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 Greig McGill on
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Hrm. That's the day after Beervana in Wellington. I suspect it could be a bit of a mission to attend. Any other potential entrants in the same boat?
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Permalink Reply by JoKing on
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If this date is a problem - we can make it for the weekend before / after.
We'd love to make sure all participants have to opportunity to participate!
Poll it right here. -
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Permalink Reply by Martin Bridges on
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Yeah, I'm planning to be down in Wellywood from 23rd to 30th August. I've voted for the 5th September.
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Thanks for voting - I too have gone for September. I'll give it another week, then close off the poll. If any of you fellas are keen on taking the long way down / up from Wellington - please call through and check out the keggorator of death.
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I got the dates mixed up - and have changed it on the discussion topic.
Please note it is meant to say 29-08-09 -
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Permalink Reply by Danimal on
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Wow! What a great turn-out last night! Thanks everybody for coming along, especially those who came from out of town, and the SOBA team. It was great to have the most entries we have ever had. Thanks again to Albrecht, Luke and Joseph for judging.
Special thanks to Luke for his vertical tasing - Epic lager, pale ale, mayhem, porter and the cask conditioned Epic from England - FANTASTIC!!!
I have got a couple of photos from the night - they are in my photos. ENJOY - see you next quater! -
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Unanimous voting for the 5th of September has confirmed a change in Date for the next WBC competition.
The USIPA competition will now we held on 5-09-09.
I'll be brewing a mini version of Naked Poppy... probably call it Poppy the Minor - or something like that. -
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Permalink Reply by NVIOUS on
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Afternoon All. Just wondering how many of you have done you brew for the comp yet?
As it is getting close to being too late.
Will be good to get the same numbers if not more as last time.
I am brewing mine this Sunday. -
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I'm aiming to brew next weekend.
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I've got a few IPAs in the fridge at the mo'... don't know if I'm gonna get enough time to brew another one - but my RyePA is pretty nice - I might enter that.
We have 6.5 weeks left before the comp - so if you wanna enter - brew within the next 2 - 3 weeks.
Good reminder Al. -
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What do you mean no time?
I heard you don't do much work down there anyway!!
Just spend all day on the net!! -
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More like I aint got the keg space...
Anyway, I leave my work computer on www.realbeer.co.nz during the day while I'm grinding it out on the wharf. -
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