Club Keg Competition
Beer Comp Styles
Note: The NCHF Beer Comp is not a BJCP sanctioned competition; it is more a “popular vote” event. The brewer has more latitude with style. Beers should be recognized in the style they are entered, possess the “hallmarks” of the style, and achieve appropriate balance as to malts, hops, alcohol, etc.
2C. International Dark Lager
Overall Impression
A darker, richer, and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.
Appearance
Deep amber to very dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is beige to light tan in color.
Aroma
Faint malt aroma. Medium-low roast and caramel malt aroma optional. Light spicy, herbal, or floral hop aroma optional. Clean fermentation profile.
Flavor
Low to medium sweet maltiness. Medium-low caramel or roasted malt flavors optional, possibly with hints of coffee, molasses, brown sugar, or cocoa. Low floral, spicy, or herbal hop flavor optional. Low to medium bitterness. May have a very light fruitiness. Moderately crisp finish. The balance is typically somewhat malty. Burnt or moderately strong roasted malt flavors are inappropriate.
Mouthfeel
Light to medium-light body. Smooth with a light creaminess. Medium to high carbonation.
Comments
A broad range of international lagers that are darker than pale, and not assertively bitter or roasted.
History
Darker versions of International Pale Lagers often created by the same large, industrial breweries and meant to appeal to a broad audience. Often either a colored or sweetened adaptation of the standard pale industrial lager, or a more broadly accessible (and inexpensive) version of more traditional dark lagers.
Characteristic Ingredients
Two- or six-row barley with corn, rice, or sugars adjuncts. Light use of caramel and darker roasted malts. Commercial versions may use coloring agents.
Style Comparison
Less flavor and richness than Munich Dunkel, Schwarzbier, or other dark lagers. Frequently uses adjuncts, as is typical of other International Lagers.
Commercial Examples
Baltika #4 Original, Dixie Blackened Voodoo, Heineken Dark Lager, Saint Pauli Girl Dark, San Miguel Dark, Shiner Bock.
Alsatian Pilsner (de
(Descrption from Craft Beer and Brewing)
Corn Cereal Mash + Double Decoction
A single decoction with a cereal is more traditional—and it makes sense, since the cereal mash can fully convert when integrated into the main mash, so it simplifies the day.
This had to be treated as a triple-decoction, from a temperature-step perspective. After the first two decoctions, we still wanted enzymes available to the cereal mash when that was integrated into the main mash. Even though the cereal mash will convert most of the starch, it helps to give it time in the main mash to complete the conversion.
Our extract was higher than anticipated, and we ended up running off a small beer at 8°P (1.032) at the end of the brew day as well.
The decoctions bring that layered malt character and mouthfeel that are hard to replicate otherwise. It’s an up-front sweetness that is never in the finish. Corn brings flavor. We’ve been programmed to think otherwise, but corn has a distinct and pleasant flavor —smooth sweetness and aroma with a hint of breakfast cereal.
French Pilsner Malt
We used Malteries Franco-Belges Pilsen malt, which lands slightly darker than the German or Czech malts we use, and it has a different character (less biscuit and bread). It is well modified—so the decoction is purely for melanoidin creation and not at all required otherwise.
Strisselspalt Hops
Strisselspalt hops are largely ignored in the United States. We had to call in a favor and have some shipped from our friends at Bellwoods in Toronto. I’ve had Strisselspalt in many farmhouse-style beers but never straight up in a lager. Combined with the perceived aroma sweetness from the cereal mash, there’s a bit of fruit in the aroma, not unlike you would find in a Kölsch. It’s an unexpected but nice combo.
Preparing your beer for the Club Keg Competition
All beers are poured anonymously on our jockey boxes in the center tent (with the checkered roof, hard to miss!), with everyone in attendance voting for the winning beers in each style. The winning brewers and clubs get their names added to a trophy, on display for all to see each year at the beer competition tent. And of course, bragging rights!
A club can enter 1 beer in each category. So a maximum of 2 beers per club total, if entering both categories.
Clubs need to deliver their beers to the beer trailer Saturday morning between 10-11 AM for check-in. If you have your keg in a fermentation-sized bucket on ice, that’s great. If not, we will put all the kegs in a cold box until hook up, then in bins with ice. We can accept 2.5gal – 5gal corny kegs–either ball lock or pin lock–no Sanke kegs! Do NOT take your entries to the competition tent to check in !!!
The Club Comp has grown to be one of the most popular events at NCHF and this has necessitated a little more structure than what we have had in the past. Please note the following:
- The comp will be limited to 24 beers total between the two styles (this represents our jockeybox capacity)
- Competition slots will be allotted on a first-come, first served basis
- Competition registration will only be through registered Club Reps
- Entries accepted now through September 3
- Beers must be delivered to the beer trailer no later than 11:00 AM the morning of the fest
- Entrants are responsible for retrieving their kegs; this may done after conclusion of the final awards and raffle ceremony
- NCHO will provide CO2
Entrant must specify:
- Club name
- Style: #1 or #2
- Ball or Pin Keg (This is really important and speeds set up of the comp). No Sanke kegs!
Please go here and search for “keg”. Reserve this free product to register for the Keg Competition (One entry per club).