Stout Night - January 24th

The school component will be "wood shop" and consists of experimenting with aging on different woods. It's forming up nicely, with yeast school I should have sought help and delegated things when I got over my head with moving and everything so we could have had some signage and better write ups which were my responsibility. I dropped the ball on that as the move and other life occurrences sapped my energy and time. I'm gonna try to get that stuff all lined up before the birth of my son in late December, if I can't make it all happen before then, I'll be sure to holler for some help and get an assistant on this to make it happen so we can have a great woodshop setup.

I will be coordinating Stout Night.  Jeremy and I started preliminary Chili menu and serving options as of yesterday.  A beer sign-up will be going up later today.

Food Logistics are being worked out first before we put out a call to arms.  Were you thinking of Chili, Side Dish or just Volunteering in General Kyle?

I'd like to do a chili, but I'll help out in any way, regardless. 

If we are doing Chili again this year, I'd like to make one for the event.

Since Steven will be out of town, I make an amazing vegan chili, so am more than happy to whip some up for the party.

I'd like to help out with this event...can't let Daniel down.  All kiding aside, I'd like to see a return to adding some live music to our events again.  I have a few contacts if this is something that others think would be a good addition to Stout and Chili.

Im open to helping out in whatever other ways are needed (in addition to the normal setup and event volunteer shifts).

Please invite your firends to the party too!  https://www.facebook.com/events/1522390318016790/

Fitz...

You can brew multiple batches for Stout Night.  The menu is in a constant state of flux as we get closer to the event, but we have never had this many beers two and a half months before an event, so wanted to let people know that we were going to have to taste panel them.

Most likely we will have a tasting panel the Monday or Tuesday before the event at the brew house...its majority vote of those in attendance.  The only time we have done it was for the National Homebrewers Conference and it worked out well.

Keezer is basically a tasting panel in itself and things are only quality controlled before events like Open Houses/Tours/etc.

Ken

If we need to limit beers, why not just have a random drawing or something? Telling people their beer is not good enough to be served at a member appreciation party is pretty uncool and unnecessary in my opinion.

I'm proud to share my beer as am sure others are too. I think that if someone was not able to showcase a single brew because other members with loads of free time submitted 20 gallons is wrong. Greater Variety vs quantity.

Pete...if you read my last comment I think we are on the same page.  The tasting panel is in the event that the sign-up sheet were to keep growing, which it looks like its leveling off.

We need to also be aware of the fact that we are taking peoples money in exchange for certain level of quality in the beer we serve.  We have had to pull beers from the list for quality reasons in the past, so the tasting panel concept is not a new one to our parties.  Just trying to be more transparent as our menus and membership keeps expanding.

Ken - I think the perception, intended or not, is that you and a few others would be deciding which beers get served.  I think if a member wants to share their beer with members and friends, that should be encouraged at all costs, because, as Pete said, it is supposed to be what these parties are about.  Most non-regular members who come to this are our friends or people who just want to share in the enthusiasm of the people who made the beer they are drinking.  At least that is my experience.   If you are talking about checking for infection, un-carbed beers, that sort of thing, it seems reasonable.  However, I think I have been to every party we've had and I do not recall one coming to a screeching halt because of a perceived off flavor in someone's beer.  Limit if necessary, but don't judge.

Resurrecting this thread.

Does anyone mind if I put a link to this discussion and the beer sign-up sheet on the event page for easy finding?

I've taken some inventory during the open house today. Here's what we indeed have for SCN-IV:

• 110 brown wrist bands;
• 63 orange wrist bands;
• enough raffle tickets;
• raffle prize containers;
• Kirkland size crushed red pepper;
• approx. 300+ spoons;
• 600 styrofoam cups for chili;
• 216 plastic cups for beer;
• 2 large Chihula hot sauces;
• 13 20-oz. cans of Kirkland tomato sauce;
• 41 disposable, half-size deep metal serving trays;
• 21 disposable, full-size deep metal serving trays.

Is there an official guest list? I have two partners who'd like to come. LMK.

I also noticed someone volunteering to bring vegan chili on the Stout Night event page....  We do have all the chili covered, so I don't think anyone needs to bring additional batches.

Okay. Just checkin'. Thanks, Ken.

Just make sure they know that they need to be members! They should sign up and pay through the site ahead of time, because it's a lot easier than trying to do it on your phone while standing outside the brewhouse.