It is an interesting question...What makes a "pro" brewer? The equipment or KSA (knowledge, skills, abilities)? I have seen commercial breweries that are far less sophisticated than some home breweries.
It is an interesting question...What makes a "pro" brewer? The equipment or KSA (knowledge, skills, abilities)? I have seen commercial breweries that are far less sophisticated than some home breweries.
Yes and at the same time no. I am a probrewer and I can enter a beer that was not made on any commercial equipment, meaning that as long as I brew the beverage at my home on and ferment it at home I can enter.Yes it is only for homebrewers. It is the national HOMEBREW competition. The pros have GABF.
Nothing here says I can not enter as mentioned above.From the rules:
c) Your homebrew cannot have been brewed on equipment used to brew beverages for any commercial purpose, whether for commercial research, production or any other purpose, including equipment at brew-on-premises establishments.
It is a description and not enforced the way you describe. I would argue that the word AMATEUR would mean a 1st year homebrewer and after that you become an INTERMEDIATE homebrewer. Once you win BOS in a BJCP comp you are an ADVANCED homebrewer. Either way this is not enforced.And the competition description:
The National Homebrew Competition, an AHA/BJCP sanctioned competition, is the worlds largest international beer competition recognizing the most outstanding homebrewed beer, mead, and cider produced by AMATEUR brewers worldwide.
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