TriggerFingers
Well-Known Member
Hey All,
Considering entering some of my wild/sours in an AHA/BJCP competition. One beer that I made in particular, I am a little mixed on how I should enter it.
Here is the description:
Originally a stuck Belgian Quad fermented with Wy1388.
Racked to secondary with ECY34 Dirty Dozen. So its all brett, no sour.
After some time I added Oak and a little bourbon + vanilla and let it sit.
Finished at about 10.5% ABV
The components are distinct, but really starting to come together over the past few months.
I am thinking 28C Wild Specialty Beer because of the oak, bourbon, and vanilla...but just want to get some other takes.
How would you enter it?
Also....I have a Sour Stout that is similar to Tart of Darkness. I used oak in that as well. Is that a 28C entry as well?
Considering entering some of my wild/sours in an AHA/BJCP competition. One beer that I made in particular, I am a little mixed on how I should enter it.
Here is the description:
Originally a stuck Belgian Quad fermented with Wy1388.
Racked to secondary with ECY34 Dirty Dozen. So its all brett, no sour.
After some time I added Oak and a little bourbon + vanilla and let it sit.
Finished at about 10.5% ABV
The components are distinct, but really starting to come together over the past few months.
I am thinking 28C Wild Specialty Beer because of the oak, bourbon, and vanilla...but just want to get some other takes.
How would you enter it?
Also....I have a Sour Stout that is similar to Tart of Darkness. I used oak in that as well. Is that a 28C entry as well?