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Old 04-30-2009, 06:19 PM   #1
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Default What style would you enter a chocolate robust porter as in a competition?

Just Robust Porter or something else?

What about Chocolate Hazelnut or Chocolate Vanilla Porter?


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Old 04-30-2009, 07:05 PM   #2
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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...


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Old 04-30-2009, 07:07 PM   #3
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Quote:
Originally Posted by Sigafoos View Post
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...
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Old 04-30-2009, 07:58 PM   #4
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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?
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Old 05-01-2009, 09:19 PM   #5
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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.


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