Results of 2011 Organic
Brewing Challenge Pro Am Competition! |
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Best of Show
1. Richard Lawrence – Baltic Porter
2. Mauricio Macias – Saison
Saison
1. Mauricio Macias
2. Justin Peck
3. John Hoover
Black IPA
1. Calen Lopata
2. Mauricio Macias (tied)
2. Seth Townsend (tied)
3. Richard Lawrence |
ESB
1. Greg Hesson
2. Nick Pavlina
3. Richard Lawrence
Spice, Herb, and Vegetable
1. Justin Peck
2. Richard Lawrence
3. Nicholas Damoth
Baltic Porter
1. Richard Lawrence
2. Dan Schreffler
3. Patrick Loftus |
Prizes & Awards: |
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Best
of Show- 1st Place: |
- Winning
Entry will be Commercially Released by Bison Organic
Beers and entered into the GABF
- 2
tickets to the Great
American Beer Festival (must
provide own travel & accomodation)
- 1
year membership in the Organic
Buyers Club
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Best
of Show- 2nd Place: |
- Winning
Entry will be Commercially Released by Thirsty
Bear Brewing Company and entered into the GABF
- 1
year membership in the Organic
Buyers Club
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1st
place (each category)*: |
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2nd
place (each category)*: |
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3rd
place (each category)*: |
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Entries were
accepted in the following specific BJCP categories only.
Corresponding GABF categories are included for reference.
8C. Extra
Special/Strong Bitter (English Pale Ale) BJCP
Style guideline
GABF
53- Extra Special Bitter or Strong Bitter:
A.
Subcategory: English-Style Strong Bitter
Extra special bitter possesses medium to strong hop qualities in aroma,
flavor, and bitterness. English hop varieties or others that approximate
their resulting character are used in this subcategory. The residual
malt and defining sweetness of this richly flavored, full-bodied bitter
is more pronounced than in other bitters. It is light amber to copper
colored with medium to medium-high bitterness. Mild carbonation traditionally
characterizes draft cask versions, but in bottled versions, a slight
increase in carbon dioxide content is acceptable. Fruity ester character
is acceptable in aroma and flavor. Diacetyl (butterscotch character)
is acceptable and characteristic when at very low levels; the absence
of diacetyl is also acceptable. Chill haze is allowable at cold temperatures.
Original Gravity (°Plato): 1.046-1.060 (11.5-14.7 °Plato) • Apparent
Extract/Final Gravity (°Plato): 1.010-1.016 (2.5-4 °Plato) • Alcohol
by Weight (Volume): 3.8-4.6% (4.8-5.8%) • Bitterness (IBU): 30-45 • Color
SRM (EBC): 8-14 (16-28 EBC)
B.
Subcategory: American-Style Strong Bitter
Extra special bitter possesses medium to strong hop qualities in aroma,
flavor, and bitterness. American and/or other hop varieties that approximate
their resulting character are used in this subcategory. The residual
malt and defining sweetness of this richly flavored, fullbodied bitter
is more pronounced than in other bitters. It is light amber to copper
colored with medium to medium-high bitterness. Mild carbonation traditionally
characterizes draftcask versions, but in bottled versions, a slight increase
in carbon dioxide content is acceptable. Fruityester character is acceptable
in aroma and flavor. Diacetyl (butterscotch character) is acceptable
and characteristic when at very low levels; the absence of diacetyl is
also acceptable. Chill haze is allowable at cold temperatures.
Original Gravity (°Plato): 1.046-1.060 (11.5-14.7 °Plato) • Apparent
Extract/Final Gravity (°Plato): 1.010-1.016 (2.5-4 °Plato) • Alcohol
by Weight (Volume): 3.8-4.6% (4.8-5.8%) • Bitterness (IBU): 30-45 • Color
SRM (EBC): 8-14 (16-28 EBC)
12c:Baltic
Porter BJCP
Style guideline
GABF
39: Baltic Style Porter:
A true smooth
cold-fermented and cold lagered beer, brewed with lager
yeast. Black to very deep ruby/garnet in color. Overall,
Baltic Porters have a very smooth lagered character with
distinctive caramelized sugars, licorice and chocolate-like
character of roasted malts and dark sugars. Roasted dark
malts should not contribute bitterness, or astringent roast
character. A low degree of smokiness from malt may be evident.
Debitterized roast malts are best used for this style.
Because of its alcoholic strength, aroma may include gentle
(low) lager fruitiness (berries, grapes, plums, not banana;
ale-like fruitiness from warm temperature fermentation
is not appropriate), complex alcohols, cocoa-like, roast
malt (and sometimes coffee-like roast barley, yet not bitter).
