August 20th Meeting Summary

Meeting Summary 20/8/21 - Online only via Zoom


Present: Brendan Clarke, Andrew Rostas, Craig Grant, Brian, Rob C, Andrew Palmer, Dave Lamotte, Phil Coleman, Jake Rowland, David Pontin, Trent Maier, Craig Brockwell


Brendan (club president):

  • Newcastle is back in lockdown

  • Stewart Upton from Sydney had approached HUB to see if we would be interested in hosting a statewide comp. We had decided to decline. 2nd year that NSW state comp has not been run.

  • A reminder that membership fees are due.

  • Bitter and twisted is still on at the moment - we haven’t heard anything

  • You Be The Judge: May need to do things differently this year.

  • 8L of beer required per beer

  • Forum post for You Be The Judge on website

  • Forum post for the kegs for bitter and twisted

Style Appreciation 22B - Strong Ale


22B - American Strong Ale


Vital Statistics OG 1.062 – 1.090 FG 1.014 – 1.024 IBU 50 – 100 SRM (7 – 19) EBC (13.8-37.4) ABV 6.3% - 10.0%


Description

Aroma: Medium to high hop aroma, most often presenting citrusy or resiny notes although characteristics associated with other American or New World varieties may be found (tropical, stone fruit, melon, etc.). Moderate to bold maltiness supports hop profile, with medium to dark caramel a common presence, bready or toasty possible and background notes of light roast and/or chocolate noticeable in some examples. Generally exhibits clean to moderately fruity ester profile. Moderate alcohol aromatics may be noticeable, but should not be hot, harsh, or solventy.


Appearance: Medium amber to deep copper or light brown. Moderate-low to medium-sized off-white to light tan head; may have low head retention. Good clarity. Alcohol level and viscosity may present “legs” when glass is swirled.


Flavor: Medium to high dextrinous malt with a full range of caramel, toffee, dark fruit flavors. Low to medium toasty, bready, or Maillard-rich malty flavors are optional, and can add complexity. Medium-high to high hop bitterness. The malt gives a medium to high sweet impression on the palate, although the finish may be slightly sweet to somewhat dry. Moderate to high hop flavor. Low to moderate fruity esters. The hop flavors are similar to the aroma (citrusy, resiny, tropical, stone fruit, melon, etc.). Alcohol presence may be noticeable, but sharp or solventy alcohol flavors are undesirable. Roasted malt flavors are allowable but should be a background note; burnt malt flavors are inappropriate. While strongly malty on the palate, the finish should seem bitter to bittersweet. Should not be syrupy and under-attenuated. The aftertaste typically has malt, hops, and alcohol noticeable.


Mouthfeel: Medium to full body. An alcohol warmth may be present, but not be excessively hot. Any astringency present should be attributable to bold hop bitterness and should not be BJCP Beer Style Guidelines – 2015 Edition 43 objectionable on the palate. Medium-low to medium carbonation.


Impression: A strong, full-flavored American ale that challenges and rewards the palate with full malty and hoppy flavors and substantial bitterness. The flavors are bold but complementary and are stronger and richer than average strength pale and amber American ales.


Comments: A fairly broad style that can describe beers labeled in various ways, including modern Double/Imperial Red/Amber Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for more interpretations of other “Imperial” versions of lower gravity American Ale styles. Many “East Coast” type IPAs might fit better in this category if they have considerable crystal malt or otherwise more of a malty-sweet finish.


Ingredients: Well-modified pale malt as a base; some character malts would be appropriate, medium to dark crystal malts are typical. Citrusy or piney American hops are common, although any American or New World varieties can be used in quantity, provided they do not clash with the malt character. Generally uses an attenuative American yeast.


Commercial Examples: Bear Republic Red Rocket Ale, Great Lakes Nosferatu, Terrapin Big Hoppy Monster, Port Brewing Shark Attack Double Red, Stone Arrogant Bastard,


Commercial examples we chose were: Mismatch Brewing Co - Red Rye IPA 7.0%

Kaigu - Betelgeuse 10% White Bay - Rusted On Red IPA 7.9%


All were pretty good examples of the style. To accompany the style appreciation, we had an online trivia created by Craig Grant on Kahoot. The winner received a refund of the commercial value of the beers being tasted. The winner was David Pontin; congrats! We'll be in contact to organise your prize!

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