Category Archives: Events

Annoucing the First M*A*S*H Competition!

In case you haven’t heard the word yet we are officially having our first homebrew competition! It’ll be fully BJCP sanction so judges will earn points and winners will get real recognition. For our first time out we’re restricting entries to the club only and a few styles only. What this really means is that it will drastically increase your chances of winning!

Here are the styles:

  • 6A Cream Ale
  • 6B Blonde Ale
  • 6C Kolsch
  • 6D American Wheat or Rye Beer
  • 8A Standard/Ordinary Bitter
  • 10A American Pale Ale
  • 15A Weizen/Weissbier
  • 16A Witbier
  • 16C Saison

The competition will be held out at Cellar Dweller on Saturday July 26th. We still need judges and stewards so please sign up for that. If you haven’t judged then please steward and if you haven’t done either you’re missing out!

If you haven’t entered yet (to judge or be judged) head over to http://brewcomp.mashohio.com now and sign up!  Enter early and enter often. If you don’t have brews to enter yet, then head up to the store and get brewing!

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Cincinnati Common Competition

Congratulations to Jeff and Andy for winning the club Cincinnati Common competition judged by Jeff and Ryan from MadTree. Jeff and Andy’s recipe will soon be brewed by MadTree on their system and served at the tap room as well as around the city!!

If you missed out on this opportunity but still want to brew your own Cincy Common then stop by Osborn Brewing and pick up a kit. Here’s what Brent Osborn & Ryan Tarpley have to say about the style:

In case you’re wondering the Cincinnati Common has roots in the Ohio Valley and is based on the Kentucky Common that Randy Mosher talks about in his book, Radical Brewing, (available for sale here at the store).  When we did some research on the style we found some interesting points:

1) This was a beer brewed up and down the Ohio River Valley, especially around Lexington, Louisville and Cincinnati with a bulk of the mash from leftover grains the distilleries used for whisky or bourbon.  These sour grains produced a sour/tart character in most of the beers.

2) A pub owner, close to where the Ivory soap plant is, wrote in his memoirs that pre prohibition his sales were ~85% common and 15% American Lager.  When I read that I told Ryan we had to get this recipe on our shelves.

We wanted to make this recipe as authentic as possible, but we also wanted it to be easy to brew.  For that reason we left the sour mash up to the brewer.  I did not want to include bacteria or possible brewery contaminants in a kit because so much of early brewing is focused on sanitation and keeping those bacteria out of the home brewery.  We also figured, that because of the lack of distilleries in the Cincinnati area, that the brewpubs at the time were serving a version of the Kentucky Common that was not from a sour mash.  For that reason we named our version Cincinnati Common.  

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