Upcoming Competition 28-05-11: Category 13E. American Stout

[JoKing]

Big ups to Hallertau for hosting us again... and massive congrats to Greig for taking out the last comp - great work my man.

 

The next category is one I am excited about - and I'm looking forward to putting one of these suckers down. The date is up for discussion, however it is traditionally the last Saturday of every 3rd month.

13E. American Stout

 

Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.

Appearance: Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.

Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.

Mouthfeel: Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.

Overall Impression: A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).

Comments: Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).

Ingredients: Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.

Vital Statistics:	OG: 1.050 – 1.075
IBUs: 35 – 75	FG: 1.010 – 1.022
SRM: 30 – 40	ABV: 5 – 7%

Commercial Examples: Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout

[JoKing]

You make 12... looks like it's going to be a healty kitty this time around - maybe I should enter...

[Andrej]

+1. Lucky number 13 I guess

[Stu H]

+1. I'm in!

[JoKing]

Sweet.

 

Looks like the kitty might get over $200 bucks on this one.

[Martin Bridges]

Is anyone from the Shore able to give me a lift home (Browns Bay) on Saturday? The missus can drop me off but will struggle to be able to pick me up.

[DP]

Looks like I might be in a similar situation so perhaps if there are any others in the same boat on the North Shore we could share a taxi or something.

[Reviled]

Dudes, sorry but I probably won't be going and if I do it will only be for a little bit - I have no beer and a mates leaving drinks on that night which I can't miss :o(

[JoKing]

Just some quick disclosure before the weekend and it's is too late.

 

I've had a breifing with fellow judge Graeme Mahy (World Class beer judge... we're lucky to have him). We will only have ONE score sheet per entry. I will scribe our tasting notes, and we will note our own individual scores. This way you get more of a detailed set of notes for your entry - and you get an average of 3 scores for your beer. Attached is a copy of the score sheet.

 

If you are not happy with this format - then please do not enter.

 

Keep in mind that there will be over 20 entries, and as tasters / judges - we need to spend more time tasting and less time writing things down. if we spend 5 mins on each beer, the judging will take over 2 hours! As usual, my esteemed friend Alister will be stewarding, and will be impartial.

 

I'm really looking forward to meeting all of our new entrants - and it's been too long since I last came up for a session. See y'all at 3.30pm on Saturday.

[Barry]

Wrote a witty reply regarding "Alistair" and "impartial" being used in the same sentence but deleted it - I fear it's humorous subtlety might be lost on an internet audience.

[Greig McGill]

*dies*

[Barry]

The devil can have that effect.

[Martin Bridges]

Mad props to Hallertau for hosting and for Joseph organising. It was a HUGE turnout yesterday - I don't think I've ever seen as many brewers, spectators & general hangers-on at a WBC event. Huge props also to Joseph, Graeme, Kelly & Joel for judging 18 beers and giving extremely detailed feedback on them all. It was certainly worth the wait.

 

I'm still filthy about my score but now I'm filthy for myself being blind to the flaws that were obviously there.Some may say I got the score my pre-game trash-talking deserved! Fair point guys :-)

 

A superb afternoon out. So, what's the next style, eh?