OBC BOARD OF DIRECTORS

President Ted Assur ted.assur@oregonbrewcrew.org

Vice President Will Minderhout will.minderhout@oregonbrewcrew.org

Treasurer Dylan VanDetta dylan.vandetta@oregonbrewcrew.org

Secretary Rick Okamura rick.okamura@oregonbrewcrew.org

Burgermeister & Education Committee Chair Jason Barker jason.barker@oregonbrewcrew.org

Competition Committee Chair Joel Sherman joel.sherman@oregonbrewcrew.org

Festival Coordinator Lee Hedgmon lee.hedgmon@oregonbrewcrew.org

Communications Committee Chair Warren Johnson warren.johnson@oregonbrewcrew.org

INSIDE THIS ISSUE:

The Presdential Pint 1

Secretary’s Report 2

2015 Budget Proposal 3

Bottler’s Fundraiser Follow-up 5

Beer for Beer Engine 6

Education Topic 7

Fall Classic 8

OBC Club Shirts 9

Mark Your Calendars 10

Brew Crew NewsVOLUME 37, NUMBER 11 NOVEMBER 2014

www.oregonbrewcrew.org

NOV. 13 IS ELECTIONS MEETING!

Hello!

If you missed the announcement at our September meeting, I will be stepping down as OBC President at the end of this year. Thank you for your

support these last few years in my various roles in club leadership.

As we head into the club’s annual election meeting, I’m happy to see that many of our board members are finding new leadership positions that they are interested in. This team of volunteers has done a great job this year and I am confident in the transition into next year with a nice mix of veterans and new blood on the board. I’m hopeful that some of the new things we tried this year will live on as part of the club tradition.

You can participate in this process by submitting your self-nomination to our vice-president, Will Minderhout. Most of the nominees for the upcoming board positions are unopposed and we do have one open position, Burgermeister. This voting board-member position is responsible for ensuring we have a reasonable amount of food provided at our meetings and events. Please talk to Jason Barker if you are interested in learning more about his vision for next

year’s Burgermeister. Please come vote at the November meeting! Bring your beer!

Your competition chair, Joel Sherman, and I are just coming off the high that is Fall Classic. Our 13th annual competition drew over 250 entries this year from as far as Massachusetts, Florida, and Texas. Best of Show was awarded to our very own, the highly deserving and inimitable Jenn McPoland. Congratulations to all of the winners! Special thanks to all the volunteer staff, and particularly to Mark Easton and Chris Hummert for training our new BJCP judges. This is the best judge turnout I have seen in years.

If you are new to homebrewing, or would like to help a friend learn, please come to FH Steinbart on November 1st for the annual AHA Learn to Homebrew Day. This is the second opportunity of the year that FH Steinbart provides to our newer homebrewers to see and participate in the process.

Finally, our annual Holiday Party is December 20th at the Latvian Hall. This is a traditional potluck event with raffle prizes and activities for kids. I am looking for a few volunteers to help set up and decorate. If you are interested and able, please see me at the November general meeting.

Cheers!

The Presidential PintBy Ted Assur

BREW CREW NEWS

PAGE 2VOLUME 37, NUMBER 11

Date: October 27, 2014

Time: 7:00 p.m.

Location: Fire on the Mountain

Members Present: President, Ted Assur;

Secretary, Rick Okamura; Burgermeister

& Education Committee Chair, Jason

Barker; Communications Committee

Chair, Warren Johnson

Members Absent: (Excused Y/N?)

Vice-President, Will Minderhout

(Y); Treasurer, Dylan VanDetta (Y);

Competition Committee Chair, Joel

Sherman (Y); Festival Coordinator, Lee

Hedgmon (Y)

Next Board Meeting: 4:30 p.m.,

December 5, 2014 @ Belmont Station

1. Warren – Newsletter deadline will be October 28, 2014.

2. Ted - Re: Volunteer/Festival –Need volunteer opportunity column in Newsletter (i.e. volunteers needed for Holiday Party).

