MCZA Publicist

07/15/2026

🍺 Mid‑Columbia Zymurgy Club — July 15th Meeting Agenda

Location: Sage Brewing
Time: 6:30 PM July 16th

1️⃣ Welcome & Announcements

• Quick club updates and upcoming events
• Introduce new members and guests
-Bring megabrew batch

2️⃣ Megabrew Kölsch Competition

• Overview of the Kolsch style:• Origin: Cologne, Germany
• Profile: Light, crisp, delicately fruity, and balanced between ale and lager characteristics
• Typical specs: OG 1.044–1.050, FG 1.008–1.012, ABV 4.4–5.2%, IBU 20–30

• Judging format and criteria (appearance, aroma, flavor, mouthfeel, overall impression)
• Tasting and scoring session
• Discussion of brewing techniques used in the Megabrew batch

06/11/2026

🍯 Mid‑Columbia Zymurgy Club “Mead‑ing”

📍 Paper Street Brewing Co Pasco Washington , Pasco WA
🕠 June 18th • 6:30 PM

Join the Mid‑Columbia Zymurgy Club for a special evening dedicated to the world’s oldest fermented beverage — mead! This “Mead‑ing” blends tasting, learning, and community in true zymurgic spirit. Whether you’re a seasoned brewer or just curious about honey‑based fermentation, you’ll discover how simple ingredients — honey, water, and yeast — can create a drink that’s both ancient and endlessly creative.

🧡 What You’ll Experience

• Taste and Learn: Sample a variety of meads, from traditional dry styles to fruit‑infused melomels and spiced metheglins.
• Production Insights: Explore fermentation techniques, yeast choices, and how honey varietals shape flavor and aroma.
• Local Flavor: Discuss sourcing honey from Eastern Washington’s apiaries — where wildflowers, sagebrush, and orchard blossoms give unique terroir to every batch.

🍯 Mead & Honey Facts

• Ancient Origins: Mead predates beer and wine, with archaeological evidence dating back over 9,000 years.
• Fermentation Simplicity: The basic ratio is roughly 3 parts honey to 7 parts water, fermented for weeks to months depending on yeast and temperature.
• Eastern WA Honey: The Columbia Basin’s diverse flora — alfalfa, clover, and wild sage — produces light, floral honeys ideal for delicate meads. Yakima Valley and Tri‑Cities beekeepers often harvest honey with subtle fruit notes from nearby orchards.
• Bee Ecology: Local bees thrive in the semi‑arid climate thanks to irrigated crops and native blooms, making the region one of Washington’s quiet powerhouses for honey production.

🍻 Why It Matters

Mead connects brewing to agriculture — every sip reflects the work of bees, blossoms, and brewers. It’s a drink that bridges history and craft, and this event celebrates that connection right here in the Columbia Basin.

05/19/2026

Signups for Beerstock 2026. Please fill out if you plan on attending!

05/19/2026

All here is a signup list to see the interest in going to the Inland northwest Homebrew Festival at Farragut State Park in Athol, ID this June 12-14th! Please signup and fill in the information so we can gauge what we need or who is going.

05/19/2026

Style of the Month: Sours

🍋 What Sour Beers Are
Sour beers derive their acidity from microbes such as Lactobacillus, Pediococcus, and sometimes Brettanomyces, which contribute tartness, funk, and depth. Unlike modern sanitary brewing practices, traditional sour beer production welcomes these organisms into the process.

🕰️ A Brief History
Before refrigeration and pure yeast cultures, most beers had some level of natural tartness because wild microbes frequently entered the fermentation. Over time, certain regions—especially Belgium—developed brewing traditions that embraced and refined these flavors.
Classic examples include:

Lambic and Gueuze from the Senne Valley
Flanders Red and Oud Bruin from West Flanders
Berliner Weisse and Gose from Germany

🧪 How Sour Beers Are Made
There are several intentional methods for creating sour beer:
1. Spontaneous Fermentation
Wort is cooled in a coolship, exposed to ambient air, and inoculated by wild microbes. This is the traditional method for lambics.
2. Mixed Fermentation
Brewers pitch a combination of brewer’s yeast, bacteria, and sometimes Brettanomyces. Aging in barrels is common and can take months to years.
3. Kettle Souring
A faster, more controlled method where Lactobacillus sours the wort before boiling. This produces bright, clean acidity and is popular among modern craft brewers.
4. Fruit Additions
Fruit contributes both sugars and organic acids (like citric acid), enhancing tartness and complexity.

05/13/2026

04/20/2026

Congrats to club members Robby Narquis & Rob Whitney