The 2015 Great Pumpkin Brew-Off is upon us again. Sign up form is here: http://goo.gl/forms/BUWEXNgZB0
Info and updates available on the Facebook Event Page: https://www.facebook.com/events/1631925787090474/
Come sign up to help us at Yappy Hour 2015 on Friday, September 18th at Apocalypse Brewing Company! We need assistance for setup, cleanup, and pouring shifts!
It’s that time of year again. Time to be thinking of what you want to brew for Yappy Hour! For those who are new to the Club, Yappy Hour is our annual charity event with Apocalypse Brew Works to raise money for the Kentucky Humane Society during Louisville’s Craft Beer Week. It is also our big opportunity to highlight homebrewing and the LAGERS club. Essentially, the idea is that we host a brew-in with ABW on the first Sunday of August where Club members can brew any recipe they want on premise. Then, the wort is taken inside ABW and made into beer by the licensed brewery. Along the way, we help them manage the fermentations, transfers, packaging and carbonating. Then during Craft Beer Week, we help serve the beers at an event called Yappy Hour. This is a doggy friendly event that is designed to promote craft beer and awareness for the ABW, LAGERS and the Humane Society. Then, a donation matching the proceeds from the event will be made to the Louisville Chapter of the Kentucky Humane Society.
So, here are the rules: The main guidelines are that beers must limited to 1.060 and should not include expensive fruits, syrups, difficult to source ingredients, excessive hop bills, etc. The point is to keep costs low and make as big a donation as possible to the Humane Society. If you want to go all out, that is fine, but we may ask you to bring a few ingredients with you. For example, if you really want to oak age and add vanilla extract, then ABW will provide the base ingredients and ask you to supply your own oak chips and vanilla extract. Otherwise, you are free to brew any style you want, and 10-15 gallon batches are welcomed, if not even preferred (we need a LOT of beer to meet demand at the event). Each brewer is responsible for going to www.lagersclub.com to register to brew, then submitting their recipe to firstname.lastname@example.org by July 26th. On the day of the brew-in, you should bring out your whole brewing rig, everything you need to make a batch of beer. Don’t forget your fermenting vessel, airlock and sanitizer! All of your ingredients will be waiting for you when you arrive at ABW. The default yeast provided will be the house yeast (WLP090), unless you specify otherwise when you submit your recipe. Following the brew day, you are then responsible for all transfers of your beer including secondary (if desired) and kegging. A basic timeline consists of 2-3 weeks to primary, 1-2 weeks in secondary/crash cooling and 1-2 weeks carbonating and conditioning. However, you may do whatever you prefer in regards to stages, timing, etc. – it’s your beer and you are responsible for it. ABW will provide the CO2 for carbonating, but you must have your beer in a keg by September 10th (please pressure test your keg first for leaks). If you cannot attend the brew-in or cannot travel with your brewing rig, you may still take unfermented wort to ABW any time during this period. However, there can be NO beer made at home and taken up to ABW to sell during Yappy Hour. If you need to make wort at home, then you must still register on the website, submit your recipe and pick up your ingredients from ABW prior to making the wort.
In addition, the brew-in for Yappy Hour is an opportunity for us to showcase homebrewing and the Club. You do not have to brew for Yappy Hour to attend, nor do you even have to brew to attend the Club event. During the brew-in, we are asking everyone to bring a keg to hook up to the cold plate, as well as bring a dish to share with everyone for lunch. Feel free to bring family and friends to socialize, learn about homebrewing and try some good food and beer. Then, bring them back on September 19th to support Yappy Hour during Craft Beer Week.
Get to the website, get registered and submit your recipe by THIS SUNDAY!
Sign-up form: http://goo.gl/forms/O7e1xJgyB9
Matthew at the BBC in St. Matthews wants to host a brew-off for a chance to brew on their system and have your beer tapped and served during craft beer week. Normal brew-in rules apply; bring everything you need to brew on site. The beer style will be a Saison, and keeping with the spirit of the farmhouse traditions, most any interpretation of the style will be accepted. The basic idea is that BBC will provide the base malt (Best Pilsner) and yeast (WLP550) to you the day of the brew-off for making the saison. They would also like to showcase Bobek (4.9% AA) hops, which will be provided as well. You are not limited to Bobek (4.9% AA), but it must be included somewhere in the process. Outside of base malt, yeast and Bobek hops, you are responsible for providing the remainder of your recipe to suit whatever interpretation you desire.
Here are some examples of different interpretations (not limited to):
– Herb infused
– Dried fruit aged
– Dry hopped
– Wood aged
– Historic/farmhouse grains
– Anything else you can come up with….
However, a few restrictions do apply:
– No use of brettanomyces, lactobacillus or pediococcus or any other kind of “funking” agent
– No use of syrups (Belgian candi, molasses, honey, agave, treacle, etc.)- table sugar is fine.
– May use dried fruits, but no fresh fruit
– Must use the house Abbey ale yeast (provided)
– Must use the house Pilsner malt (provided and pre-crushed)
– Must use Bobek hops (4.9% AA) somewhere in the process (provided)
– Must be <8.0% ABV
If you cannot travel with your brewing rig, then there will be a handful of exceptions made per review by BBC and/or the LAGERS. If you need an exemption, then send a note to email@example.com with your stated reasons. You must, however, show up during the day of the event to pick up your malt, hops and yeast. There are no limitations to the number of brewers that can enter, but each brewer is limited to submitting two unique entries. Each entry will consist of (6) 12 oz bottles or (3) 22-25oz bombers and must be dropped off at the BBC in St. Matthews between August 17-21th. The winning brew will be announced shortly thereafter and the resulting pro-am brewed beer will be featured at a special tapping during Craft Beer week in September. There is no entry fee, but you must be a paid LAGERS member to enter the competition. To enter, simply go to lagersclub.com and fill out the online registration. You must also submit your recipe to firstname.lastname@example.org so that we can ensure we have sufficient ingredients to hand out the day of the brew-off. The deadline for registering and submitting your recipe is July 3rd.
Sign up here: http://goo.gl/forms/pToU6FPtyU
KSF “General Entries” Registration Page: https://www.kystatefair.org/ksfgenentries/default.aspx
Entry Deadline: 7/1/2015
Competition Dates: 8/14/2015 – 8/15/2015