This meeting was at Hopkins Farm Brewery and we thank them for hosting us on their off night!
OLD BUSINESS: 1) our last meeting at Double Groove we had 18 different homebrews, around half of them being brewed with Kveik yeast.
2) Tech Corner is on Thursdays at 7PM. Imperial Yeast is joining us on October 15th’s Tech Corner! We would like to have a strong showing to that meeting. Please reach out to the club members that are not active on Slack/FB/Website and let them know about this date.
3) Ken is hosting LABS for a fall meeting on Sahti on October 24th at 3PM.
4) The Reward Program for Homebrewing is updated: https://docs.google.com/spreadsheets/d/1bwIWeHu-AOQu6KTb_m-UG2eAVsEPoQtrgbDZv4pxkzg/edit#gid=0
5) Our Christmas Beer Style is a Spiced Saison and it will be brewed on Sunday 10/18 at Marc’s place. He needs a head-count of people attending and will be posting to such effect on Slack. The recipe is on Slack as well.
NEW BUSINESS: 1) The proposed changes to the Bylaws passed unanimously.
2) As of yet we have no venue for November; we’ll keep all members posted on Slack.
3) November’s Style is Mead/Cider.
4) We had a vote for next year’s October style: Belgian Dubbel won.
5) Please check you Trash Folders as we realized some emails from Libations go straight there.
6) We opened nominations for the Board. There were no volunteers and the current Board is looking forward to staying on the job.
7) We would like to collect phone numbers from our members to have a list for emergency contact.
FINANCIAL REPORT: we have $1,104 and 29 paying members.
BEERS: our style of the month was Fruit/Vegetable Beers!
Ken: brought an Imperial Spiced Pumpkin beer.
Marc: brought a Pepper Beer and Rauch-Oktoberfest.
Adi and Linda: brought a barrel-aged Sour-cherry Porter.
Gregg: brought a Sahti.
Art and Claire: brought their Earl Grey Witbier to see how it’s changed since August.
Kelly: brought a Blackberry New England Milkshake IPA.
Dave H: brought two versions of Beet Beer: the original, brewed with 4.5lbs of organic beets, and a Ginger version of it.
Matt: brought an English Ale/ESB. He had brewed this beer in the past for LABS but now used a different yeast.
Colin: brought his Oud Bruin aged on Wine Berries. This beer was supposed to be aged in our communal barrel before COVID got in the way.
Steve J: brought a Vanilla Porter. He wanted to find out whether the vanilla was predominant enough and whether the bitterness was coming from the malts or the hops.
Kevin: brought 3 commercial versions of fruit beers, including a Burley Oak Jream!
Hope to see you all in November! Happy Brewing and stay safe! Cheers!