2017 STATE OF THE BREWNION
AUGUST 5, 2017
TOWER THEATRE, OKLAHOMA CITY
Let’s have a beer together!
We are an award winning brewery with over 15 beers on tap.
This mild beer is a local favorite and is sold in packs of 6 and 12. This is brewed in Germany’s Andech Monastery.
Duff beer is not for the weak. At 8% alcohol content, this beer is popular among army folks. These are also popular in Oklahoma.
Foster’s is often compared ot India’s Kingfisher brand of beers. Light yet packing a nice punch.
ABOUT THE SUMMIT
STATE OF THE BREWNION
The Oklahoma Craft Beer Summit is the only local conference that serves professional brewers, home brewers, and the general public alike. A social event with 400+ attendees enjoying craft brews together, the Summit promotes fellowship and encourages education and innovation for the Sooner State brewing industry.
Draft beer and its types:
Draft lager implies something that is being hauled out of a barrel or drawn out of a barrel and does not have a long timeframe of realistic usability, for the most part, 2 days or somewhere in the vicinity and is made in substantial amounts everywhere bottling works.
The words “draught” and “draft” have been utilized as advertising terms to portray canned or packaged brews, suggesting that they taste and seem like lagers from a container or barrel. Business brewers utilize this as a promoting instrument despite the fact that it is wrong to call any lager not drawn from a container or barrel “draft”. Two illustrations are Miller Genuine Draft, a pale ale which is created utilizing a frosty separating framework, and Guinness strong in protected “Draft-stream” jars and containers. Guinness is a case of lagers that utilization a nitrogen gadget to make a smooth brew with an extremely thick head. Guinness has as of late supplanted the gadget framework from their packaged “draft” lager with a covering of cellulose strands within the jug. Explanations show another advancement in packaging innovation that empowers the blend of nitrogen and carbon dioxide to be available in the lager without utilizing a gadget, making it as indicated by Guinness “more drinkable” from the container.
The draft brew is surely not without its potential blemishes, however. There might be issues with draft brew if a bar neglects to keep its tap lines clean. The lines ought to be cleaned routinely to evade bacterial disease that can prompt off flavors and odd fragrances. Few notable draft beers are:
- Ambroise Oatmeal Stout
- Denison’s Weisse
- PP Lou P Lin
- Avery Maharaja
- Founders Breakfast Stout
Craft beer and its types:
The Brewer’s Association in Boulder, Colorado defines Craft beer as a brew made by a brewer that is little, autonomous, and conventional which totals it up rather pleasantly and for the affiliation, it makes a decent establishment so consumers comprehend what they are discussing. In any case, there is some great lager being made today by brewers that don’t precisely fit these capabilities. Along these lines, it ought to be called attention to that since brew is or isn’t considered ‘specialty lager,’ this does not imply that the brew is great (or not).
The microbrewing development started in the United Kingdom in the 1970s albeit customary high quality fermenting existed in Europe for quite a long time and in this manner spread to different nations. As the development developed and a few bottling works extended their creation and dispersion, the all the more including the idea of specialty blending rose. A brewpub is a bar that mixes its own lager available to be purchased on the premises. Few notable craft beers are:
- American Amber Lager
- American brown ale
- Belgian style quadruple
- Coffee beer
- German-style Dunkel
- Pumpkin beer
- Smoke porter
Every connoisseur knows aging is one of the most integral and consequential elements in the whiskey making process. The choice of grain, the quality of the malt, whether it is single malt or a blend of malts, the exact method of distillation and the recipe of the master blender are pivotal elements. But it is aging that imparts the unique characteristics in a whiskey. The same whiskey made by the same brand using the exact same process will have different tastes and flavors depending on the aging process. The simplest aspect of aging is how long the whiskey has been allowed to mature, this process can be shorten by the use of a mini whiskey barrel. The more complicated aspect of aging is the exact choice of barrel. You can even do your own aging at home now by buying a small oak barrel whiskey making kit.
Why is Whiskey Aged?
The classification of scotch whiskey is a post industrialization concept, wherein a whiskey must be matured for at least three years in Scotland to be called scotch. Whiskey anywhere in the world should be aged for a certain period of time and must be made from one or more of the grains accepted as the primary raw material. Bourbon whiskey has no minimum ageing requirement unless it is straight bourbon. There is no capping to how long whiskey should be aged. Although three years is the minimum for scotch and two years for straight bourbon, most fine whiskeys are aged for anywhere from eight to twenty five years.
Whiskey is aged for flavor, color, aroma, taste and distinct composition. These depend on the recipe of the whiskey and the exact factors contributing to the ageing process, including the choice of barrel and the environment in which the whiskey is aged. For instance, new oak barrels will have a certain effect on whiskey during maturation that will be different from used oak barrels, which may have facilitated ageing of another whiskey or wine. Aging whiskey in barrels is deemed by most connoisseurs as an imperative process. Those who love whiskey tend to dive deep into the exact aging process and choose their bottles accordingly.
