Hybrid/Mixed Styles
CATEGORY 55: AMERICAN-STYLE LAGER/ALE OR CREAM ALE
A mild, pale, light-bodied ale, made using either a warm bottom fermentation or a top fermentation and cold, or by blending top- and bottom-fermented beers. Hop bitterness and flavor are very low. Hop aroma is often absent. Sometimes referred to as Cream Ales, these beers are crisp and refreshing. A fruity or estery aroma may be perceived. Diacetyl and chill haze should not be perceived.
Gold Cup Winner
California Blonde Ale
Coast Range Brewing Company
7050 Monterey St.
Gilroy, California, USA 95020
Brewmaster: Peter Licht
Established 1995
Production: 2,000 bbl. (2,300 hl.)
Ron Erskine, President, and Peter Licht, Brewmaster
Beer and brewing are back in Gilroy, the garlic capital of the world. But there isn’t any garlic in these beers. With the founding of the Coast Range Brewing Company, the Gilroy brewing tradition that began in 1868 and temporarily ended in 1919 was revived. Founded by Ron Erskine, Coast Range Brewing Company is located in a turn-of-the-century building in downtown Gilroy. It is fresh on the brewing scene but has won immediate acclaim, especially with its California Blonde Ale, which won the Gold in the World Beer Cup and received awards at the 1995 and 1996 California State Fairs. California fornia Blonde was inspired by the New York State tradition of Genessee Cream Ale and Utica Club Cream Ale, both of which were former regional favorites of brewmaster Peter Licht. Peter was originally from Rochester, New York.
At this writing, Coast Range Brewing Company continues to expand with a bottling line. Other products produced are: Desperado Special Bitter, Blackberry Wheat Ale, India Pale Ale, Auld Lang Syne Holiday Ale, and Irish Stout.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING CALIFORNIA BLONDE ALE
Crystal-clear with a deep golden color without shades of amber-orange. Beer endears with a nonassaulting yet very assertive sweet hop aroma. Not citrusy. Malt sweetness hints at a vanillalike texture, with honey character emerging afterward. A low level of DMS (a sweet corn character) softens the malt character without being perceptible on its own. A cookielike biscuit aroma evolves as the beer warms. A swirl of the beer brings out volatile sweet-floral hop aromas at any point during indulgence. First impression is full-flavored with a medium-body mouth feel, neither of which is assertive. Hop bitterness seems as though it might be of the Goldings or Fuggles type, being quite soft and earthy, but formulation indicates Perle, Cluster, Mt. Hood, and Liberty. Well balanced between malt and hop, sweet and bitter. Aftertaste has a memorable, lingering bitterness. Malt fades quickly in aftertaste.
• Recipe for 5 U.S. gallons (19 liters) California Blonde Ale
Targets:
Original Gravity: 1.046 (11.5)
Final Gravity: 1.011 (2.7)
Alcohol by volume: 4.6%
Color: 6 SRM (12 EBC)
Bittering Units: 20
ALL-GRAIN RECIPE AND PROCEDURE
| 8 lbs. | (3.6 kg.) | American 2-row Klages pale malt |
| 1/2 lb. | (0.23 kg.) | English crystal malt—10 Lovibond |
| 1/2 lb. | (0.23 kg.) | American wheat malt |
| 1/4 lb. | (114 g.) | American Victory or other aromatic malt |
| 91/4 lbs. | (4.2 kg.) | Total grains |
| 2 | HBU | (56 MBU) American Perle hops (pellets)—90 minutes (bittering) |
| 2 | HBU | (56 MBU) American Cluster hops (pellets)—90 minutes (bittering) |
| 1 | HBU | (28 MBU) American Liberty hops (pellets)—30 minutes (flavor) |
| 2 | HBU | (56 MBU) American Mt. Hood hops (pellets)—30 minutes (flavor) |
| 1/2 | oz. | (14 g.) American Tettnanger hops (whole)—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. |
A step infusion mash is employed to mash the grains. Add 9 quarts (8.5 l.) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 133 degrees F (56 C) for 30 minutes. Add 4.5 quarts (4.3 l.) of boiling water, adding heat if necessary to bring temperature up to 152 degrees F (67 C). Hold for about 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 6 gallons (23 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 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, add aroma hops and let steep for 2 to 3 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 at 65 degrees F (15 C). Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C) to age for two more weeks, then lager for two to four more weeks at 40 degrees F (4.5 C).
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, then store chilled.
MASH-EXTRACT RECIPE AND PROCEDURE FOR CALIFORNIA BLONDE ALE
| 33/4 lbs. | (1.7 kg.) | English light dried malt extract |
| 13/4 lbs. | (0.8 kg.) | American 2-row Klages pale malt |
| 1/2 lb. | (0.23 kg.) | English crystal malt—10 Lovibond |
| 1/2 lb. | (0.23 kg.) | American wheat malt |
| 1/4 lb. | (114 g.) | American Victory or other aromatic malt |
| 3 lbs. | (1.4 kg.) | Total grains |
| 2.5 | HBU | (71 MBU) American Perle hops (pellets)—60 minutes (bittering) |
| 2.5 | HBU | (71 MBU) American Cluster hops (pellets)—60 minutes (bittering) |
| 1 | HBU | (28 MBU) American Liberty hops (pellets)—30 minutes (flavor) |
| 2 | HBU | (56 MBU) American Mt. Hood hops (pellets)—30 minutes (flavor) |
| 1/2 | oz. | (14 g.) American Tettnanger hops (whole)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| ¾ | 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 quarts (2.9 1.) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 133 degrees F (56 C) for 30 minutes. Add 1.5 quarts (1.5 1.) of boiling water, add heat to bring temperature up to 152 degrees F (67 C) and hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 1.5 gallons (5.7 1.) of 170-degree F (77 C) water. Collect about 2.5 gallons (9.5 I.) 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 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 at 65 degrees F (15 C). Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C) to age for two more weeks, then lager for two to four more weeks at 40 degrees F (4.5 C).
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, then store chilled.
Silver Cup Winner
None
Bronze Cup Winner
Point Pale Ale
Stevens Point Brewery
2617 Water St.
Stevens Point, Wisconsin, USA 54481
Orange-hued amber color. A complex aroma emerges with a textured fruitiness that bewilders with a combination of elegantly floral hops, malt and caramel sweetness. Medium- to light-bodied mouth feel and ale fruitiness are accompanied by a pleasantly clean yet not too sweet malt character. A bit of caramel emerges between thoughts. Willamette hop character seems to dominate over Cascade. Soft hop flavor and gentle bitterness provide a clean, inviting and excellent balance of characters.
Brewery formulation uses Cascade and Willamette hops according to the label.
