1. food and drink
2. beverages
3. alcoholic beverages
4. cocktails and beer

NOV. 13 IS ELECTIONS MEETING!
Brew Crew News
VOLUME 37, NUMBER 11
NOVEMBER 2014
The Presidential Pint
By Ted Assur
OBC BOARD OF DIRECTORS
Hello!
President
Ted Assur
If you missed the
announcement at
our September
meeting, I will be
stepping down as
OBC President at the
end of this year.
Thank you for your
support these last few years in my
various roles in club leadership.
[email protected]
Vice President
Will Minderhout
[email protected]
Treasurer
Dylan VanDetta
[email protected]
Secretary
Rick Okamura
[email protected]
Burgermeister &
Education Committee Chair
Jason Barker
As we head into the club’s annual
election meeting, I’m happy to see
that many of our board members
are finding new leadership
positions that they are interested
in. This team of volunteers has
done a great job this year and I am
confident in the transition into next
year with a nice mix of veterans
and new blood on the board. I’m
hopeful that some of the new
things we tried this year will live on
as part of the club tradition.
[email protected]
Competition Committee Chair
Joel Sherman
[email protected]
Festival Coordinator
Lee Hedgmon
[email protected]
Communications
Committee Chair
Warren Johnson
[email protected]
INSIDE THIS ISSUE:
The Presdential Pint
1
Secretary’s Report
2
2015 Budget Proposal
3
Bottler’s Fundraiser Follow-up
5
Beer for Beer Engine 6
Education Topic
7
Fall Classic
8
OBC Club Shirts
Mark Your Calendars
www.oregonbrewcrew.org
9
10
You can participate in this process
by submitting your self-nomination
to our vice-president, Will
Minderhout. Most of the nominees
for the upcoming board positions
are unopposed and we do have
one open position, Burgermeister.
This voting board-member position
is responsible for ensuring we have
a reasonable amount of food
provided at our meetings and
events. Please talk to Jason Barker
if you are interested in learning
more about his vision for next
year’s Burgermeister. Please come
vote at the November meeting!
Bring your beer!
Your competition chair, Joel
Sherman, and I are just coming off
the high that is Fall Classic. Our
13th annual competition drew over
250 entries this year from as far as
Massachusetts, Florida, and Texas.
Best of Show was awarded to our
very own, the highly deserving and
inimitable Jenn McPoland.
Congratulations to all of the
winners! Special thanks to all the
volunteer staff, and particularly to
Mark Easton and Chris Hummert
for training our new BJCP judges.
This is the best judge turnout I
have seen in years.
If you are new to homebrewing, or
would like to help a friend learn,
please come to FH Steinbart on
November 1st for the annual AHA
Learn to Homebrew Day. This is the
second opportunity of the year
that FH Steinbart provides to our
newer homebrewers to see and
participate in the process.
Finally, our annual Holiday Party is
December 20th at the Latvian Hall.
This is a traditional potluck event
with raffle prizes and activities for
kids. I am looking for a few
volunteers to help set up and
decorate. If you are interested and
able, please see me at the
November general meeting.
Cheers!
VOLUME 37, NUMBER 11
PAGE 2
Secretary’s Report
By Rick Okamura
OBC Board Meeting Minutes
Date: October 27, 2014
Time: 7:00 p.m.
Location: Fire on the Mountain
Members Present: President, Ted Assur;
Secretary, Rick Okamura; Burgermeister
& Education Committee Chair, Jason
Barker; Communications Committee
Chair, Warren Johnson
Members Absent: (Excused Y/N?)
Vice-President, Will Minderhout
(Y); Treasurer, Dylan VanDetta (Y);
Competition Committee Chair, Joel
Sherman (Y); Festival Coordinator, Lee
Hedgmon (Y)
Next Board Meeting: 4:30 p.m.,
December 5, 2014 @ Belmont Station
1. Warren – Newsletter deadline will be
October 28, 2014.
experiment that we previously
discussed, sometime during the winter.
Jason believes that targeting this for January or February would be best.
6. Ted - Holiday Party
-Rick confirms that his wife, Chanpone,
will do face painting again
-Non-alcoholic drinks needed (i.e. soda,
juices, etc.)
