2008 NHC Comp - who is entering?

[landhoney]

Updated list:
16E Belgian Specialty Ale - Belgian Imperial Stout ala Vinnie

What's the story on this one? Sounds interesting.

Mine maybe;

17. Sour Ale; 1-3 beers- Berliner, Flanders, Bruin, o/Flanders, Lambic/Fruit Lambic
16. Belgian and French 1-2 beers - Saison, Tripel, Strong Golden
23. Specialty; 1 beer - Brett Bourbon Quad with Cherries( ala' Cuvee de Tomme)

 

[RichBrewer]

I'd like to enter my brown ale but I'm not sure. I might just for the feed back I will get.

 

[Jaybird]

does anyone have the shipping info for this??? I would like to send in my California Beach Blonde Ale
and my Bucking Brown

 

[ShortSnoutBrewing]

http://www.beertown.org/events/nhc/entry.html

 

[ShortSnoutBrewing]

The nice UPS man just picked up a bottle of my Hefe heading to Alaska via Seattle. IPA won't be entered. I tried it last night and it just didn't hit the mark I was looking for.

 

[Brewpastor]

I have settled on 10 entries this year and they are bottled and ready to go:

Belgian Pale Ale
Roast Chile Belgian Pale Ale (Herb/Spice/Vegetable Beer)
Saison
American Barleywine
Baltic Porter
American Stout
Schwartzbier
Russian Imperial Stout
Raspberry Imperial Stout (Fruit Beer)
Belgian Imperial Stout (Belgian Specialty)

 

[Brewsmith]

I waiting to the last minute so sent mine. I'm going to drive them down to AleSmith in San Diego. I have two beers that aren't even kegged and carbed yet. The pale ale started dry hopping yesterday and the hefeweizen is still in the primary. Both are getting kegged next weekend. Here's my list:

Old Helicon Barleywine 2006 - American Barleywine
Imperial Stout 2005 - Imperial Stout
Fat Tuba Pale Ale - American Pale Ale
80/- Bagpipes - Scotish 80/-
Wagner Weizen - Weizen/Weissbier
Smoked Kolsch - Other Wood/Smoked Beer - This one keep getting better as it ages, the smoke is mellowing out and the character of the beer is really coming through. I think I'm sending in this one just for the feedback.

 

[Warrior]

OK, the NHC regionals are right around the corner. Who is entering?

I am sending in :

Russian Imperial Stout
American Barleywine
Belgium Pale
Saison
Roast Chile Belgium Pale
Raspberry RIS

and maybe a Imperial IPA

I don't have too many that are AHA caliber yet. The two that I think have a chance are my Eng Brown and a Cream Ale. My AG Boh Pils and Helles will not be ready in time. Plan on brewing quite a few for next year.

 

[jzal8]

Just entered today, this will be my first shot at a competition. I guess I am really just looking for some feedback to see where my brewing stands right now with what is out there.

Robust Porter
English Special Bitter
Dry Stout

 

[Bokonon]

Just a heads up for anyone in the northwest region. The entry date for sending bottles to Pyramid in seattle is tomorrow, if they dont make it by then you've got to ship them up to alaska. I'm heading off to ship my entries now

 

[RichBrewer]

My entry is ready to go!
I found out that they created a new division (The old west) which includes Colorado, Oklahoma, and Texas. The drop off location is the Breckenridge Brewery here in Denver. I can drive my entry over there and have a beer!

OK. Simple things for simple people...

 

[Brewtopia]

I dropped my beers off at Pyramid Brewery last Friday. Worked out great, it's within walking distance from my house and I don't have to pay shipping to Alaska. Pyramid is consolidating a pallet.

 

[Yuri_Rage]

I REALLY want to enter my 888, but it's bottled in 16 oz aluminum bottles, and that's outside the rules. I won't have anything else ready at all. Guess I wait till next year.

 

[blacklab]

When did you guys start entering competitions? How many brews did you have under your belt?

While I'm definitely stoked on my beers after going AG, and everyone says they are great, I would still be a little hesitant to put them in front of a 'pro' judge. Although I suppose that some impartial feedback would help me improve.

Just curious.

 

[ShortSnoutBrewing]

Brewtopia...please tell me you didn't enter a hefe...that just wouldn't be fair!!

Blacklab...I entered my first contest with my third extract brew when I started some 7 years ago. Haven't entered one since till this one. I don't think there's every anything to be ashamed off. I look at it as good feedback, and to get someone that isn't related to me, friends with me, or have anything to do with me to give honest, trained feedback.


PS: What the he!! is up with the hail storm that is just passing through???

 

[blacklab]

No hailstorm over here...but I'm preparing for ice golf balls in my boil...!

 

[Brewpastor]

10 entries are on their way to the SW regionals.

