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Date: 11 Dec 2006 09:40:57
From: Theodore M. Kloba
Subject: A different kind of competition? (or maybe not.)
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Has something like the following been tried in brewing competitions? I
haven't participated in any contests to know, and I once saw a cooking
competition in a similar format to this:
Rather than choosing a specific style and measuring against the
definition, give entrants in each category a specific list of
ingredients and allow them to brew whatever they want using only those
items. *Maybe* require participants to state their intent prior to
entry, to eliminate dumb luck. Of course, dumb luck can taste every
bit as good as careful planning and consistent methodology.
For example, an "easy" category ingredient list could be something
like:
Maris Otter pale malt
60L Crystal malt
Northern Brewer hops
WLP001 or WY1332 yeast
Should be hard to go wrong with those (at least it would be for me).
More difficult categories might require the use of more esoteric malts,
adjuncts, or "wacky stuff" like juniper berries or vegetables.
Historically speaking, didn't many established styles get their start
as brewers were forced to make do with what was available?
Maybe there could be a "localized" version of the contest where you
must use only ingredients that were grown and processed within a
certain distance (250 mi/400 km?) of your brewery. Bonus points for
ambient temperature fermentation and conditioning. Earth-friendly!
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Date: 11 Dec 2006 10:47:37
From: Denny Conn
Subject: Re: A different kind of competition? (or maybe not.)
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"Theodore M. Kloba" wrote:
>
> Has something like the following been tried in brewing competitions? I
> haven't participated in any contests to know, and I once saw a cooking
> competition in a similar format to this:
>
> Rather than choosing a specific style and measuring against the
> definition, give entrants in each category a specific list of
> ingredients and allow them to brew whatever they want using only those
> items. *Maybe* require participants to state their intent prior to
> entry, to eliminate dumb luck. Of course, dumb luck can taste every
> bit as good as careful planning and consistent methodology.
>
> For example, an "easy" category ingredient list could be something
> like:
>
> Maris Otter pale malt
> 60L Crystal malt
> Northern Brewer hops
> WLP001 or WY1332 yeast
>
> Should be hard to go wrong with those (at least it would be for me).
> More difficult categories might require the use of more esoteric malts,
> adjuncts, or "wacky stuff" like juniper berries or vegetables.
>
> Historically speaking, didn't many established styles get their start
> as brewers were forced to make do with what was available?
>
> Maybe there could be a "localized" version of the contest where you
> must use only ingredients that were grown and processed within a
> certain distance (250 mi/400 km?) of your brewery. Bonus points for
> ambient temperature fermentation and conditioning. Earth-friendly!
Our club did an "Iron Brewer" event which was very similar to what you
describe. Lots o' fun!
----------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 13 Dec 2006 11:08:10
From: Gerard Eberlein
Subject: Re: A different kind of competition? (or maybe not.)
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"Theodore M. Kloba" <heytud@yahoo.com > wrote in message
news:1165858856.998260.156030@f1g2000cwa.googlegroups.com...
> Has something like the following been tried in brewing competitions? I
> haven't participated in any contests to know, and I once saw a cooking
> competition in a similar format to this:
>
> Rather than choosing a specific style and measuring against the
> definition, give entrants in each category a specific list of
> ingredients and allow them to brew whatever they want using only those
> items. *Maybe* require participants to state their intent prior to
> entry, to eliminate dumb luck. Of course, dumb luck can taste every
> bit as good as careful planning and consistent methodology.
>
> For example, an "easy" category ingredient list could be something
> like:
>
> Maris Otter pale malt
> 60L Crystal malt
> Northern Brewer hops
> WLP001 or WY1332 yeast
>
>
> Should be hard to go wrong with those (at least it would be for me).
> More difficult categories might require the use of more esoteric malts,
> adjuncts, or "wacky stuff" like juniper berries or vegetables.
>
> Historically speaking, didn't many established styles get their start
> as brewers were forced to make do with what was available?
>
> Maybe there could be a "localized" version of the contest where you
> must use only ingredients that were grown and processed within a
> certain distance (250 mi/400 km?) of your brewery. Bonus points for
> ambient temperature fermentation and conditioning. Earth-friendly!
My club is doing a hop test thing where we all do the same recipe except the
hops. We're using 4 different hop types and for each hop 4 different
addition times, FWH, bittering addition, late additions and dry hopping.
Eache person signs up for which they will do and then we all share a beer
per person to see the difference in bittering, flavour and aroma. Sounds
like alot of fun :)
Gerard
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Date: 13 Dec 2006 16:14:22
From: Phil
Subject: Re: A different kind of competition? (or maybe not.)
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On Wed, 13 Dec 2006 11:08:10 -0500, "Gerard Eberlein"
<dormouse@charter.net > wrote:
>> Rather than choosing a specific style and measuring against the
>> definition, give entrants in each category a specific list of
>> ingredients and allow them to brew whatever they want using only those
>> items. *Maybe* require participants to state their intent prior to
>> entry, to eliminate dumb luck. Of course, dumb luck can taste every
>> bit as good as careful planning and consistent methodology.
My homebrewing club has done such competitions among its members where
we had extract and all grain versions of the same recipe and brewed
them to see if all grain brewing made the better beer.
Phil
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Date: 14 Dec 2006 11:58:42
From: Gerard Eberlein
Subject: Re: A different kind of competition? (or maybe not.)
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"Phil" <dogglebe@yahoooo.com > wrote in message
news:b9r0o2tel1u6q96hpi17r1dsg5538hp8rr@4ax.com...
> On Wed, 13 Dec 2006 11:08:10 -0500, "Gerard Eberlein"
> <dormouse@charter.net> wrote:
>
>
> >> Rather than choosing a specific style and measuring against the
> >> definition, give entrants in each category a specific list of
> >> ingredients and allow them to brew whatever they want using only those
> >> items. *Maybe* require participants to state their intent prior to
> >> entry, to eliminate dumb luck. Of course, dumb luck can taste every
> >> bit as good as careful planning and consistent methodology.
>
> My homebrewing club has done such competitions among its members where
> we had extract and all grain versions of the same recipe and brewed
> them to see if all grain brewing made the better beer.
>
>
> Phil
What was the final consensus?
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Date: 13 Dec 2006 20:03:04
From: Joel
Subject: Re: A different kind of competition? (or maybe not.)
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Gerard Eberlein <dormouse@charter.net > wrote:
>My club is doing a hop test thing where we all do the same recipe except the
>hops.
My club just did that.... with 10 different hops, from the
same wort. It was fun. We haven't yet gotten together to
exchange brews and taste them all.
--
Joel Plutchak
"Things just fall apart." - Now They'll Sleep (Belly)
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