Derek reported that there were some issues with SF Beer Week promoting an event centered around homebrewed beers, so the group is seeking a date in March for its BBQ beer competition event at Slow Hand BBQ in Pleasant Hill. Marcus is in touch with folks from the Brewing Network about the possibility of a live broadcast or other coverage/promotion/partnership. Attendees will pay an entrance fee that will include various Slow Hand BBQ meats, as well as an opportunity to sample and judge the best beer for pairing with BBQ among the six beers brewed with BBQ smoked malts (more info about this project).
Even without our BBQ Beer event, SF Beer Week does still have quite an impressive array of events planned, including the Bistro Double IPA fest on 2/9, Meet the Brewers on 2/16, and numerous special events at Harry’s Hofbrau San Jose, including a Stone Tap Takeover with Mitch Steele on 2/13, Firestone Walker XVI component tasting on 2/15, and an IPA festival including Pliny the Younger on 2/17. A few events have been added to the Sudzers calendar, but plenty more are on the SF Beer Week website. If you’re planning to go to an event, feel free to post something to the email list encouraging others to join you.
February’s Thirsty Third Thursday meetup will be held at Freewheel Brewing in Redwood City on 2/21. Club members usually drop in for TTT any time between 6:30 and 9:00 pm.
In addition to the usual array of tasty food served at our meetings, a special shoutout to Adrienne for making a delicious chipotle mac n cheese incorporating Liza’s Jalapeño Chile Ale from the January meeting. Adrienne also shared an impressive list of the brews and locations she and Gary visited in Portland recently.
Many people remarked on the particularly high quality of homebrews presented at the February meeting. Kudos to all of the brewers for an outstanding job!
Fuad & Anna’s Irish Brown Ale (5.2% ABV / 25 IBU)
Charles’s Unsmoked Porter (6.1% ABV)
Tom’s Oatmeal Coffee Stout (6% ABV)
Chris’s Het Goede (The Good) Belgian Blonde (7.3% ABV, 19 IBU), which has been entered into a competition for possible production and distribution, and which club members also suggested should be entered into NHC
Marcus & Tyler’s WheatWine (7.5%, 25 IBU), brewed with Ben Dobler from Widmer at the Explore Your Craft event in SF in October (more info about this project)
Linda’s Hoppy IPA (9.2% ABV, 208 IBU calculated!)
Jeff’s Belgian Quad (10% ABV)
Derek’s RyeWine (7.7%, 50+ IBU) – part 1 of a series – Derek, Dan, and Raghu are all brewing beers single hopped with Belma and using Wyeast Thames Valley yeast, and with 50% rye (Derek), 50% blue corn grits (Raghu), and 50% wheat (Dan).
Derek’s McSwinerson’s Scotch Ale (9% ABV, 29 IBU) – one of the six brews from BBQ beer project
