New Seattle warehouse

P.O. Box 12636 Pleasanton, CA 94588 cbqmag@aol.com A resource for craft brewers, homebrew shops and winemakers Sponsored by Cargill Malt, Hopunion CBS and White Labs Volume 3, Issue 2/Fall all 2004 New Seattle warehouse 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 brewing technical expertise. The following 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 products 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 ob- Brewing world comes to White Labs back yard White Labs Inc. played a special role in two major events during the first half of 2004 the Craft Brewers Conference (April 14-17) and the World Beer Congress (July 24-28). Both events were held in San Diego, where White Labs is headquartered. At both conferences, the company hosted special events, exhibitions and open houses. Those attending the open houses were escorted through a recently refurbished laboratory and enjoyed a sneak peak at a new computer system that should make things more efficient for brewers and White Labs employees. The software, which tracks yeast production at White Labs, was developed specifically for the company and is called Yeastman. The program will be the subject of a future article in The Quarterly. In the photo at top right, guests and White Labs workers enjoy a feast on the company s balcony during the open house (all photos were shot during the WBC). Below left, Katherine Smart, senior lecturer at Oxford Brookes University in Oxford, U.K, and Chris White of White Labs listen to a talk during the open house. Below right, guests arrive at the White Labs open house. For more about the conferences, as well as other news about the world of yeast, turn to pages 4-5. See Warehouse, page 3 Craft Brewers Conference and World Beer Cup recap By Ralph Woodall Hopunion CBS LLC This year s Craft Brewers Conference and World Beer Cup were held in the Towne & Country Resort in San Diego in April. Hopunion was well-represented again this year by Ralph Olson, GM/Owner; Ralph Woodall, Cindy Pitts and Nadia Urvina from the Yakima office; Charlie Davidson, hop grower/owner of Woodburn, OR; David Edgar, Hopunion representative of Boulder, CO.; 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 reacquainting ourselves with many old friends. Our Brew Expo booth was open both Friday and Saturday. We co-sponsored 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- See CBC, page 7

The Malt Pages Sponsored by Cargill Malt 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. Production 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. Ask the maltster: Questions on flaked and malted wheat Q: 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: To our knowledge, all flaked malts and adjuncts are pregelatinized, or precooked, unless stated otherwise. The possible exception would be steel-cut oats. Malted wheat is wheat that has undergone the malting process and is sold in its natural whole kernel form. The primary difference here is that germination has resulted in the breakdown of proteins and many other materials in the kernel. 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 provide you with additional fermentables. Q: What is the meaning of the numbers after malt names such as caramel 10, caramel 20 etc. 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 spectrum is shone through. The instrument 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: What is the difference between red and white wheat malt in terms of flavor impact, and performance in the brewhouse? A: There is very little difference between 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 insignificant. 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 customers. 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. Homebrew competition News and notes from Cargill New representative Cargill Malt welcomes Jim Hoeft, left, as an account executive for its Specialty Malt business. In this capacity, he is responsible for serving new and existing regional brewers, brew-pub and micro-brewery customers in Cargill s Southeastern Territory. 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, recently spent time in England visiting the various maltings including the Bury St. Edmunds and Knapton plants of Greencore s Pauls Malt. Jim took the opportunity to not only learn more about the English malting industry, but also researched the serving of cask-conditioned ales in the country known for them. Cargill Malt was happy to sponsor the 6 th 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.

