TOPIC:

Seriously, I think it would be worth it for the free tickets, if the technical difficulties can be sorted out (can't do a steam beer: has to be pilsner or schwarzbier). But you'd want to be starting on it now, and making arrangements with the organisers.

And you don't have to be actually attending to enter the beer: the competition is between "clubs". It would be for the honour of ICB and the joy of seeing us hammered by some semi-pro seriously-kitted-up Swedes.

Mmmm. Reflected glory...

AH i though A: Bottom fermented beer way but for non pilinser, you could then get away with baltic porter and some Bière de Garde dam <!-- s:( --><img src="{SMILIES_PATH}/icon_sad.gif" alt="" title="Sad" /><!-- s:( -->


Schwarzbier is probability you best hope, but its still a lager so absolutely no fruitiness and crispness is a must. There are one or two liquid lager yeast that are best done at higher lager temps would be a good way to go

[quote:2xpp8lwe][b:2xpp8lwe]Categories[/b:2xpp8lwe]
[b:2xpp8lwe]A: Bottom fermented beer[/b:2xpp8lwe]
A1 Czech Pilsner
A2 Schwarzbier

[b:2xpp8lwe]B: Ale[/b:2xpp8lwe]
B1 English IPA
B2 Dubbel

[b:2xpp8lwe]C: Wheat beer[/b:2xpp8lwe]
C1 Belgian Witbier
C2 Weissbier (Bavarian)[/quote:2xpp8lwe]

Does anyone actually do lagers? I don't have temperature control so I'm out.

We could probably hold our own competition to chose the other two beers.

&amp;quot;sbillings&amp;quot;:1kzslzqy wrote: I don't have temperature control so I'm out.[/quote:1kzslzqy]Wasn't Silenus talking about the possibility of using his coldroom for this kind of thing? Any chance this would be a runner? Is cold fermenting and lagering just a matter of storing bubbling liquid, or is there more complex (and food safety sensitive) work to be done?

I think it might be to cold of the primary fermentation but should be good for lagering.

But could there be an issue with revenu?

&amp;quot;oblivious&amp;quot;:2fo86mlu wrote: But could there be an issue with revenu?[/quote:2fo86mlu]Nope, not unless money changes hands somewhere.