NSW State Comp 2016

[Bribie G]

Aha.

Brew away, Yob :lol:

 

[Stuster]

Not wanting to stir the pot too much, but IIRC it used to be that the NSW comp accepted all-comers, BUT only NSW entries were allowed to proceed to the Nationals.
Other states and territories were for feedback only, and prizes at the discretion of the competition committee.
I think that Yob would be more than satisfied to enter his State comp, and would get the same feedback there, so why both with the NSW comp?

Makes sense to me, to limit APAs that will be likely to palate-fatigue many judges

Totally agree with Les' points. 1 entry only for APAs is not perfect for entrants who might wish to get feedback on a couple of different APAs I realise but is much better in terms of all entrants so you can have judges who are finding it hard to taste/smell the hops at the end of a very long flight.

So if Queensland, WA and Victorian entries took first, second and third in - for example - Strong Stouts then there would be no NSW strong stouts heading for the Nats?

Or, at the judging tables would the NSW entries be judged first with the judges informed that they were judging NSW entries, then proceed to an announced flight of out-of-state entries judged for comments only?

State entries should not be disadvantaged if others enter the competition. That means that the top three entries from the state are able to go forward to the national competition. The entry rules on the site now state that places and prizes are only for NSW residents. So non-NSW people are welcome to enter but that's just for feedback.

Judges don't need to know if it's a NSW/non-NSW beer, we'll just take that out of the running for the prizes/places at the end. They can still get the bragging rights if they get top score though. Far fetched though really considering the standard of brewing in NSW compared to those other states. :super:

more than likely out of state ones would be marked for feed back only but that decision lies with the person or persons running the comp.
even if they were scored they would be removed from the rankings.

Exactly as barls says. :beerbang:

 

[Bribie G]

Now we're getting close, same question as usual....

On receipt of entries on August 8 how will they be stored up until judging?
Will they be at store room temperature then cooled before judging or will they be put immediately into cold storage on receipt?

Would appreciate this info, if it's been decided what's happening, as that affects my bottle conditioning regime for late bottled ales B)

 

[barls]

the same as every year. sorted and then cooled the day before mate.

 

[Stuster]

As barls knows all too well, the bottles will be collected and sorted (mainly the week prior to the comp) and then the beers will be stored in the buildings on the showground until the day before when they will be put into fridges. The buildings are pretty cool this time of year and having that week sitting there means they are not going to be stirred up before the comp. The buildings are used too often for us to have the bottles in the fridges for the week unfortunately but it shouldn't be too damaging for your beers considering the time of year.

 

[Bribie G]

Thanks guys, actually that's better as it lets my "drink young" style ales finish off perfectly.

 

[kaiserben]

Got a few entries this year. I'm wondering how best to handle some of the styles;

One thing that I've always wondered about is, if you've beers you've conditioned in the fridge and you want to enter a comp, does taking them out of the fridge to send off an entry, and having them go up to room temp for a week degrade them at all?

I read all over the place that temp fluctuations are bad. Is it more about long term storage when temp fluctuations are going to noticeably degrade the quality of a beer? Or are temp fluctuations not really a problem once the yeast has done it's job.

 

[Bribie G]

Pretend they are for sale on the shelves at Dan Murphy without being left out in the sun on pallets .. I reckon they will be fine, especially at this time of year. As you say, once the yeast has done its job... look at Coopers range as an example.

 

[Stuster]

I agree with Bribie. The beers do seem to hold up just fine over the week. I think the fluctuating temps is more for long term storage than just a week, particularly since it's not the heat of summer.

Please don't forget to do the online entries. It saves a heap of time if you do that and helps me work out the numbers to expect. We do have some great prizes this time so hoping to get a good few entries in and get some great beers to the nationals.

We've got a good number of judges and stewards lined up but there are never too many. PM me if you are steward-curious but too shy to talk about it in public.

 

[Dae Tripper]

Quick question on catagories, I have a very tasty wild sour (wheat,pils base), what shoud it be judged as?

 

[barls]

hmm anything else in there?
if its straight malt and sour, 17.7 straight lambic

 

[Bribie G]

Say I'm entering a specialty beer in category 18.7 and it's a Pomeranian Hooferschweizer (you know the famous one made once a year with genuine Lederhosen scrapings but not yet recognised by BJCP) - if I wrap an explanatory paragraph round the bottle with a rubber band, I assume that would accompany the bottle to the judging table for the judges to read so they know what to look out for?

