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)