Ageing Whiskey in Oak Barrels
Whiskey is aged to help it attain a unique character. It is aged in oak barrels because of the way the wood interacts with the whiskey. Oak is a strong wood. It is physically stronger than most other hardwoods. Oak is also a pure wood. It doesn’t have the resin canals commonly found in pine trees and rubber trees. Additionally, oak itself undergoes many changes as it undergoes the barrel making process and then facilitates the aging of the whiskey. In the process, oak imparts many beneficial properties to the whiskey.
Oak is a natural additive for whiskey. It enhances the aroma and the taste of the alcohol. The type of barrel used in the maturation process determines the exact aroma and taste. For instance, some oak barrels lend a coconut flavor to the spirit while some oak barrels lend a woody aroma, some increase the sweetness while some change the color rather dramatically. Oak also gets rid of some undesirable elements such as sulphur compounds, which are byproducts of immaturity. Oak also adds desirable elements such as converting tannins to acetals or by transforming acetic acid to the fruity esters.
The hemicellulose in oak adds wood sugars to the spirit, thereby caramelizing the aroma and lending a toasty flavor. Lignin present in oak, which is the component holding the cellulose together in the wood, yields vanillin when exposed to heat during the steaming, toasting and charring process of barrel making. Vanillin adds the smoky, sweet and spicy aromas to the whiskey. Tannins in oak enable oxidation and impart the delicate fragrance one is accustomed with in fine whiskeys. Lactones from the lipids in oak lend the strong woody aroma and flavor during the aging of whiskey in barrels.
American grain wine ranges from golden to dark red/copper-garnet in shading. A caramel, as well as toffee fragrance and flavor, are frequently part of the malt character alongside high leftover malty sweetness. The intricacy of alcohols is apparent. The fruity-ester character is regularly high. Likewise, with numerous American forms of a style, this grain wine brew is regularly more jump forward and unpleasant than its U.K. partner. Low levels of age-initiated oxidation can fit with different flavors and upgrade the general understanding. Once in a while sold as vintage discharges.
Described by flower, fruity, citrus-like, piney or resinous American-assortment bounce character, the IPA brew style is about jumping flavor, fragrance, and sharpness. This has been the most-entered classification at the Great American Beer Festival for over 10 years and is the best offering specialty lager style in markets and alcohol stores over the U.S.
Belgian style fruit lambic:
Frequently known as cassis, framboise, Kriek, or Peche, a natural product lambic goes up against the shading and kind of the organic product it is blended with. It can be dry or sweet, clear or overcast, contingent upon the fixings. Notes of Brettanomyces yeast are regularly present at shifted levels. Harshness is a vital piece of the flavor profile, however, sweetness may trade off the power. These seasoned lambic brews might be exceptionally dry or somewhat sweet.
Belgian style pale ale:
The Belgian-style pale beer is gold to copper in shading and can have caramel or toasted malt season. The style is portrayed by low however observable bounce sharpness, flavor, and fragrance. These brews were propelled by British pale beers. They are extremely reasonable.
This is a beer or ale that advantages from the expansion of dull chocolate or cocoa. More typical in doormen, stouts, and darker beers, where the grain charge better supplements the dessert shop fixing, it can be added to different styles also. Unmistakable sharpness isn’t adequate in this style. Little bounce character is wanted and the chocolate enhance does not should overpower. The style can shift incredibly in approach and flavor profile contingent upon the brewer.
Straw to medium golden, the contemporary Goose is shady from suspended yeast. A wide assortment of homegrown, flavor, flower or fruity smells other than found in customary Leipzig-Style Goose is available, in agreement with different fragrances. Salt (table salt) character is conventional in low sums, yet may change from missing to introduce. Body is low to medium-low. Low to the medium lactic corrosive character is apparent in all cases as sharp, reviving harshness.
English style brown porter:
The English-style darker porter has no broiled grain or solid consumed/dark malt character. Low to medium malt sweetness, caramel and chocolate is satisfactory. Bounce severity is medium. Milder, sweeter and more caramel-like than a vigorous doorman, with less liquor and body. Doormen are the forerunner style to stouts.
WHAT CAN ATTENDEES EXPECT?
Top-notch educational seminars
Pre-Conference Party at Stonecloud Brewing
Beer tastings from 20 Oklahoma brewers
Glassware and Bottle Trading
Lunch sponsored by Hideaway Pizza
State of the Brewnion t-shirts from Oklahoma Shirt Company
Specialty glassware from Grandstand Glassware & Apparel
Want to learn more about the 2017 Oklahoma Craft Beer Summit?