 

[barls]

you can but weather the judges take notice is a point.

 

[Brewman_]

Say I'm entering a specialty beer in category 18.7 and it's a Pomeranian Hooferschweizer (you know the famous one made once a year with genuine Lederhosen scrapings but not yet recognised by BJCP) - if I wrap an explanatory paragraph round the bottle with a rubber band, I assume that would accompany the bottle to the judging table for the judges to read so they know what to look out for?

There is an explanatory section when entering specialty beers where you put such notes.

At the judges table, I do not expect to receive the explanatory note from the Brewer. The Judges know what the base beer is e.g. Porter, and the specialty, e.g. with Chilli, or what ever.

The base beer has to be identified to the judges and its speciality. Then the beer is judged as say a Porter, and the speciality must then be in harmony with that base. So both are known at judging, but it goes on the entry form.

 

[Parks]

At the judges table, I do not expect to receive the explanatory note from the Brewer. The Judges know what the base beer is e.g. Porter, and the specialty, e.g. with Chilli, or what ever.

The base beer has to be identified to the judges and its speciality. Then the beer is judged as say a Porter, and the speciality must then be in harmony with that base. So both are known at judging, but it goes on the entry form.

That's only true if the base beer is a listed style in the guidelines which it doesn't have to be. I would expect, as a brewer, that the judge gets the full details of the what the beer should be if it is not listed elsewhere in the guidelines.

 

[kaiserben]

Pomeranian Hooferschweizer is the new IPA.

 

[Brewman_]

That's only true if the base beer is a listed style in the guidelines which it doesn't have to be. I would expect, as a brewer, that the judge gets the full details of the what the beer should be if it is not listed elsewhere in the guidelines.

Good point.

Not sure what happens there. I am sure someone here will know.

Equally as a judge, how do you judge it without a guideline?

 

[Parks]

You can only do what you can do. If you have more info from the brewer you can use it otherwise it becomes a somewhat more subjective "is this a good beer".

 

[barls]

we have had previously an entry which the brewer wrote his own style guidelines for. while we as the judges enjoyed the laugh on what was in there. the beer wasn't judged by them.
for sure give all the info you want but don't write your own style guide line for it.
if in doubt contact myself or stu.

 

[Stuster]

Sounds like it'd either fit as a lambic (or possibly gueuze if carbonated). If not, then it'll have to be specialty.h

Have a look at the descriptions in the attached AABC styles. 17.7, 17.8 or 18.7 seem most likely.

But best to sit down and try the beer (tough work but somebody's got to do it) and compare it against what's in those style descriptions. Then use your judgement on where it could go.

View attachment AABC2014StyleGuidelines_OnePagePerStyle.pdf

 

[Stuster]

My last post was in answer to Dae Tripper's post.

Quick question on catagories, I have a very tasty wild sour (wheat,pils base), what shoud it be judged as?

In answer to Bribie's question, if it's a style that is in existence but is not in the AABC, then having some info on there will get to the judges. It depends what it is though and we'll use our judgement on whether that is helpful to the judges or not. Certainly if you refer to the new BJCP styles that is something I'd pass on to the judges.

 

[Hpal]

Could someone please fill me in on cost of entry? I'll get them to Brewman to send if I'm not too late. Thanks

 

[Judanero]

Could someone please fill me in on cost of entry? I'll get them to Brewman to send if I'm not too late. Thanks

$7 an entry, I think you've got until next Saturday to get them to Brewman

 

[gezzanet]

Tomorrow or sat week?found it. 6th August to brewman

 

[Brewman_]

Yeah guys,

I need to get them here by Saturday 6th.

Cheers Steve

 

[Dae Tripper]

Thanks Barls, and Stuster. I have put it under 18.7 Other Specialty. Hopefully it goes well.

 

[Dae Tripper]

.

 

[barls]

to all those entering please make sure you do the online entry as well please.

 

[Dazzbrew]

For multiple entries can i attach an envelope with the fees for all entries? Or do i need separate envelopes with $7 attached to each entry?

 

[barls]

one envelope is fine.