Well done to all that entered.
HM Peter O’Brien (GCBrewers) – Black IPA
All judges commented that the standard of beer was exceptionally high for what was a tricky beer to brew and there were no real duffers.
Winner of the Best Name and O Brother box of Cans chosen by the Harbour Bar staff was Oisin Boydell with “Couldn’t be Arset”
With a nod to our ancestors, Garden County Brewers in association Ireland’s only commercial yeast producer, The Wicklow Hops Company are proud to present:
So get off your Arset and let yourself run riot! Plunder your recipes and bring the judges to Valhalla with your entry.
This competition is limited to one yeast but the styles you can brew are unlimited.
This competition will be BJCP registered and is open to any style but the yeast must be fitting with your chosen style and compliment it.
Overall balance is the key to a successful entry. The entry should be a harmonious marriage of the beer and the yeast, with neither overpowering the other. The yeast should complement and enhance the underlying beer, and the resulting product should be pleasant to drink. This is a BJCP competition, the existing style guidelines are there for your chosen style of beer. If the beer is out of balance it won’t score as well, like any competition. Creativity and showcasing the yeast will win you added points.
€7 Entry fee includes a direct pitchable liquid yeast strain of The Wicklow Hops Company unreleased Arset yeast, which will be posted to you, upon receiving your entry fee. Entry is via paypal only.
Entries will be professionally analysed to make sure the supplied yeast is actually used in the entry.
The overall flavour profile is similar to Hornindal, but this kveik yeast has a broad temperature range but its recommended temperature range is 15-38 degrees. It can tolerate acidic wort quite well.
Stouts, Ales, Sours have been brewed with it, it really is a versatile yeast.
It can be used at lower temps to provide a clean taste with a slightly fruity finish.
And at higher temps for in your face outrageous New England fruitness
It could work well in a kettle sour, maybe with some dry hopping.
Attenuation : 70-80%
Flocculation : High Alcohol
Tolerance: Very High
Drop-off: Through your club rep. Entries in by 7th September 2019
Judging: Saturday 21st September 2019
The Harbour Bar, Bray, Co. Wicklow
Entry: €7, max 3 per brewer. Yeast will be posted out.
1st – Gold Medal
2nd – Silver Medal
3rd – Bronze Medal
The competition is now open for entries.
The entry process is the Google Form (below), that you need to fill in with your contact details. On completion, two emails are then sent back to you, a confirmation email & one with prefilled labels. These need to be printed out, cut and attached with an elastic band to each bottle, 2 x 500ml brown bottles (No swing tops) per category entered.
All NHC clubs are generously acting as collection points for the competition. Please contact them to arrange delivery of your entries to them. Click Here for your local club.
Contact us at gcbrewers@gmail.com for any further info.
Location: The Harbour Bar, 1 Strand Road, Bray (opposite the harbour!)
Date: Thursday 13th April @ 8.00pm
Any new members welcome, open to all.
Come on in for an evening of talking & tasting everything homebrewed.
If you have some brews you want to bring along for tasting, 2 x 500mL should do.
Cost: Free
Contact: Damo, Pob