3. Jason - E-Mail requests for food-volunteers are working well.

4. Jason - Education: Potential workshops discussed (carbonation, off-flavors, kegging, etc.).

-Brian Haslip’s library presentation will be focused on new brewers

5. Rick - Tim Schoenheit (Stickmen is still interested in doing the wort

experiment that we previously discussed, sometime during the winter. Jason believes that targeting this for January or February would be best.

6. Ted - Holiday Party

-Rick confirms that his wife, Chanpone, will do face painting again

-Non-alcoholic drinks needed (i.e. soda, juices, etc.)

-Board members need to arrive early to set up the space & new board members are responsible for cleaning up after the party

7. Ted - Fall Classic wrap up

-Judges survey will go out to BJCP judges

-Having the software on our server was a huge help

8. Ted - Open Burgermeister position was discussed, including recruitment, write-in on ballot, post-election appointment by board, and “pizza every meeting”

9. Ted - November elections meeting will be pot luck

-Rick will print ballots, organize absentee ballots, and make arrangements for counting the vote.

10. Ted - Member of the Year & OBC Cup points will be tallied and ready for the Newsletter.

By Rick Okamura

Secretary’s ReportOBC Board Meeting Minutes

Members that have indicated they are running for a board postion in 2015.

President - Lee Hedgmon

Vice President - Will Minderhout

Secretary - Jodi Campbell & Pat Mack

Treasurer - Dylan VanDetta

Comm. Chair - Jenn McPoland

Competitions Chair - Jamie Koty

Education Chair - Jason Barker

Volunteer Coordinator - Rick Okamura

Burgermeister - Open

PAGE 3VOLUME 37, NUMBER 11

2015 Budget Proposed

Today 2015 2015 2014 2014October 27, 2014 SOY (Balanced) SOY (unbalanced) SOY (unbalanced) Actual YTD Comments

INCOMEBJCP 3,000.00$ 3,000.00$ 3,000.00$ 2,280.00$ BJCP class & test

Dues 10,000.00$ 10,000.00$ 10,000.00$ 8,570.00$

Fall Classic 1,600.00$ 1,600.00$ 1,600.00$ 2,159.00$

Heart of Cascadia 300.00$ 300.00$ 500.00$ 210.00$

Spring Beer Fest 1,500.00$ 1,500.00$ 1,500.00$ 1,500.00$ Rec'd check at Widmer BBQ

Oregon Brewers Fest 3,500.00$ 3,500.00$ 3,500.00$ -$

Merchandise Sales $ 1,500.00 $ 1,500.00 $ 300.00 1,005.00$

Bus Trip(s) $ 1,200.00 $ 1,200.00 $ 1,000.00 1,125.00$

Collaborator $ 450.00 $ 450.00 $ - 444.89$ Income from Widmer Collaborator beer sales

Donations Rec'd $ - $ - $ - 150.00$ Woodstock Wine & Deli for McCracken fund

Unanticipated Income $ - $ - $ - 1,137.00$ Fruitbeer fest, Portland Parks & Rec

Total Income 23,050.00$ 23,050.00$ 21,400.00$ 18,580.89$

OPERATIONAL EXPENSES 2015 2015 2014 2014SOY (Balanced) SOY (unbalanced) SOY (unbalanced) Actual YTD

General Board Expenses 4,943.00$ 4,943.00$ 5,650.00$ 2,768.70$ Awards/Bungs 600.00$ 600.00$ 600.00$ -$ Increased amounts in budgets C/D to allow for other awards or raffle prizes throughout the year

Board Mtg Expenses 1,000.00$ 1,000.00$ 1,000.00$ 96.20$ This amount is for any beverage or food item purchased in conjunction with a Board meeting whether

regular or emergency in nature and for any other expenses related to board activities (i.e. office

supplies, equipment for special events, board brew). This amount has not been increased since 2007.

Compassion fund 200.00$ 200.00$ 200.00$ -$ This money is allocated for cab rides home for a member or other emergency situation

Liability Insurance 920.00$ 920.00$ 900.00$ 918.00$ Added additional coverage for events in 2014

Holiday Party 1,373.00$ 1,373.00$ 2,000.00$ 500.00$ Really this should go way up if this tradition is to survive due to the costs associated with renting a

venue.

