The official newsletter of Southern Nevada Ale Fermenters Union

December 1998

In This Issue

‰ Ale to the Chief 1

Winterfest `99 Rules 7

Ale to the Chief

By Bob Barnes. SNAFU President


4 All Bow to Barley's

First of all I would like to extend a very big thank you to Bill Baldwin and Michael Ferguson of Barley's for showing us such an outstanding great time at our SNAFU Beer & Pizza night Nov. 5.

We had more than 40 SNAFU members and friends turn out and all received dollar beers and huge pizza slices. And as if that wasn't enough, Billy Baldwin came around and gave us all souvenir Barley's key chains and sunglasses. He even threw in free pizzas, shrimp, onion rings, and growlers of beer from the fermenter tanks to boot. I can't say enough about how generous Barley's has always been to us. Please show your gratitude by patronizing it. As reported in earlier issues of Monthly Mash, Barley's has great deals all winter long during football games.

4 Thank You, Sara

I also want to extend a huge thank you to Sara Doersam for taking over all of the newsletter duties. For the past two months, Sara had been taking care of the printing, folding, stapling, labeling, stamping, and mailing but now has taken over the editing and layout duties as well. I've enjoyed being your newsletter editor for the past year and a half, but it was starting to become a chore and burnout was fast approaching. Thanks, Sara for rescuing me. Sara and her husband Phil used to publish a

"brewspaper" before moving here from Georgia, so I'm sure our newsletter couldn't be in better hands. I ask that the membership also extend its appreciation to Sara for this very time consuming undertaking. I don't think most people realize all that is involved in producing a first rate club newsletter like ours. You can best show your appreciation by contributing articles for publication in the Monthly Mash. I always loved receiving stuff from club members and that's what truly makes it a club-oriented newsletter.

Notice a Change?
With this issue of Monthly Mash the baton as editor of this venerable publication has been passed from club president Bob Barnes to new member, Sara Doersam. Bob deserves a big "thank you" for more than a year of selfless work on the Monthly Mash. Be sure to let him know you appreciate his efforts the next time you see him.

Sara brings with her four years of "brewspaper" publishing and layout experience and the format has been changed to reflect that. At the next meeting, let Sara know what you think of the Monthly Mash's new look.

4 Winterfest

One of our biggest events of the year is coming up next month. Our annual Winterfest homebrew competition will be held on Sunday, Jan. 17 at the Elk's Lodge on West Charleston. For the past 3 years, Winterfest has been one of the largest homebrew competitions west of the Mississippi with more 300 entries from across the country. Assistant contest organizer Bill Street has been working to secure sponsors for each beer-style category, so the winner of   ...continued

SNAFU Draws Big Crowds at Renfaire

n Editor's Note: Our apologies to Steve. He sent this article in time for the November newsletter, but due to a snafu, it didn't appear in the last issue.

By Steve MacMillan
Remember the days when everybody walked around with a sword and a tankard at their side. Most club members probably weren't around then, but during the recent Renfaire event held at Sunset Park some of the club elders went back to the days of long ago.

For the third straight year Snafu members transformed a portion of Sunset Park into a middle age monastery. Yes, we were monks right down to our robes, crosses, and talk of spirituality. Our mission: to provide refreshment to weary travelers from near and far. Along the way many modern visitors stopped by to see what all the commotion around our camp was about.

Brothers Mike (Plinski), Joe (Spangler), Ralph and Mike (Goodman), Hank (Spangler), and sister Judy (Goodman) all provided prayer and spirits to the needy. Speaking of spirits, club members really made us shine. Whether it was Mike Plinski's porter and light ale, Hank's brown ale, my pale and fruit Scottish ales, Reid's Kolsch, Bob's pale ale, or Ralph's numerous beer samples, brew was most definitely spoken here. The most popular beverage by far was mead and thank goodness for Phil Doersam's Stay of Execution Mead, Ralph's plum and black cherry mead, and Elaine's pineapple mead. A huge atta-boy to the mead makers for giving away something that takes so long to make, especially to Ralph who personally fessed up over fifteen gallons of the precious nectar. One might look at our impressive list and say how much was left over. Well to be honest, not one drop was left at the end.

