The meeting was called to order at 7:45 p.m. by President Jim McKinney.
The minutes of the last meeting were nowhere to be found but since Amy Satterlund had previously e-mailed them to all club members and no one found any errors they were approved as written.
The treasure’s report was given. Since Steve Cook does not yet have access to the account at The Mission Bank we only had the estimate of $6000 in funds held there. Last month the club had income of $265.50 and Expenses of $68.00. (Please see the attached June 2011Profit and Loss Statement for details) A motion by Julia Pitt to accept the treasurer’s report was seconded by Roger Gibson. The Vote passed to accept.
President Jim reviewed the up coming events including the competition and asked anyone who was interested in planning an individual phase of the club competition to talk to the competition coordinator Amy Satterlund. He also mentioned we need to find a location for the Oktoberfest.
President Jim discussed the club purchase of BJCP “Off Flavor” kits for $50 each to be used at future meetings to help educate and inform the membership on beer defects. These kits have a shelf life of about 6 months and several different “defects” will be presented at each of the successive meetings after John Fowler orders the kits.
Jay Highfill discussed his committee’s search for a new meeting location. Based upon his research and the likelihood that our present location may no longer be available after tonight’s meeting it was moved and seconded that our next meeting be temporarily moved to:
Overland Park Presbyterian Church
8029 Overland Park Drive
Shawnee Mission, KS 66204
Due to scheduling conflicts with the church and the need to have decided on the Mead winner for the Club only Competition the date of the next meeting is also temporarily changed to August 5th, the first Friday in August.
Mead Day will be Saturday August 6th. While not “officially” a club event Roger Gibson has volunteered to host the event at his house. His address is 16100 E 85th St, Kansas City, MO. The club voted to sponsor the event with up to $75 for food and drinks. Roger set a start time of 10:30 a.m. or earlier for the event. Participants should RSVP to Roger and bring supplies for mead making, including honey, fruit, spices, yeast and carboys. The mead produced will be distributed to the participants based upon their ingredient contributions. Participants are asked to bring a side dish and beer or mead to sample.
Elijah Hobbs suggested that the club produce a barrel aged beer for the 30th annual competition in 2013. The membership agreed that this was a good idea and Elijah agreed to spearhead the project.
The members sampled several good homebrews during the meeting and also had a lively discussion of “Ask the Brewer.”
The meeting was adjourned at 9:30 p.m. Recorded by Steve Cook