![]() Later that week I got back my score sheets. And while it was little disappointing, I wasn’t totally surprised that I claimed none of the medals in the categories I entered. I chose my favorite, Big Fat Phony.Īs the results came in, I was checking to see which categories I had entered. I had to pick the best of these for category 23. ![]() I happened to have three beers that would only fit in 23 only (Black Hop Day, Fly Ralcon and Big Fat Phony). There is a catch-all category for these beers, 23, Specialty Beer. Rye IPAs and India Black Ale (or Black IPA, or Cascadian Dark Ale) are common beers but aren’t yet recognized by the BJCP. While this isn’t in general that bad, it does affect some brewers that are brewing beers don’t yet have official sub-categories. For example, the rules prevent a homebrewer from submitting multiple beers to the same sub-category. Unfortunately, the American Homebrewers Association (AHA) rules restrict what one can enter. I had entered three beers into this competition, Big Fat Phony in category 23 Specialty Beer, Momosuppai in category 20 Fruit Beer, and Kuroppoi in category 5C Dopplebock, even though I have seven beers available. On Sunday night, the results were announced, even tweeted via the Austin Zealots homebrew clubs’ newly announced twitter account, AustinZealotsTX. The Texas BlueBonnet Brewoff 2013 was held in Dallas, TX March 20-23. Momosuppai, a sour-worted Berliner Weisse with Peaches I’m looking forward to seeing how this extra tartness goes with the Belgian Wit recipe. I really liked this idea and re-used the sour mashing technique I used to create a Berliner Weiss, which I picked up from Jeff Young at Black Star Coop via the Sunday Show interview with them. They dough-in at 95F, hold for 8 hours and target a pH of 4.8. One interesting aspect is that in the book, Boulevard says that they do short sour mash. Using these tidbits along with a general ingredient list available on their website, I’ve taken a stab at what I think the recipe should look like. One thing I had not yet done was to attempt to clone a beer myself.īrewing with Wheat includes interviews with Boulevard’s head brewer and he discusses a number of the beers as well as a few details on Two Jokers. At the time, I had taken my hand at brewing a number of existing clones with great success, usually from the Brewing Network’s The Jamil Show (Can You Brew it) podcast show. My friends were aware that I had started brewing and so the obvious question of whether or not I could clone the beer was proposed. ![]() And in one or two sips, I was hooked along with a few of my fellow craft beer drinkers. It was probably a few years ago when I first encountered Boulevard Brewing’s Two Jokers Double-Wit style beer. ![]()
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