New Seattle warehouse

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V

Volume 3, Issue 2/F

olume 3, Issue 2/F

olume 3, Issue 2/Fall 2004

all 2004

Sponsored by Cargill Malt, Hopunion CBS and White Labs

Craft Brewers Conference and World Beer Cup recap

See “CBC,” page 7

Turn to pages 6-7 for more news

about Hopunion.

company associates John Farver of Spokane, WA.; Dave and Becky Pyle of Springfield, VA.; and Tom Moench of Orlando, FL. We also sponsored Dave Wills of Freshops of Philomath, OR.

We attended numerous brewer events and seminars and met many brewers for the first time while reacquaint-ing ourselves with many old friends. Our Brew Expo booth was open both Friday and Saturday. We co-spon-sored the Wednesday night pool-side welcome reception as well as co-sponsoring hospitality suites both Thursday and Friday nights. We also sponsored as part of the CBQ with White Labs and Cargill Malts, the Friday night

Ha-Brewing world

Brewing world

comes to White

Labs’ back yard

Cargill Malt Specialty Products Group is pleased to announce its new commitment to the Pacific Northwest with the opening of its Seattle Bagged Malt Warehouse.

Customers can expect an extensive and superior product line, extraordinary customer service, and full access to Cargill’s unparalleled malting and brew-ing technical expertise. The followbrew-ing superior malt products are available in 50 or 55 lb. bags:

* Cargill: Pale and Specialty Malts

Find more news about the

world of malt and Cargill

on pages 2-3.

* Dingemans: Imported Belgian Malts

* Pauls: Imported English Malts * Meussdoerffer: Imported German Malts

* A full assortment of flaked prod-ucts

And a selection of:

* Gambrinus: Imported Canadian Malts

These products, their characteristics, and prices can be found in the Cargill Malt catalog. Customers who do not have a current copy of the catalog you may

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Craft Beer Quarterly Craft Beer Quarterly Craft Beer Quarterly Craft Beer Quarterly

Cargill has new circular kiln in N. Dakota

After months of installation, Cargill’s new circular kiln is up and running at its Spiritwood, North Dakota plant. Produc-tion of Cargill’s kilned caramel and Munich malts has begun and maltsters are very pleased with the results. The relocation of Cargill’s caramel malt production to North Dakota brings the company closer to the barley origination. The Spiritwood plant, built in 1972 as a barley storage facility and expanded in 1975 to include malting, now covers all aspects of the malting process, including micro malting, production of both pale and caramel malts, as well as pilot brewing capabilities.

At left: Cargill’s new kiln in North Dakota. At right: An inside look at the circular kiln.

H o m e b r e w

competition

Cargill Malt was happy to sponsor the 6th_{annual MCAB} (Masters Competition of Amateur Brewing). In the photo at right, MCAB award

winners and judges smile for the camera.

This invitation-only homebrew competition was held this year in Michigan at Dragonmead Brewery and hosted by Rex and Mary Halfpenny.

This is a unique homebrewing competition where 130 gold-medal winners from the nation’s largest homebrew competitions of 2003 are invited to compete at the 2004 MCAB.

New representative

Cargill Malt welcomes Jim Hoeft, left, as an account executive for its Specialty Malt business. In this capacity, he is respon-sible for serving new and existing regional brewers, brew-pub and micro-brewery customers in Cargill’s Southeastern Terri-tory. Cargill is very pleased to have the brewing industry knowledge that Jim brings to the group as a Siebel graduate and former head brewer and president of Minnesota-based James Page Brewing Co. Jim, along with Susan Graydon, re-cently spent time in England visiting the various maltings including the Bury St. Edmunds and Knapton plants of Greencore’s Pauls Malt. Jim took the op-portunity to not only learn more about the English malting industry, but also re-searched the serving of cask-conditioned ales in the country known for them.

News and notes

from Cargill

Ask the maltster: Questions

on flaked and malted wheat

Q QQ

QQ: What is the difference between flaked wheat and malted wheat? I know you get fermentables out of malted wheat; do you get the same, if any, from flaked? Also, is all flaked wheat pregelantinized, or only if it is specified that way.

A AA

AA: To our knowledge, all flaked malts and adjuncts are pregelatinized, or pre-cooked, unless stated otherwise. The pos-sible exception would be “steel-cut” oats. Malted wheat is wheat that has un-dergone the malting process and is sold in its natural whole kernel form. The pri-mary difference here is that germination has resulted in the breakdown of pro-teins and many other materials in the ker-nel.