Hop aroma is very low, though a hint of floral or sweet
hop aroma can complement aromatics and flavor without dominance.
Baltic Porters are not hop bitter dominated and expressed
as low to medium-low. Baltic porters range from having
medium to full body complemented with a medium-low to medium
level of malty sweetness. No butterscotch-like diacetyl
or sweet corn-like dimethylsulfide (DMS) should be apparent
in aroma or flavor.
Original Gravity (°Plato): 1.072-1.085 (17.5-20.5 °Plato) • Apparent
Extract/Final Gravity (°Plato): 1.016-1.022 (4-5.5 °Plato) • Alcohol
by Weight (Volume): 6-7.2% (7.5-9%) • Bitterness (IBU): 35-40 • Color
SRM (EBC): 40+ (80+ EBC)
16C: Saison BJCP
Style guidelines
GABF
64- French- and Belgian-Style Saison:
Beers in this
category are golden to deep amber in color. There may be
quite a variety of characters within this style. Generally:
They are light to medium in body. Malt aroma is low to
medium-low. Fruity esters dominate the aroma, while hop
character, complex alcohols, herbs, spices, low Brettanomyces
character and even clove and smoke-like phenolics may or
may not be evident in the overall balanced beer. Malt flavor
is low but provides foundation for the overall balance.
Hop bitterness is moderate to moderately assertive. Herb
and/or spice flavors, including black pepper-like notes,
may or may not be evident. Fruitiness from fermentation
is generally in character. A balanced small amount of sour
or acidic flavors is acceptable when in balance with other
components. Earthy, cellar-like, musty aromas are okay.
Diacetyl should not be perceived. Chill or slight yeast
haze is okay. Often bottle conditioned with some yeast
character and high carbonation. Brewer may indicate on
the bottle whether the yeast should be intentionally roused
or if they prefer that the entry is poured as quietly as
possible.
Original Gravity (°Plato): 1.055-1.080 (14-19.5 °Plato) • Apparent
Extract/Final Gravity (°Plato): 1.004-1.016 (1-4 °Plato) • Alcohol
by Weight (Volume): 3.5-6.6% (4.5-8.5%) • Bitterness (IBU): 20-40 • Color
SRM (EBC): 4-14 (8-28 EBC)
21A: Spice,
Herb, & Vegetable Beer BJCP
Style guideline
GABF 5A- Herb
and Spice Beers:
Herb and spice
beers use herbs or spices (derived from roots, seeds, fruits,
vegetable, flowers, etc.) other than or in addition to
hops to create a distinct (ranging from subtle to intense)
character, although individual characters of herbs and/or
spices used may not always be identifiable. Underhopping
often, but not always, allows the spice or herb to contribute
to the flavor profile. Positive evaluations are significantly
based on perceived balance of flavors. To allow for accurate
judging the brewer must list what herbs and/or spices are
used, and may also list a classic style of base beer. Beer
entries not accompanied by this information will be at
a disadvantage during judging.
Original Gravity (°Plato): 1.030-1.110 (7.5-26 °Plato) • Apparent
Extract/Final Gravity (°Plato): 1.006-1.030 (1.5-7.5 °Plato) • Alcohol
by Weight (Volume): 2-9.5% (2.5-12%) • Bitterness (IBU): 5-70 • Color
SRM (EBC): 5-50 (10-100 EBC)
23: Black
IPA
Entries in the Specialty Beer category are limited
to the Black IPA style for this competition:
Should have the characteristics of American IPA,
along with a light background of dark malt character.
Dark malt should be controlled to create color
of 30 SRM or darker, without becoming overtly "roasty" in
aroma or flavor. Light, lingering roastiness
in the finish is common, but controlled. No dark
malt astringency is expected.
GABF
58. American-Style India Black Ale
American-style
India black ale has medium high to high hop bitterness,
flavor and aroma with medium-high alcohol content, balanced
with a medium body. The style is further characterized
by a moderate degree of caramel malt character and medium
to strong dark roasted malt flavor and aroma. High astringency
and high degree of burnt roast malt character should be
absent. Fruity, floral and herbal character from hops of
all origins may contribute to aroma and flavor.
Original Gravity (°Plato) 1.056-1.075 (14-18.2 °Plato) • Apparent
Extract/Final Gravity (°Plato) 1.012-1.018 (3-4.5 °Plato) • Alcohol
by Weight (Volume) 5-6% (6 -7.5%) • Bitterness (IBU) 50-70 • Color
SRM (EBC) 25+ (50+ EBC)
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