Entering my toasted coconut porter in a BJCP event and was torn whether it should be in 12B Robust Porter base category, or 21A for Spice, Herb or Vegetable?
The toasted coconut is not overpowering, but is there. In fact most who have had it notice chocolate or coffee flavors over the coconut. However, I think it reminds me slightly of a Mounds bar...it's got chocolate and it's got coconut in background. My feeling is that where the roast flavors come forward for most people, then it fits in 12B. But then I risk the judges picking up the coconut and calling it out of style. What to do, what to do.
Any suggestions?
The toasted coconut is not overpowering, but is there. In fact most who have had it notice chocolate or coffee flavors over the coconut. However, I think it reminds me slightly of a Mounds bar...it's got chocolate and it's got coconut in background. My feeling is that where the roast flavors come forward for most people, then it fits in 12B. But then I risk the judges picking up the coconut and calling it out of style. What to do, what to do.
Any suggestions?