We submitted four beers to the National Homebrew Competition this year. They are getting judged starting today, so we decided to crack open the submissions and see how they are doing. From top to bottom:
100% Brettanomyces Brux Weizen - No saccharo in this thang. Step infused and dry hopped, all kinds of lemon and mild funk. Should score well. A nice, irregular brew. ~5.0%.
IPA - Why not. Citra, simcoe, and mosaic. Making it happen. Very nice nose, good bitterness, all high alpha hops, surprisingly no lacing. A tad malty with the C60 and a two finger pinch of C120, but I love the levels personally. Not sure what’s going with the lack of lacing. 7.5%.
Belgian Golden Strong - Holy shitballs. This brew will put you on your ass. 10.5%, malty, easy drinking, aromatic, I haven’t been this happy with a recipe in a while. I’m hoping it does really well. I did a two step infusion mash on this fucker to get the most out of the fermentables without sacrificing body, which is not overly heavy for the style. FG 1.004. Good, full carbonation, one of the higher carbonated beers I’ve bottled, which aids in the drinkability. Also, why not a devil with a boner? That’s what’s going on after all.
Russian Imperial Stout - Fantastic. Brewed with cocoa powder, aged on Makers Mark oak staves, multiple Indonesian vanilla beans, cacao nibs, and ancho chiles, this beers kills. What’s going to take me down - I got vicious on the boil, ended up carbing for five gallons when I had about 4.5 net. Overcarbonated. Shit. Still good for killing a full flavored brew around the house. 9.6%.