THANKS TO: ED FLINN

----------------------------------MAGAZINES-------------------------------"ZYMURGY" PAPAZIAN, CHARLIE (ed.)

American Homebrewers Association
Box 287
Boulder, CO 80306
$17/year or $32/2 years
A folksy magazine directed mainly to homebrewers, but some
information on small breweries, and plenty of ads, some of which may
have the kind of equipment you will be wanting.
"The New Brewer", Charlie Papazian (pub.) and Virginia Thomas (ed.)
Box 287
Boulder, CO 80306-0287
(303) 447-0816
VISA/MC
$48/year (6 issues) 8 1/2 X 11 WITH BINDER
aimed at someone running a small brewery operation.
AMATEUR BREWER COMMUNICATIONS; ECKHARDT, FRED, AND OWENS, BILL (eds.);
Hayward, California: Amateur Brewer Information Service, all issues.
ALL ABOUT BEER MAG.
P.O. BOX 15690
SANTA ANA, CA 92705-0690

HOMEBREWING, BREWERIES, BEER RELATED ACTIVITIES.

12 ISSUES $19.95

-------------------------------ORGANIZATION(S)--------------------------------THE ASSOCIATION OF BREWERS, INC

FOUR SUBSIDIARIES:
1) THE INSTITUTE FOR FERMENTATION AND BREWING STUDIES, publisher of "The New
Brewer"
2) BREWERS PUBLICATIONS (a publishing house)
3) THE AMERICAN HOMEBREWERS ASSOCIATION (serving the special interests of
amateur brewers and beer lovers)
4) THE GREAT AMERICAN BEER FESTIVAL
------------------------------------BOOKS---------------------------------JOY OF HOME BREWING; CHARLIE PAPAZIAN; AVON BOOKS, Room 1115AHB, 1790
Broadway, New York, NY 10019: (212) 399-1357 #88369-4 352 pages $8.95
BREWING QUALITY BEERS; BURCH, BYRON ;Joby Books, P.O. Box 512, Fulton, CA
95439;1986
ART OF MAKING BEER; ANDERSON, STANLEY, with Hull, Raymond
New York; Hawthorne Books, Inc. 1971; Anderson, president of a chain of
winemaking and brewing supply stores headquartered in Canada.
HOME BREWED BEERS AND STOUTS; BERRY, C.J.J. 5th edition, Andover, England:
The Amateur Winemaker, 1981.
PRACTICAL BREWER,THE; BRODERICK, HAROLD M. (ed.); Madison, Wisconsin: The
Master Brewers Association of the Americas, 1977.
A TREATIS ON LAGER BEERS; ECKHARDT, FRED, 7th edition; Portland, Oregon;
Hobby Winemaker, 1983.
MALTING AND BREWING SCIENCE; HOUGH, J.S., BRIGGS, D.E. STEVENS, R., AND
YOUNG, T.W.; 2nd edition, London and New York: Chapman and Hall, 1981, 1982.
WORLD GUIDE TO BEER; JACKSON, MICHAEL, Englewood Cliffs, New Jersey:
Prentice-Hall, Inc.,1971.
BREWING BEERS LIKE THOSE YOU BUY; LINE, DAVE, Andover, England: The Amateur
Winemaker, 1978.
BIG BOOK OF BREWING; LINE, DAVE, Andover, England: The Amateur Winemaker,
1974.

