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Big Turkey Contest 2009 - Porter

Posted: Thu Sep 10, 2009 5:03 pm
by Chris Alvey
The beer style for this year's annual Big Turkey brewing contest to be held at the November meeting (11/18, I think) will be Porter. This include the Port substyles: Robust Porter, Brown Porter, and Baltic Porter. Information about these styles can be found at the BJCP website: http://www.bjcp.org/2008styles/style12.php

This should be a good style that lends itself to both extract and all-grain methods as well as a fair amount of freedom of interpretation. All brewers will need to submit at least 3 bottles (any size as long as it is 12 oz or above). Judging will be using the standard sheets used at all the AHA competitions and styles will each be judged within their own category. It 's up to you to pick the category, but it should be relatively obvious.

Winners get their name on the Big Turkey trophy, get their beer brewed for SWIRCA next year, and get a fancy stein... not to mention the fame and glory that comes with winning the prestigious OVHA Big Turkey Competition.

Why are you still sitting here... get brewing :!:

Re: Big Turkey Contest 2009 - Porter

Posted: Sun Sep 13, 2009 4:08 pm
by Dwayne_Delaney
Check out this link: http://fossils.org/Porter_competition.html It is Fossil's Porter-only 2008 competition.

Fossils included style 23- Specialty (Porter only) as a category in their competition. Chris, do you think that we could do the same? This would allow smoked, Brett, Fruit, etc. into the mix. What does everyone think?



23. SPECIALTY BEER - Porter Only

This is explicitly a catch-all category for any beer that does not fit into an existing style category. No beer is ever 'out of style' in this category, unless it fits elsewhere.

The category is intended for any type of beer, including the following techniques or ingredients:
Unusual techniques (e.g., steinbier, ice beers)
Unusual fermentables (e.g., maple syrup, honey, molasses, sorghum)
Unusual adjuncts (e.g., oats, rye, buckwheat, potatoes)
Combinations of other style categories (e.g., fruit-and-spice beers, smoked spiced beers)
Out-of-style variations of existing styles (e.g., low alcohol versions of other styles, extra-hoppy beers, 'imperial' strength beers)
Historical, traditional or indigenous beers (e.g., Louvain Peetermann, Sahti, vatted Porter with Brettanomyces, Colonial Spruce or Juniper beers, Kvass, Grätzer)
American-style interpretations of European styles (e.g., hoppier, stronger, or ale versions of lagers) or other variants of traditional styles
Clones of specific commercial beers that aren�t good representations of existing styles
Any experimental beer that a brewer creates, including any beer that simply does not evaluate well against existing style definitions

Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent.

Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color (including to the head), and may affect head formation and retention.

Flavor: As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty character should not seem artificial and/or totally overpowering. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Some ingredients may add tartness, sweetness, or other flavor by-products. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in fruit, are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation.

Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style.

Overall Impression: A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability.

Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. THE BREWER MUST SPECIFY THE 'EXPERIMENTAL NATURE' OF THE BEER (E.G., TYPE OF SPECIAL INGREDIENTS USED, PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED), OR WHY THE BEER DOESN�T FIT AN ESTABLISHED STYLE. THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. If a classic style is identified, the base style should be recognizable. Classic styles do not need to be cited (e.g., "maple smoked porter is acceptable). For historical styles or unusual ingredients/techniques that may not be known to all beer judges, the brewer should provide descriptions of the styles, ingredients and/or techniques as an aid to the judges.

Re: Big Turkey Contest 2009 - Porter

Posted: Sun Sep 13, 2009 7:56 pm
by Don
I was planning on making a Pumpkin Pie Porter..
PP&P

Will that work?

Re: Big Turkey Contest 2009 - Porter

Posted: Mon Sep 14, 2009 5:14 am
by john mills
I think this category is where bourbon barrel porter would fit best. But what is the true intensions of the contest? Making beer to the specific style guidelines? Or making the best beer judged in that style? Does that make sense?

