When: Saturday November 3rd, Hours TBD
Where: Danny Exum’s House, Club Brew Meeting
In collaboration with the Brewmaster at Haven Gastropub in Pasadena, The Yeastside Brewers of Los Angeles will hold a Member’s Only Homebrew Competition that will award the winning brewer with having their winning beer brewed and placed on-tap in the Spring of 2013 at Haven Gastropub in Pasadena! Haven serves a wide variety of craft beer on tap, including their own beers brewed on the premises.
This competition is only open to members in good standing of the Yeastside Brewers. Each member is allowed one entry only, so choose your best! Bring two (12 oz.) bottles to the November meeting. There is no entry fee for this competition.
Also, this Homebrew Competition is subject to some special strict limitations due to the inherent nature of collaborating with Haven, which is a commercial brewer. Firstly, and most importantly, the competition will be strictly limitedto the following BJCP styles:
- 6D American Wheat or Rye Beer
- 7B California Common Beer
- 10B American Amber Ale
- 10C American Brown Ale
- 12B Robust Porter
- 13E American Stout
- 14B American IPA
- 16C Saison
Secondly, judging will strictly adhere to the BJCP style guidelines, so please brew your beer within the various limits enumerated under the BJCP.
Thirdly, Haven also requiresthe following limitations with respect to any competing beers’ recipe:
- No Brettanomyces, Lactobacillus, Pediococcus, or other microbes that are not traditional Brewers yeast!
- No Fruits, Vegetables, Spices or other additives. Only water, malt, hops and Brewers yeast!
- No smoked malt additions or smoke flavorings.
- No wood aging.
- No lagers or lagering. Please stick with ale fermentations. Hybrid yeast (California Common) fermentations are OK.
- No beers stronger than 8% ABV. Please also stay within ABV limits within respective BJCP style guidelines, which may be less than 8% for particular styles.
Lastly, Haven prefers that the beers demonstrate a West Coast character! This can mean a lot of things, such as, of course, a fresh and bright hop profile, or perhaps simply incorporating local ingredients. We’ll leave that interpretation up to you creative homebrewers!
There’s not a whole lot of time, so get brewing as soon as possible if you haven’t already started. You’ll need time to ferment, perhaps dry-hop, and even condition your homebrew by the time November 3 rolls around. Questions can be directed to your VP, Jerl Leutz, firstname.lastname@example.org.