basin brewers brewsletter, april 2013

7/29/2019 Basin Brewers Brewsletter, April 2013

1/15

Events and Competitions

CAF Hops an

Props

Competition

Big Brew F

Dallas, TX

2013 Louisi

Homebrew

Competitio

April Meeting

2nd week of

the month (?)

Basin Brewe

Pale Ale

Competition

**We need to have the beer for the Pale Off turned in

no later than Tuesday April 30th to Chris Shaffer's or

Gary Turners house. Judging will take place before

the Beg Brew that will take place May 4th


2/15

El Jeffe de la Cerveza del Permian Basin

2013 Officers:Primary Fermentor:Gary TurnerSecondary Fermentor:Chris ShaferTreasurer:Clint HughesEvents Coordinator:

Aaron PachelhoferSecretary/newsletter editor:Shazia Irum

The boom is on and as is usual with these things, the great Oil Patch migration is on. We

said goodbye to Stan this past year and hello to all the new brewers that attended the last

meeting at Jon and Maggies the other weekend. This will be exciting and a busy time this

yearhopefully we will all have time to brew to our hearts delight as well.

The beer competition season is in full swing and Im pleased to announce that Lee Friskehas already placed first at the Upper Mississippi Mashout in Minnesota with his American

IPA; First with an American Lager as well as third in best of show at the 24 th Annual Reggale

and Dredhop; and second place with his porter at the MMXIII Midwinter Homebrew

Competition! Dude! Way to go Brother Lee and were just in the first quarter of this year!

We will be letting everyone know about upcoming brewing competitions and entry

information as soon as it becomes available to us. Dont forget our Pale Offneed to get that

beer in the fermenters most riki tik! Check out our web page, Facebook and the yahoo

forums for the most current information available for all competitions.

Well be changing our meeting format up this year so that we mainly can focus on

fellowship, brew and grub. We will still be having the Brewers Round Table (dates to be

determined) that will mainly be for the brewer or brewer wanna be! This will mainly befocusing on the technical aspect, taste perception and trouble shooting for the serious

brewer. I also plan of having staff meetings with the club officers so that all we have to do

for you is hand out information at the club instead of discussing the administrative side of

things during the meetings. The Readers Digest version if you know what I mean. (wink wink)

Well fellow brewers, this year will be challenging as we all ramp up for this upcoming boom. I

would suggest that at the end of each stressful day, we kick back, relax and have a

homebrew! Lets have a fun year and brew our butts off.


3/15

contentBasin Brewers April 2013

www.basinbrewers.org 3 I

All About StyleBeer Spotlight

Guidelines and tips for APAs (10A)

PairingHow to pair foods with APAs andeasy recipes to try

4

3 5

NewsHomebrewlarious

A look at some funny brewingjokes and memes on the internet

Around Texas

Brew law news straight from theBasin Brewers webite

Beer ShopBeer supply store list

So we know where to getsupplies and if we are bul

buying something or needlast minutes supplies

Beer Bible

Where to go for moreinformation on brewing,styles, tips and more.

Local beer store list

Places to go in Midland-Odessa for quality beers afizzy yellow stuff

Basin BrewersEvents and Calendar page

Whats going on in the near future

El Jeffe de la Cerveza

Garys letter to the brewers

New Members

John Wilks and his aversion to fizzyyellow stuff creates a Permian BasinbrewmasterBrew of the MonthDead Ringer IPA Experimenting

with small batches

Out and AboutBrewery SpotlightLocal breweries and their beers thatare worth trying Rahr and Sons,Ft. Worth

Brewcations

Breweries around the nation withspotlights on their best beers:Southeastern United States

Congrats to thosethat placed atBluebonnet!

For more information on th

competition check obluebonnetbrewoff.com

Thanks to Lisa andLee for allowing theMarch meeting attheir house.


4/15

{new member alert} John Wilkss Story

4IApril 2013

By Shazia Rehman

Fizzy Yellow Stuff...bout 18 years ago, twenty-yearld John Wilks went to a housearty in Odessa, and it changed hisew on beer for the rest of his life.e had a Greg Koch

oment, although it washtly less intense. Koch started

brewery, but Wilks made aw that whenever he had aance to try a new beer, he

ould take it.Greg Koch, founder of Stoneewey in San Diego, triedchor Steam for the first time,d was instantly angered at

e brewing industry for passingflagship beers,

terchangeable, fizzy yellow,ustrial stuff, as being truly

od beer.Without that anger, I don'tnk Stone would exist, Wilksd. I was made enough toek better beer, but it didn'tcome my life's work like it did

m.e beer that changed it all forks was Guinness. Eight yearser that fateful sip, Wilkscided to brew his own beer

the first time.My first brew was about tenars ago, remembers Wilks. It

as a Mr. Beer kit with noded grains or hops. It wasod enough to keep brewing,t far from great.

