So, I realized that if I want to get a finished and properly-aged beer into the 2013 AHA competition, I'll have to brew it up within the next two to three weeks. Have any of you entered a gluten-free beer in the AHA competition? Do they have a separate gluten-free category, or does it fall under "specialty"? Should I consider entering a normal category and see if my beers can compete with a "real" beer? The wit I just bottled is really stellar and could possibly compete with regular wit beers (if not win).
I'm also wondering which of the recipes in my queue I should brew. I'm doing a quinoa Red IPA next week for sure, but what else? I've got recipes worked out for another red rice hefe-rizen, a black IPA, a GF clone of Deschutes' Chainbreaker white IPA, a pale ale with douglas fir tips and juniper (a re-working of a previously failed recipe), a banana/millet blonde ale with Sorachi Ace hops, and an extract-based dark beer (maybe porterish) with lapsang souchong (another re-working of a previously failed recipe). I'm also thinking about doing another flower beer (some combo of chamomile, rose, lavender, and/or calendula; I'm going to try some tea blends first), but I don't know if that'll work out in time. Some of these would go in the "specialty" category anyway....
I gratefully welcome any thoughts, advice, and experiences. I also encourage all of you in the 'States to enter as well, it'd be great if we could provide a huge gluten-free presence this year....
I'm also wondering which of the recipes in my queue I should brew. I'm doing a quinoa Red IPA next week for sure, but what else? I've got recipes worked out for another red rice hefe-rizen, a black IPA, a GF clone of Deschutes' Chainbreaker white IPA, a pale ale with douglas fir tips and juniper (a re-working of a previously failed recipe), a banana/millet blonde ale with Sorachi Ace hops, and an extract-based dark beer (maybe porterish) with lapsang souchong (another re-working of a previously failed recipe). I'm also thinking about doing another flower beer (some combo of chamomile, rose, lavender, and/or calendula; I'm going to try some tea blends first), but I don't know if that'll work out in time. Some of these would go in the "specialty" category anyway....
I gratefully welcome any thoughts, advice, and experiences. I also encourage all of you in the 'States to enter as well, it'd be great if we could provide a huge gluten-free presence this year....