Originally Posted by Beernik
I didn't have anything ready this year. Besides, my Amber ended up just outside of style for OG & ABV.
About the only thing I could have entered was a dessert cyser.
It is so hard to tell OG and ABV that I never let that stop me. IBUs, FG/mouthfeel, and SRM are killers, but with OG and ABV there's practically no way to tell if it's right on the edge or just outside style.
At one competition that I stewarded, there was exactly one real American Pale Ale in the flight. If there was someone else close to style, it would have gotten 2nd. I've also seen a 41 come in 5th. You can never know.
Primary: Too many sours to mention.
Aging: Mead, Flanders Red, Belgian Dark.
Serving: Too many to mention. Dry Cider, East Coast IPA and Old Ale are my current standards.
BJCP ID: F0785, Certified Judge