Competition Archives – St Louis Brewminati

STL Brewminati September 2022 Club Meeting

stlbrewminati — Fri, 10 Jun 2022 01:57:53 +0000

Join us for our September 2022 club meeting on Wed, September 14th, at 7 PM CST. We’ll be meeting at Six Mile Bridge Brewery in Maryland Heights, MO. During our […]

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STL Brewminati June 2022 Club Meeting

stlbrewminati — Fri, 10 Jun 2022 01:43:02 +0000

Join us for our June 2022 club meeting on Wed, June 8th, at 7 PM CST. We’ll be meeting at Six Mile Bridge Brewery in Maryland Heights, MO. During our […]

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STL Brewminati April 2022 Club Meeting

stlbrewminati — Wed, 09 Mar 2022 03:16:19 +0000

Join us for our April 2022 club meeting on Wed, Apr 13th, at 7 PM CST. We’ll be meeting at Six Mile Bridge Brewery in Maryland Heights, MO. During our […]

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STL Brewminati March 2022 Club Meeting

stlbrewminati — Sun, 06 Feb 2022 20:08:08 +0000

Join us for our March 2022 club meeting on Wed, Mar 9th, at 7 PM CST. We’ll be meeting at Six Mile Bridge Brewery in Maryland Heights, MO. During our […]

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Belgian Witbier Style

stlbrewminati — Thu, 06 Jan 2022 03:08:17 +0000

An Overview of the Style

The Belgian Witbier style dates back hundreds of years, but the Witbier fell into relative obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. The style is currently enjoying a renaissance, especially in the American market. Witbier, “Wit”meaning “white”, pays homage, even today, to a history of Belgian beers abounding in the use of other herbs.

2015 BJCP Style Guidelines (Witbier – 24A)

OG	1.044 – 1.052
FG	1.008 – 1.012
ABV	4.5% – 5.5%
IBU	8 – 20
SRM	2 – 4

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.

Moderate malty sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.

Pleasant malty-sweet grain flavor (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low bready wheat flavor. Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low, and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate.

Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.

About 50% unmalted wheat and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.

Educational Material For The Belgian Witbier Style

Did you miss getting the handout from our meeting where we discussed the Belgian Witbier style? Download it now or print it out.

Sample Belgian Witbier Recipe

Our March competition is for the Belgian Witbier style. To help you create your own Belgian Witbier recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. This recipe was the 2006 NHC gold medal winner.

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STL Brewminati December 2021 Club Meeting

stlbrewminati — Tue, 30 Nov 2021 23:00:36 +0000

Join us for our December 2021 club meeting on Wed, December 8th, at 7 PM CST at Six Mile Bridge. Our December meeting will be a fun one! We’ll be […]

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Wee Heavy Scottish Ale Style

stlbrewminati — Wed, 06 Oct 2021 23:00:00 +0000

An Overview of the Style

The Wee Heavy Scottish Ale style (not to be confused with the Scottish Heavy style) is a complex beer characterized by substantial malt-influenced flavors. Originating in Scotland, this style is traditionally served in small, or wee, measures due to it’s strong ABV which ranges from 6.5% to 10.0%. The flavors of the Wee Heavy Scottish Ale style come from high mash temperatures and kettle caramelization rather than from the use of crystal malts.

2015 BJCP Style Guidelines (Wee Heavy Ale – 17C)

OG	1.070 – 1.130
FG	1.018 – 1.040
ABV	6.5% – 10.0%
IBU	17 – 35
SRM	17 – 35

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

Clear, light copper to dark brown color, often with deep ruby highlights. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.

Deeply malty, with a strong caramel component. Lightly smoky secondary aromas may also be present, adding complexity; peat smoke is inappropriate. Diacetyl should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none, and can be slightly earthy or floral.

Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.

Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.

Well-modified pale malt, with roasted barley for color. May use some crystal malt for color adjustment. Slight smoke character may be present in some versions, but derives from roasted grains or from the boil. Peated malt is absolutely not traditional.

Educational Material For The Wee Heavy Scottish Ale Style

Did you miss getting the handout from our meeting where we discussed the Wee Heavy Scottish Ale style? Download it now or print it out.

Sample Wee Heavy Scottish Ale Recipe

Our December competition is for the Wee Heavy Scottish Ale style. To help you create your own Wee Heavy Scottish Ale recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. This recipe was featured in the July/August 2017 Zymurgy magazine issue.

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American Amber Ale Style

stlbrewminati — Wed, 07 Jul 2021 22:00:00 +0000

An Overview of the Style

The American Amber Ale style is a modern American craft beer style developed as a variation from American Pale Ales. The American Amber Ale style can overlap in color with darker American pale ales, but with a different malt flavor and balance. Some regional variations exist with some of them being fairly mainstream and others being quite aggressive in hopping. Stronger and more bitter versions are now split into the Red IPA style.

2015 BJCP Style Guidelines (American Amber Ale – 19A)

OG	1.045 – 1.060
FG	1.010 – 1.015
ABV	4.5% – 6.2%
IBU	25 – 40
SRM	10 – 17

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

Amber to coppery-brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Low to moderate hop aroma with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness (usually with a moderate caramel character), which can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.

Moderate to high hop flavor with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive, but can vary either way. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish.

Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.

Pale ale malt, typically North American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American or New World hops, often with citrusy flavors, are common but others may also be used.

Educational Material For The American Amber Ale Style

Did you miss getting the handout from our meeting where we discussed the American Amber Ale style? Download it now or print it out.

Sample American Amber Ale Recipe

Our September competition is for the American Amber Ale style. To help you create your own American Amber Ale recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. Amber Waves of Grain was a 2011 AHA National Homebrew Competition medal winner.

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STL Brewminati June 2021 Club Meeting

stlbrewminati — Fri, 04 Jun 2021 18:29:19 +0000

Join us for our June 2021 club meeting on Wed, June 13th, at 7 PM CST. We will be having our in-house competition for American Lagers. If you brewed an […]

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American Lager Style

stlbrewminati — Wed, 14 Apr 2021 23:24:59 +0000

An Overview of the Style

The American Lager style is a beer brewed to be a thirst quenching and refreshing beverage with a flavor and aroma that’s barely there. There’s a remarkable amount of skill in making a consistently thirst-quenching American Lager. There’s not an abundance of any flavor – hops, malt, water, alcohol – so any flavor that’s accidentally introduced, either by contamination or fermentation controls, is magnified and screams failure. Your ingredients, process, yeast viability, and your fermentation control all matter. Nothing will test your skills as a brewer more than brewing a clean American Lager.

2015 BJCP Style Guidelines (American Lager – 1B)

OG	1.040 – 1.050
FG	1.004 – 1.010
ABV	4.2% – 5.3%
IBU	8 – 18
SRM	2 – 4

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

Very pale straw to medium yellow color. A white, frothy head that seldom persits. Very clear.

Low to no malt aroma, although it can be perceived as grainy, sweet, or corn-like if present. Hop aroma may range from none to a light, spicy, or floarl hop presence. While a clean fermentation character is desireable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault..

Relatively neutral palate with a crisp and dry finish
and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.

: Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.

Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.

Educational Material For The American Lager Style

Did you miss getting the handout from our meeting where we discussed the American Lager style? Download it now or print it out.

Sample American Lager Recipe

Our June competition is for the American Lager style. To help you create your own American Lager recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. Champagne Lager was a 2006 AHA National Homebrew Competition medal winner.

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