-Board members need to arrive early to
set up the space & new board members
are responsible for cleaning up after the
party
7. Ted - Fall Classic wrap up
-Judges survey will go out to BJCP
judges
-Having the software on our server was
a huge help
2. Ted - Re: Volunteer/Festival –Need
volunteer opportunity column in
Newsletter (i.e. volunteers needed for
Holiday Party).
8. Ted- Open Burgermeister position
was discussed, including recruitment,
write-in on ballot, post-election
appointment by board, and “pizza every
meeting”
3. Jason - E-Mail requests for foodvolunteers are working well.
9. Ted- November elections meeting
will be pot luck
4. Jason - Education: Potential
workshops discussed (carbonation,
off-flavors, kegging, etc.).
-Rick will print ballots, organize
absentee ballots, and make
arrangements for counting the vote.
-Brian Haslip’s library presentation will
be focused on new brewers
10. Ted - Member of the Year & OBC
Cup points will be tallied and ready for
the Newsletter.
5. Rick - Tim Schoenheit (Stickmen
is still interested in doing the wort
Members that have indicated they are running for a board postion in 2015.
President - Lee Hedgmon
Competitions Chair - Jamie Koty
Vice President - Will Minderhout
Education Chair - Jason Barker
Secretary - Jodi Campbell & Pat Mack
Volunteer Coordinator - Rick Okamura
Treasurer - Dylan VanDetta
Burgermeister - Open
Comm. Chair - Jenn McPoland
BREW CREW NEWS
VOLUME 37, NUMBER 11
PAGE 3
2015 Budget Proposal
2015 Budget Proposed
2015
2015
2014
2014
SOY (Balanced)
SOY (unbalanced)
SOY (unbalanced)
Actual YTD
INCOME
BJCP
Dues
Fall Classic
Heart of Cascadia
Spring Beer Fest
Oregon Brewers Fest
Merchandise Sales
Bus Trip(s)
Collaborator
Donations Rec'd
Unanticipated Income
$
$
$
$
$
$
$
$
$
$
$
3,000.00
10,000.00
1,600.00
300.00
1,500.00
3,500.00
1,500.00
1,200.00
450.00
-
$
$
$
$
$
$
$
$
$
$
$
3,000.00
10,000.00
1,600.00
300.00
1,500.00
3,500.00
1,500.00
1,200.00
450.00
-
$
$
$
$
$
$
$
$
$
$
$
3,000.00
10,000.00
1,600.00
500.00
1,500.00
3,500.00
300.00
1,000.00
-
Total Income
$ 23,050.00
$
23,050.00
$
21,400.00
OPERATIONAL EXPENSES
2015
SOY (Balanced)
2015
SOY (unbalanced)
Today
October 27, 2014
2014
SOY (unbalanced)
$
$
$
$
$
$
$
$
$
$
$
2,280.00
8,570.00
2,159.00
210.00
1,500.00
1,005.00
1,125.00
444.89
150.00
1,137.00
BJCP class & test
Rec'd check at Widmer BBQ
Income from Widmer Collaborator beer sales
Woodstock Wine & Deli for McCracken fund
Fruitbeer fest, Portland Parks & Rec
$ 18,580.89
2014
Actual YTD
General Board Expenses
$
4,943.00
$
4,943.00
$
5,650.00
$
Awards/Bungs
Board Mtg Expenses
$
$
600.00
1,000.00
$
$
600.00
1,000.00
$
$
600.00
1,000.00
$
$
Compassion fund
Liability Insurance
Holiday Party
$
$
$
200.00
920.00
1,373.00
$
$
$
200.00
920.00
1,373.00
$
$
$
200.00
900.00
2,000.00
$
$
$
AHA Ambassador dues
Mileage Reimbursement
$
400.00
$
400.00
$
$
50.00
400.00
$
$
Donations Paid
Unanticipated Expense
$
$
450.00
-
$
$
450.00
-
$
$
500.00
$
$
Burgermeister Expenses
$
4,250.00
$
4,550.00
$
3,955.00
$
3,835.81
Food at In-Meetings
Out-Meetings (Food, drinks, etc.)
