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The Press September, 2008 Volume 38, Issue 9

Founded and Chartered August 18, 1971 News items and editorial comments in this publication do not necessarily reflect the views and opinions of the Boeing Company

What’s Happening?

Grape picking, delivering, and crushing!!

Table of Contents 2 President’s Corner Mick Pegg 3 WineFest Results Brad Sherman 7 Tips Mark Emiley

Richard Klep 9 Announcements Mark Emiley Miscellaneous John Falkowski

12 Club Flyer 13 Calendar Of Events 14 Executive Board

The Press is now available online at: http://www.bewbc.org/newsletter/pcurr.pdf

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President’s Corner…

Last month I had the good fortune to taste the winning wines from our own Winefest. Two weeks ago I had the good fortune to taste from the vineyards and wineries in Walla Walla and Red Mountain. One week ago I had the good fortune to sample wines and vineyards in Napa Valley and Sonoma. And this weekend I had the good fortune to sample a wide array of the wines at St. Michelle in Woodinville. What stood out among all of these tastings is that our club members are making wines every bit as good as those from the leading wineries across the Western United States, which is as good as saying that we are making some of the greatest wines in the world. And the same quality I know is true of our beer makers. So congratulations to all of you for the quality of your craft. Here's three cheers for a great harvest season and the great libations that will follow. As a club there is strength in numbers and we want to continue to grow to ensure we have the collective ability to access the best ingredients. In this months press you'll find a flyer intended to advertise the attributes of our club and entice others to join us. Please take a bit of time to print a few copies of the flyer and post them on the bulletin boards in your work area. Mick Pegg

 2008 Wine Fest FinalsTable 1

Category Name Entry Jg1 Jg2 Jg3 Avg Place Best of Show Best of Show Best of ShowF Paul Joppa 259 18 16 16 16.7 1 XF Joe Sikora 254 12 13.5 14.5 13.3 2F Vince Zanella 280 9 16 12.5 12.5 3

Category Name Entry Jg1 Jg2 Jg3 Avg Place Best of Show Best of Show Best of ShowC Kevin Neal 267 18 16 17.5 17.2 1 XC George Montanaro 233 16.5 18 16 16.8 2C Brad Sherman 270 20 18.5 12 16.8 2 X XC Dave Butner 231 17 16.5 16.5 16.7C George Montanaro 234 15.5 18 16.5 16.7 XC Tom Del Pozzi 241 17 16.5 15 16.2C Todd Chapman 284 16 16 16.5 16.2B Kevin Neal 265 17 14.5 17 16.2 XC Aydin Akdeniz 286 19 15 12 15.3 XB Kevin Neal 266 14 17 13.5 14.8C Paul  Woodward 248 10 16.5 10.5 12.3

Category Name Entry Jg1 Jg2 Jg3 Avg Place Best of Show Best of Show Best of ShowA Mick Pegg 238 16 16 16.5 16.2 1A Joe Sikora 255 18 17 12.5 15.8 2 XA Dave Butner 232 15.5 18 13.5 15.7 3A Larry Westerlund 250 16 17.5 13 15.5A Paul Joppa 261 16 15.5 15 15.5A Kevin Neal 263 11 16 16.5 14.5A Larry Westerlund 251 15.5 16.5 11 14.3A Larry Westerlund 249 15 15 12 14.0A Aydin Akdeniz 285 16 15 11 14.0A George Montanaro 235 15 15.5 10.5 13.7A Paul  Woodward 244 11 17.5 12 13.5

Category Name Entry Jg1 Jg2 Jg3 Avg Place Best of Show Best of Show Best of ShowU5 Doug Devol 275 16 13 17 15.3 1 XU8 Doug Devol 276 18 10 10 12.7 2 X

 2008 Wine Fest FinalsTable 2

Category Name Entry Jg4 Jg5 Jg6 Avg Place Best of Show Best of Show Best of ShowG Doug Devol 273 16 18 17.0 1 XG Vince Zanella 282 16.5 17 16.8 2G Paul Joppa 260 12 15 13.5 3G Doug Devol 274 15 12 13.5 3G Kevin Neal 268 14 12 13.0J Paul  Woodward 247 8 11 9.5G Vince Zanella 283 7 10 8.5G Vince Zanella 281 7 9 8.0G Vince Zanella 279 6 7 6.5

