Style of the Quarter

The Style of the Quarter (SOQ) is a friendly, internal homebrew competition run for and by members of BAM, four times a year. The style is announced usually in the quarter before they are scheduled to be judged to give everyone a chance to craft something to enter.

The entries are judged by a mixture of BAM officers, members, and BJCP certified judges. Beers are judged based on the BJCP styleguide and score sheets.

Rules & Entry:

Entries should consist of two clean appropriately labeled 12oz capped bottles. The official label that you can print can be downloaded here: https://www.bjcp.org/docs/BJCP_BottleID.pdf. Use rubber bands to attach the labels to the bottles so they can be removed before judging. Having the bottles (including caps) indistinguishable from other members submissions helps for impartial unbiased blind judging.

The drop-off for entries is usually at Oak Barrel Wine Craft in Berkeley unless otherwise stated. Also, please don’t submit any swing top bottles as most likely you won’t get the bottles back from the judging.

Prizes:

1st place is awarded a $50 gift card to OakBarrel. 2nd place gets a $30 gift card, and 3rd place gets a $20 gift card.

Have a suggestion for an upcoming style? Notify the officers since the chosen styles are based off of the members interests.

SOQ2 Trappist Ales

Let’s brew some Trappist-style ales for the 2nd quarter of 2021. These beers are all characterized by very high attenuation, high carbonation through bottle conditioning, and interesting (and often aggressive) yeast character.

Technically speaking, Trappist is a protected legal appellation, and cannot be used commercially except by genuine Trappist monasteries that brew their own beer. However, we can use it to describe the type or styles of beer produced by those breweries and those of us who make beers of a similar style.

26A. Trappist Single
A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.

26B. Belgian Dubbel
A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.

26C. Belgian Tripel
A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol level.

26D. Belgian Dark Strong Ale
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.

If you wanted to review the slides from our last club meeting put together by Ed Chainey and Paul Picazo, it is posted here.

Have fun making this style in Q2. If you feel like submitting the beer for our friendly, internal competition and/or constructive feedback, please submit 2 clean, unmarked bottles with the BJCP bottle ID form affixed to either Ian’s bottle-share box or OakBarrel by the end of June.

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Upcoming SOQ

Past SOQs