Food @ Workshops/ Demos
HOTD Meeting
Unanticipated Expense
$
$
$
$
$
1,100.00
2,250.00
400.00
500.00
-
$
$
$
$
$
1,100.00
2,250.00
400.00
800.00
-
$
$
$
$
$
1,055.00
2,000.00
400.00
500.00
-
$
$
$
$
$
882.86
2,032.25
182.90
737.80
-
1,421.14
Secretary and Treasurer Expenses
$
2,032.00
$
2,082.00
$
1,460.00
$
Office Supplies
$
250.00
$
300.00
$
200.00
$
P.O. Box
Website & Membership Database
$
$
62.00
570.00
$
$
62.00
570.00
$
$
60.00
600.00
$
$
Membership Card Expenses
Legal/Tax
$
$
100.00
500.00
$
$
100.00
500.00
$
$
100.00
500.00
$
$
Bank Fees
Unanticipated Expense
$
$
550.00
-
$
$
550.00
-
$
$
-
$
$
Printed: 10/28/2014 10:39 AM
Comments
2,768.70
Increased amounts in budgets C/D to allow for other awards or raffle prizes throughout the year
96.20
This amount is for any beverage or food item purchased in conjunction with a Board meeting whether
regular or emergency in nature and for any other expenses related to board activities (i.e. office
supplies, equipment for special events, board brew). This amount has not been increased since 2007.
This money is allocated for cab rides home for a member or other emergency situation
918.00 Added additional coverage for events in 2014
500.00 Really this should go way up if this tradition is to survive due to the costs associated with renting a
venue.
This was approved as a line item in 2011 budget, added to standard budget. Reimbursement is
$0.14/mile
595.00 $445 from Widmer Collaborator & $150 from Woodstock Wine & Deli
659.50 Radegast award submission costs
Costs increased to allow for providing different items at meetings (occasional keg, etc)
Increased budget to allow for additional benefits to members at out meetings (pints, prizes, food)
For all food expenses at demos or other similar events
Formalizing the amount we give to Alan yearly for the HotD meeting.
141.26 Increased budget for office supplies due to cost increases for consumables at meetings (name tags,
member cards, tickets, copies, etc.)
62.00 Mailbox went up by $2
566.00 Fees related to the membership database, payment covers website, membership database, and ability
to pay dues online via Paypal
85.84 Charges are related to replacing cards and or stickers yearly.
50.00 Increased due to need to refile Articles of Incorporation and potential retainer of an attorney to review
the bylaws. Moved from General Board section and placed here (4/14/14)
436.08 Paypal & Square charge a % per transaction; Check image service fee ($3/month) at BofA
79.96
Page 1 of 2
Budget 2015
- Proposed.xlsx
continued
on
next page
VOLUME 37, NUMBER 11
2015 Budget Proposed
2015
2015
2014
2014
SOY (Balanced)
SOY (unbalanced)
SOY (unbalanced)
Actual YTD
Education Expenses
$
5,300.00
$
5,300.00
$
7,000.00
$
BJCP
Workshops & Demos
$
$
2,700.00
1,300.00
$
$
2,700.00
1,300.00
$
$
3,000.00
1,500.00
$
$
Education at Meetings
Reimbursement
$
$
1,300.00
-
$
$
1,300.00
-
$
$
1,500.00
1,000.00
$
$
Unanticipated Expense
$
Today
October 27, 2014
-
$
-
$
-
$
PAGE 4
Comments
3,962.78
2,687.71 Increased to potentially allow for two classes provided we can find enough teachers.