Estimated profile based on tasting
Color: 7-9 SRM (14-18 EBC)
Bittering Units: 22-26
CATEGORY 56:
AMERICAN-STYLE WHEAT ALE OR LAGER
This beer can be made using either an ale or lager yeast. Brewed with 30 to 50 percent wheat, hop rates are higher and carbonation is lower than with German-Style Wheat Beers. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clovelike characteristics should not be perceived. Color is usually golden to light amber, and the body light to medium in character. Diacetyl should be at very low levels.
| Original Gravity (°Plato): | 1.030—1.050 (9.5—12.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.004—1.018 (1—4.5 °Plato) |
| Alcohol by weight (volume): | 2.8—3.6% (3.5—4.5%) |
| Bitterness (IBU): | 5—17 |
| Color (SRM): | 2—8 (4—16 EBC) |
Gold Cup Winner
Thomas Kemper Hefeweizen
Thomas Kemper Brewing Company
91 S. Royal Brougham Way
Seattle, Washington, USA 98134
Brewmaster: Rande Reed
Established 1985
Production: 123,000 bbl. (144,000 hl.) total for Pyramid
Breweries Inc., parent company of Thomas Kemper
“I live for beer.” Rande Reed, brewmaster at the Thomas Kemper Brewing Company, speaks and enacts these words without jest. If ever a brewmaster made a difference, Rande is one. The Thomas Kemper Brewing Company was founded in 1985, while Rande Reed was still homebrewing in Milwaukee, Wisconsin. His love of beer took him on travels to Europe, learning the secrets and arts of a long tradition.
Rande Reede, Brewmaster
Veteran homebrewers will recall Rande’s expert articles on homebrewed cask-conditioned real ale. His were the first to appear on the subject in the American Homebrewers Association’s Zymurgy magazine back in the early 1980s. Progressing from brewing ale to brewing lager, Rande left his job as a steelworker in 1988 for half the pay at the Sprecher Brewing Company in Milwaukee. Soon thereafter he found himself moving to Poulsbo, Washington, a tiny community on Washington State’s Olympic peninsula and the home of the tiny Thomas Kemper Brewing Company.
The lager brewery founded by Will Kemper and Andrew Thomas was unique in the ale-loving Northwest. Now the brewery enjoys a partnership with parent company Hart Brewing (brewers of Pyramid beers). Sales have increased dramatically over the past few years, the brewery has been upgraded with modern equipment, and Rande Reed continues to meet the challenge of the Northwest, where Thomas Kemper still remains one of the very few lager microbreweries in the area.
Thomas Kemper Brewing Company brews seven different lagers and other specialties including White Beer, Wiezen-Berry, Dark Lager, Helles Blueberry Lager, Winterbrau, Mai-Bock, Bohemian Dunkel, Honey Weizen, Pale Lager, Roggen Rye, Amber Lager and Oktoberfest.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING THOMAS KEMPER HEFEWEIZEN
Light golden yellow color. Light, soft, biscuitlike wheatmalt aroma with a sweet floral hop character. Though bottle-conditioned (Hefe-weizen translated from the German means “with yeast”), no degree of yeast character is evident in aroma. While not assertive, hops maintain a primary aromatic role. First encounter impresses with a clean, neutral, well-balanced flavor profile of soft hops and soft malt. Memorable impression of soft hop bitterness, flavor and aroma are established. Medium-bodied mouth feel complements the balance of ingredients.
• Recipe for 5 U.S. gallons (19 liters) Thomas Kemper Hefeweizen
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
| 31/2 lbs. | (1.6 kg.) | American 2-row Klages pale malt |
| 5 lbs. | (2.3 kg.) | American wheat malt |
| 81/2 lbs. | (3.9 kg.) | Total grains |
| 2.5 | HBU | (71 MBU) American Nugget hops (pellets)—60 minutes (bittering) |
| 4 | HBU | (113 MBU) American Tettnanger hops (pellets)—30 minutes (flavor) |
| 1/2 | oz. | (14 g.) American Liberty 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 1335 British Ale yeast II; dry, crisp, with malty finish, good flocculation, low esters.
A single-step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 l.) of 170-degree F (77 C) water to the crushed grain, stir, stabilize and hold the temperature at 153 degrees F (67 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 1.) 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 and Irish moss. After a total wort boil of 60 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 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, maintaining a temperature of 70 degrees F (21 C). Then transfer into a secondary fermenter, chill to 65 degrees F (18 C) and age for two to 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.
MASH-EXTRACT RECIPE AND PROCEDURE FOR THOMAS KEMPER HEFEWEIZEN
| 31/4 lbs. | (1.5 kg.) | wheat malt extract syrup (50% barley, 50% wheat) |
| 13/4 lbs. | (0.8 kg.) | American 2-row Klages pale malt |
| 21/2 lbs. | (1.1 kg.) | American wheat malt |
| 41/4 lbs. | (1.9 kg.) | Total grains |
| 3 | HBU | (85 MBU) American Nugget hops (pellets)—60 minutes (bittering) |
| 4 | HBU | (113 MBU) American Tettnanger hops (pellets)—30 minutes (flavor) |
| 1/2 | oz. | (14 g.) American Liberty 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 1335 British Ale yeast II; dry, crisp, with malty finish, good flocculation, low esters.
A single-step infusion mash is employed to mash the grains. Add 4.25 quarts (4 1.) of 170-degree F (77 C) water to the crushed grain, stir, stabilize and hold the temperature at 153 degrees F (67 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2.5 gallons (9.5 1.) of 170-degree F (77 C) water. Collect about 2.5 gallons (9.5 1.) 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 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, maintaining temperature of 70 degrees F (21 C). Then transfer into a secondary fermenter, chill to 65 degrees F (18 C) and age for two to 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.
Silver Cup Winner
Weiss Guy Wheat
Alcatraz Brewing Co.
Indianapolis, Indiana, USA
Light amber-orange color with yeast and chill haze. A slight, almost resinlike, citrusy hop aroma is evident, but not overdone. Mouth feel is medium-bodied with the somewhat harsh hop flavor of a higher alpha-acid hop. Some fruitiness from hops and fermentation, but retreats to a neutral flavor impression. Sweet malt character with the possibility of Vienna, Munich or caramel malts is secondary to fruitiness, followed by a bitter aftertaste. Persistent aroma of hops carries through the tasting experience. Generally a neutral beer with malt and hops lending the primary character. Fermentation characteristics are minimal. Pleasantly clean finish with a notable lingering bitterness.
Brewery formulation uses English light Carastan and Munich and American wheat malts, with American Perle, Tett-nanger and Ultra hops for bitterness, flavor and aroma.
Estimated profile based on tasting
Original Gravity: 1.053 (13.3) indicated by the brewery
Final Gravity: 1.011 (2.8) indicated by the brewery
Alcohol by volume: 6.4% indicated by the brewery
Color: 5-7 SRM (10-14 EBC) (5 SRM indicated by the brewery)
Bittering Units: 25-30 (18 indicated by the brewery)
Bronze Cup Winner
Red Ass Honey Wheat
Red Ass Brewing Co.
