So I decided to enter the home brew competition in bristol next month, and I've managed to place all my beers into the appropriate categories bar one, my lambic.
I chose to bottle it early to condition it as I like carbonated lambics, well gueuzes really, but carbonated lambics don't fit into the lambic category. So I see my options are either to enter it in specialty beer OR Belgian specialty beer, would anyone be able to tell me which would be better?
Cheers
Kieran
Where does a carbonated lambic fit into BJCP guidelines?
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lancsSteve
Re: Where does a carbonated lambic fit into BJCP guidelines?
Belgian speciality I guess as it is distincly Belgian - isn't that almost a Faro? E.G. "Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus."
Remember you must do the whole "The judges must understand the brewer’s intent in order to properly judge an entry in this category. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer."
Are you saving some to age and then blend in to make a geuze in the future?
Remember you must do the whole "The judges must understand the brewer’s intent in order to properly judge an entry in this category. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer."
Are you saving some to age and then blend in to make a geuze in the future?
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Stoat on a rope
Re: Where does a carbonated lambic fit into BJCP guidelines?
Cheers Steve I went for Belgian specialty in the end, didn't think about faro...
I put in the comments that it's essentially a lambic thats been bottled young to carbonate it.
Its part of my first batch for a 3 year gueuze rotation im starting, I bottled some to keep an eye in its progress, while doing some experimentation with a remuage/degorgement process (which turns out is quite tricky!) the rest of the batch is sitting in a keg quietly in the corner awaiting next years batch. I've also put some onto sloes used for sloe gin last year...
I put in the comments that it's essentially a lambic thats been bottled young to carbonate it.
Its part of my first batch for a 3 year gueuze rotation im starting, I bottled some to keep an eye in its progress, while doing some experimentation with a remuage/degorgement process (which turns out is quite tricky!) the rest of the batch is sitting in a keg quietly in the corner awaiting next years batch. I've also put some onto sloes used for sloe gin last year...