25th February 2017 - NZ Pale Ale

[Dunc]

Location: Brothers at City Works Depot, Auckland. 2.30pm. Judging begins 3pm. The more the merrier.

WBC members and events can now be found here:

https://www.facebook.com/groups/westernbrewersconference/

$10 per entry, winner takes all, 2nd gets refunded $10 and 3rd place chooses next style. If you enter and you are not there, the money goes onto the bar. If you don't have an entry, bring a brew along to share - the more the merrier.

NZ Pale Ale

Overall Impression: A pale, refreshing and hoppy ale, yet
with sufficient supporting malt to make the beer balanced and
drinkable. The clean hop presence reflects classic or modern
New Zealand hop varieties with a wide range of
characteristics. An average-strength hop-forward pale
craft beer, generally balanced to be more accessible
than modern IPAs.

Aroma: Moderate to strong hop aroma from New
Zealand hop varieties with a wide range of possible
characteristics, including citrus, floral, pine, resinous, spicy,
tropical fruit, stone fruit, berry, or melon. None of these
specific characteristics are required, but hops should be
apparent. Low to moderate maltiness supports the hop
presentation, and may optionally show small amounts of
specialty malt character (bready, toasty, biscuit, caramelly).
Fruity esters vary from moderate to none. Dry hopping (if
used) may add grassy notes, although this character should not
be excessive.

Appearance: Pale golden to light amber. Moderately large
white to off-white head with good retention. Generally quite
clear, although dry-hopped versions may be slightly hazy.
Flavor: Moderate to high hop flavor, typically showing a
New Zealand hop character (citrus, floral, resinous,
pine , spicy, tropical fruit, stone fruit, berry, melon, etc.).

Low to moderate clean grainy-malt character supports the hop
presentation, and may optionally show small amounts of
specialty malt character (bready, toasty, biscuity). The balance
is typically towards the late hops and bitterness, but the malt
presence should be supportive, not distracting. Caramel flavors
are often absent or fairly restrained (but are acceptable as long
as they don’t clash with the hops). Fruity yeast esters can be
moderate to none, although many hop varieties are quite fruity.
Moderate to high hop bitterness with a medium to dry finish.
Hop flavor and bitterness often lingers into the finish, but the
aftertaste should generally be clean and not harsh. Dry hopping
(if used) may add grassy notes, although this character should
not be excessive.

Mouthfeel: Medium-light to medium body. Moderate to high
carbonation. Overall smooth finish without astringency and
harshness.
Comments: New hop varieties and usage methods continue
to be developed. Judges should allow for characteristics of
NZ hops in this style, as well as classic varieties. Becoming
more of an international craft style, with local adaptations
appearing in many countries with an emerging craft beer
market. Hopping styles can vary from the classic large
bitterness addition, to more modern late hop-bursted
examples; all variations are allowable.

Vital Statistics: OG: 1.045 – 1.060
IBUs: 30 – 50 FG: 1.010 – 1.015
SRM: 5 – 10 ABV: 4.5 – 6.2%