Compiled by Bill Ridgely, BURP Archivist
The month of February, generally the coldest month of the year, is an ideal time to drink smooth, malty beers like Scottish Ales and English Winter Warmers. The theme of the Feb 2007 meeting, held at the home of Lou King & Harriet Langlois in Ijamsville, Md, was the first style mentioned – Scottish Ale. As it turned out, the meeting date landed on one of the nicest days of the winter, so BURP Enlightenment Ministers Wendy Aaronson & Tom Cannon conducted their excellent overview of traditional Scottish beer styles and brewing techniques on the back deck. This was followed by a discussion of recent trends in Scottish brewing (for example, more Scottish “IPA’s”) and a tasting of some current commercial examples. After the educational session (and a visit to the cornucopia of great food available on the buffet table), the monthly club competition (featuring, of course, Scottish Ales) was conducted. There were quite a few entries representing nearly all of the traditional styles, and a team of four of the club’s best BJCP judges handled the evaluation chores. At meeting’s end, the winners were announced: 1st, Mel Thompson with a Scottish 70/-; 2nd, Calvin Perilloux with his extract-based Scottish 60/-; and 3rd, David Todd with his Scottish 80/-. Mel’s winning entry went on to the AHA Club-Only Scottish Ale competition scheduled for that April in New York City.
The Feb 2007 issue of BURP News featured Tom Cannon’s excellent overview of Scottish Ales, including historical background, ingredients (including the appropriateness of using peated malt), and current trends. Dr Charlie Pavitt followed Tom with his “Trivial Beer-Suits” column on gluten-free beers and brewing techniques. Including some examples from England, Canada, Australia, and the UK. BURPer James Harrison rounded out the issue with a lengthy article on his brewing setup and process. You can read the entire issue here: https://www.burp.org/wp-content/uploads/2015/12/newsletter200702.pdf.