And keep brewing, he did, butworked with what he had

d progressively added to iter time.till have my first Mr. Beer keg

I still have my first Mr. Beerkegand four more to boot, saidWilks. Mr. Beer gets a bad

wrap, but with a little effort, youcan make really good beer withtheir ingredients. Besides, thelittle brown keg (lbk in Mr. Beercircles) is just a small fermenter.I've brewed extract, partialmash, and all grain using it overthe years. I've also gone backand forth between five-gallonand 2.25 gallon batchesdepending on how manydrinking buddies I've had

around in the towns I lived in. (Iwas a Methodist preacher for 8years- that's a nomadic life.) I'mback down to small batches forthe time being.

Wilks favorite style is EnglishAles, and his goal is to brew aspot-on clone of Fuller's 1845one day.

Fuller's 1845 is darn near theperfect beer in my mind, said

Wilks. You get a nice dose ofhops, especially with fresherbottles. You get some lovelyfruity esters and complex maltflavors. It ages well bothbecause of its size and the factthat it is bottle conditioned. Ittastes great served cold in thesummer or at 50 degrees in thewinter. And it reallycomplements a nice, thicksteak. What more can you ask

for in a beer?In a perfect world, Wilks would lik

to open a beer-related business.I think most home brewers secret

want to run a brewery, but at 38, npile of money to start with, and fokids to feed, I don't see it happeninany time soon, Wilks said. I cou

see starting a nano brewery with 10 barrel system and selling kegs tlocal bars. I think I'd need about 50to start in on that. Maybe by the timI'm 50 I can get there .

Until then, he envisions a beefriendly Midland/Odessa.

I think a small brewery with homebrew supply shop attachewould work here in Midland/Odessif someone had the capital to get

going, he said. I'm not sure yocould make it doing one or thother, but the combination shoube able to find enough traction her[There are] lots of thirsty folks [hereand more moving in every singday.

Wilks moved back to west Texarecently after a ten year stint Dallas. He hopes to gain friendbrewing tips and beer samples frothe club.


5/15

{new brew alert}Andrew Limbs Story


Dead Ringer IPABy Shazia Rehman

Andrew Limb brewed an IPA called tDeadRinger on March 2nd, which shou

be ready in time for (or just after) the ne

meeting on the 23rd of MarcIve wanted to experiment with sm

batches for a while, Limb sa

[Sometimes] on a weekend I want to bre

but I do not want to have to wash, sanitand haul out my normal brew

equipment. I saw that Northern Brewer h

small batch equipment on sale and bou

[the set] along with their IPA Dead Ringe

gallon k

Scaling down the amount of beer be

brewed created some minor challenges

the brew experience.

I used a stock pot on my stove and us

only 1.25 gallons of water I was able bring my wort to a boil faster than 5-

gallons for my normal batches, Limb said

Above and to the

right, the Dead

Ringer IPA.

Below, Andrews

first mead.If you want to create your own 1 gallon batch you have to eith

calculate off of a 5 gallon recipe or start from scratch. Basic Brew

Podcast also had an episode about making these recipes, you would ha

to search their archives for it unfortunately, or perform a web searc

He had some minor trouble with the hops as well, which he said cou

have been alleviated with a hop bag.

I would recommend using a hop bag on all small batch brews, especia

IPAs, Limb said. I used one on all but the flame out addition. The ounces did produce a significant amount of trub that placed in a dent of t

preferment volume, even while filtering through cheese cloth.

He also suggests watching the amount coagulants made in a small batc

I would not use whirfloc tablets , Limb said. The coagulants have tak

up a nearly a quarter of the jug I am using for a primar

In addition to experimenting with smaller batches, Andrew plans to

other new beers.

