[MKOB] 2007 MKOB Brew to style events

[Michael Owings]

Russ Clayton wrote:
> Dear fellow piwo heads:
> I have several feedback as to beer style selections for the year from my 
> last email.  If you have not emailed me with your 4 choices, please do 
> so.  I'm going to make an effort to pick out 4 varied styles that 
> everyone is interested in and not have 2 similar.

Obviously, our first style should be Outer Moldovan Corn Lager.

> 
> At the January meeting, I will bring the guidelines for the style.  We 
> will discuss the style in depth and also list a commercial beer that is 
> to be used as a reference point.
> 
> At the meetings designated for the Brew-to-style events, our beer 
> tasting will be limited to the beers for the event.  This is not to get 
> anyone mad, it is to allow proper time to evaluate each brew and offer 
> constructive criticism per check off point.  This is mostly meant as a 
> learning tool.  I have yet to ask the new president if there will be any 
> awards, other then being able to say that you make a great beer.

I think a better approach here is to do the competition first, prior to 
the homebrew tastings, and *then* do the homebrew tastings afterward.

We have done these comps in the past (I know we did a few of these when 
we were meeting back at the LA grill), and typically there is plenty of 
time for both evaluations and tastings afterward. Also, some of these 
competitions might only have a couple of entrants depending on style -- 
this was also our experience the last time we held club comps. For 
example, we had 6 or 7 brown ales, but I think Ron LaBorde and I were 
the only two who brewed an Octoberfest. We should plenty of time for 
both evaluations, *and* subsequent tastings. I think the important thing 
is to give the competition priority.

As I recall, we had pretty good prizes for contest winners. We had a a 
sack of good Munich malt once, and other good stuff courtesy of Elvis.

Since we're judging, we might also consider providing something to clear 
the pallette between tastings. The club could prolly spring for a few 
loaves of French bread if the hosting venue could provide it. If not we 
might want to see if we can bring some in.

That's all I have.


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