Those who stopped by got a chance to see the club's new canopy in action. Not only was our new tent cover appropriate for the setting, but was also well constructed and will be with the club for a long time to come. Those who made the event were privileged to partake in a fabulous event. Maybe that is why we keep coming back every year. If you couldn't make it this year, mark your calendar for 1999 because once you go you're hooked for good. Until next year "Bless the brew and the monks."

calling all club members

Be the first one on your block to have an article published in the Monthly Mash! You don't have to have a nose for news or write like Shakespeare to share with your fellow club members your beer experiences, brewing knowledge or even a funny beer tidbit or joke. No more sitting on the sidelines. Your club needs you. It's your club, so fill your newsletter with what you'd like to see in it. To submit copy or art to the Monthly Mash, e-mail, snail-mail or pony express your contributions before the last day of each month to Sara Doersam, 3000 Gull's Perch Dr., Las Vegas, NV 89128; dicepro@ix.netcom.com. You can also bring your newsletter contributions to Sara at the next meeting. Electronic submission in MS Word for pc and Tiff formats is preferable, but hard copy is welcome as well. Homebrewers, sharpen your pencils! -

BEER & BREW GEAR
Your beer, wine & soda making headquarters
December Special
Homebrew Club Special

(For SNAFU members)
For every $30 spent,

receive a free pub glass

(While supplies last)
Cornelius kegs

Regularly $29.95

Now $24.95

(While supplies last)

Wed.-Fri. 11-6 l Sat. 10-5 l Sun. 11-3 l Mon.& Tues. closed

4972 S. Maryland Parkway, #4, Las Vegas l (702) 736-8504

Notes from a German Beer Drinker
By Oliver Hemmers
It was spring time — sunny, warm, just perfect for enjoying the `Biergarten' with `Pilsner and Brezel' and good friends. Unfortunately, that was springtime in Las Vegas and as we arrived in Berlin, Germany the weather had changed to the low 60s, overcast skies and some light rain. Therefore, we spent a lot of our time inside with family, friends and beer.

Coming home as tourists and having learned something about beer making and appreciating put us in the position of observers, and we studied the German beer drinker.

It is common knowledge that German beers are quite good and it does not matter where you are in Germany, you can get decent beer. Even Germans know this, but when they are at home they prefer local beers. A Bavarian always comments on the light beers of the northern Germans. The northern Germans always comment on the light beers of the Bavarians and the Germans living in the middle don't like either.

Beer in Berlin

Berlin was an island surrounded by East Germany for most of my life and we had the choice between two kinds of Pilsners from Schultheiss and Berliner Kindl, the two major Berliner breweries. Of course, there were other beers available, but the Berliner, like all Germans, liked their local beers.

But what about the East Germans at that time? I have heard about one beer that was not brewed according to the Deutsches Reinheitsgebot and contained meat extracts. Hardly anybody knew about this until the reunification in 1990, much to the dismay of the eastern vegetarian beer drinkers. So much to this stuff, but what is common knowledge about beer? Well, every German beer drinker knows that beer is made with hops, water, malt and yeast and that it is mostly yellow but can have different
Let's have one more and then we'll go!
colors. And, German beer drinkers assume that the alcohol content goes up when the beer gets darker (this misconception may be due to the fact that the darker German beers tend to be heavier and maltier and therefore more alcoholic).

This joke tells another important point about draft beer: Three politicians, Boris Yeltzin, Bill Clinton and Helmut Kohl are each standing over an empty pool and can make a wish into what beverage they want to jump into. Boris wants vodka and jumps into a pool filled with vodka. Bill wants whiskey and jumps into a pool full with whiskey. Helmut wants beer and jumps into an empty pool — ouch. As a German, you should know that a good draft takes five minutes.

That's actually part of the beer culture and it does not matter what kind of beer you drink — don't serve it like water from a keg or in a pitcher, yuck!

Beer as a food group

Beer is one of the major food groups and it is legal to buy and drink beer once you turn 16. It is okay to drink beer for lunch or throughout the day especially for construction workers who average 20-30 bottles (12 ounces per bottle) a day. The breweries
deliver their beer every morning to the major construction sites and after work, people tend to go to a pub to have a beer. There are always reasons to go to a pub and pubs are always nearby wherever you are.

Here in the U.S. you can find up to four filling stations at an intersection, in Berlin you can find up to four pubs at an intersection. Pubs are the places where you meet your neighbors, play cards with friends, or just talk and solve the big problems of the world. There is a lot of culture around beer but not about the beer itself. Beer is just there, everybody expects it, and it's nothing you think about or talk about.