Category Name Entry Jg4 Jg5 Jg6 Avg Place Best of Show Best of Show Best of ShowD Tom Del Pozzi 240 17 18 14 16.3 1 X XD George Montanaro 236 15 13 17.5 15.2 2 XD David Hauck 277 15.5 13 17 15.2 2D Brad Sherman 271 14 17 14 15.0D Paul Joppa 262 16.5 12 15 14.5D Tom Del Pozzi 239 11 15.5 15 13.8D Doug Devol 272 13 13 14.5 13.5D Paul  Woodward 246 7 12.5 13 10.8

Category Name Entry Jg4 Jg5 Jg6 Avg Place Best of Show Best of Show Best of ShowE Dave Butner 237 17.5 15 18 16.8 1 X XE Larry Westerlund 252 19 15.5 16 16.8 1 XE Tom Del Pozzi 243 16 17 15 16.0 3E Tom Del Pozzi 242 15 15 16 15.3E Joe Sikora 257 15 13 15.5 14.5E Joe Sikora 256 13 14.5 15.5 14.3E David Hauck 278 11 13.5 12.5 12.3E Paul Joppa 258 11 12.5 13 12.2E Larry Westerlund 253 11 11 12.5 11.5E Paul  Woodward 245 10 10 8.5 9.5E Brad Sherman 269 7 9.5 11 9.2

 2008 Wine Fest  Preliminary's

Class Entry Ingredient Year Jg1 Jg2 Jg3 Jg4 Jg5 Jg6 JgAv Entrant PlacementA 249 Cab Sauv 2004 18.5 18 17.5 18.5 18.1 Larry Westerlund 1A 251 Cab Sauv 70%, Syrah 30% 2005 18 18.5 16.5 19 18.0 Larry Westerlund 2A 250 Cab Sauv 70%, Cab Franc 10%, 

Merlot 20%2004 17 16.5 17.5 18.5 17.4 Larry Westerlund 3

A 244 Cab Sauv 2006 15 17 17 17.5 16.6 Paul  WoodwardA 235 Cab Sauv 85%, Merlot 5% 2006 16 15.5 15.5 16 15.8 George Montanaro

A 255 Cab Sauv 2005 14 13.5 14 16 14.4 Joe SikoraA 263 Cab Sauv 2004 13.5 14 15 15 14.4 Kevin NealA 238 Cabernet Sauv 100% 2006 13 12 15 12 13.0 Mick PeggA 261 Cab Sauv 2003 12.5 12 11 16 12.9 Paul JoppaA 232 Cabernet Sauv 73% 2006 14 12 13 12 12.8 Dave ButnerA 285 Cab Sauv 2006 10 12 12.5 11.5 11.5 Aydin AkdenizB 265 Merlot 2004 17 18 17.5 18 18 18 17.8 Kevin Neal 1B 266 Merlot 2005 18 19 18 15.5 16 19 17.6 Kevin Neal 2C 234 Merlot 60%, Syrah 25%, Cab Sauv 

10%2006 18.5 16 17 19 19 17 17.8 George Montanaro 1

C 286 Cab Sauv 75%, Sangio 25% 2006 19 15 18 18 18.5 18 17.8 Aydin Akdeniz 1C 231 Merlot 57%, Cab Sauv 39%, Syrah 

4%2006 15 20 19 19 14.5 18.5 17.7 Dave Butner 3

C 270 Cab Sauv 60%, Cab Franc 25%, Merlot 15%

2005 18 18 19 16.5 17 17.5 17.7 Brad Sherman 3

C 267 Meritage 2004 19 15 15.5 18 20 17 17.4 Kevin NealC 233 Cab Sauv 60%, Merlot 25%, Syrah 

10%, Malbec 3%2006 16 17 18 18.5 15 16.5 16.8 George Montanaro

C 284 Meritage 2005 16 18 16.5 17 16 15.5 16.5 Todd ChapmanC 241 Cab Sauv 55%, Syrah 35%, Sangio 

10%2005 13 15 15 15 16 16 15.0 Tom Del Pozzi

C 248 Cab Sauv 50%, Syrah 30%, Merlot 20%

2005 12 11 9 11.5 13 11.5 11.3 Paul  Woodward

 2008 Wine Fest  Preliminary's

D 262 Cab Franc 2004 17.5 17.5 17 17.5 17.4 Paul Joppa 1D 271 Sangio 60%, Cab Franc 30%, 

Merlot 10%2006 17.5 17.5 17 15 16.8 Brad Sherman 2

D 277 Syrah 50% Counoise 45% 2006 16 14 17 15 15.5 David Hauck 3D 246 Zinfandel 2004 14.5 13 15.5 16 14.8 Paul  WoodwardD 236 Malbec 2006 12.5 13.5 16.5 14 14.1 George Montanaro