Up next is a Pale Ale for the club completion, Limb said. [Then], a B

Hefe which I want to try to experiment with Kaffir lime leaves, and [mead


6/15

{style of the month} Competition season: Pale Ale

6 IApril 2013

AmericanAll information comes from the BJCP Style Guideline

andbook found online at www.BJCP.orgAroma: Usually moderate to strong hop aroma from dry hopping o

late kettle additions of American hop varieties. A citrusy hop charac

is very common, but not required. Low to moderate maltinesssupports the hop presentation, and may optionally show small

amounts of specialty malt character (bready, toasty, biscuity). Fruity

esters vary from moderate to none. No diacetyl. Dry hopping (if use

may add grassy notes, although this character should not be excess

Appearance: Pale golden to deep amber. Moderately large white to

off-white head with good retention. Generally quite clear, although

dry-hopped versions may be slightly hazy.

Flavor: Usually a moderate to high hop flavor, often showing a citruAmerican hop character (although other hop varieties may be used

Low to moderately high clean malt character supports the hop

presentation, and may optionally show small amounts of specialty

malt character (bready, toasty, biscuity). The balance is typically

towards the late hops and bitterness, but the malt presence can be

substantial. Caramel flavors are usually restrained or absent. Fruity

esters can be moderate to none. Moderate to high hop bitterness w

a medium to dry finish. Hop flavor and bitterness often lingers into

finish. No diacetyl. Dry hopping (if used) may add grassy notes,

although this character should not be excessive.

Mouthfeel: Medium-light to medium body. Carbonation moderate

high. Overall smooth finish without astringency often associated w

high hopping rates.

Comments: There is some overlap in color between American pale

and American amber ale. The American pale ale will generally be

cleaner, have a less caramelly malt profile, less body, and often mor

finishing hops.

Pale Ale 10A

story: An American adaptation ofglish pale ale, reflecting indigenous

gredients (hops, malt, yeast, andter). Often lighter in color, cleanerfermentation by-products, andving less caramel flavors thanglish counterparts.

gredients: Pale ale malt, typically

merican two-row. American hops,en but not always ones with arusy character. American ale yeast.ater can vary in sulfate content, butrbonate content should be relativelyw. Specialty grains may addaracter and complexity, butnerally make up a relatively smallrtion of the grist. Grains that addalt flavor and richness, light

eetness, and toasty or bready notese often used (along with late hops)differentiate brands.

tal Statistics:G: 1.045 1.060Us: 30 45

G: 1.010 1.015RM: 5 14BV: 4.5 6.2%


7/15

{style of the month}Competition season: Pale Ale


Pale Ale:Food Pairings: According to Bee

Advocate, American Pale Ales shoube paired with Pan Asian Cuisine,salad, meat and poultry. Cheeses thpair well are earthy cheeses likeCamembert and Fontina; nuttycheeses like Asiago, Colby, orParmesean; or tangy cheeses like

Brick, Edam or Feta.

Draft Magazine adds that any grillmeat would work well with this styfor two reasons the bitterness wicomplement the charcoalsastringency, and while the mouthf

will wash fat from the palate.

Glassware: They also suggest

serving it in a pint glass, or mug.Preferred glasses would be a BeckeNonic, Tumbler, Seidel or Stein.

Temperatures: Cellaring anAmerican Pale Ale should be keptaround 35-40 degrees Fahrenheit,this is not recommended unless th

ABV is above the average range. Itbest served between 40-45 degreesFahrenheit

Serving Suggestions

Beer & Food Basic

Kalbi Charcoaled

Beef Ribs

gredients

pounds Korean style beef short ribs

cup brown sugar, packed

cup soy sauce

/2 cup water

/4 cup mirin (rice wine)

small onion, peeled and finely grated

small grated and peeled Asian pear

tablespoons minced garlic

tablespoons dark sesame oil

/4 teaspoon black pepper

green onions, thinly sliced (optional)

rinkle brown sugar over beef and mix well to evenly coat. Let sit at

om temperature for 10 minutes while preparing marinade. In awl, whisk together remaining ingredients. Transfer beef into a large

alable freezer bag. Add marinade, press out excess air from bags,

d seal. Turn bag over several times to ensure beef is evenly coated.

frigerate for at least 4 hours but preferably overnight.

at gas or charcoal grill to medium-hot. Drain excess marinade off

ef. Grill short ribs, turning once, to desired doneness, about 3 to 4

nutes per side. Garnish with thinly sliced green onions. Serve whole

ces as a main course or cut into smaller pieces, for a starter or party

ble. (Recipe found online at Food Network.)