344.98 Includes Mead day, National Homebrew day, Teach a friend to homebrew day, Big Brew and any other
events)
398.79 Speakers at meeting, samples, supplies for classes
504.00
Member approved reimbursement program; Does not include BJCP test reimbursement; Added 5/27/14
27.30 Beginning brewing class
Competition Expenses
$
2,575.00
$
2,725.00
$
2,500.00
$
Fall Classic
HoC
Miscellaneous Competition
Competition Shipping Fees
Unanticipated Expense
$
$
$
$
$
1,600.00
625.00
150.00
200.00
-
$
$
$
$
$
1,600.00
625.00
300.00
200.00
-
$
$
$
$
$
1,600.00
500.00
150.00
250.00
-
$
$
$
$
$
Festival Coordinator
$
2,600.00
$
4,600.00
$
3,200.00
$
Festivals
Bus Trip(s)
Merchandise
Unanticipated Expense
$
$
$
$
600.00
1,500.00
500.00
-
$
$
$
$
600.00
3,000.00
1,000.00
-
$
$
$
$
500.00
1,500.00
1,200.00
-
$
$
$
$
679.42 Higher budget allows for better advertising at fests
1,415.62
1,290.60 Board moved 2013 budget ($300) to 2014; Membership approved additional increase of $600
111.00
Communication Chair
$
200.00
$
200.00
$
200.00
$
126.00
Newsletter
Unanticipated Expense
$
200.00
$
200.00
$
200.00
$
$
Vice President
$
750.00
$
750.00
$
1,000.00
$
Pilot System
$
750.00
$
750.00
$
1,000.00
$
Unanticipated Expense
$
-
$
-
$
-
$
4,252.84
2,408.95
621.25
1,136.39 Sustainable Water challenge
86.25
-
3,496.64
100.00
26.00 Article research reimbursement
495.97
454.97 Increased budget to allow for continuing improvements to the Pilot system, as well as increased costs
for Propane
41.00 Beers Made By Walking mtg
Line Items
$
400.00
$
1,300.00
$
2,700.00
$
2,463.79
Line Item A
Line Item B
Line Item C - Proposed OBC Member Giveaway
Line Item D
Line Item E
Line Item F
$
$
$
$
$
$
300.00
100.00
-
$
$
$
$
$
$
300.00
300.00
700.00
-
$
$
$
$
$
$
300.00
300.00
300.00
500.00
300.00
1,000.00
$
$
$
$
$
$
300.00
300.00
300.00
263.80
300.00
999.99
Total
$ 23,050.00
$
-
$
$
26,450.00 $
(3,400.00) $
NET
McCracken Scholarship Fund Donation
Glen Hay Falconer Foundation hole sponsorship at the pro-am
Bottler's Mausoleum
New popup canopy
Storage Space rebuild at FH Steinbart; added at July BBQ by vote from membership
NHC reimbursement; Approved 12/30/2013 $1000
27,665.00 $ 22,823.67
(6,265.00) $ (4,242.78)
Greetings membership! Here is the current proposed budget for FY15. Please review at your earliest convenience. I have
provided our FY14 budget and actual costs to date for reference.
Traditionally, we offer a balanced and unbalanced budget to provide an option. Keep in mind that changes can be made
throughout the year via your vote.
IMPORTANT! If you have any questions or comments regarding individual items on the budget or the process, please utilize
the forums at the link provided below. The November meeting will be used to approve and formalize the budget via your
vote. Printed:
We will
limit10:39
discussion
to 15 minutes in order to make the
more tolerable.
10/28/2014
AM
Pagemeeting
2 of 2
Budget 2015 - Proposed.xlsx
Thank you and I look forward to hearing your input.
Dylan VanDetta, OBC Treasurer
Link to OBC Forums
VOLUME 37, NUMBER 11
PAGE 5
Bottler’s Fundraiser Follow-up:
Last August several OBC members
participated in a community-wide
fundraising event for the Bottler’s
Mausoleum Restoration Project at
the Lone Fir Cemetery. Each of the
brewers had some really great stories
about why they brew and what inspired
them to participate in the event. Rick
Okamura, OBC Secretary, was one
of the participants and here is the
information that he shared with the
event organizers.
What inspired you about the Bottler
“brew off?”
The event struck me as an appropriate
and enjoyable means to fundraise
for the preservation of a historic
monument relevant to the German
immigrant experience and the culture
of beer and brewing in Portland. It is
only my brewing as a hobbyist that,
fairly recently, prompted the disclosure
of my own family history. My greatgrandfather was a homebrewer and
owned a German restaurant in Detroit,
Michigan, right around the turn of the
century. My grandmother has since
passed-on, and so I can’t confirm
whether it was the First World War,
and the prejudice against GermanAmericans that caused his restaurant
to close, but my mother recalls her
telling stories about having rocks
thrown at her as a little girl because
she was German. It is important to me
to celebrate our German heritage and
American history.
What were the steps you took in
brewing the beer-research, gutfeeling etc...?
