Can someone help me with the required descriptions for entering beers in these categories? I have two beers, one for each category.
The first beer was made with maris otter, carafa II, and Omega's Bring on da Funk (oyl-212), a blend of saccharomyces and brett.
For 28A Brett Beer - "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."
If I wrote: "Dark ale fermented with saccaromyces and brett" would that be enough information?
My second beer is a raspberry kettle sour. The base beer was essentially an amber ale, and I soured with Goodbelly Mango. The raspberry and sourness dominate the flavor, there's no "amber ale" to it at all.
For 28C Wild Specialty Beer - "Entrant must specify the type of fruit, spice, herb, or wood used. Entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer. A general description of the special nature of the beer can cover all the required items."
If I wrote "Raspberry ale soured with Lactobacillus" would that work?
Thanks very much!