The Malt Pages Sponsored by Cargill Malt Meet your West Coast customer service rep Company profile Name: Kelly Bindl Organization: Cargill Malt Title itle: Customer Service Coordinator (West Coast) What s in your fridge? Killian s Red, New Glarus Spotted Cow Describe your role with Cargill Malt: My main responsibility is to take orders from our customers and address any questions or concerns, primarily on the West Coast. Malt specials: Pauls Malt, U.K. s largest maltster 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 company and the UK s largest maltster, producing in excess of 500,000 tonnes of pale and colored malt per year with malting 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. Pale Ale (2.5-3.5 L) Made from two-row winter barley, What do you like about your job? I like talking with all the different people that call in. I am lucky to work with such friendly people. I enjoy hearing about all the different beers our customers are making. (It s too bad I can t try them all.) What s your educa- Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer. Mild Ale (Dextrin Malt) (3.5-4.5 L) Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning regime this malt goes through, the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales. Caramalt (10-15 L) Pauls Caramalt is produced much the same way as Pauls Crystal except that the final roast stage is extended at lower temperatures. The result is a malt that is lower in color, higher in extract, and higher in moisture. Best used in beers where sweetness is less important, but color enhancement and dry flavor is required. Amber (15-25 L) Unlike Crystal or Caramalt, the starting 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 Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra tional background? I graduated from college in 1998 from the University of Wisconsin-Platteville with a Bachelor of Science in Animal Science. 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? 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. 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 (415-490 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 completely destroyed, and dark, roasted colors are formed. Chocolate malt is used in dark ales and stouts to improve both color and flavor. Black Malt (510-585 L) See Specials, page 8 CBQ events for the Great American Beer Festival The Craft Beer Quarterly is once again happy to host The GABF also hosts one of the world s largest and No country has a greater variety of beer styles than the following events at the Great American Beer Festival. most prestigious tasting competitions. Ninety professional the United States, says Paul Gatza, director of the Association of Brewers. The record-setting beer list at this If you don t catch us on the festival floor, come by one judges from the United States and abroad evaluate over of the many CBQ-hosted events. 2,000 beers entered by more than 380 domestic breweries. Gold, silver and bronze medals in 65 beer-style cat- beer lovers. year s GABF makes it the ultimate event for the world s Wednesday night Brewers Gathering - Wynkoop, 7 p.m. to 9 p.m. egories will be awarded October 2 at the 1:30 p.m. awards GABF visitors enjoy one-ounce beer samples from Thursday night Rocktoberfest at Rock Bottom on ceremony held during the Special Connoisseur Tasting the fest s breweries. These breweries are arranged on the 16th Street, 10 p.m. - 1 p.m. Session. festival floor by regions of the country, giving beer lovers Friday afternoon for bowling at Ellitch Lanes, 2 p.m. Overall, the 2004 edition of the annual GABF will a walking tour of the nation s beer landscape. Many of In other news regarding GABF, Denver s Mayor John feature 1600 of the nation s best beers, from 320 American breweries. It will be the largest array of beers ever at 23,000 beer enthusiasts from Colorado, the US and the booths are staffed by the brewers themselves. Over Hickenlooper will give a welcoming toast to open the awards ceremony on Saturday, Oct. 2 at 1:30 p.m. on the GABF, and the biggest selection of beers ever gathered together on the globe. around the world attended last year s GABF. the Amber Bock stage. See GABF, page 7 Warehouse From Page 1 tain one by calling 1-800-669-Malt (6258), or e- mailing to Kelly_Bindl@cargill.com. 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 central location allows for easy will-call pickup and for expeditious next-day delivery to most points in Washington 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 competitive freight rates. In addition to the bagged warehouse Cargill operates a bulk pale malt transloading facility in Vancouver, WA, that can conveniently and affordably service all brewers in Washington state.

The Yeastbank Sponsored by White Labs Inc. Additional photos from White Labs open houses and other events 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 sponsoring 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 Colorado wine industry in beautiful Palisade, Colo. The judging will be Sunday, Sept. 19, 2004 beginning 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 information, 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 Festival, 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.

The Yeastbank Sponsored by White Labs Inc. 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 Test 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 Wild Yeast Test 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 SDA Test 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 Test 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: New developments for retailers and homebrewers Malolactic fermentation instructions In the last issue of Craft Beer Quarterly we told you that White Labs now offers liquid malolactic culture for the home winemaker. In this issue we will provide you with instructions and tips for malolactic fermentations. Malolactic fermentation is the conversion 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 affect the viability of malolactic bacteria. 1) General instructions: Wait for fermentation to reach a gravity of approximately 5 Brix, basically towards 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 See Bacteria, page 8 fermentation, the yeast and WLP675 could compete for resources, thereby causing 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 propagation, 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, supplemented with fructose, malic acid, and nutrients such as that contained in MRS broth. Diluted apple or grape juice supplemented with malic acid is a good substitute 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). White Labs price increases 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 alcohol percentages (up to 15% alcohol by volume). 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 professional 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.