Ft. Collins, Colorado, USA
Light golden amber color. Aroma presents a full dose of floral American hops and pale malt sweetness. First flavor impressions portray a full, sweet character and medium-bodied mouth feel. There may be a slight hint of caramel in the flavor. Soft hop bitterness emerges, balancing the initial bigness of malt. Gentle bitterness lingers in the aftertaste after the impact of malt and honey fade. Smooth, well balanced, and once again, as with almost all of the winning beers, this beer is clean. The soft bitterness grows the more one indulges. There may be some hop flavor, but its contribution is lost in the complexity of overall smoothness and balance, hence not emerging on its own.
Estimated profile based on tasting
Color: 5-7 SRM (10-14 EBC)
Bittering Units: 29-33
CATEGORY 57: FRUIT BEERS
Fruit Beers are any beers using fruit as an adjunct in either primary or secondary fermentation, providing obvious yet harmonious fruit qualities. Fruit qualities should not be overpowered by hop character. If a fruit (such as juniper berry) has an herbal or spice quality, it should be entered into the Herb and Spice Beers category.
| Original Gravity (°Plato): | 1.030-1.110 (7.5-27.5 °Plato) |
| Apparent Extract-Final Gravity (“Plato): | 1.006-1.030 (1.5-7.5 °Plato) |
| Alcohol by weight (volume): | 2-9.5 (2.5-1.2%) |
| Bitterness (IBU): | 5-70 |
| Color (SRM): | 5-70 (10-200 EBC) |
Gold Cup Winner
Liefmans Frambozen
Brouwerij Liefmans (Liefmans Brewery)
Aalstrstraat 200
9700 Oudenaarde, Belgium
Brewmaster: Filip de Velder
Established 1679
Production: 25,600 bbl. (30,000 hl.)
Liefmans also won the Belgian-Style Flanders/Oud Bruin Ales category. Please see that category for a description of the brewery.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING LIEFMANS FRAMBOZEN
Perhaps a December night by a stone fireplace in Belgium. A sensual brown ale with sparkling ruby red hues. A corked beer with intensely uncorked raspberry aromatics. Aroma can be described as a complex combination of raspberry, cassis (black currant), and balsam (fir), with a cork-generated earthy mustiness inspiring endless inhalation. Complexity of characters due to the fermentation and aging process evolves to this lascivious indulgence. Frambozen becomes an emotional experience, if one lets it. Fruitiness is a low tone, combining with the skillfully fashioned, subdued maltiness of a brown ale. This raspberry ale is almost so complex and sophisticated that only the original burst of aroma suggests raspberry. For those who appreciate the complexities of red fruit, this blend is suggestive of cherries and blue cassis contending with raspberries. All this and I haven’t even tasted it yet! The smell is easily worth the experience alone.
Flavor is soft and not excessively acidic. Malts create a medium-bodied mouth feel. Softness of caramel underpins the higher fruity flavor notes. Clean aftertaste with a suggestion of dryness in the finish. Hop bitterness is very low.
• Recipe for 5 U.S. gallons (19 liters) Liefmans Frambozen
Targets:
Original Gravity: 1.052 (13.3)
Final Gravity: 1.020 (5)
Alcohol by volume: 4.4%
Color: 18 SRM (36 EBC)
Bittering Units: 22
ALL-GRAIN RECIPE AND PROCEDURE
| 33/4 lbs. | (1.7 kg.) | French 2-row Prisma or Belgian pale ale malt |
| 33/4 lbs. | (1.7 kg.) | French or German Munich malt—7 Lovibond (15 EBC) |
| 1 lb. | (0.45 kg.) | French or Belgian CaraMunich malt—70 Lovibond (150 EBC) |
| 1 lb. | (0.45 kg.) | rice |
| 21/2 oz. | (70 g.) | Belgian Special “B” crystal malt |
| 3 lbs. | (1.4 kg.) | ripe raspberries (or natural raspberry extract measured to taste) |
| 1/2 lb. | (0.23 kg) | black currants (cassis) |
| 9.7 lbs. | (4.4 kg.) | Total grains |
| 4 | HBU | (113 MBU) English Challenger hops (pellets)—90 minutes (bittering) |
| 1 | HBU | (28 MBU) Polish Lublin or Styrian Goldings |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Recommend beginning fermentation with a fruity ale yeast such as Wyeast 1098 and then introducing cultured yeast from a bottle of Liefmans Goudenband or other live Flanders brown ale when beer has rested in the secondary.
A rice-cooking regime along with a step infusion mash is employed to mash the grains. Crush and mill rice into small pieces. Add crushed rice to 1 gallon (3.8 l.) of water and boil for 20 minutes. Add 1.5 more gallons (5.7 1.) of water to cooked rice mash to achieve a temperature of 130 degrees F (54.5 C). Add malt and hold the temperature at 122 degrees F (50 C) for 30 minutes. Add 5 quarts (4.8 1.) of boiling water, adding heat if necessary 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 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 90 minutes. When 10 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 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 at 70 degrees F (21 C). Then transfer into a secondary fermenter and add crushed raspberries, black currants, and cultured “Goudenband” yeast if available. Ferment for an additional two to three weeks. Then transfer to a third vessel and let age for two to three more weeks at 70 F (21 C). If raspberry extract is used, then aging in a third vessel is not necessary.
When aging is complete, prime with sugar, bottle or keg. Closing with a cork will enhance the character of this beer. Wire the cork securely to the bottle. Let condition at temperatures above 65 degrees F (18 C) until clear and carbonated, then store chilled.
MASH-EXTRACT RECIPE AND PROCEDURE FOR LIEFMANS FRAMBOZEN
| 2 lbs. | (0.9 kg.) | English amber dried malt extract |
| 11/2 lbs. | (0.7 kg.) | French 2-row Prisma or Belgian pale ale malt |
| 11/2 lbs. | (0.7 kg.) | French or German Munich malt—7 Lovibond (15 EBC) |
| 1 lb. | (0.45 kg.) | French or Belgian CaraMunich malt—70 Lovibond (150 EBC) |
| 1 lb. | (0.45 kg.) | rice |
| 21/2 oz. | (70 g.) | Belgian Special “B” crystal malt |
| 3 lbs. | (1.4 kg.) | ripe raspberries (or natural raspberry extract measured to taste) |
| 1/2 lb. | (0.23 kg.) | black currants (cassis) |
| 5.2 lbs. | (2.4 kg.) | Total grains |
| 5 | HBU | (142 MBU) English Challenger hops (pellets)—75 minutes (bittering) |
| 1 | HBU | (28 MBU) Polish Lublin or Styrian Goldings hops (pellets)—10 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. |
Recommend beginning fermentation with a fruity ale yeast such as Wyeast 1098 and then introducing cultured yeast from a bottle of Liefmans Goudenband or other live Flanders brown ale when beer has rested in the secondary.