AHA Ambassador dues 50.00$ -$

Mileage Reimbursement 400.00$ 400.00$ 400.00$ -$ This was approved as a line item in 2011 budget, added to standard budget. Reimbursement is

$0.14/mile

Donations Paid 450.00$ 450.00$ -$ 595.00$ $445 from Widmer Collaborator & $150 from Woodstock Wine & Deli

Unanticipated Expense -$ -$ 500.00$ 659.50$ Radegast award submission costs

Burgermeister Expenses 4,250.00$ 4,550.00$ 3,955.00$ 3,835.81$ Food at In-Meetings 1,100.00$ 1,100.00$ 1,055.00$ 882.86$ Costs increased to allow for providing different items at meetings (occasional keg, etc)

Out-Meetings (Food, drinks, etc.) 2,250.00$ 2,250.00$ 2,000.00$ 2,032.25$ Increased budget to allow for additional benefits to members at out meetings (pints, prizes, food)

Food @ Workshops/ Demos 400.00$ 400.00$ 400.00$ 182.90$ For all food expenses at demos or other similar events

HOTD Meeting 500.00$ 800.00$ 500.00$ 737.80$ Formalizing the amount we give to Alan yearly for the HotD meeting.

Unanticipated Expense -$ -$ -$ -$

Secretary and Treasurer Expenses 2,032.00$ 2,082.00$ 1,460.00$ 1,421.14$ Office Supplies 250.00$ 300.00$ 200.00$ 141.26$ Increased budget for office supplies due to cost increases for consumables at meetings (name tags,

member cards, tickets, copies, etc.)

P.O. Box 62.00$ 62.00$ 60.00$ 62.00$ Mailbox went up by $2

Website & Membership Database 570.00$ 570.00$ 600.00$ 566.00$ Fees related to the membership database, payment covers website, membership database, and ability

to pay dues online via Paypal

Membership Card Expenses 100.00$ 100.00$ 100.00$ 85.84$ Charges are related to replacing cards and or stickers yearly.

Legal/Tax 500.00$ 500.00$ 500.00$ 50.00$ Increased due to need to refile Articles of Incorporation and potential retainer of an attorney to review

the bylaws. Moved from General Board section and placed here (4/14/14)

Bank Fees 550.00$ 550.00$ -$ 436.08$ Paypal & Square charge a % per transaction; Check image service fee ($3/month) at BofA

Unanticipated Expense -$ -$ -$ 79.96$

Printed: 10/28/2014 10:39 AM Page 1 of 2 Budget 2015 - Proposed.xlsx

2015 Budget Proposal

continued on next page

PAGE 4VOLUME 37, NUMBER 11 2015 Budget Proposed

Today 2015 2015 2014 2014October 27, 2014 SOY (Balanced) SOY (unbalanced) SOY (unbalanced) Actual YTD Comments

Education Expenses 5,300.00$ 5,300.00$ 7,000.00$ 3,962.78$ BJCP 2,700.00$ 2,700.00$ 3,000.00$ 2,687.71$ Increased to potentially allow for two classes provided we can find enough teachers.

Workshops & Demos 1,300.00$ 1,300.00$ 1,500.00$ 344.98$ Includes Mead day, National Homebrew day, Teach a friend to homebrew day, Big Brew and any other

events)

Education at Meetings 1,300.00$ 1,300.00$ 1,500.00$ 398.79$ Speakers at meeting, samples, supplies for classes

Reimbursement -$ -$ 1,000.00$ 504.00$ Member approved reimbursement program; Does not include BJCP test reimbursement; Added 5/27/14

Unanticipated Expense -$ -$ -$ 27.30$ Beginning brewing class

Competition Expenses 2,575.00$ 2,725.00$ 2,500.00$ 4,252.84$ Fall Classic 1,600.00$ 1,600.00$ 1,600.00$ 2,408.95$

HoC 625.00$ 625.00$ 500.00$ 621.25$

Miscellaneous Competition 150.00$ 300.00$ 150.00$ 1,136.39$ Sustainable Water challenge