MAKING BEER; MARES, WILLIAM, New York: Alfred A. Knopf, Inc., 1984.
HOME BREWING FOR AMERICAS; MILLER, DAVID, Andover, England: The Amateur
Winemaker, 1981.
BREWING LAGER BEER; NOONAN, GREGORY J., Boulder, Colorado: Brewers
Publication(a division of American Homebrewers Association), 1986. $12.95
5 1/2 X 8 1/2, 320 PAGES, SOFTCOVER. (303) 447-0816 VISA,MC
NEW AND COMPLETE JOY OF HOME BREWING; PAPAZIAN, CHARLIE; New York: Avon
Books, 1984.
BREWING SCIENCE; POLLOCK, J.R.A. (ed.); New York: Academic Press, 1979,1981.
BREWING MEAD; GAYRE, ROBERT AND PAPAZIAN, CHARLIE; $9.95
5 1/2 X 8 1/2, 208 PAGES, SOFTCOVER.
MICROBREWERS RESOURCE HANDBOOK; $35.00; SECOND EDITION- 1987; 8 1/2 X 11, 182
PAGES SOFTCOVER.
---------------------------------VIDEO TAPES------------------------------WAY TO MAKE BEER; CONNER, JAY; Novato, California: Paperback Video, 1985.
VIDEO-GUIDE TO HOMEBREWING, PRODUCED/DIRECTED BY MIKE DILLEY, $39.95
DIST: OREGON SPECIALTY CO. INC
PRODUCERS STUDIO
7024 N.E. GILSAN ST
SUITE 10, 86 E. BROADWAY
PORTLAND, OR 97213
EUGENE, OR 97401
(503) 252-4294
(503) 683-1400
[72765,1725]
HOPS.TXT
18-Mar-87 3680
20
Keywords: HOPS HOMEBREW ZYMURGY
Characteristics of different types of hops available to the homebrewer.
Any additions, comments, corrections welcome!
Brian Rowe 72765,1725
FILE: HOPS.TXT
------------------------------------HOPS-----------------------------------Brewer's Gold A hop of great bittering strength. Used where a pronounced
bittering is required.
11% alpha resin 5% beta resin 2.5% aromatic oils
Stability: poor
Aroma: pungent
Bullion Strong bittering hop of fine flavor. Usually used in bitter ales or
dark beers.
8-9% alpha resin
Stability: poor Aroma: pungent
Cascade Principally an aroma hop,with sufficient bittering to be used for
bittering. Adds a fresh, clean flavor to beer. Good for Lagers, Pale Ales, and
American style beers.
5-6% alpha resin 6% beta resin 2% aromatic oils
Stability: poor Aroma: fragrant, herbal, spicy
Clusters Medium bittering and aroma. Blends well with other aromatic hops,
unrefined aroma and unique taste. Used in many American beers.
7% alpha resin 5% beta resin 1% aromatic oils
Stability: good Aroma: pungent
Comet Very bitter, use sparingly or with other hops
9.5% alpha resin 4% beta resin 1% aromatic oils
Stability: poor
Eroica All purpose hop used for bittering with a clean, sweet aroma. Usually
used in light beers
11% alpha resin 5% beta resin 2% aromatic oils
Stability: fair Aroma: rich, pungent, flowery
Fuggles

English ale hop, excellent for mild ales, brown ales and stouts

5% alpha resin 3% beta resin 1% aromatic oils

Stability: fair-poor Aroma: mildly spicy
Galena High bittering with good aromatic oils. Can be used alone or with
aromatic hops. Good for stouts.
12% alpha resin 8% beta resin 1% aromatic oils
Stability: good Aroma: aggressive, pungent
Hersbrucker Low bitterness, mild aroma.
4% alpha resin
Hallertauer Fine, clean, spicy aroma with modest bittering power. Excellent
for finishing and dry hopping. Traditional Lager hop. Good in European and
light, all grain beers.
6% alpha resin 5% beta resin 1% aromatic oils
Stability: fair-poor Aroma: spicy
Kent Goldings
Wonderful aroma,
5% alpha resin
Stability: fair

Traditional ale hop with a light flavor and low bitterness.

Excellent for dry hopping.
3% beta resin
Aroma: spicy

Northern Brewer Full, bitter, fragrant hop which encourages good head
retention. Ideal for bittering and finishing dark ales, steam beers, Munich beer
and porters.
10% alpha resin 5% beta resin 1.5% aromatic oils
Stability: fair-good Aroma: rich, aggressive
Pride of Ringwood
8-9% alpha resin

Australian variety

Saaz Traditional Pilsner hop. Superb aroma and good bittering qualities.
Delicate, dry flavor. Used in Pilsner Urquell and Kirin.
6% alpha resin 5% beta resin 1% aromatic oils
Stability: fair-poor Aroma: very mildly spicy
Styrian Goldings Yugoslavian hop, similar to Fuggles. Pleasant and light
flavor, with a mild, but pronounced aroma. Can be used for bittering and
finishing.
8% alpha resin 4% beta resin 1% aromatic oils
Stability: fair Aroma: mild
Talisman Good all purpose hop with a fine, strong aroma. finer aroma than
clusters. Good for light bodied beers.
8% alpha resin 4% beta resin 1.5% aromatic oils
Stability: good-fair Aroma: rich
Tettenanger Fine all around hop with medium bitterness and mild flavor.
Enhances grain aromas in all grain beers. Excellent finishing hop. Used in
German style lagers.
5% alpha resin 5% beta resin 1% aromatic oils
Stability: fair-poor Aroma: mild
Willamette Fine all purpose hop with a slightly spicy flavor, good for
bittering and flavoring.
5% alpha resin 4% beta resin 2% aromatic oils
Stability: fair Aroma: Spicy
This information was compiled by Brian Rowe CIS # 72765,1725
--------------------------BEER FLAVOR DESCRIPTORS--------------------------

