What style would you enter a chocolate robust porter as in a competition?

Stevorino · 04-30-2009, 06:19 PM

Just Robust Porter or something else?

What about Chocolate Hazelnut or Chocolate Vanilla Porter?

Sigafoos · 04-30-2009, 07:05 PM

23A. If the judges catch that you added stuff to it and it's in a 'normal' category, it's toast.

Probably do it as Experimental, but maybe spice/vegetable depending on the ingredients...

**olllllo** · 04-30-2009, 07:07 PM

Quote:

Originally Posted by Sigafoos

23A. If the judges catch that you added stuff to it and it's in a 'normal' category, it's toast.

Probably do it as Experimental, but maybe spice/vegetable depending on the ingredients...

+1.................

Stevorino · 04-30-2009, 07:58 PM

Perfect -- one other question:

You can only enter 1 entry per style in this comp:

so im thinking about entering my blonde in the hybrid category and then adding some fruit extract and dropping it in the fruit beer category too -- you think it'll have any chance w/ just extract instead of puree/real fruit?

FlyGuy · 05-01-2009, 09:19 PM

Tough call. If you enter it in category 23, the judges will EXPECT that it will be something significantly different from a traditional robust porter. If you state in your entry registration that chocolate is what makes it different, it had better have a recognizable and substantive chocolate flavour that improves upon a regular robust porter.

If the chocolate flavour is rather subdued and doesn't distract from the expected characteristics of a robust porter as described in the BJCP guidelines, then it should be entered as a robust porter (12B).

I have seen a lot of beers tossed from category 23 because the judges don't think it was 'special' enough.