After reviewing the list of GABF 2017 winners, I noticed a category called "Field Beer". What the heck is that? I've never heard of it. 
Field Beer
- Thread starter okiedog
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Copied from the GABF guidelines
7. Field Beer
Color: Can range from pale to very dark depending on the underlying style, and may be influenced by the color of added ingredients.
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Very low to medium-high Perceived
Hop Aroma & Flavor: Very low to medium-high
Perceived bitterness: Very low to medium-high. Vegetable character should not be muted by hop character.
Fermentation Characteristics: Varies with underlying Belgian style
Body: Varies with style
Additional notes: Vegetable aromas, ranging from subtle to intense, should be evident, and should not be overpowered by hop aromas. Field Beers are any beers incorporating vegetables as flavor or carbohydrate adjuncts in either the mash, kettle, primary or secondary fermentation. The vegetable character should be in harmony with other attributes and can range from subtle to intense. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be entered as Field Beers. All beers containing chili peppers would be categorized as Chili Beers. Beers containing nuts would be categorized as Field Beers. To allow for accurate judging the brewer must list the vegetables used along with the classic ale, lager or experimental style of base beer, and any other 5 ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
• Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- 10.5% (2.5%-13.3%) • Hop Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC)
7. Field Beer
Color: Can range from pale to very dark depending on the underlying style, and may be influenced by the color of added ingredients.
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Very low to medium-high Perceived
Hop Aroma & Flavor: Very low to medium-high
Perceived bitterness: Very low to medium-high. Vegetable character should not be muted by hop character.
Fermentation Characteristics: Varies with underlying Belgian style
Body: Varies with style
Additional notes: Vegetable aromas, ranging from subtle to intense, should be evident, and should not be overpowered by hop aromas. Field Beers are any beers incorporating vegetables as flavor or carbohydrate adjuncts in either the mash, kettle, primary or secondary fermentation. The vegetable character should be in harmony with other attributes and can range from subtle to intense. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be entered as Field Beers. All beers containing chili peppers would be categorized as Chili Beers. Beers containing nuts would be categorized as Field Beers. To allow for accurate judging the brewer must list the vegetables used along with the classic ale, lager or experimental style of base beer, and any other 5 ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
• Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- 10.5% (2.5%-13.3%) • Hop Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC)
http://www.brewerydb.com/style/120
Field Beer
Field beers are any beers using vegetables as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Vegetable qualities should not be overpowered by hop character. If a vegetable has an herbal or spice quality (such as the "heat" of a chili pepper), it should be classified as herb/spice beer style. Note Chili-flavored beer with notable roast or vegetal character is evident it should be entered as Field Beer. A statement by the brewer explaining what vegetables are used is essential in order for fair assessment in competitions. If this beer is a classic style with vegetables, the brewer should also specify the classic style. Note: If no Pumpkin beer category exists in a competition, then Pumpkin beers should be entered in this category.
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fwiw, never heard of the term or that there was a BJCP style for it...
Cheers!
Field Beer
Field beers are any beers using vegetables as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Vegetable qualities should not be overpowered by hop character. If a vegetable has an herbal or spice quality (such as the "heat" of a chili pepper), it should be classified as herb/spice beer style. Note Chili-flavored beer with notable roast or vegetal character is evident it should be entered as Field Beer. A statement by the brewer explaining what vegetables are used is essential in order for fair assessment in competitions. If this beer is a classic style with vegetables, the brewer should also specify the classic style. Note: If no Pumpkin beer category exists in a competition, then Pumpkin beers should be entered in this category.
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fwiw, never heard of the term or that there was a BJCP style for it...
Cheers!
OP
OP
Thanks! I was forgotting that GABF styles differ from BJCP styles. Field beer was a new one for me, though. Now, another question: Who has brewed a field beer, and are there any recipes available?
OP
OP
Sorry day trippr, I just noticed the link. I see the recipes there.
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