We had a good time in Berlin and we tried a variety of beers in pubs and from a local beer shop that carries about 120 different beers, most of them in 16-ounce (0.5 liters) bottles for not more than half a dollar each. After a while you don't think about making beer anymore, you just enjoy the beer you can get and have fun with your friends — it's beer paradise outside of SNAFU.

Oliver Hemmers, PhD, is a SNAFU member, homebrewer, native of Germany, and research scientist at UNLV.

Tom's Excellent European Beer Adventure
organizational whiz managing to cram more stuff in a back pack than I got in 2 suitcases. What's more, he kept detailed records of a gazillion beers on a 2 x 3 pad rolled around a beer bottle for his desk.

Ü Rounding out the melange were Andy Smith and Bill Sobieski, a pair of engineers from San Diego who are brewing buddies. I overheard some chit chat between them about wheels, gears, motors, volts, amps, and gigathings — they were inventing gadgets as we motored about the continent. Sobieski shared a real neat way of bottling kegged beer using a plastic bottle with a sports cap drilled to take an auto tire valve. Andy had some unique and exotic method of dealing with jet lag. Both were real keen on photography. These two took pictures everywhere, and Mark had his video-cam rolling nonstop.

Fortunately, none of us were ever caught on camera doing anything embarrassing. Well, maybe when I strolled around Belgium wearing my long johns under my walking shorts. I looked like an aging Peter Pan. And then there was the time Mark, Andy and Bill got shots of each other in Amsterdam's red light district, but nothing else that I recall ….

Here is my recount of our trip — not necessarily 100 percent accurate, but after all, this was a beer trip.

Mark, Andy and Bill arrived in Amsterdam a day early via some oddball airline called Martinair. They reserved a Volkswagon van. Steve and I arrived on different Northwest/KLM flights. Craig arrived via Icelandair a few hours later.

I sat by the car rental resplendent in my kelly green O'Leary's Pub tee shirt. Steve appeared illuminating the terminal with all the primary colors on his Lithuanian National Basketball Team tie-dye tee shirt. Within minutes of the scheduled time, three rumpled characters showed up at the car rental desk. Steve and I hadn't a clue who they were, but they had no problem identifying us. Now there were five of us. While awaiting Craig's arrival we hit the airport bottle shop for a selection of beers that aren't available stateside and settled in the terminal tulip garden for some sampling.

Holland is famed for its tolerance of drugs and hookers, but we seemed to raise some eyebrows and illicit sidelong looks as we dallied in the garden chugging local brews. Upon Craig's arrival, we headed out from Amsterdam to a place called Den Haag.

n This is the first installment in a two-part series describing Tom's beer tour through Belgium, The Czech Republic and Germany, culminating at Munich's world famous Octoberfest.
By Tom O'Leary

Holland is famed for its tolerance of drugs and hookers, but we seemed to raise some eyebrows and illicit sidelong looks as we dallied in the garden chugging local brews.

Last May while noodling about on the Internet I found an interesting page from Deschutes Brewery of Bend, Oregon. T'was an invite to a two-week tour of Europe drinking some of my favorite beer styles at the breweries and visiting Munich to whoop it up at the world famous Octoberfest. The cost would come in at about $1500 plus airfare.

Having been a regular at the Temecula Brewfest and Denver's Great American Beer Festival, chugged through some American Homebrewer Association seminars in Portland and CAMRA's Great British Beer Festival in London, it struck me that Munich's Octoberfest and Chicago's Real Ale Festival were two events that still needed doing. With my life expectancy diminishing at an astonishing rate, I figured I best get aboard for this Octoberfest junket. So I did.

Flurry after flurry of e-mail hit my monitor as Mark Stuart, the "Oregon Instigator," worked wildly at wheedling deposits, room rates, reservations, brewery tours, and more for a geographically scattered group of beer buffs. The final passenger manifest for this caravan totaled six. Mark was an organizer with an amazing gift for getting things accomplished while being happily agreeable. Someone would suggest this or that, and Mark would sing out "okay" and make it happen.