Flaked malts and adjuncts are made by steaming the whole kernel, typically under pressure, until the kernel softens and swells. Then the kernels are passed between a set of hot rollers, which flatten and pull them apart.

Flaked wheat is made with raw wheat, or wheat that has not been malted.

Flaked malts and adjuncts will pro-vide you with additional fermentables.

Q: Q:Q:

Q:Q: What is the meaning of the num-bers after malt names such as caramel 10, caramel 20 etc.

A: A:A:

A:A: These numbers represent the color intensity of the malt. A small quantity of malt is mashed and the wort collected. The wort is put into a cell and light of a specific wavelength in the visible spec-trum is shone through. The insspec-trument measures the intensity of the light that makes it through to a detector on the opposite side.

The color is inversely proportional

to the signal at the detector, or directly proportional to the absorbance. It is important to note that this test does not measure the hue of the color (ie. is it brown or is it red?), it merely measures the intensity of the color.

The units of this measure are degrees lovibond. Caramel 20 then has a color intensity of 20 degrees lovibond.

Q: Q: Q:

Q: Q: What is the difference between red and white wheat malt in terms of flavor impact, and performance in the brewhouse?

A AA

AA: There is very little difference be-tween red and white wheat in terms of performance in the brewhouse. If you are concerned about runoff issues the primary thing to look at will be Beta Glucan levels. If the BG levels are similar for the particular batches or red and white wheat malt you are looking at the runoff differences should be insignifi-cant.

As far as flavor goes some suggest that red wheat contributes a more round, fuller flavor to beer than white wheat malt. At least that’s what the customers that preferentially purchase red wheat tell us. Flavor is, however, subjective, as we all know. We would recommend a brewing trial and a side-by-side blind tasting to determine which product is most suitable for you and your custom-ers.

Have questions about malt, barley or brewing? Get them answered by our staff of Maltsers/Brewers. Just visit our web site www.specialtymalt.com and the “Ask the Maltster” section. We will post questions in CBQ.

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The Malt P

The Malt Pages

ages

Sponsored by CarSponsorSponsorSponsorSponsored by Cared by Cared by Cargill Malted by Cargill Maltgill Maltgill Maltgill Malt Craft Beer Quarterly

Craft Beer QuarterlyCraft Beer Quarterly Craft Beer QuarterlyCraft Beer Quarterly

tain one by calling 1-800-669-Malt (6258), or e-mailing to [email protected].

United Warehousing has been selected to be the service provider for the Cargill Malt Warehouse. This food grade warehouse is an outstanding facility and is conveniently located across from Safeco field. This

Warehouse

From Page 1

central location allows for easy will-call pickup and for expeditious next-day delivery to most points in Wash-ington state.

Same-day deliveries are even possible in the Seattle-Tacoma area on a limited basis.

United’s extensive company-owned and operated

trucking fleet ensures superior service and extremely com-petitive freight rates.

In addition to the bagged warehouse Cargill oper-ates a bulk pale malt transloading facility in Vancouver, WA, that can conveniently and affordably service all brew-ers in Washington state.

Company profile

Name: Name: Name:

Name: Name: Kelly Bindl Organization OrganizationOrganization

OrganizationOrganization: Cargill Malt T

TT

TTitleitleitleitleitle: Customer Service Coordinator (West Coast) What’s in your fridge?

What’s in your fridge? What’s in your fridge?

What’s in your fridge? What’s in your fridge? Killian’s Red, New Glarus Spotted Cow

Describe your role with Cargill Malt: Describe your role with Cargill Malt:Describe your role with Cargill Malt: Describe your role with Cargill Malt:Describe your role with Cargill Malt: My main responsibility is to take orders from our customers and address any questions or concerns, prima-rily on the West Coast...

Cargill Malt is proud to distribute the fine line of British malt from Pauls Malt, a Greencore Company.

Pauls Malt started life in the first half of the 19th century on the east coast of England. Today they are a modern com-pany and the UK’s largest maltster, pro-ducing in excess of 500,000 tonnes of pale and colored malt per year with malt-ing plants well placed to select the best barley from each harvest. Pauls Malt is committed to maintaining traditions of quality and service.

Now through November 2004, mention CBQ and receive $1 off a bag on any of the Pauls Malts.

