I have a 6% dry hopped sour. It doesn’t fit into the other sour categories, where should I enter it? Thanks for any advice you can provide. I’m shipping tomorrow.
16E if it’s belgiany at all, 23 otherwise.
In addition to whether it has any flavor that could be considered Belgian I’d also think about the level of acidity. I read 16E to imply some sourness fits in the style but not an aggressive level of acidity typical of sour beers. So maybe a saison with some tartness or a Belgian beer blended with some sour beer. If it is full on sour I’d probably stick it in 23. I could easily see judges in 16E being discouraged by a beer that is too sour or lacks a definitively Belgian character to it.
Orval is dry hopped, though not sour, but it does have the Brett thing going on. It is mentioned in 16E, so I would try that one as others suggest.
It’s very clean sour with no Belgian character, so I went with 23. It would be cool if they added a Cat. for American Sour Ale.
next year they should be using the 2014 guidelines which has a category for american sour beer
I would also say if you enter it in 23 with the special part of it being ‘dry hopped’ that you make sure if you list the types of hops you can perceive those types of hops.