LABBC 2017 Results!

Thanks to everyone who participated.  A couple of special thank you’s:

Thank you to all of our sponsors!  Without you we couldn’t host this event every year.

Thank you to Los Angeles Ale Works for hosting us this year!

 

Volunteers!  You make this competition great every year and this year was no exception.  Thanks to the competition committee for helping keep this competition in order!

We are handing out awards in person at the next Pacific Gravity club meeting which is being held at Los Angeles Ale Works on April 20th.  If you can’t make it to the meeting I will be shipping out ribbons after that meeting, so you should receive yours within a few weeks after April 20th.  Please join us for this club meeting.  We will be pouring the left over bottles from the competition for everyone in attendance.  This club meeting is also our “Belgian” club meeting where we ask our club members to bring Belgian beers.  We would love it if participants brought along their winning beers to share!  If you donated a cooler for the event we will have them on site @ LAAW for you to pick up.

I will be in touch with our BOS winner to schedule their ProAM brew at LA Ale Works shortly!  Congrats to all of the winners!  Great job everyone.

 

 

BOS – Los Angeles Belgian Brew Challenge

Beer

Place Brewer(s) Entry Name Style Club
1st Joe St. John That’s A Shamey 26B: Belgian Dubbel Yeastside Brewers
2nd Doug Brown Oui Frere 24C: Biere de Garde QUAFF
3rd Kolaan Busbice Tricky Bitch 25C: Belgian Golden Strong Ale
4th Parker Waechter L’Estivale 35A: Belgian Specialty Pacific Gravity

HIGH POINT HOME BREW CLUB

Place CLUB
1st Pacific Gravity Homebrewers Club
2nd Quality Ale and Fermentation Fraternity (QUAFF)
3rd Yeastside Brewers

Category 21B: Specialty IPA (3 entries)

Pl. Brewer(s) Entry Name Style Club
1st Reuben Shah Bipartisan S.IPA Specialty IPA Pacific Gravity
2nd Jaime Gonzalez JG’s BIPA Specialty IPA

Category 23C: Oud Bruin (2 entries)

Pl. Brewer(s) Entry Name Style Club
1st John Aitchison None Oud Bruin Maltose Falcons

Category 23D: Lambic (1 entries)

Pl. Brewer(s) Entry Name Style Club
3rd Kyle White 2015 Straight Lambic Lambic Long Beach Homebrewers

Category 23F: Fruit Lambic (2 entries)

Pl. Brewer(s) Entry Name Style Club
1st Michael Patterson Peche Fruit Lambic Pacific Gravity
2nd Ryan Penrod Sour Cherries Fruit Lambic Strand Brewers Club

Category 24A: Witbier (2 entries)

Pl. Brewer(s) Entry Name Style Club
2nd Michael & Tania Musgrave Ubik Wit Witbier Pacific Gravity Homebrewers Club

Category 24B: Belgian Pale Ale (4 entries)

Pl. Brewer(s) Entry Name Style Club
3rd Kingsley Toby First Light Belgian Pale Ale Pacific Gravity


Category 24C: Biere de Garde (4 entries)

Pl. Brewer(s) Entry Name Style Club
1st Doug Brown, Betty Chow Oui Frere Biere de Garde QUAFF
3rd Paul Young Zola Biere de Garde Suds of the Pioneers

Category 25A: Belgian Blond Ale (4 entries)

Pl. Brewer(s) Entry Name Style Club
1st Jaime Gonzalez JG’s Blonde Belgian Blond Ale
2nd Kyle White Belgian Blonde Belgian Blond Ale Long Beach Homebrewers
3rd Craig Corley Blonde #16 Belgian Blond Ale Pacific Gravity

Category 25B: Saison (9 entries)

Pl. Brewer(s) Entry Name Style Club
1st Craig Corley Saison #23 Saison Pacific Gravity
2nd Kyle White Saison Saison Long Beach Homebrewers
3rd Samuel Staley Le Voleur Saison Yeastside Brewers

Category 25C: Belgian Golden Strong Ale (6 entries)

Pl. Brewer(s) Entry Name Style Club
1st Kolaan Busbice Tricky Bitch Belgian Golden Strong Ale
2nd Carl Townsend Belgian Golden Strong Ale Belgian Golden Strong Ale Pacific Gravity
3rd Calvin Ninh Belgian Golden Strong Belgian Golden Strong Ale BrewCommune

Category 26A: Trappist Single (2 entries)

Pl. Brewer(s) Entry Name Style Club
1st Kolaan Busbice Funky Lime Fresh Trappist Single
2nd Mike Neice B-1 Trappist Single BREWLUMINATI

Category 26B: Belgian Dubbel (4 entries)

Pl. Brewer(s) Entry Name Style Club
1st Joe St. John That’s A Shamey Belgian Dubbel Yeastside Brewers
2nd Doug Brown Red Magic Belgian Dubbel QUAFF
3rd Nick Eberle Dubbel Whammy Belgian Dubbel Pacific Gravity

Category 26C: Belgian Tripel (5 entries)

Pl. Brewer(s) Entry Name Style Club
1st Doug Brown Look Like A Panda Belgian Tripel QUAFF
2nd Michael & Tania Musgrave Second Variety Tripel Belgian Tripel Pacific Gravity Homebrewers Club
3rd Nathan Derieg Midway’s Tripel Belgian Tripel

