Tseay suggests the possibility of an Aussie Pale Ale class. Well I for one would definately enter an Aussie PA, whether it was a K&K class or open. Looks like petesbrew is also looking for a similar class.
I hope there is an Aussie PA class in the next comp. It looks like there is sufficient interest to run a class.
Why not in this class
6B. Blonde Ale
Aroma: Light to moderate sweet malty aroma. Low to
moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.
Appearance: Light yellow to
deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.
Flavor: Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn't be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.
Mouthfeel: Medium-light to medium-full body. Medium to high carbonation. Smooth without harsh bitterness or astringency.
Overall Impression: Easy-drinking, approachable, malt-oriented American craft beer.
History: Currently produced by many microbreweries and brewpubs. Regional variations exist (many West coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer.
Comments: In addition to the more common American Blond Ale, this category can also include modern English Summer Ales, American Klsch-style beers, and less assertive American and English pale ales.
Ingredients: Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Klsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.
Vital Statistics:
OG FG IBUs SRM ABV
1.038 - 1.054 1.008 - 1.013 15 - 28 3 - 6 3.8 - 5.5%
