Ales
British Origin
CATEGORY 1: CLASSIC ENGLISH-STYLE PALE ALE
Classic English Pale Ales are golden to copper-colored and display English variety hop character. High hop bitterness, flavor and aroma are evident. This medium-bodied pale ale has low to medium maltiness. Low caramel is allowable. Fruity ester flavors and aromas are moderate to strong. Chill haze is allowable at cold temperatures. Diacetyl (butterscotch character) should be at very low levels or not perceived.
Gold Cup Winner
None
Silver Cup Winner
Pullman Pale Ale
Riverside Brewing Co.
Riverside, California, USA
Medium amber color with orange hue. Pleasant alelike fruitiness combines with caramel and toasted malt and mild earthy hop aroma. Flavor immediately impresses as well balanced, pleasantly combining soft hop bitterness and mild malt sweetness, with a slight crystal/caramel malt accent. Hop flavor is also a significant part of the overall flavor profile. An excellent rendition of this classic style. Medium-bodied mouth feel with a clean finish that does not satiate the palate. As an enticement for future indulgences, pleasant soft hop bitterness lingers in the aftertaste. Malts, hops and fermented characters blend together, joining in an overall pleasant quenching sensation. Not too bitter but bitter enough to justify it as a classic in the style. A simple beer artfully made that says a lot.
Estimated profile based on tasting
Color: 12-14 SRM (24-28 EBC)
Bittering Units: 34-39
Doggie Style Ale
Broadway Brewing LLC
Denver, Colorado, USA
Amber color with a reddish orange hue. The way the bubbles behave and slowly swirl around the glass and surface as the beer is poured suggests a full-bodied beer. Pleasant aroma of caramel and slight diacetyl are the primary aromas. Hops then emerge behind the malt character. Mouth feel is medium- to full-bodied, followed by something more than a dry finish. Malt character is primarily stated in the fullness of body, rather than flavor. An excellent clean bitterness impresses with its soft assertiveness. Flavor/aroma hops are probably used to bitter, flavor and lend aroma. Aftertaste lingers as a gently assertive bitterness, beckoning further indulgence. Promotes conversation about important things in life; a conversational ale, not outspoken in any singular way. Finishing hop aroma reminisces as floral-sweet. Clean with indefinite yet characteristic complex fruitiness. Brewery uses a combination of American Cascades and Northern Brewer.
Estimated profile based on tasting
Color 12-14 SRM (24-28 EBC)
Bittering Units: 35-38
CATEGORY 2: INDIA PALE ALE
India Pale Ales are characterized by intense hop bitterness with high alcohol content. A high hopping rate and the use of water with high mineral content result in a crisp, dry beer. This golden to deep copper-colored ale has a full, flowery hop aroma and may have a strong hop flavor (in addition to the hop bitterness). India Pale Ales possess medium maltiness and body. Fruity ester flavors and aromas are moderate to very strong. Chill haze is allowable at cold temperatures.
| Original Gravity (°Plato): | 1.050–1.070 (12.5–17.5 °Plato) |
| Apparent Extract–Final Gravity (°Plato): | 1.012–1.018 (3–4.5 °Plato) |
| Alcohol by weight (volume): | 4–6% (5–7.5%) |
| Bitterness (IBU): | 40–60 |
| Color SRM (EBC): | 8–14 (16–35 EBC) |
Gold Cup Winner
Wet Mountain India Pale Ale
Il Vicino Wood Oven Pizza and Brewery
136 E. Second St.
Salida, Colorado, USA 81201
Brewmaster: Tom Hennessy;
Brewer: Jason Ackerman
Established 1994
Production: 550 bbl. (640 hl.)
The original Il Vicino in Albuquerque, New Mexico, was completed in 1992 and designed to capture the expressions of the pre-World War II period of city life by reinterpreting the northern Italian trattoria and the turn-of-the-century Paris bistro—all in an area of Albuquerque revitalized by renovation along Central Avenue, Route 66, the city’s spine.
Il Vicino opened its second small Italian restaurant in the small town of Salida, Colorado, in 1994. The new Il Vicino, tucked away against a wedge of Rocky Mountains along theArkansas River, serves fine handmade Italian food in a neighborhood atmosphere.
Thomas J. Hennessy and Jason Ackerman, Brewers
Il Vicino (“the neighbor”) is in part the concept of Tom Hennessy, who started the company in 1985 with partners Tom White, Greg Atkin, Rick Post and Ken Brock, in Albuquerque, New Mexico. One of Tom’s hobbies took him into the realm of homebrewing, and soon the effects of good beer inspired the thought of installing a brewery in the Albuquerque restaurant. By the end of 1993 a very small 3-barrel brewery (later expanded to 7 barrels) had been installed, entirely hand-fashioned from used “Grundy” fermentation tanks from the U.K. The brewers fondly recall that “the brewery was an afterthought. We ripped out the dishwasher and built a ten-by-ten-foot brewhouse.”
At the same time installation of another hand-fashioned brewery was under way at the sixty-seat restaurant in Salida. The system they fondly call “Frankenbrew” is a blend of creativity and necessity. Fermenters were turned into brewkettles, mash vessels were made from dairy tanks, and fermenters were “stretched” with stainless steel welding magic to hold 3½ barrels of fermenting brew. They did it all for a total cost of less than $20,000 and a lot of sweat equity.
“Special attention is paid to the pH of the mash, wort and fermentation,” says brewer-owner Hennessy. “We try to hit a target pH of the finished beer. Magic happens in our brewery when our pH is on target. But our secret in the Wet Mountain 1PA is the blessing of the mash by certain particular tunes I play on the bagpipes.”
Tom considers himself the head brewer for all the II Vicino’s recipes and brewery design, but gives due credit to his two brewers, Jason Ackerman in Salida and Brady McKeown in Albuquerque, for producing the two Gold Cup award-winning brews, Wet Mountain India Pale Ale (brewed in Salida) and Slow Down Brown Ale (brewed in Albuquerque). Beers that are a testimony to getting it right and making magic!
You’ll find an assorted range of beers at both Il Vicinos, including Rob’s Red, Joe Stout, Tad Raz Wheat, Old 66 Golden Ale, McKeown’s Pale Ale, nonalcoholically brewed Root Beer and their award-winning Wet Mountain India Pale Ale and Slow Down Brown Ale.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING WET MOUNTAIN INDIA PALE ALE
Orange-hued amber ale. Very pungent aroma presents a peppery, citrusy hop character with a suggestion of astringency. Ale fruitiness is masked by an intensive hop character. Malt sweetness underlying the hop aroma is not impressionable in overall assessment of aroma. Aroma misleads with the first taste. Flavor of hops is evident but hides behind a stylistically well-balanced, clean and very assertive hop bitterness. Bitterness is not entirely characteristic of a Centennial/Cascade type of hop. Information provided by the brewery confirms this impression. Bittering hops are a combination of American Northern Brewers and Cascade. Flavor and dry-hopping aroma hops are Centennial. The flavor character is reminiscent of black pepper, also suggested previously in aroma. The citrus character of Cascade and Centennial is well balanced for the style. Bitterness lies between a soft and harsh impact on the palate. Generally speaking, the malt character is subdued and in the background, but the contribution of medium body and rather well attenuated dry finish is adequate. Light touch of crystal malt comes through in the flavor. This beer is not biscuitlike in malt character nor excessively sweet. Its overall impression leaves you with a rather clean, light-colored pale malt sweetness.
• Recipe for 5 U.S. gallons (19 liters) Wet Mountain India Pale Ale
Targets:
Original Gravity: 1.060 (15)
Final Gravity: 1.014 (3.5)
Alcohol by volume: 6%
Color: 14 SRM (28 EBC)
Bittering Units: 60
ALL-GRAIN RECIPE AND PROCEDURE
| 9 lbs. | (4.1 kg.) | American 2-row pale malt |
| 1 lb. | (0.45 kg.) | American Cara-Pils |
| 1/2 lb. | (0.22 kg.) | American caramel—40 Lovibond |
| 1/2 lb. | (0.22 kg.) | American caramel—80 Lovibond |
| 11 lbs. | (5 kg.) | Total grains |
| 2 | HBU | (56 MBU) Cascade hops (pellets)—75 minutes (bittering) |
| 7.7 | HBU | (218 MBU) American Northern Brewers hops (pellets)—75 minutes (bittering) |
| 11.5 | HBU | (326 MBU) American Centennial hops (pellets)—20 minutes (flavor) |
| 10 | HBU | (284 MBU) American Centennial hops (pellets)—dry hop for 2 weeks (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1187 Ringwood Ale yeast or Wyeast 1742 Swedish Ale yeast
A step-infusion mash is employed to mash the grains. Add 11 quarts (10.5 1.) of 138-degree F (58 C) water to the crushed grain, stir, stabilize and hold the temperature at 128 degrees F (53 C) for 30 minutes. Add 5.5 quarts (5.2 1.) of boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 1.) of 170-degree F (77 C) water. Collect about 6 gallons (23 1.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 20 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) and add aroma-dry hops. Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR WET MOUNTAIN INDIA PALE ALE
| 51/2 lbs. | (2.5 kg.) | British extralight dried malt extract |
| 2/1 lb. | (0.22 kg.) | American caramel—40 Lovibond |
| 2/1 lb. | (0.22 kg.) | American caramel—80 Lovibond |
| l lb. | (0.45 kg.) | Total grains |
| 2.5 | HBU | Cascade hops (pellets)—75 minutes (bittering) |
| 13.5 | HBU | American Northern Brewers hops (pellets)—75 minutes (bittering) |
| 11.5 | HBU | (326 MBU) American Centennial hops (pellets)—20 minutes (flavor) |
| 10 | HBU | (284 MBU) American Centennial hops (pellets)—dry-hop for 2 weeks (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1187 Ringwood Ale yeast or Wyeast 1742 Swedish Ale yeast
Steep crushed specialty grains in 1 1/2 gallons (5.7 1.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 2.5 gallons (9.5 1.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 20 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes, turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 1.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 1.) batch size. Chill the wort to 65 to 70 degrees F (18-21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) and add aroma-dry hops. Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Blind Pig India Pale Ale
Blind Pig Brewing Co.
Temecula, California, USA
Light amber ale color with orange hue. Aroma has plenty of hop character to stimulate and blast the senses. Strong, complex, floral, gentle hop aroma. American hops character showcased throughout, yet some aspects of the hop character hint at European-type nuances. A skillful treatment of pale malts lends a strong but not robust malt aroma. Then watch out and be prepared, for it’s all hops in the flavor after only a brief visit with subtly sweet malt and light caramel characters. Bitterness seems at a level of 70 to 80, but the brewery claims 92! Though it’s all American Chinook, Cascade, Columbus and Centennial bitterness, flavor and dry hopping, there is something here that resembles the character of an English-grown Kent hop. My palate fortunately won’t bet on it; fooled by the craft. The overall bitterness is sharp, punctual and to the point. There is nothing gentle about the bitterness, suggesting a combination of medium and higher alpha hop. Aftertaste has a lingering sweetness with an overriding hop bitterness, never fading as it continues to charge with another wonderful assault on the palate. Even the belches and burps are a resurrection of hop aroma. Say amen, brothers and sisters. Nothing short of a hop lover’s dream ale. Great balance of hop aroma, flavor and bitterness. Enough about hops; this beer is medium-to full-bodied with a clean (but hoppy) finish. Blind Pig India Pale Ale may have complex ale fruity esters, but they are overshadowed with hops, hops and more hops.
Estimated profile based on tasting
Original Gravity: 1.065-1.070 (16-17.5)
Final Gravity: 1.014-1.016 (3.5-4)
Alcohol by volume: 6-7%
Bittering Units: 70-80 (92 indicated by the brewery)
Bronze Cup Winner
Avery India Pale Ale
Avery Brewing Co.
Boulder, Colorado, USA
Pale golden color with an orange hue. The aroma screams of American-grown hops and lots of them. A lot of fruity/citrus/grapefruitlike character with a bit of grassy hop essence. Caramel malt aroma tries to emerge, but really doesn’t quite make it. No matter, for there’s plenty of pale malt sweetness and a touch of caramel malt character in the flavor and full-bodied texture. Hops justify their existence emerging upon the palate, stampeding and thundering like a million buffalo on the plains of Colorado 200 years ago. Each drop of hoppy beer reaches the far corners of the palate. Then the refreshing fierceness strangely diminishes in the aftertaste. Now, don’t get me wrong, the aftertaste is bitter, but the intensity does not linger or follow through as one might anticipate with the initial onslaught. Bitterness may be above the 70 or 80 range, but really now, who cares after that?
Brewery formulation uses Chinook for flavoring and bittering, while B.C. Canadian Kent Goldings are used as aroma and dry hops. A 10 percent combination of Munich and dark caramel malts is combined with pale malts for a 1.070 (17.5) original extract.
Estimated profile based on tasting
Original Gravity: 1.070 (17.5) indicated by the brewery
Final Gravity: 1.014-1.018 (3.5-4.5)
Alcohol by volume: 6-7%
Color: 9-11 SRM (18-22 EBC)
Bittering Units: 70-80
CATEGORY 3: ENGLISH-STYLE ORDINARY BITTER
Ordinary Bitter is gold-to copper-colored with medium bitterness, light to medium body and low to medium residual malt sweetness. Diacetyl and fruity-ester properties should be minimized in this form of bitter.
| Original Gravity (°Plato): | 1.033-1.038 (8-9.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.006-1.012 (1.5-3 °Plato) |
| Alcohol by weight (volume): | 2.4-3.0% (3-3.7%) |
| Bitterness (IBU): | 20-35 |
| Color SRM (EBC): | 8-12 (16-20 EBC) |
Gold Cup Winner
Ruddles Best Bitter
Ruddles Brewery Limited
Langham, Oakham
Rutland LEI5 7JD
England
Brewmaster: Alan Dunn
Established: 1858
Production: 342,000 bbl. (400,000 hl.)
The Ruddles Brewery, originally established by the Parry family as a small hometown brewery, was bought in 1911 by a member of the board, George Ruddle. From then until 1987 the Ruddles Brewery was a family-run, small, independent brewery. In the 1970s opportunities arose tempting the company to expand and make its products more widely available. In 1987 Grand Metropolitan, a large corporation with many brewery holdings, agreed to purchase the RudlesBrewery. Ruddles continued to make premium and cask-conditioned real ale products. In 1989 with legislation pending that would affect the brewing industry, Grand Metropolitan sold Ruddles to Courage. Ruddles’s distribution continued to grow, while it continued to produce real ale, along with other packaged products.
Ruddles Brewery, c. 1900
The Ruddles story continued with its purchase by the Dutch brewing company Grolsch in 1992. Two years later Bass Brewers was sold the right to market and sell Ruddles under a joint venture between Grolsch and Bass.