PPPPPale Ale (2.5ale Ale (2.5ale Ale (2.5ale Ale (2.5ale Ale (2.5° - 3.5 - 3.5 - 3.5 - 3.5 - 3.5° L) L) L) L) L) Made from two-row winter barley,

Malt specials: Pauls Malt, U.K.’s largest maltster

Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce am-ber colored pale ale, bitter, and export styles of beer.

Mild Ale Mild Ale Mild Ale Mild Ale

Mild Ale (Dextrin Malt) (Dextrin Malt) (Dextrin Malt) (Dextrin Malt) (3.5(Dextrin Malt) (3.5(3.5(3.5(3.5° - - - - -4.5

4.54.5 4.54.5° L) L) L) L) L)

Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning re-gime this malt goes through, the wort pro-duced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales.

Caramalt (10 Caramalt (10 Caramalt (10 Caramalt (10

Caramalt (10° - 15 - 15 - 15 - 15 - 15° L) L) L) L) L)

Pauls Caramalt is produced much the same way as Pauls Crystal except that the final roast stage is extended at lower tem-peratures. The result is a malt that is lower in color, higher in extract, and higher in

moisture. Best used in beers where sweet-ness is less important, but color enhance-ment and “dry” flavor is required.

Amber (15 Amber (15 Amber (15 Amber (15

Amber (15° - 25 - 25 - 25 - 25° L) - 25 L) L) L) L)

Unlike Crystal or Caramalt, the start-ing material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

Crystal Malts Crystal Malts Crystal Malts Crystal Malts Crystal Malts

Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high tem-perature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, in-cluding Light, Medium, Dark, and Extra

Dark Crystal.

Typically, Crystal Malts are used in brewing to add both color and sweetness. Light Crystal (35° - 50° L); Medium Crystal (55° 65° L); Dark Crystal (65° -90° L); Extra Dark Crystal (120° - 150° L). Chocolate Malt (415 Chocolate Malt (415 Chocolate Malt (415 Chocolate Malt (415 Chocolate Malt (415° - 490 - 490 - 490 - 490 - 490° L) L) L) L) L) Pauls Chocolate Malt is prepared from a low-modified Pilsen type of malt in a revolving roasting drum. As a result of this roasting process, the enzymes are com-pletely destroyed, and dark, roasted col-ors are formed. Chocolate malt is used in dark ales and stouts to improve both color and flavor. Black Malt (510 Black Malt (510 Black Malt (510 Black Malt (510 Black Malt (510° - 585 - 585 - 585 - 585° L) - 585 L) L) L) L) See “Specials,” page 8

Meet your West Coast customer service rep

What do you like What do you likeWhat do you like What do you likeWhat do you like about your job? about your job? about your job? about your job? about your job?

I like talking with all the different people that call in. I am lucky to work with such friendly people... I en-joy hearing about all the different beers our custom-ers are making. (It’s too bad I can’t try them all.)

What’s your educa-What’s your educa-What’s your educa-What’s your educa-What’s your

educa-tional background? tional background? tional background? tional background? tional background?

I graduated from college in 1998 from the Univer-sity of Wisconsin-Platteville with a Bachelor of Science in Animal Science.

What did you do previously? What did you do previously?What did you do previously? What did you do previously?What did you do previously?

I handled quality control for a company called Alta Genetics prior to joining Cargill as a Lab Technician.

What are your interests? What are your interests?What are your interests? What are your interests?What are your interests?

I like playing sports such as volleyball and softball, and just enjoy being outdoors. I also have a new baby girl, Ella, who keeps me very occupied.

CBQ events for the Great American Beer Festival

The Craft Beer Quarterly is once again happy to host the following events at the Great American Beer Festival. If you don’t catch us on the festival floor, come by one of the many CBQ-hosted events.

Wednesday night Brewers Gathering - Wynkoop, 7 p.m. to 9 p.m.

Thursday night Rocktoberfest at Rock Bottom on 16th Street, 10 p.m. - 1 p.m.

Friday afternoon for bowling at Ellitch Lanes, 2 p.m. In other news regarding GABF, Denver’s Mayor John Hickenlooper will give a welcoming toast to open the awards ceremony on Saturday, Oct. 2 at 1:30 p.m. on

the Amber Bock stage. See “GABF,” page 7

The GABF also hosts one of the world’s largest and most prestigious tasting competitions. Ninety professional judges from the United States and abroad evaluate over 2,000 beers entered by more than 380 domestic brewer-ies. Gold, silver and bronze medals in 65 beer-style cat-egories will be awarded October 2 at the 1:30 p.m. awards ceremony held during the Special Connoisseur Tasting Session.

