Upcoming Competition 22-05-10: Category 11 — English Brown Ale
OK Then.
So once again - thanks to the kind folks at Hallertau for hosting this event. The Saison competition was a great success. And congrats to Brett (DoubleHoppy) for taking this competition out on his first showing. A truly deserved win considering his absolute display of generosity with sharing some bottles of Westvleterin 12 which was better than I anticipated.
Thanks to everybody who entered especially the 'Tron contingent - you guys are helping make this event to be as fun as successful as it is - and massive thanks to Greigs lovely wife Alex for transporting this rowdy crew to and from: you are a legend.
Now to the style and date - I've pulled it a week forward from our regular slot due to work and family commitments... I trust that this is OK. It was said that the style should be "English Brown Ale" so there are 3 beers that fall into this category under the BJCP guidelines: 11A Mild, 11B Southern English Brown and 11C Northern English Brown. Many brewers faces lit up when this category was selected - so get your skates on and brew the hell out of this style: A am sure that competition will be fierce.
Cheers.
11A. Mild
Aroma: Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.
Appearance: Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.
Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.
Mouthfeel: Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.
Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters.
Comments: Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible.
History: May have evolved as one of the elements of early porters. In modern terms, the name “mild” refers to the relative lack of hop bitterness (i.e., less hoppy than a pale ale, and not so strong). Originally, the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had. Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.
Ingredients: Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.
| Vital Statistics: | OG: 1.030 – 1.038 |
| IBUs: 10 – 25 | FG: 1.008 – 1.013 |
| SRM: 12 – 25 | ABV: 2.8 – 4.5% |
Commercial Examples: Moorhouse Black Cat, Gale’s Festival Mild, Theakston Traditional Mild, Highgate Mild, Sainsbury Mild, Brain’s Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Woodforde’s Mardler’s Mild, Greene King XX Mild, Motor City Brewing Ghettoblaster
11B. Southern English Brown
Aroma: Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl.
Appearance: Light to dark brown, and can be almost black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.
Flavor: Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish. Hints of biscuit and coffee are common. May have a moderate dark fruit complexity. Low hop bitterness. Hop flavor is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no diacetyl.
Mouthfeel: Medium body, but the residual sweetness may give a heavier impression. Low to moderately low carbonation. Quite creamy and smooth in texture, particularly for its gravity.
Overall Impression: A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.
Comments: Increasingly rare; Mann’s has over 90% market share in Britain. Some consider it a bottled version of dark mild, but this style is sweeter than virtually all modern examples of mild.
History: English brown ales are generally split into sub-styles along geographic lines. Southern English (or “London-style”) brown ales are darker, sweeter, and lower gravity than their Northern cousins. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Well suited to London’s water supply.
Ingredients: English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.
| Vital Statistics: | OG: 1.033 – 1.042 |
| IBUs: 12 – 20 | FG: 1.011 – 1.014 |
| SRM: 19 – 35 | ABV: 2.8 – 4.1% |
Commercial Examples: Mann's Brown Ale (bottled, but not available in the US), Harvey’s Nut Brown Ale, Woodeforde’s Norfolk Nog
11C. Northern English Brown
Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.
Appearance: Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.
Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation.
Overall Impression: Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel.
Comments: English brown ales are generally split into sub-styles along geographic lines.
Ingredients: English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.
| Vital Statistics: | OG: 1.040 – 1.052 |
| IBUs: 20 – 30 | FG: 1.008 – 1.013 |
| SRM: 12 – 22 | ABV: 4.2 – 5.4% |
Commercial Examples: Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale
Replies to This Discussion
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Permalink Reply by MrC on
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What's the deal guys? You've got us all intrigued now. Was there a bit of a cock up on the catering front?
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Permalink Reply by studio1 on
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I had a great time and was stoked to have a winner. Here's the recipe if anyone was interested:
Dubbel Brun
Brew Type: All Grain Date: 5/11/2010
Batch Size: 42.00 L Brewhouse Efficiency: 80.00
1 Pkgs East Coast Ale (White Labs #WLP008) [Starter 2000 ml] Yeast-Ale
5.15 kg .Pale Malt (Barrett Burston) (2.0 SRM) Grain 81.44 %
0.37 kg .Crystal, Medium (Bairds) (76.1 SRM) Grain 5.78 %
0.28 kg .Crystal, Dark (Bairds) (121.8 SRM) Grain 4.37 %
0.22 kg .Cara-Pils (Weyermann) (2.5 SRM) Grain 3.48 %
0.17 kg .Chocolate Malt, Pale (Bairds) (456.9 SRM) Grain 2.69 %
0.08 kg .Melanoidin (Weyermann) (30.0 SRM) Grain 1.28 %
0.04 kg .Black Malt (Bairds) (659.9 SRM) Grain 0.64 %
0.02 kg .Chocolate Malt (Bairds) (609.1 SRM) Grain 0.32 %
60 min 35.00 gm .Styrian Goldings, NZ [6.40 %] (60 min) Hops
1 Pkgs East Coast Ale (White Labs #WLP008) [Starter 2000 ml] Yeast-Ale
Measure Original Gravity: 1.036
Measure Final Gravity: 1.010
Alc: 3.2% -
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Permalink Reply by Barry on
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Nice looking recipe Garrick. Deserved winner, bloody glad to see no American hops in the winning beers (whatever the style) for once.
No shit storm from me, my mild thoroughly deserved to be named worst beer. It was pretty much a drain pour.
But, judges need to write comments. Otherwise it's a bit of a waste of time for anyone other than the winner and the loser.