The Hop Pages Sponsored by Hopunion Warehouse expansion and updated pellet plant By 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 additional 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 received our new nitrogen tank which means the dye will be cooler and we will have advanced capabilities for nitrogen 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 process. 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 system 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. Sierra Nevada s hop field New independent lab is starting RNV Enterprises, owned by Ralph and Vickie Olson, is in the process 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 breweries, Hopunion s and any other interested 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 to incorporate different types of analysis. Lisa Olson, Ralph Olson s daughter, 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 newsletter. Museum chronicles the rise of American hops By 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 ultimately the Pacific Northwest. 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 economical 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 Association 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 supply 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. 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 striking exhibitions and intriguing displays. By popular demand the museum s gift shop has many unique items which feature 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). Hopunion has a large supply of imported hops It s that time again for some great specials 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 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 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 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 variety 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 Hop Pages Sponsored by Hopunion Crop report for early 2004 above average It is still a difficult time of year to make a great prediction. Ralph Olson By Ralph Olson Hopunion 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 concern that hops effected by last years drought may not come back to full production, 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 insects 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. Customer news: Hop-marinated tofu and much more Dale Katechis, founder of Oskar Blues Brewery 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 highlight of the night was hopmarinated 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 representative 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. CBC From Page 1 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 Brewing Co., the opening remarks by AOB Chairman 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 Innovation 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 congratulations to all the award winners at this year s CBC & World Beer Cup. See you in Philadelphia, PA in 2005. GABF From Page 3 Hopunion The 2004 GABF will also feature the expanded, 144,000 square feet layout of last year s event. Beer enthusiasts can navigate aisles upon aisles of the world s best beers, and relax in the 44,000-square-foot Beer Garden and Food Marketplace. The food and beer pairing seminars introduced at last year s GABF (one of the most well-received additions to the GABF in years) will return to the Beer Garden. An A-list of American brewers will join chefs from Johnson & Wales University s Culinary School for nightly For more information about the GABF, contact: The Association of Brewers, (888) 822-6273. Or email info@aob.org. www.beertown.org/events/gabf/ index.htm demonstrations on how to cook with beer, and pair different styles of beer with various dishes. Hopunion Hopunion Hopunion

Cold Creek Publishing Co. PO Box 12636 Pleasanton, CA 94588 Attention brewer CRAFT BEER QUARTERLY is brought to you by the following sponsors: Yeast news, pages 4-5 Hop news, pages 6-7 Malt news, pages 2-3 Page 8 Craft Beer Quarterly The Back Page Specials From Page 3 Pauls Black malt starts with the same low-modified Pilsen malt. The main process difference between Black and Chocolate Malt is in roasting time and temperature. Black Malt is used in stouts to improve flavor and color. Roasted Barley (600-680 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 flavor and substantial color. Bacteria From Page 5 TK3250 White Labs Wild Yeast Test Kit $39.00 TK3000 White Labs SDA Test Kit $45.00 TK3100 White Labs HLP Test Kit $39.00 Other items recommended by our lab: MB1200 Microscope $433.50 Objectives 4X, 10X, 40X, and 100X. (100X needs immersion oil, see item New product Servomyces for homebrewers Servomyces packages specifically designed for homebrewers will be available in the fall of 2004. They will come in convenient capsules, with six readyto-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. MA1450). Meets the craft brewers needs. Monocular head (rotatable 360 o ), mechanical stage with dual controls, separate coarse and fine focus, built-in 20 watt incandescent light, and stain resistant, enamel finish. MA1400 Microscope Kit $173.75 Contains all parts necessary to do routine microscope analysis: Hemacytometer, Methylene blue stain, box each of microscope slides and cover slips, immersion oil, lens paper, counter. Save almost 10% by ordering complete kit. LM5020 Brewing Microbiology (book) $143.00. Autor: Priest, F. G. Hardcover, 306 pages. Published in 1995. Craft Beer Quarterly CBQ is sent each quarter to thousands of professional brewers and homebrew shops. This publication 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, cbqmag@aol.com Advertising: JoAnne Carilli-Stevenson, joanne@whitelabs.com 1-888-5-Yeast-5 Production: Cold Creek Publishing Co. coldcreekpub@aol.com For all other inquires, contact: CBQ, P.O. Box 12636 Pleasanton, CA, 94588 Fax: (253) 981-7534 coldcreekpub@aol.com