BOTL is a club that was founded as a means for our members to educate themselves and others about brewing beer, ciders and meads. We are all in this hobby as like minded individuals that have a thirst for knowledge and an appetite for an enjoyable time. Most of us are from Holland, MI and the surrounding communities.
We meet on the second Thursday of each month at the New Holland Pub. Start time 7 PM.
Please bring 3 bottles of this month's style homebrew that you want to share, OR a different style of your homebrew. When bringing your homebrew to share, please bring your recipe to tell everyone about your brew.
Styles of each month: January – Barleywine, Winter Warmer, Strong Ales February - Belgian/French Ales, Lambics and funky stuff March – English Ales and Milds April - Lagers, Kolsch and Hybrids and Alts May – Cider, Cysers, Perry and Meads
June - Pale Ale, IPA and Ryes July – Ambers and Reds August – Wheat, Wit, Weizens and Fruit Beers September – Scottish Ales and Browns October – Oktoberfest, Pumpkin, and Spiced Beers November – Stouts and Porters December – Saturday, Dec. 8 Christmas party, best of cellar and potluck lunch
This is a recipe taken from the Michigan Beer Guide
Sept-Oct. by Dietrich Bronner.
I made this and it takes some time, but it is well worth it.
Brew Braised Flatbread
Make the dough
2/3 cup Oktoberfest beer @ room temp.
1 tbsp olive oil
1 tbsp honey
3/4 tsp kosher salt
2 cups flour
1 tsp yeast
OPTIONAL: 1/4 cup spent grain from brewing .
Combine beer and yeast in a lg bowl.
Wait 5 minutes for yeast to foam, then add oil and honey
Add 1 cup of flour and mix until smooth
Blend in remaining flour and salt, knead 5 min until smooth
Let rise 90 min in a greased bowl cover in saran wrap
Lighty punch down the risen dough and let rest
6 strips of bacon
1 cup sm fingerling potatoes
1 tbsp butter
1 cup Oktoberfest beer
1 tbsp balsamic vinegar
10 cloves garlic peeled & chopped
1 sm onion cut in lg chunks
2 lg bell peppers cut in chunks
1 small zucchini cut in 1/4" thk slices
2 tsp minced thyme
2 tsp minced rosemary
2 tomatoes sliced
1 cup grated cheddar
While dough rises, place brats and potatoes on top of the bacon in a 9x13 baking dish @ 425 deg 10-15 min.
Remove meat, then slice thin and set aside.
Melt butter in baking pan with the remaining bacon grease, then add beer and vinegar.
Add vegetables except tomatoes, adding salt and pepper @ 400 deg 40 min stirring occasionally until roasted.
Roll dough into an 1/8 thickness on cornmeal dusted cutting board. (Let it rest 5 min if it resists rolling)
Transfer dough directly on to heated grill on low. Cover grill and cook until it chars in a few spots on bottom of crust.
Remove from grill and drizzle 2 tsp olive oil on top of all.
Carefully flip crust so the charred side is up. Collect 1/4 cup of pan drippings and pour over crust.
Spead toppings on the crust finishing with the cheese.
Drizzle remaining drippings on top of all.
Place back on grill low for 5 min until char on bottom and toppings are warmed.