ALCOHOLIC
ASTRINGENT
CARBONATION
ACETALDEHYDE
DIACETYL
DIMETHYLSULFIDE(DMS)
PHENOLS
SOLVENTLIKE
COOKED VEGETABLE
FRUITY-ESTERY
GRASSY
HUSKY-GRAINY
SOUR-ACIDIC
METALLIC
MOLDY
NUTTY
OXIDATION
LIGHT-STRUCK(SKUNKY)
SULFURY-YEASTY
SWEET
SALTY
[73125,70]
BEER.RG
23-Sep-86 5315
25
Keywords: THE WINE TASTER LOUISVILLE TIMES COLUMN BY ROBIN GARR 9-20-86.
BEER. TASTING. T
The Wine Taster, Robin Garr's weekly column in The Louisville Times SCENE
for Sept. 20, 1986, features a look at the increasing interest in tasting
beer according to wine-tasting principles, and features notes on four good
beers.
[73127,1476]
PORTER.TXT
22-Aug-86 4865
39
Keywords: DARK BEER PORTER STOUT MASH GRAIN FLINN
A recipe for a porter, using mashed grains and malt extracts
Since this is the first recipe I have uploaded, the instructions may seem
overly precise to the experienced brewer, at whom this recipe is primarily
aimed. However, if it stimulates the less experienced brewer to move on to
more complex techniques, then the detail may be useful. Use or ingore these
techniques as you see fit.
SYMPHONY PORTER
2-1/2 lb Pale Malt
1/2 lb Pale Malt, roasted 15 min at 350 F
1/2 lb Munich Malt
1/2 lb Crystal Malt
1/2 lb Chocolate Malt
1 cup Black Malt
6-1/2 lb Dark Malt extract syrup
2-1/4 lb Pale Malt extract syrup
1 oz Cluster hops, loose (boil)
1 oz Cascade hop pellets (finish)

1 pk Edme yeast
water to make 5 gal.
initial gravity: 1.078
final gravity : 1.030
Grind all grains, except black malt. Desired consistency is roughly that of
corn-meal.
Bring 3 quarts of water to 130 F. Add all grains. Maintain temperature at
120-122 F for 1/2 hour, stirring every 5 min.
Raise temperature to 130 F, add 2 quarts boiling water. Hold temperature at
149-152 F for 15 min, stirring occaisonally.
Raise temperature to 158 F for 20 min, stirring occaisonally.
To test for conversion of starches, place a teaspoon of the liquid on a clean
white saucer. Add a few drops of household Iodine. If a blue color occurs,
the conversion is not complete. It will be necessary to continue holding the
temperature at 158 F for another 10 minutes, then repeat the test. In any case
DISCARD THE MIXTURE IN THE SAUCER. It must not be added back to the mash.
When conversion is complete, strain the mixture through a couple layers of
cheesecloth, and allow the liquid to drain off. Bring 5 quarts of water to
170 F, and pour this thru the grains in the cheesecloth. Allow this liquid to
drain. This is "sparging", and will remove a surprising amount of sugar which
is clinging to the grains.
Bring the liquid to a boil. Remove heat, and add the malt extract syrups.
They can be more easily poured if the cans are stood in hot water before
opening. You will need to scrape out the last of the thick syrup, and may
spoon a bit of the hot liquid in to help pour out the last of the syrup. Stir.
Restore heat, and again bring the liquid to a boil. What is desired here is
a very vigorous, rolling boil. When this boil is acheived, add the Cluster
hops. When the hops are added, a great deal of foaming will occur. Be careful
that you do not boil over. Reduce heat if necessary. Continue boiling for at
least one hour. The bittering chemicals that we want to use from the hops are
relatively insoluble in water, or in the wort solution we are using. Both time
and vigorous agitation are required to extract them. During the last 5 minutes
of the boil, add the Cascade hop pellets. While we will not extract bittering
substances in this short time, we will extract aromatic substances which are
driven off during the long boil of the bittering hops.
Strain this mixture thru cheesecloth into your primary fermenter, add water
to make 5 gallons, take a sample for your hydrometer, and reduce temperature to
70 F. While a number of wort-chillers are available to bring the temperature
down quickly, it is possible to simply stand the fermenter in a sink of cold
water, and change the water as it warms up. It is also possible to simply
cover the fermenter, and let it sit overnight. The danger is that the wort is
a very attractive environment for any number of micro-organisms, none of which
have the best interests of your beer at heart. The quicker you can get your
yeast at work in the beer, the less opportunity they will have to spoil it.
When the wort reaches 70 F place a cup or so into a clean teacup, and add your y
east. Within 5-15 minutes, you will observe activity on the part of the yeast
Add it to the fermenter, seal the lid, and attach your fermentation lock.
While I have never had a package of yeast fail to start up, and it is quite
safe just to add the yeast to the fermenter, I like the added assurance of
knowing that this particular package is good.

