WBC English Special Bitter (ESB)
Again thank you to all the participants for this round of the WBC US Brown Ale, 15 entrants this round so $150 was won buy the ever gracious David Wood and Just behind him was Simon Kelly and Chris Reid.
This round therre were a really broad range of beers and diffrent intpretations of the style from uber hoppy to roasty too balanced, which was good to see and taste.
Thank you to the Judges Steph Coutts (who actually organised the judges while organising a couple hundered volunteers for beervana and ran a kick arse beer, food evening which I missed damn it) Neil McIinnes and his revolutionary 3 style of pour judging technique and the brewer of Upper Hutts Finest drop Chris Mills of Kereru Brewing Company (http://kererubrewing.co.nz)
The judges had to put up with my lack handling of the beers (stewarding) and I promise the next round that the beers that get judged first will be presented the same as the beers judged last,
The next WBC will be held on (Penciled) Saturday the 22 of October @ 3pm day before the RWC final (as there are alot more entries to judge) and will hopefully be at a new venue and hopefully a big dangally Carrot for the winning beer.
WBC Style Guidelines for the next round
Extra special bitter possesses medium to strong hop qualities in aroma, flavor, and bitterness. English hop varieties or others that approximate their resulting character are used in this subcategory. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is more pronounced than in other bitters. It is light amber to copper colored with medium to medium-high bitterness. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels; the absence of diacetyl is also acceptable. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.046-1.060 (11.5-15 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.010-1.016 (2.5-4 ºPlato)
Alcohol by Weight (Volume): 3.8-4.6% (4.8-5.8%)
Bitterness (IBU): 30-45
Color SRM (EBC): 8-14 (16-28 EBC)
Replies to This Discussion
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Permalink Reply by Simon David kelly on
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I've not been there yet. Couple of mates where there on Friday for what I can only surmise was the opening night due to all the free beer. Bastards never invited me :0(
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Permalink Reply by colin m on
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Sounds like a plan! So... 2pm? at Fork & Brewer on saturday 15th October with Mike and Kieran confirmed for judging.
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Permalink Reply by Mike Neilson on
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Yip sounds like a plan!! 2pm it is!! we might need one more judge,
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Permalink Reply by Chris Mills on
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I would enjoy participating as a judge too.
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Permalink Reply by Kieran Haslett-Moore on
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Are we all set for Saturday?
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I'm ready. See you at the F&B a bit before 2pm.
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Yeah still on, looking forward to this one!!
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Permalink Reply by Richard Jack on
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Hey, I happen to be in town - haven't brewed for it - but it would be cool to drop by and meet some of you guys if that's ok?
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you are welcome Richard.
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As Kieran said it would be wicked!!
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Permalink Reply by Bambule on
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I had a beer brewed for this, and ...um...well... its all gone.... a lame excuse but I drank the last bottle without realising it. Did I mention how good it was.
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Permalink Reply by JackoNZ on
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Congrats to Dale for winning the ESB competition last week. Somehow the decision for the next style got handed to me and I've gone for 6B. Blonde Ale. I thought coming into summer it would be a good quaffing style that is fairly open to interpretation so it hopefully attracts a record number of entries!
From the BJCP guidelines: "In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales."
Good luck and brew hard!
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