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!
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…
50 RIDERS – FIVE BREWERIES – FOUR TOWNS – ONE DAY!
TICKETS ARE NOW ON SALE!
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!
TICKETS SOLD IN ADVANCE -ONLY-
NO SALES DAY-OF-TRIP!
The Oxford Companion to Beer definition of
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 update. Chemistry and Industry 17 (1988): 558–61.
From Craft Beer and Brewing https://beerandbrewing.com/dictionary/AVLhhy07n5/maillard-reaction
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