Norwich Amateur Brewers - Brew Like A Monk (14 October 2023)

[dave_77]

I was going to take a break from comps for a while. But the hops that came back with me from Lager Than Life will mostly be gone by next weekend, and I’m in the mood to score more free stuff.

I’m in!!

I keep saying I'm gonna have break from comps...it's rather addictive if a little frustrating sometimes
I actually said I was going to limit comps in 2023..but I have entered pretty much all of the BJCP options

 

[Alastair70]

I keep saying I'm gonna have break from comps...it's rather addictive if a little frustrating sometimes
I actually said I was going to limit comps in 2023..but I have entered pretty much all of the BJCP options

As @Tess Tickle's Brewery said, good feedback is invaluable.
I’ve had some very helpful comments from a number of the BJCP judged entries and also from forum monthly comps.

 

[MartinHaworth]

UPDATE: We are all back where we should be on the competition website. @brewhaha @YeastFace

I blame the impact of too many weeknight beers at last night's planning meeting at Ampersand. And a glitch as we added in Belgian IPAs

Their Saison matured on Bacchus grape skins is phenomenal, as is Mirgorod (Belgian IPA inspired by De La Senne's Taras Boulba)
Thank you everyone for your patience + support.

 

[dave_77]

UPDATE: We are all back where we should be on the competition website. @brewhaha @YeastFace

I blame the impact of too many weeknight beers at last night's planning meeting at Ampersand. And a glitch as we added in Belgian IPAs

Their Saison matured on Bacchus grape skins is phenomenal, as is Mirgorod (Belgian IPA inspired by De La Senne's Taras Boulba)
Thank you everyone for your patience + support.

The Mirgorod is tasty. I have picked up a couple of cans recently from Iron pier ...I'm a sucker for anything similar to TB.
I keep trying to brew something similar, can't enter it into a comp as it doesn't match a style.

 

[samale]

The Mirgorod is tasty. I have picked up a couple of cans recently from Iron pier ...I'm a sucker for anything similar to TB.
I keep trying to brew something similar, can't enter it into a comp as it doesn't match a style.

Would it fall into a Belgian IPA

 

[dave_77]

As @Tess Tickle's Brewery said, good feedback is invaluable.
I’ve had some very helpful comments from a number of the BJCP judged entries and also from forum monthly comps.

Sometimes it's helpful...if you can read it. Should be mandatory that all score sheets are written in block capitals. Think I have been able to read about 50% of my score sheets.

 

[Agentgonzo]

Sometimes it's helpful...if you can read it. Should be mandatory that all score sheets are written in block capitals. Think I have been able to read about 50% of my score sheets.

What do you expect from people who have been drinking beer all afternoon? I'd be amazed if I could walk, let alone write useful and legible feedback

 

[dave_77]

Would it fall into a Belgian IPA

Don't know..Its not particularly Belgian in yeast character. I have entered a XX bitter inspired beer in Belgian IPA before and was told it wasn't hoppy enough and not particularly Belgian..don't think XX is particularly Belgian in yeast character but definitely IPA in bitterness and hop character if you prefer the Non American hopped version.

 

[MartinHaworth]

The Mirgorod is tasty. I have picked up a couple of cans recently from Iron pier ...I'm a sucker for anything similar to TB.
I keep trying to brew something similar, can't enter it into a comp as it doesn't match a style.

Off topic tangent continues: Drinking it last night with Andy from Ampersand, he told me a little of the work that went into yeast management for the beer - a copitch with an initial house ale yeast then a belgian yeast to finish it off, with very close attention paid to cell counts. He told me that it is the beer he is most proud of from the last year, achieving what they set out to do.

 

[YeastFace]

Don't know..Its not particularly Belgian in yeast character. I have entered a XX bitter inspired beer in Belgian IPA before and was told it wasn't hoppy enough and not particularly Belgian..don't think XX is particularly Belgian in yeast character but definitely IPA in bitterness and hop character if you prefer the Non American hopped version.

I think something like that could work in Category 34a?

 

[dave_77]

I think something like that could work in Category 34a?

View attachment 82878

Hmmm ...I haven't nailed it close enough just yet to be describing it as a direct clone ...getting in the ball park which is good enough for my taste.

 

[dave_77]

Off topic tangent continues: Drinking it last night with Andy from Ampersand, he told me a little of the work that went into yeast management for the beer - a copitch with an initial house ale yeast then a belgian yeast to finish it off, with very close attention paid to cell counts. He told me that it is the beer he is most proud of from the last year, achieving what they set out to do.

Interesting my last 3 batches of TB inspired beers I have done 50/50 co pitches with a Kolsch yeast and a more subtle Belgian strain. Getting closer I think.

 

[YeastFace]

Hmmm ...I haven't nailed it close enough just yet to be describing it as a direct clone ...getting in the ball park which is good enough for my taste.

The guidelines say that it shouldn't be judged as a clone and it (mostly) replaces the Belgian Specialty Ale category.

Worth a go if it fits nowhere else.

 

[Tess Tickle's Brewery]

Does anyone know if the pseudo thing would be allowed? Although now I've asked, I've clearly unblinded myself so now I can't do it lol

 

[dave_77]

The guidelines say that it shouldn't be judged as a clone and it (mostly) replaces the Belgian Specialty Ale category.

Worth a go if it fits nowhere else.

Hmmm interesting..I'll take a closer look . cheers.

 

[YeastFace]

Does anyone know if the pseudo thing would be allowed? Although now I've asked, I've clearly unblinded myself so now I can't do it lol

In what way is it pseudo? Spices etc instead of Belgian yeast, for example?

 

[Tess Tickle's Brewery]

In what way is it pseudo? Spices etc instead of Belgian yeast, for example?

A co-fermentation with kveik - assuming that's a thing, similar to what some people do with lager.

Would cut down the conditioning time a bit.

 

[Stu's Brews]

A co-fermentation with kveik - assuming that's a thing, similar to what some people do with lager.

Purely out of interest, why do you want to co-ferment it with Kveik?

 

[Tess Tickle's Brewery]

Purely out of interest, why do you want to co-ferment it with Kveik?

Just to see how the conditioning time varies if you do it both ways.

I'm clearly not going to do that now

I've seen David Heath do it, and his tripel is ready to drink after 4 weeks in keg, instead of 6 months.

Will deffo try it at some point cos I'm intrigued.

 

[Tess Tickle's Brewery]

Still would like to know though if that would be allowed to be classed as a Belgian beer, if you don't exclusively use Belgian yeast.