Ireland's single biggest collective of homebrewers, with representation in all four provinces.
31
Education, Careers & Opportunities / Re: BJCP Tasting Course 2025 -...
Last post by boltymac - November 06, 2024, 10:48:01 PMInterested
32
Education, Careers & Opportunities / BJCP Tasting Course 2025 - Sig...
Last post by Partridge9 - November 06, 2024, 08:10:48 PMBJCP Tasting Course 2025 - Signup Thread.
Folks, we are organising the BJCP Tasting Course as a lot of people have expressed an interest.
This Course consists of about 6 or 7 style classes via Zoom, a seibel sensory session in person, somewhere central in Ireland - TBA
For those interested we will also aim to have a Mock BJCP Tasting exam and a BJCP tasting exam, you will get plenty of reference material via the student google share to assist your knowledge for the classes.
The Classes will run via zoom most likely wed/thur/fri evening depending on what suits people best
The rough format of each class is a small talk introducing the style, scoring some beers and talking through others, we are going to focus on student participation and feedback, so expect to be asked a lot of questions !
We need to have 12-15 people in each class to make it feasible.
Students will order beer via delivery from an off license we have organised. Students pay for the beer for the class they attend, we usually get some sort of deal.
Clearly if 2 / 3 students can get together, they attend via one zoom session and the can split the beer cost - saving a good bit of money.
On booking, there will be a small fee upfront - about 5 euro per class. Its run as 'not for profit' so basically your instructors beer and tasting kits.
At the end of the course, there is an option of a mock exam and a proper BJCP tasting exam, where you can get certified with BJCP to judge beer competitions. You dont have to do the exam to do the course, the exam and mock exam are charged separately and require an online pre-exam
Here are the rough timelines (to give you a ball park)
classes run Q1 on a week night - we will vote on the nights to maximise instructors and attendees
Please feel free to add you name to the interest list below, if all this interests you.
Please note - if you have already attended the course and just want to brush up on your scoring - please feel free to put your name down for a class or two.
Looking forward to it !!
James
PS - Full Membership is required as members money makes the whole thing happen !
Folks, we are organising the BJCP Tasting Course as a lot of people have expressed an interest.
This Course consists of about 6 or 7 style classes via Zoom, a seibel sensory session in person, somewhere central in Ireland - TBA
For those interested we will also aim to have a Mock BJCP Tasting exam and a BJCP tasting exam, you will get plenty of reference material via the student google share to assist your knowledge for the classes.
The Classes will run via zoom most likely wed/thur/fri evening depending on what suits people best
The rough format of each class is a small talk introducing the style, scoring some beers and talking through others, we are going to focus on student participation and feedback, so expect to be asked a lot of questions !
We need to have 12-15 people in each class to make it feasible.
Students will order beer via delivery from an off license we have organised. Students pay for the beer for the class they attend, we usually get some sort of deal.
Clearly if 2 / 3 students can get together, they attend via one zoom session and the can split the beer cost - saving a good bit of money.
On booking, there will be a small fee upfront - about 5 euro per class. Its run as 'not for profit' so basically your instructors beer and tasting kits.
At the end of the course, there is an option of a mock exam and a proper BJCP tasting exam, where you can get certified with BJCP to judge beer competitions. You dont have to do the exam to do the course, the exam and mock exam are charged separately and require an online pre-exam
Here are the rough timelines (to give you a ball park)
classes run Q1 on a week night - we will vote on the nights to maximise instructors and attendees
Please feel free to add you name to the interest list below, if all this interests you.
Please note - if you have already attended the course and just want to brush up on your scoring - please feel free to put your name down for a class or two.
Looking forward to it !!
James
PS - Full Membership is required as members money makes the whole thing happen !
33
Competitions / Re: Midlands Homebrew Club pre...
Last post by benji - November 05, 2024, 09:46:17 AMCongratulations to all on a great day at Dead Centre on Saturday
Category results (no prizes, just for recognition)
Stout/Dark
1st Paul Elston
2nd Fernando
3rd Enda Coates
Lager
1st Dan McGee
2nd Paddy Gunn
3rd Brendan Kenny
IPA/APA/DIPA
1st Des Kirk
2nd Neil Bolton
3rd Ciaran Cunningham
Best in Show
1st Paul Elston
2nd Neil Bolton
3rd Des Kirk
Honorable mention Paddy Havern
Best in show explainer
Each table had 7 beers to judge, but because there was so many in the IPA category 1 or 2 IPAs went to other tables. The categorys were based purely on judges scores. The best in show was decided by the best 2 beers put forward from each table where they were judged as a collective.
