December 2018 Meeting
FOSSILS Christmas Party!
Saturday, December 8th starting at 4:30 P.M 

1008 West Harrison Avenue, Clarksville, Indiana

Thanks to Gary and Cindy for hosting the event again this year. 

There will be signs for parking. Carpooling is encouraged.

Things to bring:

Chairs if you want to sit

Homebrew

RAFFLE ITEMS- this is traditionally the best raffle of the year.

MONEY FOR THE RAFFLE ( this is what pays for the party.)

Drinking vessel, the club will have some plastic cups.

Food, appetizer, side dish or dessert. Club will provide the meat. 

For those who find guidelines helpful, here's the Traditional "what dish do I bring" for FOSSILS events.

Name begins with:
A-E - Appetizers
F-K - Vegetables
L-Q - Salad
R-Z - Dessert 

This is a fun low-stress event, so if you have a favorite go-to dish bring it! If you have Facebook, please post what you plan to bring, so we don't end up with too much of any one good thing.

This is the party of the year and you won't want to miss it.

As always please drink responsibly.

Merry FOSSILS Christmas and Happy Holidays!

October FOSSILS meeting

Our next meeting is Sunday October 14th, at 6:00 PM at the New Albanian on Grantline Rd.

This meeting we will be voting for officers :

Current nominations are:

President:                           Vice President :                Treasurer:                    Secretary: 

Tom Henderson                  Debbie Frazier                 Ed Tash                        Kira Tash

Sarah Small

Ed Needham

Nominations are open until the voting begins.  
Remember that the club doesn't run itself and everyone needs to participate. 

Also this month we will be having a Crocktoberfest competition. 
 If you can fix it in a crock pot, it qualifies.  
If it contains beer or pairs well with beer, that is even better! 
Prizes for 1st place thru 3rd place will be in the form of gift cards.  

Don't forget to bring raffle items and money for raffle tickets. 

September FOSSILS Meeting

Our next meeting is Sunday September 9th, at 6:00 PM at the New Albanian on Grantline Rd.

This month will be officer nominations.  Please consider running for an office. 

   

Offices available for nomination:

President

Vice President

Secretary 

Treasurer

Non elected positions but volunteers are always welcome:

Minister of Propaganda 

Webmaster

 

August Meeting

Our next meeting is Sunday August 12th, at 6:00 PM at the New Albanian on Grantline Rd.

We have a guest scheduled for this meeting, Tim Eads with Starlight Distribution. 
http://www.starlightdistribution.com/.

Tim will discuss the distributorship and will be sampling some of the beers he distributes.

May Meeting, May 20th

Our next meeting is Sunday May 20th,  at 6:00 PM at the New Albanian on Grantline Rd.
This month our guest speaker is Jordan from Black Acre Brewing. Jordan has promised to bring us some tasty beers to sample.
Also as a special perk for being a FOSSILS member there will be discounted tickets available for the Fest of Ale at the meeting. The one time price for FOSSILS members is $30. CASH ONLY

Should be a great meeting!!

April Meeting

The April meeting will be held and New Albanian Bank Street Brewhouse,  415 Bank Street on April 8, 6 P.M to 8:30 P.M.
This will be a regular meeting with a raffle so please bring raffle items.
For those of you not aware TACO STEVE now operates the kitchen and he is going to stay open for us. 

March Meeting

The March meeting will be March 11 at 6 P.M. to 8 P.M. at Flat 12 in Jeffersonville 130 W Riverside Drive. We last met there as a club shortly after they opened. Let's go back and drink some beer. Reminder, there is NO RAFFLE or HOMEBREW at offsite meetings.

February Meeting. OLD ALE tasting

Greetings FOSSILS:
Our next meeting is Sunday February 11th,  at 6:00 PM at the New Albanian on Grantline Rd.
This month Ed and Kira will be guiding us on a tasting and discussion of Old Ales. Bring your taste buds and opinions and let's discuss it. See description below from the BJCP guidelines. 
Don't forget to pay your dues and bring raffle items and money for the raffle.
The raffle is what pays for the beer for the tastings and club beer.
What is your favorite Old Ale?  How would you describe an Old Ale to a newbie?  Just fun questions to ponder....

19A. Old Ale Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age. Flavor: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong (enter as a specialty beer if it is). Mouthfeel: Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Overall Impression: An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson. Comments: Strength and character varies widely. Fits in the style space between normal gravity beers (strong bitters, brown porters) and barleywines. Can include winter warmers, strong dark milds, strong (and perhaps darker) bitters, blended strong beers (stock ale blended with a mild or bitter), and lower gravity versions of English barleywines. Many English examples, particularly winter warmers, are lower than 6% ABV. History: A traditional English ale style, mashed at higher temperatures than strong ales to reduce attenuation, then aged at the brewery after primary fermentation (similar to the process used for historical porters). Often had age-related character (lactic, Brett, oxidation, leather) associated with “stale” beers. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). Winter warmers are a more modern style that are maltier, fuller-bodied, often darker beers that may be a brewery’s winter seasonal special offering. Ingredients: Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional. Vital Statistics: OG: 1.060 – 1.090 IBUs: 30 – 60 FG: 1.015 – 1.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale , J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller’s Vintage Ale, Harvey’s Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young's Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith’s Winter Welcome, Fuller’s 1845, Fuller’s Old Winter Ale, Great Divide Hibernation Ale, Founders Curmudgeon, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, Avery Old Jubilation