action currently.
- Barrel 2 – Lambic – This has been in the barrel for over 14 months. It is starting to evelop some character. Members who participated in this project can send John E. a message if you would like to taste it.
Merch
- Kristen will put the merchandise website link in the next newsletter. The crab logo has been added and the company listed their more popular shirts with that design. If members want a different type of shirt you can let John E. know or add a message to the companyn with your order on the website. They are quire accommodating and John E. can work with our account rep. Members suggested having a ReBrew shirt and a Stammtisch shirt.
Competitions
- ReBrew – 15 JUL, Service Brewing. There is 140 gal of water at Coastal Empire. Water pickup is scheduled for June 4 before the SBL monthly meeting. All slots are taken at this time but if you’re still interested in brewing for this, let Chris S. know. Your beer’s name must get pre-approval so submit your name ideas to Chris as soon as possible.
BJCP-style judging for ReBrew beers will take place right before the July monthly meeting. Participants need to submit two bottles for this session We will experiment with electronic scoresheets during this competition.
Old Business
BJCP Cider Judging
Participants tasted ice cider at the last meeting. These are available to be shipped from the northwest if interested. New England ciders and applewine will be next. John W. will work with Vince to procure these.
Website
Kristen is waiting to hear back from Chris W. to complete the wbesite transfer and setup.
Upcoming Stammtisch
- June – Bouchers, 28 JUN
- July – Cheryl and Dave, 26 JUL
- August – Eckles in conjunction with Uber Open, 23 AUG
Tech Talk
John W. talked about ice ciders. Ice ciders are made using culinary apple juice (which can be found easily at grocery stores). There is not a specific variety. One example from the cider judging meeting was made from 100% honeycrisp. There is a concentration of sugars that happens upon freezing prior to fermentation. Juice is put into the freezer and pulled out before freezing solid to extract the concentrated apple juice while leaving the frozen water (ice) behind. This concentrated juice is fermented like usual using cider yeast. In colder climates, some orchards leave apples on the three until they are partially frozen then press the concentrated juice from those to ferment.