Competition Shipping Fees 200.00$ 200.00$ 250.00$ 86.25$

Unanticipated Expense -$ -$ -$ -$

Festival Coordinator 2,600.00$ 4,600.00$ 3,200.00$ 3,496.64$ Festivals 600.00$ 600.00$ 500.00$ 679.42$ Higher budget allows for better advertising at fests

Bus Trip(s) 1,500.00$ 3,000.00$ 1,500.00$ 1,415.62$

Merchandise 500.00$ 1,000.00$ 1,200.00$ 1,290.60$ Board moved 2013 budget ($300) to 2014; Membership approved additional increase of $600

Unanticipated Expense -$ -$ -$ 111.00$

Communication Chair 200.00$ 200.00$ 200.00$ 126.00$ Newsletter 200.00$ 200.00$ 200.00$ 100.00$

Unanticipated Expense 26.00$ Article research reimbursement

Vice President 750.00$ 750.00$ 1,000.00$ 495.97$ Pilot System 750.00$ 750.00$ 1,000.00$ 454.97$ Increased budget to allow for continuing improvements to the Pilot system, as well as increased costs

for Propane

Unanticipated Expense -$ -$ -$ 41.00$ Beers Made By Walking mtg

Line Items 400.00$ 1,300.00$ 2,700.00$ 2,463.79$ Line Item A 300.00$ 300.00$ 300.00$ 300.00$ McCracken Scholarship Fund Donation

Line Item B 100.00$ 300.00$ 300.00$ 300.00$ Glen Hay Falconer Foundation hole sponsorship at the pro-am

Line Item C - Proposed OBC Member Giveaway -$ 700.00$ 300.00$ 300.00$ Bottler's Mausoleum

Line Item D -$ -$ 500.00$ 263.80$ New popup canopy

Line Item E -$ -$ 300.00$ 300.00$ Storage Space rebuild at FH Steinbart; added at July BBQ by vote from membership

Line Item F -$ -$ 1,000.00$ 999.99$ NHC reimbursement; Approved 12/30/2013 $1000

Total 23,050.00$ 26,450.00$ 27,665.00$ 22,823.67$ NET -$ (3,400.00)$ (6,265.00)$ (4,242.78)$

Printed: 10/28/2014 10:39 AM Page 2 of 2 Budget 2015 - Proposed.xlsx

Greetings membership! Here is the current proposed budget for FY15. Please review at your earliest convenience. I have provided our FY14 budget and actual costs to date for reference.

Traditionally, we offer a balanced and unbalanced budget to provide an option. Keep in mind that changes can be made throughout the year via your vote.

IMPORTANT! If you have any questions or comments regarding individual items on the budget or the process, please utilize the forums at the link provided below. The November meeting will be used to approve and formalize the budget via your vote. We will limit discussion to 15 minutes in order to make the meeting more tolerable.

Thank you and I look forward to hearing your input.

Dylan VanDetta, OBC Treasurer Link to OBC Forums

BREW CREW NEWS

PAGE 5VOLUME 37, NUMBER 11

Bottler’s Fundraiser Follow-up:Last August several OBC members participated in a community-wide fundraising event for the Bottler’s Mausoleum Restoration Project at the Lone Fir Cemetery. Each of the brewers had some really great stories about why they brew and what inspired them to participate in the event. Rick Okamura, OBC Secretary, was one of the participants and here is the information that he shared with the event organizers.

What inspired you about the Bottler “brew off?”

The event struck me as an appropriate and enjoyable means to fundraise for the preservation of a historic monument relevant to the German immigrant experience and the culture of beer and brewing in Portland. It is only my brewing as a hobbyist that, fairly recently, prompted the disclosure of my own family history. My great-grandfather was a homebrewer and owned a German restaurant in Detroit, Michigan, right around the turn of the century. My grandmother has since passed-on, and so I can’t confirm whether it was the First World War, and the prejudice against German-Americans that caused his restaurant to close, but my mother recalls her telling stories about having rocks thrown at her as a little girl because she was German. It is important to me to celebrate our German heritage and American history.

