USO Canteen FReeper Style ~ Camp Run-A-Muck ~ WooHoo! ~ Friday, October 17, 2003

My "VOICES", "kitty-katz", Linda, and FRiends of the Canteen

[tomkow6]

 

For the freedom you enjoyed yesterday...
Thank the Veterans who served in
The United States Armed Forces.

 

 

Looking forward to tomorrow's freedom?
Support The United States Armed Forces Today!

 

..what we gonna do today?....um, don't know!....let's do some fun things...don't wanna....
...come on.........huh?.....WHAT?...hey, lets make some BEER!....
....NO! NO! NO!...who's gonna drink it?...
                                   ...........EVERYBODY!!!.......YES!...tomkow6?.....
yeah!....hey, he's in orbit anyway'........he likes beer....Ma! tell them to STOP IT....SHUT UP, & have a brew!..............HUH?????

Wanna make some BEER?

We'll show you how!

Or, at least TRY......

First, a little History!

The History of Beer

Beer, the beverage of moderation, is older than western civilization. The ancient Babylonians, Egyptians and Assyrians brewed forms of beer thousands of years before Christ. Vikings brewed "bjor" in Scandinavia and Julius Caesar found the various tribes of the British Isles drinking ale when he and his Roman legions landed.

 

Beer is closely related with America's history. Beer first arrived on America's shores with European colonists. The Pilgrims landed at Plymouth Rock in December of 1620, because, in the words of a diarist aboard the Mayflower, "We could not now take time for further search or consideration, our victuals being much spent, especially our beere." Dutch settlers in New Amsterdam (New York) also brought the art of brewing to the New World and one of the first log houses built on Manhattan Island was soon converted into a brewhouse.

According to beer writer/historian Will Anderson, America's first "help wanted" ad was actually an appeal in a London newspaper for experienced brewers to come to America. Brewer Street in New Amsterdam was paved because of its breweries and their heavy beer wagons, which kept getting stuck in the mud during wet weather. George Washington, Thomas Jefferson and William Penn, founder of Pennsylvania, all brewed beer on their estates. Samuel Adams, the fiery Massachusetts patriot, was the son of a Boston brewer and worked in his family brewery.

 

By 1810, there were more than 100 breweries in America. The 1840's and 1850's brought tremendous change to America's brewing industry. Hundreds of thousands of Germans left their homeland for a new life in America during those decades, especially after revolutionary upheavals ravaged Europe in 1848. These German-speaking immigrants brought with them a love of sparkling, golden lager beer - and the knowledge to brew it. It was during the Civil War that many of America's great breweries, including Miller, began.

 

Beer Facts: More than 80 million Americans regularly drink beer. Beer accounts for about 87 percent of total alcohol beverage consumption. On a per capita basis, Americans drink approximately 23 gallons of beer per year. Annual production by U.S. brewers is about 180 million barrels. Approximately 90 percent of beer sold in America is packaged beer. Cans account for about 70 percent of packaged beer in the U.S. The brewing industry is directly responsible for the employment of some 900,000 Americans and indirectly responsible for the employment of nearly 2 million more. Retail sales of beer total more than $45 billion and the total economic impact of the beer industry is estimated to be nearly $170 billion!

 

How beer is made: Miller brews its quality beers with the finest ingredients - malted barley from Minnesota, the Dakotas and other barley-growing regions; corn grits from America's heartland; pure water; hops from the Pacific Northwest; and Miller's special yeast. The process begins when Miller brewers mix corn grits with water, then boil the mixture in large cereal cookers. At the same time, malted barley is being steeped in other large cooking vessels called mash tuns. After boiling, the corn grits are added to the mash tuns and the resulting "mash" is slowly heated to a specific temperature to convert the grain starches to fermentable sugars.

The mixture is transferred to the lauter tun, where the sugar-laden liquid called "wort" is strained out and piped to the brew kettle. The remaining brewer's grain from the lauter tun makes an excellent, high-protein livestock feed. The wort (pronounced "wert") is boiled vigorously and hops, which impart the aroma and bitterness associated with beer flavor, are added at this time. From the brew kettle, the wort is chilled and pumped to the fermenting cellars, where yeast is added to begin the fermentation process.