8/15

{local brewery} Rahr and Sons

8 IApril 2013

Rahr & Sons(Ft. Worth, Texas

By John Wilks

ounded in 2004 byritz Rahr, the Rahrnd Sons Brewery

a deep familyrewing tradition

aching back to the 19th century,

en Fritz's great-great-grandfather

unded The Eagle Brewery ofanitowoc, Wisconsin, which later

came the Rahr Malting Company

ich still provides quality malts for

mmercial and home brewers.

or eight years, Fritz and family have

en churning out lagers, like Rahr's

onde Helles and Ugly Pug Black, and

s, like Storm Cloud IPA and Iron

stle Scottish Ale.

Most of the crowd never takes an

actual tour but, given the open lay-

out, you can see almost everything

in the brewery.

The doors open at 5:00 pm, butthe line starts forming by about

4:40. Given the size of the crowd,

the lack of parking, and the

sketchy neighborhood, it really

pays to be early.

The cost is $10 per person, and

you get a pint glass and four trips

to the taps (three full pints of any

standard beer and a half pint of an

experimental batch). By about5:30, a local eatery will show up

and sell food for any who are

hungry.

At 6:00, they tapped the

experimental batch a barrel aged

version of their Bucking Bock

golden spring Maibock.

I dont think barrel-aging

improved the beer. Instead of

vanilla and smoke, these

American Oak barrels impa

raw, woody, almost cedary n

that detracted from my enjoym

of one of my favorite offerings.

The blonde was excellent as

the Ulgy Pug, but the star of

show was the Cowtown Comm

a new brew not even listed

their website. It is a steam bee

beer brewed with

lager yeast at ale temperatures

As much as we both enjoyed

beers, my wife's favorite part people watching. The place

packed with hundreds of

drinkers from every walk of

Cowboys, factory work

socialites, cubical dwellers, s

and ties, tattoos and pink

every shade of skin and tax bra

you can imagine were crow

together for the love of Rahr

Sons Beer.


9/15

{local brewery}Rahr and Sons


Oak Aging Barrel

Bags O Grainswaiting to be

mashed at

Rahrand Sons

in Fort Worth,Texas

mpty Kegs

waiting toe filled

with Rahrnd Sonsndistributedut acrossexas

Mashing and

BoilingEquipment

Rahr Fermentation tanks


10/15

{brewcation USA} Noteworthy breweries

10 IApril 2013

North Carolina: CBC Holly Springs

By Shazia Rehman

N. Carolina:Fullsteam - Durham

Springdale

BroussardNOLA

Kiln

Memphis

Durham

Charleston

Winston SalemHolly SpringsAsheville

Franklin

Birmingham

Athens

Other Notable Southeastern BreweriesWe didnt visit these breweries, but

eerAdvocate suggests to do so:addlebock Springdale, ARhost River Memphis, TNurtle Anarchy Franklin, TN

Foothills Winston Salem, NCGood People BC Birmingham, ALLazy Magnolia Kiln, MSNOLA Brewing New Orleans, LAParish Brewing Co. Broussard, LA

oel and I visited our familiesthe Carolinas and Georgias year. While there, we

sited lots of local breweries.om left to right: Noel and myother listening to a tour

uide, viewing the Highlandquipment, and my momying beer for the first time.

Southern Hospitality

Fullsteam is asouthern brewery,what I mean by that is that they

strictly southern ingredients . Theare a hipsters delight food tru

R&D beer served at the bar, bogames and life-size Homer Simp

cutouts to keep you entertained

was an overall good experiencThe beers were decent to good

not like some of the beers we hon our trip. When looking back,

tried most of the year-round beand some seasonals, but none

stand out as amazing. They don

suck, either, so I would give them

another try before casting them

Carolina Brewing Company, or CBC, was the party girl of ourip. They have free tours every Saturday and they

ncourage their patrons to drink pint after pint of beeroodness. It is a good thing they had great beer! You could

ell by their tour that the brewers love their job and know theirraft well. We tried the Wiggo, which is a delicious copper-

olored IPA. It was different than many other IPAs in a good

way. We compared it to their Carolina IPA and both wereop forward, carbed nicely and full flavored. The Carolina

Winter Porter was nice and chocolateyit was a beer I

ould see popular with the ladies as well as the gents. Theyefinitely had beer worth trying (and trying to clone).


