Here
at FOAM we handcraft great
beers in the fine homebrew
tradition. This site was
created with the intent to
share our knowledge and
resources to all with home brewing
interest. Since home brewing
is a natural passion for
any beer connoisseur you
will find information of
all various subjects
relating to beer on our
site. What we do best
though, is sample beer.
All kinds of beer. We
sample homebrews, local
micro brews, and many
commercial beers. Along
the way we have complied
different information,
reviews, and other
information relating to
many beers that we have
sampled. We hope that our
resources are both
informative and
interesting. In the mean
time we here at FOAM will
continue to sample
different beers to
continue to update our
information base. The fact
that we can do this for
all of you, and the fact that we have
helped is a true pleasure
for us, a real honor
actually.
And so it was decreed that
every Third Friday of the
month will be FOAM night.
FOAM's Calendar
Latest News
Click on calendar to see
FOAM's schedule of
events. (This will take you to another site. Hit your browser's 'back' button to return here.)
Nov 1, 2010 4:32 PM:
Welcome to the FOAM Web Site!
On this page will be our latest news as it relates to FOAM. If you need anything posted, email me.
Sept 18, 2015: The Meeting is at Bob's.BOM is Barleywines. Check the Calendar for directions and our Meetings page for details on our meetings.
Plain Karo syrup-I use 2 small bottles
9 grams ammonium phosphate-yeast nutrient
Can also use ammonium bicarbonate, found in Middle Eastern specialty shops, it is a leavening agent
Stir to dissolve
Heat over medium-high heat till it starts to darken
Be careful of boil over, watch it!
Taste as you go by taking some drops out, let cool! It is extremely hot
Once you get it to where you want, remove from heat.
Usually takes about ½ hour to get where I want it for color and flavor
Carefully add cold water till it is thick syrup
I chill in fridge over nite for next days brewing
I have used this in Belgian dark beers instead of rocks, which technically is not what Belgian brewers use.
