our award winning
feature writer

Beer My Way
Don't miss the new
installment of
Adventures in
by Vince Capano
Draft Board 15
can be contacted
by writing
Visit the
Pic Pages
# 4, 3 , 2 , 1
Read the

Not True-  
Lies about Beer

The Best Beer  
in the World

Reinheitsbebot  &
Belgium Beer

Belgium Ales Not Wine

Hops- the full story

Judge Beer Like a Pro

Bottles v. Cans

Beer World Records

Beer and Taxes

Czech Beers

How to Pour Beer

How to Taste Beer

Summer is Beer Time

The Pabst Heritage

Growlers and Cans

Beer History in Bavaria

History of Beer
in New York


Complete Index of all
Special Reports here
New Members
-read this new section of beer reviews by a
certified taster  only on BeerNexus!  
DB15 Cask Commissioner /
club treasurer Brian Lynch
(left) and Fritz Maytag,
founder of Anchor Brewing
toast 2012 with a collorbation
brew they made called
"Bock, Bock, Who's There?".
welcomes comments,
articles, and
See you at
the Gaslight!   
DB15 shirts are here!
Choose from two different 4-color shirts. One with our Uncle Sam DB 15 logo
or one with the club motto -
" I'd rather die of thirst than drink from the cup of mediocrity"
Order by mail

Club members can order in person at the next meeting.
If you are not currently on the DB15 mailing list or would
like to join simply write
webmaster@beernexus.com or
stop in the Gaslight and ask your friendly
bartender for a registration form.  
New members always welcome - it's a pefect time to join.
Sign up a new member,
win a beer!
The DB15 is the largest beer appreciation organization in New
Jersey, but what about the East Coast?  Well it's time to make
our move.  Bring a new member to the next meeting, have them
officially register, and get a Gaslight beer compliments of the
DB15 Cask Commissioners.

Why sign up for the club dues full payment plan?

Enjoy the many benefits available to club members on the
full-payment plan. A one time fee of only $50 covers all meetings,
plus discounts for DB15 special events.

This year members received benefits that totaled well
over the dues
amount.  Substantial discounts were provided for the TAP NY
beer fest trip, the Newark Bears baseball outing, the NJ Brewers
Festival, and the Victorian Dinner.  In addition members on the full
pay plan are exempt from the individual meeting beer fee.

Ask club treasurer Brian Lynch, or any Cask Commissioner
for the full details at the next meeting.
15 South Orange Ave.
South Orange, NJ
Next Meeting - January 8, Sunday, 4 PM at the Gaslight
The Gaslight
January  Meeting

To really know beer you need to know be able to critically
evaluate its characteristics using the common language of
beer sensory analysts. It is essential therefore to  
understanding the flavor and aromatic characteristics
attributable to the full range of beer styles.

As you evaluate a beer you might find yourself asking what
is that lingering aftertaste? Does it taste like cooked
cabbage, or is it perhaps reminiscent of newly cut grass? Is
that a hint of paper or leather in the background? What are
these flavors and how did they get into the beer?  This
curiosity marks the first step in progressing from an
organoleptic taster (drinker) to a discerning sensory analyst
who can  identify flavors, quantify them with respect to their
thresholds, and objectively determine their desirability in a
particular beer style.  

Sensory analysts make good beer judges, but also
contribute another important service -- providing the
brewers technical feedback to help them correct flaws in
either the ingredients or brewing process.

To help each of us improve our sensory awareness   
brewers DJ Soboti and Jeff Levine have graciously agreed
to conduct a training session that will give us a basic
introduction to sensory analysis, a technical foundation for
recognizing some of the most important beer flavors, and
techniques for identifying them in commercial beers.

More than 1,000 different flavor elements have been
identified in beer, and more are being found as increasingly
sensitive analytical methods are developed. Some of these
flavors are derived from raw materials (malt, adjuncts, hops,
and water), but the vast majority are formed by yeast during
fermentation. Chemical and physical methods of analysis can
provide a great deal of information about these compounds;
however, no instrument has been able to replace a trained
taster. The physiochemical properties of a beer may be
entirely within laboratory specifications, but this analysis is
meaningless unless the flavor of the beer is acceptable to the
drinker. For this reason, most large-scale breweries invite
panels of trained tasters to assist in quality control.

This is your only opportunity of 2012 to receive professional
and enlightening instruction on the tasting of beer.  It's all
about beer and what could be better than that?  

Don't miss this one time only event!!

January 8 at the Gaslight 4 PM

For the latest updates on what's
being poured at the Gaslight go to

The January 8th meeting will feature a hands-on
lesson in sensory awareness and instruction in the
fundamentals of beer judging.

February meeting is a home brew throw down with
Vienna Lager.  Anything goes - start brewing now!