What were the steps you took in brewing the beer-research, gut-feeling etc...?

In developing various Weizenbock recipes over the years I have relied heavily on a presentation given at the 2008 American Homebrewers Conference by Steve Holle, titled

“German Brewing Techniques”. Unfortunately, for the beer that I made for the Bottler brew off, I used a German wheat malt that was a more “well-modified” malt than the domestic grains that I was used to and this made my usual protein rest an excessive breakdown, and resulted in a thinner mouthfeel than desired. Part of the joy of being a homebrewer is that your best beer is always the next one.

Why are you with the Brew Crew, what do you enjoy about brewing beer?

The Oregon Brew Crew (or “the OBC”) is a truly unique homebrewers organization, in terms of membership, resources, history, and commitment to the culture of Oregon craft beer. It is a comradery of fellow brewers who share a common language (people who know you’re not talking about a sock race in Texas when you say that you “Amarillo dry hopped”) and a common passion -learning how to become a better brewer, mainly so that you can share that joy with others (it would probably be physically impossible for one person to drink as much beer as most of us brew). Most members would tell you that they particularly enjoy the creative process (as a professional brewer recently told me, in effect, “don’t ruin a perfectly good hobby by making it ‘work’.”). In fact, I’m pretty sure that if I sat down and did the math, it would pencil out that I spend far more time brewing and thinking about beer (science, ingredients, recipes, judging certification, beer styles, OBC board duties, etc.) than I spend drinking beer. It is meditative, it is relaxing, and it’s motivational. Brewers don’t look backwards at a “Rosebud”, they look forward to achieving that perfect example of “beerness” that they have in their mind.

BREW CREW NEWS

PAGE 6VOLUME 37, NUMBER 11

Beer for the Beer Engine

Homebrewer Blog Starting

Advice for beginning homebrewers…

The OBC board is looking for volunteers to brew a beer for the club’s Beer Engine Project to be served at the upcoming holiday party on December 20. More information about the Beer Engine Project is available

in the June 2014 Newsletter.

In particular, we are looking for styles of beer that do well in casks such as British Ales, Strong Ales, Brown Ales, Porters, Stouts and IPAs. As an added incentive, the club will reimburse you for the reasonable cost of your ingredients if you volunteer to brew and bring your cask beer to the party. Interested? If so, please contact

Brian Haslip for more information. Cheers!

Erik Larson is starting a brew blog that will feature beer reviews, brewer interviews, and various other things dealing with the craft beer movement. His blog is intended to connect all areas of the craft brew community. Erik’s blog will feature homebrewers and beer tastings each month. He is seeking homebrewers who would like to participate by either sending in their beer for review or sharing their bios and photos. If you are interested, his contact information is provided to the right.

You’ve just started this wonderful hobby called homebrewing. Maybe you’ve made a couple beers and they’ve even turned out fairly well. Good job! You think you’re in the groove and well on your way to becoming the next Rob Widmer until… your plastic racking cane snaps while racking your beer, and it’s 7pm on Sunday, no homebrew supply stores are open… NOW WHAT?!!!? While this should be considered a valuable learning experience it comes at the high price of possibly ruining a batch of beer. Take some precautions and have extra equipment on hand in case something happens. Look at your entire process and think, “what

would happen if this thing broke on brew day?” A simple racking cane that breaks, a wing bottle capper, a dropped thermometer all could be disastrous to your brew day but they are cheap enough to always have a backup on hand. The one time you need it will be worth the extra money you’ve invested. Happy brewing!

(Note from editor: This just happen to me when I ran out of CO2 and had a beer function to go to. How do you get the beer out of the keg without CO2 late on a Tuesday night? Luckily my neighbor had a spare. Smart guy! Now I’m going to get spare CO2 tank.)