Allow the beer to ferment for one week, if activity in the fermentation lock
is still apparent at that time, allow it to continue until it is no longer
apparent.
Siphon the beer into a clean container, take a sample for your hydrometer,
prime with 3/4 cup corn sugar in 1 cup boiling water, and bottle the beer.
This recipe and procedure is quite closely based on "Potlatch Doppelbock",
by Charlie Papazian, from his book "The Complete Joy of Homebrewing" most of
my differences are due to what I did and didn't have around the house the day
I brewed this. I can strongly recommend this book. All comments welcome
Ed Flinn
73127,1476
[76703,431]
BEERTA.LK
25-May-86 9810
17
Keywords: BEER FAVORITES FOOD CONFERENCE
This is part of the tranSCRIPT of our 5/21/86 drop-in COnference, which
was a pretty interesting discussion on how beer fits into the picture
along with wine, especially if you like your wine with food.
-----------------------------------HARDWARE------------------------------MINI-BREWERY
THE CELLAR
DEPT ZD
P.O. BOX 33525
SEATTLE, WA 98133
(206) 365-7660

5 GAL
$37.95 PP
FREE CATALOG

VISA, MC

COMPLETE TURN-KEY MICRO-BREWERIES

JV NORTHWEST INC.;
DR. MICHAEL LEWIS, CONSULTANT
28120 S.W. BOBERG RD
WILSONVILLE, OR 97070
(503) 682-2596
NORTH CA- (415) 593-5509
SOUTH CA- (714) 840-3813
BREWING SYSTEMS, INC.
81 BEAL PARKWAY S., SUITE 1
FORT WALTON BEACH, FL 32548
(904) 244-5885
CONTINENTAL BREWERIES INC.
150 BRITANIA ROAD EAST
MISSISSAUGA, ONTARIO, CANADA L4Z 2A4
(416) 890-1373
--------------------------------CONSULTANT-------------------------------BILL OWENS (415) 886-9823
CALL 8-10 AM MON-FRI

BUILDER OF BUFFALO BILL'S

ONE OF THE FIRST BREWPUBS

-------------------------------STAINLESS TANKS---------------------------FRANK KNORR INC.

ATLANTIC WELDING
600 WEST DELILAH ROAD
PLEASANTVILLE, NJ 08232

(609) 641-1966
-------------------------------------HOPS--------------------------------FRESHOPS
"HOPS ARE HARVESTED 24 HOURS A DAY
36180 KINGS VALLEY HWY
FROM MID AUGUST TO MID SEPTEMBER."
PHILOMATH, OR 97370
SELLS RAW HOPS ONLY
(503) 929-2736
SEND SASE FOR VARIETAL INFO & PRICE LIST.
WESTERN HOP COMPANY INC. MERGED WITH SUNNY HOPS, INC = HOPUNION USA
P.O. BOX 2519
YAKIMA, WA 98907
(509) 453-4792
TELEX 510-777-5741
HOPSTEINER
655 MADISON AVE
NEW YORK, NY 10021
(212) 838-8900

TELETYPE 710-581-2274

---------------------------------SUPPLIES---------------------------------BRASS CORKSCREW, INC.

