Bacchus E-LinesMarch 20176633 Nieman Rd.

Shawnee, KS 66203913 962 2501

bacchus@bacchus-barleycorn.com

For your shopping convenience, we are open 7 days a week (except major holidays).

Cullen-Harris ActShortly after taking office President Franklin D Roosevelt signed the Cullen-Harris Act which amendedthe Volstead Act permitting the manufacture and sale of low alcohol beer and wine (up to 3.2% by weight). Upon signing the legislation, President Roosevelt made his famous remark:

“I think this would be a good time for a beer.” Franklin D Roosevelt, March 21, 1933

Customer AppreciationSocializing, community building, asking questions of fellow home fermentation hobbyist and answering their questions occur during the first hour of Customer Appreciation

events. During the second hour we offer an educational component.

At the February event Jackie discussed brewing water. In March we will be reviewing the Winexpert line. In April we will discover all the different places hop contributions can be found on the Flavor Wheel.

Mark your calendar for the next two events: Sunday, March 12, 3:00-5:00 featuring Trinity White, Stag's Leap Merlot, Singapore Stout and a comparative look at the Winexpert line at 4ish. April 12, Wednesday, 6:00-8:00 featuring California Riesling, Italian Nebbiolo, Humulus Clouds and Comparing American, French & Hungarian Oak at 7ish. Join us!

AHA Membership DealPurchase and activate an AmericanHomebrewers Association (AHA)membership at Bacchus & Barleycorn during the month of March and you'll receive a FREE copy of Yeast: The Practical Guide to Beer Fermentation by Chris White and Jamil Zainasheff, from AHA, a $19.95 value.

Membership benefits include 1) a subscription to Zymurgy, 2) exclusive events like Homebrew Con,National Homebrew Competition, AHA Rallies, 3)exclusive member-only content via the Brew Guruand Zymurgy Apps, 4) member deals at over a thousand locations and more. Only $43.00

Spring SeminarsCider Making, Saturday, April 8, 1:00-4:00

Light and refreshing, cider is a great summer time beverage. During this seminar the differences between making cider using the Cider House kits, sweet apple cider/juice and actual

fruit will be discussed. We will bemaking a batch of cider,demonstrating the recommendedtests and necessary adjustmentsfor creating balanced cider as wellas all the additives. We willdiscuss the necessary equipment, the fermentation process, clarification and aging, bottling and sanitation. $20.00 per person

Making Quick Cheeses, Saturday April 22, 1:00-3:00Mozzarella is so fast to make that we'll be sampling it before the conclusion of the seminar. While we are making the mozzarella, other soft, quick and easy cheese will be discussed. Quark orCreme Fraiche anyone? Cheese making

equipment and procedures will be demonstrated and discussed. $20.00 per person

Hands On Introduction to Wine Kit Making Seminar for TwoSaturday, May 20, 1:00-4:00 (Not included in

Groupon promotion) Each couple will receive a Vintner's Best Equipment Starter Kit and a one gallon Winexpert ingredient kit. During the seminar you will be learning the ancient art of winemakingas you make a batch of wine using a Winexpert kit. Throughout the process we will discuss what we are

doing and why. We will discuss necessary as well as recommended equipment and sanitation. You will leave with your first batch of wine started in the primary and the necessary equipment and information to complete the process at home. Making wine from Winexpert kits is easy, fun and rewarding. $125.00 per coupleA great Mother's Day gift. What could be better that spending a day with Mom and making wine, then enjoying it together.

Introduction to Brewing, Saturday, June 3, 1:00-4:00. Homebrewing is fun and easy. Can yousteep tea and boil water? Well, homebrewing is just that easy. Although we'll be making a one gallon batch during the seminar, the process is the same for a five gallon batch, the quantities and equipment are just larger. A major key to success, sanitizing will be discussed along with equipment as well as what and why we are doing during each step of the process. $20.00 per person

All Grain Brewing, Saturday, June 10, 10:00-3:00 (Additional $5.00 per person required for Groupon

promotion) We will be making a batch of allgrain beer discussing the process each step of the way. Topics to be discussed will

include mashing techniques, equipment requirements for each technique, what's happeningduring the mashing process, and the sparge then onto the kettle for the boil, hop additions and fining.

Lunch will be provided. $25.00 per person

National Homebrew Day & Big Brew 2017Celebrate NationalHomebrew Day withus, Saturday, May6th . This is thehomebrewingcommunity's annualcelebration; a chanceto gather around thebrew kettle and raise a glass to the greatest hobby there is: homebrewing!

Join Bacchus & Barleycorn in celebrating Big Brew and National Homebrew day on the lot behind Bacchus & Barleycorn beginning at 10:00, Saturday, May 6th. This is a great opportunity to interact with other brewers, ask and answer brewing related questions and see the very simple to the most creative, elaborate systems being used by other homebrewers. So, bring your kettle and propane burner and brew with us or just come and celebrate homebrewing with us. This is a day not to missed.

Fruit Wine Making, Saturday, June 24, 1:00-4:00. Summer is the time for a great variety of fresh fruits and what better to do with them than transform fruit into wine. Unlike Winexpert kits, making wine from fresh fruit requires the preparation of the fruit, balancing of sugar and acid, and the addition of nutrients. During this seminar we will be making a batch of fruit wine demonstrating fruit preparation, recommended tests and balancing the wine. We will discuss the necessary equipment, the fermentation process, clarification and aging, bottling and sanitation. $20.00 per person

Changes to the Wyeast LineupAs brewing trends are changing, Wyeast is also making some changes. The popular Farmhouse Ale #3726 which has been a Private Collection

strain will become a part of the year-round Classic Wyeast Culture Collection in March. We anticipate having the strain in stock by March 10th.

