National Homebrew Club Ireland

I figured it would be a good idea to start this thread to keep BJCP beer questions all in one place. Keeps everything neat & tidy & its easier for people to read through a single thread. No doubt questions asked here will be helpful to others & save them asking the same questions in another thread. 

Good call.

I brewed this at the weekend. Double batch. First batch is:

Stout.
OG 1.076
FG 1.015  (1.006 ish once brett is done with it)
100 IBU
97 ebc

Saison blend yeast in primary. Aged on american oak cubes with Brett claussenii.  Is this a belgian speciality ale? Or wood aged beer?


The second half of the wort is fermenting with english ale yeast.  Nothing else added, no brett or anything.  Its almost within the realm of foreign extra stout but the colour & IBU is too high. 
Its a bit on the weak side for a RIS & the FG is too low. Would you enter it as a RIS or foreign extra stout?

Good question. I'd say wood aged and 'speciality' would probably be more accurate. .. Eg not to style with notes for the judges on what it is.  Anyone else think?

Its a historic recipe btw. So the grist & the numbers are all bang on.  The one fermented with english ale will be an exact clone of the historic recipe.

The batch with saison & brett is an experiment. So yeah I guess speciality category would fit it.

I would put the historic in the speciality with a note saying as such.

Thank you!  :)

Session Pale ale. 
SG: 1.044
FG: 1.012
4.2%

Dry hopped, 39 ibu,  (would pass for a beer in the 5.5 to 6% abv range)

Enter in the speciality category or enter as a pale ale?

IBUs aren't judged yeah?

Depends on what hops you used for category chosen

Single hop with mosaic all the way through.

Grist is mostly Vienna, some pale, biscuit & melanoiden malt.

Actually this section should be great practice for the judges signing up.
Looking at the guidelines you are ok for ibu but just below on alcohol, can a judge advise how this is treated?

I was aiming for 3.8 abv but it finished a bit lower than expected on the ferment.

Can you enter the same beer in different categories?

Hard pushed to detect a missing 0.4% alcohol. I wouldn't worry about it. It will be judged on body and mouthfeel, where FGs are concerned.

I would say to enter it into the appropriate category for the target style if you feel that it is close in every other respect.
If you were aiming for a particular ABV and miss the mark, then this is down to your process. Worst case, If noticed by a judge you will be marked down.

What about the grain bill though? It has only 10% pale in it. The rest is vienna & some spciality malts. This wasnt brewed or designed to fit in category 10A (but it might make sense to enter it as that instead of category 23). Do judges get a sheet with all the info on it such as grain bill, SG, FG, etc or do they just judge & score by taste?

Quote from: Hop Bomb on January 06, 2014, 01:11:25 PM
What about the grain bill though? It has only 10% pale in it. The rest is vienna & some spciality malts. This wasnt brewed or designed to fit in category 10A (but it might make sense to enter it as that instead of category 23). Do judges get a sheet with all the info on it such as grain bill, SG, FG, etc or do they just judge & score by taste?

Judges are told the category and subcategory.

The look, smell and taste - thats it!

They judge on correctness to style as well as the overall intangibles. They particular look for flaws & faults. We ceratinly cannoy measure ABV! or SRM or even IBU to any great accuracy but if any are significantly off the mark then yes it will be detected. Bear in mind however that for some styles the guidlines have fairly wide bands.

Some styles of the fruit or spiced beers and cider suggest you inform the judges as to what you have added and also what the base syle is.

Quote from: Hop Bomb on January 06, 2014, 01:11:25 PMThis wasnt brewed or designed to fit in category 10A (but it might make sense to enter it as that instead of category 23).

I don't think it matters. If the judges decide your beer tastes like a regular pale ale, but you've entered it in Cat23, it will be marked down. The BJCP guide says this:

QuoteNo beer is ever "out of style" in this category, unless it fits elsewhere.

http://www.bjcp.org/2008styles/style23.php

Categorise the beer according to what it tastes like to you, and not what the recipe implies. I tripped up on this on one of my beers in last years competition.  :(

10A it is then! Cheers for the clarification guys.