A rice-cooking regime along with a step infusion mash is employed to mash the grains. Crush and mill rice into small pieces. Add crushed rice to 2 quarts (1.8 1.) of water and boil for 20 minutes. Add 3 more quarts (2.9 l.) of water to cooked rice mash to achieve a temperature of 130 degrees F (54.5 C). Add malt and hold the temperature at 122 degrees F (50 C) for 30 minutes. Add 2.5 quarts (2.4 l.) of boiling water, adding heat if necessary 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 2.5 gallons (9.5 1.) of 170-degree F (77 C) water. Collect about 3.5 gallons (13 1.) 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 aroma hops and Irish moss. After a total wort boil of 75 minutes (reducing the wort to 2.5 to 3 gallons [9.5-11.4 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 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 at 70 degrees F (21 C). Then transfer into a secondary fermenter and add crushed raspberries, black currants and cultured “Goudenband” yeast if available. Ferment for an additional two to three weeks. Then transfer to a third vessel and let age for two to three more weeks at 70 F (21 C). If raspberry extract is used, then aging in a third vessel is not necessary.
When aging is complete, prime with sugar, bottle or keg. Closing with a cork will enhance the character of this beer. Wire the cork securely to the bottle. Let condition at temperatures above 65 degrees F (18 C) until clear and carbonated, then store chilled.
Silver Cup Winner
Belgian Red Wisconsin Cherry
New Glarus Brewing Co.
New Glarus, Wisconsin, USA
Bright red color glamorizes this award-winning beer. Intensity of the cherry aroma is a giant component. Cherry character is reminiscent of wild cherries and ripe, flavorful pie cherries. No earthiness or mustiness as is usually associated with corked or Belgian-made cherry beers. This cherry beer stands alone on the quality of the cherries, which are unique in their intensity and fresh, lively, and spicy in aroma. Medium-bodied mouth feel. Flavor impact is entirely the sweetness and sourness of cherries. Hop bitterness is negligible. The very round character of the sweetness dismisses any notion of artificial ingredients or process. Malt flavor is not obvious, but is evident in establishing a foundation and texture with a bit of roast character that does not emerge specifically. Without the malt foundation, I fear the sourness and sweetness might otherwise escape to the outward reaches of the solar system. Clean and simple yet brilliantly satisfying and complex. A dry, clean finish despite the medium body texture.
According to the label, brewery formulation uses one pound of Door County Montmorency cherries in every 750-milliliter bottle, wheat and roasted Belgian malts, and hops aged one year in the brewery.
Estimated profile based on tasting
Color: Red SRM (Red EBC)
Bittering Units: 12-13
Bronze Cup Winner
Liefmans Kriek
Brouwerij Liefmans
Oudenaarde, Belgium
A medium brown color whose primary character is a tawny amber-red. A Belgian corked ale flavored with cherries, Liefmans Kriek presents an incredibly erotic aroma reminiscent of things old, musty, and antique. Wild cherry aroma married with a gentle golden earthiness recalls pleasant memories. In the ancient tradition of making this type of beer, cherries are a huge part of the aroma and flavor. Medium-bodied mouth feel complemented by an assertive acidity promoting the fruitiness of the cherries. No hop bitterness whatsoever in flavor or aftertaste. Tart, clean, dry finish with a continuing acidic aftertaste that trails off to a memory of cherries and earthiness.
Brewery formulation uses French Munich, CaraMunich, and CaraVienne malts, rice and cherries, with English Challenger and Goldings hops for bitterness and aroma.
Estimated profile based on tasting
Original Gravity: 1.058 (14.4) indicated by the brewery
Final Gravity: 1.018 (4.5) indicated by the brewery
Alcohol by volume: 6.5%
Color: 18-21 SRM (36-42 EBC) (75 EBC indicated by the brewery)
Bittering Units: 18 indicated by the brewery
CATEGORY 58: HERB AND SPICE BEERS
Herb Beers use herbs or spices (derived from roots, seeds, fruits, vegetables, flowers, etc.) other than hops to create a distinct character. Underhopping allows the spice or herb to contribute to the flavor profile.
| Original Gravity (°Plato): | 1.030-1.110 (7.5-27.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.006-1.030 (1.5-7.5 °Plato) |
| Alcohol by weight (volume): | 2-9.5% (2.5-12%) |
| Bitterness (1BU): | 5-70 |
| Color SRM: | 5-50 (10-200 EBC) |
Gold Cup Winner
Coriander Rye Ale
Bison Brewing Company
2598 Telegraph Ave.
Berkeley, California, USA 94704
Brewmaster: Scott Meyer
Established 1988
Production: 1,000 bbl. (1,200 hl.)
Berkeley, California. The very ground from which many fresh and eclectic ideas have originated helps inspire the spirit of this small brewpub tucked away along Telegraph Avenue. “Alternative nature,” the brewery claims of its surroundings. A truly homebrewed spirit permeates its list of “generally” available products. I emphasize “generally” because at any given moment you’ll find a new experimental brew on tap. Once a month the brewery bottles one of its beers and offers it in limited quantities, sold in the pub and area outlets. All of its beers are presently live and unfiltered—and the special qualities that bottle conditioning contributes are evident in the World Cup-winning Coriander Rye Ale and Extra Special Bitter.
The list of other products speaks for the spirit of this quality-minded brewery. It includes India Pale Ale, Chocolate Stout, Alder Smoked Scotch Ale, Extra Special Bitter, Coriander Rye Ale, Pumpernickel Ale, Juniper Smoked Ale, Honey Basil Ale, Lemongrass Wheat Ale, Toasted Oat Molasses Brown Ale, Gingerbread Ale and several others worth exploring.
From the label:
Hippocrates’ forehead furled for a moment as he carefully examined his patient. Slowly at first, then more deliberately, he began to write a prescription on a scrap of goat parchment.
The patient, perplexed, squinted at the parchment, then a smile lit up his face as he realized the prescription was a recipe for Coriander Rye Ale. He knew just what to do, and he assembled his brewing amphorae and built his fire…
Later, when the salubrious effects were known to all who partook of this fine, fragrant, copper-hued ale, the patient was feeling much better.
Later, much later, nearly two and a half millenniums or so, while the brewers at Bison Brewing Company were attempting to read their own scribbled notes, they went ahead and brewed another batch of Coriander Rye Ale…
Just what the doctor ordered!
And now you’ve heard…the other side of the story.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING CORIANDER RYE ALE
Medium amber, well-carbonated, bottle-conditioned beer. Great head retention from which emerges a fruity, floral, sweet, spicy, Centennial/Cascade-type hop aroma. Extremely complex and fun to smell. Coriander is very subtle and blends in with the hop aroma to express something quite apart from each individual character.
POW! The coriander flavor comes at you but does not attack. Mouth feel/body is low-medium and finishes quite dry. Slight astringency, possibly from rye? Bitterness is soft medium to low in intensity, not expressing an assertive character, yet its profile is evident in the finish and aftertaste. As the beer warms, a toasty biscuitlike malt character emerges in aroma and flavor. Hop flavor is one consistent theme throughout the indulgence. Generally sweet finish with a brief finale that includes a bite of rye, coriander and hop bitterness.