Category 26D: Belgian Dark Strong Ale (12 entries)

Pl. Brewer(s) Entry Name Style Club
1st Mike Neice Quadzilla V Belgian Dark Strong Ale BREWLUMINATI
2nd Carl Townsend 25th Brewing Anniversary Quad Belgian Dark Strong Ale Pacific Gravity
3rd Sven Hagen Burnt Belgian Quad Belgian Dark Strong Ale

Category 28A: Brett Beer (7 entries)

Pl. Brewer(s) Entry Name Style Club
1st Ryan Penrod In Gourd We Trust Brett Beer Strand Brewers Club
2nd Samuel Staley Le Demoniste Brett Beer Yeastside Brewers

Category 35A: Belgian Specialty (9 entries)

Pl. Brewer(s) Entry Name Style Club
1st Parker Waechter L’Estivale Belgian Specialty Pacific Gravity
2nd Kingsley Toby French Polynesia Belgian Specialty Pacific Gravity
3rd Ryan Penrod, Michael McVicker Desert Flower Sour Belgian Specialty Strand Brewers Club

Welcome to the 2017 Los Angeles Belgian Brew Challenge (LABBC)!

Some quick notes!

Competition Format
Just to recap, the format for entering and judging beers in this competition is going to be the same as previous years. Rather than judging Singles against Dubbel’s, Tripel’s and Dark Strongs, our competition judges each subcategory as if it were a category of its own. We want each subcategory to have a chance to compete in the best of show round against all other Belgian styles so that we can truly crown the Best Belgian Brew of the year!

You are required to submit 2 bottles per entry.  The cost per entry for this competition is $8.  For more details on the rules of the competition check out the RULES page.

To enter this competition, click HERE or click “Register” in the lefthand menu.

Important Dates
Online Entry Submission Window Start: 2/1/2017 @ 9am
Entry Submission Window Deadline: 3/17/2017 @ 6pm
Drop off Window – 3/1/2017 – 3/17/2017 at closing time for any of our drop off locations listed below.
Judging Date: 3/26/2017 @ 9am

Drop off locations:
Culver City Homebrew Supply
South Bay Brewing Supply
The Home Wine, Beer and Cheesemaking Shop
Eagle Rock Homebrew Supply
Steinfillers

Shipping location:
Culver City Homebrew Supply
4234 Sepulveda Blvd
Culver City, CA 90230
CCHBS@yahoo.com

Judging Location:
LA Ale Works
12918 Cerise Ave, Hawthorne, CA 90250

9am sharp. Please show up between 8am and 9am so you can check in and we can make any last minute assignment changes. Breakfast and Lunch will be served to all volunteers.

FAQ:
Q: To enter into this competition, do I have to live in Los Angeles?
A: No, living in Los Angeles is not a requirement.

Q: Can I enter more than one beer in a subcategory.
A: No, with one exception. We have a Belgian Specialty beer category that you may enter more than one beer into. This beer will need to be noticeably different from your other submission.

Q: Will this competition use the 2015 BJCP Style Guidelines?
A: Yes. Those guidelines are published on the BJCP website and we have also copied the specific style guidelines for our competition under our STYLES page to make it more convenient for you to browse.  The one exception is our additional Belgian Specialty category.  The Belgian Specialty category is for wood aged, smoked, fruit, spice herb vegetable beers that do not fall within the other style guidelines. Entries into this category will be required to describe the underlying style along with modifications that would define their entry as a Belgian Specialty. Judges who are assigned this category will be instructed to mark down entries that should have been submitted into a different category.

Q: Will this competition have a ProAm award?
A: Yes! We are proud to be working with LA Ale Works in Hawthorne for the Pro-Am this year. The LAAW team has agreed to brew the best of show recipe!

Q: Is there a limit on entries?
A: Yes. We cap this competition at 150 entries. Our intention with this competition is to celebrate the diverse nature of Belgian Beers while also giving our club – Pacific Gravity – the opportunity to host a homebrew competition every year.

Q: Is there a limit on the number of entries per subcategory?
A: No. While we do not anticipate this being an issue, if we receive 150 entries for Saison we are fine with that.

If you have any questions about this competition that has not been explained in this post or via our Rules page please send an email to labbc@pacificgravity.com and someone will respond to you promptly.  Thanks for entering/participating in our new competition!

Cheers

Pacific Gravity

LABBC 2016 Results!

Thanks to everyone who participated.  A couple of special thank you’s:

Thank you to all of our sponsors!  Without you we couldn’t host this event every year.

Thank you to Neil Saund for hosting us at his house for judging again!

Thanks to everyone on the organizing committee for helping us improve on the process from last year.

And thank you to all of the volunteers from judging day.  All of the judges, stewards and Chef Ian for preparing another amazing meal for the volunteers!

We are handing out awards in person at the next Pacific Gravity club meeting which is April 21st @ Terry Malloy’s house.  If you can’t make it to the meeting I will be shipping out ribbons that weekend, so you should receive yours within a few weeks.  Please join us for this club meeting.  We will be pouring the left over bottles from the competition for everyone in attendance.  This club meeting is also our “Belgian” club meeting where we ask our club members to bring Belgian beers.  We would love it if participants brought along their winning beers to share!  If you donated a cooler for the event we will have them on site @ Terry’s for you to pick up.