What category do I enter a gose in? I've seen 21 and 23 suggested on homebrewtalk, but looking at the guidelines for 21 I'm tending toward 23.

Quote from: mr happy on January 08, 2014, 10:30:14 PM
What category do I enter a gose in? I've seen 21 and 23 suggested on homebrewtalk, but looking at the guidelines for 21 I'm tending toward 23.

I'd say 23. Spices are not a huge part of it. Interestingly, the BA have  included gose in their updated guidelines 2012 AFAIK.

Send me a bottle and I'll let you know. Haven't had a goze in a few years.  ;)

I have one - where would a soured stout fit in ? over killed on acid malt  so its perfectly soured and tart but a stout !

Certainly NOT in cat 13 (stouts)

So it is cat 23 Special:

You declare the base style as a Stout and sub cat depending on the recipe.

You then have to explain the sourness! "Over kill on the acid-malt" would probably not gain any kudos!

Say instead "an experiment to fuse the acidic refreshing style of Gueze into an Irish stout"

getting my vote already ;)

I have a Robust Porter with pecans in it; I assume that goes into Cat 23: Specialty???
Also where do black ipas fit in?

Both 23 I'd think. Bipa could  get its own  category but it depends on how many we get.  Same for other emerging styles if there was enough demand.

Does this need to go into 2014 comp area as well?

Raspberry & Chocolate Milk Stout - 23A??? Surely 23A

Quote from: Beer Baron on January 16, 2014, 10:40:50 PM
Raspberry & Chocolate Milk Stout - 23A??? Surely 23A

Offhand,  yep.

What  category does a baltic porter aged on French oak chips fit into? 23 or 12c.

Shanna

Quote from: Shanna on January 18, 2014, 07:51:20 PM
What  category does a baltic porter aged on French oak chips fit into? 23 or 12c.

12C is clearly a Baltic Porter category: If it looks/tastes/is a BP the maybe it is a BP! (Oak Chips: an adjunct)

22C: A wood aged beer: Have you aged on wood? (Thrown in a few oak chips?: maybe the answer is NO)

23: Speciality: Anything goes! (Is it that special NO; Its just a great 12C)

If I was you I'd enter it as 12C

The judges may or may not pick up on the French Oak.

Any one eaten a Louis XV sideboard recently?

22c for me. :o

I've brewed an English pale ale (Cat 8.) and was aiming for 8B Special/Best/Premium Bitter, but my efficiency was better than usual so the OG hit 1.050. 
It's still fermenting, but may end up at 4.8-5%.  IBU's around 38, but not exact as I used home grown hops.
It is quite light in colour so might not fit into the 8C category.  It's more pale golden than golden. 
So the question is 8B or 8C?
All advice welcome.

Quote from: ColMack on January 21, 2014, 09:57:08 AM
I've brewed an English pale ale (Cat 8.) and was aiming for 8B Special/Best/Premium Bitter, but my efficiency was better than usual so the OG hit 1.050. 
It's still fermenting, but may end up at 4.8-5%.  IBU's around 38, but not exact as I used home grown hops.
It is quite light in colour so might not fit into the 8C category.  It's more pale golden than golden. 
So the question is 8B or 8C?
All advice welcome.

You could always dilute to lower the ABV if you wanted, I still think it would fit in 8B regardless.

Hi guys, i've brewed a chocolate and roast fig stout with a Belgian Dubbel yeast strain... 16E... Belgian Speciality Ale?

Also... have an oatmeal and vanilla stout.. 21A or 23A?

Quote from: Komodo021 on January 24, 2014, 10:49:54 PM
Also... have an oatmeal and vanilla stout.. 21A or 23A?

Do you ever go mad and brew something like a mild or a dry stout?  :P

(21A by the way I reckon  ;))

Too much of that stuff in the world! :D

Quote from: Komodo021 on January 24, 2014, 11:23:04 PM
Too much of that stuff in the world! :D

Not that much mild around in this part of the world.

Make March a mild month! ;D :D

Every month is a mild month in my house. Horse it back.

A spiced pumpkin ale based on an English pale or Irish red.

20A or 23A? Pumpkin is technically a fruit.

