HOME BREW COMPETITION
Home Brew Beer Entry Guidelines:
This is a two style choice competition. Judges will pick ‘best in show’ as winner between Hazy/Juicy Pale Ale or Belgian Style Blond Ale.
All entries must be handcrafted products containing ingredients available to the general public and made using private equipment by hobbyist brewers. Do not use commercial facilities.
Must be an all grain recipe. Do not use malt extract and do not use a kit.
Make sure to complete form for your recipe as it will be required for judges. Write on back of form if you run out of room.
Open to any amateur home brewer age 19 or older.
Fee is $10 per entry; multiple entries are allowed. For each entry, fill out an entry form in is entirety. Fold and rubber band entry form to each bottle.
Three 12 oz bottles per entry. No swing tops or corked bottles are allowed. No writing on caps.
Entries will be evaluated and scored by North on Tap selected judges and a local professional brewer in a closed session.
Winner will be announced and contacted prior to festival date.
Deadline for entry is June 1.
First place winner will brew large scale batch of winning beer with Luc Johnson of Whiskeyjack Beer Company for next year’s festival
First, Second and Third place winners will receive VIP Passes
All paper submissions must be mailed to:
North on Tap
PO Box 1285
New Liskeard, ON P0J 1P0
Or enter the form below - Alternate arrangements can be made for pick-up/drop-off where feasible. Please contact North on Tap for details.
Carefully place bottles in a sturdy box. Line the inside of your carton with a plastic trash bag.
Partition and pack each bottle with adequate packaging material. Do not over pack!
Either sticker or write clearly: Fragile - This Side Up on the package.
Every reasonable effort will be made to contact entrants whose bottles have broken to make arrangements for sending replacement bottles. Please refrain from using packing “peanuts” if possible. Use bubble wrap or newspaper instead.
Arrange for a return receipt with your shipping if you wish to confirm delivery of your package. Packages with postage due or C.O.D. charges will be returned to sender.
Have a question? Email: firstname.lastname@example.org
JUICY OR hazy pale ale
Color: Straw to deep gold
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to low-medium malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
Perceived Bitterness: Low to medium. Perceived impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Low to medium fruity-estery aroma and ﬂavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.
Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived attributes present in these beers.
Original Gravity (°Plato) 1.044-1.050(11-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014(2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.5%-4.3%(4.4%-5.4%) • Bitterness (IBU) 30-50; may differ from perceived bitterness • Color SRM (EBC) 4-7(8-14 EBC)
belgian style blonde ale
Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt aroma should be low. Caramel or toasted malt ﬂavor is acceptable.
Perceived Hop Aroma & Flavor: Hop aroma and flavor is low but noticeable. Noble-type hops are commonly used.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low to medium fruity-estery aromas and ﬂavors are evident. Low levels of yeast-derived phenolic spicy ﬂavors and aromas may be perceived. Diacetyl should not be perceived.
Body: Low to medium
Original Gravity (°Plato) 1.044-1.054(11-13.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014(2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.2%-5.0%(4.1%-6.3%) • Bitterness (IBU) 20-30 • Color SRM (EBC) 6-12(12-24 EBC)