Each brewery's yeast differs and brewmasters take great care to preserve the integrity of their strains. Fermentation produces alcohol and carbonation in beer. When fermentation is complete, the beer is filtered to remove brewer's yeast and is piped to aging tanks. After being aged 10 to 14 days, the beer is ready for packaging in bottles, cans or kegs.

* * * * * *

STUFF You're gonna need to get started

6 gallon plastic fermenting bucket with spigot

Bucket lid with stopper and special hole for air lock

6 gallon bottling bucket with spigot

Triple scale testing hydrometer with test tube

Bottle cleaning brush

3 piece airlock

Bottle filler and 4' food-grade vinyl transfer tube

Hand-lever bottle capper and 50 bottle caps

Sanitizer for sanitizing equipment (4oz)

Reusable nylon steeping bag

Brewing directions

OPTIONAL

Good for boiling up to 3 gallons of wort

IMPORTANT INGREGIENT: YEAST!

Some of the GREAT names in US Brewing History:

Valentin Blatz
(1826-1894)
Val. Blatz Brewing Co., Milwaukee, Wisconsin

Adolphus Busch
(1839-1913)
Anheuser-Busch Brewing Association, St. Louis, Missouri

Adolph Coors
(1847-1929)
Adolph Coors Co., Golden, Colorado

Frederick Miller
(1824-1888)
Miller Brewing Co., Milwaukee, Wisconsin

Frederick Pabst
(1836-1904)
Pabst Brewing Co., Milwaukee, Wisconsin

Frederick Schaefer
F. & M. Schaefer Brewing Co., New York, New York

Joseph Schlitz
(1831-1875)
Jos. Schlitz Brewing Co., Milwaukee, Wisconsin

ENOUGH OF THE HISTORY!

Let's brew some brew.....

A homebrew recipe for this commercial British style ale out of Idaho.

TableRock Nut Brown Ale
(5 gallon/19 liter, extract with grains)
OG = 1.054 FG = 1.015 IBUs = 18 Alcohol 5.3% by volume

Ingredients
6 lbs. (2.7 kg) Briess light extract syrup
1 lb. (0.45 kg) dextrin malt
0.5 lb. (0.23 kg) Carastan malt
6 oz. (168 g) brown malt
4 oz. (112 g) crystal malt (120 °L)
2 oz. (56 g) black patent malt
2 oz. (56 g) chocolate malt
5.8 AAU Willamette hops (bittering hop)
(1.0 oz. (28 g) of 5.8% alpha acid)
1 tsp. Irish moss
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
O.75 cup of corn sugar (for priming)

Step by Step
Steep the six crushed grains in 3 gallons (11.4 liters) of water at 150 ºF (66 °C) for 30 minutes. Remove the grains from the wort, add malt syrup and bring to a boil. Add Willamette (bittering) hops, Irish moss and boil for 60 minutes.
When done boiling, add wort to 2 gallons (7.6 liters) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 liters). Cool the wort to 80 ºF (27 °C), heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70 ºF (20-21 °C) and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for two to three weeks and enjoy!

All-grain option:
Replace syrup with 9lbs. (4 kg.) pale malt, mash your grains at 158 ºF (70 °C) for 60 minutes. Lower the Willamette hops to 0.75 oz. to account for full-wort boil.

 

Welcome to Camp RUN-A-MUK!

 
Where the Plan Of the Day is: Mirth...Merriment...and FUN!
Kick back! Relax! Tell a joke or two! Have a brew !

The BAR is OPEN! 

We've got Eye candy...Mind candy...and 

Chicken soup for the soul!

 

 

 

[Kathy in Alaska]

Lovely break. Perfect timing, ms feather. Thanks.

[tomkow6]

Hey, Sis, it goes with today's "CAMP"! HELLO? Have you checked what today's theme is???

BEER??????

HELLO, Sis?

Camp calling MoJo......Camp calling MoJo.....

[Kathy in Alaska]

Oh dear, ms feather! Look at Tom.

[MoJo2001]

Jimmy Buffett!
I've never heard this song before! The Sailor added it to the library without asking me whether I wanted it or not. Anyways, I doubt that it will be offensive. It probably will be cheesy. It's Jimmy Buffett after all. Hehe! (I can see the Parrotheads steaming now!)

[LifeIzGood]

BTTT!