Overall, the 2004 edition of the annual GABF will feature 1600 of the nation’s best beers, from 320 Ameri-can breweries. It will be the largest array of beers ever at the GABF, and the biggest selection of beers ever gath-ered together on the globe...

“No country has a greater variety of beer styles than the United States,” says Paul Gatza, director of the Asso-ciation of Brewers. “The record-setting beer list at this year’s GABF makes it the ultimate event for the world’s beer lovers.”

GABF visitors enjoy one-ounce beer samples from the fest’s breweries. These breweries are arranged on the festival floor by regions of the country, giving beer lovers a walking tour of the nation’s beer landscape. Many of the booths are staffed by the brewers themselves. Over 23,000 beer enthusiasts from Colorado, the US and around the world attended last year’s GABF.

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The Y

The Yeastbank

eastbank

Sponsored by White LabsSponsored by White LabsSponsored by White LabsSponsored by White LabsSponsored by White Labs I n c . I n c . I n c . I n c . I n c . Craft Beer Quarterly

White Labs Inc. hosted open houses at the Craft Brewers Conference (April 14-17) and the World Beer Congress (July 24-28). At the CBC, about 50 people attended the open house, including some international guests. Food was catered by Vince Marsaglia, founder of Pizza Port Brewing Co. Beer was donated by such establishments as Alesmith, Stone, Ballast Point, Oggi’s, and Lagunitas. A similar open house was held for the World Beer Congress, and Vince, pictured above right, cooked there as well. In the

photo above left, visitors to the open house at the World Beer Congress listen to a presentation about “Yeastman,’’ the new computer system at White Labs. Left, Neva Im at White Labs gives a detailed presentation about the computer program. Following the Craft Beer Conference, White Labs employees moved on to the Mammoth Festival Of Beers and Bluesapalooza in late July. At right, John Oliphant (better known as Johnny O), a Rock Bottom brewer, and Chris White of White Labs are pictured in Mammoth.

White Labs news and notes; events, birthdays

White Labs

sponsors wine

competition

White Labs is sponsor-ing this top amateur wine competition which is held in conjunction with the Colorado Wine Festival.

Join the White Labs crew and visit the heart of the

Colo-rado wine industry in beautiful Palisade, Colo.

The judging will be Sunday, Sept. 19, 2004 begin-ning at noon. The judging will be followed by a special presentation, wine yeast and fermentation, by White Labs, and will conclude with the awards ceremony.

In addition, Gene Spaziani, author of “The Home Winemaker's Companion,” will offer “An Introduction to Winemaking” seminar. For entry forms and more in-formation, visit www.coloradowinefest.com or call 800-704-3677.

White Labs people also attended the other events in

July and August — including the Oregon Brewers Festi-val, the World Brewing Congress, the Mammoth Bluesapalooza, and the Las Vegas Pub Crawl.

Cheers to the following

White Lab employees recently celebrated birthdays, including Susan Smith, 7/2; Justin White, 7/23; Sharon Heredia, 6/10; and Chris White, July 1. The exact ages are being withheld because, frankly, we don’t think they want us to ask.

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The Y

The Yeastbank

eastbank

Sponsored by White Labs Inc.Sponsored by White Labs Inc.Sponsored by White Labs Inc.Sponsored by White Labs Inc.Sponsored by White Labs Inc. Craft Beer Quarterly

White Labs price increases

White Labs Inc. has introduced new prices for homebrew vial orders placed on or after July 5, 2004. This is the first price increase White Labs has passed onto the retailer in over five years, and represents (on average) only a 1 percent increase in price per year.

In addition, White Labs introduced a new pricing structure for profes-sional breweries effective June 1, 2004. This is the first price increase White Labs has passed onto our professional brewery customers in over six years, and represents (on average) only a 1.5% increase in price per year.

White Labs has worked hard (and will continue to do so) to keep prices competitive but the company has experienced increases in the cost of goods.

Customers are urged to contact the company with any questions. In the last issue of Craft Beer

Quar-terly we told you that White Labs now offers liquid malolactic culture for the home winemaker. In this issue we will pro-vide you with instructions and tips for malolactic fermentations.

Malolactic fermentation is the conver-sion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine.

