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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > 13 gallons of unintentionally wild Brown, can I use it?.

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Old 08-02-2011, 10:47 PM   #61
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Score sheets like that reinforce why I don't bother with competitions.
Yea, quite a spread between them, like I said it's a local competition, I think the total entries were 48 or so. They ribbon anything above 30 points I believe, anyway it was fun and I got some free beer as I helped with the cover sheets and totalling, etc, a couple of the brews were quite bad though.
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Old 08-02-2011, 11:06 PM   #62
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it's funny you mention that - i've been thinking of submitting some of my beers, but i don't make very many true to style beers - most would get destroyed in competition.

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Old 08-03-2011, 11:26 AM   #63
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Yea, quite a spread between them, like I said it's a local competition, I think the total entries were 48 or so. They ribbon anything above 30 points I believe, anyway it was fun and I got some free beer as I helped with the cover sheets and totalling, etc, a couple of the brews were quite bad though.
Participating in a comp can be fun. I helped with a non-BJCP sanctioned but judged on BJCP guidelines comp at the brewery I intern with. There was some damn good beers, and there were some beers that were bottled butter popcorn.
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Old 08-09-2012, 04:15 PM   #64
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Fellow brewers, I thought I'd update this since the beer has been bottled for a while now, I sent it through the local fair again and here are the new scoresheets: (It missed the best of show by less than one point)




And a recent picture:


I think it's time to send off some to a "real" competition (probably here: http://bigbeersfestival.com/ ), I have two versions of this, One was removed from the fruit early and I will enter it in the Oud Bruin category. The other was left on the fruit and I will enter it in the fruit beer category.

This mistake was the best beer I have ever brewed. Carbonation is perfect, could use a little more head but who couldn't?

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Old 08-09-2012, 04:20 PM   #65
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those scoresheets are shamefully filled out. I'm embarrassed for those judges.

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Old 08-09-2012, 04:33 PM   #66
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those scoresheets are shamefully filled out. I'm embarrassed for those judges.
Yea, local people, we need to get a sanctioned competition closer.
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Old 08-09-2012, 05:57 PM   #67
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If you ever come to the Eastern slope, I'd love to try some! I only have some very young, still-in-the-fermenter Flanders Red and Soured Dunkelweizen to offer though. I think I am going to split the Flanders Red and copy your method, but with apricots.

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Old 08-13-2012, 07:17 PM   #68
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This is an awesome thread. It makes me wonder who those first very patient brewers were that discovered sour styles like Flanders Red, Oud Bruin, Lambics. I imagine they probably stumbled accross sour styles on accident, similar to what happened in this thread. I'm picturing the guys sitting around sampling a batch of ale they'd brewed and realizing something wasn't quite right. I bet all but one guy wanted to dump it but that one guy stuck with it until after a year or more when it finally developed into something absolutely incredible and unlike anything they'd ever tasted before.

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Old 08-14-2012, 02:51 PM   #69
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Other way around. The original beers would have all been sour. Those styles you listed are actually truer descendants of thge oldest beer styles. Modern pure culture has only been around for a couple hundred years.

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Old 12-03-2012, 03:46 PM   #70
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I've sent this brew off to some pro's, cant wait for January 12th to roll around, Also sent a belgian strong dark (fermented with my juniper yeast) and a saison. Wish I could attend but the cost is too much.
We shall see.

http://bigbeersfestival.com/

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