[Soaring Feather]

Little Diva, exceptional choice in tunes this evening!
You go Girl!!!!
Thanks so much.

[Radix]

[MoJo2001]

Your song is coming up Bro! I don't know how it ended up in the library. Hmmm...Gonna have to have a little chat with The Sailor.

[Kathy in Alaska]

Brig. Gen. Erwin F. Lessel III, 86th Airlift Wing commander, Ramstein Air Base, Germany, hands a snack to one of the 18 Iraqi children who arrived here Oct. 6. The children were flown in by the U.S. Air Force from Baghdad International Airport, to receive medical care from hospitals throughout Rheinland-Pfalz, Germany. (Photo by Airman Steve Czyz)

U.S. Air Force, Germany work together to ensure Iraqi children receive healthcare

By Capt. Kristi Beckman
86th Airlift Wing Public Affairs

RAMSTEIN AIR BASE, Germany (USAFENS) -- Eighteen Iraqi children are now receiving long-awaited medical care from the state of Rheinland-Pfalz, Germany, thanks to the help of the U. S. Air Force.

The children, ages 6 months to 16 years old, arrived here Oct. 6 on a McGuire Air Force Base, N.J., C-141 Starlifter out of Baghdad International Airport.

Most of the children suffer from congenital, acquired or traumatic conditions; two of them have injuries resulting from the armed conflict. The Air Force provided transportation to the children and their attendants free of charge.

Col. Frederick Gerber, chief of operations for the coalition provisional authority ministry of health, said there is a well-established program in Iraq for families and children who need healthcare. Patients are evaluated on a daily basis and most of them can be cared for within Iraqi hospitals.

“There are only very special cases that a country like Iraq might have to evacuate a patient for,” said Gerber. “There is a three to five day process where it’s decided whether the patient can be treated inside Iraq or go on a waiting list to be treated outside of the country.”

The rest of the story

[Radix]

                                    

 

Hey Tomkow, shouldn't you call them BEERKAS"

 

 

 

[Fawnn]

Speaking of member[s] of the Anal Retentive Society, I color, you decide:





and because he'll probably insist on it:
tomkow6!!! #350!!!

(Thanks to bentfeather for finding the original witch. ... I think I prefer #3.)

[Soaring Feather]

I love this one Fawnn!

[Fawnn]

shouldn't you call them BEERKAS

LOL!!!!!!!!!

[Fawnn]

Guess #4 is yours then. ;)

[Soaring Feather]

Ohhhhhhhh gee whizzers thanks so much!!!!

[MoJo2001]

Is this song offensive? How would I know?
If it is, please send your disapproval to my Brother!

[MoJo2001]

Just when you thought we couldn't get any cheesier!
Along comes West Side Story's songs! Hehehe!

[Radix]

 

Sgt. Dennis Payne, center, from 110th Engineers, teaches noncommissioned officers from 5th Battalion, 3rd Brigade, 20th Infantry Regiment, 2nd Infantry Division the proper way to search for land mines during mine awareness class Wednesday at Fort Lewis.

 

French Diplomats have lodged an official complaint with the United States Consular Corps for exposing (what had previously been classified as secret) the precise procedural maneuvers that members of the French military are given in the proper method of surrendering to inferior forces while maintaining proper Gaulic form.

 

[MoJo2001]

If you are offended by Julie Andrews, you need help!

[Radix]

Pendant un espress diner apres midi, Le McDonalds toujours a vend bier.

 

 

 

 

I used to think that if there was one thing that could make a Frenchman bleed from the ears in fury, it would be mentioning McDonalds. Oh, next to Disney, of course.

Yet, while I was in France, particularly Paris, I saw a McDonalds every three blocks. I swear to God, you couldn't turn around without seeing one. This was a complete surprise to me. I expected the Paris McDonalds to consist of one franchise at the most, probably isolated behind razor wire. I never saw any strikers there, like the article mentions, but I did see French folks packing into the restaurants. I took my kids there a few times (to great acclaim), once when the meal presented at the restaurant was pronounced inedible, even by the tour guide.

McDonalds knows air conditioning. McDonalds knows ice in the drinks. McDonalds knows free toilets. McDonalds knows ketchup, but charges for it. Hey, nobody's perfect.

 

Source.