Homebrew Member Challenge #2


Have you been searching for a way to bring your homebrew to the next level?

Well, now is your chance!

Last year’s inaugural Homebrew Member Challenge had such great results (remember Kyle Schmidt’s Keller Blanc?), that we’re doing it again. Pretty much the same deal as last year – Submit your homebrew for a chance to have it brewed as a full-size commercial batch on our system (15bbl). We’re looking to try your finished product, in bottle form. So no sitting on your haunches. Get that brew kettle boiling!

We are accepting submissions from June 26-30th during taproom hours.

(4x) 12oz bottles or (2x) 22oz (or 750s) bottles of each beer you submit.
Limit of 4 submissions per person.

Rules are as follows:

This competition is open to member-owners of Fair State Brewing Cooperative.
Not yet a member? You can sign up right here!
Label your beer! (use an avery label/paper tag)
– Your name
– What you’re calling the beer

– A one line description of the beer

YEAST: As long as it wasn’t harvested from a beard, it’s probably fair game.

MALT/HOPS: Feel free to use any malts or hops you want, but be aware that we’re unlikely able to source a bunch of Citra or Mosaic or the like (basically anything from the Southern Hemisphere is out).

ADJUNCTS: Fruits and other adjuncts (either in the mash, kettle, or fermenter) are fine, within reason. We can’t source 200# of Durian or Dragonfruit (please don’t make Durian beers, anyway). For a quick guide, anything available from Oregon Fruit in puree format is totally cool. Locally available things may be ok, but might not be depending on when this slots into the schedule. Herbs and spices are generally no problem.

Kettle or quick sour beers are fine, Beers co-fermented with Lactobacillus and yeast are fine. Brett. fermentation in either primary or secondary is fine, but barrel-aging is out. Not enough room in the barrel room to make it work. This means no Pedio. While we do like sour and funky beer around here, that doesn’t mean we’re any more likely to pick a sour or funky beer than a clean one. Brew what you like, don’t try to conform to what we do just because you feel like you should.

The competition will be judged “best in show” style, and we don’t really care too much about style conventions. The Judging Panel will be made up of our brew team and last year’s winner, Kyle Schmidt.

We’ll brew 15 barrels of the winning beer, with the winner being invited to come sit in on brew day.