Our Annual Dinner, Party, Raffle and Massacree will be catered once again by Bo’s BBQ of Lafayette and will take place on Monday, December 7 at Lindsay Wildlife Museum in the Community Room where we have been holding our meetings. Hoppy Hour will begin at 6:30 with dinner at 7:30. As in the past, there will be no charge for beer - just bring plenty to share. The menu includes Bo’s fresh green salad, SemiFreddi’s bread, potato salad, brisket, pork ribs and chicken (no, not your choice of one - your choice of all three if you so choose). Vegetarian or Vegan options are available, please make sure to list any specific dietary needs for yourself and your guests when buying tickets.

Tickets are $25.00 per person and must be purchased in advance so that we may insure sufficient food for everybody.

You can pay in person at the November meeting, or you can use our new Store Front and pay via PayPal HERE

Hello Dozers, the January newsletter is live.  See the newsletter section on the lower right portion of this page or use this link.

Just a reminder that our January meeting is this Monday the 26th.  See you all there to start off another fun year for DOZE.

Registration is open for next year’s National Homebrewers Conference and it’s right in our back yard! Over 950 homebrewers attended the 2008 conference and the Bay Area event is expected to be even bigger. Sign up early:

BeerTown.org

Our Annual Dinner, Party, Raffle and Massacree will be catered once again by Bo’s BBQ of Lafayette and will take place on Monday, December 8 at Lindsay Wildlife Museum in the Community Room where we have been holding our meetings. Hoppy Hour will begin at 6:00 with dinner at 7:00. As in the past, there will be no charge for beer again this year - just bring plenty to share.

The menu includes Bo’s fresh green salad, SemiFreddi’s bread, potato salad, brisket, pork ribs and chicken (no, not your choice of one - your choice of all three if you so choose).Tickets are $23.00 per person and must be purchased in advance so that we may insure sufficient food for everybody. They are presently in the B3 showroom but will also be available at our November meeting at Lindsay. The cut-off for sales is Thursday, December 4 at 5:00PM. Last year several members treated us to some fabulous homemade desserts and I see no valid reason to discourage this practice.

This is a great way to improve your brewing knowledge and is a great experience.

The Sunday classes start at 11am and Weekdays start at 7pm. All classes are at B3 classroom. Course fee is 85 dollars, which includes the 50 exam fee. Contact Kevin Pratt for more details.

Here is the schedule for the course:

July 30, Tues; Sensory Awareness Training, Troubleshooting
Aug 8, Weds; Hops; American Ales, IPA’s
Aug 19, Sun; Malt; Hybrids and Scottish Ale
Aug 28, Tues; Yeast; English Pale and Brown Ales
Sept 12, Weds; Water; Light Lagers, Pilsners, Amber Lager
Sept 16, Sun; Brewing Process; Dark Lager & Bock
Sept 25, Tues; Recipe Formulation; Belgians
Oct 8, Mon; Judging; Wheats and Sours
Oct 22, Mon; Final Review, Exam Tips, Style Depth; Porter and Stout
Oct 28, Sun; Mock Exam (optional, but strongly encouraged); Strong Ales
Nov 3, Sat; Exam Date (10:30am, site TBD)

Posting this for Matt:

Hey gang,

If you weren’t at the DOZE meeting last Monday (6/25/07), you missed a good one. Doctor Scott began the meeting by acknowledging DOZE members who medaled in the final round of competition at the National Homebrewers Convention this month in Denver. They include:

Jon Plise- Bronze medal. English Pale Ale

Mike McDole- Silver medal, Fruit Beer

Scott Thomas- Bronze medal, Strong ale

Mike McDole- Bronze medal, Belgian Strong Ale

Scott Thomas- Silver medal, Belgian & Strong Ale

Eric Eigard- Bronze medal, Belgian & French Ale

Carlo Camarda- Bronze medal, India Pale Ale

David Avila- Bronze medal, American Ale

And last, but certainly not least, Jamil Zainasheff won the prestigious Ninkasi Award for the second time! Not to mention a Gold in the Bock category, a Gold in the English Brown, a Gold in the Sour Ale, and a Bronze in the Spice/Herb/Vegetable category. Jamil of course, competes as a member of the QUAFF club, but we bask a little in his glory because he is a DOZE member as well. Congratulations to all!

During Gadget Time this writer produced his pump enclosure. Consisting of an electrical junction box, a switch, a handle and some rubber feet, this gadget allows me to protect my pump from liquids and damage and helps keep me form being electrocuted.

Doctor Scott gave the Style Talk and this month the topic was Belgian Sour Ales. Doc elaborated on the unusual way these beers are brewed, the complexities of the flavors and aromas and of course, we sampled some excellent commercial examples. Very interesting, to say the least.

We scheduled a Summer Big Brew at Beer Beer & More Beer for the end of July. Stay tuned for more details.

Matt

We had a great holliday party last night! Tasty food and lots of good beer. If anyone has pictures they’d be willing to share, please e-mail them to me or you can upload them to Flickr and tag them “clubdoze“.

A few quick reminders:

The annual planning meeting will be coming up at the beginning of January.
We will be holding Club Elections at the January meeting (1/29/07), please give some thought to running for a club office.

Kick off meeting to plan DOZE events for 2007. Lunch will be provided.

Time Change 2:00 p.m. at JJ’s pub better known as EJ Phair

It’s that time of year again. The DOZE Holliday party is just around the corner. We’ll be getting together on Monday December 11th at 6:30pm at the new EJ Phair Brewery out in Pittsburg (Google Map).
If you didn’t sign up with Rachelle at the November meeting, please make sure you RSVP to Rachelle no later than Monday December 4th. The cost is $20 per person, and it looks like we’ll have an impressive multi-course catered meal. Spouses, guests and significant others are more than welcome.

EJ Phair
190 E 3rd St
Pittsburg, CA 94565

BIG BREW at Morebeer from 10-5pm this Sunday 10/29

Anyone who brews at the event gets 25% off any kit of their choice and yeast. These events are a great chance to learn by observing and to pick the brains of some experts. As usual, DOZE will provide some burgers and sausages. Bring an appetizer or dessert to share with the crowd!

Bring your DOZE cards with you for when you check out to make sure Jesse gives you your discount.