I will be in touch with our BOS winner Derek to help start coordinating the process of brewing his beer a@ Monkish!

BEST OF SHOW

Place Brewer(s) Co-Brewer Entry Name Style Club
Best of Show Derek Johnstone Dubbel 26B: Belgian Dubbel Long Beach Homebrewers
Runner-Up Best of Show Doug Brown Oui Frere 24C: Biere de Garde QUAFF
2nd Runner-Up Best of Show Eugenio Romero Ben Matz Saison Du Barrica 28A: Brett Beer

 

HIGH POINT HOME BREW CLUB

Place CLUB
1st Pacific Gravity Homebrewers Club
2nd Quality Ale and Fermentation Fraternity (QUAFF)
3rd Long Beach Homebrewers

 

CATEGORY WINNERS

Category 21B: Specialty IPA (2 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st David Codney Kelsi Armijo Incident Reflection Specialty IPA Pacific Gravity
2nd Doug Brown The New Black Specialty IPA QUAFF

Category 23B: Flanders Red Ale (2 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
3rd Garrett Smith The Wood Flanders Red Flanders Red Ale Pacific Gravity

Category 23D: Lambic (4 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Brian Holter Kingsley Toby & Kevin Segna Blondie Lambic Pacific Gravity
2nd Peter Moran 3 Years In A Barrel Flat Lambic Lambic
3rd John Aitchison None Lambic Maltose Falcons

Category 23F: Fruit Lambic (3 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Brian Holter Kingsley Toby & Kevin Segna Blondie Plumcot Fruit Lambic Pacific Gravity
2nd Michael Patterson Peche Fruit Lambic Pacific Gravity
3rd Andy Ziskin Krieky! Fruit Lambic Maltose Falcons Home Brewing Society

Category 24A: Witbier (6 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Dave Lauridsen Untitled #43 Witbier yeastsiders
2nd Paul Bergman Witbier Witbier
3rd Michael Musgrave Ubik Wit Witbier Pacific Gravity

Category 24B: Belgian Pale Ale (7 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Reuben Shah Maxo Belgo Belgian Pale Ale Pacific Gravity
2nd Craig Corley BPA #40 Belgian Pale Ale Pacific Gravity
3rd Greg Beron Kevin Koenig De Koning BPA Belgian Pale Ale Pacific Gravity

Category 24C: Biere de Garde (5 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Doug Brown Oui Frere Biere de Garde QUAFF
2nd Greg Lumsdaine GPL Biere De Garde Biere de Garde
3rd Paul Young Cezanne Biere de Garde Suds of the Pioneers

Category 25A: Belgian Blond Ale (10 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Carl Townsend Belgian Blonde Belgian Blond Ale Pacific Gravity
2nd Robbie Dean Betty The Brew Dog Love Those Blonds Belgian Blond Ale Pacific Gravity
3rd John Aitchison None Belgian Blond Ale Maltose Falcons

Category 25B: Saison (14 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Eugenio Romero Ben Matz Hann Zomer Saison
2nd Lloyd Johnson Ted Silvas Summer Saison Saison Pacific Gravity
3rd Dave Lauridsen Untitled #41 Saison yeastsiders

Category 25C: Belgian Golden Strong Ale (10 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Doug Brown Betty Chow Le Bleu Frog Belgian Golden Strong Belgian Golden Strong Ale QUAFF
2nd Nick Corona Barb’s Belgian Golden Strong Belgian Golden Strong Ale QUAFF
3rd Dave Lauridsen Untitled #40 Belgian Golden Strong Ale yeastsiders

Category 26A: Trappist Single (9 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st John Ford Daisy Trappist Single Hogtown Brewers
2nd Richard Harris Papa’s Bier Trappist Single Long Beach Homebrewers
3rd Joshua Beeler Chabudai Gaeshi Trappist Single Pacific Gravity

Category 26B: Belgian Dubbel (10 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Derek Johnstone Dubbel Belgian Dubbel Long Beach Homebrewers
2nd Allen Giragosian Rick Morales Belgian Dubbel Belgian Dubbel Maltose Falcons
3rd Dan Sundstrom Jesse Sundstrom Dubbel Vision Belgian Dubbel Long Beach Homebrewers

Category 26C: Belgian Tripel (9 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Doug Brown Betty Chow Le Bleu Frog Tripel Belgian Tripel QUAFF
2nd Paul Bergman Tripel Belgian Tripel
3rd Nick Corona Barbara’s Tripel Belgian Tripel QUAFF

Category 26D: Belgian Dark Strong Ale (13 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Bradd Beil -Te Evo Belgian Dark Strong Ale
2nd Steven Jareb Malicieux Belgian Dark Strong Ale
3rd Paul Young Perseus Belgian Dark Strong Ale Suds of the Pioneers

Category 28A: Brett Beer (5 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Eugenio Romero Ben Matz Saison Du Barrica Brett Beer
2nd Michael Patterson Brett Beer Brett Beer Pacific Gravity
3rd Greg Lumsdaine GPL Brett B Saison Brett Beer

Category 35A: Belgian Specialty (13 entries)

Pl. Brewer Co-Brewer Entry Name Style Club
1st Derek Johnstone Stunt Dubbel Belgian Specialty Long Beach Homebrewers
2nd Garrett Smith Dart Of Tarkness Belgian Specialty Pacific Gravity
3rd Jason Flair Bonaparte’s Mistress Belgian Specialty V.I.B.E.