A bit long winded alright but actually more democratic, the category section was more just recognitions TBH
Results and comments will be email out during the week
Category results (no prizes, just for recognition)
Stout/Dark
1st Paul Elston
2nd Fernando
3rd Enda Coates
Lager
1st Dan McGee
2nd Paddy Gunn
3rd Brendan Kenny
IPA/APA/DIPA
1st Des Kirk
2nd Neil Bolton
3rd Ciaran Cunningham
Best in Show
1st Paul Elston
2nd Neil Bolton
3rd Des Kirk
Honorable mention Paddy Havern
Best in show explainer
Each table had 7 beers to judge, but because there was so many in the IPA category 1 or 2 IPAs went to other tables. The categorys were based purely on judges scores. The best in show was decided by the best 2 beers put forward from each table where they were judged as a collective.
A bit long winded alright but actually more democratic, the category section was more just recognitions TBH
Results and comments will be email out during the week
34
Grains/Sugars/Adjuncts Board / Kvass
Last post by robint - October 15, 2024, 11:33:10 AMHi Brew-Bros
I came across a recipe for Kvass https://en.wikipedia.org/wiki/Kvass, a middle European brew going back centuries. It interests me as I have been developing methods of producing pure clear (ish) cold pressed ginger juice.
My results have been very encouraging and this natural juice (only addditive is 1/4 tsp of Bisulphite). I was surpised how well it kept in plastic bottles with negligible evidence of ferment nor reduction in flavour.
I have been using it to add to iced minted tea, I add 50ml of cold press fruit juice (store bought so pasteurised) plus a couple of tabs of non sugar natural sweetener Stevia
The result IMHO is very refreshing and more-ish
I have carbonated some with a Soda stream and served chilled - its even better
I then discovered Kvass and how similar its objectives were and wondered if anyone else has been down this road.
My question here if someone can help - most of the recipes say cut of ingredient into small chunks. Crusty Rye bread is pretty porous so no bother, but if you were using eg raw beetroot or other hard veg or fruit then why is this not given a light whizz in a liquidised? Surely it gives an easier access to ferment?
Any comment pls
I came across a recipe for Kvass https://en.wikipedia.org/wiki/Kvass, a middle European brew going back centuries. It interests me as I have been developing methods of producing pure clear (ish) cold pressed ginger juice.
My results have been very encouraging and this natural juice (only addditive is 1/4 tsp of Bisulphite). I was surpised how well it kept in plastic bottles with negligible evidence of ferment nor reduction in flavour.
I have been using it to add to iced minted tea, I add 50ml of cold press fruit juice (store bought so pasteurised) plus a couple of tabs of non sugar natural sweetener Stevia
The result IMHO is very refreshing and more-ish
I have carbonated some with a Soda stream and served chilled - its even better
I then discovered Kvass and how similar its objectives were and wondered if anyone else has been down this road.
My question here if someone can help - most of the recipes say cut of ingredient into small chunks. Crusty Rye bread is pretty porous so no bother, but if you were using eg raw beetroot or other hard veg or fruit then why is this not given a light whizz in a liquidised? Surely it gives an easier access to ferment?
Any comment pls
35
Introductions / Hi Brew Bros
Last post by robint - October 15, 2024, 11:09:33 AMHello from London (but I grew up in a Nirish household and have a passport to prove it, so I have a counter corp culture mindset and resided for a while opp Stag Brewery in Mortlake (I wont mention that WRB name or Id have to was my mouth out with laundry soap. My interest is in traditional brewing methods over the centuries when they didnt have maggoty bean counters pursuing the last pennies profit by meddling with a noble craft and resulting in dish water KWIM 
I also decry the fashion as it was when decades ago Home Brewing became a hobby for folkies and students (they had so much carefree licence in those days). Inevitably it became a money grabbing band wagon for a while along with urban myth info and unsupported chatter.
So I hope Im in a good home to explore some of the forgotten brewing methods.
FWIW I just discovered that Budweisser well known for (fill in your own invectives) makes substantial use of white rice adjunct - they kept that a well guarded secret - I wonder why? 