D 239 Sangio 80%, Cab Sauv 20% 2005 13.5 16.5 12.5 13.5 14.0 Tom Del PozziD 240 Sangio 70%, Cab Sauv 20%, Syrah 

10%2005 14 15 14 13 14.0 Tom Del Pozzi

D 272 Marechal Foch 2006 14.5 13 12.5 9 12.3 Doug DevolE 237 Syrah 85%, Merlot 10% 2006 17.5 18 16 17 17.1 Dave Butner 1E 258 Syrah, Couniose, Viognier 2006 19 18 16.5 15 17.1 Paul Joppa 2E 256 Syrah 2005 17 14 17 15 15.8 Joe Sikora 3E 257 Syrah 2006 15.5 11 17.5 16 15.0 Joe SikoraE 252 Syrah 2004 14 11 11 14 12.5 Larry WesterlundE 242 Syrah 80%, Cab Sauv 20% 2005 12 11 10 12 11.3 Tom Del PozziE 243 Syrah 98%, Sangio 2% 2005 13 9 10 12 11.0 Tom Del PozziE 278 Syrah 90% 2006 11 6 9 12 9.5 David HauckE 245 Syrah 2004 8 3 7 5 5.8 Paul  WoodwardE 253 Syrah 2005 5 7 3 4.5 4.9 Larry WesterlundE 269 Syrah 99%, Viognier 1% 2005 4 7 3 5 4.8 Brad ShermanF 259 Pinot Noir 2006 16 17 17 17 16.8 Paul Joppa 1F 254 Pinot Noir 2006 19 15.5 15 13 15.6 Joe Sikora 2F 280 Pinot Noir 2006 9 11 12 12 11.0 Vince Zanella 3G 273 Sauv Blanc 2007 18 17 19.5 17 17.9 Doug Devol 1G 260 Pinot Gris 2007 18 15.5 14 16 15.9 Paul Joppa 2G 282 Muller Thurgau 2007 14 17 14.5 17 15.6 Vince Zanella 3G 268 Pinot Gris 2006 16 16 17 13 15.5 Kevin NealG 274 Semillon 2007 17 14 12 18 15.3 Doug DevolG 283 Pinot Blanc de Noir 2007 15 14.5 13 16 14.6 Vince ZanellaG 281 Pinot Chardonnay Bin 2 2007 15 14 15 14 14.5 Vince ZanellaG 279 Pinot Chardonnay 2007 12 9 9.5 10 10.1 Vince ZanellaJ 247 Riesling 2007 12.5 12.5 12.5 12 12.4 Paul  WoodwardU5 275 Blackberry 2007 14.5 14.5 13.5 14 14.1 Doug DevolU8 276 Strawberry 2007 15 17 15 14 15.3 Doug Devol

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Tips

Wine Making tip: The Secret of making white wine I had the privilege as membership chairman to get to know some of our members and will be discussing in the coming months some of their experience and expertise on aspects of Wine making. The first effort is centered on beyond what the book states on making great white wine. I talked to Doug Devol who continues to win annual awards on his white wines. Doug believes when making a good white wine the most important factors to control, are temperature control, and eliminating exposure to oxygen. Below is a summation of his process:

• Receive grapes from the club, and processed through the destemmer/crusher • Let crushed grapes sit for 4-6 hours to stabilize • Start the pressing process by collecting the free run juice in one container • Collect the normal pressed juice from the press • Dump grapes into the fermentor and quickly reload the press and do one hard press - keeping this juice

separate. • Load juice into fermenting container or carboys • Let cold soak for 1-3 days to brown, this is done at cold temp (i.e. refrigeration probably required unless you are

doing later white grape) • Re-rack to primary fermentation vessel, and take some of the sediment/lees with the transfer for flavor/mouth

feel • Start yeast per the instructions, if Go-ferm/Ferm-K is required • Keep fermentation in the 45-50 Degree range - 45-90 days should complete the fermentation process • He doesn¹t stir or re-rack until 1-2 brix is reached, then tops off the fermentors • Racks and lets settle • Fines first with Bentonite and sparkoloid, sometimes uses Gelatin and Kieselsol (silicon base), (expensive kits) • By maintaining a long and cold fermenting process he is able to keep more fragrance and nose and capture the

terroir of the fruit. Thanks for sharing Doug, we have several new members who have joined us specially to make an outstanding white wine. This should provide the ground work for several members to make great white wine. By Richard Klep

