BJCP Category Question | Wild IPA

This probably belongs in the Homebrew forum.


I'd say Specialty: Brett beer. Brett is going to count as "a flaw" in every category.

 

What about a mixed style beer?

34B. Mixed-Style Beer This style is intended for combinations of existing styles (Classic Beers or Specialty-Type) that are not defined elsewhere in the guidelines. If a ‘mixed-style beer’ does fit another style, do not enter it here. Overall Impression: Based on the declared base styles. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink. Aroma: Based on the declared base styles. Appearance: Based on the declared base styles. Flavor: Based on the declared base styles. Mouthfeel: Based on the declared base styles. Comments: Intended for Specialty-Type combinations of styles not described elsewhere as Specialty-Type Beers, or as hybrid or fusion beers between other existing styles. Entry Instructions: The entrant must specify the styles being mixed. The entrant may provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer. Tags: specialty-beer



And ditto that you might get more info from the home-brewers forum

 

While I voted for specialty: brett. I second mixed style. What you described is far enough out the traditional takes of an IPA (even with the updates they made) that you will have a very hard time getting it judged accurately without holding their hands a bit by putting it into a category that the judges will have more leniency with.

 

I think it would be a weird to try to use brett beer as half of the mixed style equation, considering brett beer itself needs a declared style. You'd essentially be declaring Brett IPA/combined with IPA. Obviously YMMV.

 

Depends on if it tastes like a brett beer or just another IPA with fruity and spicy hops. If possible enter it in two categories.

 

I took note of the following from 28A. Brett Beer:

“Characteristic Ingredients: Virtually any style of beer, fermented in any manner, then finished with one or more strains of Brett. Alternatively a beer made with Brett as the sole fermentation strain.”

This must be a challenging category to judge since it is my understanding (which is consistent with the commercial beers I have tasted) that beers solely brewed using Brett have no funk. How do the judges contrast and compare beers that exhibit funk vs. those that are cleaner (i.e., solely brewed with Brett)?

Cheers!

 

[QUOTE="Zonk, post: 5111348, member: 902254"] considering brett beer itself needs a declared style........[/QUOTE]

Isn't Brett Beer is a declared Style already?

http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf

28A. Brett Beer: Overall Impression: Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett. Aroma: Variable by base style. Young Brett-fermented beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strain(s) of Brett used. For 100% Brett beers heavily hopped with American hop varieties, the fermentation-derived flavors are often difficult to tease from the hop aromatics. Older 100% Brett beers may start to should not be a prominent character. Appearance: Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault. Flavor: Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Light sourness is acceptable with the beer being lightly tart, but should not be truly sour. Always fruitier when young, gaining more funk with age. May not be acetic or lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett. Mouthfeel: Variable by base style. Generally a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable. Comments: The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. Wood-aged versions should be entered in the Wild Specialty Beer style. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. Note that Brett does not produce lactic acid. History: Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. 100% Brett beers gained popularity after the year 2000; Port Brewing Mo Betta Bretta was one of the first celebrated examples. Characteristic Ingredients: Virtually any style of beer, fermented in any manner, then finished with one or more BJCP Beer Style Guidelines – 2015 Edition 61 strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain. Style Comparison: Compared to the same beer style without Brett, a Brett Beer will be drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as it ages. Less sourness and depth than Belgian ‘wild’ ales. Entry Instructions: The entrant must specify either a base beer style (Classic Style, or a generic style family) or provide a description of the ingredients/specs/desired character. The entrant must specify if a 100% Brett fermentation was conducted. The entrant may specify the strain(s) of Brettanomyces used. Vital Statistics: Variable by base style. Commercial Examples: Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Russian River Sanctification, The Bruery Saison Rue, Victory Helios Tags: wild-fermentation, north-america, craft-style, specialtydevelop a little funk (e.g., barnyard, wet hay, or slightly earthy or smoky notes), but this character should not dominate. If the beer is fermented with a brewer’s yeast in addition to Brett, some of the character of the primary yeast may remain. A faint sourness is acceptable but

 

Isn't Brett Beer is a declared Style already?

http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf

28A. Brett Beer: Overall Impression: Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett. Aroma: Variable by base style. Young Brett-fermented beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strain(s) of Brett used. For 100% Brett beers heavily hopped with American hop varieties, the fermentation-derived flavors are often difficult to tease from the hop aromatics. Older 100% Brett beers may start to should not be a prominent character. Appearance: Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault. Flavor: Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Light sourness is acceptable with the beer being lightly tart, but should not be truly sour. Always fruitier when young, gaining more funk with age. May not be acetic or lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett. Mouthfeel: Variable by base style. Generally a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable. Comments: The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. Wood-aged versions should be entered in the Wild Specialty Beer style. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. Note that Brett does not produce lactic acid. History: Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. 100% Brett beers gained popularity after the year 2000; Port Brewing Mo Betta Bretta was one of the first celebrated examples. Characteristic Ingredients: Virtually any style of beer, fermented in any manner, then finished with one or more BJCP Beer Style Guidelines – 2015 Edition 61 strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain. Style Comparison: Compared to the same beer style without Brett, a Brett Beer will be drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as it ages. Less sourness and depth than Belgian ‘wild’ ales. Entry Instructions: The entrant must specify either a base beer style (Classic Style, or a generic style family) or provide a description of the ingredients/specs/desired character. The entrant must specify if a 100% Brett fermentation was conducted. The entrant may specify the strain(s) of Brettanomyces used. Vital Statistics: Variable by base style. Commercial Examples: Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Russian River Sanctification, The Bruery Saison Rue, Victory Helios Tags: wild-fermentation, north-america, craft-style, specialtydevelop a little funk (e.g., barnyard, wet hay, or slightly earthy or smoky notes), but this character should not dominate. If the beer is fermented with a brewer’s yeast in addition to Brett, some of the character of the primary yeast may remain. A faint sourness is acceptable but [/QUOTE]

Highlighted my reference

 

Enter what it is, not what you thought it would be. If there are no Brett characteristics, Brett beer is not a good category.

If you are having a hard time figuring out what category to enter it in, I would do specialty or not enter it at all.

 

Highlighted my reference[/QUOTE]
Not arguing, just curious, doesn't; this part work as a catch all;

or provide a description of the ingredients/specs/desired character

 

I judged it recently and found it difficult. Having to judge it both as a brett beer and as an example of the same time can be challenging. My favorite beer of the flight didn't make it to mini-BOS because it didn't have "saison character." If he had declared Belgian pale it probably gets 10 extra points and wins the flight. As to funk or no funk, I think its always hard to judge diverse styles head to head (mini-BOS). I brewed 4% table saison recently that was well recieved (38) but its hard for a well made simple beer to beat out bigger or more complex beers (that are also well made) head to head.

 

It does but he'd basically be describing a (fruity, hazy) IPA, for the brett portion, and then saying he crossed it with an IPA in the mixed style portion, if I'm understanding you correctly. I'm a pretty new judge, my take could be incorrect.

 

Got you thanks for the info it's good to have some input from a judge