Now the brewery claims it operates as a separate, standalone regional brewing company. Since its origins as a tiny local “microbrewery” in 1858, the company has managed to maintain the qualities of the best of the British brewing tradition. Some may wonder whether all this business of mergers, buyouts and trades really mattered. Well, yes, it did; otherwise we wouldn’t have the opportunity to enjoy such a world-class beer in so many convenient places.
What’s on tap from Ruddles? Besides their award-winning Best Bitter, you can often also enjoy the company of Ruddles Strong County Ale.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING RUDDLES BEST BITTER
An orange-hued amber color reminiscent of Oktoberfest beer. The rich, creamy head is spectacular due to the “widget” that activates a release of nitrogen gas within the can when it is opened, creating a dense and sensual foam. There is little doubt that real Kent Goldings hops create a predominant overture in the aroma. Malt aroma is absent, perhaps due to such a wonderful fullness of hop aromatics. Or perhaps the thick head of foam creates a barrier of sorts, preventing the emergence of malt character from the beer beneath. Yes, perhaps, but a pleasant barrier between beer and me. No fruitiness or fermentation character noted. No diacetyl evident. First flavor impression provokes thoughts of exceptional smoothness with a mild hop flavor and pleasant, gentle bite to the bitterness. Bitterness is relatively low but distinctive. Aftertaste is hop flavor and bitterness. Very little caramel or malt in flavor, though a foundation of crystal or caramel malt can be perceived, serving to support the hop bitterness and flavor. Goldings is on the mind, but if my hunch is correct, it isn’t all Goldings. Overall, well-balanced, extraordinarily clean aftertaste and relatively mild palate for the category. Great drinkability and session beer.
• Recipe for 5 U.S. gallons (19 liters) Ruddles Best Bitter
Targets:
Original Gravity: 1.036 (9)
Final Gravity: 1.008 (2)
Alcohol by volume: 3.6%
Color: 12 SRM (24 EBC)
Bittering Units: 30
ALL-GRAIN RECIPE AND PROCEDURE
| 63/4 lbs. | (3.1 kg.) | English 2-row pale malt |
| 1/4 lb. | (114 g.) | English crystal malt—120 Lovibond |
| 7 lbs. | (3.2 kg.) | Total grains |
| 4 | HBU | (113 MBU) English Northdown hops (whole) 75 minutes (bittering) |
| 2.5 | HBU | (71 MBU) English Bramling Cross hops (whole)—75 minutes (bittering) |
| 5 | HBU | (142 MBU) English Fuggles hops (whole)—20 minutes (flavor) |
| 1 | oz. | (28 g.) English Kent Goldings hops (whole)—steep in finished hot wort 2-5 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1275 Thames Valley Ale yeast is suggested. Use a neutral, well-attenuating ale yeast that does not produce excessive fruitiness. Diacetyl character is not desirable.
A single-step infusion mash is employed to mash the grains. Add 7 quarts (6.65 1.) of 167-degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15 1.) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 1.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 20 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C) if possible.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR RUDDLES BEST BITTER
| 4 lbs. | (1.8 kg.) | English extralight dried malt extract |
| 1/2 lb. | (.23 kg.) | English crystal malt—90 Lovibond Cara-Pils |
| 1/2 lb. | (.23 kg.) | Total grains |
| 4 | HBU | (113 MBU) English Northdown hops (whole) 60 minutes (bittering) |
| 3 | HBU | (85 MBU) English Bramling Cross hops (whole)—60 minutes (bittering) |
| 5 | HBU | (142 MBU) English Fuggles hops (whole)—20 minutes (flavor) |
| 1 | oz. | (28 g.) English Kent Goldings hops ( w h o l e )—steep in finished hot wort 2-5 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1275 Thames Valley Ale yeast is suggested. Use a neutral, well-attenuating ale yeast that does not produce excessive fruitiness. Diacetyl character is not desirable.
Steep crushed crystal malt in 1½ gallons (5.7 1.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with 2½ gallons (9.5 1.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 20 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 1.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 1.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C) if possible.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Boddington’s Bitter
Boddington’s Brewery
Manchester, England
Also known as Boddington’s Pub Ale Draught (with the “Draughtflow System”). Creamy, rich head is established with the release of nitrogen from a special system within the can. Rich color of light gold verging on amber. Slight English Kent hop aroma, but rather neutral overall. Mild carbonation. First flavor impression is light to medium-bodied accompanied by a smooth and excellent hop flavor and bitterness. Hop bitterness is the signature character of this beer; clean, punctual, soft and pleasant to the palate. Some fruitiness in the aroma. Malt character is not overstated in any one area. Good basic pale ale malt. Overall impression is smooth and velvety with a nice hop bite, both soft and memorable. Visually pleasing cling of foam on glass.
Estimated profile based on tasting
Color: 5-6 SRM (10-12 EBC)
Bittering Units: 27-32
Bronze Cup Winner
None
CATEGORY 4: ENGLISH-STYLE (SPECIAL) BEST BITTER
Special Bitter is more robust than Ordinary Bitter. It has medium body and medium residual sweetness. In addition, Special Bitter has more hop character than Ordinary Bitter.
| Original Gravity (°Plato): | 1.038-1.045 (9.5-11 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.006-1.012 (1.5-3 °Plato) |
| Alcohol by weight (volume): | 3.3-3.8% (4.1-4.8%) |
| Bitterness (IBU): | 28-46 |
| Color SRM (EBC): | 12-14 (30-35 EBC) |
Cold Cup Winner
Delaney’s Irish Ale
South China Brewing Co. Ltd.
Unit Al, 1/F, Vita Tower
29 Wong Chuk Hang
Aberdeen, Hong Kong
Brewmaster: Ted Miller
Established 1994
Production: 5,200 bbl. (6,100 hl.)
A world-class English-style best bitter in Hong Kong? I suppose it’s as likely as a world-class beer from your own homebrewery, and that’s a sure bet. Established in 1994 by a group of investors from the United States and Hong Kong, the South China Brewing Company is the first of what will be many small micro and pub breweries in Hong Kong in the coming years. Now the American penchant for introducing new ideas and ways of doing business has taken hold in Hong Kong and other parts of Asia. Handcrafted beers based on traditional styles and processes are emerging in the fastest-growing beer market in the world. With the American flair for entrepreneurship and the Hong Kong legacy of achievement, the small South China Brewing Company began brewing in June of 1995. It is an oasis in a land of transition. Beer enthusiasts are finding their products a welcome and fresh alternative to the typical light lagers available in the area. The brewery’s best customers seem to be adventurous Americans who are pleasantly surprised to find authentic British-style ales, brewed to British standards and traditions.
Hong Kong became part of China in 1997. South China Brewing Company expects to make the transition and provide an example for future small brewery ventures. All the beers are brewed with an American-made 20-barrel brewhouse system. Besides award-winning Irish Ale, you’ll find Crooked Island Ale (an American Pale Ale), Dragon’s Back India Pale Ale, Stonecutters Lager (a Dortmund-style light lager), Signal 8 Stout, Breen’ Brew ESB and seasonal brews available in bottles and on draft at popular beer bars throughout Hong Kong. The brewery anticipates exporting some of their products to the United States in 1997.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING IRISH ALE
Appearance includes a slight but stylistically acceptable chill haze accenting the gentle amber-orange hue and the appealing fine and long-lasting bubbles. Delaney’s Irish Ale has a complex and intense fruity aroma with hints of an applelike character. Though not immediately identifiable, there is a pleasing low level of diacetyl balancing the overall character of this best bitter. The initial perception of flavor impresses with a medium body and an immediate coincidencewith the classic style descriptors. The gentle carbonation combines well with a soft but assertive hop-bitterness character; appropriate levels of bitterness and hop flavor emerge. The mild diacetyl also emerges in the flavor, rounding out the complex fruity character. Diacetyl flavor is less dominant than aroma. Artfully balanced mild pale ale malt flavor is sweetish but not caramel-like. In balance the diacetyl is more evident than caramel. Appropriately pleasant bitter aftertaste scores on the palate without being cloying. A slight musty character emerges as an afterthought, reminiscent of a beer aged in wood with a hint of tannic dryness in the palate. Overall, a remarkable best bitter in a bottle!
• Recipe for 5 U.S. gallons (19 liters) Delaney’s Irish Ale
Targets:
Original Gravity: 1.050 (12.5)
Final Gravity: 1.013 (3.3)
Alcohol by volume: 5%
Color: 13 SRM (26 EBC)
Bittering Units: 36
ALL-GRAIN RECIPE AND PROCEDURE
8 1/2 lbs. (3.6 kg.) English 2-row pale malt 1/4 lb. (0.11 kg.) English Cara-Pils 1/2 lb. (0.23 kg.) English crystal—80 Lovibond 91/4 lbs. (4.2 kg.) Total grains
6 HBU (170 MBU) American-grown Chinook hops (pellets)—60 minutes (bittering) 5 HBU (142 MBU) American-grown Fuggles hops (pellets)—20 minutes (flavor) 1/2 oz. (14 g.) American-grown Fuggles hops (pellets)—steep in finished wort 5 minutes (aroma) 11/2 tsp. gypsum 1/4 tsp. Irish moss 3/4 c. corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg.
Add ½ teaspoon of gypsum to the mash water and one teaspoon of gypsum to sparge water. A single-step infusion mash is employed to mash the grains. Add 9 quarts (8.6 1.) of 170-degree F (77 C) water to the crushed grain, stir, stabilize and hold the temperature at 155 degrees F (68 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4.5 gallons (17.1 1.) of 170-degree F (77 C) water. Collect about 5.5 to 5.75 gallons (21 to 22 1.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 20 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C) if possible.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR DELANEY'S IRISH ALE
| 5 1/2 lbs. | (2.5 kg.) | English extralight dried malt extract |
| 1/2 l b. | (0.22 kg.) | English crystal malt—90 Lovibond |
| 6 lbs. | (2.7 kg.) | Total grains |
| 7 | HBU | (198 MBU) American-grown Chinook hops (pellets)-60 minutes (bittering) |
| 6 | HBU | (170 MBU) American-grown Fuggles hops (pellets)-20 minutes (flavor) |
| 1/2 | oz. (14 g.) | American-grown Fuggles hops (pellets)-steep in finished wort 5 minutes (aroma) |
| 11/2 | tsp. | gypsum |
| 11/4 | tsp. | Irish moss |
| 1/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1098 British Ale yeast (Whitbread origins)
Steep crushed specialty grains in 1½ gallons (5.7 1.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 2½ gallons (9.5 1.) specialty grain liquor. Add the gypsum, dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 20 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 1.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C) if possible and add aroma hops. Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Galena ESB
Sun Valley Brewing Co.
Hailey, Idaho, USA
Orange-hued light amber ale. Zesty character of American Galena hops softly stated. Soft caramel malt shadows the careful infusion of hops. Terrific malt base, almost suggestive of a smoky toasted character. Wonderful combination and balance with hop bitterness. Hop flavor is evident, but bitterness highlights the overall character. Not easily accomplished with the intensity of the quite pungent Galena hop. Balancing act well done. Medium-bodied and appropriately so. Clean aftertaste. Ale-like fruitiness is complex, contributing to the overall impression. The quite skillful balance of pungent and soft hop characters with the subtly expressed caramel, toffee or toasted malts likely made a positive impression on the judges. Without compromise, it is able to stand alone and exemplify the basic essentials of a great ESB.
Estimated profile based on tasting
Color: 6-8 SRM (12-16 EBC)
Bittering Units: 26-30
Bronze Cup Winner
None
CATEGORY 5: ENGLISH-STYLE (EXTRA SPECIAL) STRONG BITTER
Extra Special Bitter possesses medium to strong hop qualities in aroma, flavor and bitterness. The residual malt sweetness of this richly flavored, full-bodied bitter is more pronounced than in other bitters.
| Original Gravity (°Plato): | 1.046-1.060 (11.5–15 °Plato) |
| Apparent Extract–Final Gravity (°Plato): | 1.010–1.016 (2.5–4 °Plato) |
| Alcohol by weight (volume): | 3.8–4.6% (4.8–5.8%) |
| Bitterness (IBU): | 30–55 |
| Color SRM (EBC): | 12–14 (30–35 EBC) |
Gold Cup Winner
Stoddard’s ESB
Stoddard’s Brewhouse and Eatery
111 S. Murphy Ave.
Sunnyvale, California, USA 94086
Brewmaster: Bob Stoddard
Head Brewer: Mike Gray
Established 1993
Production: 2,000 bbl. (2,300 hl.)
Stoddard’s Brewhouse and Eatery was founded and designed by Bob Stoddard in 1993. The site consists of a 2,000-squarefoot brewhouse, 9,000-square-foot restaurant and a 2,000-square-foot outdoor beer garden. All their beers are single-infused mashes currently produced in their 20-barrel brewhouse.
Bob Stoddard, Brewmaster
Brewmaster Bob Stoddard and head brewer Mike Gray brew with the intensity of overachieving homebrewers. As a homebrewer yourself, you can appreciate and anticipate the results: production of several winning brews. Every beer they entered in the 1996 World Beer Cup was honored with an award. Stoddard’s ESB and the Stoddard’s Kölsch took Gold Cups while Stoddard’s Porter won a Bronze Cup. Each of these beers also has won medals at past Great American Beer Festivals. A phenomenal and impressive accomplishment. Other winning Stoddard beers from other competitions include Stoddard’s Pale Ale, Stoddard’s Kristal Weizen, Stoddard’s Helles Bock, Stoddard’s Oatmeal Stout and seasonal beers.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING STODDARD’S ESB
Tawny orange-brown color with amber hue. Crystal-clear even at chilled temperatures. An applelike fruitiness and alcoholic aroma combine to offer a first impression. Though hop aroma is initially absent, it does emerge and linger in the background as a sweetish, floral, spicy aroma vaguely reminiscent of a Kent Goldings-type hop, but not quite. Flavor impression is at first characteristic of dry, dark caramel followed with a subtle and refreshing roasted malt (black malt or even roasted barley) astringency. Suggested dryness is balanced with a pleasant medium body. Not particularly sweet malty or sweet caramel-like. Bitterness is a harsh bitterness reflective of a higher alpha hop, but not overdone. Aftertaste is generally bitter with a tingling alcohol sensation in the mouth feel. Overall balance is not particularly complex, with clean neutral fermentation character. No diacetyl is perceived.
