Upcoming Competition 05-09-09 USA IPA
Thats right y'all.
With winners, there must be losers - and although only by a hair, our newest member Ryan took out the most popular position of "last place".
And at the WBC - we all know that last place is a true privelage. Last place chooses the next beer to be brewed: a truely gratuitous burden bestowed to the recipient of this place.
Ryan chose American IPA... GOOD MAN!
14B. American IPA
Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
In light of the current Hops crisis the judges will accept beers brewed with locally grown hop varieties.
Cheers!
With winners, there must be losers - and although only by a hair, our newest member Ryan took out the most popular position of "last place".
And at the WBC - we all know that last place is a true privelage. Last place chooses the next beer to be brewed: a truely gratuitous burden bestowed to the recipient of this place.
Ryan chose American IPA... GOOD MAN!
14B. American IPA
Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
In light of the current Hops crisis the judges will accept beers brewed with locally grown hop varieties.
Cheers!
Replies to This Discussion
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Permalink Reply by Martin Bridges on
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4pm mate. Loadsa time to brew, assuming you get up early. Or you could just come up early and help me reduce my beer stocks!
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Permalink Reply by Greig McGill on
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Very very tempting, but I really need to get my brew on. It might be possible to do both! ;)
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Permalink Reply by JoKing on
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I'm not gonna be able to make it fellas - have a ball without me though...
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Damn. You full of swine mate? Hope you're better soon.
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Still feeling awful?
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Permalink Reply by Reviled on
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WTF?? Isnt this like The WBC that youve been lookin forward to since it started? Being sick is no excuse :oP lol
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Yeah... sorry guys - I've been putting off telling y'all. I got the flu on the plane from Wellington - there was some sick terrorist on there trying to stuff me up.
And yes - out off all the comps for the last couple of years, this is THE 1st IPA that has come up... so I'm pretty gutted about missing it. Especially considering that this is the largest level of participation the WBC has ever experienced.
It's OK boys... please think of me while you are swilling down Stuntman, and Armageddon mk3. I'll be at work with my H1N1.
Fuck it all. The world is a cruel and ironic shithole.
I do have a kilo of chinook and 2L of Stuntman though... -
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