In developing various Weizenbock
recipes over the years I have relied
heavily on a presentation given at
the 2008 American Homebrewers
Conference by Steve Holle, titled
BREW CREW NEWS
“German Brewing Techniques”.
Unfortunately, for the beer that I
made for the Bottler brew off, I used
a German wheat malt that was a more
“well-modified” malt than the domestic
grains that I was used to and this made
my usual protein rest an excessive
breakdown, and resulted in a thinner
mouthfeel than desired. Part of the joy
of being a homebrewer is that your
best beer is always the next one.
Why are you with the Brew Crew, what
do you enjoy about brewing beer?
The Oregon Brew Crew (or “the
OBC”) is a truly unique homebrewers
organization, in terms of membership,
resources, history, and commitment
to the culture of Oregon craft beer. It
is a comradery of fellow brewers who
share a common language (people who
know you’re not talking about a sock
race in Texas when you say that you
“Amarillo dry hopped”) and a common
passion -learning how to become a
better brewer, mainly so that you can
share that joy with others (it would
probably be physically impossible for
one person to drink as much beer as
most of us brew). Most members would
tell you that they particularly enjoy
the creative process (as a professional
brewer recently told me, in effect,
“don’t ruin a perfectly good hobby by
making it ‘work’.”). In fact, I’m pretty
sure that if I sat down and did the math,
it would pencil out that I spend far
more time brewing and thinking about
beer (science, ingredients, recipes,
judging certification, beer styles, OBC
board duties, etc.) than I spend drinking
beer. It is meditative, it is relaxing,
and it’s motivational. Brewers don’t
look backwards at a “Rosebud”, they
look forward to achieving that perfect
example of “beerness” that they have in
their mind.
VOLUME 37, NUMBER 11
PAGE 6
Beer for the Beer Engine
The OBC board is looking for volunteers to brew a
beer for the club’s Beer Engine Project to be served at
the upcoming holiday party on December 20. More
information about the Beer Engine Project is available
in the June 2014 Newsletter.
In particular, we are looking for styles of beer that do
well in casks such as British Ales, Strong Ales, Brown
Ales, Porters, Stouts and IPAs. As an added incentive,
the club will reimburse you for the reasonable cost of
your ingredients if you volunteer to brew and bring your
cask beer to the party. Interested? If so, please contact
Brian Haslip for more information. Cheers!
Homebrewer Blog Starting
Erik Larson is starting a brew blog that will feature
beer reviews, brewer interviews, and various other
things dealing with the craft beer movement. His
blog is intended to connect all areas of the craft brew
community. Erik’s blog will feature homebrewers and
beer tastings each month. He is seeking homebrewers
who would like to participate by either sending in their
beer for review or sharing their bios and photos. If you
are interested, his contact information is provided to
the right.
Erik Larson
[email protected]
541-576-4841
Advice for beginning homebrewers…
You’ve just started this wonderful
hobby called homebrewing. Maybe
you’ve made a couple beers and they’ve
even turned out fairly well. Good job!
You think you’re in the groove and well
on your way to becoming the next Rob
Widmer until… your plastic racking cane
snaps while racking your beer, and it’s
7pm on Sunday, no homebrew supply
stores are open… NOW WHAT?!!!?
While this should be considered a
valuable learning experience it comes
at the high price of possibly ruining a
batch of beer. Take some precautions
and have extra equipment on hand
in case something happens. Look at
your entire process and think, “what
BREW CREW NEWS
would happen if this thing broke on
brew day?” A simple racking cane that
breaks, a wing bottle capper, a dropped
thermometer all could be disastrous
to your brew day but they are cheap
enough to always have a backup on
hand. The one time you need it will be
worth the extra money you’ve invested.
Happy brewing!
(Note from editor: This just happen to
me when I ran out of CO2 and had a beer
function to go to. How do you get the
beer out of the keg without CO2 late on a
Tuesday night? Luckily my neighbor had
a spare. Smart guy! Now I’m going to get
spare CO2 tank.)
VOLUME 37, NUMBER 11
PAGE 7
Brewing Academics
from the Education Department
How to have a smoother running brew day.