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Brewing tip of the month: Dechlorinization via Campden The chlorine in your tap vater that helps keep your water free of microbes is great for keeping your water clean, but not great for your beer. Chlorine and chloramines can form chlorophenols which have unpleasant aromas. They can create medical or plasticy notes in your beer. Some are more sensitive to these aromas, but it is safe to say that we’d like to keep these to a minimum. There are a few easy ways around this. First, you can carbon filter your water through something like a Brita filter. This is very effective but is somewhat time consuming and you obviously need a filter setup. Also, Brita filters unfortunately do not remove chloramines, which are becoming more and more common in water supplies. You can also simply use drinking water purchased from your grocery store. This is more expensive, but you don’t have to worry about filtering. You can also boil the water in advance which will drive off chlorine, but this is pretty time consuming (in heating and cooling) and takes energy. Again, this won’t drive off the more persistent chloramines. The final technique is the one I highly recommend due to time, effectiveness, and cost. By simply adding a campden tablet (potassium metabisulfite) to your brewing water, you will effectively remove chlorine AND chloramines. It converts chlorine to chloride and the sulfite is converted to sulfate. Chlorides and sulfates are a normal part of the brewing process and the amounts at which they are added to the beer are very low and well within brewing margins. For chloramines, some ammonium ions are released into the water which is also okay because this is part of a brewer’s mash. One tablet will dechlorinate up to 20 gallons. Don’t worry if you are only doing 5-10 gallons, it won’t be noticeable but if you want, you can break up the tablet in half. Basically, just crush it up and add it in. The reaction is very fast (done in minutes once dissolved) so you can crush, mix, and brew quickly. Campden tablets are cheap (much cheaper than your other alternatives) and available at most brewing stores. If you have a brewing tip you would like to share with the club, please send it to markemiley@ earthlink.net. It may be common sense to you but could save someone else’s beer.

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Announcements

September Beer Events: September 12-13th, Washington Beer Commission Oktoberfest September 20th, 10-2:30, Cider and Mead Clinic - 23rd, Larry’s Brewing Supply Cider and Mead Making Clinic – Sept 20th On Saturday September 20th, WAHA will host a Mead & Cider Clinic at Larry's Brewing Supply. BEWBC members are encouraged to come by and learn about making these fermentation products. There will be discussion about mead and cider styles as well as making mead and cider. There will be information about where to obtain fruit and must for cider and honeys for mead. Additionally, there will be information about judging these styles. To coincide with this clinic, there will be a local Mead & Cider only competition about this time next year. Come to the clinic, learn about making mead & cider, make a mead or cider and then enter it in the Mead & Cider only competition next year. There will be a $15.00 charge for the clinic that will cover lunch, handouts and tastings of various meads & ciders. BEWBC WILL PAY THIS FEE FOR MEMBERS ATTENDING THE CLINIC. The clinic will begin at 10:00 am and run through about 2:30 pm. As a bonus, on Friday September 19th, The Impaling Alers will host a mead making demonstration by one of their long time club member meadmakers, Rich Webb. Come to Larry's Brewing Supply on Friday night at 7:00 pm as well and watch mead being made. If you've never made mead or cider before, here's a couple of great opportunity to explore these interesting styles. Click here to RSVP and reserve a spot or to ask questions. You can also contact Tim Hayner at tim@ bigalbrewing.com.

2008 Variant Homebrew Competition This year’s Variant Homebrewing Competition will be orchestrated around the Winter Social and will focus on process. For those unfamiliar, the Variant Homebrewing Competition is an event which focuses on allowing changes around one particular aspect of the beer to see how significantly different and tasty of beers we can come up with. Since we at Boeing are adept at making small improvements to our line of aircraft, we should be able to do the same for our beers. In this contest, competitors will be given a kit of ingredients, all of which must be used in the brew. The kits will include malt extract or base malt (brewer’s choice), specialty grains, hops, yeast, priming sugar and bottle caps. This year, everyone must brew the same exact recipe and the variable is your brewing process. How clean is your operation? How vigorous is your boil? How do you add your hops? All of these things (and many more) affect how the same recipe will come out and we’ll see who can do the best with what they have. So, what do you need to do to participate? Well, first, let us know that you want a kit. To enter the competition, please register online at:

