[Stevie]

Saison with basil, thyme or rosemary. Cat 16E - Belgian Specialty or Cat 21A - Spice, Herb, or Vegetable Beer?

[Jimmy K]

Either would be fine. I'd go with Belgian specialty.

[denny]

I'd go SHV.

[dkfick]

Yes.  Belgian Specialty.  Example the Belgian Specialty style guidelines specifically mention a Belgian Christmas Spiced beer would go in that category (vs what you might think as just the Christmas Beer Category)

[udubdawg]

if the herbs are a major part of the beer and individually noticeable, I'd go with 21A.  I think of 16E as the Belgian version of 23 - where it doesn't fit into just one other category.  Like combining chocolate/fruit/oak aging on a stout, having all of the above noticeable, and moving it to 23.  Note that many people disagree with me here and point to the guidelines.  "Note that many spice-based Belgian specialties may be entered in Category 16E." - to me the key words are Belgian Specialties.  If the beer was 16E without the herbs it is still 16E.  But if it is a classic style base with herbs I put it in 21A, just like if it was a robust porter with herbs or a American pale ale with herbs.

of course, if the herbs just added a little to the overall spicy nature of the beer and blend in well, I might enter as a straight saison, 16C. 

tl;dr:  you'll get a lot of different opinions on possible 16E placement.   

good luck--
--Michael

[dkfick]

if the herbs are a major part of the beer and individually noticeable, I'd go with 21A.  I think of 16E as the Belgian version of 23 - where it doesn't fit into just one other category.  Like combining chocolate/fruit/oak aging on a stout, having all of the above noticeable, and moving it to 23.  Note that many people disagree with me here and point to the guidelines.  "Note that many spice-based Belgian specialties may be entered in Category 16E." - to me the key words are Belgian Specialties.  If the beer was 16E without the herbs it is still 16E.  But if it is a classic style base with herbs I put it in 21A, just like if it was a robust porter with herbs or a American pale ale with herbs.

of course, if the herbs just added a little to the overall spicy nature of the beer and blend in well, I might enter as a straight saison, 16C. 

tl;dr:  you'll get a lot of different opinions on possible 16E placement.   

good luck--
--Michael

That's basically what I was going to say until I actually looked that 16E and it listed "Belgian Spiced Christmas Beers".  Before I read that I would have made the same statement about a saison with christmas spices going in 21-B but the style guideline for 16E indicates that's where it should be... So following that logic a belgian base SHV should also be in 16E.... Though I wouldn't ding an entrant for entering the beer in either category... It's too close to call lol.

[Stevie]

I think 16E would have the fewest number of entires, and less chance of a pallet wrecker in the mix. Even if combined with all the other Cat 16 styles, I think it would stand out. The base is beer is solid and I think a medal winner on it's own. Dry, slightly tart, and spicy.

But, if I enter into 23A, I can also enter the base in 16C... 

[udubdawg]

I think 16E would have the fewest number of entires, and less chance of a pallet wrecker in the mix. Even if combined with all the other Cat 16 styles, I think it would stand out. The base is beer is solid and I think a medal winner on it's own. Dry, slightly tart, and spicy.

But, if I enter into 23A, I can also enter the base in 16C... 

I dunno man...I haven't seen a competition in ages that does not have Category 16 as one of the biggest, mostly due to 16E entries, followed by 16C.

side note:  at the current growth rate Category 16 could catch American Ale/Stout/IPA for most NHC entries very soon.  All 4 were between 560 and 600 last year.