The Bar Towel

Good year for Great Lakes. http://www.canadianbrewingawards.com/wi ... ears/2014/

cool to see some nano rep in there too, with a couple of medals for get well.

Well done GLB.

Since when is Amsterdams Boneshaker a Amber/Red ale?

TheBeeraholic wrote:Well done GLB.

Since when is Amsterdams Boneshaker a Amber/Red ale?

Bellwoods Grizzly Beer is billed as a Black IPA.

ChrisK wrote:

TheBeeraholic wrote:Well done GLB.

Since when is Amsterdams Boneshaker a Amber/Red ale?

Bellwoods Grizzly Beer is billed as a Black IPA.

I agree; should have been under brown ale. Could easily have won vs. old boy. Wasn't impressed with the bottle I had from the Parallel 49 mixed pack last spring/summer.

I scratch my head with the winners of the IIPA category as well.

I'm not sure about the whole CBA as I'm sure many others don't really care for it as there hasn't been much discussion here.

The interesting thing is that it's the brewery that selects which category their beer will be judged in.

Mike-KBCo wrote:The interesting thing is that it's the brewery that selects which category their beer will be judged in.

How would you suggest they do it differently Mike?

TheBeeraholic wrote:Well done GLB.

Since when is Amsterdams Boneshaker a Amber/Red ale?

That does seem odd!

Lackey wrote:

Mike-KBCo wrote:The interesting thing is that it's the brewery that selects which category their beer will be judged in.

How would you suggest they do it differently Mike?

I actually think the current system works pretty well. My point was just that sometimes beer drinkers are surprised to see what categories the brewer has entered their beer in. For example, we've entered Augusta Ale in both British IPA and American IPA just for kicks. Results have been better in British!

El Pinguino wrote:

TheBeeraholic wrote:Well done GLB.

Since when is Amsterdams Boneshaker a Amber/Red ale?

That does seem odd!

Doesn't seem odd to me! BJCP's American Amber definition is a hoppy style, we just don't have many examples around here marketed as that.

Reading the CBA guidelines for the style, they defined it as even hoppier than the BJCP does (read the level descriptors for hops). So the selection makes sense from a judging perspective, even if Boneshaker is on the high end of the style.

How CBA determines their guidelines is another question, why not just stick to the well researched and universal BJCP ones? Same question goes for OBAs as well.

CBA
13. North American Style Amber/Red Ale
Range from light copper to light brown in colour. Characterized by North American-variety hops used to produce high hop
bitterness, flavour, and medium to high aroma. Medium-high to high maltiness with medium to low caramel character.
Should have medium to medium-high body. May have low levels of fruity-ester flavour and aroma. Diacetyl can be either
absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable
for bottle-conditioned products.
Original Gravity: 1.048-1.058
Apparent Extract/Final Gravity: 1.012-1.018
Alcohol by Volume: 4.5-6%
Bitterness (IBU): 30-40
Colour SRM (EBC): 11-18 (22-36 EBC)

BJCP
10B. American Amber Ale

Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.

Appearance: 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.

Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. 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. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.

Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.

Overall Impression: Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).

Comments: Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).

History: Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.

Ingredients: Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.

Vital Statistics: OG: 1.045 – 1.060
IBUs: 25 – 40 FG: 1.010 – 1.015
SRM: 10 – 17 ABV: 4.5 – 6.2%
Commercial Examples: North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill’s Firehouse Amber Ale, Mendocino Red Tail Ale, Bell's Amber

ercousin wrote:How CBA determines their guidelines is another question, why not just stick to the well researched and universal BJCP ones? Same question goes for OBAs as well.

Eric, the CBAs use the Brewer's Association style definitions. BJCP is not the only style guide out there.

jcc wrote:

ercousin wrote:How CBA determines their guidelines is another question, why not just stick to the well researched and universal BJCP ones? Same question goes for OBAs as well.

Eric, the CBAs use the Brewer's Association style definitions. BJCP is not the only style guide out there.

They state at the top of their guidelines theirs is a mix of BJCP, World Beer Cup, and GABF guidelines. So that would mean theirs is unique. The CBA categories are very condensed, not many other guidelines have Sweet Stouts being judged to the same guidelines as Dry Stouts. The BA one is definitely another universally accepted and tested example they could be using. BA would be even better than BJCP since it is updated annually and actually contains modern interpretations of styles, unlike BJCP's IPA guidelines....

http://www.canadianbrewingawards.com/wp ... BA2014.pdf