 

Welcome to the 2016 Belgian Brew Challenge!

Welcome to the 2016 Los Angeles Belgian Beer Challenge (LABBC)!

Some quick notes!

Competition Format
Just to recap, the format for entering and judging beers in this competition is going to be the same as last year. Rather than judging Singles against Dubbel’s, Tripel’s and Dark Strongs, our competition judges each subcategory as if it were a category of its own. We want each subcategory to have a chance to compete in the best of show round against all other belgian styles so that we can truly crown the Best Belgian Brew of the year!

You are required to submit 2 bottles per entry.  The cost per entry for this competition is $8.  For more details on the rules of the competition check out the RULES page.

To enter this competition, click HERE or click “Register” on the top right.

Important Dates
Online Entry Submission Window Start: 2/1/2016 @ 9am
Entry Submission Window Deadline: 3/12/2016 @ 6pm
Drop off Window – 3/1/2016 – 3/12/2016 at closing time for any of our drop off locations listed below.
Judging Date: 3/26/2016 @ 9am

Drop off locations:
Culver City Homebrew Supply
South Bay Brewing Supply
The Home Wine, Beer and Cheesemaking Shop
Eagle Rock Homebrew Supply
Steinfillers

Shipping location:
Culver City Homebrew Supply
4234 Sepulveda Blvd
Culver City, CA 90230
CCHBS@yahoo.com

Judging Location:
Neil Saund’s House
12966 Rubens Ave. Los Angeles, Ca

9am sharp. Please show up between 8am and 9am so you can check in and we can make any last minute assignment changes. Breakfast and Lunch will be served to all volunteers.

FAQ:
Q: To enter into this competition, do I have to live in Los Angeles?
A: No, living in Los Angeles is not a requirement.

Q: Can I enter more than one beer in a subcategory.
A: No, with one exception. We have a Belgian Specialty beer category that you may enter more than one beer into. This beer will need to be noticeably different from your other submission.

Q: Will this competition use the 2015 BJCP Style Guidelines?
A: Yes. Last year our competition was scheduled prior to the official publishing of the 2015 Style Guidelines.  Those guidelines have now been published on the BJCP website – but we have also copied and pasted the specific style guidelines for our competition under our STYLES page to make it more convenient for you to browse.  The one exception is our additional Belgian Specialty category.  The Belgian Specialty category is for wood aged, smoked, fruit, spice herb vegetable beers that do not fall within the other style guidelines. Entries into this category will be required to describe the underlying style along with modifications that would define their entry as a Belgian Specialty. Judges who are assigned this category will be instructed to mark down entries that should have been submitted into a different category.

Q: Will this competition have a ProAm award?
A: Yes! We are proud to continue our partnership with Monkish Brewing in Torrance. Henry and the team have agreed to brew the best of show beer again this year.  Each year Monkish will release a beer called “Triumphus” that will be the best of show beer – this way each year’s release will be tied to a specific style.  2015’s Triumphus was a Belgian Tripel.

Q: Is there a limit on entries?
A: Yes. We cap this competition at 150 entries. Our intention with this competition is to celebrate the diverse nature of Belgian Beers while also giving our club – Pacific Gravity – the opportunity to host a homebrew competition every year.

Q: Is there a limit on the number of entries per subcategory?
A: No. While we do not anticipate this being an issue, if we receive 150 entries for Saison we are fine with that.

If you have any questions about this competition that has not been explained in this post or via our Rules page please send an email to labbc@pacificgravity.com and someone will respond to you promptly.  Thanks for entering/participating in our new competition!

Cheers

Pacific Gravity

 

Sponsors:

Pacific Gravity is proud to have the following sponsors for the Los Angeles Belgian Brew Challenge.

Monkish Brewing Co.
20311 S Western Ave, Torrance, CA 90501

Monkish Brewing Co. Logo

Smog City Brewing Company
1901 Del Amo Blvd., Ste B, Torrance, CA 90501

Smog City Brewing Company Logo

Three Weavers Brewing Company
1031 W. MANCHESTER BLVD., UNIT A-B INGLEWOOD, CA, 90301 UNITED STATES