11/15

{brewcation USA}Noteworthy breweries


South Carolina:Westbrook - Charleston

t. Pleasants Westbrook, is known for

eir White Thai, which was released in

ecember 2010, and their IPA, released

February 2011. I read about the White

ai in a Draft magazine a long time ago,

nd knew I had to try it one day. Bringing

sian flavors to a Belgian witbier, thiseer replaces coriander and orange

eel with fresh lemongrass, ginger root,

nd Sorachi Ace hops. It is citrusy and

ngery and is a nice break from the

adition. We had the luck of going

uring theirstout season so we tried a

hocolate and Sea Salt Stout, an

mperial with Black Cardamom, a Mexican Cake Stout and an Apple Brandy Imperial. They were all very warming and flavorful.

ea Salt and Cardamom stouts were voted the best by our group. The Cardamom one was so good, we considered bringing ba

me for my traditional, non-beer drinking Pakistani parents. Noel liked the Mexican Cake, but I thought it was too heavily spiced

Tres Leches dessert. We also tried single hop Citra and single hop Nelson Sauvin, which tasted better blended together, an

anilla Bean Dubbel. The most interesting is what is yet to come they are experimenting with barrel-aging so we got a tour of tart of their brewery. Their bar is separated from the brewery by a wall of glass, and they are just as open to questions as they are

eople to watch them brew. They also have American Apparel shirts and sweatshirts, which are really soft, so they have someth

ven for those who are not interested in beer. This brewery really has something for everybody!

Copper Creek has 60 rotating beers brewed in-house. T

equipment and bar is made entirely of copper, whic

how they got their name. In addition to great beer, thave a menu full of delicious items like ribs and la

burgers. The best beer spot in Athens was Terrapin, thou

In 2008, Terrapin was small but ever present. Since th

they have outgrown their original brewery and ha

started distribution outside the state. Their tour was a bla

you can taste up to 8 beers while listening to local ban

and there is an outdoor tent, bar and heaters as well a

bar inside the brewery. They even have a hop garden!

ran into my old drinking buddies at the brewery and voon our favorites. Our top picks were the Volume 18: Liq

Bliss (which we are currently cloning) which is a choco

and peanut butter porter and is flavored with locally gro

boiled green peanuts, and Wake n Bake, which i

Coffee Oatmeal Stout flavored with Athens own Jit

Joes Coffee (the best coffee in town). I would try to clo

that one, too, but its getting warm soonmaybe next f

Georgia:Terrapin and Copper Creek - Athens

North Carolina:Altamont, Highland and French Broad Asheville Beer City

Asheville has more breweries per capita than any U.S. city (1brewery: 8,000 people).

We knew it would be a long day, so we rented a room within walking distance ofhe Brews Cruise site. This was a smart decision. The highlight of the day was

watching my mom try craft beer and love it - these three breweries brought her to

he foamy side. Highland and French Broad are bigger and older than Altamont,but they all put out great local beers. Altamont was first - they were a friendly bunch

who let me show my mom what grains are (who wouldnt want to give two hot,

young Paki chicks a tour of the grain room?) and answered all of our questions.

They started as a bar and expanded to include a brewing operation. Highland was

next, and it was like they wanted us to get drunk! We sampled beer after beer after

beer, and they were all deliciousvoted the overall brewery that day by our group.

They had a huge workspace to house their 50-barrel system and bottling line, a

warehouse sized bar area and an outdoor bar. Lastly, we visited French Broad. It

was also delicious and fun we sampled a variety of beers including a tastybarleywine, met some of the brewers and listened to local bands. The best part

about the tour was the brewers camaraderie for craft beer and home brewers.


12/15

{the funnies} Because brewers like to LOL, too

12 IApril 2013

By Shazia Rehman

Homebrewlarious


13/15

{beer laws}Relevant news for brewers


Most Texas breweries doalready have a tasting roomor at least a small bar with a

few taps, but this wouldallow them to sell their beerinstead of giving it away.

New Beer Bills In

The Texas Senate

om the Basin Brewers Website:

our bills have been introduced in the 83rd Session of the Texas LegislatureSenate Bill 515 would increase

he annual production cap on

exas brewpubs from 5,000

arrels to 12,500, allow them to

ell their beer to a distributor,nd allow them to sell a

aximum of 1,000 barrels a year

rectly to retail outlets.