21A spiced, herb or vegetable

or maybe 21b
21B Christmas / winter.
"A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer. Overall balance is the key to presenting a wellmade Christmas beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. THE BASE STYLE, SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS, HONEY, MAPLE SYRUP, MOLASSES, TREACLE, ETC.) OR FRUIT. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced, and should be entered as Old Ales. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E).

21B sounds like the way to go actually  O0

wats the ABV Reuben to give responders a better chance of valid opinions... session or strong?  Determines which one of the four categories.

Big decision.. u cant lose points for wrong category :)

7.1% but looking at 21B, it's the perfect category, almost a one size fits all.

QuoteOG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color.

QuoteTHE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. THE BASE STYLE, SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS, HONEY, MAPLE SYRUP, MOLASSES, TREACLE, ETC.) OR FRUIT.

Hi All,
I have 3 entries for this but I have some questions you might be able to help me with.

On Categories, I have an extract stout kit and an all grain Appollo IPA from the thehomebrewcompany. I am not sure of the categories for these?

https://www.thehomebrewcompany.ie/hbc-extract-extra-irish-stout-23-litres-p-1729.html
Is this a "Dry Stout"?

and this one:
https://www.thehomebrewcompany.ie/hbc-apollo-ipa-mashkit-23lt-p-2045.html
Is this an "American IPA"?

Thanks all
Paul

What ABV did you end up with them?

Up to now I haven't been measuring the gravity readings incase I contaminate the beer by taking samples out of my primary bucket. (Dont have a tap on it).

Does this exclude me from the comp?

Use a sanitised ladle.

+1 john.
Staiinless Steel ladel ......stick in kettle for a minute or two itll be well sanitised. As boiling is one of the best sanitising methods.
I also have a big syringe left soaked in starsan which is always available. I find it interesting to taste my fermenting worts regularly.

You'll still need to take a reading on bottling day to get the FG as well.

Oh well, I don't have OG so FG is no good. I'll have to do without this time.
Good tip about the metal ladle

You could always sanitise a Pyrex jug.
Easier for pouring too...

Someone may have done those kits before and have an idea of OG and FG.
Post over in the extract section.

This is all Off Topic BTW  ::)

+ 1 John it is off topic... will someone please tell the chap what categories his IPA and extra stout is in >:(

The hops in the IPA are American, but  Maris Otter is English, so its a bit of both.
Subtler hopping with Medium Maltiness would be English IPA territory 14A
If the Hopping is punchy and citrussy and the Malt is low-key or subtle, then American IPA 14B

The Stout looks like a Dry stout so 13A.

Or in this case a cider:

Where should Turbo ciders and cider made from kits go?

28D is the catchall "other speciality cider/perry"

As turbo uses raisins should it go in the fruit category 28B?

A Magnum cider would go in 27B

A magnum fruit would go into 28B

Any comments please?

I see you're all brewing beers and trying to fit a style around them, rather than brewing to style.


Ahem.


Ahem.

Brewing to style surely boring Tom?
28D for me Mr D but I am not a a BJCP Judge :)

Gotta keep your eyes on the prize, CH.

What's the theme tune to "Going for Gold" go like again?

 :) :) didnt have you down as a Spandau Ballet fan

http://www.youtube.com/watch?v=gSq8ZBdSxNU

Sometimes people don't hit the mark while aiming for a style.
It happens, so I'm told.

i would be thinking 28D for turbo cider.
the raisins are just for nutrient and dont really impart any flavour

And would cider made from the group buy juice be 27A or 27D?

Quote from: beerfly on January 30, 2014, 05:04:07 PM
i would be thinking 28D for turbo cider.
the raisins are just for nutrient and dont really impart any flavour

They Do when you Eff up the recipe: I added 1 kg instead of 120 gms!!

Something to do with 4 boxes of sunmaid raisins ( I thought a box was like half a pound or about 350 gms so put 1 kg in blender) Turned out to be 4 boxes of the Kiddies Snack box raisins ( 35 gms or so)

Ho Hum Happy Days!

Quote from: Will_D on January 18, 2014, 08:13:19 PM

Quote from: Shanna on January 18, 2014, 07:51:20 PM
What  category does a baltic porter aged on French oak chips fit into? 23 or 12c.

