I made a wheat fermented with Voss. I think it turned out very nice, with the Voss giving some slight citrus/lemon notes. I entered it in a recent competition in the American Wheat category and it only scored a 27. The judges comments focused on the esters/phenols from the yeast...which is exactly what Voss contributed.
It was fun to get the feedback on this beer, and I wonder how I could have categorized it differently so that the yeast contributions are expected. What category would you enter something like this?
I also entered a Pils in the German Pils category. It was made with Ella and Saphir hops, which I know is different than expected. It got an overall 31 which I was pleased with, but it was noted that citrus hops were not appropriate and that noble hops should have been used. Otherwise the beer got very good feedback. Any tips on an appropriate category for a beer such as this?
It was fun to get the feedback on this beer, and I wonder how I could have categorized it differently so that the yeast contributions are expected. What category would you enter something like this?
I also entered a Pils in the German Pils category. It was made with Ella and Saphir hops, which I know is different than expected. It got an overall 31 which I was pleased with, but it was noted that citrus hops were not appropriate and that noble hops should have been used. Otherwise the beer got very good feedback. Any tips on an appropriate category for a beer such as this?