• Recipe for 5 U.S. gallons (19 liters) Stoddard’s ESB
Targets:
Original Gravity: 1.050 (12.5)
Final Gravity: 1.014 (3.5)
Alcohol by volume: 5%
Color: 14 SRM (28 EBC)
Bittering Units: 32
ALL-GRAIN RECIPE AND PROCEDURE
| 81/2 lbs. | (3.9 kg.) | American 2-row Klages pale malt |
| 0.05 lb. | (23 g.) | roasted barley |
| 1/2 lb. | (0.23 kg.) | English crystal malt—60 Lovibond |
| 1/2 lb. | (0.23 kg.) | American wheat malt |
| 91/2 lbs. | (4.3 kg.) | Total grains |
| 6.3 | HBU | (179 MBU) American Cascade hops (pellets)-75 minutes (bittering) |
| 1.3 | HBU | (37 MBU) American Fuggles hops (pellets)-30 minutes (flavor) |
| 1/4 | oz. | (7 g.) American Cascade hops (pellets)-steep in finished boiled wort for 2 to 3 minutes aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1056 American Ale yeast is suggested.
A single-step infusion mash is employed to mash the grains. Add 9.5 quarts (9 1.) of 167-degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 152 degrees F (67 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4.5 gallons (17.1 1.) of 170-degree F (77 C) water. Collect about 5.5 to 5.75 gallons (21 to 22 1.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) if possible.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR STODDARD’S ESB
| 5 lbs. | (2.3 kg.) | English extralight dried malt extract |
| 1 lb. | (0.45 kg.) | American wheat malt extract syrup (50% wheat) |
| 0.05 lb. | (23 g.) | roasted barley |
| 1/2 lb. | (0.23 kg.) | English crystal malt—60 Lovibond |
| 1/2 lb. | (0.23 kg.) | Total grains |
| 8 | HBU | (227 MBU) American Cascade hops (pellets)-60 minutes (bittering) |
| 1.5 | HBU | (43 MBU) American Fuggles hops (pellets)-30 minutes (flavor) |
| 3/4 | oz. | (7 g.) American Cascade hops (pellets)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/4 cup corn sugar if priming a keg. |
Wyeast 1056 American Ale yeast is suggested.
Steep crushed specialty grains in 11/2 gallons (5.7 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 21/2 gallons (9.5 l.) specialty grain liquor. Add the dried and syrup malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) if possible and add aroma hops. Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Extra Special Bitter Ale
Bison Brewing Co.
Berkeley, California, USA
Substantially amber with orange hue. Extraordinarily notable head and foam retention, unusual for most American microbrews. Bottle conditioning surely contributes to this effect. Aroma reminiscent of toffee and earthy hop character, neither particularly obsessive, though stated well enough to arouse one’s curiosity. With second and third whiffs there begins to emerge a very subtle yet alluring smoky aroma. Medium to full-bodied texture and flavor are extraordinarily smooth and notable characters. Hop flavor as well as smooth and gently soft bitterness are reminiscent of British bitter. Malt is well stated but not overly sweet. The smoothness and softness bottle conditioning can lend to the overall character is evident in this perfectly carbonated ale.
Estimated profile based on tasting
Color: 10-12 SRM (20-24 EBC)
Bittering Units: 37-40
Bronze Cup Winner
Rikenjaks ESB
Rikenjaks Brewing Co. Inc.
Lafayette, Louisiana, USA
Amber color with orange hue. A robust aroma greets your indulgence with a deep grainy texture and a mild but evident hop character. Fruitiness is apparent, but center stage is taken by malt and hops. Rich caramel malt character without excessive toffee or roast notes expresses itself both in flavor and aroma. Bitterness is substantial given the medium-bodied balance of this brew from Louisiana. Malt character follows the strong impact of bitterness. Malt sweetness begins the flavor journey, followed by hop bitterness and then the mellowing character of caramel malt. But then, just as you believe you’ve got the flavor all figured out, hop bitterness reemerges as a final statement, just as a good ESB should. It lingers long enough to make impressions with bitterness and a great Kent Goldings hop flavor.
(The label indicates the use of Kent Goldings along with nine different malts.)
Estimated profile based on tasting
Original Gravity: 1.054 as labeled
Final Gravity: 1.009 as labeled
Color: 10-12 SRM (20-24 EBC)
Bittering Units: 45-47
CATEGORY 6:
SCOTTISH-STYLE ALE
Characterized by a rounded flavor profile, Scottish Ales are malty, caramel-like, soft and chewy. Hop rates are low. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. Scottish Ales range from golden amber to deep brown in color and may possess a faint smoky character. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions. Chill haze is acceptable at low temperatures.
A. SUBCATEGORY: SCOTTISH LIGHT ALE
Scottish Light is the mildest form of this ale. Little bitterness is perceived. It is light-bodied with very low hop bitterness. No hop flavor or aroma is perceived. Chill haze is acceptable at low temperatures.
B. SUBCATEGORY: SCOTTISH HEAVY ALE
Scottish Heavy Ale is moderate in strength and dominated by a smooth, sweet maltiness that is balanced with low but perceptible hop bitterness. It has medium body. Fruity esters are very low if evident. Chill haze is acceptable at low temperatures.
| Original Gravity (°Plato): | 1.035-1.040 (9-10 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.0010-1.014 (2..5-3.5 °Plato) |
| Alcohol by weight (volume): | 2.8-3.2% (3.5-4%) |
| Bitterness (IBU): | 12-20 |
| Color SRM (EBC): | 10-19 (20-75 EBC) |
C. SUBCATEGORY: SCOTTISH EXPORT ALE
Scottish Export Ale is sweet, caramel-like and malty. Its bitterness is perceived as low to medium. It has medium body. Fruity ester character may be apparent. Chill haze is acceptable at low temperatures.
| Original Gravity (°Plato): | 1.040-1.050 (10-12.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.010-1.018 (2.5-4.5 °Plato) |
| Alcohol by weight (volume): | 3.2-3.6% (4.0-4.5%) |
| Bitterness (IBU): | 15-25 |
| Color SRM (EBC): | 10-19 (20-75 EBC) |
Gold Cup Winner
Samuel Adams Scotch Ale
Philadelphia Brewing Company/Samuel Adams Brewhouse
1516 Sansom St.
Philadelphia, Pennsylvania, USA 19102
Head Brewer: Mike Carota
Established 1989
Production: 1,000 bbl. (1,200 hl.)
Part of the family of Boston Beer Company’s brewing ventures, this small brewpub located in downtown Philadelphia features an assortment of ales and lagers year-round. The Boston Beer Company was founded in 1984 and continues to offer the widest assortment of beer styles of any brewer in the world. These products are brewed at several locations around the country, most in large breweries having packaging equipment able to handle the 1 million-plus barrels of beer produced per year. The brewhouse in Philadelphia, solely owned and operated by the Boston Beer Company, produces beer under the guidance of master brewer Jim Koch, brewing beer in the craft tradition of the smallest brewers in America. You’ll find versions of porters, stouts, Oktoberfests, pale ales, light lagers and more on the second floor at 1516 Sansom Street.
Lucy Sholley
Jim Koch, Boston Beer Company
CHARACTER DESCRIPTION OF GOLD CUP-WINNING SAMUEL ADAMS SCOTCH ALE
Color is a deep ruby red-brown. Full malt aroma with suggestion of smoked malt rounding the rich character of the aroma. Extraordinarily well-balanced aroma with hop character appropriately absent. Caramel and roast malts combined with peat-smoked malt. The smoked malt is done very subtly, not competing as the primary character. Full-bodied texture with flavor bearing the same character that is evident in the aroma; full malt flavor. Alcohol strength is evident but deceivingly subtle due to the richness of body and fullness of malt. Hop character is all expressed as medium bitterness, quite adequate to balance the fullness of malt. Aftertaste is clean; malt lingers and gently gives way to the emergence of a pleasant bitterness and smoky memory. Excellent rendition of this style.
• Recipe for 5 U.S. gallons (19 liters) Samuel Adams
Scotch Ale
Targets:
Original Gravity: 1.060 (15)
Final Gravity: 1.022 (5.4)
Alcohol by volume: 5.5%
Color: 19 SRM (38 EBC)
Bittering Units: 30
ALL-GRAIN RECIPE AND PROCEDURE
| 101/4 lbs. | (4.7 kg.) | English 2-row pale malt |
| 1/2 lb. | (0.23 kg.) | American (aromatic) Victory malt |
| 0.10 lb. | (50 g.) | Scottish peat-smoked malt |
| 0.05 lb. | (23 g.) | American chocolate malt |
| 1/2 lb. | (0.23 kg.) | American caramel malt—60 Lovibond |
| 11.4 lbs. | (5.2 kg.) | Total grains |
| 6.3 | HBU | (179 MBU) English Fuggles hops (pellets)-90 minutes (bittering) |
| 1.3 | HBU | (37 MBU) English Kent Goldings (pellets)-30 minutes (flavor) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1728 Scottish Ale yeast can be recommended.
A single-step infusion mash is employed to mash the grains. Add 11.5 quarts (11 l.) of 172-degree F (78 C) water to the crushed grain, stir, stabilize and hold the temperature at 156 degrees F (69 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15 l.) of 170-degree F (77 C) water. Collect about 6 to 6.5 gallons (25 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 90 minutes in order to evaporate the wort to about 5.25 gallons. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 90 minutes, turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) if possible.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MASH-EXTRACT RECIPE AND PROCEDURE FOR SAMUEL ADAMS SCOTCH ALE
| 31/4 lbs. | (1.5 kg.) | British amber dried malt extract |
| 11/4 lbs. | (0.57 kg.) | British light dried malt extract |
| 3 lbs. | (1.4 kg.) | English 2-row pale malt |
| 1/2 lb. | (0.23 kg.) | American (aromatic) Victory malt |
| 0.10 lb. | (50 g.) | Scottish peat-smoked malt |
| 0.05 lb. | (23 g.) | American chocolate malt |
| 1/2 lb. | (0.23 kg.) | American caramel malt-60 Lovibond |
| 4.15 lbs. | (1.9 kg.) | Total grains |
| 7.5 | HBU | (213 MBU) English Fuggles hops (pellets)-75 minutes (bittering) |
| 1.3 | HBU | (37 MBU) English Kent Goldings (pellets)-30 minutes (flavor) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/2 cup corn sugar if priming a keg. |
Wyeast 1728 Scottish Ale yeast can be recommended.
A single-step infusion mash is employed to mash the grains. Add 4.15 quarts (4 l.) of 172-degree F (78 C) water to the crushed grain, stir, stabilize and hold the temperature at 156 degrees F (69 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2 gallons (7.6 l.) of 170-degree F (77 C) water. Collect about 30 gallons (11.5 l.) of runoff. Add malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes, turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) if possible. Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Laughing Lab Scottish Ale
Bristol Brewing
Colorado Springs, Colorado, USA
Deep reddish color with hints of dark orange or amber. Great full malt aroma complemented with ale fruitiness. Hints of American hops in aroma: spicy, citrusy and Cascade-like. Medium-bodied ale with full malt character, finishing with a clean aftertaste. Well balanced with obvious bitterness, though only fulfilling the role of balancing malt and fruity characters in flavor. Fruitiness is plum or wild cherrylike, and expresses itself from start to finish. Aftertaste begins with a slight caramel-toffee malt character and zesty fruitiness, fades to a brief visit with bitterness, then trails off to another encounter with your lips…and another and another. Roast malt characters do not emerge; rather, a pleasant soft, dark caramel malt character subtly dominates in this arena. A great example of this style.
Brewery formulation uses crystal malts, chocolate, Cara-Pils and Vienna malt with Chinook, Willamette and Mt. Hood for bitterness, flavor and aroma.
Estimated profile based on tasting
Original Gravity: 1.054 (13.5) indicated by the brewery
Final Gravity: 1.015 (3.8) indicated by the brewery
Bittering Units: 30-35 (estimated 22 indicated by the brewery)
Bronze Cup Winner
Right Field Red Ale
Sandlot Brewery at Coors Field
Denver, Colorado, USA
Deep ruby red amber ale tending toward an overall brown color. Notably low carbonation. No hop aroma evident. Lots of alelike fruitiness. Clean, malty and dry. Hop bitterness is low but enough to balance the high alcohol content and full malt flavor. Fruity flavor is complex and slightly acidic, with slight bitterness following in the aftertaste. Despite the bigness of several characters, beer finishes quite dry, enhancing its drinkability. As one dwells with Right Field Red Ale and it warms, a slight toasted malt character emerges, suggesting this beer is better served at 50 degrees F (10 C) rather than 40 F (4.5 C).
Estimated profile based on tasting
Color: 13-14 SRM (26-28 EBC)
Bittering Units: 35-36
CATEGORY 7:
ENGLISH-STYLE MILD ALE
A. SUBCATEGORY: ENGLISH-STYLE LIGHT
MILD ALE
English-style Light Mild Ales range from light amber to light brown in color. Malty sweet tones dominate the flavor profile, with little hop bitterness or flavor. Hop aroma can be light. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity ester level is very low. Chill haze is allowable at cold temperatures.
| Original Gravity (°Plato): | 1.030-1.038 (7.5-9.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.004-1.008 (1-2 °Plato) |
| Alcohol by weight (volume): | 2.7-3.2% (3.2-4.0%) |
| Bitterness (IBU): | 10-24 |
| Color SRM (EBC): | 8-17 (16-40 EBC) |
B. SUBCATEGORY: ENGLISH-STYLE DARK
MILD ALE
English-style Dark Mild Ales range from deep copper to dark brown (often with a red tint) in color. Malty sweet, caramel, licorice and roast malt tones dominate the flavor and aroma profile, with very little hop flavor or aroma. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity ester level is very low.
| Original Gravity (°Plato): | 1.030-1.038 (7.5-9.5 °Plato) |
|---|---|
| Apparent Extract-Final Gravity (°Plato): | 1.004-1.008 (1-2 °Plato) |
| Alcohol by weight (volume): | 2.7-3.2% (3.2-4.0%) |
| Bitterness (IBU): | 10-24 |
| Color SRM (EBC): | 17-34 (40-135 EBC) |
Gold Cup Winner
Seabright Session Ale
Seabright Brewery
519 Seabright Ave.
Santa Cruz, California, USA 95062
Brewmaster: Will Turner
Established 1988
Production: 1,200 bbl. (1,400 hl.)
