What would be a proper BJCP category to enter a Pale Ale with Rye and Wheat? The wheat contribution is nearly 30% but the Rye is less than 10%. It is crystal clear with a nice light rye bite. It tastes like a great Pale Ale to me, but I would imagine it would be disqualified due to the rye content. Alternate fermentable is an option too.
I was wondering if it is possible to mail bottles to bjcp/ aha homebrew contest. I live in a place where there are not any contest within 300 miles and do not want to take work off to enter them. Is it possible to m
As the title suggests, looking to confirm which BJCP 2015 category would be most appropriate for a malted apple cider. In this recipe, the malt character comes from two sources: 1) DME boiled in water and added to the apple juice volume prior to primary fermentation, and 2) fermenting the juice/malt mixture using the yeast and trub leftover from a batch of pale ale transferred to secondary that day. Yeast used was US-05 and I estimate about a half gallon …
Good day, community! I've got a dilemma. 3 month ago I made 3 different ciders (splitting one 3 ways) using the same blend of Granny Smith, Golden Delicious, and Red Delicious apples. It was a freshly pressed sweet apple cider right in front of me. For each of the batch I didn't use any yeast allowing the ciders to ferment naturally (from what ever was on those apples). Fermentation went slightly different giving each batch (3 gallons each) a unique …
Good afternoon, guy! I've been planning to make a specialty cider and have been looking into "28B. Fruit Cider" of 2008 guide or "40B. Cider with Other Fruit" of 2014 version. One thing I don't really get is what is it... Does it mean that I have to use apple juice as primary source of sugar and other fruits (like apricot) for the taste, or can I just use apricot juice and still call it an other fruit cider? If …
I've brewed up what the recipe calls a Stout, and from the samples I've taken, its quite good I think. There is a local competition coming up, and I was thinking about entering it, but I'm not sure what category to put it under. I think its the regular BJCP categories, the competition is [here]. The recipe is [here] and below, and my question is, what category would this fall under (hopefully a stout, like the name says), and further, …
It seems like there are a lot more entries in certain style categories (American Ale, Belgian and French Ale, Specialty Beer) and a lot fewer in others (Lager categories). A category with more entries should be objectively more difficult to win in than one with less, so it's something to consider if you want to compete in a category where you have decent odds. You could add facts or opinions about why this is the case (e.g. lagers are arguably …
After seeing that Guinness was making a black lager I decided that I wanted to try to make a darker version of a lighter colored beer. Having recent success with a Witbier I decided that it would be a good candidate. I recreated the Witbier with the addition of black malt, the taste is very close to the original Witbier recipe. I'd like to enter this one into a contest, but I have no idea what category would be best. …
I'm going to begin studying for the BJCP exam. I was looking into some study materials, and could use some direction. I was thinking of Purchasing Michael Jacksons Beer Companion, the first edition is 80$ cheaper and I was wondering if it was essential I buy the 2nd revised edition. More importantly, what references would you recommend and why?
I've been looking for resources on how to really taste some of the commonly referred to tastes out there. For instance, people say that phenols taste like band-aids. But I really have no clue what that means. There are off flavor taste kits available for purchase, but those run around $150, which seems a bit high. But luckily I ran across a nice table in the BJCP study guide which would allow me to doctor beer in order to give …
I am studying to become a BJCP judge. I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly. It says Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight malt sweetness are acceptable What does this mean?
Into what BJCP category should I enter this beer for competition? I think I have to enter it in 21A - spice, herb, or vegetable beer - due to the use of cacao nibs, coffee, and bourbon. The underlying style, I think, is either 13C - Oatmeal Stout - or 13f - Russian Imperial Stout. It is an oatmeal stout, but the OG was 1.080, which is too high for 13C. Can I enter this into one of the stout …