2015 National HomeBrew Championship

[LordEoin]

is it 1 entry into each category or 1 entry into each category group?
eg: if I had a Special Bitter(8b) and an Extra Special Bitter(8c) brewed, could I enter both just 1?

[Rossa]

is it 1 entry into each category or 1 entry into each category group?
eg: if I had a Special Bitter(8b) and an Extra Special Bitter(8c) brewed, could I enter both just 1?

Per sub category so you can enter 8a,8b & 8c.

[LordEoin]

Cheers

[baphomite51]

when the beers are handed over to the drop off locations are they stored in a fridge or not or how does it work? im wondering is it possible to specify when the beers are fridged or would that be a huge pain in the ars??

[Bubbles]

More than likely all drop off points will refrigerate the comp entries, but if it's a concern, you'd best check beforehand.

I doubt any drop off points will offer the service of conditioning bottles for entrants. All beers should be fully conditioned before being deposited at the drop off centres.

[Rossa]

when the beers are handed over to the drop off locations are they stored in a fridge or not or how does it work? im wondering is it possible to specify when the beers are fridged or would that be a huge pain in the ars??

Usually cellar temp but it's out of our hands.

[baphomite51]

ok grand just checking cheers

[Shanna]

Hi there,

About to enter some beers in to the competition but before I enter them I want to make sure that I am entering them in the right category. Would appreciate feedback on the beers and whether categories I have specified are the right ones?

1. Belgian Witbier spiced with added cloves, all spice and orange zest - 16A
2. Baltic Porter aged on Oak chips is this 12C or 13F as the beer is jet black and 12C states "Appearance: Dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque."
3. Rye IPA is this 23

Also is it necessary to include details of all of the following for each entry? Who is this information for?

Dates
Specific Gravities
Fermentables: Malt Extracts
Fermentables: Grain
Fermentables: Adjuncts
Hops
Mash Schedule
Water Treatment
Yeast Culture
Yeast Nutrients
Carbonation
Boil
Fermentation
Finings
Brewer's Specifics

Shanna

[mr hoppy]

Possibly. Spiced and Wood Aged?

[Bubbles]

1. Belgian Witbier spiced with added cloves, all spice and orange zest - 16A
2. Baltic Porter aged on Oak chips is this 12C or 13F as the beer is jet black and 12C states "Appearance: Dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque."
3. Rye IPA is this 23

Belgian Wit with spice additions that aren't traditionally part of the style would be entered in "21. SPICE / HERB / VEGETABLE BEER".

Baltic Porter with Oak Chips would be "22. SMOKE-FLAVORED AND WOOD-AGED BEER". Unless the oak flavours are extremely subtle. If you specifically mention "Baltic Porter" in the description, it should have all of the characteristics of the underlying beer style.

Rye IPA should be entered in the new "Specialty IPA" category, available in the registration software. General tip: entering your beer in one category when there is a more appropriate category for it could see the beer being marked down.

[Rossa]

1. Belgian Witbier spiced with added cloves, all spice and orange zest - 16A
2. Baltic Porter aged on Oak chips is this 12C or 13F as the beer is jet black and 12C states "Appearance: Dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque."
3. Rye IPA is this 23

Belgian Wit with spice additions that aren't traditionally part of the style would be entered in "21. SPICE / HERB / VEGETABLE BEER".

Baltic Porter with Oak Chips would be "22. SMOKE-FLAVORED AND WOOD-AGED BEER". Unless the oak flavours are extremely subtle. If you specifically mention "Baltic Porter" in the description, it should have all of the characteristics of the underlying beer style.

Rye IPA should be entered in the new "Specialty IPA" category, available in the registration software. General tip: entering your beer in one category when there is a more appropriate category for it could see the beer being marked down.

Bang on.

[Shanna]

1. Belgian Witbier spiced with added cloves, all spice and orange zest - 16A
2. Baltic Porter aged on Oak chips is this 12C or 13F as the beer is jet black and 12C states "Appearance: Dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque."
3. Rye IPA is this 23

Belgian Wit with spice additions that aren't traditionally part of the style would be entered in "21. SPICE / HERB / VEGETABLE BEER".

Baltic Porter with Oak Chips would be "22. SMOKE-FLAVORED AND WOOD-AGED BEER". Unless the oak flavours are extremely subtle. If you specifically mention "Baltic Porter" in the description, it should have all of the characteristics of the underlying beer style.

Rye IPA should be entered in the new "Specialty IPA" category, available in the registration software. General tip: entering your beer in one category when there is a more appropriate category for it could see the beer being marked down.

Thanks for the comments, 're the Witbier the spices & Orange zest don't look out place according to bjcp guides for 16A.

Shanna

[Bubbles]

1. Belgian Witbier spiced with added cloves, all spice and orange zest - 16A
2. Baltic Porter aged on Oak chips is this 12C or 13F as the beer is jet black and 12C states "Appearance: Dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque."
3. Rye IPA is this 23

Belgian Wit with spice additions that aren't traditionally part of the style would be entered in "21. SPICE / HERB / VEGETABLE BEER".

Baltic Porter with Oak Chips would be "22. SMOKE-FLAVORED AND WOOD-AGED BEER". Unless the oak flavours are extremely subtle. If you specifically mention "Baltic Porter" in the description, it should have all of the characteristics of the underlying beer style.

Rye IPA should be entered in the new "Specialty IPA" category, available in the registration software. General tip: entering your beer in one category when there is a more appropriate category for it could see the beer being marked down.

Thanks for the comments, 're the Witbier the spices & Orange zest don't look out place according to bjcp guides for 16A.

Shanna

Orange zest is a traditional flavouring in a Wit, but clove and allspice are not, so unless they're at very subtle levels and are complementary to the beer..

The best thing to do is taste your beer alongside a couple of good commercial examples - particularly some that are listed in the BJCP guide - and let your tastebuds tell you if it tastes like a Wit or not.

[Rossa]

The word "spices" is in 16A seven times, and googling there are commercial beers with allspice and clove in the description (clove flavour is common). If I judged that beer in 16A I wouldn't mark it down. The spices are underscored by "Other spices (examples) may be used"

As a certified beer judge I wouldn't expect to see a wit with spices that are not normally associated with  that style in a flight of wit beers.

A wit with curry spices would be more suited to 21 where herbs and spices are expected as would one with allspice I would have thought. Perhaps if  the beer tastes like a Christmas cake it might be better off in that category - 21b.

A lot of the spices in this style are yeast derived and according to the BJCP any spices should compliment and not overpower them. That is the decision of the brewer at the end of the day as they are the ones tasting the beer at the time of entry.

[Bubbles]

The word "spices" is in 16A seven times, and googling there are commercial beers with allspice and clove in the description (clove flavour is common). If I judged that beer in 16A I wouldn't mark it down. The spices are underscored by "Other spices (examples) may be used"

Means nothing. Just because a section of the style guidelines mentions the word "spices" doesn't give the brewer carte blanche to dump whatever they want in there.. cardamom, chilli, bay leaves... If that's what you want to brew and drink, then fine, but BJCP beers are judged in accordance with classic beer styles.

I'd suggest that if you as a judge hadn't marked down a wit that contained prominent flavours of clove and allspice then you've done a pretty bad job. Waste of €4 for all the entrants in that category imo. But then standards of judging will always vary.

As I've already suggested, the only thing to do is to taste a beer alongside a classic example or two, and use the style guides as a reference.