The Characters

In addition to Mark and me, here's the line up of my fellow beer hunters:

Ü Steve Butkas is a water chemist from Olympia, Washington and my bunky on the trip. Steve is one amiable dude. I don't think we came across any brew in Europe he didn't enjoy with obvious gusto. He did, however, harbor a fondness for eye-popping, rainbow-hued, tie-dyed tee shirts, which made him real easy to spot in a crowded airport. We got along like old-time army buddies.

Ü Then there was Craig Somers of Washington, D.C. This fellow is a bicycle buff with European bike tours under his belt. He doesn't brew but enjoys beer and is very knowledgeable about it. He is also an

A Tour Of Belgian Breweries

On the first leg of our journey, we six fearless beer hunters headed out from Amsterdam to Den Haag for a brewpub tour planned for the Fiddler and Firkin, but we were late so that the owner/brewmaster was gone. No concern, all the brewing gear was in plain view from everywhere in the pub, and we had a local beer expert on hand — a British gent named Ron Patterson. He is distinguished in two ways: he had complete and thorough knowledge of all Dutch, Belgian and Luxembourg brews and the other being the only person in the Lowlands unable to ride a bicycle. We spent a good bit of time with Ron in the Fiddler and Firkin drinking British ales while discussing Lowland beers. That spirited discussion prompted Ron to trundle us all off to a pub/cafe which featured a variety of local brews.

The norm was that each pub offered only one beer, much like the tied houses in UK. This was an indoor/outdoor continental place, named either De Zwarte Ruiter, or De Boterwaag — whatever. Inside it was chilly, 20 foot ceilings, marble columns, stone floors, a burp would echo about like a rifle shot. Outside were flower gardens, colorful umbrellas, good service, and a feeling of relaxed luxury. Primed with fine English ales and topped off by delightful Dutch brews, a happy cloud of mellow enveloped this beer traveler.

Next we jammed in the van and headed to Brussels via Antwerp. According to Craig, "the archiver," we hit some places named DeGrote Witte Arend Café, Paters Vaatje Pub, Morte Subite Café, De La Becasse Cafe, and Taverne Poechenellekelder. I'm sure he's right because I generated a blister on my foot and recall Bill waving his arms about proclaiming that we had about 50 brews in two days figuring it would be a healthy idea to slow it down somewhat. We all agreed, but didn't actually comply. Matter of fact, Craig bought three cases of beer, a variety of 72 brands of Belgian beers, and stuffed them in the van as a little hedge against drought.

The Venerable Cantillon Brewery

One of the most impressive breweries we toured in Belgium was Cantillon. It claims to be the original and only true brewer of lambic beers in Belgium. Easy to believe — you can smell the place from two blocks away. The inside is most medieval with splintered

ceiling timbers, rickety plank floors and staircases, great iron gears, and wheels and pulleys. The tile roof was like looking through a cheese grater.Cats and dogs lounged about. There were spiderwebs galore and pictures of stiff backed old fogies adorned the walls. The only concession to modern methodology was the Rube Goldberg bottling line. No mallet and corking here. Having been in business successfully for centuries, Cantillon produces what I consider the best ever lambics. However, they tasted like a combination of Lysol and lighter fluid.

We took a side trip to the village of Beersel where there is a charming gentleman who runs a delightful restaurant and enthusiastically blends lambics to create Geueze. His restaurant is the Drie Fontinen. We were treated to a thorough excursion of all his brewing/blending facilities and several samplings. The village brewery was the Oud Beersel Brewhouse, so we hit it for a round, then back to Drie Fontinen for dinner in the atrium.

As we finished our meal our host showed up with several dusty liter bottles of his private stock he wanted to share with us, and share he did. He served at least a half dozen liters of various flavors, some aged 30 months, some 30 years. Astonishingly, I enjoyed these blends, especially the cherry.

We also took a side trip to Brugge, a picturesque clip-clop place with flowery parks, ancient churches, narrow streets, Oliver Twistlike buildings, and at least two breweries. One we toured, one we were shushed out of. We toured and enjoyed the Strasse Hendrik Brewery. Inga, our guide, was an ebullient, ebony-haired, sparkling-eyed charmer who conducted the tour in Belgian, German, and English languages. While I was never sure in which language she was speaking, I always seemed to understand what she was saying. Inga herded us up and down narrow ladders and stairs, in and out of big and little rooms, then let us rest on the top of a castlelike tower for a view of the town. I commented it looked like a scene from Mary Poppins, and Inga locked her arm in mine and sang Chim Chimney, Chim Chimney, Chim, Chim, Cheroo ….