Three blocks from the ocean and minutes from the Santa Cruz Yacht Harbor and boardwalk, the Seabright Brewery brings food, beer and setting together in a manner that makes a visit a great episode in the search for life’s pleasures. The origins of this multi-award-winning brewery have all the features of a classic homebrewed beginning. It was award-winning homebrew that initiated Charlie Meehan’s journey from homebrewer to owner of the 7-barrel brewhouse with partner Keith Cranmer. While their Session Ale won in the World Beer Cup, other beers have won honors in the Great American Beer Festival since 1991. These include Seabright Amber Ale (Gold Medal at the 1991 GABF, in the American Amber Ale category), Oatmeal Stout (Gold Medal at the 1992 GABF, in the Sweet Stout category), Banty Rooster IPA (Gold Medal at the 1991 GABF, in the India Pale Ale category), and Pleasure Point Porter (Silver Medal at the 1992 GABF, in the Porter category). Pelican Pale Ale and a continually changing variety of specialty beers such as English-style bitter, wheat beer, bock and barley wine also can be found on tap near the waterfront at the Seabright Brewery.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING SEABRIGHT SESSION ALE
Deep reddish brown, with orange reddish hue. Strong malty sweet, toasted character predominates in the aroma, almost suggesting the character of diacetyl, but this suggestion can be dismissed by an imagined healthy dose of aromatic caramel or crystal. Aroma is suggestive of the caramel lollipop called Sugar Daddy. The first impression is of a light-bodied dry ale with high drinkability. Though intense, the aromatic maltiness does not overpower the flavor. Wonderfully balanced with suggestions of roast but not burnt-malt bitterness. Roast-malt dryness and subtle cocoa character are evident. Well attenuated and very quenching, with lightness in the mouth feel. Hop bitterness is in perfect balance, not suggesting bitterness but evident and providing the counterpoint to the malt character. Aftertaste is clean. Diacetyl is absent in the flavor. As its name suggests, this is a beer that is not tiring. Adequately carbonated, more so than a typical English mild, but very refreshing.
• Recipe for 5 U.S. gallons (19 liters) Seabright
Session Ale
Targets:
Original Gravity: 1.036 (9)
Final Gravity: 1.006 (1.5)
Alcohol by volume: 3.75%
Color: 23-25 SRM (46-50 EBC)
Bittering Units: 25
ALL-GRAIN RECIPE AND PROCEDURE
| 23/4 lbs. | (1.2 kg.) | American 2-row Klages pale malt |
| 23/4 lbs. | (1.2 kg.) | English 2-row pale malt |
| 1 lb. | (0.45 kg.) | American caramel malt-80 Lovibond |
| 1/4 lb. | (114 g.) | American wheat malt |
| 1/4 lb. | (114 g.) | American Victory or other aromatic malt |
| 0.1 lb. | (45 g.) | American chocolate malt |
| 0.1 lb. | (45 g.) | American black malt |
| 6.2 lbs. | (2.8 kg.) | Total grains |
Wyeast 1056 American Ale yeast
A step infusion mash is employed to mash the grains. Add 6 quarts (5.7 l.) of 138-degree F (58 C) water to the crushed grain, stir, stabilize and hold the temperature at 128 degrees F (53 C) for 30 minutes. Add 3 quarts (2.9 l.) of boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15.2 l.) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) and allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MASH-EXTRACT RECIPE AND PROCEDURE FOR SEABRIGHT SESSION ALE
| 2 lbs. | (0.9 kg.) | English extralight dried malt extract |
| 2 lbs. | (0.9 kg.) | English 2-row pale malt |
| 1 lb. | (0.45 kg.) | American caramel malt-80 Lovibond |
| 1/4 lb. | (114 g.) | American wheat malt |
| 1/4 lb. | (114g.) | American Victory or other aromatic malt |
| 0.1 lb. | (45 g.) | American chocolate malt |
| 0.1 lb. | (45 g.) | American black malt |
| 3.7 lbs. | (1.7 kg.) | Total grains |
| 5 | HBU | (142 MBU) American Fuggles hops (pellets)—60 minutes (bittering) |
| 1.25 | HBU | (35 MBU) American Fuggles hops (whole)-30 minutes (bittering) |
| 1.25 | HBU | (35 MBU) American Goldings hops (whole)-30 minutes (bittering) |
| 1/4 | oz. | (7 g.) American Fuggles hops (pellets)-steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1056 American Ale yeast
A step infusion mash is employed to mash the grains. Add 3.75 quarts (3.5 l.) of 138-degree F (58 C) water to the crushed grain, stir, stabilize and hold the temperature at 128 degrees F (53 C) for 30 minutes. Add 2 quarts (2.9 l.) of boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2 gallons (7.6 l.) of 170-degree F (77 C) water. Collect about 2.5-2.75 gallons (9.5-10.5 l.) of runoff. Add malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) and allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
None
Bronze Cup Winner
None
CATEGORY 8:
ENGLISH-STYLE BROWN ALE
English-style Brown Ales range from deep copper to brown in color. They have a medium body. Dry to sweet maltiness dominates, with very little hop flavor or aroma. Fruity ester flavors are appropriate. Diacetyl should be very low if evident. Chill haze is allowable at cold temperatures.
| Original Gravity (°Plato): | 1.040-1.050 (10-12.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.008-1.014 (2-3.5 °Plato) |
| Alcohol by weight (volume): | 3.3-4.7% (4-5.5%) |
| Bitterness (IBU): | 15-25 |
| Color SRM (EBC): | 15-22 (35-90 EBC) |
Gold Cup Winner
Redwood Coast Brown Ale
Redwood Coast Brewing Company
1051 Pacific Marina
Alameda, California, USA 94501
Brewmaster: Dr. Ronald Manabe
Established 1987
Production: 4,500 bbl. (5,300 hl.)
The Redwood Coast Brewing Company is no stranger to making award-winning beer in the name of the founding Tied House Café and Brewery, a brewery-restaurant in downtown Mountain View, California. The company’s founder and first master brewer, Cheuck Tom, was once the chief chemist and then brewmaster at San Miguel Brewing in Hong Kong for over thirty years. He then joined Anheuser-Busch and became assistant brewmaster at the Los Angeles brewery. After his retirement Mr. Tom founded the first Tied House Café and Brewery with his creative energy and dedication to producing a variety of excellent European and pre-Prohibition-style American beers. Mr. Tom passed away in 1993. Dr. Andreas Heller continued the tradition of maintaining and developing beers for the three Tied House Café and Breweries. (Others have opened in Alameda and San lose, California.) The packaged products now produced for distribution to other restaurants and retail outlets are sold under the name of The Redwood Coast Brewing Company. Dr. Ronald Manabe, a Siebel graduate and a member of the original founding team, took over brewmaster responsibilities in March of 1996 and continues to uphold the quality tradition of the little brewery that did.
Ronald Manabe
(Descending) John Sullivan, Sylvestre Fortiz and Scott Phillips, Brewers
The brewery’s products include award-winning Wheat (1990 GABF Bronze Medal in the American Wheat category), Amber (1988 GABF Bronze Medal and 1989 Silver Medal in the Brown Ale category), Dry (1991 GABF Silver Medal in the Blonde/Golden Ale category), Dark (1991 GABF Gold Medal in the Brown Ale category), and Passion Pale (1992 GABF Gold Medal and 1993 GABF Silver Medal in the Fruit Beer category). These products are now available in 5- and 15.5-gallon kegs as Alpine Gold, Cascade Amber, Redwood Brown, New World Wheat, Redwood Coast Oktoberfest, Raspberry Wheat and Passion Pale.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING REDWOOD COAST BROWN ALE
Deep chestnut brown with reddish ruby hue. Aroma has a complex light fruitiness (reminiscent of plums and strawberries) and is authentically alelike with a strong suggestion of cocoa and a light but rich aroma of caramel. Flavor at first impression is very smooth and not astringent. Caramel and roasted-dark-malt characters are delicate and sweet. Hop flavor is neutral and reminiscent of American-grown varieties. Hop aroma and flavor are memorable. Extremely drinkable, but with a touch more bitterness than most classic English browns. Body is medium with an aftertaste that finishes toward the dry and slightly bitter end. An admirably difficult balance seems to have been achieved: sweet but without an overwhelming sense of caramel, sweet but not full-bodied, rather dryish. Clean with no diacetyl.
• Recipe for 5 U.S. gallons (19 liters) Redwood Coast
Brown Ale
Targets:
Original Gravity: 1.052 (13)
Final Gravity: 1.014 (3.5)
Alcohol by volume: 5%
Color: 22 SRM (44 EBC)
Bittering Units: 30
ALL-GRAIN RECIPE AND PROCEDURE
| 41/4 lbs. | (1.9 kg.) | American 2-row Klages pale malt |
| 41/4 lbs. | (1.9 kg.) | English 2-row pale malt |
| 1/2 lb. | (0.23 kg.) | American caramel malt-70/80 Lovibond |
| 1/2 lb. | (0.23 kg.) | American caramel malt-135/165 Lovibond |
| 0.1 lb. | (45 g.) | American chocolate malt |
| 0.1 lb. | (45 g.) | American black malt |
| 9.7 lbs. | (3.2 kg.) | Total grains |
| 1.5 | HBU | (43 MBU) Cascade hops (pellets)-75 minutes (bittering) |
| 5 | HBU | (142 MBU) American Willamette hops (pellets)-75 minutes (bittering) |
| 1/2 | oz. | (14 g.) European Saaz hops (pellets)-steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1098 British Ale yeast (Whitbread origin)
A step infusion mash is employed to mash the grains. Add 10 quarts (9.5 l.) of 138-degree F (58 C) water to the crushed grain, stir, stabilize and hold the temperature at 128 degrees F (53 C) for 30 minutes. Add 5 quarts (4.75 l.) of boiling water, add heat to bring temperature up to 156 degrees F (69 C), and hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15 l.) of 170-degree F (77 C) water. Collect about 6 gallons (23 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) if possible and add aroma hops. Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR REDWOOD COAST BROWN ALE
| 5 1/4 lbs. | (2.4 kg.) | English light dried malt extract |
| 1/2 lb. | (0.23 kg.) | American caramel malt-70/80 Lovibond |
| 1/2 lb. | (0.23 kg.) | American caramel malt-135/165 Lovibond |
| 0.1 lb. | (45 g.) | American chocolate malt |
| 0.1 lb. | (45 g.) | American black malt |
| 1.2 lbs. | (0.5 kg.) | Total grains |
| 2 | HBU | (56 MBU) Cascade hops (pellets)-60 minutes (bittering) |
| 6 | HBU | (170 MBU) American Willamette hops (pellets)-60 minutes (bittering) |
| 1/2 | oz. | (14 g.) European Saaz hops (pellets)-steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1098 British Ale yeast (Whitbread origin)
Steep crushed specialty grains in 11/2 gallons (5.7 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 11/2 gallons (9.5 l.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 l.) batch size. Chill the wort to 65 to 70 degrees F (18-21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) if possible and add aroma hops. Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Red Brick Ale
Atlanta Brewing Co.
Atlanta, Georgia, USA
Red-amber color with a neat white head. Aroma is punctuated with the character of caramel malt and minimal grainy-cornlike character. Very little if any hop aroma emerges. Roast malt dominates the first flavor impressions, followed by the balance of caramel malt. Roast-malt astringency and bitterness complement and casually balance yet do not overpower hop bitterness. Well-defined chewy, malty character enjoins, yet is not cloying. Aftertaste is mild, malty with soft hop bitterness. Hop flavor is absent, yet not missed. Medium, pleasant body harmonizes and complements the overall impression of this interestingly complex ale.
Estimated profile based on tasting
Color: 10-13 SRM (20-26 EBC)
Bittering Units: 26-30
Bronze Cup Winner
Granville Island Pale Ale
Granville Island Brewing Co.
Vancouver, British Columbia, Canada
It is interesting to note that the label promotes this beer as a pale ale, yet it certainly is a great example of an English-style Brown Ale. Rich amber in color with orange hues. A rather neutral aroma with hints of maltiness. Medium-bodied with a light dry, clean finish. Minimally suggestive fruity-ester aroma. Overall flavor impresses as appropriately malty with subdued roasted or aromatic malt character. A light touch of caramel character and hint of roast/darker malt emerge quietly both in aroma and flavor. It certainly does not have any of the rich hop character and complexities of fruitiness of a “classic” pale ale. A smooth amber ale that impresses as an English-style Brown Ale in richness of malt character and subdued hop character. Exceptionally clean.
Estimated profile based on tasting
Alcohol by volume: 5% as indicated on label
Dolor: 11-13 SRM (22-26 EBC)
Bittering Units: 20-24
CATEGORY 9:
STRONG ALE
A. SUBCATEGORY:
ENGLISH OLD/STRONG ALE
Amber to copper to medium in color, English/Old Strong Ales are medium- to full-bodied with a malty sweetness. Fruity ester flavor and aroma should contribute to the character of this ale. Bitterness should be evident and balanced with malt and/or caramel sweetness. Alcohol types can be varied and complex. Chill haze is acceptable at low temperatures.
| Original Gravity (°Plato): | 1.055-1.075 (14-19 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.008-1.020 (2-5 °Plato) |
| Alcohol by weight (volume): | 4.8-6.4% (6.0-8.0%) |
| Bitterness (IBU): | 30-40 |
| Color SRM (EBC): | 10-16 (20-35 EBC) |
B. SUBCATEGORY: STRONG “SCOTCH” ALE
Scotch Ales are overwhelmingly malty and full-bodied. Perception of hop bitterness is very low. Hop flavor and aroma are very low or none. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma. A caramel character is often a part of the profile. Fruity esters are generally at medium aromatic and flavor levels. A peaty-smoky character may be evident at low levels. Low diacetyl levels are acceptable. Chill haze is allowable at cold temperatures.
C. SUBCATEGORY: OTHER STRONG ALES
Any style of beer can be made stronger than the classic style guidelines. The goal should be to reach a balance between the style’s character and the additional alcohol. See this guide for specifics on the style being made stronger and identify the style when entering (for example: double alt, triple bock or quadruple Pilsener).
Gold Cup Winner
Star Brew 1000 Wheat Wine
Marin Brewing Company
1809 Larkspur Landing Circle
Larkspur, California, USA 94939
Brewmasters: Brendan J. Moylan and Arne Johnson
Established 1989
Production: 2,700 bbl. (3,200 hl.)
Winning beer competitions did not begin for this brewpub with the World Beer Cup. Marin’s beers have been winners since they were first entered in the Great American Beer Festival in 1989. Inspired by his homebrewing interests and background in retail beer sales, brewmaster Brendan Moylan founded Marin County’s first brewpub with Craig Tasley in 1989. Situated on the north side of the San Francisco Bay, the brewpub has attracted a strong following of beer enthusiasts and travelers with its eclectic list of quality craft-brewed beers.
The Marin Brewing Company, with its 130-seat restaurant and outdoor beer garden, approaches the beer business with a “good basic food” and fun-atmosphere philosophy.
Creative formulation is one of the more admirable aspects of the Marin Brewing Company’s beer list. Where does that come from? One might naturally guess: homebrewing. Brendan’s and Arne’s love and appreciation for the homebrew hobby have led to their successful careers in the brewpub business. The brewpub also serves as a meeting place for the local homebrew club. You’ll find the Marin Mountain Hoppers meeting and tasting their homebrews at 8:00 P.M. on the last Thursday of every month. This northern stretch of the San Francisco Bay area never had it so good.