Three Weavers Brewing Company Logo

Absolution Brewing Company
2878 Columbia St, Torrance, CA 90503

Absolution Brewing Company Logo

Barley Forge
2957 Randolph Ave, Costa Mesa, CA 92626

Barley Forge Logo

The Daily Pint
2310 Pico Blvd, Santa Monica, CA 90405

The Daily Pint Logo

Brouwerij West
110 E. 22nd St., Warehouse No. 9, San Pedro, CA 90731

Brouwerij West Logo

El Segundo Brewing Company
140 Main St, El Segundo, CA 90245

El Segundo Brewing Company Logo

Ladyface Ale Companie
29281 Agoura Road, Agoura Hills, CA

Ladyface Ale Companie Logo

Phantom Carriage
18525 South Main Street Carson, California 90248

Phantom Carriage Logo

Steinfillers
4160 Norse Way, Long Beach, CA 90808

Steinfillers Logo

The Bruery
717 Dunn Way, Placentia, CA 92870

The Bruery Logo

The Doughroom
3409 Overland Avenue Los Angeles, CA 90034

The Doughroom Logo

Culver City Homebrewing Supply
4234 Sepulveda Blvd Culver City*, CA 90230

Culver City Homebrewing Supply Logo

Firestone Walker Brewing Company
1400 Ramada Dr. Paso Robles, CA 93446

Firestone Walker Brewing Company Logo

Wyeast Laboratories, Inc
PO Box 146, Odell, OR 97044, USA

Wyeast Laboratories, Inc Logo

2015 LABBC Results

Thanks to everyone who volunteered for our first annual Belgian Brew Challenge! Congrats to all of the winners. This website will remain the main point of information regarding LABBC so continue to check back regarding next year’s events.




Results – Los Angeles Belgian Brew Challenge



Best Of Show

Pl. Brewer(s) Co-Brewer Entry Name Style Club
Best Of Show Brian Holter Kingsley Toby Trinity Tripel Belgian Tripel Pacific Gravity
Runner Up Robert Frazier N/A Belgian Dark Strong Belgian Dark Strong Brewing Network
2nd Runner Up Brian Holter Kingsley Toby Dogtown Golden Strong Belgian Golden Strong Ale Pacific Gravity

Category 21B: Specialty IPA (4 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Dan White Emily White Belgian IPA Specialty IPA: Belgian IPA Pacific Gravity
2nd Rives Borland N/A White IPA Specialty IPA: Belgian IPA Pacific Gravity
3rd Don Harrisberger N/A Belgian IPA Specialty IPA: Belgian IPA N/A
HM N/A N/A N/A N/A N/A

Category 23B: Flanders Red (3 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st No Awards Assigned N/A N/A N/A N/A
2nd No Awards Assigned N/A N/A N/A N/A
3rd No Awards Assigned N/A N/A N/A N/A
HM No Awards Assigned N/A N/A N/A N/A

Category 23C: Oud Bruin (1 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st No Awards Assigned N/A N/A N/A N/A
2nd No Awards Assigned N/A N/A N/A N/A
3rd Michael Patterson N/A Sour Brown Oud Bruin Pacific Gravity
HM No Awards Assigned N/A N/A N/A N/A

Category 23D: Lambic (2 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st No Awards Assigned N/A N/A N/A N/A
2nd Israel Arrieta N/A It's Tart! Lambic Maltose Falcons
3rd Adam Moheban N/A Lambic 2014 Lambic Long Beach Homebrewers
HM No Awards Assigned N/A N/A N/A N/A

Category 23E: Gueuze (1 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st No Awards Assigned N/A N/A N/A N/A
2nd No Awards Assigned N/A N/A N/A N/A
3rd No Awards Assigned N/A N/A N/A N/A
HM No Awards Assigned N/A N/A N/A N/A

Category 23F: Fruit Lambic (4 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st No Awards Assigned N/A N/A N/A N/A
2nd No Awards Assigned N/A N/A N/A N/A
3rd Michael Patterson N/A Cassis Fruit Lambic Pacific Gravity
HM No Awards Assigned N/A N/A N/A N/A

Category 24A: Witbier (1 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Rives Borland N/A Witbier Witbier Pacific Gravity
2nd No Awards Assigned N/A N/A N/A N/A
3rd No Awards Assigned N/A N/A N/A N/A
HM No Awards Assigned N/A N/A N/A N/A

Category 24B: Belgian Pale Ale (5 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Daniel Oliva N/A Antwerp Pale Ale Belgian Pale Ale N/A
2nd Craig Corley N/A BPA #39 Belgian Pale Ale Pacific Gravity
3rd No Awards Assigned N/A N/A N/A N/A
HM No Awards Assigned N/A N/A N/A N/A

Category 24C: Biere De Garde (1 entry)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st No Awards Assigned N/A N/A N/A N/A
2nd Doug Brown Alex Hardy Oui Frere Biere de Garde QUAFF
3rd No Awards Assigned N/A N/A N/A N/A
HM No Awards Assigned N/A N/A N/A N/A

Category 25A: Belgian Blond Ale (3 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Matthieu Rolland N/A Lordy-Lord Ale Belgian Blond Ale N/A
2nd No Awards Assigned N/A N/A N/A N/A
3rd No Awards Assigned N/A N/A N/A N/A
HM No Awards Assigned N/A N/A N/A N/A

Category 25B: Saison (11 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Craig Corley N/A Saison #21 Saison Pacific Gravity
2nd Eric Sadlo N/A Second-Rate Saison Saison N/A
3rd Lloyd Johnson Ted Silvas Dark Saison Saison Pacific Gravity
HM No Awards Assigned N/A N/A N/A N/A

Category 25C: Golden Strong (6 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Brian Holter Kingsley Toby Dogtown Golden Strong Belgian Golden Strong Ale Pacific Gravity
2nd Aaron Schwarzkopf N/A Kabelbaan Belgian Golden Strong Ale N/A
3rd Lloyd Johnson Ted Silvas Belgian Golden Strong Belgian Golden Strong Ale Pacific Gravity
HM No Awards Assigned N/A N/A N/A N/A