http://www.surveymonkey.com/s.aspx?sm=PE0Cnt9SFWXCg3GYH0NcyQ_3d_3d or contact Mark Emiley (206-251-1344 or markemiley @earthlink.net) to register and receive your ingredient kit. Requests must be made by September 30th. They will be prepared and available for pickup at Larry’s Brewing Supply in Kent, WA. We’ll collect the “orders” and the kits will be available for pick-up starting in October (there will be a $10 entry fee for extract kits and a $5 entry fee for all-grain kits, but think of it this way, you are getting a 5 gallon batch of beer for $5/10). Once you get your kit, you can brew it at your leisure, aiming to have it in the best shape for the Winter Social. You will need to save 6 brown bottles for evaluation. Entries will need to be labeled with a bottle id and dropped off at Larry’s Brewing Supply before 5:00 pm the day before the Winter Social. You can drop them off early, don’t worry. You can also bring properly labeled and chilled bottles to the event itself AS LONG AS YOU GET THERE BEFORE THE SOCIAL OFFICIALLY STARTS. You can find all of the rules on the club website or in the Press.

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This year we will also be doing a two-phase judging. First, there will be a BJCP judging of the beers assessing the technical and stylistic accuracy of the beer. Then there will be a “tasters favorite” vote at the Winter Social where the attendees will taste all entries and vote for the beer that they enjoy the most, regardless of style or technical merit. The brew with the highest average score will win the title of Supreme Variant Brew and the brewer will be dubbed Supreme Variant Homebrewer (complete with trophy). The base recipe is an English Mild, a very nice and easy drinking session beer. You can learn more about the style at www.BJCP.org. BEWBC and BEEWBC members are welcome to enter. Once again, for all details, check the BEWBC website. Good luck!

BJCP Classes Coming Up Several local clubs are getting ready to do a set of coordinated BJCP classes. The goal is to be able to schedule classes in several areas where different classes are being taught each week so that if you miss one, you could attend another location’s meeting. They are likely to be held in Everett, North Seattle, and Kirkland. The test is planned to be held in late January or early February. These classes are a great way to learn about beer and develop your tasting capabilities. Mark Emiley went through the class last year and can give you a good summary if you are interested. If you would like to get involved in a class, please check with Mark Emiley and he will get you in touch with the appropriate club. You can also check the Washington Homebrewers website for more details: www.wahomebrewers.org

Washington Beer Commission Oktoberfest Friday, September 12th, 4-10pm (Happy hour 4-6pm- 2 bonus tokens!) Saturday, September 13th, 1-10pm Admission and token sales end at 9:15pm & taps close at 9:30pm Location Pyramid Alehouse parking lot 1201 1st Ave. S. Seattle, WA 98134 Directions Rain or shine

Admission $25 advance tickets/day of admission Day of admission includes a mug and 6 tokens Advance tickets include a mug and 8 tokens Happy hour: Friday, 4-6pm—2 bonus tokens Designated driver admission is $5 and available at the gate only 21+ ONLY

Beer Tastes 6oz half mug tastes are one token each. 12oz full mug tastes are two tokens each. Additional tokens are $1.50 each or bulk discounts also available.

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Fourth Annual BEWBC Variant Brewing Competition: How far can your brewing abilities take you in creating

the best-tasting brew? Year 4: Process

We’d like to invite you to join in the Fourth Annual Variant Brew Competition and design the best-tasting beer

possible with a limited set of ingredients. Since we at Boeing are adept at making small improvements to our line of aircraft, we should be able to do the same for our beers. In this contest, competitors will be given a kit of ingredients, all of which must be used in the brew. The kits will include malt extract or base malt (brewer’s choice), specialty grains, hops, yeast, priming sugar and bottle caps.

This year’s Variant focus will be on process. The participating brewers must brew the exact recipe given. No additional variations may be added (besides water). It is up to their brewing techniques and processes to create the best brew possible. This year we will also be doing a two-phase judging. First there will be a BJCP judging of the beers assessing the technical and stylistic accuracy of the beer. Then there will be a “tasters favorite” vote at the Winter Social where the attendees will taste all entries and vote for the beer that they enjoy the most, regardless of style or technical merit. The brew with the highest average score will win the title of Supreme Variant Brew and the brewer will be dubbed Supreme Variant Homebrewer (complete with trophy).