* * *

As we finished our meal our host showed up with several dusty liter bottles of his private stock he wanted to share with us, and share he did.

Next issue: The merry band of six search for beer in Germany and the Czech Republic and kick up their heels at the world famous Octoberfest in Munich!

Tom O'Leary is a homebrewer and member of SNAFU.

Ale to the Chief

Continued from page1

members by the year `99?

4 Membership Renewals

Previous to this year, everyone's membership dues were renewed in December. This year, vice-president Joe Sutton volunteered to keep our member data base and has also kept track of the renewal month of each member. Therefore, if you renewed your membership or joined the club last December you will receive a membership application inserted in this issue of Monthly Mash. If December is your renewal month, please be prompt in renewing, so you can continue to receive this fine newsletter as well as your 10 percent discount at Beer & Brew Gear.

4 Raffle Donations Thanks to everyone who so generously donated raffle items at last month's meeting. The following is what everyone donated: Steve MacMillan — a beer banner and a 6-pack of Sierra Nevada Pale Ale; Joe Sutton — a beer t-shirt; Phil & Sara Doersam — a beer t-shirt; Tom Kramer — a 6-pack of Sam Adams beer; Dave Miller — a big beer glass; Jay Lefkowitz — 2 beer glasses; Mike Plinski — a GABF grab bag; Dave Otto — Big Foot Barleywine `98, Anchor's Our Special Ale `97(Christmas beer), and several of his business cards with a free pint at Holy Cow; Kent Bolton — 3 pounds of malt extract; Bob Barnes — a beer sanitizer t-shirt, a Rogue Berry Beer, and a Fullers 1845 Ale: Don and Heather Gedye — a bottle of Fisher beer; Bill Street — 2 wit beers; Jasbo — a grab bag of beer stuff; and Joe Urcioli — a GABF grab bag. Cheers!

Secretary/Treasurer's Report

each category will receive a nice prize. So save three bottles of all your batches of homebrew to enter. Even if you don't expect to win — you never know. Also, it can be helpful to read a judge's comments and suggestions in a blind tasting about your beer.

4 Nominations

Nominations for club officer elections will take place at our next meeting Dec. 11. Up for grabs are the positions of president, vice-president (two), and secretary/treasurer. You can, of course, nominate yourself (I'll be glad to do so if you're too shy). If you do agree to run for office, you must be willing to write a campaign speech that will be published in the January newsletter. You must also be willing to donate your time and talents to the club over the next year. You may work your ass off, but it's a lot of fun and very rewarding. Elections will take place at the January meeting.

4 Way to go, Dave Otto!

Congratulations are in order for SNAFU member, Dave Otto. Dave is the new head brewer at Holy Cow. Former SNAFU president Dan Rogers has accepted a brewing position in Michigan. So "good luck" to Dan and an "atta' boy" to Dave.

4 99 in `99

We have five new members to welcome into the fold: Dave Otto, Tom Kempfield, Tom Coe, Wade Brouch and Randy Monette. Club membership is now up to 90. My new slogan is "99 in `99." Wouldn't it be cool to have 99
By Steve MacMillan,

SNAFU secretary/treasurer
Last month's meeting, like SNAFU's recent trend, was on the rise. There was lots of enthusiasam, good beer and new faces. The meeting started with the club report, which was followed by a discussion, which primarily centered around the Sheldon Jackson Memorial Contest and Winterfest. Please support your club with entries and a helping hand at both of these events. Speaking of support, a big thank you goes out to Beer & Brew Gear owner Jeff Chrisman for his continued support. It's nice to go to a meeting and not have to watch the time for fear of getting kicked out of the shop. Another big thanks goes out to Jay Lefkowitz for his resourcefulness in obtaining good things for the club — most notably facilities for the upcoming competitions.

