So I am in no way trying to brag. Although my head probably couldnt fit on my pillow last night, I still owe all of my success to you great people. This easily may be TL: DR for most. I am just looking for guidance to keep my integrity as a brewer
So I entered a large number of beers into a local competition. There arent many around this area so I was about 20% of the total entries. From being at the festival, I was surprised at the homebrew scene here though. I will definitely be asking for advice on the pro-am circuit next year
Anyway, the winner of best in show brews their recipe with a local brewery that sponsored the festival. I met with the guy that is the head brewer at the festival and im not sure what to do now
The recipe was a Belgian Golden Strong Ale which I personally believed was not as good as some of the other belgians and a few others Ive made since the entry deadline. The recipe (which I will GLADLY post) used two different yeasts. I used about a 3:1 ratio of Belgian trappist-ish to saison yeast to get it dry and drinkable at 10%. When talking to the brewery I would be working with, I mentioned the possiblity of making something else if he liked it better but hesaid the contest was for the winning beer. From further talking, I told him the yeasts I used, and he was like "well we usually get our yeasts some this company and would probably use a single strain". I tried to explain belgians are ALL about the yeast and if he really wants to make this "winning" recipe, that is #1 factor...
They should be contacting me within a few days. I just dunno. I would like to make an authentic full scale replication of this if Im able. But even more than that, i'd like to make some saison or something Ive made since then that i whole hardheartedly believe is both better and more importantly, will sell better in their taproom, than this.
What do you guys think? Should I work with him to get these yeasts? ( I do have them both in my fridge but at a homebrew level) Should I acquiesce and use whatever "belgian" strain they choose? Or should I bring some bottles of my newer better (IMO and others)stuff to convince them?
Thank you so much
So I entered a large number of beers into a local competition. There arent many around this area so I was about 20% of the total entries. From being at the festival, I was surprised at the homebrew scene here though. I will definitely be asking for advice on the pro-am circuit next year
Anyway, the winner of best in show brews their recipe with a local brewery that sponsored the festival. I met with the guy that is the head brewer at the festival and im not sure what to do now
The recipe was a Belgian Golden Strong Ale which I personally believed was not as good as some of the other belgians and a few others Ive made since the entry deadline. The recipe (which I will GLADLY post) used two different yeasts. I used about a 3:1 ratio of Belgian trappist-ish to saison yeast to get it dry and drinkable at 10%. When talking to the brewery I would be working with, I mentioned the possiblity of making something else if he liked it better but hesaid the contest was for the winning beer. From further talking, I told him the yeasts I used, and he was like "well we usually get our yeasts some this company and would probably use a single strain". I tried to explain belgians are ALL about the yeast and if he really wants to make this "winning" recipe, that is #1 factor...
They should be contacting me within a few days. I just dunno. I would like to make an authentic full scale replication of this if Im able. But even more than that, i'd like to make some saison or something Ive made since then that i whole hardheartedly believe is both better and more importantly, will sell better in their taproom, than this.
What do you guys think? Should I work with him to get these yeasts? ( I do have them both in my fridge but at a homebrew level) Should I acquiesce and use whatever "belgian" strain they choose? Or should I bring some bottles of my newer better (IMO and others)stuff to convince them?
Thank you so much