Once again it is time for the Sam Adams Longshot competition. Last year I entered in the French/Belgium ale catagory, sub-class Saison. This has been my pet project for a year now ever since I received the results from my last entry. The cool thing abut this competition is the judges are brutal and don’t let much slip by them. Let me highlight a few comments from the judges about my beer last year:
Would pay money for this beer.
Excellent job on the dry finish.
Good complexity and fermentation, just needs a bit more tart.
I scored an overall 38 out of 50 which equates to an excellent rating. 45-50 is outstanding and will put you in the winners circle. So, the big problem I have run into is the acidity or “tartness” of this style beer. While I was in DC I went to a home brew shop with a very knowledgable staff, that turned me onto an acidic-malt. Hopefully this will do the job.
Right now I have 5 gallons of this awesome brew cooking away in my closet. I am excited. But, I think everyone should join in on this. I know what you are thinking, but it is cheap and easy (like me) and above all fun. You do not have to be a bio-chemist, but an understanding of how bacteria works does help.
If you have ever thought about brewing you own beer I suggest starting off light. Go with a small kit like Mr. Beer, which is what I started with and I learned how everything works. Plus, if you screw up a batch, you are not wasting 60 bucks and 5 gals. of beer. Trust me its not fun when this happens. In fact what I like to do now is slip in a couple of home brews into a cooler at a party and see the reaction. If people like it, the recipe stays, if not well, out it goes. I have been thinking about joining a brewing club once my roots are planted. Also, I may have to cast out an invite for a “taste testing” session for those bloggers over the age of 21. Who knows, maybe one day I will have my own brew pub! Hell, even the big guys started out small.