Belgian Pale
Saison
Belgian Specialty
Fruit Beer
Herb/spice beer
Baltic Porter
Russian Imperial Stout
American Stout
American Barleywine
Schwartzbier

 

[Brewpastor]

I dropped my beers off at Pyramid Brewery last Friday. Worked out great, it's within walking distance from my house and I don't have to pay shipping to Alaska. Pyramid is consolidating a pallet.

What did you end up entering? Same with you Rich. I find it strange that I have to ship mine to San Diego when Colorado is right next door!

 

[EdWort]

What's the deadline for SW?

 

[Brewpastor]

April 11 so you have some time! Go for it! HBT needs a sweep!:rockin:

 

[EdWort]

Thanks. I think my Porter has potential.

 

[Ol' Grog]

I need some wisdom. I decided to go ahead and give it a shot with my American Amber. I got a question. Seems my brews in the bottle need about 3 to 4 days in the refrigerator to really taste better and carb up some more. I mean, I can open one in storage and not being refrigerated and it's carbonated, but when sitting in the refrigerator for a couple of days, they are just better. My question, when you ship your beer in, do they put it in a refrigerator for a couple of days or is it tested at room temperature? I think I know the answer, but I don't know how this process really works.

 

[Brewpastor]

I need some wisdom. I decided to go ahead and give it a shot with my American Amber. I got a question. Seems my brews in the bottle need about 3 to 4 days in the refrigerator to really taste better and carb up some more. I mean, I can open one in storage and not being refrigerated and it's carbonated, but when sitting in the refrigerator for a couple of days, they are just better. My question, when you ship your beer in, do they put it in a refrigerator for a couple of days or is it tested at room temperature? I think I know the answer, but I don't know how this process really works.

it will be stored dark and cold.

 

[olllllo]

I need some wisdom. I decided to go ahead and give it a shot with my American Amber. I got a question. Seems my brews in the bottle need about 3 to 4 days in the refrigerator to really taste better and carb up some more. I mean, I can open one in storage and not being refrigerated and it's carbonated, but when sitting in the refrigerator for a couple of days, they are just better. My question, when you ship your beer in, do they put it in a refrigerator for a couple of days or is it tested at room temperature? I think I know the answer, but I don't know how this process really works.

Grog: this was my experience. YMMV.
https://www.homebrewtalk.com/showthread.php?t=59401

 

[livewir]

It's a little green but tasted really good when bottled. So I'm sending in my American Brown Ale. At the very least I'll get some feedback on it. I'll wait a few more days and hope it carbs up enough....

 

[Ol' Grog]

Thanks for that insight. One more question....how long will the brews be stored "dark and cold?" A day or two? A week? Long story short...I gave some brews to some friends at work. Some of them refrigerated them for only one day and said it was flat. Others waited about a week and said it was perfect. I guess I'm wondering if I should refrigerate them now and then pull one out of the refrigerator before I mail it off next week or just let them age now and rely on the place in Denver to chill them and hopefully it will be enough to get the desired carbination? They've been aging for almost 4 weeks, right on the border line of getting off the green status. I know if I refrigerate them now, they will stop aging (or age significantly slower) but at least they will be carbinated. See what I"m saying? Need some advice.

 

[Bokonon]

Thanks for that insight. One more question....how long will the brews be stored "dark and cold?" A day or two? A week? Long story short...I gave some brews to some friends at work. Some of them refrigerated them for only one day and said it was flat. Others waited about a week and said it was perfect. I guess I'm wondering if I should refrigerate them now and then pull one out of the refrigerator before I mail it off next week or just let them age now and rely on the place in Denver to chill them and hopefully it will be enough to get the desired carbination? They've been aging for almost 4 weeks, right on the border line of getting off the green status. I know if I refrigerate them now, they will stop aging (or age significantly slower) but at least they will be carbinated. See what I"m saying? Need some advice.

Shortly after they are received they should be stuck into a cooler. So if you want to make sure they get at least a few days in the cooler before the judging, find out when the judging is for your region and make sure the bottles are there X days before hand (of course make sure that is before the deadline)

 

[Brewpastor]

Grog: this was my experience. YMMV.
https://www.homebrewtalk.com/showthread.php?t=59401

I just reread your post. +1

 

[RichBrewer]

What did you end up entering? Same with you Rich. I find it strange that I have to ship mine to San Diego when Colorado is right next door!

I entered my brown ale. It was the only thing ready! I don't how they set up the regions. Texas in in the old west division but New Mexico isn't? Makes no sense to me at all.

 

[Brewsmith]

I just tasted my English barleywine from my #50 brew last night and it's pretty tasty. It's not hugely bitter like an American barleywine and the malt profile is rich and delicious. I think I'll enter that one in the English catagory. I'm going to try my Belgian Strong Dark tonight and see how that one is now after over a year of age. If that one is good it's going in as well.