Brendan Moylan
Arne Johnson, Co-Brewmaster
Other products offered include Mr. Tarn Pale Ale, Albion Amber, Marin Weiss, Marin Hefe Weiss, Doppel Weizen, Hefe Doppel Weizen, Pt. Reyes Porter, Old Dipsea Barleywine, Raspberry Trail Ale, Blueberry Ale, Stinson Beach Peach, St. Brendan’s Irish Red Ale, Miwok Weizen Bock, Smoked Harvest Ale, Hoppy Holidaze Ale, Bodega Bay Bitter and Harvest Ale, as well as their World Cup winner, San Quentin’s Breakout Stout. Star Brew 1000 Wheat Wine, inspired by friend Phil Moeller of the Rubicon Brewing Company, is only brewed every four years and only during a leap year.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING STAR BREW 1000
WHEAT WINE
Appearance is simply an amber color with an orange hue. It has a slight chill haze, but that’s to be expected with a wheat wine. Aroma is delectably playful with a sweet caramel-toffee malt character married with an abundance of American hop aroma and nostril-warming alcohol. Gratefully the hop character is evident but does not overshadow the lascivious soft caramel malt. The flavor impression wallops the senses—this is a sky-high, wonderful, full-flavored, full-bodied beer with a soothing finish. Sensually alcoholic, the flavor is balanced with light caramel and malt followed with a wave of hop bitterness, first impressing as an intrusion, then appreciated for the balance of strength it offers to this skillfully executed brew. As big as this beer is, it is a wonder that it is not sickly sweet in the least. Quite a nightcap—Good night, Irene! A clean fermentation with only a mild hint of fruity esters. The final impression is all malt, hops and alcohol. A classic American invention.
• Recipe for 5 U.S. gallons (19 liters) Star Brew 1000 Wheat Wine
Targets:
Original Gravity: 1.098 (23.5)
Final Gravity: 1.026 (6.5)
Alcohol by volume: 9%
Color: 11 SRM (22 EBC)
Bittering Units: 50
ALL-GRAIN RECIPE AND PROCEDURE
| 8 lbs. | (3.6 kg.) | American 2-row Klages pale malt |
| 12 lbs. | (5.5 kg.) | American wheat malt |
| 20 lbs. | (9.1 kg.) | Total grains |
Wyeast 1968 London ESB Ale yeast
Special notes for all-grain recipe: Because of the density of the boiling wort, it is difficult to calculate actual hop utilization using brewing formulas. Typical calculations for the prescribed hop dosage would yield about 60 bitterness units; however, it is estimated that actual bitterness will be closer to 50. Mash yields have been reduced to 70 percent efficiency due to the limitations of typical homebrewing systems. Sparge water is less than normally calculated so that total boiling volumes can be reasonably handled. Extended boiling time will increase carmelization of the wort, thus darkening the color from a calculated 8 SRM to a more likely 11 SRM.
A single-step infusion mash is employed to mash the grains. Add 20 quarts (19 l.) of 169-degree F (76 C) water to the crushed grain, stir, stabilize and hold the temperature at 152 degrees F (67 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l.) of 170-degree F (77 C) water. Collect about 8 gallons (30.5 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 105 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 105 minutes (or reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort extremely well. Add a healthy amount of active yeast culture and ferment for 4 to 8 days in the primary. Then transfer into a secondary fermenter and maintain temperature. Secondary aging should last at least two to three months.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated. This beer will take on its winning character as it approaches one year in age.
MALT-EXTRACT RECIPE AND PROCEDURE FOR STAR BREW 1000 WHEAT WINE
| 131/2 lbs. | (5.9 kg.) | wheat malt extract syrup (50% wheat, 50% barley) |
| 12.5 | HBU | (354 MBU) American Chinook hops (pellets)—90 minutes (bittering) |
| 6 | HBU | (170 MBU) American Chinook hops (pellets)—30 minutes (flavor) |
| 11/2 | oz. | (42 g.) American Cascade hops (pellets)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1968 London ESB Ale yeast
Special notes for all-malt extract recipe: Because of the density of the boiling wort, it is difficult to calculate actual hop utilization using brewing formulas. Typical calculations for the prescribed hop dosage would yield about 65 bitterness units; however, it is estimated that actual bitterness will be closer to 50. With such a concentrated and long boil time used to reduce the wort volume, there will be carmelization of the wort, thus lending a caramel flavor and darkening the color from a calculated 8 SRM to a more likely 11 SRM.
Add the malt extract and bittering hops to 4 gallons of water and bring to a full and vigorous boil. The total boil time will be 90 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 90 minutes (or a reduction of the wort to about 21/2 to 3 gallons), turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of very cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 l.) batch size. Chill the wort to 65 to 70 degrees F (18-21 C). Aerate the cooled wort extremely well. Add a healthy amount of active yeast culture and ferment for 4 to 8 days in the primary. Then transfer into a secondary fermenter and maintain temperature. Secondary aging should last at least two to three months.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated. This beer will take on its winning character as it approaches one year in age.
Silver Cup Winner
None
Bronze Cup Winner
None
CATEGORY 10:
BARLEY WINE-STYLE ALE
Barley Wines range from tawny copper to dark brown in color and have a full body with high residual malty sweetness. Complexity of alcohols and fruity-ester characters are often high and counterbalanced by the perception of low to assertive bitterness and extraordinary alcohol content. Hop aroma and flavor may be minimal to very high. Diacetyl should be very low. A caramel and vinous aroma and flavor are part of the character. Chill haze is allowable at cold temperatures.
| Original Gravity (°Plato): | 1.090-1.120 (22.5-30.0 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.024-1.032 (6-8 °Plato) |
| Alcohol by weight (volume): | 6.7-9.6% (8.4-12%) |
| Bitterness (IBU): | 50-100 |
| Color SRM (EBC): | 14-22 (35-90 EBC) |
Gold Cup Winner
Ozone Ale
Hubcap Brewery/Brewing Co.
143 E. Meadow Dr.
Vail, Colorado, USA 81658
Head Brewer: J. R. Rulapaugh
Established 1991
Production: 1,800 bbl. (2,100 hl.)
From the mountains and ski slopes of Vail, Colorado, head brewer J. R. Rulapaugh brews seventeen styles of ales for the love of full-flavored beers. There have been a lot of former homebrewers who have influenced beer character at this small brewery and brewpub, so much so that it is often hard to make the distinction between your own best homebrews and the beers brewed in their 7-barrel brewhouse here at 9,000 feet.
J. R. Rulapaugh, Head Brewer
The popularity of Hubcap beers at certain times of the season maxes out their brewing capacity. They serve six brands on tap with several rotating seasonal specialties to address any beer enthusiast’s mood swings. A limited amount of Hubcap ales are bottled and are available in select locations in Colorado, but as always, it is worth a visit to the source for the finest.
A single-step infusion mash is the procedure of choice for all their ales. They use English pale, Canadian organic pale and a combination of English and Belgian specialty malts. Hops come from England, the Czech Republic and the United States.
Ales regularly on tap are White River Wheat, Camp Hale Golden Ale, Ace Amber Ale, Beaver Tail Brown Ale, Vail Pale Ale and Rainbow Trout Stout. Powder Pig Porter, Ozone (barley wine-style) Ale, Tripel Lobotomy (brewed with Belgian ale yeast), Vailfest and Bagpipe Scotch Ale are formidable specialties gracing the spare taps on a rotating basis. Over the years the Hubcap Brewery has won several medals at the Great American Beer Festival, including two Gold Medals in the India Pale Ale category (1994 and 1995) with their Vail Pale Ale and a Silver Medal each for Beaver Tail Brown Ale in the Brown Ale category (1991) and Rainbow Trout Stout in the Dry Stout category (1992).
CHARACTER DESCRIPTION OF GOLD CUP-WINNING OZONE ALE
Deep red garnet ale with hints of orange in the hue. Fresh zesty and alcoholic aroma greets the senses. Kent Goldings hop aroma is surely evident but refrains from screaming. It is buttressed with a soft, gently stated toffee and caramel aroma. First flavor impression brings to mind the sweet love of caramel (but not a buttery caramel), becoming entangled with my own sneeze and hop bitterness. Perhaps roasted or black malt suggests itself in a very small way. Reluctant bitterness only goes as far as compensating for Ozone Ale’s sweetness. A coconutlike ester weaves its wonderful and exotic essence into the overall balance. Hardly any harsh or higher-distracting alcohols or astringency. And oh, yes, even at lower altitudes the warmth of alcohol has its effect, but it is finely balanced with a soft body and mouth feel, caramel and bitterness. Toffeelike caramel character follows in flavor, but, as in the aroma, is not overdone. This well-balanced, full-bodied barley wine ale finishes pleasingly clean. Aftertaste lingers with a comforting bitterness and a hint of toffee. A wonderfully sexy barley wine, a cause for and contributor to celebration.
• Recipe for 5 U.S. gallons (19 liters) Ozone Ale
Targets:
Original Gravity: 1.092 (22)
Final Gravity: 1.028 (7)
Alcohol by volume: 8.5%
Bittering Units: 88
ALL-GRAIN RECIPE AND PROCEDURE
| 161/2 lbs. | (7.5 kg.) | English 2-row pale malt |
| 1/4 lb. | (114 g.) | Belgian Cara Vienne malt |
| 1/2 lb. | (0.23 kg.) | English Carastan malt |
| 1/2 lb. | (0.23 kg.) | English crystal malt-60 Lovibond |
| 1/4 lb. | (114 g.) | English crystal malt-135/165 Lovibond |
| 18 lbs. | (8.2 kg.) | Total grains |
| 16 | HBU | (454 MBU) American Columbus hops (pellets)-105 minutes (bittering) |
| 10 | HBU | (284 MBU) English Kent Goldings hops (pellets)-30 minutes (flavor) |
| 1 1/2 | oz. | (42 g.) American Willamette hops (whole)—dry-hop for 2 weeks (aroma) |
| 1/4 | tsp. | Irish moss |
| 4/3 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1187 Ringwood Ale yeast or Wyeast 1742 Swedish
Ale yeast
Special notes for all-grain recipe: Because of the density of the boiling wort, it is difficult to calculate actual hop utilization using brewing formulas. Typical calculations for the prescribed hop dosage would yield about 98 bitterness units; however, it is estimated that actual bitterness will be closer to 88. Mash yields have been reduced to 70 percent efficiency due to the limitations of typical homebrewing systems. Sparge water is less than normally calculated so that total boiling volumes can be reasonably handled. Extended boiling time will increase carmelization of the wort, thus darkening the color from a calculated 18 SRM to a more likely 20 SRM.
A single-step infusion mash is employed to mash the grains. Add 18 quarts (17 l.) of 169-degree F (76 C) water to the crushed grain, stir, stabilize and hold the temperature at 152 degrees F (67 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l.) of 170-degree F (77 C) water. Collect about 8 gallons (30.5 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 105 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 105 minutes (or reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort extremely well. Add a healthy amount of active yeast culture and ferment for 4 to 8 days in the primary. Then transfer into a secondary fermenter and maintain temperature for an additional two weeks. Then add aromatic dry hops and age for two more weeks. Transfer into another aging vessel, straining out the dry hops. Age for at least two to three months for additional smoothness.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated. This beer will take on its winning character as it approaches one year in age.
MALT-EXTRACT RECIPE AND PROCEDURE FOR OZONE ALE
| 91/2 lbs. | (4.3 kg.) | English light dried malt extract |
| 1/2 lb. | (0.23 kg.) | English Carastan malt |
| 3/4 lb. | (0.34 kg.) | English crystal malt-60 Lovibond |
| 1/2 lb. | (0.23 kg.) | English crystal malt-135/165 Lovibond |
| 13/4 lbs. | (0.8 kg.) | Total grains |
Wyeast 1187 Ringwood Ale yeast or Wyeast 1742 Swedish Ale yeast
Steep crushed specialty grains in 11/2 gallons (5.7 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with 3 gallons (11.4 l.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes, turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of very cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort extremely well. Add a healthy amount of active yeast culture and ferment for 4 to 8 days in the primary. Then transfer into a secondary fermenter and maintain temperature for an additional two weeks. Then add aromatic dry hops and age for two more weeks. Transfer into another aging vessel, straining out the dry hops. Age for at least two to three months for additional smoothness.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated. This beer will take on its winning character as it approaches one year in age.
Silver Cup Winner
Big 12 Barley Wine
Little Apple Brewing Co.
Manhattan, Kansas, USA
Deep amber with red and orange hues. Explosively elegant caramel-malt aroma with complex fruitiness, slight butterscotch, slight banana, toffee and perhaps some hops. Hops are difficult to commit to in aroma with such complexity. Rich, full-bodied texture precedes the warming sparkle of alcohol, expressing its strength with the first sip. Bitterness is high enough that claiming to perceive any subtleties in numbers is folly. This is a malt-accented barley wine with a wonderful balance of quick-punch bitterness. The alcohol unsuccessfully attempts to smother other complex sensations of malt and the exotic accents of fermentation. Full-bodied. Full-textured. Full strength. Well balanced. The barest whisper of smokiness, perhaps from a handful of peat-smoked malt.
Estimated profile based on tasting
Color: 20-22 SRM (40-44 EBC)
Bittering Units: 50+ maybe up to 65
Bronze Cup Winner
Old Blue Granite Barley Wine
Blind Pig Brewing Co.
Temecula, California, USA
Deep coppery reddish brown barley wine sitting idly, visually calm, but with one sip…you only begin this great experience. Rich, deep aromatic caramel note contrasted with high sweet notes, yet not robustly sweet. Hop aroma is evident but not the predominant theme. Fruitiness is expressed as a faint wild cherry or plum. No evidence of bananas or apples. Mouth feel is full-bodied with a pale malt and caramel-like sweetness followed by an effusive dose of hop bitterness compensating for the meaty, beaty, big and bouncy malt and body. Alcohol warmth and flavor are clean. No higher-solventlike alcohols detected. Subtle roast-malt bitterness combines with the hop complexity, full body and sweet malt tones, lending a finished impression unlike any one component. Aftertaste is robust, estery, alcoholically warming, but not sharp. After all of this, one is no doubt enjoying the indulgence, and dare 1 conclude with any sense of legitimacy at this point that there is a faint sense of toffee? But then at this point I may not be able to make sense. Try it yourself and then tuck yourself in.
Brewery formulation uses 6 percent of various crystal malts and Chinook, Cascade and Centennial hops for bitterness, flavor and dry aroma hopping.