Please note: We do not recommend the use of WLP675 with wines from kits, which contain potassium sorbate and af-fect the viability of malolactic bacteria.

1) General instructions:

Wait for fermentation to reach a grav-ity of approximately 5 Brix, basically to-wards the end of fermentation. Warm to room temperature and inoculate 5 to 7 gallons (20 to 25L) of must.

If one inoculates at the beginning of

New developments for retailers and homebrewers

fermentation, the yeast and WLP675 could compete for resources, thereby caus-ing a stuck fermentation.

To determine the completion of the MLF (malolactic fermentation), one can use paper chromatography and monitor the depletion of malic acid. The accepted value for a completed MLF is around 30ppm.

2) Inoculation of Must Volumes larger than 7 gallons or 25L

Each vial of WLP675 can inoculate up to 7 gallons or 25L. To inoculate larger volumes, we recommend inoculating with more vials. If time is not an issue, one can propagate the bacteria to larger volumes, but keep in mind that malolactic bacteria is a slow-growing, fastidious organism. Depending on the size of the propaga-tion, it could take weeks to grow.

3) Propagation instructions

White Labs recommends allowing 7 days for tenfold growth. The best media

for propagation is tomato juice, supple-mented with fructose, malic acid, and nu-trients such as that contained in MRS broth. Diluted apple or grape juice supple-mented with malic acid is a good substi-tute for tomato juice. Approximately 2% of the total volume of finished wine can be added in order to acclimate the bacteria to alcoholic conditions. We recommend an incubation temperature of 86°F (30°C).

4) Optimal pH

The optimal pH is approximately 4.0, but WLP675 will handle a pH of 3.3 in red wines and 3.1 in white.

5) Additional Information

WLP675 has a high tolerance to low pH (3.0), low temperature environments (down to 55°F or 12°C), and high alco-hol percentages (up to 15% alcoalco-hol by volume).

Malolactic fermentation instructions

Test kits and books help

combat microorganisms

Do you think you have bacteria or wild yeast in your brewery? White Labs recommends the following items for in-house testing:

TK3275 White Labs TWhite Labs TWhite Labs TWhite Labs TWhite Labs Test Kit Bundleest Kit Bundleest Kit Bundleest Kit Bundleest Kit Bundle (TK3000, TK3100, TK3250) $ 109.00 Test for aerobic bacteria, anaerobic bacteria, and wild yeast at the same time. When the entire brewery and beers are tested clean in all three tests, a brewer can be confident the product is clean.

INCLUDES THE FOLLOWING KITS: White Labs W

White Labs WWhite Labs W

White Labs WWhite Labs Wild Yild Yild Yild Yild Yeast Teast Teast Teast Teast Test Kitest Kitest Kitest Kitest Kit

Lins wild yeast media (LWYM) is used to test for the presence of saccharomyce. All necessary equipment and instructions are included to test 5 samples and 1 control . Specify glove sizes needed (S,M,L). Requires use of a microwave. Use within 24-48 hours of receiving for best results.

White Labs SD White Labs SDWhite Labs SD

White Labs SDWhite Labs SDA TA TA TA Test KitA Test Kitest Kitest Kitest Kit

Kit contains media plates and essentials to detect the presence of both aerobic and anaerobic bacteria found in beer and/or yeast slurries. Kit includes specialized pouches for proper anaerobic incubation, if desired.Kit tests 5-6 samples. All necessary equipment and instructions for sample collection and testing are included.

White Labs HLP T White Labs HLP TWhite Labs HLP T White Labs HLP TWhite Labs HLP Test Kitest Kitest Kitest Kitest Kit

Easily test for beer spoilage organisms, Lactobacillus and Pediococcus. Kit tests 5 samples plus one control. All necessary equipment and instructions to collect samples and test them are included. Specify glove sizes needed (S,M,L). Requires use of a microwave.

If you are confident that you have either wild yeast or bacteria, then you can purchase the kits individually:

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The Hop P

The Hop Pages

ages

Sponsored by HopunionSponsored by HopunionSponsored by HopunionSponsored by HopunionSponsored by Hopunion Craft Beer Quarterly

Hopunion has a large supply of imported hops

Variety Regular 44 $/Lb Sale 44 $/Lb Regular 11 $/Lb Sale 11 $/Lb

German Hallertauer $5.85 $5.45 $6.05 $5.65

UK Kent Golding $5.60 $5.20 $5.80 $5.40

UK Fuggle $5.30 $4.90 $5.50 $5.10

Cz Saaz $5.40 $5.00 $5.60 $5.20

It’s that time again for some great spe-cials from Hopunion CBS LLC. For all of those looking for some of the more popular imported hops, we’ve got your special! Hopunion does a large portion of sales with imported hops.

