Author Topic: Entry category for a brett saison  (Read 1015 times)

Offline joeysmokedporter

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Entry category for a brett saison
« on: July 23, 2011, 06:38:51 AM »
I brewed a saison with brett and am trying to determine the better of two categories for entry into competition - 16c (saison) or 16e (Belgian specialty). It could clearly be entered into 16e, but I'm wondering if it is better entered into 16c.

The saison has some sourness but also more of the characteristic earthy/funky brett flavor, which I'm not sure is appropriate for 16c. I know many commercial examples of saisons have this character. I looked at the BJCP style guide, and while it mentions sourness in the description of 16c, it doesn't mention "funk" or brett. It does mention the use of souring techniques like sour mash and lacto, but these create different characteristics than what I'm getting from the brett.

Any input is appreciated, especially from those with experience in this category in competitions. Thanks.
R. Lorber
Westminster, MD

Offline dbeechum

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Re: Entry category for a brett saison
« Reply #1 on: July 23, 2011, 11:30:58 AM »
If the Brett stands out as it seems to - into the specialty category.
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Offline joeysmokedporter

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Re: Entry category for a brett saison
« Reply #2 on: July 23, 2011, 01:51:31 PM »
Thanks Drew. Glad to have your input on this.
R. Lorber
Westminster, MD

Offline alikocho

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Re: Entry category for a brett saison
« Reply #3 on: July 28, 2011, 09:15:25 AM »
+1 on Drew's advice to put it in 16E if the brett character is pronounced.
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Offline joeysmokedporter

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Re: Entry category for a brett saison
« Reply #4 on: July 29, 2011, 06:15:27 AM »
thanks!
R. Lorber
Westminster, MD