So, I’ve been a member of F.O.A.M. for the last year and a bit. I’m still not brewing as much as I would like*, but they’re a good bunch of guys (and gals) who love to talk about beer and brewing, and would never deign to make fun of anyone still using extracts.

Anyway, last night was our (postponed) February meeting, which for the last few years has been held at the Wild Goose Brewery. E.T. behind the bar was cheerfully passing out samples of several labels from Wild Goose and Flying Dog, as well as a tap for Backfin Pale Ale. Bob the head brewer came ’round to let us know that their Belgian Trippel (made with Westmalle yeast) and Biere de Garde would be coming out within the next four to six weeks.

I got to sample the last of Test Batch #69. They were very coy about whether this might become a commercial product or not. I thought it was interesting. The Gonzo Imperial Porter and Double Dog Double Ale were popular (and delicious) but I limited myself to one sample of each. (At ABVs over 9 and 10 percent respectively, it’s for the best.) I didn’t get to sample everything they have on tap. Good thing, too, or I wouldn’t have gotten home until the wee hours of this morning.

I also got to wander around the brewery a bit. One of the brewers—just moved out from Colorado—was showing some other folks around, so I tagged along and learned a few interesting things.

Afterwards, fellow F.O.A.M.er Rick and I stopped in at Barley and Hops. They had their new Barrel Aged Jim Stout on the hand pump (Oatmeal Stout aged in Jim Beam barrels), which was quite good. I also had a couple of glasses of the Schifferstadt Stout, a nice dry stout that was just smooth and creamy. It was excellent, and just what I want when I think “stout”.

A good meeting.

* Heck I’m not writing here as often I would like. I’ve been darn busy.

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For the last eight or ten weeks I have been attending a once-a-week homebrewing class at The Flying Barrel. You may remember that I’ve mentioned these classes before.

The classes are run by fellow F.O.A.M. member Buck Reed, ably assisted by Jim, Chris and Troy.

On the upside, I’m learning a fair amount. It’s also nice to brew in nice large 20-gallon kettles over a gas flame, with all the bulk materials near to hand, and to do it as a social activity. (Prior to this all of my homebrewing had been solo.)

Unfortunately, I’m extraordinarily busy right now and it has been tough to accommodate that three or four hours each week. We’re limited to a single-stage fermentation of two weeks. I like to do a primary fermentation of about a week and then a secondary fermentation for two weeks or so before bottling. It can also get a little crowded in the back room.

A problem that is nice to have is that I’m bringing home a case of beer a week from this class. I’ve never had more than a case of homebrew in the house, and now I have five and counting. It’s a nice problem to have, but I just don’t have the space in my storage room. To further complicate matters, several of these are styles that will do well to age for six months or longer. I have at least three more cases to bring home in the upcoming weeks; I don’t know where I’m going to put it.

I’m sure I’ll manage, even though most of these are styles my wife has no interest in. No domestic disharmony yet.

Relax. Don’t Worry. Have a homebrew.

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Soon-to-be author and fellow F.O.A.M. member Buck Reed is once again offering classes for beginning beer making.

There are two different courses, both held at The Flying Barrel in Frederick, Maryland.

The first will be held Thursdays at 6:30 PM, starting September 27, 2007.

The second will be held Mondays at 6:30 PM, starting October 8, 2007.

Cost: $40 to register, about $35 per case of beer.

This is an 8 to 10 week class on beer making for beginners.

For more information or to register contact the Flying Barrel at (301) 663-4491.

Space is limited so act fast.

Directions to The Flying Barrel
Google Map

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