A fourth bill had been introduc

that would ban a brewery fr

charging distributors a fee for tak

their beer andwould prevent

brewery for charging more for thproduct based on geograp

location (i.e., charge more for mo

distant distributors). Basically, it

to sell their beer instead of giving

it away.

Senate Bills 516 and 517 would

allow a brewery of under 125,000

barrels a year to self-distribute upto 40,000 barrels of their

production.

The reason for 2 bills is becauseSenate Bill 518

ould allow a

rewery which

roduces less than

25,000 barrels to

ell up to 5,000

arrels directly toonsumers for

onsumption on-

remise at the

rewery.

In other words they could in a

proom. Most Texas breweries

o already have a tasting room

r at least a small bar with a few

ps, but this would allow them

in Texas, a brewer produces beer

less than 4% alcohol by weight,

and a manufacturer makes beer

over 4%, so we need one bill for

each type of license.

would proh

brewers from do

what distribut

do.

So it comes do

to us, the craft be

lovers of TexContact your st

senator. Let th

know you supp

Senate Bills 5

518, 516 and 517

Then ask your friends to do th

same. Don't forget to join Ope

the Taps, and lend your voice t

theirs.


14/15

{directory} 25 Resources in and around the Lone Star State

14 IApril 2013

Beer Supply StoresC Brew Works

wn: Lubbock, TX

plies: brewery and HB supply store

bsite: www.yhcbrewworks.com

one Number: 806-744-1917

me Brew Mart

wn: San Diego, CA

plies: HB supply store, parts

bsite: http://homebrewmart.com/

one Number: (619) 295-2337

kyard Homebrewers and Education

nter

wn: Humble, TX

plies: HB ,and equipment supply

bsite: www.backyardhomebrewers.com

one Number: (832) 644-8082

S Brewers Guild

wn: Seabrook, TX

plies: Beer and wine supplies,

ipment, bottles, etc.

bsite: http://www.brewersguild.net/

one Number: (281)326-2750

Y Brew it Yourself

wn: Woodlands, TX

plies: Beer/wine supplies and

ipment

bsite: http://www.brew-it-yourself.com

one Number: 281.FOR.BREW or (281)

-2739

Beer

wn: Tucson, AZ

plies: Kits and refills

bsite: http://www.mrbeer.com

one Number: 1-800-852-4263

stin Homebrew

wn: Austin, TX

plies: HB supply and equipment

bsite:

ps://www.austinhomebrew.com/

one Number: 512-300-2739 (BREW) or

00-890-2739 (BREW)

liams Brewing

wn: San Leandro, CA

plies: Homebrew and wine supplies,

ipment and parts

bsite:

p://www.williamsbrewing.com/

one Number: 800.759.6025

Stubbys Texas Brewing

Town: Haltom City, TX

Supplies: kits, HB supply, equipment

Website:

http://www.texasbrewinginc.com/

Phone Number: 682.647.1267

Northern Brewer

Town: Minnesota and Wisconsin (3

locations total)

Supplies: HB and winemaking supplies

Website:

http://www.northernbrewer.com

Phone Number: 1-800-681-2739

Midwest Supplies

Town: Minneapolis, MN

Supplies: kits, ingredients, equipment

Website:

http://www.midwestsupplies.com/

Phone Number: 888.449.2739

Keg Connection

Town: Comanche, TX

Supplies: kegging supply, pumps

Website:

http://stores.kegconnection.com/

Phone Number: 325-356-5204

Label Peelers

Town: Tallmadge, OH

Supplies: beer and wine making supplies

Website: http://labelpeelers.com

Phone Number 330-677-1687

Wichita Falls Texas Homebrew

Town: Iowa Park, Texas

Supplies: equipment and ingredients,

Cash and Checks Only

Website: http://www.txhomebrew.com

Phone Number: 940-592-5455

Homebrew Headquarters

Town: Richardson, TX

Supplies: kits, equipment, ingredients

Website: http://www.homebrewhq.com/

Phone Number: 972-234-4411 or 1-800-

966-4144.

Black Hawk Brewing

Town: Harker Heights, TX

Supplies: wine, beer, honey, cheese and

all that goes into making them

Website:

http://www.blackhawkbrewing.com/

Phone Number: (254) 393-0491.

