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.