• Recipe for 5 U.S. gallons (19 liters) Coriander Rye Ale
Targets:
Original Gravity: 1.052 (13)
Final Gravity: 1.014 (3.5)
Alcohol by volume: 5.2%
Color: 9 SRM (18 EBC)
Bittering Units: 28
ALL-GRAIN RECIPE AND PROCEDURE
| 61/4 lbs. | (2.8 kg.) | Canadian 2-row Harrington pale malt |
| 11/2 lbs. | (0.7 kg.) | rye malt |
| 1 lb. | (0.45 kg.) | Canadian Munich malt |
| 1/4 lb. | (114 g.) | Belgian Carastan malt—34 Lovibond |
| 1/2 lb. | (0.23 kg.) | Belgian Carastan malt—15 Lovibond |
| 1/4 lb. | (114 g.) | American Victory or other aromatic malt |
| 93/4 lbs. | (4.4 kg.) | Total grains |
| 2.5 | HBU | (71 MBU) American Centennial hops (whole)—90 minutes (bittering) |
| 2 | HBU | (56 MBU) German Northern Brewer hops (whole)—90 minutes (bittering) |
| 4 | HBU | (113 MBU) German Northern Brewer hops (whole)—30 minutes (flavor) |
| 1/4 | oz. | (7 g.) American Centennial hops (pellets)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | oz. | (7 g.) freshly rushed coriander seed |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
A single-step infusion mash is employed to mash the grains. Add 10 quarts (9.5 l.) of 170-degree F (77 C) water to the crushed grain, stir, stabilize and hold the temperature at 153 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 l.) 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 90 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add crushed coriander and Irish moss. After a total wort boil of 90 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 and let age for three more weeks at temperatures of 65 to 70 degrees F (68.5-21 C)
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 CORIANDER RYE ALE
| 3 lbs. | (1.4 kg.) | English light dried malt extract |
| 2 lbs. | (0.9 kg.) | Canadian 2-row Harrington pale malt |
| 1 lb. | (0.45 kg.) | rye malt |
| 1 lb. | (0.45 kg.) | Canadian Munich malt |
| 1/4 lb. | (114 g.) | Belgian Carastan malt—34 Lovibond |
| 1/2 lb. | (0.23 kg.) | Belgian Carastan malt—15 Lovibond |
| 1/4 lb. | (114 g.) | American Victory or other aromatic malt |
| 5 lbs. | (2.3 kg.) | Total grains |
| 2.5 | HBU | (71 MBU) American Centennial hops (whole)—75 minutes (bittering) |
| 3 | HBU | (85 MBU) German Northern Brewer hops (whole)—75 minutes (bittering) |
| 4 | HBU | (113 MBU) German Northern Brewer hops (whole)—30 minutes (flavor) |
| 1/4 | oz. | (7 g.) American Centennial hops (pellets)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | oz. | (7 g.) freshly crushed coriander seed |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
A single-step infusion mash is employed to mash the grains. Add 5 quarts (4.8 l.) of 170-degree F (77 C) water to the crushed grain, stir, stabilize and hold the temperature at 153 degrees F (67 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2.5 gallons (9.5 1.) of 170-degree F (77 C) water. Collect about 3 gallons (11.5 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 crushed coriander and Irish moss. After a total wort boil of 75 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 (19-1.) batch size. Chill the wort to 65 to 70 degrees F (68.5-21 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 and leg age for three more weeks at temperatures of 65 to 70 degrees F (68.5-21 C).
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
RSB Spiced Scotch Ale
Routh Street Brewery
Dallas, Texas, USA
Deep brown color with sparkling red hues. Exotic aroma is reminiscent of anise, wintergreen and a hint of licorice. (See below for the real things.) Hops also come through gently with a floral nature. Very full bodied mouth feel accompanied by full-flavored malt sweetness. Hops and herb flavors come on as a secondary element. A bit of dry spiciness in flavor from roasted malts, giving a hint of astringency to an otherwise very full bodied beer. It is the malt that really impacts the palate and plays the major role in the aftertaste. Though the beer is not bitter, the hops certainly serve to balance the full malt texture and flavor. And while there is some bitterness in the flavor and aftertaste that emerge after the initial assault of malt, it does not overtake the intriguing spice/anice/floral character and full malt balance. Some darker roasted malts may also be involved, revealed by a hint of their astringency and bite. Overall a very intriguing, memorable beer.
Brewery formulation uses American roast barley, Belgian Biscuit malts, orange peel, coriander, ginger and allspice, with English Kent Goldings and Hallertauer Northern Brewer hops for bitterness and flavor. (Spices fooled me.)
Estimated profile based on tasting
Original Gravity: 1.061 (15.2) indicated by the brewery
Final Gravity: 1.012 (3.1) indicated by the brewery
Alcohol by volume: 6.7% indicated by the brewery
Color: 18-21 SRM (36-42 EBC) (18 indicated by the brewery)
Bittering Units: 33-37 (26 indicated by the brewery)
Bronze Cup Winner
Wit Amber
Spring Street Brewing Co.
New York, New York, USA
Medium amber color with an orange hue. Full, sweet caramel/crystal malt aroma pleasantly combines with floral character of coriander and orange peel. But besides the traditionally Belgian aromatic characters, there are others that suggest gentle doses of nutmeg and cinnamon…and then a bit more, dare I guess, almost a subtle lavenderlike character. Medium-bodied mouth feel with a refreshing finish. Caramel malts serve to blend, soften and combine all of the gentle herbal qualities, resulting in a very complex and drinkable brew. Hop bitterness is gentle, soft and easy on the palate. The caramel malts and spices are the main aspects of the overall character. The bitterness is a fulcrum between spice, body and malt. A beer that deserves attention.
Estimated profile based on tasting
Color: 7-9 SRM (14-18 EBC)
Bittering Units: 20-24
CATEGORY 59: SPECIALTY BEERS
These beers are brewed using unusual fermentables other than, or in addition to, malted barley. For example, maple syrup, potatoes or honey would be considered unusual. Rice, corn or wheat are not considered unusual.
| Original Gravity (°Plato): | 1.030-1.110 (7.5-27.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.006-1.030 (1.5-7.5 °Plato) |
| Alcohol by weight (volume): | 2-9.5% (2.5-12%) |
| Bitterness (1BU): | 0-100 |
| Color SRM (EBC): | 1-100 (3-400 EBC) |
Gold Cup Winner
B&H Breakfast Toasted Ale
Barley & Hopps
201 South B Street
San Mateo, California, USA 94401
Brewmaster: R. J. Trent
Established 1995
Production: 1,400 bbl. (1,600 hl.)
The brewery’s grandeur is enveloped in a 16,500-square-foot, two-story restored Art Deco building in downtown San Mateo. Barley & Hopps is more than just a brewery, featuring a smokehouse, an extensive game room, banquet facilities, a smoking lounge that offers single-malt scotch, fine ports and cigars, and a live blues club.