DeFalcos

Town: Houston, TX

Supplies: beer and wine supplies, appa

books

Website: www.defalcos.com

Phone Number

Foremans General Store

Town: Colleyville, TX

Supplies: beer and wine supplies, vineg

Website: http://www.foremansinc.com

Phone Number: (817) 281-7252

Homebrewt/Keg Cowboy (closed)

Town: River Oaks/Montrose, TX

Supplies: beer and wine supplies,

equipment

Website: http://www.homebrewt.com

Phone Number: (281) 888-0507

Sograte BBQ and Brew

Town: Lubbock, TX

Supplies: beer, beef jerky and wine sup

Website: http://www.sograte.com/

Phone Number: 806-319-5BBQ (5227)

Annapolis Brew

Town: Severna Park, MD

Supplies: beer, wine, mean, cider, soda

Website:

https://www.annapolishomebrew.com

Phone Number: Toll Free(800) 279-755

Adventures in Homebrew

Town: Michigan (2 locations)

Supplies: beer and wine making supplie

Website: http://www.homebrewing.or

Phone Number: 1-313-277-BREW

DME Mart

Supplies: malt

Website: http://www.dmemart.com/

Phone Number: 386 597-5766

Brew Demon

Town: Casa Grande, AZ

Supplies: kits, refills, equipment

Website: http://www.brewdemon.com

Phone Number: 800 372-2337

Morebeer

Town: Concord, CA

Supplies: kits, homebrew supplies

Website: http://morebeer.com/

Phone Number: (925) 771-7107


15/15

{directory}Websites supporting the education of homebrewers

Beer Referenceser Advocate

p://beeradvocate.com

mebrew Talk

p://www.homebrewtalk.com

A

p://www.homebrewersassociatio

rg

e Brewing Network

w.thebrewingnetwork.com

w to Homebrew Beer Magazinep://www.byo.com/resources

ddit Homebrew

w.reddit.com/r/Homebrewing

w to Brew

p://howtobrew.com/

ter Chemistry

p://www.brewersfriend.com/wat

chemistry/

ersmith

p://beersmith.com

d Fermentationalist

p://www.themadfermentationist.

m

s Beer Kit (British beer bible)

p://www.jimsbeerkit.co.uk/forum

Rare Beer FindThe Wine Rack4610 N. GarfieldMidland, Texas, 79705(432) 570-9463

Cigar Frogs216 North Main StMidland, Texas, 79701(432) 687-1671

Pinkies3981 J.B.S. ParkwayOdessa, Texas 79762(432)367-3478

Pinkies WadleyStore #733211 N MidkiffMidland, TX 79701

HEB - Wadley3325 W Wadley AveMidland, TX(432) 697-1471

The Cellar5102 EastUniversity BlvdOdessa, TX 79762

lberstons Midkiff706 N. Midkiff Road

Midland TX 79705432) 699-0761

lbertsons Loop 250002 Andrews Hwy

Midland TX 79701432) 694-8841

Basic Brewing

http://www.basicbrewing.com/

Real Beer

http://www.realbeer.com/

Jamils Recipes

Beerdujour.com

Beer Forum

www.beerforum.com

Brewing TV

www.brewingtv.com

Brewery Map

http://www.beermapping.com/maps/ma

ps.php?m=southcentral

Jack Brews BeerFellow BBs Blog

http://jackbrewsbeer.blogspot.com

Brew Dudes

http://www.brew-dudes.com/

Mikes Brew Review

http://mikesbrewreview.com/

Brau-Kaiser (Good for the science

behind brewing)

http://braukaiser.com/wiki/index.php/Br

aukaiser.com

Homebrew Clubs In and Around TX:

Basin Brewers

Basinbrewers.org

Foam Rangers Houston HB Club

http://www.foamrangers.com/

KGB

http://www.thekgb.org/

Dead Yeast Society

http://www.deadyeast.com/

Lubbock Ale-ians

http://www.ale-iansociety.org/

KOBB

http://www.kobb.org/

Austin Zealots

http://groups.yahoo.com/group/austin_z

alots/

Maltose Falconshttp://www.maltosefalcons.com/

Facebook Beer Groups/News:

Celebrator Beer News

Beer, TX

The Beer Inspector

The New School: a beer blog

basin brewers brewsletter, april 2013

Documents