If you’re like me, relying on memory
for everything you need on brew day
is flirting with disaster. Of course we
know to get our equipment ready and
our recipe formulated and ingredients
purchased, but sometimes things fall
through the cracks leading to a last
minute panic. Ask me how I know. For
example, my most consistent failure
was forgetting to take my Wyeast
smackpack out of the fridge and smack
it early in the day. Instead I’d remember
to do this about 7 seconds before
pitching time. Nice. Turns out yeast
don’t like jumping from a 36° fridge into
70° wort.
Eventually little failures like this led me
to make a list that I call “THE BEER
RULES.” Many of you will see this list as
simple and unnecessary but it works for
me and has led to a much smoother and
enjoyable brew day. It also helps me
consistently make better beer or more
specifically, make the beer I intended to
make that day.
It’s also a “living list” in that after each
brew day I make notes to improve or
change the list next time. Basically
every item on the list was born as the
result of at least one brew day failure.
Try reading each item and envision what
must’ve happened to me that I felt the
need to put that item on the list. Yeah,
I’ve made a few mistakes.
The first 5 items on the list are as a direct
result of holes in the Beersmith software
I use. Beersmith is a great program but
as we learned at our meeting a few
months ago it’s best to double check
its calculations. Manually calculating the
grain weight, absorption rate, boil-off
rate, strike water volume, and total water
needed will give you confidence.
BREW CREW NEWS
THE BEER RULES
Recipe Name:
Total Grain weight=
Check grain absorption
(.13gals/lb=1.04fl oz/oz)=
Check boil off rate (1.1gals/hour)=
Check strike water vol
(1.5-2 qts/lb of grain)=
Check total water needed=
Calc water minerals for strike
water volume only
Calc mash volume to ensure it will
fit my 56qt tun (qts strike water+
(lbs grain*0.32))=
(Beersmith gets this wrong)
Cannot use pellet and leaf hops
together in boil or it will clog drain
filter, try using bag
Take yeast out of fridge and
smack it or warm it as req’d!
Pre-heat mash tun
Prepare drain buckets
Have sanitizer ready
After 1st draining, calc grain
absorption and adjust 2nd batch
sparge water volume accordingly.
Having this list on brew day helps
everything go smoothly and lets me
focus on the fun of brewing instead of
the stress of forgetting something.
VOLUME 37, NUMBER 11
PAGE 8
The 13th Annual Oregon
Brew Crew Fall Classic
Thank you judges, stewards, entrants, volunteers and sponsors of the 13th annual
OBC Fall Classic! A special congratulations to Jenn McPoland, Best of Show, 2014
Fall Classic! For a complete list of winners, go here. Scoresheets and medals will
be sent out shortly. If you did not receive your scoresheet(s), email competition@
oregonbrewcrew.org
Next Style Comp “Big Beers”
The Club’s last Style Competition of the year will be “Big Beers,” at the November
election meeting at FH Steinbart. Did you enter a barley wine, strong scotch
ale or double IPA in the fall classic? Enter it again in the last SCP of the year for
more feedback and a chance to win more prizes! To enter, email competition@
oregonbrewcrew.org how many beers you will enter, and bring 1 bottle of each
big beer entry to the November meeting, labeled with your name and the style
that you’d like the beer judged against. For allowable styles, see http://www.
oregonbrewcrew.org/page-1510121.
OBC Point
Standings
The OBC Cup is for our members who enjoy entering
(and winning) homebrew competitions.
The Member of the Year award (AKA “The Silver
Bung”) is to honor the member that most actively
participates in supporting the club.
Both of these awards are based solely on individuals
reporting their activity. AND both of these programs
reward participants with additional RAFFLE tickets at
our end-of-year holiday party.
Likewise, both of these programs have predetermined point awards for specific activities. ALL
other reported activities are awarded points at the
sole discretion of the OBC/MOY committee.