Through the month of September we are offering a $40 per pound discount from our regular price for both the 44 lb and 11 lb boxes of German Hallertauer, UK Kent Golding, UK Fuggle and Czech Saaz Hop Pellets. Please see the table for more details.

You can read more about these and

a big success thanks to the great customer support. We truly value all your business and look forward to hearing from each of you.

Remember, Hopunion has a large va-riety of domestic and imported hops, so

feel free to contact us for any of your hop needs. We’re always willing and eager to help. Our toll free order line is, (800) 952-4873; toll free fax is, (800) 952-4874; or you can look us up on the web at www.hopunion.com.

the other hops we carry in our “Hop Variety Characteristics” book which can also be accessed online at our w e b s i t e www.hopunion.com.

If you don’t have one of these books or need additional copies please give us a call and we would be more than happy to send them to you.

We’re continuing to grow and it’s been By Hopunion staff

By Hopunion staffBy Hopunion staff By Hopunion staffBy Hopunion staff

Hopunion has had a busy summer, with a possible warehouse expansion and the Pellet Plant renovations.

We’re currently in the works on acquiring two addi-tional 12,500 square feet refrigerated warehouses, which will give us about 50 percent more storage space and the opportunity to purchase and store more hops.

As far as renovations for the pellet plant, we just re-ceived our new nitrogen tank which means the dye will be cooler and we will have advanced capabilities for

ni-Warehouse expansion and updated pellet plant

trogen flushing of pellets and whole hops for vacuum sealing.

We are also opening a new air duct that will pull cool night air into the plant, as opposed to warmer air from inside the warehouse, which will aid in the cooling pro-cess. We are planning on adding another refrigeration system and pre-cooler to cool down the blending tanks and the hammer mill. The process goes through the sys-tem slowly, causing less friction and less heating of the product. So to sum up the process, we run cool bales,

with cool air coming from outside, the nitrogen will run through causing cooler air and then run through the cooling tank. What all this means is that you will be getting a better quality product.

If you’re ever in the Yakima Valley, please feel free to contact us to come by and take a tour of our plant and warehouses. We can be reached toll free at (800) 952-4873 or (509) 453-4792, by fax at (800) 952-4874 or (509) 453-1551 or you can always check us out on the web at www.hopunion.com.

RNV Enterprises, owned by Ralph and Vickie Olson, is in the pro-cess of starting up a new independent lab.

They will be leasing the lab space at the Hopunion CBS location in Yakima, WA.

They plan to work with growers for pre-harvest samples, major brewer-ies, Hopunion’s and any other inter-ested parties needs. These samples will include Alpha, Beta, H.S.I. and Oil analysis. Depending on the needs of customers, the lab will slowly expand

New independent lab is starting

to incorporate different types of analy-sis.

Lisa Olson, Ralph Olson’s daugh-ter, worked in the lab last year doing pre-harvest samples for growers, which turned out well, and will be there again this year along with Vickie Olson. Please contact Ralph Olson with any questions or if you have any lab needs at (509) 574-5123 or fax (509) 453-1551. They will have a fax and phone number set up at a later date. Please look for their progress in the next news-letter.

Museum chronicles the rise of American hops

By Mary Jane Craigen By Mary Jane CraigenBy Mary Jane Craigen By Mary Jane CraigenBy Mary Jane Craigen

The museum chronicles the history of the American Hop industry from its early days in the New England colonies to the rapid expansion into California and ulti-mately the Pacific Northwest.

Escape the frustration of the city and journey back in time. The American Hop Museum, located in the heart of the nation’s largest hop producing area, features strik-ing exhibitions and intrigustrik-ing displays.

By popular demand the museum’s gift

shop has many unique items which fea-ture “Hops.” Due to many requests we plan to have items for sale via the internet. Our web site is under construction at this time. To see our work in progress go to: http://americanhopmuseum.com.

Mary Jane Craigen is the President and Ralph Olson of Hopunion CBS is on the Board or Directors for the museum, so you’re interested in becoming a member or would like further information, please call (509)856-4677 (HOPS).