To enter the competition, please register online at http://www.surveymonkey.com/s.aspx?sm=PE0Cnt9SFWXCg3GYH0NcyQ_3d_3d or contact Mark Emiley (206-251-1344 or markemiley @earthlink.net) to register and receive your ingredient kit. Requests must be made by September 30th. They will be prepared and available for pickup at Larry’s Brewing Supply in Kent, WA. There is a $10 entry fee for extract kits or a $5 entry fee for all-grain kits, payable to BEWBC.

This year’s base style will be an English Mild (BJCP Cat 11A)

Contest Rules 1. All ingredients provided in the ingredient kit must be used in accordance with the recipe. 2. Processing aids such as Irish moss, gelatin, and water treatments may be used. 3. The batch size is 5 gallons. The brewers must provide six brown, unmarked 12 oz bottles. Entries must be

dropped off at Larry’s brewing supply before 5:00 pm on the day before Winter Social or chilled bottles can also be brought to the Winter Social but must arrive at the starting time of the social (you can come up to 30 minutes early as people will be setting up). The bottles must be capped with caps provided in the ingredient kit and should be labeled with an AHA/BJCP bottle ID (http://www.bjcp.org/SCP_BottleID.pdf).

4. There are no limitations on brewing techniques provided nothing else is added to the beer. The only limitation is that the techniques used must accommodate the recipe.

5. Competitors must be registered BEWBC and BEEWBC members (family too). One entry per person.

Supplied Ingredients (Core recipe based off of English Mild, BJCP Cat 11A)

5 lbs Light Malt Extract (Bulk Briess) or 6.5 lbs Gambrinus Pale Malt

0.5 lbs 60 L Briess Crystal Malt 0.375 lb 120 L Briess Crystal Malt

0.25 lb Pale Chocolate Malt 0.125 lb Black Patent Malt

1 oz EKG @ 4.0% AA – 60 minutes ¾ Cup Priming Sugar

60 Bottle Caps 1 Pack Dry Yeast

Miscellaneous

Scientists use particle accelerator to date wine http://www.newsdaily.com/stories/l1539517-france-wine/

BEWBC is a club of about 140 beer and wine makers. It is one of the oldest "fermentation" clubs in the country (formed in 1972). If you are a Boeing employees or associate/family member, you are eligible to join! (see website for details)

Regular Meeting Date:3rd or 4th Thursday of the month

Primary Meeting Location: Tukwila Masonic Lodge

13034 41st Ave S, Seattle 98168

Activities and Services:• Seminars and Speakers – Beer and wine experts of recognized

standing discuss subjects of general interest• Beer and Wine Competitions – Runs the Puget Sound Pro-Am

Homebrew Competition as well as internal beer and wine competitions

• Summer and Winter Socials – Potluck, beer, wine, and fun!• Wine and Beer Making Courses – Classes offered to members

and spouses• Club Equipment – Free use of equipment used in wine and beer

making to club members• Monthly Newsletter – Features entertaining and educational

articles on winemaking and homebrewing• Library – A large collection of wine and beer books and

magazines available for loan to members• Grapes – Cooperative grape purchases at favorable prices on

Washington, Oregon, and California grapes

For more information on the club and how to join, visit our website:

http://www.bewbc.org

BEWBC Calendar 2008 Updated 9/4

(Changes are UNDERLINED) Date Activity Event or Planned Meeting Program Website, or other info Contact

Jan 24 WINE Program Wine Maker’s Forum Masonic Lodge in Tukwila Brad S.

26, 27 BEER Event Strange Brewfest – Water Street Brewing, Port Townsend www.waterstreetbrewing.com 360-379-6438 Feb 28 BEER Program Beer Faults Analysis & Wild World of Wheats Selection Pyramid Brewing @ Safeco Field Mark, Sean 6 - 8 Wine Event WAWGG Conference in Yakima www.wawgg.org/ 509-782-8234 7 - 10,14 Wine Event E.B. Foote Winery - Wine and Chocolate www.ebfootewinery.com 206-242-3852 23 Beer Event 13th Elysian Winter Beer Fest www.elysianbrewing.com 206-860-1920 Mar Fri 28 WINE Program March Madness Masonic Lodge in Tukwila Karen, Brad

1 Wine Event Phinney Assn. Wine Tasting www.phinneycenter.org/events.shtml 206-783-2244 21 Beer Event Homebrew Fair @ Larry’s www.homebrewfair.com 22 Beer Event Cask Beer Fest at the Seattle Center www.washingtonbeer.com/cbf.htm Brewer’s Guild 29 Wine Event Tim Narby's :Nota Bene Release Party 1-6 www.notabenecellars.com 206-459-2785 27 - 30 Wine Event 30th Anniv E.B. Foote– 1st winery by a BEWBC member www.ebfootewinery.com 206-242-3852

Apr Thur, 24 BEER Program Belgian Brew at Ellliott Bay Brewery www.elliottbaybrewing.com Mark, Sean 5 Beer Event Museum of Flight Hops & Props museumofflight.org/Display.asp?Page=hopsandprops 206-764-5720 5, 6 Wine Event Taste Washington' @ Bell Harbor www.tastewashington.org/ 206-667-9463

May 22 WINE Program

Sideways - NOT Merlot – The Washington Wine Karen, Brad

3 Beer Event National Homebrew Day – Big brew at Larry’s! www.beertown.com/events/bigbrew/ Mark, Sean 2, 3 Beer Event HopScotch Tasting www.hopscotchtasting.com/ 1 - 4 Wine Event Spring Barrel Tasting at E.B. Foote Winery www.ebfootewinery.com 206-242-3852

10 Wine Event 2nd Saturday tasting at :Nota Bene (current employee and memberTim Narby) and Cadence (former member Ben Smith) www.ssaw.info

12 - 18 Beer Event American Craft Beer Week www.beertown.org/events/acbw

20 Beer Event WAHA (Wa Homebrewers Ass’n) @ Elysian w/ Dick Cantwell 7p.m. www.elysianbrewing.com

Wed 28 Beer Event Puget Sound Pro-Am Competition Entries Due @ Larry’s www.larrysbrewsupply.com/contact.html Mark

Sat 31 Beer Event Puget Sound Pro-Am Competition www.bewbc.org/pro-am/index.htm Mark

June 26 BEER Program Kegging basics Mark, Sean 7 Beer Event Cascade Brewers Cup Competition cascadebrewersclub.org/ 8 Wine Event Taste Washington - Spokane www.tastewashington.org/ 206-667-9463 13,14, 15 Beer Event Wa. Brewers Guild Father's Day Brewfest – St. Edwards Park www.washingtonbeer.com/wabf.htm Brewer’s Guild

July Club Event Summer Social in Kent was on Summer vacation this year Map: http://tinyurl.com/3bnaad

4 - 6 Beer Event Seattle International Beerfest Seattle Ctr. Mural Amphitheatre www.seattlebeerfest.com

19 Beer Event Phinney Assn. Beer Fest 4-10 Shakesbeer in the parking lot www.phinneycenter.org/events.shtml 206-783-2244 24 - 27 Beer Event 21st Oregon Brewer's Fest Portland's Waterfront www.oregonbrewfest.com/

Aug Washington Wine Month www.washingtonwine.org/

Fri 8 Club Event WineFest Preliminaries at :Nota Bene-Masons Grand Lodge, Karen, Brad

Sun 10 Club Event WineFest finals & potluck @Karen Beattie Massey’s Issaquah Karen, Brad

3, 4 FYI Evergreen State Fair acceptance www.evergreenfair.org/ 425-303-0585 16 Beer Event Puyallup Fair Entry acceptance www.thefair.com 253-864-7869, 9, 10 FYI Evergreen State Fair judging www.evergreenfair.org/ 425-879-6225 24 Beer Event Puyallup Fair Entry judging www.thefair.com 253-864-7869,

Sept 1st–30th Wine Event No meeting-Just grape pickin', deliverin' & CRUSHIN'!! You 5, 6 Beer Event Great Canadian Beer Festival - Victoria www.gcbf.com/ 250-383-2332

12, 13 Beer Event 2nd Annual Wash. Beer Comm. Oktoberfest @ St. Edwards www.washingtonbeer.com/oktoberfest.htm

20 Beer Event WAHA Mead & Cider Clinic at Larry's Brewing Supply BEWBC website 253-872-6846

19 - 21 Beer Event Fremont Oktoberfest www.fremontoktoberfest.com/

Oktobr BEER Program Oktoberfest potluck with the Impaling Alers at Larry’s www.larrysbrewsupply.com/contact.html 253-872-6846 9 - 11 Beer Event Great American Beer Fest in Denver www.beertown.org/events/

Nov 20 WINE Program Karen, Brad

1 Beer Event Teach A Friend To Homebrew Day www.beertown.org/events/teach/ 8 Beer Event Phinney Assn. Beer Taste 7-9:30 www.phinneycenter.org/events.shtml 206-783-2244

Sat 29th Wine Event Harvest Open House at :Nota Bene 1-6 p.m. www.notabenecellars.com/pages/contact.html# 206-459-2785