Discussion then focused on the purchase of club brewing equipment. A motion was passed and the item went to vote. The brew gear was overwhelmingly approved with all present in favor. We will be purchasing equipment with the proceeds from raffles in the upcoming months. Speaking of raffles, last month's had lots of great prizes. It was another example of how much stronger our club is growing and the support the members are showing. The fine donations of beer, memorabilia, and accessories provided a nice prize base. Once again we made well over $100. A run down of the club coffers follows:

Previous balance $1039

Newsletter costs $50

Contest fees $70

Balance $919

Raffle/memberships dues $143

New balance $1062

Las Vegas Winterfest 1999 Competition Rules
Power Construction Co., c/o Steve MacMillan, 4415 Andrews St., North Las Vegas, NV 89031. Hand-carried entries should be dropped off at the Beer & Brew Gear homebrew supply shop in Las Vegas. Entries will be evaluated by two judges using 1998 AHA guidelines on 50-point score sheets. All first place entries scoring 25 points or better will advance to the second round where they will be judged head-to-head by a different set of judges with the winner advancing to the best-of-show round. After following this format for the last two years, we have found that it eliminates entries that are scored too high or too low in the first round to have another chance to move forward.

When it comes to homebrew competitions, one of the highest values in rating a contest is the quality of the awards. At Winterfest, we strive to be the best! All first-, second- and third-place winners receive attractive ribbons signifying the event. These awards cost more,
but they show our commitment to the contest. Additionally, all brewers whose entries make the best-of-show round receive a handsome award for their accomplishment. First-, second-, and third-place best-of-show winners will also receive recognition awards. The best-of-show beer winner will receive a $100 gift certificate from the Sierra Vista Brewing Co. in Sierra Vista, Az., and a custom jockey box from Beer & Brew Gear homebrew supply shop in Las Vegas. Additionally, awards include honorable mentions to brewers whose entries score high but fail to place. There will be an award for the highest scoring entry during the competition and a best brewer award for the brewer scoring the most points based on the number of awards received. Points will be awarded according to the following scale: five points for each first place, three points for each second place, and one point for each third place. Brewers with best-of-show round entries will receive an additional point each with first-, second-, and third-place best-of-show receiving five, three, and one points respectively.

Mead and cider entries will be judged in a separate best-of-mead & cider round with first-, second-, and third-place winners receiving nice awards for their efforts. Thank you for your support and good luck!

The Southern Nevada Ale Fermenters Union (SNAFU) is please to announce its annual Winterfest homebrew competition. Last year's event drew more than 330 entries and was SNAFU's biggest contest ever. This year's contest will be a BJCP-sanctioned competition with all beer, mead and cider styles accepted. As always, we will need all the judge/steward assistance we can muster. If you are interested, please contact contest organizer Steve MacMillan at (702) 435-5816 evenings or (702) 528-2645 days. Homebrew competition rules can be quite complicated, but we strive to simplify things for Winterfest.

First, your brew must be homebrewed; no brew-on-premises or commercial entries are allowed. Bottles must be 10-14 ounces in size, green or brown in color, and free off all labels or identifying marks. No clear or swing-top bottles will be accepted. Properly completed bottle labels, attached by rubber band (no tape), with brewer and entry info on each entry are required and must be accompanied by properly completed recipe forms. The entry fee is $5 per entry with a maximum fee of $50. There is no limit on the number of entries per person. However, there is a limit of four entries per sub-category. It is the responsibility of the brewer to enter his beer into the appropriate category.

Entries should be mailed to arrive no later than Jan. 10, 1999 to Union


Pat's

Ale

SNAFU

3000 Gull's Perch Dr.

Las Vegas NV 89128


SNAFU HOTLINE
For a regularly updated recording of all official SNAFU activities, call the SNAFU hotline

at 392-1736.
Beer Hoppenings
Dec. 4. The Sheldon Jackson Memorial Members Only Homebrew Competition at Skip's Gold Coin. 7 p.m.

Dec. 11. SNAFU meeting (and nominations for club officers) at Beer & Brew Gear. 7 p.m.

Dec. 12. Brew Class at 12 noon at Beer & Brew Gear. Bitter-style beer taught by Kent Bolton.

Jan. 8. SNAFU meeting (and club officer elections) at Beer & Brew Gear. 7 p.m.

Jan. 17. Winterfest Homebrew Competition at Elk's Lodge on W. Charleston & Hinson.
New Brewers Wanted

The next SNAFU brewing class will be taught by SNAFU member Kent Bolton on Saturday, Dec. 12 at 12 noon. The class will be at Beer &
Brew Gear. Kent will be brewing a bitter-style ale. Tell any new (or old) brewers that you think might be interested and come join the fun.