Estimated profile based on tasting
Original Gravity: 1.098 (23.5) indicated by the brewery
Final Gravity: 1.024 (6) indicated by the brewery
Alcohol by volume: 9.3% indicated by the brewery
Color: 15-16 SRM (30-32 EBC)
Bittering Units: 56-61(100 indicated by the brewery)
CATEGORY 11: ROBUST PORTER
Robust porters are black in color and have a roast malt flavor, but no roasted barley flavor. These porters have a sharp bitterness of black malt without a highly burnt/charcoal flavor. Robust porters range from a medium to full body and have a malty sweetness. Fruity esters should be evident and in proportional balance with roast malt and hop bitterness character. Hop flavor and aroma may vary from being negligible to medium in character.
Gold Cup Winner
Saint Brigid’s Porter
Great Divide Brewing Company
2201 Arapahoe St.
Denver, Colorado, USA 80205
Brewmaster: Brian Dunn
Established 1993
Production: 8,000 bbl. (9,400 hl.)
Founded by homebrewer and current brewmaster Brian Dunn, the Great Divide Brewing Company is one of several downtown Denver microbreweries currently thriving on the quality of the beers they are producing. Established in an old dairy building at an original capacity of 900 barrels per year, the Great Divide Brewing Company has since expanded to a capacity of 15,000 barrels with over thirteen employees. Brian and his wife, Tara, have their own special equity in their brewery, having had the inaugural brew take temporary priority over their honeymoon after their marriage on May 28, 1994. The first batch of beer was brewed on May 30, 1994, and was well received at its debut at the 1994 Colorado Brewers Festival.
Brian Dunn
Tara Dunn, Co-Founder/VP and Brian Dunn, Founding Brewer
Currently available in eleven states, Great Divide beers include Whitewater Wheat Ale, Bee Sting Honey Ale, Wild Raspberry Ale and Arapahoe Amber, as well as the award-winning Saint Brigid’s Porter. Seasonal brews are also looked forward to by local beer enthusiasts.
The label proclaims that “Irish lore has it that St. Brigid, the second most well known Saint after St. Patrick, was credited with the amazing miracle of transforming her bathwater into beer for thirsty clerics. We at Great Divide feel that this deed is worthy of sainthood. Don’t you?”
CHARACTER DESCRIPTION OF GOLD CUP-WINNING SAINT BRIGID’S PORTER
Deep dark brown color; actually quite opaque for all practical purposes with a rich, tan head. An exceptionally dry (not sweet) chocolatelike aroma with strong toasted-malt overtones. The strong cocoa character is this beer’s memorable signature. A chocolate lover’s beer dream come true. The first impression is of a medium-bodied beer with suggestions of dryness from roasted-malt astringency and fermentation. A grainy roast character follows and quickly diminishes as a clean semisweet chocolate flavor with caramel overtones emerges. Roast-grain bitterness is evident but quickly recedes. Fruitiness is not evident in flavor or aroma. No hop character to speak of, just a perfect balance of bitterness, creating a velvet sheen on the palate. Soft and mild, probably a midrange neutral American ale hop. Saint Brigid’s Porter dances on the edge of the extreme, feigning dark indulgence, but playing it safe, content to simply please. With its very clean fermented character, enjoy the space you occupy and the beer you’re with—that is the primary message.
• Recipe for 5 U.S. gallons (19 liters) Saint Brigid’s
Porter
Targets:
Original Gravity: 1.060 (15)
Final Gravity: 1.014 (3.5)
Alcohol by volume: 6%
Color: 75 or higher SRM (150 EBC)
Bittering Units: 25
ALL-GRAIN RECIPE AND PROCEDURE
| 7 lbs. | (3.2 kg.) | English 2-row pale malt |
| 2 lbs. | (0.9 kg.) | American Munich malt |
| 11/4 lbs. | (0.57 kg.) | American caramel malt-130 (or higher) Lovibond |
| 1/2 lb. | (0.23 kg.) | American wheat malt |
| 1/2 lb. | (0.23 kg.) | American Victory or other aromatic malt |
| 1 lb. | (0.45 kg.) | American chocolate malt |
| 1/4 lb. | (114 g.) | American black malt |
| 121/2 lbs. | (5.7 kg.) | Total grains |
| 5.5 | HBU | (156 MBU) American Willamette hops (whole)—90 minutes (bittering) |
| 2.5 | HBU | (71 MBU) American Tettnanger hops (whole)—45 minutes (flavor) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1056 American Ale yeast or other neutral, lowester, high-attenuating yeast
A single-step infusion mash is employed to mash the grains. Add 12.5 quarts (11.9 l.) of 167-degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15 l.) of 170-degree F (77 C) water. Collect about 6 gallons (22.8 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 90 minutes. When 45 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 90 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days at temperatures between 60 and 65 degrees F (15.5-18.5 C) in the primary. Then transfer into a secondary fermenter and chill to 60 degrees F (13-15.5 C) if possible.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MASH-EXTRACT RECIPE AND PROCEDURE FOR SAINT BRIGID’S PORTER
| 4 lbs. | (1.8 kg.) | English dried amber malt extract |
| 11/2 lbs. | (0.7 kg.) | English 2-row pale malt |
| 1 lb. | (0.45 kg.) | American Munich malt |
| 11/4 lbs. | (0.57 kg.) | American caramel malt-130 (or higher) Lovibond |
| 1/2 lb. | (0.23 kg.) | American wheat malt |
| 1/2 lb. | (0.23 kg.) | American Victory or other aromatic malt |
| 1 lb. | (0.45 kg.) | American chocolate malt |
| 1/4 lb. | (114 g.) | American black malt |
| 6 lbs. | (2.7 kg.) | Total grains |
Wyeast 1056 American Ale yeast or other neutral, lowester, high-attenuating yeast
A single-step infusion mash is employed to mash the grains. Add 6 quarts (5.7 l.) of 172-degree F (78 C) water to the crushed grain, stir, stabilize and hold the temperature at 156 degrees F (69 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2.5 gallons (2.4 l.) of 170-degree F (77 C) water. Collect about 3 gallons (11.5 l.) of runoff. Add malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 45 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days at temperatures between 60 and 65 degrees F (15.5-18.5 C) in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (13-15.5 C) if possible.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Bridgeport Porter
Bridgeport Brewing Co.
Portland, Oregon, USA
Deep, dark and opaque bottle-conditioned brew. Wonderful roasted-malt and cocoa aroma that is rich without being excessive. Pleasant fruitiness adds to the exotic complexity of this enticingly aromatic porter; has a special combination of characters found only in bottle-conditioned ales (and lagers). Medium-bodied mouth feel with an extraordinarily clean finish. Malt and hops linger joyously in the flavor along with a jig dance of fruitiness from the bottle-conditioned yeast character. Aftertaste attempts to be lighthearted but yields to the complexity of roast malt, bottle conditioning and well-balanced dose of hops. Hop effect is medium; neither soft nor harsh and American in nature. Richly satisfying porter. Extraordinarily clean.
Estimated profile based on tasting
Color: 40+ SRM (80+ EBC)
Bittering Units: 35-38
Bronze Cup Winner
The Edmund Fitzgerald Porter
Great Lakes Brewing Co.
Cleveland, Ohio, USA
Dark brown and simply opaque. Roast, chocolate and toasted malt characters blossom in the aroma. Flavor has a pleasant degree of black-roast malt astringency which lends some bitterness and dryness, adding to a reassuring porter experience. The dry, controlled bitterness is only a secondary theme. Though the nature of the bitterness is almost harsh, it seems to be very appropriate given the complexity of sweet malt (caramel), chocolate malt and thematic alelike fruitiness. Chocolate malt is not sweet chocolate but rather a balanced and suggestive bitter chocolate.
Overall taste impression is fresh, clean, assertive and mysteriously alluring. An excellent medium-bodied, full-flavored porter with a dry finish.
Estimated profile based on tasting
Color: 28+ SRM (56+ EBC)
Bittering Units: 38-43
CATEGORY 12: BROWN PORTER
Brown Porters are medium to dark brown in color and may have a red tint. No roasted-barley or strong burnt-malt character should be perceived. Low to medium malt sweetness is acceptable along with medium hop bitterness. This is a light- to medium-bodied beer. Fruity esters are acceptable. Hop flavor and aroma may vary from being negligible to medium in character.
| Original Gravity (°Plato): | 1.045-1.060 (11-15 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.008-1.016 (2-4 °Plato) |
| Alcohol by weight (volume): | 4.0-5.2% (5.0-6.5%) |
| Bitterness (IBU): 20-30 | |
| Color SRM (EBC): | 20-35+ (40-70+ EBC) |
Stephane A. Weins
(l. to r.) Kent Taylor, Owner; Stephanie Weins, Owner and G.M.; and Dave Miller, Owner and Brewmaster
Cold Cup Winner
St. Charles Porter
Blackstone Restaurant and Brewery
1918 West End Ave.
Nashville, Tennessee, USA 37203
Brewmaster: David Miller
Established 1994
Production: 1,000 bbl. (1,200 hl.)
In the heart of Nashville, some might say there is an inspiration for the southeastern brewpub and restaurant scene. Founded in 1994 by Kent Taylor and Stephanie Weins, the Blackstone Restaurant and Brewery began as a homebrewer’s dream, although one not without several obstacles that had to be overcome in making the dream a reality: the need to raise money and secure a location and, for Kent, to work on the real estate closing twenty-four hours after surgery for a herniated disk. But the founders prevailed, and the Blackstone fortunes soon found its brewmaster, award-winning homebrew pioneer and expert Dave Miller. Dave was the American Homebrewers Association’s 1981 Homebrewer of the Year and is the author of several books, including The Homebrewing Guide (Storey Communications), Complete Handbook of Homebrewing (Garden Way) and Pilsener (Brewers Publications’ Classic Beer Style Series). Miller, formerly the original brewmaster of The St. Louis Brewery in St. Louis, Missouri, moved to Nashville to begin brewing his award-winning beer there.
Blackstone’s beers attempt to present a variety of beer styles from around the world, using hops and malts from several different countries. The brewery claims its own unique interpretation of these classic styles.
St. Charles Porter is based on Kent Taylor’s prizewinning homebrew recipe and Dave Miller’s adaptation of it. St. Charles Porter was born from these two different recipes whose batches were combined. It was so good, Miller simply summed the two recipes and divided by two.
Brewmaster’s specials have included Nut Brown Ale, Spiced Christmas Ale, Oatmeal Stout, Irish Stout, German Hefeweizen, Belgian Wit, Raspberry Wheat, Scotch Ale, Oktoberfest, California Common, Amber, India Pale Ale, Extra Special Bitter, Altbier, American wheat beers, English mild and Pilsener.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING ST. CHARLES PORTER
Brown color with a red hue. Very sweet malty aroma with accent of toasted malt and chocolate character. Along with low-profile fruitiness, the aroma promises a well-balanced flavor. Hops not notable in aroma. The initial flavor impression suggests roasted-malt astringency and bitterness but not to an overwhelming degree that would distract from the finish. Small amount of black-malt character accents flavor impression. American-type hop flavor is evident to the perceptive palate, barely suggested and delicately accomplished. The impression of hop bitterness is low, likely due to the medium to full body.
• Recipe for 5 U.S. gallons (19 liters) St. Charles
Porter
Targets:
Original Gravity: 1.052 (13)
Final Gravity: 1.014 (3.5)
Alcohol by volume: 5.3%
Color: 25 SRM (50 EBC)
Bittering Units: 30
ALL-GRAIN RECIPE AND PROCEDURE
| 71/2 lbs. | (3.4 kg.) | American 2-row pale malt |
| 3/4 lb. | (0.34 kg.) | flaked barley |
| 3/4 lb. | (0.34 kg.) | English crystal malt-60 Lovibond |
| 1/2 lb. | (0.23 kg.) | Belgian Special "B" malt |
| 1/2 lb. | (0.23 kg.) | American Victory or other (Biscuit, etc.) aromatic malt |
| 1/2 lb. | (0.23 kg.) | English chocolate malt |
| 1/4 lb. | (114 g.) | English black malt |
| 103/4 lbs. | (4.9 kg.) | Total grains |
| 12.5 | HBU | (354 MBU) American Willamette hops (pellets)-30 minutes (bittering) |
| 2.5 | HBU | (71 MBU) American Centennial hops (pellets)-l0 minutes (flavor) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1056 American Ale yeast
A single-step infusion mash is employed to mash the grains. Add 11 quarts (10.5 l.) of 171-degree F (77 C) water to the crushed grain, stir, stabilize and hold the temperature at 154 degrees F (68 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15 l.) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l.) of runoff and bring to a full and vigorous boil. Do not add bittering hops yet.
The total boil time will be 75 minutes. When 30 minutes remain, add bittering hops. When 10 minutes remain, add flavor hops and Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) and let secondary finish fermentation and cold aging for another two weeks.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MASH-EXTRACT RECIPE AND PROCEDURE FOR ST. CHARLES PORTER
| 31/2 lbs. | (1.6 kg.) | English light dried malt extract |
| 13/4 lbs. | (0.80 kg.) | American 2-row pale malt |
| 3/4 lb. | (0.34 kg.) | flaked barley |
| 3/4 lb. | (0.34 kg.) | English crystal malt-60 Lovibond |
| 1/2 lb. | (0.23 kg.) | Belgian Special "B" malt |
| 1/2 lb. | (0.23 kg.) | American Victory or other (Biscuit, etc.) aromatic malt |
| 1/2 lb. | (0.23 kg.) | English chocolate malt |
| 1/4 lb. | (114 g.) | English black malt |
| 5 lbs. | (2.3 kg.) | Total grains |
Wyeast 1056 American Ale yeast
A single-step infusion mash is employed to mash the grains. Add 5 quarts (4.75 l.) of 171-degree F (77 C) water to the crushed grain, stir, stabilize and hold the temperature at 154 degrees F (68 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2 gallons (7.6 l.) of 170-degree F (77 C) water. Collect about 2.5 gallons (9.5 l.) of runoff. Add malt extract and bring to a full and vigorous boil. Do not add bittering hops. The total boil time will be 60 minutes. When 30 minutes remain, add bittering hops. When 10 minutes remain, add flavor hops and Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) and let secondary finish fermentation and cold aging for another two weeks.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Haystack Black
Portland Brewing Co.
Portland, Oregon, USA
Rich, dark cocoa brown with overall red hue. Reassuring alelike fruitiness blends with a refreshing floral hop aroma. Though moderate in intensity, the relative assertiveness of the roast malt and black malt is a signature of the overall flavor and aroma characters. Dark caramel malt also contributes to flavor and aroma. The roasted and black malts also add bitterness and astringency, but impressions quickly move on to caramel sweetness, then to the tingling of alcohol. Fruity character comes through in the flavor while hop bitterness is soft and not too assertive. A gentle balance of roast malt, hop bitterness, fruity alelike character and malt sweetness combines with a medium-bodied mouth feel and a medium-dry finish. A porter by anyone’s standard.
