What BJCP category would be appropriate for an oak aged imperial stout with cacao nibs?
Cat 33 Wood Beer. The confusing part is which category as the guidelines are slightly contradictory with this
If it's got any spirit character (bourbon, whiskey, rum, whatever), then it's definitely Specialty Wood Aged.
If it's just oak, no perceptable spirit character it could go in either Wood Aged OR Specialty Wood Aged. One opinion is that Specialty Wood Aged is for spirit wood ONLY so you'd go into regular Wood Aged, the other opinion (mine included) is that added cocoa nibs put it in Specialty Wood Aged as that category makes mention of wood or special ingredients (while the regular category does not).
Either way, it goes in one of those two. As a judge I wouldn't fault you for either one.
You'd enter as "Imperial Stout with cocoa nibs aged on [type of spirit if applicable] oak"
In that case it could go in either, but it's a judgement call with a risk that whichever you enter your judge say is the wrong one. Or hopefully you get reasonable judges who see intent and won't slam you over a particularly vague categorical quibble either way.
So I might be better off just drinking them
Good point.Is the cacao a feature that is prominent? Or does it blend in with the roasted malts and simply add to the complexity? If the latter, going straight wood-aged beer category would do best, assuming the oak is also a perceptible and somewhat prominent feature. Otherwise you might get dinged for “not enough wood character for this category”, as has happened to me in the past.
Is the cacao a feature that is prominent? Or does it blend in with the roasted malts and simply add to the complexity? If the latter, going straight wood-aged beer category would do best, assuming the oak is also a perceptible and somewhat prominent feature. Otherwise you might get dinged for “not enough wood character for this category”, as has happened to me in the past.
I think another lesson for competitions (as the judges are taking small samples and tasting many different beers) is to go for a beer that packs a lot of character. This might not always be what I would want to drink a whole pint of, but it does better if just taking a few sips.
Yeah, I feel this is a downfall of competitions. If you look at the AHA Gold Medal recipes they are almost always at the top end or above the guidelines for the style, and often with additions that are not appropriate for the style (e.g. Brown Porter with Chocolate). I judge informally for my club, and sometimes a beer that is very good in a pint seems bland with 2 oz in a cup...especially when it is the 8th beer in line.
If the oak and cocoa are identifiable, don't do that (but if they're imperceptible then it'd be the right move)So are you saying I could enter this imperial stout with oak and cacao nibs into the normal RIS category?
So are you saying I could enter this imperial stout with oak and cacao nibs into the normal RIS category?
Principle rule of entering a beer in a comp: enter how it is perceived, not how it was intended.
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