Category 26A: Trappist Single (3 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st No Awards Assigned N/A N/A N/A N/A
2nd Dan White Emily White Single Trappist Single Pacific Gravity
3rd No Awards Assigned N/A N/A N/A N/A
HM No Awards Assigned N/A N/A N/A N/A

Category 26B: Dubbel (11 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Carl Townsend N/A Belgian Dubbel #2 Belgian Dubbel Pacific Gravity
2nd Ryan Penrod N/A Epic Failure Double Belgian Dubbel Strand Brewers Club
3rd Steve Hash N/A Dubbel, Dubbel Boil And Bubble Belgian Dubbel Pacific Gravity
HM No Awards Assigned N/A N/A N/A N/A

Category 26C: Tripel (9 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Brian Holter Kingsley Toby Trinity Tripel Belgian Tripel Pacific Gravity
2nd Matthieu Rolland N/A Freedom Ale Belgian Tripel N/A
3rd Aaron Schwarzkopf N/A Kabelbaan Tripel Belgian Tripel N/A
HM No Awards Assigned N/A N/A N/A N/A

Category 26D: Dark Strong (7 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Robert Frazier N/A Belgian Dark Strong Belgian Dark Strong Brewing Network
2nd Ethen Adams Ryan Merlin Belgian Dark Strong Belgian Dark Strong N/A
3rd Craig Corley N/A KH Quad 1 Belgian Dark Strong Pacific Gravity
HM No Awards Assigned N/A N/A N/A N/A

Category 28A: Brett Beer (5 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Mark Trent N/A Vallee D'Or Brett Beer MASH 831
2nd Lloyd Johnson Ted Silvas Wild Belgian Golden Strong Brett Beer Pacific Gravity
3rd No Awards Assigned N/A N/A N/A N/A
HM No Awards Assigned N/A N/A N/A N/A

Category 41A: Belgian Specialty (16 entries)

Pl. Brewer(s) Co-Brewer Entry Name Style Club
1st Tad Johnston Ramesh Khalili Funky Threesome Belgian Specialty Ale Pacific Gravity
2nd Lloyd Johnson Ted Silvas Elderflower Belgian Pale Ale Belgian Specialty Ale Pacific Gravity
3rd Michael Musgrave N/A A Scanner Darkly Stout Belgian Specialty Ale Pacific Gravity
HM Drew Pomatti N/A Her Royal Tartness Belgian Specialty Ale Pacific Gravity


Important Competition Info and Dates

All of our rules are listed out on the rules page, but if you are like me you probably are looking for some specific information about entering into this comp.  This post is for you:

  • Entry deadline: 3/1/2015 at 4:00pm (shop close – extended from 2/28/2015)
  • # of bottles per entry: 2
  • Cost per entry: $8.
  • Drop off locations:
  • Drop off deadline: 3/1/2015 (by shop close for all locations – extended from 2/28/2015)
    • 3:00pm deadline for South Bay Brewing Supply Co.
    • 2:30pm deadline for Steinfillers
    • 4:00pm deadline for The Home Wine, Beer and Cheesemaking Shop
    • 4:00pm deadline for Culver City Homebrew Supply
    • Please check to make sure these shops are open to the times listed above for accurate information!
  • Judging date: 3/14/2015
  • Judging Location:
    • Neil’s12966 Rubens Avenue, Los Angeles 90066

Welcome!

Welcome to the 2015 Los Angeles Belgian Beer Challenge (LABBC)!  This is our inaugural competition which we hope to build into an exciting annual event for our club and the Los Angeles homebrewing community.  The concept for this competition is simple – we wanted to add an annual competition for our club that was smaller than your average competition.  That’s why we made this competition specific to Belgian styled beers only.  Our goal is to crown our Best of Show beer as the best Belgian styled beer homebrewed in Los Angeles for 2015.  With our competition being a Belgian only styled competition we want to organize the entries and judging process a bit differently.  Here is a list of some of the differences in this competition from typical homebrew competitions:

We are going to follow the new “proposed” BJCP style guidelines.  From what we can tell the proposed guidelines are not 100% ratified yet.  We know the plan was for the BJCP to make the guidelines they proposed in 2014 active at the beginning of 2015, but as of today they have not published the style guidelines.  We have copied the guidelines from the proposed document and are utilizing them for this competition.  Please see the STYLES link on the top navigation bar to access the guidelines being utilized for this competition.

There is one style that we have added for our competition that is not in the proposed new BJCP style guidelines which is a Belgian Specialty category.  This is a style category that can be used for wood aged, smoked, fruit, spice herb vegetable beers that do not fall within the other style guidelines.  Entries into this category will be required to describe the underlying style along with the modifications that would define their entry as a Belgian Specialty.  Judges who are assigned this category will be instructed to mark down entries that should have been submitted into a different category.

Awards will be given out by subcategory.  The main difference for the LABBC we are going to judge subcategories on their own – what this means is that each subcategory will be awarded a first, second and third place award (at the discretion of our participating judges).  For example, if we have ten Belgian Pale Ales, 10 Witbiers and 4 Biere De Gardes we will award (potentially) a first, second and third place award for each style (9 total awards).

