Originally Posted by digr
I recently started a Belgian Blonde that had a OG: 1.053 and finished with FG: 1.007.
So about 6.0% ABV. As far as I can tell in taste and style, this is really an Abbey Single or Patersbier / Enkel.
It's light, crisp, and a bit more hoppy (citrus) than most Belgians but less body than a Blond. A lighter version of say De Ranke XX Bitter. Problem is I can't figure out which BJCP category to put it in for an upcoming competition.
I have had a few folks that have tasted it really like it, so I think it is worth entering in a competition.
Problem is what BJCP category to place it in?
It's not really a 18A Belgian Blond.
It's also not really a 16B Belgian Pale ale (as discussed in above posts).
And it does not seem "special" enough to put in 16E Belgian Specialty Ales.
Anybody had any luck or ideas with this type of beer in competition?
Thanks in advance for any ideas!
Northern Brewer has it listed as belgian specialty. The style doesn't require
that you use brett/oak/weird adjunct etc, but I'd guess that judges do probably look for it.
I guess you could claim it as a pilsener fermented with authentic belgian yeast, but who are we kidding. Is it "sweet" enough to go belgian blonde?
If you are really happy with the flavor, I'd just enter it as Belgian specialty, call it an extra. Its probably the best opportunity to get feedback thats not tainted with "not-to-style" comments.
I'm a big fan of patersbier/extra, its in my regular rotation of go-to beers. Its getting popular too, I wonder if they'll expand the "belgian and french ales" to include it in the future?