Sierra Nevada Brewing Company in Chico, Calif., buys hops from Hopunion. But the innovative brewery has planted three acres of hops on vacant land next to the main brewery.

When the vines are mature in a few years, Sierra Nevada will use the hops as part of a new pilot brewhouse behind the big brewery. The experimental brewery will produce small 10-barrel batches of specialty beers that wouldn't be economi-cal to brew at the regular brewery.

Ralph Woodall of Hopunion, as well as other beer and hop experts, toured the new field during the District Northern California MBAA (Master Brewers

Asso-ciation of the Americas) annual summer technical session, held at Sierra Nevada in early June.

The hops won’t replace the brewery’s normal supplies, as the field will only sup-ply about two days worth of production if used in the main brewery.

The vines, however, are more than just a fun side job for brewery workers. They also help tie the brewery to a past when many hop fields existed in California.

“Aside from our little hop field there are almost no hops grown in California,” owner Ken Grossman told The Orion newspaper (of Chico) last year.

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The Hop P

The Hop Pages

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SponsorSponsorSponsorSponsorSponsored by Hopunioned by Hopunioned by Hopunioned by Hopunioned by Hopunion Craft Beer Quarterly

“It is still a difficult time of year to make a great

predic-tion.”

— Ralph Olson

waiian poolside party. The San Diego Brewers Guild hosted hospitality events each night and special thanks go out to Tomme, Tom and Jeff “The Tres Amigos.”

Other highlights of the conference were the welcome address by Greg Koch of Stone Brew-ing Co., the openBrew-ing remarks by AOB Chair-man Ralph Olson of Hopunion, the state of the industry report by AOB Director Paul Gatza and the keynote address by NBWA President Dave Rehr.

The 2004 Russel Schehrer Award for Inno-vation in Brewing was presented to Dick Cantwell of the Elysian Brewing Co. of Seattle, WA.

The 2004 AOB Recognition Award was presented to Jack Joyce of Rogue Ale Brewery of Eugene, OR. The final event was the WBC Gala Dinner & Awards Ceremony, with speakers Michael Jackson and Charlie Papazian.

Hopunion would like to extend special con-gratulations to all the award winners at this year’s CBC & World Beer Cup. See you in Philadel-phia, PA in 2005.

CBC

From Page 1

Crop report for early 2004 — above average

By Ralph Olson By Ralph OlsonBy Ralph Olson By Ralph OlsonBy Ralph Olson Hopunion CBS LLC Hopunion CBS LLCHopunion CBS LLC Hopunion CBS LLCHopunion CBS LLC

As of July 8, 2004 both the US and European crop are looking to be at or above average in both production and quality.

Unfortunately we still have a bit of time before harvest, so these predictions are to be taken with some caution.

In Europe there has been some

con-cern that hops effected by last years drought may not come back to full pro-duction, but that does not appear to be

the case. Therefore they weren’t damaged as badly as previously thought.

The US has had favorable weather

which means good growth and also had slightly below average pressure from in-sects and disease. The only disease on its usual course is powdery mildew, but even that is still at just an average and under control.

With hops just starting to bloom it is still a difficult time of year to make a good prediction, but growth so far appears to be in the makings for pretty nice crop.

Hopunion

Dale Katechis, founder of Oskar Blues Brew-ery in Lyons, Colo., won a Traeger barbecue at the Craft Brewers Conference in April in San Diego.

To celebrate, Ralph Olson of Hopunion CBS LLC and JoAnne Carilli-Stevenson of White Labs had a BBQ with Katechis and his family recently. Although Dale served up a feast of ribs, salmon, ribeyes and mashed potatoes, the high-light of the night was hopm a r i -n a t e d tofu.

When he is not barbecuing, Katechis can be found in the brewpub and live music venue that he opened in 1996 with his wife, Christie.

The company’s beers are distributed widely, including across the Front Range region of Colorado, which includes Denver, Boulder, Fort Collins, Colorado Springs and other cities.

Traeger, meanwhile, is a strong supporter of the brewing community. In fact, Olson is a sales represen-tative for Traeger, and he can arrange deals for those in the brewing industry. For more, visit www.traegerindustries.com or call Ralph Olson of Hopunion CBS at (509) 574-5123.

Customer news:

Hop-marinated tofu

and much more

GABF

From Page 3

The 2004 GABF will also feature the expanded, 144,000 square feet layout of last year’s event. Beer en-thusiasts can navigate aisles upon aisles of the world’s best beers, and relax in the 44,000-square-foot Beer Gar-den and Food Marketplace.