12C is clearly a Baltic Porter category: If it looks/tastes/is a BP the maybe it is a BP! (Oak Chips: an adjunct)

22C: A wood aged beer: Have you aged on wood? (Thrown in a few oak chips?: maybe the answer is NO)

23: Speciality: Anything goes! (Is it that special NO; Its just a great 12C)

If I was you I'd enter it as 12C

The judges may or may not pick up on the French Oak.

Any one eaten a Louis XV sideboard recently?

Wood isn't an adjunct; "adjunct" = adjunct fermentables; oak isn't fermentable.

If you can't taste the oak put it in Baltic Porter, if you can put it in wood-aged beer. 23 is almost like throwing your entry fee away.

Quote from: Komodo021 on January 24, 2014, 10:32:39 PM
Hi guys, i've brewed a chocolate and roast fig stout with a Belgian Dubbel yeast strain... 16E... Belgian Speciality Ale?

Just mail it to me and I'll make my own award to send you because that is just that freaking awesomely creative!


Adam

Quote from: Saruman on January 28, 2014, 12:29:20 PM
A spiced pumpkin ale based on an English pale or Irish red.

20A or 23A? Pumpkin is technically a fruit.

Gordon Strong has stated in the past that beers should align to the vegetable, fruit, spice, and nut categories based upon flavor; not botanical classifications.  Many pumpkin beers don't even include pumpkin; the defining and overwhelming flavor is spice, not fruit.

Quote from: biertourist on January 31, 2014, 05:38:59 PM
23 is almost like throwing your entry fee away.

Maybe it was a total one off but I thought the feedback from the judges on that category was very good at last year's NHC.

Quote from: mr happy on January 31, 2014, 09:41:27 PM

Quote from: biertourist on January 31, 2014, 05:38:59 PM
23 is almost like throwing your entry fee away.

Maybe it was a total one off but I thought the feedback from the judges on that category was very good at last year's NHC.

I'm sure it was.  The point is that when you enter category 23 your beer is compared to a gazillion other, completely different beers; after you meet the minimum bar of making a good tasting, flaw-free beer it's just luck of the draw; it's a "Beer lotto" for the remaining entrants.  Is your particular beer what the judges like to drink, or not?

Looking at this thread there's going to be a whole lot of category 23 entries, too.

It's akin to the "protesters: protest here" area at the Sochi olympics; don't brew to the style guidelines? -Get throw  in this pen with all the other "animals"; we'll pick out one of the more clean-looking animals in the pen at random to be the category 23 winner...


Adam

Quote from: mr happy on January 31, 2014, 09:41:27 PM

Quote from: biertourist on January 31, 2014, 05:38:59 PM
23 is almost like throwing your entry fee away.

Maybe it was a total one off but I thought the feedback from the judges on that category was very good at last year's NHC.

This statement just highlights the issue; when category 23 beers end up being among the most enjoyable and memorable beers in the competition, and they're clearly where the creativity is, but only a single beer in the category wins. 


Supporting creativity in more than just a single category is where BJCP needs to go if it's going to support where BEER should be going...
Creativity shouldn't be a category, it should be a modifier on EVERY category.  There should be a 1-22"z" category which is taking the traditional style guideline for a style and going "Freestyle" / improv with it. 

Style bender beers that exist between categories should be encouraged, too.




Adam

I agree Adam. 23 is where homebrew lives. Blurred lines, creativity, madness.  In the future I'd like to think we could take a lead and filter beers into new categories leading to more creativity and honours awarded along those lines. This would make 23 a great place for brewers to experiment and get those creative juices flowing.

To create a one off is really a marvel. This should be celebrated.

I suppose a NZ hoped pale ale will have to go in 23 yeah !
C.

Quote from: Cahalbrua on February 03, 2014, 10:52:57 PM
I suppose a NZ hoped pale ale will have to go in 23 yeah !
C.

Why?

Assuming NZ hops are like the funky Yanks then why not 14B American IPA?

