NXNW Pro-Am Entry Form/Info

NXNW Pro-Am
2015 Style: English IPA
NXNW and the Austin ZEALOTS present the NXNW Pro-Am, part of the Keep Austin Beered Pro-Am
Series. Brew an English IPA in BJCP category 14A and if you win, you and NXNW will brew your recipe and enter
it into the 10th Annual GABF Pro-Am in 2015. http://www.nxnwbrew.com/ http://austinzealots.com/
All homebrewing entrants must be members of the American Homebrewers Association (AHA) at the
time the original homebrew entry is submitted for competition (July) as well as when the Pro-Am entry is judged
(October). AHA membership of the winning homebrewer will be verified by the AHA. You can never have been
an employee on the brewing staff of any brewery, and you can never have been an employee of NXNW in any
capacity (GABF rules). You must write your AHA member number on your recipe form & bottle labels or it will be
disqualified.
Take your 2 bottles (11 to 16 ounce bottles) to either Austin Homebrew Supply. (9129 Metric, Austin,
TX, 78758) or Soco Homebrew Supply (4930 S. Congress Ave, Ste 307, Austin TX 78745) between July 2-5. There
is no entry fee but only entry is allowed per AHA member.
Brew a beer in Cat. 14A of the BJCP guidelines (http://www.bjcp.org/2008styles/catdex.php)
http://www.greatamericanbeerfestival.com/the-competition/beer-styles/ Details also below.
Print and fill out the recipe form here: http://www.bjcp.org/docs/BJCP_EntryRecipe.pdf
Include the form with your entries. NXNW will make all efforts to convert the recipe to a production level.
NXNW reserves the right to make reasonable substitutions. NXNW will make a reasonable attempt to schedule
the brew session when the winner can participate.
The judges will select the best representation and the winner will be informed by email or phone. The
judges’ decision is final. The beer will be brewed at NXNW and every attempt will be made to enter it in the
GABF Pro-Am competition (there is a limit on the number of entries). The 2014 GABF will be held in Denver
from October 2-4. More details from the Brewers’ Association:
http://www.greatamericanbeerfestival.com/the-competition/pro-am-competition/
More Details:
The winner of this contest must sign a licensing agreement, which limits and protects the way the GABF
trademark is used, prior to the submission of entries to the GABF. GABF Pro-Am entries submitted by breweries
will compete in a best-of-show style judging, during the regular GABF judging. The GABF Style Guidelines and
GABF judge panel will be used for the judging. Judges will determine the top three entries in the GABF Pro-Am
Competition, which will be awarded Gold, Silver, and Bronze GABF Pro-Am Competition medals during the GABF
awards ceremony. Medals will be issued to both the winning brewery and the winning homebrewer. You can be
disqualified at any point for not following all of the rules. Questions? Contact Stuart at [email protected].
Checklist:
1. Be sure you are a member of the AHA from June to October. http://www.homebrewersassociation.org/
2. Brew one English IPA in Category 14A (remember, you can never have been an employee on the brewing
staff of any brewery, and you can never have been an employee of NXNW in any capacity).
3. Fill out the bottle labels & the recipe form. You must include the BJCP recipe form and your AHA member #.
4. Bring 2 bottles (commercial labels removed; lettering on caps marked out; bottle labels attached with rubber
bands) to Austin Homebrew Supply or Soco Homebrew Supply between July 2-5.
5. Pay entry fee of $5. You can only enter one beer per AHA membership. Paypal arrangements can be made.
6. THANKS TO NXNW! Now open in South Austin as well as their original North location! THANK YOU TO
AUSTIN HOMEBREW SUPPLY AND SOCO HOMEBREW SUPPLY. Please support these great local businesses!!
BJCP Guidelines:
14A. English IPA
Aroma: A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical,
although the intensity of hop character is usually lower than American versions. A slightly
grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt
presence is common. Low to moderate fruitiness, either from esters or hops, can be present.
Some versions may have a sulfury note, although this character is not mandatory.
Appearance: Color ranges from golden amber to light copper, but most are pale to medium
amber with an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may
be a bit hazy. Good head stand with off-white color should persist.
Flavor: Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop
flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavor
should be medium-low to medium-high, but should be noticeable, pleasant, and support the
hop aspect. The malt should show an English character and be somewhat bready, biscuit-like,
toasty, toffee-like and/or caramelly. Despite the substantial hop character typical of these
beers, sufficient malt flavor, body and complexity to support the hops will provide the best
balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or
hops adds to the overall complexity. Finish is medium to dry, and bitterness may linger into the
aftertaste but should not be harsh. If high sulfate water is used, a distinctively minerally, dry
finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol
flavor can be noted in stronger versions. Oak is inappropriate in this style.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived
astringency, although moderate to medium-high carbonation can combine to render an overall
dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and
should be sensed in stronger (but not all) versions.
Overall Impression: A hoppy, moderately strong pale ale that features characteristics
consistent with the use of English malt, hops and yeast. Has less hop character and a more
pronounced malt flavor than American versions.
Comments: A pale ale brewed to an increased gravity and hop rate. Modern versions of
English IPAs generally pale in comparison (pun intended) to their ancestors. The term “IPA” is
loosely applied in commercial English beers today, and has been (incorrectly) used in beers
below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than
English pale ales and bitters. Fresher versions will obviously have a more significant finishing
hop character.
History: Brewed to survive the voyage from England to India. The temperature extremes and
rolling of the seas resulted in a highly attenuated beer upon arrival. English pale ales were
derived from India Pale Ales.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion
mashing); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined
sugar may be used in some versions. High sulfate and low carbonate water is essential to
achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will
exhibit the strong sulfate character.
Vital Statistics: OG: 1.050 – 1.075
IBUs: 40 – 60
FG: 1.010 – 1.018
SRM: 8 – 14
ABV: 5 – 7.5%
Commercial Examples: Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA,
Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of
Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA,
Brooklyn East India Pale Ale
Bottle Labels (please rubber band these labels on each bottle):
Name:
Name:
AHA member#:
Address:
AHA member#:
Address:
City:
State:
Zip:
City:
Telephone:
Telephone:
Email:
Email:
Homebrew Club:
Homebrew Club:
Name of Beer (if any):
Name of Beer (if any):
State:
Zip: