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| Monthly Meeting: Tuesday, June 15 at 7:30 p.m. Click to join Sensory Analysis Happy Hour: Thursday, June 24 at 8 p.m. Click to join President’s Message  Join us at 7:30 p.m. on Tuesday, June 15 to meet Richard Preiss, one of the founders of Escarpment Laboratories. Richard will be talking all things yeast with the club. Bring your curiosity and your love of fungus. We’ll topics such as:What’s the deal with Kveik yeast? Can I really ferment it at 220 F? Tell me all of your best biotransformation secrets. I need to win the red ribbon in the hazy IPA category at NJ State Fair.Do I add the clean yeast or the funky stuff first when I am hosting a fermentation mixer? What kind of music do yeast prefer?What exactly is the difference between a yeast lab and a brewery again? Aren’t you both growing yeast by making beer?So really, can I ferment my Kveik at 220 F? I read an article in Zymurgy that said the hotter the better. Join our June meeting via Zoom Our Sensory Analysis Happy Hour at 8 p.m. on Thursday, June 24 will feature three American Pale Ales in preparation for our July Club Only Competition.  We have selected one of the OG American Pales, one of the first craft beers to be put in a can, and a more “contemporary” (2009 release) example of the style. This will be a great trip back into American craft history, revisiting the beers that the newer hoppy beers are standing on the shoulders of. Sierra Nevada – Pale Ale // Heavy on hops, that was always the brewery plan. So in 1980, we loaded Pale Ale up with Cascade—a new hop at the time named after the mountain range—and the intense aromas of pine and citrus sparked the American craft beer revolution. Oskar Blues – Dale’s Pale Ale // Dale’s Pale Ale is our defiant, proud, voluminously hopped mutha of a pale ale. If you’re looking for a fistful of flavor, look no further than this hopped-up trail ride. It delivers a hoppy nose and assertive-but-balanced flavors of pale malts and citrusy floral hops from the first sip to the final swig. Oskar Blues launched our canning ops in 2002, brewing and hand-canning Dale’s Pale Ale. America’s first craft-canned mountain pale ale; Dale’s is the Original Craft Beer in a Can. Hands down. Bottoms up. Half Acre – Daisy Cutter // Daisy Cutter Pale Ale is one of the first beers we brewed at our brewery on Lincoln Ave. It began as a special release bomber beer, but caught fire both in and outside the brewery. At the time, 2009, there were some local pale ales that hit with natural power, but not many. Daisy Cutter’s lush and dank characteristics steadily carved out a place within the Chicago brewing landscape. Today, Daisy Cutter is a call brand that we continue to keep raw and relevant. Blended pine, citrus, papaya and mango. Dank. Apparent biscuit, lingering, obscenely dry. Join our June Sensory Analysis via Zoom The July MASH Meeting American Pale Ale Club Only Competition and our First In-Person Meeting in Over a Year We are so excited to see you all again and to share some awesome pale ales as part of our first in person meeting in a loooong time. What: July Meeting, Club Only Competition and Picnic When: Sunday, July 18th @ 1 pm Where: Lewis Morris Park, Sunrise Lake Picnic Shelter C Bring your CoC entry, some beers to share, lawn chairs, and games and come hang out in person. Additional details will be coordinated and communicated in advance of the meeting. For those that wish to enter the CoC, this one has a special twist. We are all brewing the same beer from a common recipe. Recipe details can be found here.Get Your Beer Judged by a BJCP Judge One of the perks of being a MASH member is having access to a long list of accomplished BJCP judges. If you would like some anonymous and objective feedback on your beer, conact Board Member Eric Blaine, to arrange to have one of our BJCP judges evaluate your beer and provide you with a scoresheet and feedback.A Note About Virtual MeetingsOver the past year, we have used both Zoom and Google Meet to host our club meetings, happy hours, and sensory analysis. Most recently the club has been using Goolge Meet, which was being offered for free by Google. As of March 31, Google stopped offering Meet for free and so the board decided to switch back to using Zoom for all club meetings, as we felt that Zoom provided a better user experience and we had less technical glitches and challenges connecting to Zoom and Meet. In an effort to make our digital lives as simple as possible, we will be using the same Zoom meeting info for all club functions. This should make keeping track of links and joining events easier and less error prone for our members. We welcome your feedback on your experience so that we can continue to improve the way in which we connect and collaborate together. The official MASH zoom meeting info for all MASH functions is as follows: https://us02web.zoom.us/j/5120245789?pwd=bUtKdFhRQnd3R3BONEVaVkxhd0tHZz09 Meeting ID: 512 024 5789 Passcode: GoMASHGo COMPETE Upcoming Homebrew Competitions – NJ State Fair Homebrew Competition – registration opened June 12th – Motown MASH Tentative Dates – November 5th and 6th. Stay tuned for further details Perks for Being a Mule Reminder that MASH will pay a set per-entry reimbursement to any club member for each entry (besides their own) that they mule to a competition drop off point on behalf of other club members. Just snap a photo of the entries you are dropping off and send the photo, competition name, and members you are dropping off on behalf of to [email protected]  It’s not too late to renew your 2021 Membership. Dues remain $25 for AHA members and $30 for those who haven’t joined yet.While you don’t have to be a member to attend our monthly meetings, members get exclusive perks, including membership to our Mash New Jersey Slack, our running chat of all things homebrew and beer. And stay tuned for the reveal of our 2021 membership glass! “Member up” using this form. You can then send payment via MASH’s Paypal at [email protected] or via Venmo to Board Treasurer Micha Stark @starkm1.2021 MASH Mugs  It’s that special time of year when the annual MASH vessel’s arrive. This year’s cup is an enameled camp mug. All members in good standing are entitled to a mug. To arrange to pick up your mug, contact Micha Stark via Slack. |