Upcoming Comp; Imperial

[Mike Neilson]

I have decided instead of calling the comp Imperial Hybrid, I have just called it Imperial. This Competion is where anything goes, it's more of a wowing the judges with your skill as a Brewer. Each Beer that is entered must state its intentions ie if it is an Imperial Stout than it will be judged as an Imperial Stout if its an Imperial IPA than its an Imperial IPA and so forth, If the beer is a Specialty beer than you must State what you were trying to achieve with the Beer and follow the guidelines below. your beer must have an ABV of 6% and above for the Imperial Mild boys.

Tentitive Dates are 25 April or 16 May?

Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as
appropriate to the specific type of beer being presented. The individual
character of special ingredients and processes may not always be identifiable
when used in combination. If a classic style base beer is specified then the
characteristics of that classic style should be noticeable. Note, however, that
classic styles will have a different impression when brewed with unusual
ingredients, additives or processes. The typical aroma components of classic
beer styles (particularly hops) may be intentionally subdued to allow the
special ingredients or nature to be more apparent.

Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color
(including to the head), and may affect head formation and retention.

Flavor: As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty
character should not seem artificial and/or totally overpowering. Hop
bitterness, flavor, malt flavors, alcohol content, and fermentation
by-products, such as esters or diacetyl, should be appropriate to the base beer
(Has to declared) and be well-integrated with the distinctive specialty flavors
present. Some ingredients may add tartness, sweetness, or other flavor
by-products. Remember that fruit and sugar adjuncts generally add flavor and
not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in
fruit, are usually fully fermented and contribute to a lighter flavor profile
and a drier finish than might be expected for the declared base style. The
individual character of special ingredients and processes may not always be
identifiable when used in combination. If a classic style base beer is
specified then the characteristics of that classic style should be noticeable.
Note, however, that classic styles will have a different impression when brewed
with unusual ingredients, additives or processes. Note that these components
(especially hops) may be intentionally subdued to allow the specialty character
to come through in the final presentation.

Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite
different from the declared base style.

Overall Impression: A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on
the pleasantness and harmony of the resulting combination. The overall
uniqueness of the process, ingredients used, and creativity should be
considered. The overall rating of the beer depends heavily on the inherently
subjective assessment of distinctiveness and drinkability.

Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. The base style may be a classic style (i.e., a named subcategory from these Style Guidelines) or a broader characterization (e.g., “Porter” or “Brown Ale”). If a base style is declared, the style should be recognizable. The beer
should be judged by how well the special ingredient or process complements,
enhances, and harmonizes with the underlying style.

Comments: Overall harmony and drinkability are the keys to presenting a well-made Imperial Hybrid. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. The brewer should recognize that some combinations of
base beer styles and ingredients or techniques work well together while others
do not make palatable combinations. THE BREWER MUST SPECIFY THE
“EXPERIMENTAL NATURE” OF THE BEER (E.G., TYPE OF SPECIAL INGREDIENTS USED,
PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED), OR WHY THE BEER DOESN’T FIT
AN ESTABLISHED STYLE. For historical styles or unusual
ingredients/techniques that may not be known to all beer judges, the brewer
should provide descriptions of the styles, ingredients and/or techniques as an
aid to the judges.

[Llew Bardecki]

As expected, WBC #3 was a great afternoon. Had lots of fun talking with fellow brewers and trying some tasty beers. The quality really was all around great. I think I'd been pleased to be served any one of the sixteen entries in a pub. Yes, even the last placed one ;)

As for fruit beer... Hopefully it'll get some brewers trying fun and interesting stuff that they might not have otherwise attempted. Though as Stu says, the fact that I've made a couple of fruit beers recently and had fun doing them was also a part of the decision.

[Dale Cooper]

Here is the recipie:
(double size batch)
6kg Maris Otter
5.5kg ADM/Malturope pils malt
0.5kg light crystal
0.5kg Carapils
0.5kg Sugar

100g Nelson Sauvin 60m
50g Rakau 60m
75g Nelson Sauvin 30m
75g Pacifica 30m
75g Nelson Sauvin 15m
75g Riwaka 15m
50g Nelson Sauvin 0m
50g NZ Cascade 0m

Mashed @ 67c
Yeast US05
OG 1070 - FG 1008
8% Alc

I also made another beer by taking 10 litres of the cooled wort and diluted it with 10L of water - dry hopped with 100g Riwaka and made a 3.8 Alc beer which I got lots of positive feedback from people on Sunday. I like the idea of dilution to make smaller beers, I think i'll do it again.

[Llew Bardecki]

They were both good, but the "baby" version was the one that really impressed me. So much flavour and aroma in a fabulously session-able beer!

I've gotta do something similar to that someday soon...

Congratulations on both your win and on the great beers!

[Matthew]

So dilution was the trick... it's a good idea, especially given how well it tasted.

[Bambule]

Hope my entry made it to the malthouse. If anyone has the tasting notes for it feel free to forward them on to me. And who won.

Surely Mr Cherry's imperial toasted coconut porter!

[Simon David kelly]

If yours was the Russian Imperial Stout in the paper bag, you got a respectable 6th (28.6/45)

I have the notes here.

[Bambule]

yes that was me cheers for that. if you can be bothered typing the notes that would be great

[Simon David kelly]

Appearance 4-3-4/5
Aroma 3-3-4/5
Mouthfeel 3-3-4/5
Taste 5-6-7/10
Drinkability 7-8-7/10
Style 6-4-5/10

31-27-28/45 = 28.6/45

Notes:
Nice but too chocolatey
Slightly to thin
Green apple (little) on taste

Great off white/caramel head
Big chocolate nose
Great start, not imperial, lots of chocolate
Needs more black current/resin

Thrid judge didn't comment.

[colin m]

Hi Guys
another successful WBC it seems. Well done Dale- gutted I couldnt be there for this one! Already looking forward to the next one- was there a date decided yet?

C

[Reviled]

Awesome stuff Dale!!

[Dale Cooper]

Thanks for the congrats guys :-) It was a very good day, all the beers I tried were gooduns. For the first time in my life I walked out of a bar with more money than I walked in with!

[Matthew]

That Minimus IPA you had was tops too!

My favs were Mr Cherry's Belgian and Llew's IIPA. Quality. The toasted coconut porter was right up there too (think that was Mr Cherry's) just a sipping beer for me tho :D