This competition is a ProAm competition.  The Best Of Show winner will have their beer brewed by Monkish Brewing in Torrance.

Our goal is to keep this competition small and specialized.  As such we are limiting the entries to 150 total entries.  This could mean that we have 75 Saisons and 1 Flanders Red – we are ok with that.  Based off of the entries we received for the 2014 Pacific Brewers Cup we had less than 150 total Belgian beers entered so we expect this number will not be reached in its first year.

If you have any questions about this competition that has not been explained in this post or via our Rules page please send an email to labbc@pacificgravity.com and someone will respond to you promptly.  Thanks for entering/participating in our new competition!

Cheers

Brian Holter

35A – Belgian Specialty

Entering Specialty-Type Beers

Since additional information must be furnished with every entry in a Specialty-Type Beer category, it is critical that entrants closely examine the Entry Instructions section of each style description. This section describes the information that judges will expect. Don’t assume that judges will be able to recognize your beer without any additional information; some might, but most won’t. You will almost certainly receive a lower score if you omit this information than if you specify it properly. Put yourself in the position of the judge; write down the useful information needed to properly judge the beer. Judges won’t care if you picked the cherries in your grandmother’s yard, so don’t put down useless information – tell them the variety of cherry or how they taste.

When specifying a base beer style, read the Entry Instructions for the style carefully. Some may say that a Classic Style is required – this means that the beer should be listed as one of the styles in the guidelines (including historical beers, or beers with enumerated alternatives). Some may say that a base style must be described, but that it does not have to be a Classic Style – this is free license to describe the beer style in any way you want. If your base is loosely a porter, but wouldn’t score well as an English, American, or Baltic Porter, then don’t be overly specific – simply call it a porter. Some beers that are designed to showcase the specialty ingredient will often have a fairly neutral base.

When specifying the specialty ingredient, keep in mind that the more specific you are, the more judges will look for a signature characteristic. So be sure to taste your beer and decide how specific you need to be. If you are showcasing an unusual or expensive ingredient, that may be a good time to be specific. However, if the ingredient seems somewhat generic, then just use a generic name. If you use a combination of ingredients, such as spices, you can refer to the blend by a common name (e.g., pumpkin pie spice, curry powder, etc.). If you list every individual ingredient, judges will expect to detect each one. But if the nature of a mixture of ingredients is that the specific character of each ingredient contributes to a greater character, then just describe the resulting character. Understand how judges will use the information you provide.

Deciding where to enter a Specialty-Type Beer is often difficult for entrants. Be sure to reach each style carefully, as some styles will specify where to enter a beer with a certain combination of ingredients. We have arbitrarily defined some ingredients as taking precedence over others (in order of highest precedence: wild, smoke, wood, fruit/spice, grain/sugar), but that only applies if you can perceive that ingredient. When seeking a place to enter your Specialty-Type Beer, look for the best fit with the style description in a style where the combination is allowable. Entering a beer as a specific style will be a signal to judges that your beer will have certain identifiable components. If you added an ingredient, but it cannot be detected, then do not enter it in a style that requires the ingredient. If judges cannot perceive it, they will believe it is absent and deduct points accordingly.

Judging Specialty-Type Beers

Overall balance is the key to a successful Specialty-Type Beer. The entry should be a harmonious marriage of the beer and the special ingredients, with neither overpowering the other. The special ingredients should complement and enhance the underlying beer, and the resulting product should be pleasant to drink. The entry should be recognized as belonging in the entry category, or at least not clearly belonging elsewhere.

Some experienced judges will do take a quick hedonistic pass at a Specialty-Type Beer prior to digging deep at the particulars. The quick assessment is designed to judge whether the combination works or doesn’t (i.e., if flavor clashes exist). If the combination is a bad idea, it doesn’t matter how well the product is brewed; it simply won’t be enjoyable. Judges should keep an open mind, however; some unexpected flavor combinations can be surprisingly delicious.

Judges should not be overly pedantic about seeking the full character of a specified base beer style. After all, the base beer does not usually contain the special ingredient, so its character will not be the same. There can be interactions of flavor that produce additional sensory effects. Likewise, judges should understand that the fermentation process can transform some ingredients (particularly those with fermentable sugars), and that the ingredient character may not be the same as the unadulterated specialty ingredient. Therefore, judges should look for the overall pleasantness and balance of the resulting combination, as long as the beer suggests both the base beer and the specialty ingredient or process.

Creating and judging Specialty-Type Beers can be very rewarding. Judges should keep in mind that a creative element exists in these styles, and that something unusual and delicious should generally be rewarded. Keep an open mind when evaluating these styles, and do not look to judge them as rigidly as Classic Styles.

Effects of Added Ingredients on Balance in Beer

The ingredient character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the ingredient), and should not have brewing, fermentation, or handling defects. Aroma hops, yeast by-products and malt components of the underlying beer may not be as noticeable when additional ingredients are present. These components (especially hops) may also be intentionally subdued to allow the ingredient character to come through in the final presentation. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation by-products would be appropriate. Some malt aroma may be desirable, especially in dark styles. Hop aroma may be absent or balanced with the added ingredients, depending on the style. The added ingredients should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation.

