Events Calendar
January 5, 2019
  • Annual Pot Luck - Southwood Clubhouse
    Time: 6:00 pm - 10:00 pm
February 7, 2019
  • Club Meeting - Happy Raven
    Time: 6:00 pm - 9:00 pm
March 7, 2019
  • Club Meeting - Happy Raven
    Time: 6:00 pm - 9:00 pm
March 9, 2019
  • Bus Trip - Des Moines, IA
    Time: 6:00 am - 10:00 pm
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April Club Meeting

Thursday 4/6/17 6PM – 9PM
Empyrean Brewing Co 729 Q St, Lincoln, Nebraska 68508

Come join us for our April club meeting with the crew from Empyrean! We’ll be just above the loading dock space at 729 Q Street, in their Break Room on first floor. (Don’t park in the gravel lot, or you’ll get towed!)

Club Business: New President, Nebraska Shootout, Big Brew Info, Bus Trip, and more…

Education Topic: Brewers In Arms Witbier Tasting/Contest

Homebrew Policy: YES, PLEASE!

Bus Trip

Tickets are going fast but we have a few seats left. Be sure you get yours today by following the link below or be sure to pay Kim or Terry the old fashioned way at the meeting on Thursday at Empyrean. Details about the bus trip are listed below. Remember we will have prizes for riders and a day’s worth of awesome beer related activities!

BREWERS! Who’s ready for a road trip?
Here are the plans for the 2017 Beer Bus to the Heartland…


When: Saturday, April 8, 2017
Destinations: Prairie Pride Brewery in Grand Island, First Street Brewing & Steeple Brewing in Hastings, Operat house Brewery & Grill in Fairfield and Bottle Rocket Brewery in Seward
How: Arrow Stage Lines Bus

Price: $35 for members and $45 for non-members
Members can purchase a “plus one” ticket at member cost for their significant others/family (but not friends).

Brewery Visit Schedule:

8:30 am Board the bus at meeting place (Indian Village Shopping Center)
9:00 – 10:30 Leave Lincoln, drive to GRAND ISLAND
10:30 – 12:30 Prairie Pride Brewing Co. featuring Pizza lunch from Wave Pizza!

12:30 – 1:00 Leave GI, drive to HASTINGS
1:00 – 2:15 First Street Brewing Co.
2:15 – 3:30 Steeple Brewing Co.

3:30 – 4:00 Leave Hastings, drive to FAIRFIELD
4:00 – 6:00 Opera House Brewery & Grill featuring a hot Buffet Dinner!

6:00 – 7:30 Leave Fairfield, drive to SEWARD
7:30 – 8:30 Bottle Rocket Brewing Co.

8:30 – 9:00 Drive back to Lincoln
9:00 pm Unload bus at meeting place.

(Final menu details will be announced ASAP.)


– You can bring food or drink onboard the bus – and sharing is encouraged! Please, no kegs – Bottles/cans/growlers only.
– The bus leaves the parking lot AT 9:00 AM SHARP – don’t be late, or you’ll be left behind in Lincoln.
– Consider leaving off your strong colognes or perfumes today – The bus does get a little whiffy!
– Small coolers are welcome onboard, but particularly large coolers will need to go underneath the bus!



The Oxford Companion to Beer definition of

Maillard reaction

is a type of non-enzymic browning that adds color and flavor to many types of processed food, including beer. The reaction is named after the French chemist Louis-Camille Maillard (1878–1936), who stumbled on it while trying to replicate biological protein synthesis around 1910. In essence, Maillard provided a chemical explanation for these browning processes that occur in everyday cooking and thus had been empirically known since man began cooking food.

Maillard products are the result of a complex series of chemical reactions between the carbonyls of reactive sugars and the amino groups of amino acids. Maillard reactions are favored or occur more readily at higher temperatures, low moisture levels, and under alkaline (basic) conditions with pentose sugars (i.e., arabinose, xylose) reacting more than hexoses (e.g., glucose), which in turn react more than disaccharides (e.g., maltose). Amino acids also have differing propensities for undertaking Maillard reactions, with lysine and glycine being the most reactive. See amino acids. The final products of Maillard reactions are melanoidins (brown nitrogenous polymers).

The most favorable process phase conditions for the formation of Maillard products, proteins or peptides linked to sugars, occur during malt kilning. Kilning, owing to the low moisture content toward the end, is manipulated by maltsters to achieve the various combinations of color and flavor utilized by brewers to produce different styles of beer. See kilning. Crystal and caramel malts are produced by increasing the kiln temperature of well-modified green malt quickly to 140°F–167°F (60°C–75°C) to liquefy, or rather gelatinize the starchy endosperm. The crystal malt is finished by further drying and heating to produce the caramelized malt. More extreme conditions are used to produce other specialty malts in roasting cylinders by increasing temperatures from 167°F–347°F (75°C–175°C) and then more slowly to 419°F (215°C) to produce chocolate malt and to 437°F (225°C) for black malts. These have substantially higher colors and more intense, potentially harsher flavors.

Maillard browning reactions also take place in the kettle during wort boiling and can develop deeper colors in worts. They also occur during mash boiling phases of decoction mashes, and proponents of decoction mashing often claim that superior depth of malt flavor can result.

Ames, J.M. The Maillard browning reaction—an updateChemistry and Industry 17 (1988): 558–61.

Evan Evans

From Craft Beer and Brewing

March Club Meeting

Wednesday 3/1/17 6PM – 9PM
Turbine Flats 2124 Y St, Lincoln, Nebraska 68503

MOVED!! This meeting will be hosted at Turbine Flats due to unforeseen complications. Please park in the paved lot to the West of the building, on Y Street. You will enter the building through the large glass doors on the South side.

