firenemus
Active Member
Hello!
I'm entering a few of my beers into a local competition for the first time. They'll be using the 2008 BJCP style guidelines this year (switching to the 2015 guidelines next year) and I'd appreciate some suggestions as to which categories my brews would fit into. I don't want to be disqualified.
My first brew is a RIS which was oaked for a few months. The oak aroma/flavor is present, but mild. So, should I enter it under category 13F. (Russian Imperial Stout) or 22C. (Wood-Aged Beer)?
The second beer is another RIS which I added a small amount hazelnut extract to, and a tincture made from roasted coconut, oak, and bourbon. It turned out awesome, but doesn't really fit anywhere. Would category 23. (Specialty Beer) be the right way to go here?
My final beer in question is an amber with sunflowers - not the seeds, the actual flowers. We have many wild sunflowers growing around our house, and their resinous flower sepals have a pleasant (IMO) piney/floral aroma. So I thought, "why not throw them in a beer!" Came out great! I'm thinking I could call this a specialty brew as well, but perhaps entering it under category 21A. (Spice, Herb, or Vegetable Beer) would be a better choice.
What would you do?
Thanks for your help!
I'm entering a few of my beers into a local competition for the first time. They'll be using the 2008 BJCP style guidelines this year (switching to the 2015 guidelines next year) and I'd appreciate some suggestions as to which categories my brews would fit into. I don't want to be disqualified.
My first brew is a RIS which was oaked for a few months. The oak aroma/flavor is present, but mild. So, should I enter it under category 13F. (Russian Imperial Stout) or 22C. (Wood-Aged Beer)?
The second beer is another RIS which I added a small amount hazelnut extract to, and a tincture made from roasted coconut, oak, and bourbon. It turned out awesome, but doesn't really fit anywhere. Would category 23. (Specialty Beer) be the right way to go here?
My final beer in question is an amber with sunflowers - not the seeds, the actual flowers. We have many wild sunflowers growing around our house, and their resinous flower sepals have a pleasant (IMO) piney/floral aroma. So I thought, "why not throw them in a beer!" Came out great! I'm thinking I could call this a specialty brew as well, but perhaps entering it under category 21A. (Spice, Herb, or Vegetable Beer) would be a better choice.
What would you do?
Thanks for your help!