The cut off date for point submissions this year will
be noon on December 5, 2014. As of October 28,
2014, the point standings are as follows:
BREW CREW NEWS
Member of the Year:
OBC CUP:
Brian Haslip Bruce Prior Michele Lish Tracy Hensley Mark Glasby Jamie Koty Lisa Barker Nick Dahl Gary Hilbers Doug Ballou Jenn McPoland Corrie Heath Eric Hinson Katherine Haslip Charles Macaluso Tom Bowden Eric Metcalf Aaron Bartels Dave Hamilton Clayton Hawkes Charles Macaluso Jason Barker Jenn McPoland Dave Hamilton Doug Ballou Brian Haslip Bruce Prior Mark Glasby Eric Metcalf Warren Johnson Eric Hinson 155
89
85
71
50
50
45
45
42
39
37
36
27
25
24
15
14
10
7
5
*OBC Cup standings do not
yet include scoring for “Annual
Multiple Category Bonus”. (See 4d
on our OBC cup page)
450
175
58
52
32
14
10
8
8
4
2
VOLUME 37, NUMBER 11
PAGE 9
OBC T-Shirts!
Show your club pride with a 4.5 oz., 100% preshrunk ringspun cotton t-shirt. Be
the cool brewer on the block with the OBC logo on the back of the shirt and a
one color logo with “Oregon’s Oldest Homebrew Club Established 1979” on the
front left chest. JUST $20 PER SHIRT!
We have in stock these colors and various sizes. But hurry! Limited to stock on
hand. Just contact [email protected] or come to the next
OBC meeting to pick them up.
Men’s
Black
Women’s
Plum
Also available OBC
hooded sweatshirts!
Keep warm while brewing this spring in a heavy
50% cotton, 50% polyester blend, 8 oz., FullZip Hoodies. Comes in Cardinal Red and Dark
Chocolate.
JUST $35 EACH!
BREW CREW NEWS
Men’s
Asphalt
Women’s
Chocolate
NOVEMBER
SMTWT FS
1
2
3 4
5
6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 2122
23 24 25 26 27 2829
30
DECEMBER
SMTWT FS
1
2
3
4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 1920
21 22 23 24 25 2627
28 2930 31
JANUARY
SMTWT FS
12
3
4
5 6
7
8 9 10
11
12 13 14 15 16 17
18 19 20 21 22 2324
25 2627 28 293031
Mark Your Calendars!
NOV
LEARN TO HOMEBREW DAY
1 FH Steinbarts Co.
NOV
OBC ELECTION MEETING
13 FH Steinbarts Co.
DEC
3-7
HOLIDAY ALE FEST
Pioneer Square
DEC
20
OBC HOLIDAY PARTY
Latvian Hall
JAN
OBC MEETING
8 FH Steinbarts
SIERRA NEVADA
2010-2014 “CELEBRATION ALE”
VERTICAL KEG TASTING
Woodstock Wine & Deli
4030 S.E. Woodstock Blvd.
Saturday, November 1st from 1pm - 6pm
Five vintages of Sierra Nevada “Celebration Ale” will be tasted from keg.
The new 2014 release will be tasted side by side with our stashed keg(s)
of 2013, 2012, 2011, and 2010. As always, the kegs will be tapped at the
same time with all brand new beer lines, and completely disassembled and
cleaned metal tapping components. The 2010-2013 kegs were purchased
new and stored on premise in our cooler at a constant 36-38 degrees. A
portion of the tasting proceeds will be donated to the Oregon Brew Crew
(OBC) “Bob McCracken Scholarship Fund”. Named in honor of the late OBC
President Bob McCraken, who passed away during his presidential term, the
scholarship is awarded to a recipient who is enrolled in the Fermentation
Science program at Oregon State University. Local Sierra Nevada reps will
be in attendance and are providing door prizes from the brewery.
PRICE: A five glass 6 oz. sampler of each vintage will be $15.
Individual 6 oz. and pint sizes will also be available.
Volunteers Needed
THURSDAY, NOV 13TH, 6:30 PM: OBC ELECTIONS MEETING AT FH STEINBART
We are looking for 2-3 volunteers to help with Burgermeister duties at our upcoming
elections meeting. The volunteers will need to show up at the meeting around 6:30 pm
to help get out the tables and set up plates, napkins, utensils, garbage stand, etc. We’ll
also need help to put everything away after the meeting. Contact Jason Barker.
SATURDAY, DEC 20TH, 12 NOON: OBC HOLIDAY PARTY AT LATVIAN HALL
We are looking for 2-5 volunteers to help with decorations and party prep in advance
of the holiday party. Contact Ted Assur.