7th August Fruit Beer

1 week and a few days remaining before this WBC IV (Yes we will take over Wrestlemainia and UFC), 7th of August, Yes its a Saturday!!! so that we can all enjoy the Malthouses offerings with out feeling guilty!!

It kicks off at 12 and we are still confirming judges But so far it looks Like Colin Mallon, Carl Vasta and Dion Paige. Remember its a conference so you dont have to enter to enjoy the afternoon, come down and chat and enjoy good beer.

Here are the style Guidelines; Little long!! but its a click and paste

Aroma: The distinctive aromatics associated with the particular

fruit(s) should be noticeable in the aroma; however, note

that some fruit (e.g., raspberries, cherries) have stronger aromas

and are more distinctive than others (e.g., blueberries,

strawberries)—allow for a range of fruit character and intensity

from subtle to aggressive. The fruit character should be

pleasant and supportive, not artificial and inappropriately

overpowering (considering the character of the fruit) nor

should it have defects such as oxidation. As with all specialty

beers, a proper fruit beer should be a harmonious balance of

the featured fruit(s) with the underlying beer style. Aroma

hops, yeast by-products and malt components of the underlying

beer may not be as noticeable when fruit are present.

These components (especially hops) may also be intentionally

subdued to allow the fruit character to come through in the

final presentation. If the base beer is an ale then a non-specific

fruitiness and/or other fermentation by-products such as diacetyl

may be present as appropriate for warmer fermentations.

If the base beer is a lager, then overall less fermentation

byproducts would be appropriate. Some malt aroma may be

desirable, especially in dark styles. Hop aroma may be absent

or balanced with fruit, depending on the style. The fruit

should add an extra complexity to the beer, but not be so

prominent as to unbalance the resulting presentation. Some

tartness may be present if naturally occurring in the particular

fruit(s), but should not be inappropriately intense.

Appearance: Appearance should be appropriate to the base

beer being presented and will vary depending on the base

beer. For lighter-colored beers with fruits that exhibit distinctive

colors, the color should be noticeable. Note that the color

of fruit in beer is often lighter than the flesh of the fruit itself

and may take on slightly different shades. Fruit beers may

have some haze or be clear, although haze is a generally undesirable.

The head may take on some of the color of the fruit.

Flavor: As with aroma, the distinctive flavor character associated

with the particular fruit(s) should be noticeable, and may

range in intensity from subtle to aggressive. The balance of

fruit with the underlying beer is vital, and the fruit character

should not be so artificial and/or inappropriately overpowering

as to suggest a fruit juice drink. Hop bitterness, flavor,

malt flavors, alcohol content, and fermentation by-products,

such as esters or diacetyl, should be appropriate to the base

beer and be harmonious and balanced with the distinctive

fruit flavors present. Note that these components (especially

hops) may be intentionally subdued to allow the fruit character

to come through in the final presentation. Some tartness

may be present if naturally occurring in the particular fruit(s),

but should not be inappropriately intense. Remember that

fruit generally add flavor not sweetness to fruit beers. The

sugar found in fruit is usually fully fermented and contributes

to lighter flavors and a drier finish than might be expected for

the declared base style. However, residual sweetness is not

necessarily a negative characteristic unless it has a raw, unfermented

quality.

Mouthfeel: Mouthfeel may vary depending on the base beer

selected and as appropriate to that base beer. Body and carbonation

levels should be appropriate to the base beer style

being presented. Fruit generally adds fermentables that tend

to thin out the beer; the resulting beer may seem lighter than

expected for the declared base style.

Overall Impression: A harmonious marriage of fruit and beer.

The key attributes of the underlying style will be different

with the addition of fruit; do not expect the base beer to taste

the same as the unadulterated version. Judge the beer based

on the pleasantness and balance of the resulting combination.

Comments: Overall balance is the key to presenting a wellmade

fruit beer. The fruit should complement the original

style and not overwhelm it. The brewer should recognize that

some combinations of base beer styles and fruits work well

together while others do not make for harmonious combinations.

THE ENTRANT MUST SPECIFY THE UNDERLYING

BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED.

IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G.,

BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE

SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE

CITED (E.G., “PORTER” OR “WHEAT ALE” IS ACCEPTABLE).

THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED.

If the base beer is a classic style, the original style

should come through in aroma and flavor. Note that fruitbased

lambics should be entered in the Fruit Lambic category

(17F), while other fruit-based Belgian specialties should be

entered in the Belgian Specialty Ale category (16E). Aged fruit

may sometimes have flavor and aroma characteristics similar

to Sauternes, Sherry or Tokaj, but a beer with a quality such as

this should make a special claim (e.g., amontillado, fino, botrytis).

Beer with chile peppers should be entered in the Spice/

Herb/Vegetable Beer category (21A).

Vital Statistics: OG, FG, IBUs, SRM and ABV will vary depending

on the underlying base beer, but the fruit will often

be reflected in the color.