Archives for posts with tag: wine

gabfDespite the pouring down rain last night, Nick and I were determined to make it to the monthly Bluff City Brewers meeting. Nick had two beers to enter for the Great American Beer Festival Pro-Am Competition, and I wanted to go for the discussion about making your own wine (yes, this will be happening in the near future!) For those unfamiliar with the Pro-Am Competition, it’s the chance for homebrewers to have their beer brewed at a commercial brewery and have their beer served at the GABF!  The rules for homebrewers in this competition are as follows (as listed on the GABF website):

  1. The homebrewer entrant or entrants must be members of the AHA by the time the brewery registers the entry in the GABF Pro-Am competition (June 27, 2012), as well as when the Pro-Am entry is judged (October 2012). All brewery entrants must be members of the Brewers Association.
  2. Qualifying homebrew competitions may be, but are not required to be American Homebrewers Association (AHA)/Beer Judge Certification Program (BJCP) sanctioned homebrew competitions held on or after January 1, 2011 and may use AHA/BJCP categories, as defined by the BJCP 2008 Style Guidelines for their entries, excluding those restricted by the competition. See our Events Calendar for a calendar of up-coming AHA/BJCP sanctioned competitions or BJCP to register a competition.
  3. Competitions must be timed to give the brewery adequate time to brew the beer to be ready for entry to the GABF.
  4. The nature of the competition is entirely up to the brewery, they may choose to work with an existing competition or create their own. Breweries may restrict the styles of the competition to styles they can reasonably brew.
  5. AHA membership of all homebrewer entrants will be verified by the AHA. AHA membership must be current at the time the brewery enters the GABF competition, and also at the time of the GABF judging.
  6. The homebrewer brewing their recipe with the professional brewery CANNOT be, or have ever been, an employee of that brewery or on the brewing staff at any brewery.
  7. All entrants, both professional and amateur brewers, must sign a Licensing Agreement prior to the submission of entries to the GABF. The Licensing Agreement limits and protects the way the GABF trademark is used.
  8. No more than one entry per brewery will be accepted in the GABF Pro-Am Competition. Individual AHA members may be associated with no more than one entry submitted into the GABF Pro-Am Competition judging at the GABF.
  9. GABF Pro-Am entries submitted by breweries will compete in a best-of-show style judging, during the regular GABF judging. The GABF Style Guidelines and GABF judge panel will be used for the judging. Entering breweries must provide the appropriate GABF category name and number along with any requested supplemental information for the entry to be judged correctly. Entries that do not include this information will not be accepted.
  10. Judges will determine the top three entries in the GABF Pro-Am Competition, which will be awarded Gold, Silver, and Bronze GABF Pro-Am Competition medals during the GABF awards ceremony, held October 13, 2012. Medals will be issued to both the winning brewery and the winning homebrewer.

The winner from our club will get to brew his beer at Bosco’s with the head brewer, as well as have his beer served at Bsoco’s for a short time — how exciting is that?! Nick has entered his American IPA and breakfast stout, so we will see what our local judge thinks. Fingers crossed, y’all!

[Also, judging for the division of the AHA National Homebrew Competition that Nick entered starts today!]

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The New York Times published an article today that has some in the craft beer community buzzing. The article, Craft Beer’s Trend Toward Larger Bottles Causes A Stir, describes the “wine-ification of beer” and its backlash from consumers and merchants.

The backlash being that a) larger bottles are more expensive, b) it’s too much beer for one person to drink alone, and c) many people are “uncomfortable with the notion of drinking beer like wine, to be split among people and pondered.”

Yes, the cost of ordering a “bomber” at a restaurant is more expensive than ordering the traditional pint. However, you could probably go to your neighborhood liquor store and find it for about $10 less (source: I know from experience). Furthermore, I don’t think these larger bottles are made for one person to drink alone. I think many craft beer enthusiasts will agree that a large part of the craft beer culture is the socialization and discussion about the beer you’re drinking, what you like/don’t like, etc., and what better way to do that than sharing with your friends!

The last line of the article is what really prompted me to write this piece. Ben Granger, owner of the craft beer store, Bierkraft, says:

I don’t think beer and beer culture need to be like wine. I think they need to keep being themselves.

It’s an interesting thought considering beer and wine cultures already mirror each other to an extent. For example, tastings. The whole point of a wine tasting is to introduce people to different kinds of wine and educate them about the aroma, flavors, etc., right? Well, is that not also the point of a beer tasting, and the reason why many brewpubs offer “flights?”

Another example, pairings. The article mentions that, as part of the “wine-ification,” brewers want their product to be considered as a suitable pairing option for specific meals (much like is already done with wine). Well, my friends, this too is already happening in beer culture. Just last summer Nick and I attended Bosco’s Brewmasters Dinner, a four-course meal with each course having its own Bosco’s beer pairing — and that wasn’t the first of its kind! If you google ‘brewmasters dinner,’ you will get pages and pages of restaurants/breweries from around the country that have hosted similar events.

Anyway, I see no problem with beer culture intertwining with wine culture. That’s my two cents and you can take it or leave it — cheers!