bonj
Premier Ipswich Mash Proponent (PIMP)
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This thread was started to move discussion of amateur vs commercial definitions and whether kits, including fresh wort kits (FWKs)should be allowed in the AABC, and by association, the subordinate state competitions. The discussion was started in the QABC results thread.
I will start by quoting myself, and the relevant replies:
The only editing I have done, was to correct Ross' typo of his first word "Exactly", which contained a few extraneous letters.
I will start by quoting myself, and the relevant replies:
moot as it may be, it is an interesting debate, and I wish to further it for my better understanding of your points.
Let's give a hypothetical:
Mr Bob Bobson, is a commercial brewer at Bob Brewery. During a brewday, he collects 20L of wort from the kettle and takes it home to ferment. Is this a homebrewed or commercially brewed beer? It is my assertion that this is still a commercially brewed beer, not just because it was brewed for commercial purposes by the brewer himself, but also because it was not an amateur endeavour.
The rules state that brew on premises are allowed in the competition. Now, given that there are such establishments that allow one to formulate one's own recipe and take a heavy involvement in the actual brewing process, one might suggest that this rule is a fair one. However, if the proprietor of such an establishment enters beers made with kits produced for commercial distribution, I assert that that doesn't satisfy the amateur component of the competition, and as such shouldn't be allowed.
I am very interested to hear your thoughts on the hypothetical, whether that changes your view on Ross' QABC entries, and why or why not.
The only editing I have done, was to correct Ross' typo of his first word "Exactly", which contained a few extraneous letters.
moot as it may be, it is an interesting debate, and I wish to further it for my better understanding of your points.
Let's give a hypothetical:
Mr Bob Bobson, is a commercial brewer at Bob Brewery. During a brewday, he collects 20L of wort from the kettle and takes it home to ferment. Is this a homebrewed or commercially brewed beer? It is my assertion that this is still a commercially brewed beer, not just because it was brewed for commercial purposes by the brewer himself, but also because it was not an amateur endeavour.
Exactly the same argument I put to the AABC delegates & not one of them agreed with me! Under the AABC rules the head brewer at Feral may take home the gold medal winning Hophog wort, ferment it out & enter in the amateur comp. Whether you agree, like it or not, they are the current rules.
Anyway, please start a new thread if you wish to discuss the rules of the AABC, as it's no longer relevant to this thread & would be good to see it discused as a general debate.
Cheers Ross
P.S. congrats again to all the place getters, make sure you get all your qualifying entries into the nationals.