Bi-Centennial Brewing Challenge

Derek · Post by **Derek** » Sat Mar 17, 2012 7:42 pm

http://books.google.ca/books?id=InU8WdNnvgwC&pg=PA186

TRAVELS THROUGH THE UNITED STATES OF NORTH AMERICA, COUNTRY OF THE IROQUOIS AND UPPER CANADA IN THE YEARS 1795, 1796 AND 1797

"A sort of beer made from the twigs of the spruce fir is likewise drunk here. Molasses and occasionally maple tree sugar are joined with the spruce twigs in brewing this beverage. Here is also another sort of beer much like the former but it is brewed from the young twigs of the birch instead of those of the spruce fir. Both these liquors are very common in Massachusetts and in Canada. Many people are fond of them to me they are disagreeable."

saints_gambit · Post by **saints_gambit** » Sun Mar 18, 2012 2:09 pm

Maybe time to bring the Sumac out of retirement. Let me know if you need any help or whatnot.

saints_gambit · Post by **saints_gambit** » Sun Mar 18, 2012 2:11 pm

Derek wrote:For a 'local' hop flavour, Goldings and cluster might be good. There was a lot of unintended cross-breading back then.

From the 1851 Great Exhibition:
"Hops from Canada of excellent quality and described as the best that have ever been imported from that country were also exhibited. If these had had less of the flavour technically called the currant leaf they would have been still more valuable."

I wonder if that "currant leaf" flavour is what we now refer to as gooseberry (or cat pee?). Early Cluster hops?

This info on the "Canada hop" is interesting (1899)"

Very probably this is an early ancestor of the Bullion hop which was a reclaimed variety from manitoba. Currant leaf probably refers to the harshness of blackcurrant flavour that Bullion seems to have when used for aroma.

Derek · Post by **Derek** » Sun Mar 18, 2012 8:37 pm

saints_gambit wrote: Very probably this is an early ancestor of the Bullion hop which was a reclaimed variety from manitoba. Currant leaf probably refers to the harshness of blackcurrant flavour that Bullion seems to have when used for aroma.

That's interesting, I wasn't aware of that!

georgemilbrandt · Post by **georgemilbrandt** » Mon Mar 19, 2012 11:48 am

Thanks for your research Derek. Very helpful.

Derek · Post by **Derek** » Wed Mar 21, 2012 4:32 pm

Ron talkin' history:

Derek · Post by **Derek** » Fri Mar 23, 2012 11:27 pm

http://barclayperkins.blogspot.ca/2012/ ... -1899.html

1st May 1802 - 20th June 1811
No materials other than malt, hops and water allowed.

26th June 1811 - 5th July 1817
Porter brewers were allowed to use a solution of burnt brown sugar to colour Porter only.

Surely it wasn't enforced in the colonies... but I bet the British imports were tastier than they are today! (though I have read that some brewers dumped up to 30% of their brews due to infection).

Derek · Post by **Derek** » Tue Mar 27, 2012 1:12 pm

Apparently I haven't been reading Alan's blog enough...
http://beerblog.genx40.com/archive/2011 ... rontosyork
http://beerblog.genx40.com/archive/2010 ... didontario

Albany Ale?
http://beerblog.genx40.com/tag/albanyale

JerCraigs · Post by **JerCraigs** » Fri Apr 13, 2012 9:15 am

Is anyone doing a homebrew for this? or a pilot batch brew at a brewery? I have some ideas I wouldn't mind trying but I am not really set up to do them myself.

icemachine · Post by **icemachine** » Fri Apr 13, 2012 9:21 am

Will be doing a porter, if I can find a free day

Peter Collins · Post by **Peter Collins** » Fri Apr 13, 2012 9:36 am

I'm also a bit curious about this from a homebrewer's standpoint.

There seems to be very few details as it pertains to homebrewers being involved in this project. I can understand how a commercial brewer would participate wrt bottles and casks but what exactly are you looking for from a homebrewer? Especially given licensing, distribution, labeling etc., that might be expected at POS.

I would love to have something served at C'est What but would like to have a few more details before I spend a brew day on this one.

JerCraigs · Post by **JerCraigs** » Fri Apr 13, 2012 8:25 pm

There were more details on their website. The homebrews will be a competition, but not served at the bar.

Peter Collins · Post by **Peter Collins** » Fri Apr 13, 2012 8:39 pm

Then I must be totally blind or unable to read or both. LOL

I'm seeing the page that had the original link (http://www.cestwhat.com/beer.asp#bicentennial) provided with the blurb that started "In honour of the bi-centennial commemorations of the war of 1812, we are encouraging brewers to submit beers in the early 19th century style for the 2nd Annual Summer Festival Of Craft Breweries at C'est What on June 22nd and 23rd..."

I just don't see any details at all as it pertains to homebrewers.

Derek · Post by **Derek** » Fri Apr 13, 2012 11:09 pm

georgemilbrandt wrote: I am soliciting help from the local home brewing community to run a similar challenge for amateurs, perhaps leading up to having the winning brew produced professionally in time for Toronto Beer Week.

Has anyone stepped up to run a homebrew competition?

georgemilbrandt · Post by **georgemilbrandt** » Tue Apr 17, 2012 12:22 am

For home-brewers, my goal here is to drum up enough interest for 1812 style entries in the annual Toronto Beer Week homebrew contest (and help with the logistics of running the competition as well). The winner will be brewed by a commercial craft brewer or failing that by C'est What as our fall seasonal and will end up on tap at CW and other good beer friendly establishments.

The Bar Towel

Bi-Centennial Brewing Challenge

Thanks

Re: Bi-Centennial Brewing Challenge

Bi-Centennial home-brewers