Club business: Stars Hockey Game, Bus Trip, March Social Meet, April Club Meeting, Nebraska Shootout Club Round judging, Nebraska Shootout volunteer & steward sign-up.

Tech Talk: Guest Speaker Kolby Wood (Pending)

Guests: Please email us at to let us know you will be joining us! Bring ID – All guests will be carded!

Members: Please be sure to sign in at the table when you enter – All members must sign in on our attendance sheets.

Homebrew policy: YES PLEASE!
We encourage you to bring your homebrew to share, but NOT any commercial beers. We want to see what you’ve been making lately!

Please make sure to keep the space clean, and we need at least a few of you to stick around and make sure everything is left exactly how we found it! Our club is lucky to have so many places in town that let us use their space for free! Let’s keep it that way, and show them how much we appreciate their support.



National Homebrew Competition
Entries to Matt by 3/2 for club shipping to St. Louis and Denver

IBU Open
Entries to Matt by 3/13 for club shipping to Iowa



Golden Promise pale malt, made from the eponymous spring barley variety, is a UK classic. Historically the Scottish analog to English Maris Otter malts, Golden Promise is well used in any English or Scottish style ale. The sweet, robust malt flavor of Golden Promise has also made it a choice base malt for American IPAs, lagers, and several famous whiskeys.

Malt Type International Base Malt
Alpha Amylase 0
Diastatic Power 70
Extract % 80
Origin UK
Soluble Protein % 4.3
Total Protein % 10
S/T 0
Usage % 100
Lovibond 2.1-2.8
Moisture % 3.4

February Social Meet Up

Wednesday 2/15/17 5:30PM
Zipline Beer Hall 5740 Hidcote Dr. Ste B
Come hang out with the Lagers at Zipline’s new Beer Hall

No agenda – No itinerary – Just good old fashioned friendship and brews. Join us any time – Don’t stress over running late, or leaving early. Come as you are – Wear your Lagers shirt if you want to!

Remember, Monday night is Pint Night so come thirsty!

Please, NO homebrew at this event!!

Upcoming Events

March Club Meeting
Wednesday 3/1/17 6:00PM
Turbine Flats, 2124 Y St. – park in the paved lot West of building. Building entrance is on Y St.
Homebrew is welcome – No commercial beer please.

March Social Meetup
Thursday 3/16/17 5:30PM
Ploughshare, 1630 P St. – Ploughshare parking is available in back – enter from 16th St, or on-street nearby.
No homebrew please. Current Lincoln Lagers club members get a discount on Ploughshare pints!

Lincoln Lagers’ Night With The Stars

Join us for the Lincoln Lagers Night at the Stars!
Saturday, March 18th, 2017
Face-off at 7:05PM – We’ll meet up around 6:30PM outside…

We have 20 seats available in the Monzon Suite at the Ice Box for the match vs. Bloomington Thunder. Puck drops at 7:05 p.m.

Admission is $25, which includes two drink coupons!

You can reserve your seat(s) on the Facebook page or on theLincoln Lagers forum, starting right now!

You can pay us in cash, check, or with a card using PayPal at a club meeting. Payment must be made by, or at, the February meeting. Any unpaid tickets will be released for others to claim.

Your tickets will be available for pick up at the March meeting.


You can pay us at any Club Meeting. We take cash or checks,
and we can accept credit cards via PayPal. 
A small processing fee will be added to PayPal transactions.
Sorry, but no cash sales at the venue! Advance tickets only.

From the March newsletter mailing…

Thursday, April 2nd, at 7pm.

Madsen’s Bowling & Billiards, 4700 Dudley. ( map ) ( Madsen’s website )

If anyone has any topics they’d like to talk about at the meeting, head on over to the Lagers Forum to share your ideas. :)

The Monthly Meeting is scheduled for the first Thursday of the month, Novembeer 6th. We’ll be at BBQ4U at 7 o’clock. Come hungry. Details and directions will be coming in the next issue of Brew News, or you can hit the Map on BBQ4U’s site.

This is a placeholder for the new Lincoln Lagers’ website. The old site is not happy, so the new site must go up. Work in progress, check back soon. Also watch for the old Blog posts to start popping up.

Congratulations go out to Mark Beatty for winning yesterday’s Beer Quest Beers of the UK public competition. Mark won with a really tasty Irish Red Ale. It wasn’t easy as both Mitch Larsen’s Summer ESB and Josh Ames’ Oatmeal Stout were in close contention.

See all the scores at

To be honest I believe this is the first Beer Quest where the 2nd place beer actually received more 9 and 10 rankings than the winner. Mark got 332 of his 726 total points from 9 and 10 rankings. Mitch got 387 of his 700 points from 9 and 10 rankings. As we all know total points take the day and Mark received the lowest number of 1 and 2 rankings and the highest number of points from 3 – 8 rankings.

Sorry – I’m just spouting nonsensical numbers, must be an election year! Bottom line any of the 10 finalist beers could’ve won and any of them wouldíve made a great seasonal brew for us.

It just so happens that the only Irish style won the day and it will be tapped just in time for St. Pats on the 17th (if all goes well it will be on tap at Lazlo’s and FireWorks on the 13th of March.) From a marketing standpoint it’s as if the planets have aligned.

Our next Beer Quest WILL be for IPA (hops shortage be damned) – there will be SOME restrictions on variety of hops – at this time I’m unsure but we may have to limit the amount of hops we will provide each brewer – that’s all I’ll say until I’m for sure.

Registration forms for the IPA Beer Quest will be posted on the web Friday afternoon 2/22 and deadline for entry will be Friday 2/29.

Schedule and registration forms will be posted on this page

Thanks to all of you who have helped make this the coolest little beer event between the Mississippi and the Rockies!


Event Date: Sunday, 5/18/08

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