Erik Larson

Capitol541brew@gmail.com

541-576-4841

BREW CREW NEWS

PAGE 7VOLUME 37, NUMBER 11

Brewing Academics

If you’re like me, relying on memory for everything you need on brew day is flirting with disaster. Of course we know to get our equipment ready and our recipe formulated and ingredients purchased, but sometimes things fall through the cracks leading to a last minute panic. Ask me how I know. For example, my most consistent failure was forgetting to take my Wyeast smackpack out of the fridge and smack it early in the day. Instead I’d remember to do this about 7 seconds before pitching time. Nice. Turns out yeast don’t like jumping from a 36° fridge into 70° wort.

Eventually little failures like this led me to make a list that I call “THE BEER RULES.” Many of you will see this list as simple and unnecessary but it works for me and has led to a much smoother and enjoyable brew day. It also helps me consistently make better beer or more specifically, make the beer I intended to make that day.

It’s also a “living list” in that after each brew day I make notes to improve or change the list next time. Basically every item on the list was born as the result of at least one brew day failure. Try reading each item and envision what must’ve happened to me that I felt the need to put that item on the list. Yeah, I’ve made a few mistakes.

The first 5 items on the list are as a direct result of holes in the Beersmith software I use. Beersmith is a great program but as we learned at our meeting a few months ago it’s best to double check its calculations. Manually calculating the grain weight, absorption rate, boil-off rate, strike water volume, and total water needed will give you confidence.

THE BEER RULES

Recipe Name:

Total Grain weight=

Check grain absorption (.13gals/lb=1.04fl oz/oz)=

Check boil off rate (1.1gals/hour)=

Check strike water vol (1.5-2 qts/lb of grain)=

Check total water needed=

Calc water minerals for strike water volume only

Calc mash volume to ensure it will fit my 56qt tun (qts strike water+ (lbs grain*0.32))=(Beersmith gets this wrong)

Cannot use pellet and leaf hops together in boil or it will clog drain filter, try using bag

Take yeast out of fridge and smack it or warm it as req’d!

Pre-heat mash tun

Prepare drain buckets

Have sanitizer ready

After 1st draining, calc grain absorption and adjust 2nd batch sparge water volume accordingly.

Having this list on brew day helps everything go smoothly and lets me focus on the fun of brewing instead of the stress of forgetting something.

from the Education Department

How to have a smoother running brew day.

BREW CREW NEWS

PAGE 8VOLUME 37, NUMBER 11

Thank you judges, stewards, entrants, volunteers and sponsors of the 13th annual

OBC Fall Classic! A special congratulations to Jenn McPoland, Best of Show, 2014

Fall Classic! For a complete list of winners, go here. Scoresheets and medals will

be sent out shortly. If you did not receive your scoresheet(s), email competition@

oregonbrewcrew.org

The 13th Annual Oregon Brew Crew Fall Classic

Next Style Comp “Big Beers”The Club’s last Style Competition of the year will be “Big Beers,” at the November

election meeting at FH Steinbart. Did you enter a barley wine, strong scotch

ale or double IPA in the fall classic? Enter it again in the last SCP of the year for

more feedback and a chance to win more prizes! To enter, email competition@

oregonbrewcrew.org how many beers you will enter, and bring 1 bottle of each

big beer entry to the November meeting, labeled with your name and the style

that you’d like the beer judged against. For allowable styles, see http://www.

oregonbrewcrew.org/page-1510121.

OBC Point StandingsThe OBC Cup is for our members who enjoy entering (and winning) homebrew competitions.

The Member of the Year award (AKA “The Silver Bung”) is to honor the member that most actively participates in supporting the club.

Both of these awards are based solely on individuals reporting their activity. AND both of these programs reward participants with additional RAFFLE tickets at our end-of-year holiday party.

Likewise, both of these programs have pre-determined point awards for specific activities. ALL other reported activities are awarded points at the sole discretion of the OBC/MOY committee.