Its not Where the hops come from its more as to the STYLE (English, German, American) and what that puts into the beer

Will be interesting to see what Gordon says. There needs to be a category to take in all PA' s and IPA's. Id be more worried about a judge knowing they were NZ hops and  knowing the bjcp states American hops.
C.

Ok guys, I can NOT decide on my category for this beer!

IBUs 55
EBC 18
ABV 5%
Hops: US and NZ

Pours a copper colour with white foamy head. Very clear, low-medium carbonation. Aroma is fruity with citrus notes. Taste is malty (but not very sweet) with low fruit esters and hoppy grapefruit notes. Bitter finish with hints of grain.

Possible options are:
American IPA
English IPA
Extra Special Bitter

Any thoughts? It seems too malty for an American IPA. Should I just make it a Special IPA?

American would be the best fit I'd think, with the US style hopping. They intend to add these new world hops in the future bjcp guides.

Ok, another one :)
Where to put lager hopped with saaz and OG 1.065?

Fundamentally 2B, Bohemian Pils or Classic American Pilsner 2C (because it's strong and anything goes). My style guidelines are in the car, but IIRC:

Can you taste the alcohol?
Can you taste any adjuncts?

There are no high alc noticable, medium-low hop aroma. Was rather thinking about 1C premium american lager.

Does it taste more like Miller Genuine Draft or Pilsner Urquel?

Yes, you SHOULD go out and do some research.

Just in case I'm judging lagers, I too will do some research... it's a hard life.

Well that's the thing. I would classify it as a Strong European Lager but there no category like that in BJCP :/
Defo it's not a pilsner ...

2B goes up to 1060, and seeing as the bottles are anonymous, and the alcohol isn't noticeable, you'll squeeze in a 1065 no problem. So long as all other aromas and flavours etc.

In what way is it not a pilsner?

Cat 23 is a bit of a cop-out!

Quote from: Tom on February 13, 2014, 11:29:51 AM
In what way is it not a pilsner?

Low IBU, or maybe not :/ Need to check my notes.

Quote from: Jacob on February 13, 2014, 11:47:37 AM

Quote from: Tom on February 13, 2014, 11:29:51 AM
In what way is it not a pilsner?

Low IBU, or maybe not :/ Need to check my notes.

35-45 IBU for a Pilsner. Though I don't think any of us will be carrying a gas spectrometer or whatever it is.

I have an app on the iphone now called Beer Judge which as well as off flavour description has a flavour wheel and an srm analyzer which is fun to play with ;D

Would this be similar...
Warka Strong
http://www.ratebeer.com/beer/warka-strong/4983/

It's not but how would you classify Warka? Imperial Pilsner is not a official BJCP category :)

Maybe it should be.

If it genuinely doesn't fit into a Pilsner or American Lager category, put it in 23. But don't worry about the OG. As judges we'd be hard pushed to notice 5 gravity points.

Except maybe Gordon Strong and Ali. Damn them and their palates!

Strong European Lager = Bock

Assuming it's pale at 1065 it fits right into 5A Helles Bock.

Lovely style, if your not sure - send me a few bottles and I can check.

Yeah, but if it doesn't have a good maltiness to it it's going to struggle in the Bock category.

If it's a lager and it's 1065 and it doesn't have good maltiness, either it's got lots of adjuncts or there's something wrong.

I think there used to be a malt liquor category,  ??? is that just my imagination? The show Jamil did on it was weirdly fascinating.

Just bumping this thread started by HopBomb last year. There's plenty of questions coming in on the forum lately about BJCP competition styles. It would be handy to keep them all in one place.

Does a Krystal Weissbier still go as 15A?

edit: nevermind

Good question!

Well, does it??

Yes - Bjcp guide specifically mentions Krystal  ("and is brilliantly clear") in the 15A appearance section.

So it had better be clear!

Speaking of clear, my citra dry hopped apa turned out tasty, but cloudly. It tastes like what an American would do to a Weiss beer :D
Anyone know of another category to enter it? Here's a pic :)
(http://tapatalk.imageshack.com/v2/15/01/16/fd4e925fca84d15f3da114c6f09aa283.jpg)

American IPAs are supposed to be cloudy, due to the high levels of hopping. Have no fear.

