BarnsleyBrewer
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Your right buddy, might just bring down a few sample bottles. :thumb:Wez said:
THBF Spring Thing! (13th to 15th May 2011)
- Thread starter Wez
- Start date
Help Support The Homebrew Forum:
Mark1964
Landlord.
seeing as my mrs is brewing too will she be ok to come :shock:
Mark1964
Landlord.
Nice one :
Dunfie
Regular.
My flights are now booked. :party:
I'm looking forward to meeting the attendees. :
I'm looking forward to meeting the attendees. :
phettebs
Landlord.
Mrs. P just cleared me for takeoff. Will be booking my flight too.
rickthebrew
Landlord.
phettebs said:
wow :clap: well done barry
Muddydisco
Landlord.
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Thats Great news Barry!
Can't wait to meet up with you :thumb:
Can't wait to meet up with you :thumb:
31bb3
Landlord.
great stuff barry its now an international spring thing :thumb:
tubby_shaw
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Great news Barry
tubby_shaw
Regular.
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Below are the criteria for the beer styles for the competition, we will be having judges from NGWBJ (Thanks Dunfie) and they will be judging to the below criteria :thumb:
One of the below categories will become a forum brew, recipe to be supplied by our hosts Church End Brewery who will be judging the winner of the forum brew :thumb:
The categories and criteria are,
Ordinary bitter to SG1.040
Aroma: Hop aroma can range from moderate to none. Diacetyl
and caramel aromas also moderate to none. Should have mild to
moderate fruitiness. Some malt aroma should be evident
Appearance: Medium gold to brown. May have
very little head due to low carbonation.
Flavour: Medium to high bitterness. May or may not have hop
flavour, diacetyl and fruitiness.
Balance varies from even to decidedly bitter, although the
bitterness should not completely overpower the malt flavour.
Mouth feel: Light to medium-light body. Carbonation low,
bottled examples can have moderate carbonation.
Pale ale/esb SG 1.041 to SG 1.060
Aroma: Hop aroma high to none. Diacetyl and caramel aroma
moderate to none. Moderate fruitiness. Malt aroma apparent.
Appearance: Golden to dark amber-brown. May have very little
head.
Flavour: Malt flavours evident. Crystal malt flavour common. Hop
flavour ranges from moderate to strong. Diacetyl and fruitiness
moderate to none. Balance varies from even to quite bitter,
although malt flavour should not be completely overpowered.
Mouth feel: Medium to medium-full body. Carbonation low,
although bottled pale ales tend to have moderate carbonation.
Warming from alcohol may be noticeable, but should not be
strong.
Continental Lager to SG 1.050
Aroma: May feature grain and distinctive, flowery, noble hops.
Clean, no fruitiness or esters.
Appearance: Straw to medium gold, clear, with a creamy white
head.
Flavour: Crisp, dry and bitter. Maltiness is low, although some
grainy flavours and slight sweetness are acceptable. Hop bitterness
dominates taste and continues through the finish and lingers into
the after taste. Hop flavour can range from low to high. Clean, no fruitiness or
esters.
Mouth feel: Light to medium body, medium to high carbonation.
Dry Stout to SG 1.045
Aroma: Malt aroma with mild roast notes should be evident. Hop
aroma may be moderate to low.
Aroma: Coffee-like roasted barley and roasted malt aromas are
prominent. Esters low to medium. Diacetyl moderate to none.
Hop aroma low to none.
Appearance: Deep garnet to black in colour. Clarity is irrelevant
in such a dark beer. A thick, creamy, long-lasting head is
characteristic.
Flavour: Moderate acidity/sourness and sharpness from roasted
grains, and medium to high hop bitterness, provide a dry finish.
Balancing factors may include some creaminess, moderate to low
fruitiness, and medium to no Diacetyl.
Mouth feel: Medium-light to medium body, with a creamy
character. Low to moderate carbonation.
APA to SG 1.055
Aroma: Usually moderate to strong hop aroma from dry hopping
or late copper additions of American hop varieties. Citrusy hop
aroma very common. Esters vary from low to high. Diacetyl
moderate to none.
Appearance: Golden to amber.
Flavour: Often moderate to high hop flavour. Citrusy hop flavour
very common (such as from Cascades), but also other American
hop variety flavours are found. Malt flavour moderate relative to
aggressive hop flavour and bitterness.
Balance towards bitterness.
Diacetyl moderate to none.
Mouth feel: Many are rather light, refreshing and more highly
carbonated than many other styles, but body can reach medium.
Carbonation borders on effervescent in some examples.
Wheat Beer to SG 1.055
Aroma: Vanilla and clove-like phenols and fruity esters of
banana are common. Hop aroma ranges from low to none. No
diacetyl. Some aroma of wheat may be present.
Appearance: Pale straw to dark reddish-gold in colour. A very
thick, long-lasting head is characteristic. High protein content of
wheat may impair clarity in an unfiltered beer, and clarity can be
deliberately cloudy in a Hefe-Weizen from suspended yeast
sediment.
Flavour: The soft, grainy flavour of wheat is essential. Hop flavour
is low to none and hop bitterness is very low. A tart character
from yeast and high carbonation may be present. Spicy clove
phenols and fruity esters, most prominently banana, are often
present. No diacetyl.