Brewery formulation uses light and dark caramel malts with Nugget, Willamette and Kent Goldings hops used for bitterness, flavor and aroma.
Estimated profile based on tasting
Original Gravity: 1.052 (13.0) indicated by the brewery
Final Gravity: 1.016 (4.0)
Alcohol by volume: 4.8%
Color: 20-24 SRM (40-48 EBC)
Bittering Units: 27-31 (27 indicated by the brewery)
Bronze Cup Winner
Stoddard’s Porter
Stoddard’s Brewhouse and Eatery
Sunnyvale, California, USA
Deep dark opaque ale with a hint of red. Cocoa and roasted-malt character in aroma with a butterscotch complement. A brisk hop aroma emerges, adding to an overall enchanting complexity. Medium-bodied mouth feel is followed with a remarkable dry finish due to the astringency the roast malt contributes. This enhances the drinkability, especially for those who enjoy medium- or lighter-bodied porters. Flavor is also reminiscent of a hazel-nutty, almost biscuitlike malt character. Not a particularly hoppy porter. Aftertaste is sweet and clean with a refreshing clean palate of subtle roast-malt bitterness. Pleasant and meaningful drinkability.
Brewery formulation uses English crystal, brown and chocolate malts with English Fuggles and German Haller-tauer hops for bitterness, flavor and aroma.
Estimated profile based on tasting
Original Gravity: 1.052 (13)
Final Gravity: 1.016 (4.1)
Alcohol by volume: 4.5%
Color 50+ SRM (100+ EBC) (about 40 SRM indicated by the brewery)
Bittering Units: 30-32 (25 indicated by the brewery)
CATEGORY 13: SWEET STOUT
Sweet Stouts, or Cream Stouts, have less roasted bitter flavor and more full-bodied mouth feel than Dry Stouts. The style can be given more body with milk sugar (lactose) before bottling. Malt sweetness, chocolate and caramel flavor should dominate the flavor profile. Hops should balance sweetness without contributing apparent flavor or aroma.
| Original Gravity (°Plato): | 1.045-1.056 (11-14 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.012-1.020 (3-5 °Plato) |
| Alcohol by weight (volume): | 2.5-5% (3-6%) |
| Bitterness (IBU): | 15-25 |
| Color SRM (EBC): | 40+ (150+ EBC) |
Cold Cup Winner
Mackeson XXX Stout
Whitbread Beer Company
Porter Tun House
500 Capability Green Luton
Bedfordshire, LU1 3LS, England
Brewmaster: Michael Howard
Original Mackeson Brewery established 1669
Production: 4.3 million bbl. (5 million hl.)
“It looks good, it tastes good…and by golly, it does you good!” With this promotion and others during the post-World War II era, Mackeson Stout sustained its legendary status as the one and original sweet “milk” stout.
The original Mackeson brewery dates back to 1669, when records show that a lames Pashley mortgaged his brewhouse to another merchant for 50 pounds sterling. The brewery passed from one owner to another until 1790 when Henry Mackeson, then a wine merchant, bought the brewery. The brewery prospered during and after the Napoleonic Wars, brewing a range of cask beers such as Bitter, Hythe Guinea Ale, Light Pale Ale, Pale Ale, Porter and “Specialite” Anglo-Lager beer. But it wasn’t until 1907, when the brewery launched a brand-new and innovative product called Mackeson’s Milk Stout, that success and a place in brewing history was assured for the name Mackeson.
Paul Abrams
Mike Howard, Brewmaster
Individuals in England first applied for patents for a beer based on milk and malt in 1875. By the late 1890s many ideas had been tested on the practicality of using peptonized separated milk in lieu of water for the mashing process. But it wasn’t until 1907 when the small brewery in Hythe, County Kent, actually created a product using milk sugars as an ingredient. Thus was born and patented the term “milk stout,” an exclusive product of the Mackeson & Co. Brewery. The popularity of the product led to infringements on their patent and trademarks and the invention of such terms as “cream stout” to circumvent trademarks and patents.
Whitbread acquired the Mackeson Brewery in 1929, then brewing a full variety of cask and bottled beers such as Pale Ale, Light Pale Ale, India Pale Ale, SB Pale Ale, Old Ale, Dark Ale, Nut Brown Ale, Strong Ale, Old Kentish XXXXX Strong Ale, Stout and Milk Stout. Whitbread thought of discontinuing Mackeson Milk Stout, but while it considered the idea, the product proved wildly popular in test markets. Its continuation was assured.
World War II approached, exploded and ended. The production of Mackeson Mild Stout was never disrupted. Postwar attitudes toward the exaggerated benefits advertised by “milk stout” brewers helped bring an end to the use of the word “milk” with stout. Despite missing the word “milk” on the label, Mackeson Stout became one of the biggest successes for Whitbread, appreciated by those with a preference for sweeter beer. In 1961 sales of Mackeson Stout rose to nearly 500,000 U.S. barrels (585,000 hl.).
The original Hythe Brewery in Kent was abandoned in 1968. Operations for stout production were moved to Whitbread’s Samlesbury brewery. In the heyday of the 1960s Mackeson Stout was exported to over sixty countries and brewed under license in Belgium, Saint Lucia, Jamaica, New Zealand and Singapore. Though not nearly as popular now, Mackeson Stout continues to be brewed with a small proportion of lactose sugar for added body and sweetness. It remains the leader and benchmark for all beer aficionados who appreciate the one and original “milk” stout.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING MACKESON XXX STOUT
Rich black color layered with an equally rich brown head. Sweet malt aroma accompanied by a roasted chocolate-malt character presents a first impression. There is very little fruitiness. The overall character is clean and simply stated with no evidence of hop aroma. Flavor is initiated with a suggestion of black roasted, smoky malts. But the predominant impression is a complex malty sweetness accompanied by a light underlying bitterness. Mouth feel is full-bodied. The progression is from sweet to chocolate to biscuit-toasted malt characters, followed with a finishing touch of roasted-burnt malt and hop bitterness.
Mackeson’s “secret” is the addition of both lactose and sucrose for body and sweetness. The beer is then pasteurized to prevent further fermentation, a step most homebrewers would rather avoid. Crystal and aromatic malts can be substituted, but the end result will never be quite the same. Heat pasteurization would be the only true means of coming close to authentically reproducing much of the character of this fabled and classic sweet stout.
• Recipe for 5 U.S. gallons (19 liters) Mackeson XXX Stout
Targets:
Original Gravity: 1.058 (14.5)
Final Gravity: 1.022 (5.5)
Alcohol by volume: 4.6%
Color: 135 SRM (270 EBC)
Bittering Units: 25
ALL-GRAIN AND ADJUNCT RECIPE AND PROCEDURE
| 7 lbs. | (3.2 kg.) | English 2-row pale malt |
| 1/2 lb. | (0.23 kg.) | American Victory or other aromatic malt |
| 1/2 lb. | (0.23 kg.) | English chocolate malt |
| 13/4 lbs. | (0.8 kg.) | high-maltose corn syrup |
| 1/4 lb. | (114 g.) | highly caramelized corn syrup |
| 8 lbs. | (3.2 kg.) | Total grains |
| 6.5 | HBU | (184 MBU) English Kent Goldings hops (pel;ets)-6 minutes (bittering) |
| 1/4 | tsp. | Irish moss |
| 4 | oz. (114 g.) | sucrose |
| 2 | oz. | (57 g.) lactose |
Wyeast 1338 European Ale yeast or 1968 London ESB can be recommended; low esters, low attenuation, emphasizes maltiness
Special equipment: CO2 tank and regulator, 5-gallon keg, counterpressure bottling system.
A single-step infusion mash is employed to mash the grains. Add 8 quarts (7.6 l.) of 175-degree F (80 C) water to the crushed grain, stir, stabilize and hold the temperature at 158 degrees F (70 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4.5 gallons (17 l.) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l.) of runoff, add corn syrups and bittering hops, and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and age for three weeks.
When secondary aging is complete, chill the beer to 33 degrees F (0 C). Dissolve the sucrose and lactose in a small amount of boiling water and add it to the beer, then transfer the beer into a 5-gallon keg. Artificially carbonate immediately by applying CO2 pressure and dissolving the gas into solution. (See pages 183-87, The Home Brewer’s Companion.) Using counterpressure bottle equipment, fill bottles. Fill to within one half to three quarters of an inch of the bottle top. At this point it is extremely important to thoroughly pasteurize each bottle by raising the temperature of the beer to 151 degrees F (66 C) for a period of 17 minutes. This is equivalent to about 120 pasteurization units, recommended for pasteurization of nonalcoholic beverages with fermentable carbohydrates present. Warning: If beer is not thoroughly pasteurized, yeast will ferment the remaining sucrose and cause excessive pressure, resulting in exploding bottles.
ALL-GRAIN RECIPE AND PROCEDURE FOR MACKESON XXX STOUT WITHOUT PASTEURIZATION
| 6.5 | HBU | (184 MBU) English Kent Goldings hops (pelets)-75 minutes (bittering) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1338 European Ale yeast or 1968 London ESB can be recommended; low esters, low attenuation, emphasizes maltiness
A single-step infusion mash is employed to mash the grains. Add 11 quarts (10.5 l.) of 175-degree F (80 C) water to the crushed grain, stir, stabilize and hold the temperature at 158 degrees F (70 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4.5 gallons (17 l.) of 170-degree F (77 C) water. Collect 6 gallons (21 l.) of runoff, add corn syrups and bittering hops, and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 10 minutes remain add Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and age for three weeks.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE
| 5 lbs. | (2.3 kg.) | English dark dried malt extract |
| 1/2 lb. | (0.23 kg.) | English chocolate malt |
| 1/2 lb. | (0.23 kg.) | English black roast malt |
| 1 lb. | (0.45 kg.) | English crystal malt—40 Lovibond |
| 1 lb. | (0.45 kg.) | English crystal malt—135/165 Lovibond |
| 3 lbs. | (1.4 kg.) | Total grains |
| 8.5 | HBU | (241 MBU) English Kent Goldings hops (pellets)—60 minutes (bittering) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1338 European Ale yeast or 1968 London ESB can be recommended; low esters, low attenuation, emphasizes maltiness
Steep crushed speciality grains in 11/2 gallons (5.7 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 21/2 gallons (9.5 l.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary and allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Stillwater Cream Stout
Colorado Brewing Co.
Thornton, Colorado, USA
Deep, dark brown opaque ale. Sweet cocoa aroma emerges from combination of caramel and chocolate malts. Weaving itself into this tapestry stout, roasted barley and/or malt lends a pleasant and slightly smoky character to the aroma. The earthy foundation of roasted malts is complemented by a perfect balance of sweet caramel malts. Complexity continues with the suggestion of hazelnut/biscuitlike character. First flavor impression is a wonderfully clean character, yet full of roasted- and pale-malt complexity, balanced with nonintrusive hop character. This is a malt-based stout that is gentle and not satiatingly sweet. An extremely drinkable stout. Medium-bodied mouth feel is in harmony with an austere complexity worthy of World Beer Cup recognition. Aftertaste is not strong or bitter; rather it is like a gentle, well-made cup of smooth, satisfying coffee. An excellent example of the style, though not as sweet as the Gold Cup winner.
Brewery formulation uses crystal, chocolate, black and Cara-Pils malts and roast barley along with English Fuggles and East Kent Goldings hops for bitterness, flavor and aroma.
Estimated profile based on tasting
Original Gravity: 1.056 (14) indicated by the brewery
Final Gravity: 1.018 (4.5) indicated by the brewery
Alcohol by volume: 4.3% indicated by the brewery
Color: 30+ SRM (60+ EBC) (100 SRM indicated by the
brewery)
Bittering Units: 27-28 (24 indicated by the brewery)
Bronze Cup Winner
None
CATEGORY 14: OATMEAL STOUT
Oatmeal Stouts typically include oatmeal in their grist, which results in a pleasant, full flavor and smooth profile that is rich without being grainy. Roasted malt character of caramel and chocolate should be evident, smooth and not bitter. Bitterness is moderate, not high. Hop flavor and aroma are optional but should not overpower the overall balance. This is a medium- to full-bodied, minimally fruity-estery beer.
| Original Gravity (°Plato): | 1.038-1.056 (9.5-14 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.008-1.020 (2-5 °Plato) |
| Alcohol by weight (volume): | 3.0-4.8% (3.8-6%) |
| Bitterness (IBU): | 20-40 |
| Color SRM (EBC): | 20+ (80+ EBC) |
Gold Cup Winner
Zoser Oatmeal Stout
Oasis Brewery and Restaurant
1095 Canyon Blvd.
Boulder, Colorado, USA 80302
Brewmaster: Bill Sherwood
Established 1992
Production: 9,000 bbl. (10,500 hl.) combined total of brewpub and brewery annex
It’s the brewpub that’s four blocks from the office; my office, that is. Kind of a homebrewer’s dream, if you like homebrew and you’re dreaming my dream. You’ll always find an unusual mix of people at the Oasis: veteran and new homebrewers, beer enthusiasts, college students, pool guppies and people who simply enjoy being people. The Oasis Brewery is no newcomer to the medal hall of fame. Under the worthy reign of brewmaster Bill Sherwood and owners George and Lynne Hanna, it has been winning Gold, Silver and Bronze medals at the Great American Beer Festival since it opened. The brewpub’s 7-barrel brewhouse consistently churns out acclaimed Capstone ESB, Zoser Oatmeal Stout, Tut Brown Ale, Oasis Pale Ale and Scarab Red, as well as seasonal specialities such as Blueberry Ale, Lemon Ale, Fest Beer, Bocks, Doppelbocks and many more full-flavored brews. With pool tables on the second floor and great dining on the first, Oasis has always been a meeting place for brew folks.
William Sherwood, Brewmaster
Homebrewers have even had the opportunity to brew their recipes at the Oasis. Call the Oasis a homebrew-friendly brewpub. The beers and the ambience speak for themselves.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING ZOSER OATMEAL STOUT
Opaque, deep dark brown. There’s a rich brown head and some foam clinging to the glass. There’s no light passing through this stout. Very appealing and rich in appearance. Aroma suggests caramel, roast barley and chocolate malts, with a toffeelike character. A noncitrusy hop aroma suggests itself, but fades quickly as it blends with malt aromatics. The flavor comes on strong with a rich chocolatelike texture balanced with the appropriate medium to full body of a perfect oatmeal stout. Roasted-malt-and-barley character comes through with some contribution of acidity and dry, roast astringency. This is actually quite refreshing, balancing the full body and malty sweetness of Zoser. No diacetyl, some sweet fruitiness in aroma, but not banana. Though full-bodied, its finish and aftertaste are clean and dry. Sweetness does not linger, but the astringency of roast malts does.
• Recipe for 5 U.S. gallons (19 liters) Zoser Oatmeal
Stout
Targets.