I also decry the fashion as it was when decades ago Home Brewing became a hobby for folkies and students (they had so much carefree licence in those days). Inevitably it became a money grabbing band wagon for a while along with urban myth info and unsupported chatter.
So I hope Im in a good home to explore some of the forgotten brewing methods.
FWIW I just discovered that Budweisser well known for (fill in your own invectives) makes substantial use of white rice adjunct - they kept that a well guarded secret - I wonder why? 36
Equipment & Chemicals / Re: Canning, Canners, and Cans
Last post by johnrm - October 15, 2024, 10:36:14 AMThat looks pretty good.
Someone local (Midleton) has Gorilla
This is a manual seamer and seems to be unavailable currently
Consumables seem to be a bit of an issue with cans.
Cost, shipping and storage (buy more to achieve a price point), and there are variations in the die/seamer so you need to be sure you're getting the right ones.
Someone local (Midleton) has Gorilla
This is a manual seamer and seems to be unavailable currently
Consumables seem to be a bit of an issue with cans.
Cost, shipping and storage (buy more to achieve a price point), and there are variations in the die/seamer so you need to be sure you're getting the right ones.
37
Events / Beer Launch in Brickyard Gastr...
Last post by Matt DBrewer - October 13, 2024, 07:27:11 PMJoin us in Brickyard Gastropub on Nov 9th @ 5pm to celebrate the launch of the 2024 Nationals Best of Show winning beer by Richard & David Boland and brewed at Third Barrel Brewing . Free pint for NHC members!
38
Competitions / Re: Midlands Homebrew Club pre...
Last post by benji - October 13, 2024, 12:43:44 PMAn email was sent out with instructions for the competitions, all but 2 have got back to me.
We have enough beers to classify into 3 sections, 1-IPA/DIPA 2-Lagers 3-Stouts/Dark. We will give a top 3 for each section put sorry no actual prizes 😊 , then the final round will determine the top 3 with the prize allocation. Great mix of beers should be a good day for the judges 😊
Also looking for judges on the day itself, please PM if interested
We have enough beers to classify into 3 sections, 1-IPA/DIPA 2-Lagers 3-Stouts/Dark. We will give a top 3 for each section put sorry no actual prizes 😊 , then the final round will determine the top 3 with the prize allocation. Great mix of beers should be a good day for the judges 😊
Also looking for judges on the day itself, please PM if interested
39
Wee County Brewers / Re: Friday October 11th
Last post by Paddyh - October 10, 2024, 09:27:41 PM1. Helmet - Belgian Pale Ale & Voss Farmhouse Ale.
2. FF - Helles & Dark Czech Lager
3. PaulG - American Pale Ale
4. PaddyG - Germal Pils, Belgian Blonde
5. SureLook - Weiss, Helles
6. PaddyH - Sing Li spiced saison, Rum Barrel aged Baltic Porter, High Voltage Hazy
7. Itsclinto - Brett cider
8. danger_zone - session IPA
9. balon - doppelbock, barrel aged saison
2. FF - Helles & Dark Czech Lager
3. PaulG - American Pale Ale
4. PaddyG - Germal Pils, Belgian Blonde
5. SureLook - Weiss, Helles
6. PaddyH - Sing Li spiced saison, Rum Barrel aged Baltic Porter, High Voltage Hazy
7. Itsclinto - Brett cider
8. danger_zone - session IPA
9. balon - doppelbock, barrel aged saison
40
Wee County Brewers / Re: Friday October 11th
Last post by balon - October 10, 2024, 06:54:25 PM1. Helmet - Belgian Pale Ale & Voss Farmhouse Ale.
2. FF - Helles & Dark Czech Lager
3. PaulG - American Pale Ale
4. PaddyG - Germal Pils, Belgian Blonde
5. SureLook - Weiss, Helles
6. PaddyH - Sing Li spiced saison
7. Itsclinto - Brett cider
8. danger_zone - session IPA
9. balon - doppelbock, barrel aged saison
2. FF - Helles & Dark Czech Lager
3. PaulG - American Pale Ale
4. PaddyG - Germal Pils, Belgian Blonde
5. SureLook - Weiss, Helles
6. PaddyH - Sing Li spiced saison
7. Itsclinto - Brett cider
8. danger_zone - session IPA
9. balon - doppelbock, barrel aged saison