Upcoming Competition 8-11-09: American Pale Ale
That's right y'all - the WBC hits Wellington.
Thanks to Colin Mallon for hosting this event - hopefully it will be as successful as the Auckland contingent. Colin has specifically requested that we kick things off in style and brew up some APA for the 1st quarterly meeting.
Mike Neilson will be co-ordinating the WellingtonBC - and will no doubt offer some stiff competition for all those who enter.
Attached are the style guidelenes for your reference - and dont be scared to use NZ hops: there is plenty of "interpretation" on some of the hop descriptors!
Cheers.
10A. American Pale Ale
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.
History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 30 – 45 FG: 1.010 – 1.015
SRM: 5 – 14 ABV: 4.5 – 6.2%
Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale
Thanks to Colin Mallon for hosting this event - hopefully it will be as successful as the Auckland contingent. Colin has specifically requested that we kick things off in style and brew up some APA for the 1st quarterly meeting.
Mike Neilson will be co-ordinating the WellingtonBC - and will no doubt offer some stiff competition for all those who enter.
Attached are the style guidelenes for your reference - and dont be scared to use NZ hops: there is plenty of "interpretation" on some of the hop descriptors!
Cheers.
10A. American Pale Ale
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.
History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 30 – 45 FG: 1.010 – 1.015
SRM: 5 – 14 ABV: 4.5 – 6.2%
Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale
Replies to This Discussion
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Permalink Reply by JoKing on
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Simcoe is the one that I am dying to try. Do they have that one down in Welly's?
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Permalink Reply by Stu McKinlay on
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Hashigo got some Oatgoop too... another euphemism. The only Three Floyds in the country?
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Permalink Reply by MrC on
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Should I be perparing a fancy label for the bottle or is it best that the bottles are unlabelled for judging puposes?
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Permalink Reply by Mike Neilson on
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Nope it's, all about the beer if you can keep them unlabelled it will keep every thing a mystery!!
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Permalink Reply by RopenutS on
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I'd enter my brew that i just bottled on Tuesday, but i don't wanna be shamed out haha. It's meant to be an APA and i thought the taste and smell was awesome, i couldn't believe it. So much above expectations. But it probly tastes pretty tame to you fellas.
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Permalink Reply by Matthew on
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Don't worry about it. Our 3rd ever brew might be going into this comp. Figured there's only one way to get decent feedback and it's to hand it over to the judges... having said that, I might whip up another ;-)
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There is no shame in brewing beer unless you've taken steps to create bland flavourless beer ;-)
I'd say bring along your beers regardless of what YOU think of them. The last two NHCs have taught me that beers I thought were crap weren't actually that bad when judged against a style. Take a look at some of the case swap feedback as an example, it's all good.
The worst feedback you can get on your beer is no feedback.
The beers I have learnt the most from have been some of my worst beers, again it's all good. -
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Permalink Reply by Reviled on
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"The worst feedback you can get on your beer is no feedback"
So true, feedback is essential for your brewing development!! Its also great to hear from people who dont just drink lion red... And besides, if you lose, theres a nice incentive to pick the next style ;o) -
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Nah its all good. I'll hold off till im a bit more experienced. Then i'll enter and kick ass hahaha
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