We are still working on the details of our next Club
Competition, a “reverse” Pro-Am, where the “Pro” goes
and brews on the “Am” system. If you signed up to
participate, check who you have been teamed up with
and start planning your beer.
The Style is BJCP Category 15, which includes:
Weizen/Weissbier, Dunkelweizen, Weizenbock &
Roggenbier (German Rye). This category was chosen
for not being so temperature critical for those without a
At this point we are planning to have the judging at the
March meeting. These are also relatively quick “brew
to drink” beers. Most can be done in as little as 4
weeks but I would recommend 6-8 just to make sure.
The teams are:
Pro / Am
- Wyatt Shanks / Ken Fleur & Chris Sandhaus
- David Hulama / John Goryance
- Jonathan Luers / Dave Spring
- Bob Kapusinski / Laird Wetzel & Brian Ruhl
- Keith Bradley / Bryan Dixon
- Ed Kuhn / Barry Watson
- Jeff Hilland / Tony Rovano
- Cary Camden / Karl Hamand
- Joe White / Aaron O’Neill
- Chris Holderness / Trevor Kelly
- Richard Corbin & Andrew Cantrell / Michael Allen
Competition Rules are as follows:
1. The team crafts the recipe together. They can purchase a kit,
adapt a recipe or whatever they like. This can be done
anywhere, anytime, anyhow.
2. The team must decide how to split the beer up and how to
share costs, timing of the beer & brewing, etc. Ingredients for
the beer can come from anywhere (purchased for the beer,
prior ownership by either partner). This includes hops, malts,
water, adjuncts, brewing salts, whirlfloc/irish moss, etc.
3. The team must brew on equipment that is the property of the
Amateur. This includes but is not limited to: pots, chillers, mash
tuns, HLTs, burners, heat sticks, oxygenation set ups, etc
4. The team must ferment the beer in equipment that is the
property of the Amateur. This includes but is not limited to:
yeast starter equipment, buckets, carboys, conicals,
fermentation chambers, fridges, etc.
5. The team must carbonate & bottle the beer on equipment that
is the property of the Amateur. This includes but is not limited
to kegs, regulators, bottling buckets, wands, hoses, carbonator
6. The team may choose to use some of the Pro’s tools. This is
limited to measuring devices (scales, thermometers, pH
meters, refractometers, etc) and brewing software.
7. Judging of the beer will take place on or around the March
meeting and will be conducted BJCP style. Entrants are
responsible for getting their beer turned in on time and entered
in the appropriate category. There is no fee. Medals will be
awarded for 1st, 2nd & 3rd.