Which BJCP style?

[tbred]

I brewed a hoppy kettle sour beer and want to enter it in a competition but I don't know what category to enter it as? I am leaning towards 34C, but didn't know if hops qualified as herbs for 28C. Recipe Details below.

60% Red Wheat malted
40% 2 Row

Kettles soured with Goodbelly to 3.7 pH

Brought to a boil then a 30 minute whirlpool addition of Citra. Fermented with Imperial A24 Dr Hop. After a week, it was dry hopped with Meridian for 5 days.

The beer is murky/hazy like a NEIPA, and tastes like grapefruit juice. Strong grapefruit and acidity.

 

[day_trippr]

I think your intuition wrt 28C is on target - the 2015 guideline seems to relegate hops as bit players at most, with the brunt of character definition carried by other agents.

If you write up what you're going for wrt flavors etc I think 34C is the best bet...

Cheers! (and good luck!)

 

[dmtaylor]

It's 28B Mixed-Ferm Sour Beer. This category is intended for kettle sours or where there is both wild yeast and commercial yeast, hence the term "mixed-ferm". In the description that you'll need to provide, tell them it's a 21B NEIPA kettle soured with Lacto (or whatever else is in Goodbelly) and then fermented with ale yeast. The judges will know what to expect from that.

FYI -- 34C should never be used except for really really really REALLY wacky stuff, or for Orval. It's actually the Orval category is what it is.

Hops are not "herbs" per 28C.