The cut off date for point submissions this year will be noon on December 5, 2014. As of October 28, 2014, the point standings are as follows:

Member of the Year:

Brian Haslip 155Bruce Prior 89Michele Lish 85Tracy Hensley 71Mark Glasby 50Jamie Koty 50Lisa Barker 45Nick Dahl 45Gary Hilbers 42Doug Ballou 39Jenn McPoland 37Corrie Heath 36Eric Hinson 27Katherine Haslip 25Charles Macaluso 24Tom Bowden 15Eric Metcalf 14Aaron Bartels 10Dave Hamilton 7Clayton Hawkes 5

OBC CUP:

Charles Macaluso 450Jason Barker 175Jenn McPoland 58Dave Hamilton 52Doug Ballou 32Brian Haslip 14Bruce Prior 10Mark Glasby 8Eric Metcalf 8Warren Johnson 4Eric Hinson 2

*OBC Cup standings do not yet include scoring for “Annual Multiple Category Bonus”. (See 4d on our OBC cup page)

BREW CREW NEWS

PAGE 9VOLUME 37, NUMBER 11

OBC T-Shirts!

Men’s Black

Women’s

Plum

Women’s

Chocolate

Men’s

Asphalt

Show your club pride with a 4.5 oz., 100% preshrunk ringspun cotton t-shirt. Be

the cool brewer on the block with the OBC logo on the back of the shirt and a

one color logo with “Oregon’s Oldest Homebrew Club Established 1979” on the

front left chest. JUST $20 PER SHIRT!

We have in stock these colors and various sizes. But hurry! Limited to stock on

hand. Just contact warren.johnson@oregonbrewcrew.org or come to the next

OBC meeting to pick them up.

Also available OBC hooded sweatshirts!Keep warm while brewing this spring in a heavy

50% cotton, 50% polyester blend, 8 oz., Full-

Zip Hoodies. Comes in Cardinal Red and Dark

Chocolate.

JUST $35 EACH!

Mark Your Calendars!

Volunteers Needed

NOV LEARN TO HOMEBREW DAY 1 FH Steinbarts Co.

NOV OBC ELECTION MEETING 13 FH Steinbarts Co.

DEC HOLIDAY ALE FEST 3-7 Pioneer Square

DEC OBC HOLIDAY PARTY 20 Latvian Hall

JAN OBC MEETING 8 FH Steinbarts

NOVEMBER S M T W T F S

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

30

DECEMBER S M T W T F S

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30 31

JANUARY S M T W T F S

1 2 3

4 5 6 7 8 9 10

11 12 13 14 15 16 17

18 19 20 21 22 23 24

25 26 27 28 29 30 31

THURSDAY, NOV 13TH, 6:30 PM: OBC ELECTIONS MEETING AT FH STEINBART

We are looking for 2-3 volunteers to help with Burgermeister duties at our upcoming

elections meeting. The volunteers will need to show up at the meeting around 6:30 pm

to help get out the tables and set up plates, napkins, utensils, garbage stand, etc. We’ll

also need help to put everything away after the meeting. Contact Jason Barker.

SATURDAY, DEC 20TH, 12 NOON: OBC HOLIDAY PARTY AT LATVIAN HALL

We are looking for 2-5 volunteers to help with decorations and party prep in advance

of the holiday party. Contact Ted Assur.

SIERRA NEVADA 2010-2014 “CELEBRATION ALE” VERTICAL KEG TASTINGWoodstock Wine & Deli 4030 S.E. Woodstock Blvd. Saturday, November 1st from 1pm - 6pmFive vintages of Sierra Nevada “Celebration Ale” will be tasted from keg.

The new 2014 release will be tasted side by side with our stashed keg(s)

of 2013, 2012, 2011, and 2010. As always, the kegs will be tapped at the

same time with all brand new beer lines, and completely disassembled and

cleaned metal tapping components. The 2010-2013 kegs were purchased

new and stored on premise in our cooler at a constant 36-38 degrees. A

portion of the tasting proceeds will be donated to the Oregon Brew Crew

(OBC) “Bob McCracken Scholarship Fund”. Named in honor of the late OBC

President Bob McCraken, who passed away during his presidential term, the

scholarship is awarded to a recipient who is enrolled in the Fermentation

Science program at Oregon State University. Local Sierra Nevada reps will

be in attendance and are providing door prizes from the brewery.

PRICE: A five glass 6 oz. sampler of each vintage will be $15.

Individual 6 oz. and pint sizes will also be available.