Oh cool. Sure I'll enter it for the laugh. Good way to get some feedback on my first all grain.

10A Appearance:

"... generally quite clear, although dry hopped versions may be slightly hazy"

If they're fully carbed and ready to enter, you could stick them into the fridge until its time to enter them and they might clear up a bit more :)

Another week and I'll be popping one of the potential bottles to check. The pic was from the kegs after 2 weeks cold conditioning in the "sunroom" ;) the bottles already have quite a bit of gunk at the bottom.

Anyone know where a dry hopped session ale (3.7%) would go into? American pale ales maybe?

Quote from: Vermelho on January 17, 2015, 06:34:58 PM
Anyone know where a dry hopped session ale (3.7%) would go into? American pale ales maybe?

You could also put it in the specialty ipa category as a session ipa if the hops are really prominent.

What category would you enter a Red IPA?

Specialty IPA category. It's a special category this year.

Speciality APA lads, would that be 23A or 35A?

Hard to say without knowing what the "specialty" flavour is.  :)

Ah sorry, it's coffee.

5% American hopped pale ale. It's not quite in IPA territory so just checking if category 35A includes APA really.

Hmm.. I'd say definitely not the Specialty IPA category.. if the new/draft guidelines are anything to go buy, it seems to be quite limited in the styles of IPA it describes: amber, brown, white, black, belgian etc.

That and the fact that your beer isn't of IPA level alcohol strength would make me think 23A would be more appropriate.

However, you might be better off entering it in "Spice/Herb/Vegetable"?  :-\ ???

"This category may also be used for chile pepper, coffee-, chocolate-, or nut-based beers"

http://www.bjcp.org/2008styles/style21.php

21A sounds about right actually.

Also just to confirm, it's 3 entries per sub category yeah? Not including the specialities etc.

Quote from: irish_goat on February 03, 2015, 02:05:43 PM
Also just to confirm, it's 3 entries per sub category yeah? Not including the specialities etc.

I don't get you..?

I thought there was a limit of 1 entry per sub-category..??

Quote from: Bubbles on February 03, 2015, 02:15:37 PM

Quote from: irish_goat on February 03, 2015, 02:05:43 PM
Also just to confirm, it's 3 entries per sub category yeah? Not including the specialities etc.

I don't get you..?

I thought there was a limit of 1 entry per sub-category..??

I did too but then I read this post from Rossa. http://www.nationalhomebrewclub.com/forum/index.php/topic,7928.msg104798.html#msg104798

Oh, fair enough! I must have missed that post. That's good news for some people, I'm sure.

Quote from: irish_goat on February 03, 2015, 02:05:43 PM
21A sounds about right actually.

Also just to confirm, it's 3 entries per sub category yeah? Not including the specialities etc.

Yep. It's funny. The outcry at 1 was big enough but we are at around 320 entries with 5 days to go so no fear of anyone missing out

Can I enter a Belgian dubbel 18b with a beer that was around 40% Munich malt?

If you think it tastes like a good Belgian dubbel and it seems to match the style descriptors, then yes. It doesn't matter what grains went into it, only what it tastes like. The judges are not going to have a copy of your recipe when they're tasting it.

What's the recommendation for a hibiscus saison? I'm leaning towards 16C but the beer is pinkish red in colour and flavours are more floral than citrus

Belgian Specialty? Or Spice/Herb/Vegetable?

Quote from: Bubbles on February 06, 2015, 03:55:57 PM
Belgian Specialty? Or Spice/Herb/Vegetable?

Flower beer is a strange one I suppose. Spice/Herb/Vegetable might work 

Quote from: Hop Bomb on January 06, 2014, 01:42:34 PM
10A it is then! Cheers for the clarification guys.

If it's darker than SRM -12 or 14, it probably better classified as a 10B. But if it's hop forward, 10 A. If it has more of a grainy/hoppy finish than a sweet finish, it may be an American Brown. If you can taste Mossaic hops, it's not going to make it as a Dubbel or an English Brown. Frequently judges will wink at Cat 10A beers with higher IBUs than the standard, as there are relatively few categories where New World hops can compete.