Beer Event 4th Annual Winter Beer Festival www.washingtonbeer.com/wbf.htm

Dec Club Event Annual Winter Social6:00-10:00

4 - 7 Wine Event 12th annual E.B. Foote Winery -Open House www.ebfootewinery.com 206-242-3852

!! Open positions - Can you help? Updated 01/08/08 Changes underlined

BEWBC Executive Board 2008 Executive Board Name Work Phone E-Mail M C Alternate Phone President Mick Pegg 206-679-2759 mick.pegg (at) boeing.com 20-29 253.630.3318 VP – Wine Brad Sherman 425-985-0780 shermz (at) comcast.net 97-05 425.283.9960 VP - Beer Mark Emiley 206-544-7615 mark.emiley (at) boeing.com 45-14 206.251.1344 Treasurer Paul Woodward 253-931-5914 paul.w.woodward (at) boeing.com 5C-AC - Secretary Zach Bernson 425-315-3359 zachary.e.bernson(at) boeing.com 02-AW - Activities Committee Wine Activities Karen Beattie Massey 425-703-1450 beattiekaren (at) hotmail.com - 426.917.3317

Beer Activities Sean Russell 206-544-2319 sean.m.russell (at) boeing.com 14-KF 206.851.4315 Wine Education Dave Albano 425-717-5870 david.j.albano (at) boeing.com 02-58 - Beer Education Jim Papson 253-657-1041 james.m.papson (at) boeing.com 8M-97 360.802.0168 Meeting Administration John Falkowski 206-766-4246 john.a.falkowski (at) boeing.com 2L-87 253.922.5084 Retirees Doug DeVol - - - 206.937.0717

Grape Procurement Committee Coordinator Dean Sprayberry 425-266-2083 dean.sprayberry (at) boeing.com 03-82 425.244.1647 Library and Equipment Committee Library David Buhr 206-662-1754 david.f.buhr (at) boeing.com 35-87 206.290.3580 Equipment Greg Schumacher 206-662-0265 gregory.p.schumacher (at) boeing.com 4C-70 206.931.8565 Supplies* Pat Cullins - - - - Membership Committee Membership Richard Klep 206-595-8639 richard.a.klep (at) boeing.com 5X-4H 425.432.9669 Publications Committee PR/Communications Anne Brown 206-544-3081 anne.m.brown (at) boeing.com 1F-66 - Editor – The Press David Hauck 425-260-2178 david.p.hauck (at) boeing.com 2R-08 425.226.0151 Assistant Editor Doug Buffett 206-655-1659 makebrew (at) comcast.net 43-46 206.769.WINE Webmaster Dave Butner 425-918-6435 wine (at ) thebutners.com - 425.241.8585 Photography Doug Buffett 206-655-1659 makebrew (at) comcast.net 43-46 206.SOY.WINE

F. Y. I. Programs: 3rd or 4th Thursday of most months, 7:00 p.m. Location and date varies - See the Press or Club Calendar for details.

Dues & Address

Changes: Full time employee/contractor $30, Retirees $20. Pro-rated quarterly. Payable to BEWBC by March 31. Send dues and address/MC changes to Richard Klep 5X-4H.

Newsletter: Distributed the first week of each month. Ads and article submissions welcome. Send to David Hauck.

Deadline is the 25th of the prior month. Store /Library/

Storage: The Library has over 170 books and other media for checkout – Refer to \\fil-nw01-10\BEWBC\Library\Library_List.xls for items available; e-mail David Buhr and he will leave your request in a box on top of the library cabinet in the Kent Rec.Center *The Club Store no longer has assigned hours, but has a small assortment of essential supplies for events such as crush. Call Jack Randles about your supply needs, or go to Larry's Brewing (www.larrysbrewsupply.com/ , 7405 South 212th St. # 103, Kent 253-872-6846) and mention BEWBC for a discount. The former store space is available for seasonal storage needs, such as crush.

Equipment: Items for checkout issued as coordinated by the equipment manager Website: http://www.bewbc.org

http://groups.yahoo.com/group/BEWBC - members only, approval may take up to a day Everett Club: http://www.fortunecity.com/littleitaly/livorno/829/index.htm Affiliations: American Homebrewers Association (AHA)

Washington Association of Wine Grape Growers (WAWGG) Western Washington Amateur Winemakers Association (WWAWA)

Rec. Advisor: Ron Anderson, 425-342-8369, 0F-KA