Brewmaster R. J. Trent is a certified beer judge and veteran homebrewer who turned pro to make the popular beers at Barley & Hopps. World Beer Cup winner B&H Breakfast Toasted Ale was created with the unique addition of oats toasted in the brewery’s pizza oven, giving the ale “a sweet, smoky, chocolate flavor.”
Other brews found at Barley & Hopps brewpub include Golden Pale Ale, Season Fruit Wheat, Brewmaster’s Special, Oatmeal Stout, Rye Pale Ale, Roaring Red Ale and Pale Oatmeal Honey Wheat. A limited selection is located on draft at other nearby locations.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING B&H BREAKFAST TOASTED ALE
An amber beer with a red hue. Crystal-clear. Toasted-malt aroma and subtle sweet, floral hop character. Flavor has a slightly peppery, astringent character with a hint of diacetyl. Medium-bodied ale with a fair degree of attenuated dry finish. Aromatic, caramel, toasted and wheat malt characters are evident. Caramel malt follows in aftertaste with some astringent bitterness. Hop bitterness contributes an assertiveness in overall balance as well as in aftertaste.
• Recipe for 5 U.S. gallons (19 liters) B&H Breakfast Toasted Ale
Targets:
Original Gravity: 1.052 (13)
Final Gravity: 1.016 (4)
Alcohol by volume: 5%
Color: 8 SRM (16 EBC)
Bittering Units: 28
ALL-GRAIN RECIPE AND PROCEDURE
| 61/4 lbs. | (2.8 kg.) | American 2-row Klages pale malt |
| 11/4 lbs. | (0.6 kg.) | American wheat malt |
| 11/2 lbs. | (0.7 kg.) | American Victory malt |
| 1 lb. | (0.45 kg.) | oven-toasted flaked oats |
| 1/2 lb. | (0.23 kg.) | English crystal malt-40 Lovibond |
| 1/4 lb. | (114 g.) | Belgian Biscuit malt |
| 103/4 lbs. | (4.9 kg.) | Total grains |
| 6 | HBU | (170 MBU) American Perle hops (pellets)—90 minutes (bittering) |
| 1/4 | oz. | (7 g.) American Tettnanger 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
Prior to brewing day, toast oats in a 350 F (177 C) oven by spreading them onto a cookie sheet or screen. Monitor closely every few minutes and turn so that they evenly become dark brown.
A single-step infusion mash is employed to mash the grains. Add 11 quarts (10.5 l.) of 167-degree F (75 C) water to the crushed grain and toasted oats, 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 4.5 gallons (17 l.) 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 90 minutes. 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, 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 and let age for three more weeks at temperatures of 65 to 70 degrees F (68.5-21 C).
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 B&H BREAKFAST TOASTED ALE
| 23/4 lbs. | (1.2 kg.) | English light dried malt extract |
| 2 lbs. | (0.9 kg.) | American 2-row Klages pale malt |
| 11/4 lbs. | (0.6 kg.) | American wheat malt |
| 11/2 lbs. | (0.7 kg.) | American Victory malt |
| 1 lb. | (0.45 kg.) | oven-toasted flaked oats |
| 1/2 lb. | (0.23 kg.) | English crystal malt—40 Lovibond |
| 1/4 lb. | (114 g.) | Belgian Biscuit malt |
| 61/2 lbs. | (3.0 kg.) | Total grains |
| 7.5 | HBU | (213 MBU) American Perle hops (pellets)—60 minutes (bittering) |
| 1/4 | oz. | (7 g.) American Tettnanger 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
Prior to brewing day, toast oats in a 350 F (177 C) oven by spreading them onto a cookie sheet or screen. Monitor closely every few minutes and turn so that they evenly become dark brown.
A single-step infusion mash is employed to mash the grains. Add 6 quarts (5.7 1.) of 167-degree F (75 C) water to the crushed grain and toasted oats, 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 2.5 gallons (9.5 1.) 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 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 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 (68.5-21 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 and let age for three more weeks at temperatures of 65 to 70 degrees F (68.5-21 C).
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
Schierlinger Roggen
Brauerei Thurn & Taxis
Schierling, Germany
Deep amber color with red and orange hues. Notable dense foam and head retention. Bottle-conditioned with yeast and brewed with rye malt. A high, fruity note along with secondary aromas of clove and banana combine to introduce the palate to a beer reminiscent of Bavarian-style wheat beer, though it’s not quite the same. A unique spiciness defines the difference. Also evident is a good, sweet, full malt foundation in the aroma. Delightful continuation of aromas into the flavor, with clove and fruitiness quite obvious but not overpowering. The malt foundation continues with no hesitation from the aroma into the flavor. Mouth feel is medium-bodied with a clean, refreshing, well-carbonated aftertaste. Bitterness is quite low but adequate, balancing the full malt foundation. Roggenbier has all the character of a skillful fermentation and is very definitive in what it portrays. There is little confusion on the palate. The malt, spiciness and fruitiness are memorable and enchanting.
Brewery formulation uses German dark, crystal and rye malts with German Perle and Tettnanger hops.
Estimated profile based on tasting
Original Gravity: 1.048 (12) indicated by the brewery
Final Gravity: 1.010 (2.5)
Alcohol by volume: 5% indicated by the brewery
Color: 14-17 SRM (28-34 EBC)
Bittering Units: 14-16 (14 indicated by the brewery)
Bronze Cup Winner
Brewery Hill Honey Amber (Ale)
The Lion Brewery
Wilkes-Barre, Pennsylvania, USA
Amber color with orange hue. Slight herbal, wintergreen hop aroma accompanied by a low-level complex fruitiness. A clean biscuit-cookielike toasted-malt aroma emerges as the beer warms in the glass. Medium-bodied mouth feel is compromised by high carbonation, which tends to create a dry finish. Initial flavor impression suggests toasted and biscuit-aromatic malts. Hop bitterness is portrayed simply with a medium effect, neither harsh nor soft on the palate. The bitterness intensifies in the aftertaste as the sweetness dissipates, leaving bitterness naked and lingering. Pleasant overall balance of hop bitterness, body and malt character. Honey character is not detectable. With no real honey character evident, the sweetness could easily come from the malt.
Estimated profile based on tasting
Color: 8-10 SRM (16-20 EBC)
Bittering Units: 25-29
CATEGORY 60:
SMOKE-FLAVORED BEERS (ALES OR LAGERS)
A. SUBCATEGORY: BAMBERG-STYLE RAUCHBIER LAGER
Rauchbier should have smoky characters prevalent in the aroma and flavor. The beer is generally toasted-malty-sweet and full-bodied with low to medium hop bitterness. Noble hop flavor is low but perceptible. Low noble hop aroma is optional. The aroma should strike a balance between malt, hop and smoke. Fruity esters, diacetyl and chill haze should not be perceived.
| Original Gravity (°Plato): | 1.048-1.052 (12-13 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.012-1.016 (3-4 °Plato) |
| Alcohol by weight (volume): | 6-4% (4.3-4.8%) |
| Bitterness (1BU): | 20-30 |
| Color SRM: | 10-20 (20-80 EBC) |
B. SUBCATEGORY: SMOKED-FLAVORED BEER (LAGER OR ALE)
Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties.