Farmhouse Ale #3726Beer Styles: Saison, Biere de Garde, Belgian Blond Ale, Belgian Pale Ale, Belgian Golden Strong AleProfile: This strain produces complex esters balanced with earthy/spicy notes. It is slightly tart and dry with a peppery finish. The perfect strain for farmhouse ales and saisons.Alcohol Tolerance: 12% Flocculation: Medium Apparent Attenuation: 74-79% Temperature Range: 70-84° To make room for the introduction of new strains, some of the longtime year-round Classic Wyeast Cultures will be phased out during the month of March and be available only through the Private Collection releases. It's time to say good bye to or get them while you still can to: Budvar Lager #2000, Pilsner Urquel #2001, American Lager #2035, German Wheat #3333, Belgian Wheat #3942, Danish Lager #2042 and Forbidden Fruit #3463.

Wyeast Bitter Winter Private Collection – Available through March 2017The Bitter Winter strains: Wyeast British Cask Ale Yeast #1026 PC, Wyeast English Special Bitter #1768 PC, and Thames Valley Ale II #1882 will only be available January through

March 2017. For a complete description of these very special strains see the January 2017 edition of Bacchus E-Lines in the newsletter archives on our website or visit the Wyeast site.

Tips & TidbitsWhat Makes a Red Wine Red?

One would think that a red winegets its color from the grape juice. Oddly enough, that is nottrue. More than 99% of the world's red grape wines have

white juice. Slice a red grape and you'll notice that the skin is red and the grape itself has no color. The purple or red pigment in the skin is responsible for the color. The pigment leaches out of the skin as juice and skin of the crushed grape soak or macerate together during primary fermentation. The winemaker has to achieve the delicate balance between leaving the juice on the skins long enough to extract the perfect amount of color, but not too long to pick up bitter tannins from the seeds and skins.

Hop Rhizomes – Tick Tock – It's Time to Order Hop Rhizomes - Order Deadline is March 14th The hop plant (Humulus Lupulus) is a perennial that produces climbing annual vines from a perennial crown and rootstock. The vines may grow 25 feet in a single season, but will die back to the crown each fall.

Hop plants are uni-sexual, only the female hop produces the flowers that are used in brewing. All rhizomes offered by Bacchus & Barleycorn, Ltd. are female. As the female flower matures, it forms cone-like structures. These mature cones are 1 to 3 inches long yellowish green and papery to the touch. The cones are generally harvested in August and September, dried and then used for whatever brewing, medicinal, or ornamental purposes you desire.

To order your rhizomes, complete the information below and return it to Bacchus & Barleycorn, Ltd. by mail (6633 Nieman Rd., Shawnee, KS 66203), e-mail to bacchus@bacchus-barleycorn.com or give us a call 913 962 2501 by Tuesday, March 14, 2017. We anticipate delivery the week of March 20th. You will be notified via email when the rhizomes arrive. Growing instructions are included with your order.

Hop Rhizome Order Form$5.25 per Rhizome

Quantity

____ Brewers Gold

____ Cascade

____ Centennial

____ Chinook

____ Crystal

Quantity

____ Fuggle

____ Kent Golding

____ Mt Hood

____ Magnum

Quantity

____ Nugget

____ Sterling

____ Willamette

____ Columbus (AKA Tomahawk, Zeus or CTZ)

Name: ________________________________________________________________

Address: _______________________________________________________________

City: _________________________________ State: ______Zip: __________________

Phone: (____) ______________________ Phone: (____) ________________________

e-mail: _________________________________________________________________

e-mail: _________________________________________________________________

Order information must be received by 3/14/2017

Brewer’s Gold – High yielding bittering hop, ancestor to most high alpha hops, alpha 8-9%Cascade – Good yielding, floral American aroma type, disease resistant, alpha 5-6%Centennial - Good yielding, similar to Cascade with higher alpha, moderated disease resistance, alpha 8-10%Chinook – Good yielding high alpha hop, moderate disease resistance, alpha 10-13%Crystal – Hallertau hybrid, more vigorous and disease resistant, alpha 4-6%Fuggle – Early ripening, low yielding traditional English aroma type, alpha 4-5%Kent Golding – Moderate yielding, old English aroma type, alpha 4-6%Magnum – High yielding German high alpha, vigorous and disease resistant, alpha 12-14%Mt. Hood – Hallertau hybrid, more vigorous and disease resistant, alpha 4-6%Nugget – High yielding, vigorous disease resistant high alpha hop, alpha 12-15%Sterling – Saaz hybrid, much better yielding with similar aroma, alpha 6-9%Willamette – Moderate yielding, triploid hybrid of English Fuggle, alpha 4-6%Columbus - American aromatic high-alpha hop with noticeable bitterness. Also known as Tomahawk and Zeus or CTZ. The same hop got three different names by different hop dealers. Confusing, but true. Vigorous but susceptible to mildew diseases, alpha 15.0%

Alpha = average bittering rating for brewing purposes

Upon obtaining the rhizomes, they should be stored in a plastic bag, slightly moistened, and kept in a refrigerator until you are ready to plant them. Planting should be done after danger of heavy frost has past and before the days are too long and hot. It is not recommended that hop rhizomes be planted afterthe 1st of June in the Kansas City region.

“A young wine is like a horse, it is extremely vibrant. It needs taming. It has lots of life, the edgesneed bevelling and we need to reduce the tannins.”

---- Georg Riedel