2015 National HomeBrew Championship

[Jonnycheech]

What's the discount code for NHBC members? I had a look around but I couldn't find it. Thanks

[Rossa]

What's the discount code for NHBC members? I had a look around but I couldn't find it. Thanks

I'll  it into  members area.

[Bubbles]

Thanks for clarifying, Rossa.

You mentioned recently that there might be a separate category for specialty IPAs this year. Does our competition software allow us to nominate new categories under sec 23? Or will entrants specify entry to the specialty IPA category using the "description" field?

[Rossa]

Thanks for clarifying, Rossa.

You mentioned recently that there might be a separate category for specialty IPAs this year. Does our competition software allow us to nominate new categories under sec 23? Or will entrants specify entry to the specialty IPA category using the "description" field?

I created a special category for it but you then need to tell the judges what kind of IPA it is like you would do for 23 with the extra detail.

[Saruman (Reuben Gray)]

Both dates are marked in my calendar on the assumption I will be judging.

I have 7.5 points at the moment.

Thankfully, Galway and Dublin are almost equally handy for me on the M6.

[winstonia]

Will there be any date as to when the beers will be judged for certain category's?

I've an Imperial stout I want to bottle the day before the drop off cuts(8th Feb), that's if they are going to be judged in Dublin on March the 6th for example.

[Rossa]

Will there be any date as to when the beers will be judged for certain category's?

I've an Imperial stout I want to bottle the day before the drop off cuts(8th Feb), that's if they are going to be judged in Dublin on March the 6th for example.

Not yet but there will be soon as the Galway lads are studying certain styles so they can help judge. More soon.

[redshift]

Could someone with judging experience please help me decide which category I should enter my beer?

It's a rye saison, basically a by the numbers saison but it has a hefty amount of rye malt in it (around 20%).

Should it be 16E Belgian Specialty or would I get away with 16C Saison?

The rye is the only unusual thing about it, everything else is according to the saison guidelines.

Thanks.

[Saruman (Reuben Gray)]

16c16e is perfect for a rye saison.

[Bubbles]

Could someone with judging experience please help me decide which category I should enter my beer?

It's a rye saison, basically a by the numbers saison but it has a hefty amount of rye malt in it (around 20%).

Should it be 16E Belgian Specialty or would I get away with 16C Saison?

The rye is the only unusual thing about it, everything else is according to the saison guidelines.

Thanks.

You should decide on the most appropriate category based on the flavour of the beer, not by looking at the recipe. Remember, the judges will not have your recipe to hand - they only have their taste buds.

If your beer has a prominent rye character, I'd say 16E Specialty would be a more appropriate category. The style description for 16E specifically mentions rye in both flavour and aroma sections, whereas 16C does not. If the rye character is more subtle, then 16C would be fine. But personally, I'd err on the side of caution with 16E. Best thing to do is to pop along to a local meet and get some experienced opinions.

Shameless plug...the South Dublin Brewers are meeting in the Dark Horse this very evening. 

[Saruman (Reuben Gray)]

Sorry, Bubbles is spot on
I meant to say 16e would be perfect.

[Bubbles]

Yeah, I think it's safer.

The judge's job is to judge your beer strictly according to those guidelines. Would be a shame for a judge to detect a heavy rye flavour, read the 16C guidelines and then ding your beer for being out of style. The Belgian Specialty category (which interestingly, is going to be phased in the next set of BJCP guidelines) is there for more experimental versions of the Belgian styles.

I'd suspect that 20% is going to give you a fairly prominent rye flavour, especially in a pale and dry style like saison.

[redshift]

Thanks Saruman and Bubbles, 16E it is.

I've not brewed this recipe before and it's only been in the fv for a week but I think the rye flavour will be quite prominent (I hope so anyway).

Shameless plug...the South Dublin Brewers are meeting in the Dark Horse this very evening

A bit too far for me unfortunately, plus as mentioned the beer's probably still a tad young 

[Bubbles]

I did a saison last year which (I've just checked my notes..) had 13.6% rye malt. I got little or no rye in the flavour. 20% should be a lot better.

[Will_D]

I would tend to go with 16C. The rye will add the spicy notes that are expected.

When it comes to 16E:

And I quote (It is in upper case in the style guide):

"The brewer must specify either the beer being cloned, the new style being produced or the special ingredients or special process being used"

So if you can answer that then enter it as a 16E

Will (BJCP Judge)