Gold Cup Winner
Aecht Schlenkerla Rauchbier
Brauerei Heller-Trum
Brauereiausschank Schlenkerla
Dominikanerstraße 6
96049 Bamberg, Germany
Brewmaster: German Trum
Established 1678
Production: 42,700 bbl. (50,000 hl.)
Tucked away in the heart of the Franconia region of Germany north of Munich, the Heller-Trum Brewery with its popular brewery restaurant Schlenkerla is a German treasure. Franconia is home to more breweries per capita than all the rest of Germany. Bamberg, a small city of about 80,000, has nine breweries within the city and 100 within a short drive. Aecht Schlenkerla Rauchbier is made in the Märzen lager style from 100 percent smoked malt, and mashed using the traditional German double-decoction method. The malt is smoked with beech wood, bottom-fermented and matured for seven weeks. The tradition of smoked beers predates all the modern methods of making beer today.
Hundreds of years ago all beers likely were Rauchbier, German for “smoked beer.” Before modern malt drying techniques were developed, barley would be soaked in water, sprouted and then dried over the heat of wood fires. The smoke character that was imparted became a signature character of medieval beers. This ancient tradition was purposefully preserved by the Heller brewery and several others in Bamberg. The name Aecht Schlenkerla roughly translated from old German means “original flailer.” It was said that the brewer who formulated the recipe used to walk, cane in hand, in a wildly exaggerated swagger, with arms flailing. Look closely at the label and you will see him there. Drink this beer with gusto and you, too, may swagger with a smile.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING AECHT SCHLENKERLA RAUCHBIER
The warmth of the fire from which this beer sprang is reflected in its deep, tawny brown color with hints of orange and red. If you enjoy the aroma of gently sweetened smoke, Aecht Schlenkerla Rauchbier is heaven on earth, soft and comforting like a friendly fire. Spending some quality time with a glass of Schlenkerla, you will note there’s something special behind the smoke. Like honey, the toasted malt character comes through with a special sweetness. The quality of the beech-wood smoke and the softness of its impression evoke great memories of campfires and fireside friendships. That said, note that I haven’t even begun to discuss the beer’s flavor. First flavor impression is briefly smoke, followed by the impact of the toasted sweet malt character. The complex synergy and balance of malt honey sweetness, noble-hop-flavored bitterness and smoke immediately follow, completing the sojourn. Though only 100 percent smoked malt is used, Schlenkerla has a Munich malt character: full to medium in body and mouth feel with no caramel, toffee, biscuit or toasted character whatsoever. Interestingly, this beer is provocatively smoky in aroma and flavor, but the aftertaste and impression is one of trailing balanced bitterness and a surprisingly clean palate.
• Recipe for 5 U.S. gallons (19 liters) Aecht Schlenkerla Rauchbier
Targets:
Original Gravity: 1.054 (13.5)
Final Gravity: 1.014 (3.5)
Color: 15 SRM (30 EBC)
Bittering Units: 30
ALL-GRAIN RECIPE AND PROCEDURE
| 10 lbs. | (4.5 kg.) | German/Bamberg Rauch (smoked) malt—10 Lovibond |
| 10 lbs. | (4.5 kg.) | Total grains |
| 6 | HBU | (170 MBU) German Hersbrucker Hallertauer hops (pellets)—75 minutes (bittering) |
| 1.5 | HBU | (43 MBU) German Hersbrucker Hallertauer hops (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 2206 Bavarian Lager yeast
A double-decoction mash is employed to mash the grains. If you are using alkaline or hard water, treat the water with an appropriate amount of lactic acid or refer to pages 120 to 122 of The Home Brewer’s Companion for proceeding with a triple decoction with an acid rest.
Add 10 quarts (9.5 1.) of boiling water to the grain, raising the temperature to 122 degrees F (50 C). Then remove 5 quarts (4.8 1.) of the thickest mash and boil this in another vessel for 30 minutes. Stir this boiled decoction constantly. Maintain the remainder of the mash at 122 degrees F (50 C) while boiling the decocted portion. After boiling for 30 minutes, add the decoction back into the main mash vessel, raising the temperature to 150 degrees F (65.5). Maintain this temperature for one hour. Up to 10 quarts (9.5 1.) of boiling water may be added at any time during this period to maintain mashing temperature. After one hour, remove one third of the mash (a fifty-fifty blend of thick mash and liquid) and boil about 20 minutes. Stir this second decoction constantly during the boil. When finished, return the boiled decoction to the main mash vessel, ending starch conversion by having raised the temperature to about 167 degrees F (75 C). Then 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 90 minutes. When 30 minutes remain, add flavor hops. When 10 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 60 degrees F (15.5 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 50 degrees F (10 C) to age for two more weeks, then lager for four more weeks at 40 degrees F (4.5 C).
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, then store chilled.
MASH-EXTRACT RECIPE AND PROCEDURE FOR AECHT SCHLENKERLA RAUCHBIER
| 21/2 lbs. | (1.3 kg.) | English light dried malt extract |
| 6 lbs. | (2.7 kg.) | German/Bamberg Rauch (smoked) malt—10 Lovibond |
| 6 lbs. | (2.7 kg.) | Total grains |
| 7 | HBU | (198 MBU) German Hersbrucker Hallertauer hops (pellets)—60 minutes (bittering) |
| 1.5 | HBU | (43 MBU) German Hersbrucker Hallertauer hops (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 2206 Bavarian Lager yeast
This version will not be as full in smoke flavor as the all-grain version, but will still provide a memorable impression.
A double-decoction mash is employed to mash the grains. If you are using alkaline or hard water, treat the water with an appropriate amount of lactic acid or refer to pages 120 to 122 of The Home Brewer’s Companion for proceeding with a triple decoction with an acid rest.
Add 6 quarts (9.5 l.) of boiling water to the grain, raising the temperature to 122 degrees F (50 C). Then remove 3 quarts (1.4 l.) of the thickest mash and boil this in another vessel for 30 minutes. Stir this boiled decoction constantly. Maintain the remainder of the mash at 122 degrees F (50 C) while boiling the decocted portion. After boiling for 30 minutes, add the decoction back into the main mash vessel, raising the temperature to 150 degrees F (65.5). Maintain this temperature for one hour. Up to 6 quarts (8.6 1.) of boiling water may be added at any time during this period to maintain mashing temperature. After one hour, remove one third of the mash (a fifty-fifty blend of thick mash and liquid) and boil about 20 minutes. Stir this second decoction constantly during the boil. When finished, return the boiled decoction to the main mash vessel, ending starch conversion by having raised the temperature to about 167 degrees F (75 C). Then lauter and sparge with 2 gallons (7.6 1.) of 170-degree F (77 C) water. Collect about 3 gallons (11.4 1.) 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 remain, add Irish moss. After a total wort boil of 60 minutes, 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 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 60 degrees F (15.5 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 50 degrees F (10 C) to age for two more weeks, then lager for four more weeks at 40 degrees F (4.5 C).
