Well, now is your chance!
This will be the the third year of competition, and it’s rather straight forward – Submit your homebrew for a chance to have it brewed as a full-size commercial batch on our Minneapolis system (7.5bbl). We’re looking to try your finished product, in bottle form. So no sitting on your haunches. Get that brew kettle boiling!
(4x) 12oz bottles or (2x) 22oz (or 750s) bottles of each beer you submit.
Limit of 4 submissions per person.
Rules are as follows:
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– A one-line description of the beerYEAST: 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 not problematic.
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 for original recipes, and we don’t really care too much about style conventions. The Judging Panel will be made up of our brew team and previous winners if available.
We’ll brew 7.5 barrels of the winning beer, with the winner being invited to come sit in on brew day.