Re: Big Turkey Contest 2009 - Porter

Posted: Mon Sep 14, 2009 6:14 am
by Chris Alvey
It does make sense. I would say as long as we have a guideline published ahead of time (like the one above) it would be fair to have the category in the contest.

I think the whole reason for having guidelines is not to constrain style, imagination, or taste but more to make the competition judging objective. If we didn't have guidelines I could enter a yellow beer and call it light Porter :)

Let's discuss here, but I certainly do not object to a specialty Porter type of category.

Re: Big Turkey Contest 2009 - Porter

Posted: Sun Sep 27, 2009 9:25 pm
by Dwayne_Delaney
Do we agree that the Specialty Porter style will be added to the contest??

Re: Big Turkey Contest 2009 - Porter

Posted: Mon Sep 28, 2009 4:08 pm
by jefrey3
I think a specialty porter can be included.

Re: Big Turkey Contest 2009 - Porter

Posted: Tue Sep 29, 2009 8:44 am
by Chris Norrick
I put it in the newsletter so it much be true.

Re: Big Turkey Contest 2009 - Porter

Posted: Fri Oct 16, 2009 1:39 pm
by Freonwheels
Hey guys, since you are competing with Porters this year, I strongly urge you to enter the FOSSILS Porter competition. If you want to organize a group of entries, I can even try to stop out and pick up everyone's entries (my wife is from Mt. Vernon). The contest is free and 17yrs old, so boasting rights are nice and come at the right price. And it is only a week before your club competition.

This is the 2009 flyer. Check it out and I hope to see some OVHA brewers giving the competition some serious competition!

http://fossils.org/Porter_competition_2009.pdf

Prost!
Joe Bray
FOSSILS Secretary
fossils.editor@ gmail.com

Re: Big Turkey Contest 2009 - Porter

Posted: Sat Oct 17, 2009 5:58 am
by john mills
I'm interested, if you're able to pick up in Evansville...unless we're able to organize a road trip.
ROAD TRIP!!!

Re: Big Turkey Contest 2009 - Porter

Posted: Sat Oct 17, 2009 7:35 am
by Chris Alvey
The FOSSILS competition does sound like a great idea and I would like to make a little road trip if anyone else is up for it. I do have a question that will pertain to a lot of people (from what I hear.) is the FOSSILS competition taking the specialty style entries like smoked porter, chocolate porter, etc. or is it strictly robust, baltic, brown ?

Who would be up for a short roadie to this ?

Re: Big Turkey Contest 2009 - Porter

Posted: Sat Oct 17, 2009 3:03 pm
by Don
Road Trip!!!!

Re: Big Turkey Contest 2009 - Porter

Posted: Sun Oct 18, 2009 4:56 pm
by Chris Norrick
I would be happy to send some along. The contest is Nov 14, the Saturday after Teach-A-Friend-To-Homebrew-Day.

Re: Big Turkey Contest 2009 - Porter

Posted: Thu Oct 22, 2009 1:32 pm
by Freonwheels
Ed Tash is the co-ordinator. The entries have to get to Richo's in New Albany on the 12th (2 days before the competition) so he can coordinate the right number of bjcp judges. Let me know if you want to coordinate a hand off that week and I'll make sure that your entries are stored in Richo's cooler for the competion on the 14th. We'd love to have some of you guys come out for it on Saturday if you are interested.

Again, just let me know!
-Joe Bray
fossils.editor@gmail.com

Re: Big Turkey Contest 2009 - Porter

Posted: Thu Oct 22, 2009 1:46 pm
by Freonwheels
BTW, the FOSSILS Competition takes all Porters. If it doesn't fall under brown/baltic/robust, then just label it as Specialty and it will be judged based upon the description (just include enough information to tell the judges all they need to know to get it right).

We are working on certificates, ribbons, and prizes for the winners. A lot of members were excited to hear that you guys were doing a club competition for Porters!

:beer2