|Posted by Rives Borland on May 29, 2012 at 9:40 PM|
Here is a link to the scoresheets for our club cabernet barrel aged strong dark sour ale that I submitted to the Mayfaire for us. It was very well received, scoring a 40 and a 42, for an average score of 41/50, right in the middle of the "excellent" range.
Somewhat surprisingly, that score wasn't good enough to place. With 550 or so entries altogether this year, there must have been a lot of good competition. But we should be very happy with these results.
For those that don't know, the Maltose Falcons have there own style guidelines, with some additional styles not yet in the BJCP guidelines, one of which is approriate for this beer:
22.4 Wild Ales
Please note this category may require additional specification from the entrant if special ingredients or wood is used to give the judges complete information.
Aroma: Complex aroma of malt, fruity esters, earthy “funky” aromas typical of Brettanomyces and Belgian yeast strains.
Appearance: Color varies from pale straw to pitch black based on ingredients. Haze is typical of the style.
Flavor: Varies greatly from beer to beer. Common characteristics include the earthy, pineapple, leather flavors produced by Brettanomyces. Sourness levels can vary from low/none to extremely high with additional micro-organisms.
Mouthfeel: Generally light bodied with a low residual gravity due to aggressive fermentation characteristics of the Brettanomyces. Carbonation is generally high.
Overall Impression: Eclectic and funky ales that express the crazy side of brewing.
Comments: In both Belgium and the US, brewers expanded the role of various “wild” cultures in their breweries to produce exotic ales that don’t fall into the traditional historical Sour Ale categories. Entrant should feel free to specify any exotic ingredients added to the brew. Beers that are brewed only with Brettanomyces and without Saccharomyces Cerevisiae express fewer of the typical Brett earthiness.
Ingredients: Variable according to the effect the brewer wants. Crucial ingredients include the use of non-Saccharomyces Cerevisiae cultures for fermentation. This can include various strains of Brettanomyces, Lactobacillus, or Pediococcus. Barrel aging with previously used wood (e.g. spirits or wine) is not uncommon. Fruits can play a role
Vital Statistics: Varies based on style.
Commercial Examples: Allagash Interlude, Boulevard Brewing Saison-Brett, De Proef Reinaert Flemish Wild Ale,De Proef Reserve Signature Ale, Lost Abbey Cuvee de Tomme, Jolly Pumpkin La Roja, Ommegang Ommegeddon Russian River Consecration, Russian River Supplication, Russian River Temptation, Victory Wild Devil
I also submitted to the CA State Fair under BJCP Cat. 16 E, Belgian Specialty Ale.