P.O. BOX 30933
SEATTLE, WA 96103-0933
(206) 783-8971
OREGON SPECIALTY CO. INC
7024 N.E. GILSAN ST
PORTLAND, OR 97213
(503) 252-4294
F.H. STEINBART CO
602- S.E. SALMON
PORTLAND, OR 97214
(503) 232-8793

FREE CATALOG- WORT CHILLER, KEGGING SYSTEMS,

SUPPLIES & EQUIPMENT
3 & 5 GAL KEGS
WHOLESALE ONLY

FREE CATALOG

BACCHUS & BARLEYCORN, LTD

87252 JOHNSON DR
MERRIAM, KS 66262
(913) 262-4243
FREE CATALOG
BEER AND WINE HOBBY
P.O. BOX 3104 GREENWOOD
WAKEFIELD, MA 01880
(617) 665-8442
(800) 523-5423 OOSO= OUT OF STATE ONLY
CAPE COD BREWERS SUPPLY
126 MIDDLE ROAD
BOX 1139C
SOUTH CHATHAM, MA 02659
(800) 447-7404 OOSO
GREAT FERMENTATIONS
87 Z LARKSPUR
SAN RAFAEL, CA 94901
(415) 459-2520

FREE CATALOG
(617) 432-5417

(800) 542-2520

-----------------------------------YEAST-----------------------------------M. eV. RESEARCH

P.O. BOX 123

WATERLOO, ONTARIO CANADA N2J 3Z9

-----------------------------------MALT-----------------------------------CASK BREWING SYSTEMS MALT EXTRACTS- CAN-BREW, TOM CAXTON, IRONMASTER
VANCOUVER, B.C.
BRUCE'S BREWERY DOGBOLTER, ARKELL'S STRONG BITTER
CALGARY,ALBERTA
KITCHENER,ONT
(800) 661-8443
(403) 279-8589
FROEDTERT MALT CORP.
SECOND LARGEST PRODUCER OF MALT IN U.S.
P.O. BOX 712
ACQUIRED BY INTERNATIONAL MALTING CORP. SAME NAME.
3830 WEST GRANT
MILWAUKEE, WISCONSIN 53201
ALEXANDER'S SUN COUNTRY
100 POUND MINIMUM
18678 NORTH HIGHWAY 99
ACAMPO, CA 95220
(209) 334-9112
GREAT WESTERN MALTING CO. GREAT WESTERN MALTING CO. WHOLE GRAIN TWO-ROW MALT
P.O. BOX 1529
P.O. BOX 469
< MAIL ORDER PRICE LIST
VANCOUVER, WA 98668
CORNING, CA 96021
(206) 693-3661
"LEE ANN STEWART; NO RETAIL OR WHOLESALE." ?
WANDER FOODS LTD.
843 PARK STREET SOUTH
PETERBOROUGH, ONTARIO
(705) 876-9110
JOHN I. HAAS, INC
1615 L. STREET N.W.
WASHINGTON, D.C. 20036
(202) 223-0005

TELEX 06-962917
HOPS, HOP EXTRACTS
"WORLD'S LARGEST HOP GROWERS"

CROSBY & BAKER

IREKS-ARKADY'S WEIZENBIER EXTRACT
999 MAIN ROAD
3 KB (6.6LB) CANS REVIEW BY COL JOHN SPRING 87 ZYMURGY
P.O. BOX 3409
WESTPORT, MASS 02790
(617) 636-5154
DOVER VINEYARDS
HANSBERG EXPORT- GERMAN MALT EXTRACT
24945 DETROIT RD
DORTMUNDER LIGHT, OKTOBERFEST ALE, AND BAVARIAN BOCK DARK.
CLEVELAND, OH 44145
BREWCRAFT PRESSURE BARREL
----------------------------------BREWERIES-------------------------------DOCK STREET BREWING CO; PHILADELPHIA, PENN
BOULDER BEER; BOULDER,CO
MASTERS BREWING CO (DISBANDED 31 JUL 86)
CHESAPEAKE BAY BREWERY; VIRGINIA BEACH, VIRGINIA
COORS; GOLDEN, CO
-------------------------------WINE SOCIETY------------------------------LES AMIS DU VIN
$30.00 FOR FIRST YEARS MEMBERSHIP
2302 PERKINS PLACE, SUITE 202
SILVER SPRING, MD 20910
(301) 588-0980

-------------------------------SILKSCREENING--------------------------------LANDSLIDE DESIGN
BOTTLES, MUGS, GLASSES, T-SHIRTS, BAR MIRRORS, STICKERS
P.O. BOX 124
NEDERLAND, CO 80466
$5.00 PRINTED GLASS AND DETAILS (CREDITED)