Gossip Sheet # 43 - May 8, 2003
Editor: John Lehnen

Ian Elmes

PROGRAM - Professor Mary Francis Richardson - BEER

Birthdays: May 13 Peggy Davidson

Guests: Mark Brickell, Sara (in-student), Tim Daley, Christine Douglas and Bill Steen.

Head Table - John Bird, Professor Mary Francis Richardson, Earl Alton, Mark Zammit, Ian Elmes and Brian Stewart

Announcements

Norm Kreger

Brian Stewart: late because he had to park out on the road; check your mailbox re Adopt-a-Road work schedule for May 31.

President Earl: the golf tourney is not sold out of player position, sponsor positions or gift positions. It is in need of a cart sponsor - $1,500.

Norm Kreger: Camp Enterprise is up and running; Seniors Committee members should get back to Norm about a suitable time and place for meetings; on May 26 Ribfest is holding a Smart-serve training session on the 14th floor of the Schmon Tower in the Alumni Lounge.

Happy Dollars

Collected by Mark Zammit who came prepared with an excellent poem on the double meanings stemming from within our society and the computer industry.
Brian St. Hillaire: off to Brisbane next week for 3 weeks.

John Tebrake

John Tebrake had $16, one for each year leading to his retirement today at noon from the Niagara Children’s Centre.

Jim Denham is happy that one week from today he will be on his honeymoon!

Rick Merritt is happy for Chris Bangham’s big day – namely the day our guest speaker will discuss Chris’ favorite subject, BEER.

Pat Downey was happy to have received a postcard from Brianna Griffith from Australia, our former in-student of 4 years ago. She is in China teaching English.

Tom Pekar was happy to have celebrated his parents surprise 60th wedding anniversary.

Liz Palmieri

John Nitsopoulos was happy to have been kidnapped by his wife to a new $800 M hotel Casino in Nassau for a week.

Bill Campbell was happy to thank John TeBrake for his service to the Children’s Centre and to wish him a happy retirement.

50/50 Draw
Liz Palmieri won a chance on her birthday meeting. Alas, she drew the 7 of diamonds.

Program
Professor Mary Francis Richardson - BEER

Professor Mary Richardson

John Bird introduced the guest speaker.

Professor Richardson earned her PhD in Chemistry from University of Kentucky in 1971. She was named Canadian Professor of the year in 1992. Both the Brock Alumni and the Ontario University Faculty of Teaching named her Professor of the Year in 1991. She is an Amateur brewer and judges at brewing contests in both the US and Canada. John says he knows Mary very well but that he does not know beer tasting at all.

Professor Mary Francis Richardson

Mary opened by explaining that just as wines have distinctive characteristics known as styles, so do beers. For wine it is the grape being the greatest contributor to style; hence, the names Pinot Noire, Burgundy or Beaujolais. With beer, it’s the barley that lends the distinctive flavor, and, more specifically, the barley malt.
When tasting a new beer, one should perform the following steps.

1. Hold the glass aloft and examine the beer noting the color and clarity of the body and the color of the head.
2. Sniff the beer sensing and identifying the aromas, which will lead to the beer’s taste.
3. Swirl the beer in the glass and sniff it again.
4. Sip the beer, swirl it in the mouth and swallow noting the flavors and the bitterness. The taste buds responsible for sensing bitterness are at the back of the palate so unlike wine, where a taster spits, one must swallow beer to determine this important characteristic. Because of this, one is expected to become inebriated whilst tasting beers!! Tasting is therefore, definitely an activity of particular interest to one or two members.
5. After sipping note the collapsed head on the sides of the glass; this is called Belgian Lace.

Two beers originating in Belgium were then described. Pharaoh is a 1% alcohol beer taken to school by children to be consumed with their lunch. It is ancient and originated in areas where the water quality is unreliable. Durvel is an 8% alcohol beer only available in dark green magnum bottles. This beer is to be shared (comments of disapproval from some members) by tables of eight.

Professor Mary Francis Richardson and Chris Bangham

Beer’s distinct quality of flavor comes from the grains used to make them. Barley is a product of the northern climates of Canada, Russia and Britain. This barley is wetted and allowed to begin to sprout (about 3 days). Drying through the application of heat arrests the sprouting. Low temp drying results in a light or pale malt. Higher temps result in amber, brown or black malts. This malt is then warm with water to create the mash. As the mash converts itself from starch to sugar the wort is created. This wort is then boiled to sterilize and mixed with hops, a preservative. Finally, yeast is added and fermentation is permitted. The hops and yeast both add flavor characteristics. Ale yeast flourish at 16 to 20 degrees C while lager yeast are used at lower temperatures. Hop combinations are particular to each brew master and a lot of money is spent to ensure that the strain remains consistent.

In 1612 a law was passed in Germany to limit and regulate the content of beer to four ingredients: barley, hops, water, and “Got ist gut” literally, God is good! At the time, before the invention of the microscope, they knew that yeast was necessary but they did not know what it was ergo, “Got ist gut”. Belgians have developed distinctive beers through the additions of spices.

Mary and Bill Finley agree that Trapper’s Ice Bock is an excellent beer.

To Peter Gosen, whose question related to Mary’s opinion of Guinness, Mary replied, “I’ve never met a beer I didn’t like!”

Beer drinkers enjoy more health benefits than wine drinkers; protein, vitamins and minerals make it more nutritious. Generally, ‘beeros’ are healthier than ‘winos’.

Chris Bangham who seemed to be drinking this all up provided thanks. He admitted that this was an emotional moment for him and how delighted he was to have her as our guest speaker.

President Earl timidly offered a ‘bottle of Niagara’s finest’, which was warmly, and knowledgably accepted.

John Bird, Professor Mary Francis Richardson, Earl Alton, and Chris Bangham

Next week: “Calling all hearing aids!”