American Brown 25th May, 2013

[Barbara Joppa]

First off, a huge congrats to Damian, who took out top honors with the English Best Bitter.

And thanks to Maree for choosing an excellent style for our next competition: American Brown. (http://www.bjcp.org/2008styles/style10.php#1c)

We will meet up at Hallertau on Saturday, 25th May at 3:00 PM. Bring along your entry (or 2). Each entry is $10 with winner taking all. 3rd place chooses next style. 

Good luck to all homebrewers. As always, please let me know if you plan to enter so I can assure enough judging sheets are available. And volunteers for judging are welcome as well.

[Reuben Rowntree]

Hi Barbara, I'm hoping to head over with a last minute entry. Been a bit hectic lately with a new born, but going well.

[Adam Sparks]

I've got an entry. On my way!

[Si McManus]

Congrats to winners and big thanks to Barbara, Hallertau and the judges. Really enjoyed the experience. Picked up a few important tips so definitely considering attending again.

Note the odd coincidence that Adam and Reuben were the last to notify of their entries? Ninjas

[Reuben Rowntree]

Haha yeah, must have earned the brown belt :) Again, thanks to all the judges, Barbara, Steve, and the team at Hallertau. Great afternoon.

[Kelly Milligan]

Excellent afternoon as always Barb! Cheers for organizing :)

Congrats to the winners! Sorry I couldn't stick around for longer. 

Looking forward to August!

[Adam Sparks]

Yeah thanks Barbara, another fun event! And its always nice to take home some bacon (after some frivolous spending on funkonnay and barley of wine of course), legitimizes the sport ;)

I unfortunately left my jacket out there so Ill need to pop out some time this week and pick it up, the bar staff said someone left a cardigan there as well, Im happy to pick that up too if it helps? Let me know who's it is.

[Barbara Joppa]

Thanks to all who attended and/or entered. Next time, I may ask someone else to steward as I miss hanging out with the big group.

I will post results later. I wanted to make a graph (because I can) of results.

Just FYI to everyone, there will be a Limbo competition on the 3rd Sunday in June (16th June). To be held at Tom Coleman's place.  All entries should be sub 4%, any style. no entry fee and everyone judges.

http://www.forum.realbeer.co.nz/forum/topics/3rd-limbo-competition

[Barbara Joppa]

Okay, I made my graph. I took off the names as I don't want to embarrass those who scored on the low end.

Now, then: congratulations to Adam for the win with a score of 119. 2nd place went to Reuben with 106, and 3rd to Matt. Matt has chosen California Common as the next style (although I did try to suggest a true winter beer style but, I guess I am not a good debater, especially after tasting beers all afternoon). Next event is last Saturday in August = 31st. See you then!

[Matt Smith]

Thoroughly enjoyed my first WBC, was great to meet some folks, and very stoked with a 3rd place. Thanks a bunch to Barbara, the judges and Hallertau.

I Hope I haven't scared too many people off with the style, happy to reconsider if its not something anybody is likely to brew. I do think its an interesting style, focusing on a unique, underrated hop variety. I have had good results making one with US05 fermented cold, so don't be put off if you don't wanna shell out for the cal common strain.

[Andrew]

Hi all,

  Thanks to Barbara, and I had fun judging, although did miss out on the socialising side of the event.

I just thought I'd give some feedback on the beers in general. On the whole all the judges talked alot about 3 common themes coming through that we knocked people down on the most:

1- Buzz word for the day was acetaldehyde, alot of the beers had this. I'd say up around 60-70% had it to a lesser or greater extent. I think if you want to improve on this focus on correct pitching rates, correct ferm temps (within reason, not everyone can afford a temp rated fridge!) and letting the fermentation take its course so the yeast can metabolise some of this at the end of the fermentation. And of course cleanliness, if your not a clean brewer, you'll never be a good brewer.

2 - Balance  was the next biggest culprit- some beers had good body but no hop bitterness or aroma, some had good hop profiles but no body to back it up. To remedy this focus on hitting mash temps, correct malt types and ratios & correct hopping rates for the beer your brewing. I love hops as much as the next guy but if you chuck in ton of hops with no malt backbone your on the road to an unbalanced beer.

3 - Style - A few beers weren't hoppy enough, some were too hoppy,some too dark, some too light. This wasn't a major one but try to stick to style and hit that, the rest will follow. If your thinking "I'll put my twist on this beer". I wouldn't. Unless you have a really (and I mean REALLY) consistent process of course. The natural variation all us homebrewers kit means styles are hard to hit anyway so each brew you beer will have the signature from the variation within your own kits tolerances. If you try to tweak it, chances are you'll end up out of style and get marked down for your creativity.

I'm not trying to be a tool here but I know alot of people enter these for feedback as much as the fun on the day. I didn't feel I could give proper feedback on the day as we had so many beers to judge but these 3 common threads were what cost every single beer marks in one way or another; so I hope this is useful.

Andrew

 

[Tilt]

I'd echo with my thanks to Barbara and the judges - while we were having a laugh and tasting all the beers with no pressure to get it right out in the "lounge" those guys were hard at work at the business end of the arvo.  And add to that Steve and Hallertau who tolerate us taking over a chunk of prime barspace for a few hours  - Cheers all!

To continue the theme - great comments Andrew and much appreciated!  Its the feedback as much as the chance to overload on intense beer geekery that brings out so many people for a fine afternoon of tasting.  I for one learn a lot each time I go to the WBC and to take it a step further than volunteering as a judge by posting up your overall synopsis just adds to the deal.  Thanks mate.

[Greig McGill]

Spot on Andrew. Even though I was at GBW in Melbourne, I actually felt a bit sad missing this competition.

Your comments are absolutely on the money based on prior judging though. I think people get so hung up on recipe, not realising that it's technique (particularly fermentation) that will make or break their beer.

One last thing I'd add is strongly suggest people practice tasting/judging. Get the style guides in front of you. Learn to taste faults. Learn about balance. Use the best tool we all have - our senses. I hated seeing all the dismayed faces at the previous competition when we were handing back the score sheets. You should know going in roughly what your beer will score. If you're consistently off, it's unlikely the judges are always wrong! ;) Never trust your mates. They'll always lie and say your beer is great. :)