Mouth feel: The texture of wheat imparts the sensation of a fluffy,
creamy fullness that may progress to a surprisingly light finish. A
high carbonation level is typical.
One of the below categories will become a forum brew, recipe to be supplied by our hosts Church End Brewery who will be judging the winner of the forum brew :thumb:
The categories and criteria are,
Ordinary bitter to SG1.040
Aroma: Hop aroma can range from moderate to none. Diacetyl
and caramel aromas also moderate to none. Should have mild to
moderate fruitiness. Some malt aroma should be evident
Appearance: Medium gold to brown. May have
very little head due to low carbonation.
Flavour: Medium to high bitterness. May or may not have hop
flavour, diacetyl and fruitiness.
Balance varies from even to decidedly bitter, although the
bitterness should not completely overpower the malt flavour.
Mouth feel: Light to medium-light body. Carbonation low,
bottled examples can have moderate carbonation.
Pale ale/esb SG 1.041 to SG 1.060
Aroma: Hop aroma high to none. Diacetyl and caramel aroma
moderate to none. Moderate fruitiness. Malt aroma apparent.
Appearance: Golden to dark amber-brown. May have very little
head.
Flavour: Malt flavours evident. Crystal malt flavour common. Hop
flavour ranges from moderate to strong. Diacetyl and fruitiness
moderate to none. Balance varies from even to quite bitter,
although malt flavour should not be completely overpowered.
Mouth feel: Medium to medium-full body. Carbonation low,
although bottled pale ales tend to have moderate carbonation.
Warming from alcohol may be noticeable, but should not be
strong.
Continental Lager to SG 1.050
Aroma: May feature grain and distinctive, flowery, noble hops.
Clean, no fruitiness or esters.
Appearance: Straw to medium gold, clear, with a creamy white
head.
Flavour: Crisp, dry and bitter. Maltiness is low, although some
grainy flavours and slight sweetness are acceptable. Hop bitterness
dominates taste and continues through the finish and lingers into
the after taste. Hop flavour can range from low to high. Clean, no fruitiness or
esters.
Mouth feel: Light to medium body, medium to high carbonation.
Dry Stout to SG 1.045
Aroma: Malt aroma with mild roast notes should be evident. Hop
aroma may be moderate to low.
Aroma: Coffee-like roasted barley and roasted malt aromas are
prominent. Esters low to medium. Diacetyl moderate to none.
Hop aroma low to none.
Appearance: Deep garnet to black in colour. Clarity is irrelevant
in such a dark beer. A thick, creamy, long-lasting head is
characteristic.
Flavour: Moderate acidity/sourness and sharpness from roasted
grains, and medium to high hop bitterness, provide a dry finish.
Balancing factors may include some creaminess, moderate to low
fruitiness, and medium to no Diacetyl.
Mouth feel: Medium-light to medium body, with a creamy
character. Low to moderate carbonation.
APA to SG 1.055
Aroma: Usually moderate to strong hop aroma from dry hopping
or late copper additions of American hop varieties. Citrusy hop
aroma very common. Esters vary from low to high. Diacetyl
moderate to none.
Appearance: Golden to amber.
Flavour: Often moderate to high hop flavour. Citrusy hop flavour
very common (such as from Cascades), but also other American
hop variety flavours are found. Malt flavour moderate relative to
aggressive hop flavour and bitterness.
Balance towards bitterness.
Diacetyl moderate to none.
Mouth feel: Many are rather light, refreshing and more highly
carbonated than many other styles, but body can reach medium.
Carbonation borders on effervescent in some examples.
Wheat Beer to SG 1.055
Aroma: Vanilla and clove-like phenols and fruity esters of
banana are common. Hop aroma ranges from low to none. No
diacetyl. Some aroma of wheat may be present.
Appearance: Pale straw to dark reddish-gold in colour. A very
thick, long-lasting head is characteristic. High protein content of
wheat may impair clarity in an unfiltered beer, and clarity can be
deliberately cloudy in a Hefe-Weizen from suspended yeast
sediment.
Flavour: The soft, grainy flavour of wheat is essential. Hop flavour
is low to none and hop bitterness is very low. A tart character
from yeast and high carbonation may be present. Spicy clove
phenols and fruity esters, most prominently banana, are often
present. No diacetyl.
Mouth feel: The texture of wheat imparts the sensation of a fluffy,
creamy fullness that may progress to a surprisingly light finish. A
high carbonation level is typical.
EccentricDyslexic
Active Member
tubby_shaw said:
:shock:
Chuf! :? I think I'll just bring some beer to drink! LOL! :rofl:
Steve :party:
tubby_shaw
Regular.
- Joined
- Feb 7, 2009
- Messages
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Don't get hung up on the criteria, they are there primarily for the judges to err judge to :wha:EccentricDyslexic said:
Dieseljockey
Regular.
Nearly missed out on this being away....but count me in Wez... :thumb: (don't know about camping in May) :wha:
Wellesbourne to the brewery all of 30 miles...life is a funny old game, I was partaking of a pint or two only yesterday of Churchend at a little local cottage pub.. :party:
Wellesbourne to the brewery all of 30 miles...life is a funny old game, I was partaking of a pint or two only yesterday of Churchend at a little local cottage pub.. :party:
paulpj26
Regular.
Think I'll be making way down should be good weekend! :
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