I brewed up a clone of Deschutes Chainbreaker and want to put it in a local BJCP comp.
Was debating between 23A. Specialty Beer or 16E. Belgian Specialty Ale.
Any advice from experienced BJCP folks is appreciated.
I also know what you put in the “Special Ingredient/Classic Style” section is important
Here is what I have so far
“White IPA Attempt at creating a beer similar in style to Descheutes Chainbreaker.
White beer hopped to 56 IBU with Cascade and Centennial.”
Thanks!
What you’ve got there is a 16E.
I would probably put something along the lines of “56-IBU, Cascade/Centennial dry-hopped witbier similar to Deschutes Chainbreaker.”
I’m Deschutes’ biggest fan but haven’t had that one. I’m assuming the standard coriander/orange peel are used? If so I think the use of the style name is sufficient to get the ingredients across, but if not I’d plan to mention them.
cheers–
–Michael
As a judge and a competition coordinator I’d definitely suggest 16E. I’d suggest the following for the comments submission - “Belgian White styled IPA dry hopped with Cascade and Centennial.”
Suggestion for any competition - Keep the special comments short and to the point. Anything more that short and to the point and the competition may need to abbreviate them to accommodate pull sheets or pre-printed labels for the score sheets. Also competitions get a lot of special comments that border on short history lessons rather than info about the beer. If you keep the comments short and to the point the judges don’t need to summarize and form their own conclusions.
Thanks to both of you - 16E it is!
Totally agreed. Don’t assume the judges know what “Chainbreaker” is.
Agreed, but if you added spices/fruit and can detect them in the beer, don’t forget them in your description.
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Agreed, but if you added spices/fruit and can detect them in the beer, don’t forget them in your description.
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Is it safe to assume saying it is a “Belgian White” means it has Orange Peel and Coriander?
Im of the school that assuming is never safe.
Since the BJCP style is “Witbier”, then no, it is not safe to assume the judges think “Belgian White” means it is spiced. If you call it a dryhopped witbier (16A) then they will know it is there, but that doesn’t cover it if you are going for a wheat IPA with spices. IPA and witbier have completely different ABV ranges, expected yeast character, etc. It really depends on how it came out.
Just as a quick follow-up.
Put it in as Belgian Specialty with description that it was hopped as an IPA
Scored a 31 with comments that said “this seems like a really good WIT beer that is over-hopped”
My thought, “Yes - that is why it is in Belgian Specialty.”
On a side note, I have re-brewed the same recipe as a straight WIT and I will see how that one fairs.
Thanks for all your previous input.