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, then store chilled.
Silver Cup Winner
Alaskan Seasonal Smoked Porter
Alaskan Brewing & Bottling Co.
Juneau, Alaska, USA
Deep, dark brown color with hints of laser red emerging from around the edges. High impact of smoke aroma is further accented by the lack of malt sweetness in aroma. Mouth feel is like that of a medium-bodied porter. Sweet caramel-malt character is evident in flavor and aftertaste. Roast-malt flavor comes through as well. Alaskan alder smoked flavor is well balanced with malt sweetness, roast malt character and hop bitterness. A difficult balance to achieve as both roast malt and smoked malt can lend their own bitterness. The aftertaste is clean with only a comparatively mild and lingering smoke character. Smoked Porter is a unique addition to the world of classics. This is an achievement in itself. Overall impression is smoke flavor accompanied by a robust bitterness followed by a faint memory of sweet caramel/malt. Cleanly fermented.
Estimated profile based on tasting
Color: 24+SRM (48+EBC)
Bittering Units: 40-45
Bronze Cup Winner
CATEGORY 61: NONALCOHOLIC MALT BEVERAGES
Nonalcoholic (NA) malt beverages should emulate the character of a previously listed category/subcategory designation but without the alcohol (less than 0.5 percent).
Gold Cup Winner
Radegast Birell
Radegast Brewery I.S.C.
739 51 Nošovice, Czech Republic
Brewmaster: Ing. Stanislav Fridrich
Established 1970
Production: 171,000 bbl. (200,000 hl.)
Besides its award-winning nonalcoholic Radegast Birell, the brewery produces Radegast Premium, Radegast Triumf and Radegast Light.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING RADEGAST BIRELL
Golden yellow and extremely pale. Aroma is honestly reminiscent of real beer, though understandably slightly worty and malty. Aroma is sweet with a very nice noble German or herbal Czech Saaz hop character. A hint of fermentation character sneaks through, but the aroma of fresh, wonderful wort predominates. First flavor impression indicates a very light bodied beer with watery mouth feel. Bitterness lingers very refreshingly with gentle aftertaste of hops and malt extract, which is refreshing with such a light body. Hop aroma continues to be recalled while indulging. Flavor is balanced toward a soft hop bitterness and excellent hop flavor. The art of balancing hop flavor, aroma and bitterness is essential in formulating the recipe of this low-gravity “beer.”
• Recipe for 5 U.S. gallons (19 liters) Radegast Birell
Targets:
Original Gravity: 1.022 (5.5)
Final Gravity: 1.018 (4.5)
Alcohol by volume: 0.5%
Color: 4 SRM (8 EBC)
Bittering Units: 24
ALL-GRAIN RECIPE AND PROCEDURE
| 4 lbs. | (1.8 kg.) | German Pilsener malt |
| 4 lbs. | (1.8 kg.) | Total grains |
| 4 | HBU | (113 MBU) German Hersbrucker Hallertauer hops (pellets)—60 minutes (bittering) |
| 2.5 | HBU | (71 MBU) Czech Saaz hops (pellets)—30 minutes (flavor) |
| 1/4 | oz. | (7 g.) Czech Saaz hops (pellets)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
Special yeast for producing nonalcoholic beers not commercially available to the homebrewer
The process of producing nonalcoholic (less than 0.5 percent alcohol by volume) “beer” is a complex one that requires special yeasts and equipment. Radegast Birell is probably made using special yeast and yeast management. The wort is overoxygenated and chilled to temperatures below 40 degrees F (4.5 C), then a special yeast is introduced. It is forced to enter and remain in the respiration cycle (see page 371, The Home Brewer’s Companion), where it metabolizes some sugar into carbon dioxide, some flavor compounds and very little alcohol. After this phase is completed, the yeast is removed by filtration and the beer is carefully maintained in sterile conditions before bottling and pasteurization. What follows is a likely scenario for wort formulation. Homebrewed fermentation techniques are not discussed due to the impracticality of the process for homebrewers.
A double-decoction mash is employed to mash the grains. If you are using alkaline or hard water, treat the water with an appropriate amount of lactic acid or refer to pages 120 to 122 of The Home Brewer’s Companion for proceeding with a triple decoction with an acid rest.
Add 4 quarts (3.8 1.) of boiling water to the grain, raising the temperature to 122 degrees F (50 C). Then remove 2 quarts (1.9 1.) of the thickest mash and boil this in another vessel for 30 minutes. Stir this boiled decoction constantly. Maintain the remainder of the mash at 122 degrees F (50 C) while boiling the decocted portion. After boiling for 30 minutes, add the decoction back into the main mash vessel, raising the temperature to 150 degrees F (65.5). Maintain this temperature for one hour. Up to 4 quarts (3.8 1.) of boiling water may be added at any time during this period to maintain mashing temperature. After one hour, remove one third of the mash (a fifty-fifty blend of thick mash and liquid) and boil about 20 minutes. Stir this second decoction constantly during the boil. When finished, return the boiled decoction to the main mash vessel, ending starch conversion by having raised the temperature to about 167 degrees F (75 C). Then lauter and sparge with 2 gallons (7.6 1.) of 170-degree F (77 C) water. Collect about 3 gallons (8.6 1.) of runoff and add more water to attain a total volume of 5.5 gallons (22 1.). 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 (reducing the wort volume to just over 5 gallons), turn off the heat and add aroma hops, letting steep for 2 to 3 minutes. Then separate or strain out and sparge hops. Chill the wort to below 40 degrees F (4.5 C) and ferment using nonalcoholic beer “fermentation,” filtration and pasteurization techniques.
When secondary aging is complete, force-carbonate, counterpressure bottle and pasteurize.
MASH-EXTRACT RECIPE AND PROCEDURE FOR RADEGAST BIRELL
| 21/2 lbs. | (1.1 kg.) | English light dried malt extract |
| 0 lb. | (0 kg.) | Total grains |
| 4 | HBU | (113 MBU) German Hersbrucker Hallertauer hops (pellets)—60 minutes (bittering) |
| 2.5 | HBU | (71 MBU) Czech Saaz hops (pellets)—30 minutes (flavor) |
| 1/4 | oz. | (7 g.) Czech Saaz hops (pellets)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
Special yeast for producing nonalcoholic beers not commercially available to the homebrewer
See all-grain recipe for introduction to process.
Add bittering hops and malt extract to 2.5 gallons (9.5 1.) of water 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 and add aroma hops, letting steep for 2 to 3 minutes. Then separate or strain out and sparge hops. Chill the wort to below 40 degrees F (4.5 C) and direct into a sanitized fermenter. Aerate the cooled wort well and ferment using nonalcoholic beer “fermentation,” filtration and pasteurization techniques.
When secondary aging is complete, force-carbonate, counterpressure bottle and pasteurize.
Silver Cup Winner
None
Bronze Cup Winner
None