The food and beer pairing seminars introduced at last year’s GABF (one of the most well-received addi-tions to the GABF in years) will return to the Beer Gar-den.

An A-list of American brewers will join chefs from

Johnson & Wales University’s Culinary School for nightly demonstrations on how to cook with beer, and pair dif-ferent styles of beer with various dishes.

For more information about the GABF,

contact:

The Association of Brewers, (888)

822-6273. Or email [email protected].

www.beertown.org/events/gabf/

index.htm

(8)

Pleasanton, CA 94588

Attention brewer

C

RAFT

B

EER

Q

UARTERLY

is brought to you by the following sponsors:

Craft Beer Quarterly

CBQ is sent each quarter to thousands of professional brewers and homebrew shops. This publica-tion provides technical tips, profiles and features about the brewing world. CBQ is sponsored by Cargill Malt, Hopunion CBS LLC and White Labs Inc.

Editorial:

Mike White, [email protected] Advertising:

JoAnne Carilli-Stevenson, [email protected] 1-888-5-Yeast-5 Production:

Cold Creek Publishing Co. [email protected] For all other inquires, contact:

CBQ, P.O. Box 12636 Pleasanton, CA, 94588

Fax: (253) 981-7534 [email protected]

Yeast news,

pages 4-5

Hop news,

pages 6-7

Malt news,

pages 2-3

Page 8

The Back P

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age

Craft Beer Quarterly Craft Beer Quarterly Craft Beer Quarterly Craft Beer Quarterly Craft Beer Quarterly

TK3250 White Labs WWhite Labs WWhite Labs WWhite Labs WWhite Labs Wild Yild Yild Yild Yild Yeasteasteasteasteast T

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Test Kit est Kit est Kit est Kit est Kit $39.00

TK3000 White Labs SDWhite Labs SDWhite Labs SDWhite Labs SDWhite Labs SDA TA TA TA TestA Testestestest Kit

Kit Kit Kit Kit $45.00

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Other items recommended by our lab: MB1200 MicroscopeMicroscopeMicroscopeMicroscope $433.50Microscope Objectives 4X, 10X, 40X, and 100X. (100X needs immersion oil, see item

Bacteria

From Page 5

MA1450). Meets the craft brewers needs. Monocular head (rotatable 360o_), me-chanical stage with dual controls, separate coarse and fine focus, built-in 20 watt in-candescent light, and stain resistant, enamel finish.

MA1400 Microscope KitMicroscope KitMicroscope KitMicroscope KitMicroscope Kit $173.75 Contains all parts necessary to do rou-tine microscope analysis: Hemacytometer,

Methylene blue stain, box each of micro-scope slides and cover slips, immersion oil, lens paper, counter. Save almost 10% by ordering complete kit.

LM5020 Brewing MicrobiologyBrewing MicrobiologyBrewing MicrobiologyBrewing MicrobiologyBrewing Microbiology (book)

(book) (book) (book)

(book) $143.00.

Autor: Priest, F. G. Hardcover, 306 pages. Published in 1995.

New product — Servomyces for homebrewers

Servomyces packages specifically designed for homebrewers will be avail-able in the fall of 2004. They will come in convenient capsules, with six ready-to-ad capsules per pack. Final details such as pricing are still being worked out. Look for more information in the next issue of Craft Beer Quarterly.

White Labs began selling Servomyces in North America in early 2001 in an agreement with Lallemand Inc., which developed the product in conjunction with scientists at Weinstephan University.

Servomyces is an all-natural yeast nutrient that fits within Reinheitsgebot guidelines.

In Europe the product is distributed live and added to the yeast slurry. In North America it is delivered dead and added in the last five to ten minutes of the boil.

Pauls Black malt starts with the same low-modified Pilsen malt. The main pro-cess difference between Black and Choco-late Malt is in roasting time and tempera-ture. Black Malt is used in stouts to im-prove flavor and color.

Roasted Barley (600 Roasted Barley (600Roasted Barley (600

Roasted Barley (600Roasted Barley (600° - 680 - 680 - 680 - 680 - 680° L) L) L) L) L) Pauls Roasted Barley starts with a good quality malting barley of even size. The roasting process is similar to that of Black Malt, with extra care taken to not char the grain. Roasted Barley will impart a dry fla-vor and substantial color.