 


 

35A – Belgian Specialty

Aroma: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. However, be advised that these may fit better in new category 28A Brett Beer, or one of the Belgian sour categories. No diacetyl.
Appearance: Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation.
Flavor: Variable. A great variety of flavors are found in these beers. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. However, be advised that these may fit better in new category 28A Brett Beer, or one of the Belgian sour categories. May include flavors from adjuncts such as caramelized sugar syrup or honey. May include flavors from specialized techniques such as wood-aging.
Mouthfeel: Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich.  Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A “mouth puckering” sensation may be present from acidity.
Overall Impression: Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales.
History: Unique beers of small, independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Many have attained “cult status” in the U.S. (and other parts of the world) and now owe a significant portion of their sales to export.
Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category.  Please note that with the expanded categories, some of the beers traditionally lumped in here now have distinct categories. The category can be used for clones of specific beers (e.g., La Chouffe); to produce a beer fitting a broader style that doesn’t have its own category; or to create an artisanal or experimental beer of the brewer’s own choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but the entrants must identify what is special about their entry. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Some styles falling into this classification include:

  • Artisanal Blonde
  • Artisanal Amber
  • Artisanal Brown
  • Belgian-style Barleywines
  • Trappist Quadrupels
  • Belgian Spiced Christmas Beers
  • Belgian Stout
  • Fruit-based Flanders Red/Brown

The following styles should NOT be entered here and instead should be entered in their respective categories:

  • Blond Trappist table beer – Use Cat 26A Trappist Single
  • Belgian IPA – Use Cat 21B Specialty IPA
  • White IPA – Use Cat 21B Specialty IPA
  • Strong and/or Dark Saison – Use Cat 25B Saison which now includes dark and strong variants.

The judges must understand the brewer’s intent in order to properly judge an entry in this category. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer. Beers fitting other Belgian categories should not be entered in this category.
Ingredients: May include herbs and/or spices. May include unusual grains and malts, though the grain character should be apparent if it is a key ingredient. May include adjuncts such as caramelized sugar syrup and honey. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Unusual techniques, such as blending, may be used through primarily to arrive at a particular result. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different.
Vital Statistics:
OG: varies
IBUs: varies
FG: varies
SRM: varies
ABV: varies
Commercial Examples: De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Lindemans Kriek and Framboise, and many more.

28A – Brett Beer

Overall Impression: Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett.

Aroma: Variable by base style. Young Brett-fermented beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strain(s) of Brett used. For 100% Brett beers heavily hopped with American hop varieties, the fermentation-derived flavors are often difficult to tease from the hop aromatics. Older 100% Brett beers may start to develop a little funk (e.g., barnyard, wet hay, or slightly earthy or smoky notes), but this character should not dominate. If the beer is fermented with a brewer’s yeast in addition to Brett, some of the character of the primary yeast may remain. A faint sourness is acceptable but should not be a prominent character.

Appearance: Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault.

Flavor: Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Light sourness is acceptable with the beer being lightly tart, but should not be truly sour. Always fruitier when young, gaining more funk with age. May not be acetic or lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett.

Mouthfeel: Variable by base style. Generally a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable.

Comments: The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. Wood-aged versions should be entered in the Wild Specialty Beer style. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. Note that Brett does not produce lactic acid.

History: Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. 100% Brett beers gained popularity after the year 2000; Port Brewing Mo Betta Bretta was one of the first celebrated examples.

Characteristic Ingredients: Virtually any style of beer, fermented in any manner, then finished with one or more strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain.

Style Comparison: Compared to the same beer style without Brett, a Brett Beer will be drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as it ages. Less sourness and depth than Belgian ‘wild’ ales.

Entry Instructions: The entrant must specify either a base beer style (Classic Style, or a generic style family) or provide a description of the ingredients/specs/desired character. The entrant must specify if a 100% Brett fermentation was conducted. The entrant may specify the strain(s) of Brettanomyces used.

Vital Statistics: Variable by base style.

Commercial Examples: Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Russian River Sanctification, The Bruery Saison Rue, Victory Helios

26D – Belgian Dark Strong Ale

Overall Impression: A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.

Aroma: Complex, with a rich-sweet malty presence, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). No dark/roast malt aroma. No hot alcohols or solventy aromas.

Appearance: Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy.

Flavor: Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously. The finish should not be heavy or syrupy.

Mouthfeel: High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.

Comments: Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Traditionally bottle-conditioned (or refermented in the bottle). Sometimes known as a Trappist Quadruple, most are simply known by their strength or color designation.

History: Most versions are unique in character reflecting characteristics of individual breweries, produced in limited quantities and often highly sought-after.

Characteristic Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Saazer-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background.

Style Comparison: Like a larger dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a tripel, but of similar strength.

Vital Statistics:

OG:  1.075 – 1.110

IBUs:  20 – 35

FG:  1.010 – 1.024

SRM:  12 – 22

ABV:  8.0 – 12.0%

Commercial Examples: Achel Extra Brune, Boulevard The Sixth Glass, Chimay Grande Réserve, Gouden Carolus Grand Cru of the Emperor, Rochefort 8 & 10, St. Bernardus Abt 12, Westvleteren 12