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1 week and a few days remaining before this WBC IV (Yes we will take over Wrestlemainia and UFC), 7th of August, Yes its a Saturday!!! so that we can all enjoy the Malthouses offerings with out feeling guilty!!
It kicks off at 12 and we are still confirming judges But so far it looks Like Colin Mallon, Carl Vasta and Dion Paige. Remember its a conference so you dont have to enter to enjoy the afternoon, come down and chat and enjoy good beer.
Here are the style Guidelines; Little long!! but its a click and paste
Aroma: The distinctive aromatics associated with the particular
fruit(s) should be noticeable in the aroma; however, note
that some fruit (e.g., raspberries, cherries) have stronger aromas
and are more distinctive than others (e.g., blueberries,
strawberries)—allow for a range of fruit character and intensity
from subtle to aggressive. The fruit character should be
pleasant and supportive, not artificial and inappropriately
overpowering (considering the character of the fruit) nor
should it have defects such as oxidation. As with all specialty
beers, a proper fruit beer should be a harmonious balance of
the featured fruit(s) with the underlying beer style. Aroma
hops, yeast by-products and malt components of the underlying
beer may not be as noticeable when fruit are present.
These components (especially hops) may also be intentionally
subdued to allow the fruit character to come through in the
final presentation. If the base beer is an ale then a non-specific
fruitiness and/or other fermentation by-products such as diacetyl
may be present as appropriate for warmer fermentations.
If the base beer is a lager, then overall less fermentation
byproducts would be appropriate. Some malt aroma may be
desirable, especially in dark styles. Hop aroma may be absent
or balanced with fruit, depending on the style. The fruit
should add an extra complexity to the beer, but not be so
prominent as to unbalance the resulting presentation. Some
tartness may be present if naturally occurring in the particular
fruit(s), but should not be inappropriately intense.
Appearance: Appearance should be appropriate to the base
beer being presented and will vary depending on the base
beer. For lighter-colored beers with fruits that exhibit distinctive
colors, the color should be noticeable. Note that the color
of fruit in beer is often lighter than the flesh of the fruit itself
and may take on slightly different shades. Fruit beers may
have some haze or be clear, although haze is a generally undesirable.
The head may take on some of the color of the fruit.
Flavor: As with aroma, the distinctive flavor character associated
with the particular fruit(s) should be noticeable, and may
range in intensity from subtle to aggressive. The balance of
fruit with the underlying beer is vital, and the fruit character
should not be so artificial and/or inappropriately overpowering
as to suggest a fruit juice drink. Hop bitterness, flavor,
malt flavors, alcohol content, and fermentation by-products,
such as esters or diacetyl, should be appropriate to the base
beer and be harmonious and balanced with the distinctive
fruit flavors present. Note that these components (especially
hops) may be intentionally subdued to allow the fruit character
to come through in the final presentation. Some tartness
may be present if naturally occurring in the particular fruit(s),
but should not be inappropriately intense. Remember that
fruit generally add flavor not sweetness to fruit beers. The
sugar found in fruit is usually fully fermented and contributes
to lighter flavors and a drier finish than might be expected for
the declared base style. However, residual sweetness is not
necessarily a negative characteristic unless it has a raw, unfermented
quality.
Mouthfeel: Mouthfeel may vary depending on the base beer
selected and as appropriate to that base beer. Body and carbonation
levels should be appropriate to the base beer style
being presented. Fruit generally adds fermentables that tend
to thin out the beer; the resulting beer may seem lighter than
expected for the declared base style.
Overall Impression: A harmonious marriage of fruit and beer.
The key attributes of the underlying style will be different
with the addition of fruit; do not expect the base beer to taste
the same as the unadulterated version. Judge the beer based
on the pleasantness and balance of the resulting combination.
Comments: Overall balance is the key to presenting a wellmade
fruit beer. The fruit should complement the original
style and not overwhelm it. The brewer should recognize that
some combinations of base beer styles and fruits work well
together while others do not make for harmonious combinations.
THE ENTRANT MUST SPECIFY THE UNDERLYING
BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED.
IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G.,
BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE
SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE
CITED (E.G., “PORTER” OR “WHEAT ALE” IS ACCEPTABLE).
THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED.
If the base beer is a classic style, the original style
should come through in aroma and flavor. Note that fruitbased
lambics should be entered in the Fruit Lambic category
(17F), while other fruit-based Belgian specialties should be
entered in the Belgian Specialty Ale category (16E). Aged fruit
may sometimes have flavor and aroma characteristics similar
to Sauternes, Sherry or Tokaj, but a beer with a quality such as
this should make a special claim (e.g., amontillado, fino, botrytis).
Beer with chile peppers should be entered in the Spice/
Herb/Vegetable Beer category (21A).
Vital Statistics: OG, FG, IBUs, SRM and ABV will vary depending
on the underlying base beer, but the fruit will often
be reflected in the color.
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