Original Gravity: 1.063 (13.5)
Final Gravity: 1.016 (4)
Alcohol by volume: 6.9%
Color: Black SRM (Black EBC)
Bittering Units: 29
ALL-GRAIN RECIPE AND PROCEDURE
| 10 lbs. | (4.5 kg.) | American 2-row pale malt |
| 1/2 lb. | (0.23 kg.) | American roasted barley |
| 1 lb. | (0.45 kg.) | American caramel malt—130 Lovibond |
| 3/4 lb. | (0.34 kg.) | oatmeal |
| 3/4 lb. | (0.34 kg.) | American chocolate malt |
| 1/4 lb. | (114 g.) | American black malt |
| 131/4 lbs. | (6.0 kg.) | Total grains |
Wyeast 1056 American Ale yeast
A single-step infusion mash is employed to mash the grains. Add 13 quarts (12.4 l.) of 169-degree F (76 C) water to the crushed grain, stir, stabilize and hold the temperature at 152 degrees F (66.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4.5 gallons (15 l.) of 170-degree F (77 C) water. Collect about 6 gallons (22.8 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 90 minutes. When 30 minutes remain, add flavor hops. When 15 minutes remain, add aroma hops and Irish moss. After a total wort boil of 90 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C), and let secondary finish fermentation and cold aging for another two weeks.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MASH-EXTRACT RECIPE AND PROCEDURE FOR ZOSER OATMEAL STOUT
| 5 lbs. | (2.3 kg.) | English dark dried malt extract |
| 2 lbs. | (0.9 kg.) | American 2-row pale malt |
| 1/2 lb. | (0.23 kg.) | American roasted barley |
| 1 lb. | (0.45 kg.) | American caramel malt—130 Lovibond |
| 3/4 lb. | (0.34 kg.) | oatmeal |
| 3/4 lb. | (0.34 kg.) | American chocolate malt |
| 1/4 lb. | (114 g.) | American black malt |
| 51/4 lbs. | (2.4 kg.) | Total grains |
| 3.5 | HBU | Cascade hops (pellets)—90 minutes (bittering) |
| 3 | HBU | (85 MBU) American Willamette hops (pellets)—90 minutes (bittering) |
| 2 | HBU | (56 MBU) American Cascade hops (pellets) |
| 30 | minutes (flavor) | |
| 3 | HBU | (85 MBU) American Willamette hops (pellets)—15 minutes (flavor) |
| 1/4 | tsp. | Irish moss |
| 1/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1056 American Ale yeast
A single-step infusion mash is employed to mash the grains. Add 5 quarts (4.8 l.) of 169-degree F (76 C) water to the crushed grain, stir, stabilize and hold the temperature at 152 degrees F (66.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge runoff with 2.5 gallons (9.5 l.) of 170-degree F (77 C) water. Collect about 3 gallons (11.5 l.) of runoff. Add malt extract and bittering hops, and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 30 minutes remain, add flavor hops. When 15 minutes remain, add aroma hops and Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat. Then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort very well. Add a healthy and very active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C), and let secondary finish fermentation and cold aging for another two weeks.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
None
Bronze Cup Winner
Gray’s Classic Oatmeal Stout
Gray Brewing Co.
Janesville, Wisconsin, USA
If you take the time to observe, you’ll see a hint of evocative ruby red peering through the edges of this dark but not black stout. Malt aroma is a combination of darkly roasted chocolate malts along with aromatic biscuitlike malt and caramel malt. Aromatics of roast barley are strong and expressive, like black coffee with a slightly burnt/phenolic character in a pleasant way. Flavor revisits the strong roasted barley character, while bitterness is not particularly high, though well balanced with specialty-malt sweetness, cocoa and light astringent bitterness of roasted barley. Oatmeal enhances the smooth medium body and overall texture. Medium body is soothed with the texture that oatmeal brings to a well-made stout. No hop flavor or aroma to speak of.
This beer won a Gold Medal in the 1994 GABF in the Specialty Stout category.
Estimated profile based on tasting
Color: 26+ SRM (52+ EBC)
Bittering Units: 28-30
CATEGORY 15: IMPERIAL STOUT
Dark copper to very black, Imperial Stouts typically have alcohol contents exceeding 8 percent. The extremely rich malty flavor and aroma are balanced with assertive hopping and fruity-ester character. Perceived bitterness can be moderate and in balance with malt character to very high in the darker versions. Roasted-malt astringency and bitterness can be moderately perceived but should not overwhelm the overall character. Hop aroma can be subtle to overwhelmingly floral. Diacetyl (butterscotch) levels should be very low.
| Original Gravity (°Plato): | 1.075-1.090 (19-22.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.020-1.030 (4-7.5 °Plato) |
| Alcohol by weight (volume): | 5.5-7% (7-9%) |
| Bitterness (IBU): | 50-80 |
| Color SRM (EBC): | 20+ (80+ EBC) |
Gold Cup Winner
Old Rasputin Russian Imperial Stout
North Coast Brewing Co.
444 North Main St.
Fort Bragg, California, USA 95437
Brewmaster: Mark Ruedrich
Established 1988
Production: 9,000 bbl. (10,500 hl.)
Homebrew. It endears and captures imaginations. Mark Ruedrich honed his skills as a homebrewer while living in England in the late 1970s. There, he discovered what he refers to as “real beer” and soon became involved with the Campaign for Real Ale (CAMRA). Moving back to the United States and settling in Northern California, he encountered homebrew destiny when he met his future partners, Tom Allen and Joe Rosenthal. Destiny proceeded while he worked construction with Tom for Joe’s nineteenth-century inn. The combination of brewing, restaurant management and construction skills evolved along with home fermentations. Through an all-natural progression of events and hard work, the three partners converted a building that at various times had been a mortuary, a church and a college into an award-winning brewery and restaurant recently named Mendocino County Restaurant of the Year.
Mark Ruedrich, Brewmaster
Situated on the rugged California coastline, the brewery is complemented by towering redwoods and fishermen’s wharves, offering comforting ambience, warmth and mucho gusto.
North Coast offers several ales and lagers, including their Great American Beer Festival award-winning Red Seal Ale, Scrimshaw Pilsner, Old No. 38 Stout, Alt Nouveau and Oktoberfest Ale. Old Rasputin Russian Imperial Stout now joins their repertoire as a Gold Cup winner in the World Beer Cup. Along with other seasonal specialities such as Blue Star Wheat beer, it is available in their taproom and grill.
North Coast Brewing Company says a lot for the destiny that homebrew can inspire; you know, the stuff between the bubbles.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING OLD RASPUTIN RUSSIAN IMPERIAL STOUT
There’s no doubt about the darkness—just black with a rich brown head. A fruit berry-strawberry-plumlike aroma is an overture beginning this dark and joyous symphony. If fruitiness can be described as having a high note, I’ll take the liberty to describe it as such. Clean with not a hint of initial banana or apple. Then as cellos, the roast malt emerges after initial confrontation with fruitiness. Ahh, then there emerges a brief allusion to banana in the form of a mild taffylike character with hints of caramel, sweet biscuit, rich toffeelike candy aromas. Like silk, the flavor enraptures with a rich and full-bodied consistency. The aftertaste reminisces as dry-roasted malt and hop bitterness. Astoundingly well balanced. All the complex components of fruitiness, hops, bitterness, flavor, aroma, sweetness, malt, astringency and alcohol emerge, stated simply as black silk. The black-malt bitterness is a serious component of flavor, body and texture. The body is full and hop bitterness low enough so that the overall bitterness is a casual but memorable experience. The high alcohol is warming. Each sip makes you feel rich. (Being rich is not about how much beer you have, but how you enjoy the beer you do have.) With eyes closed (and that gets easier with each delectable swallow), dreams of your existence become only pleasant ones. A beer to impart a truly spiritual happiness.
• Recipe for 5 U.S. gallons (19 liters) Old Rasputin
Russian Imperial Stout
Note: because of the high malt content, process efficiency is 70 percent rather than 75 percent.
Targets:
Original Gravity: 1.090 (21.5)
Final Gravity: 1.018 (4.5)
Alcohol by volume: 9.2%
Color: Black SRM (Black EBC)
Bittering Units: Actual at 55, though calculated to 81 with the consideration that density of full-grain wort reduces utilization.
ALL-GRAIN RECIPE AND PRECEDURE
| 131/2 lbs. | (5.7 kg.) | American 2-row Klages or English 2-row Harrington pale malt |
| 11/2 lbs. | (0.69 kg.) | English crystal malt-120 Lovibond |
| 3/4 lb. | (0.34 kg.) | American Victory or other aromatic malt |
| 11/4 lbs. | (0.57 kg.) | English chocolate malt |
| 1 lb. | (0.45 kg.) | English roasted barley |
| 1/2 lb. | (0.23 kg.) | English black malt |
| 21/2 lbs. | (1.1 kg.) | English brown malt |
| 21 lbs. | (9 kg.) | Total grains |
Wyeast 1272 American Ale II yeast is suggested.
A single-step infusion mash is employed to mash the grains. Add 5 gallons (19 l.) of 172-degree F (78 C) water to the crushed grain, stir, stabilize and hold the temperature at 155 degrees F (68.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l.) of 170-degree F (77 C) water. Collect about 8 gallons (30 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time is estimated at 105 minutes in order to evaporate the wort down to the final batch size of 5 gallons (19 l.). When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of about 105 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort extremely well. Add a very good dose of an active yeast culture and ferment in the primary until gravity drops to 1.032-1.036 (8-9) (an estimated 7 to 8 days in the primary). Then transfer into a secondary fermenter, chill to 60 degrees F (13-15.5 C) if possible. Let age for two weeks, then add dry hops. Then age two additional weeks. Remove dry hops or rack off into another vessel and age for one month.
When aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MASH-EXTRACT RECIPE AND PROCEDURE FOR OLD RASPUTIN RUSSIAN IMPERIAL STOUT
| 53/4 lbs. | (2.6 kg.) | English amber dried malt extract |
| 2 lbs. | (0.9 kg.) | American 2-row Klages or English 2-row Harrington pale malt |
| 11/2 lbs. | (0.69 kg.) | English crystal malt-120 Lovibond |
| 3/4 lb. | (0.34 kg.) | American Victory or other aromatic malt |
| 11/4 lbs. | (0.57 kg.) | English chocolate malt |
| 1 lb. | (0.45 kg.) | English roasted barley |
| 1/2 lb. | (0.23 kg.) | English black malt |
| 21/2 lbs. | (1.1 kg.) | English brown malt |
| 91/2 lbs. | (4.3 kg.) | Total grains |
| 14 | HBU | (397 MBU) Cluster hops (pellets)—105 minutes (bittering) |
| 5 | HBU | (142 MBU) American Centennial hops (pellets)—105 minutes (bittering) |
| 6 | HBU | (170 MBU) American Liberty hops (pellets)—30 minutes (flavor) |
| 4 | HBU | (113 MBU) American Northern Brewer hops (pellets)—30 minutes (flavor) |
| 1 1/2 | oz. | (42 g.) American Liberty hops (pellets)—dry-hop for two weeks (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1272 American Ale II yeast is suggested.
A single-step infusion mash is employed to mash the grains. Add 9.5 quarts (9 l.) of 172-degree F (78 C) water to the crushed grain, stir, stabilize and hold the temperature at 155 degrees F (68.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15 l.) of 170-degree F (77 C) water. Collect about 5.5 gallons (11.5 l.) of runoff. Add malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time is estimated at 105 minutes in order to evaporate the wort down to the final concentrated wort of about 3.5 gallons (13 l.) yield. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of about 105 minutes (reducing the wort volume to about 3.5 gallons [13 l.]), turn off the heat, then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 65-70 degrees F (18.5-21 C). Aerate the cooled wort extremely well. Add a very good dose of an active yeast culture and ferment in the primary until gravity drops to 1.032-1.036 (8-9) (an estimated 7 to 8 days in the primary). Then transfer into a secondary fermenter, chill to 60 degrees F (13-15.5 C) if possible. Let age for two weeks, then add dry hops. Then age two additional weeks. Remove dry hops or rack off into another vessel and age for one month.
When aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Imperial Stout
Wiibroes Brewery Co.
Helsingor, Denmark
Rich, light brown head secures a deep, dark black imperial stout. Bubbles languidly rise to the surface, suggesting a full body. Beautifully aromatic mild roast coffee/chocolate malt intensifies as smoothness. Also woven into this rich and malty stout is a fleeting suggestion of floral hops, but one can’t be quite sure with such a rich roast-malt character. Flavor impression is immediately alcoholic accompanied by a remarkable clean dryness followed by an amusingly astringent roasted malt and simple balance of hop bitterness. Bitterness is straightforward with no flavor overtones. Full-bodied, well-attenuated and cleanly brewed high-gravity stout (also called Wiibroe Porter). An imperial stout in a classic European sense, it is not complicated with floral and flavor hops, but rather relies on clean bitterness, controlled fermentation and a complexity of roasted malts to create a complementing dryness. The initial impression of the full body continues in the aftertaste in a devious way as one settles down with this refreshingly clean, strong and wonderfully deceiving stout. A very reflective and friendly beer. My thoughts become one with Wiibroe. (Omigosh, I drank the whole bottle. No more tasting today.)
Brewery formulation uses Danish Pilsner, German Colour, Munchener and Karamel malts used with German Haller-tauer hops for bitterness. Bottom-fermented with lager yeast.
Estimated profile based on tasting
Original Gravity: 1.081 (19.5) indicated by the brewery
Final Gravity: 1.019 (4.8) indicated by the brewery
Alcohol by volume: 8.2% indicated by the brewery
Color: 30+ SRM (60+ EBC)
Bittering Units: 40-45 (43 indicated by the brewery)
Bronze Cup Winner
Centennial Russian Imperial Stout
Trinity Brewhouse
Providence, Rhode Island, USA
Close your eyes on a moonless night. There are no ales darker. Surprisingly, there seems to be no suggestion of roasted malt, roasted barley or alcohol aroma. But that is my fault for having chilled this stout excessively. As it warms and as any good ale will do, these characters emerge as a lost friend found. Alelike fruitiness blends nicely. Flavor is medium- to full-bodied with a quick, brief caramel sweetness swiftly evolving to a roasted-barley, malt and hop bitterness, sending the senses over the edge. You’ve got to love it if stout is your style. Bitterness is a real asset, followed by a dry finish, perfect for those who would rather not dwell with sweetness. Aftertaste is a lot of big roast-barley and malt dryness with brief hop bitterness. Clean but boisterous. One would think that alcohol should be making an impression, but like a stage manager, it assures perfect choreography and rules behind the scenes, until later. Good night.
Estimated profile based on tasting
Color: 1000+ SRM (2000+ EBC)
Bittering Units: 50-60