My other two beers (yes I charitably entered 3) weren't nearly so bad and were scored really really low. I know why they weren't amazing but I'd like to know why the judges thought so. That's why I entered them. For ten bucks surely I deserve at least that? -
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Permalink Reply by JoKing on
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Well said Barry. I definately try to supply some really meaningful comments whenever I am lumbered with judging. I can understand certainly when there are nearly 20 entries that these comments could fall by the wayside - but you are right nonetheless.
If the entrants are happy to wait a wee bit longer for the results to be announced, then maybe we should get the steward to scribe these comments to help save a bit of time.
Thanks for the feedback mate - and thanks for taking part! -
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Actually re-reading my post makes it sounds a bit shit. "For ten bucks I deserve at least that" - it just struck me why should the judges care - they don't see any of that cash.
So maybe they should? 3 judges, $20 each?
In any case most of the blame can fall on my shoulders for turning up half an hour late and holding up proceedings. With that many entries it was rolling well into the early evening, maybe an earlier start is in order given the current popularity?
Anyhoo, I had a great afternoon, good folk, good beers, good times. -
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Permalink Reply by Doublehoppy on
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Congratulations Jo and Studio. Unfortunately I didn't manage to taste either beer. My favorite beer of the day was Studio's American IPA. Would really appreciate it if you could post that recipe as well Garrick.
I agree with the need to get comments. My entry was panned - 8/35, Four of those for appearance. I did get some useful feedback from those around me on a fault, but nothing on the judging sheets.
In terms of the harshness of the judging, there were quite a few scores 6 thru 12 /35. Were all those beers really that bad? Are those the sort of scores you'd expect at say the SOBA nationals or a BJCP event for the also rans? Don't get me wrong, I'm not complaining, just asking. My beer had a fault so my score was warranted.
I had a great afternoon as well, Thanks again to all involved in organising and running it. Always good fun to catch up with all you beery folk. -
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Cheers mate - I'll be posting up that recipe shortly as it's my case swap beer. I have to re-type it though as its not saved in my beersmith for some strange reason.
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Permalink Reply by Tony on
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Nah, stick to your guns, Barry. I think you pretty much summed it up, but I'll flick you an email with my 2 cents worth, Jo.
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Permalink Reply by 666 Brewing on
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As an 'outsider' and my first WBC (well actually my second WBC after Chicago this year!) I would like to point out my 'observations': Thanks for the opportunity to judge for this competition, I hope I get an invite back for the next one ;-) You guys need to decide what you want to achieve from this competition; for me I thought it was a bit 'casual'. I would love to give more feedback and comments on the judges sheet, but unfortunately with the 17 entries this could have taken at least 2 hours! If feeedback and tips on how to improve your beer is what you want, I personally need more time to assess the beers and give an honest opinion. If the competition is all about 'winner takes all' then what was achieved Saturday is all you can expect! Hope these comments help - I am a 'homebrewer' at heart, I have been for 25 years! You guys decide, Im willing to help in any way I can.
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Allrighty...
First of all - thanks for the feedback. I mean that in the most respectful manner, so please do not take offense to anything that I am about to say. I have received some feedback which is most welcome - and I appreciate getting it. However, I feel as though that there a few issues that need clearing up so that there will not be any misunderstandings in the future.
The WBC is a conference: i.e. a bunch of like minded people getting together and discussing topics that are current and meaningful to each other. The WBC is by no means a competition. It is not a BJCP sancioned event, nor is it a SOBA sanctioned event.
We started this as something different to Clubs, Club meetings, Club Competitions and / or NHC Competitions. The WBC is a bunch of mates getting together - thats all. It's like golf - I bet that I can beat you. In this respect, the WBC is a haggle where one brewer bets everyone else that his beer is better than anyone elses beer. This bet costs $10. The judges are there acting as intermediaries... so yes we discuss the qualities of each beer for there own merits and compare them to the other beers. While this process is taking place - I'm sure that there is plenty of scope for the participants to compare the beers against themselves. The mediation however is completely impartial. The mediators do not enter beers that count. The mediators are there as friends - who know good beer and are willing (for free) to discernably acheive a champion. Thats all.
All entrants should know this before entering. If you disagree with the principle, please still come along and enjoy yourselves with other like minded people - but don't enter the haggle. The last thing anyone wants is to get pissed of about things that mean so much to them - I should know: I lost the fist one with an Epic clone (the first conference was not a style - but to clone epic: and cloning has not been done since).
Getting back to it, the WBC started with only 7 of us. Me, Richard Pegleg, Wayne the bitch, Daniel (my brother who is older than me), Alister, Shannon and Albrecht the Master Brewer. When I moved down to New Plymouth - I promised that I would keep in contact with these fellas. It was a commitment from me that I would come up once every 3 months to catch up with my best brewing mates.
THIS is the WBC and it is meant to be fun.
So I appreciate that it has grown - there is huge potential in there for more of us to truly enjoy this concept. It is now in Wellington and Christchurch. But please do not become disillusioned with the what is going on.
Finally - you are all still right. Please appreciate that Graeme had just come back from one of the biggest BJCP sanctioned events in the world and had been judging the very best beers in the world. This may explain that the scoring was lower than usual. I will discuss that we need more comments on the scoring sheets with any other voulenteers who wish to help in the future.
So yeah - thank you Graeme for coming along and lending your most expert palate to us - we all appreciate it! Please come back next time. I am really excited to meet you. As I am excited to meet any other home brewer.
Cheers! -
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Permalink Reply by Greig McGill on
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Nicely said Joseph. Graeme had asked me what to expect beforehand, and I'd pretty much said "judge hard, judge to style, but at the end of the day, we're all there for a catchup and a bit of fun. Glad to see that as a relative newcomer to the event, I wasn't too far off the mark with that! :)
My mark of 9 was generous. ;) -
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