Saturday, May 20, 2017

2017 Brewtopia IPA Bracket Challenge

Photos by Ashton Smith, Gail Graves and Mark Hall

Owen Ogletree set up 16 noteworthy American IPAs that were poured at last April's Classic City Brew Fest in Athens in an IPA blind tasting bracket. The panel of tasters and beer judges moved a beer forward from each group or pair that seemed to have the most clean, impressive IPA character and hop profile.

The tasting panel was comprised of Owen Ogletree, The Beer Wench, Sachin Patel of Five Points Bottle Shops, Ian Meents, Ashton Smith, Mark Hall, Dean Graves, Gail Graves and Jeff Rapp.

From the BJCP American IPA style description...

American IPA: A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.

Vital Statistics:
OG: 1.056 – 1.070
IBUs: 40 – 70
FG: 1.008 – 1.014
SRM: 6 – 14 
ABV: 5.5 – 7.5%

Here's how the blind brackets went down...

Comments from the tasting panel...

- Golden amber color; mild grapefruit; slightly earthy; light hop character; dry finish; orange aroma; fruity; malty; pleasant.

02.  ALPINE DUET - First Place Best-of-Show
- Resiny; crisp; dry finish; mineraly; golden amber; nice citrus and grapefruit; medium body; fresh hops and orange zest; citrusy; complex; delicious; slight herbal note; complex hop profile; zesty; good malt backbone; resin nose.

- Attractive golden/amber color; herbal, grassy hops; mild bitterness; slightly earthy note; light hay note; fruity esters.

- Golden yellow in color; big initial hop aroma; long finish with mild bitterness and sweet malt; light musk; sweet toffee note in malt profile; big fruity esters.

- Sweet malt nose backed by moderate hops; citrusy; big malt component that lingers; not dry; finishes a bit sweet with light bitterness; toffee hints.

06.  QUEST ELLIDA IPA - Honorable Mention
- Amber in color; slight alcohol presence; citrus; well balanced with malt and hops; quick, dry finish; citrusy hops; malt comes through more as the beer warms; orange; malty; biscuit; toffee hint; orange marmalade tone; fruity; good bitter finish; floral aroma.

- Citrus; pine; slightly sweet finish; attractive golden color; good bitterness; hops are bold and upfront.

- Citrus and pine resin aromas; a hint of a vegetal note; honey; complex hop character; seems well balanced between malt and hops.

- Over-ripe fruit; lemons; dry finish; citrusy; lemon peel; a hint of acidity in the finish; only mildly bitter.

- Kiwi, grapefruit, papaya and other tropical fruit notes; musky hops; a touch earthy; catty hops; nice bitter finish.

11.  GOOD PEOPLE IPA - Second Place
- Nice hop aroma; pleasant malt and hop balance; good bitterness; deep golden color; light nose; body and mouthfeel borders between an American Pale Ale and an IPA; good balance; lightly hopped; slightly light body for style; citrus; quick finish; perfume-like hops; clean citrus; toasted malt hints; good, lingering bitterness.

- Slight haze; resin in aroma; dry, crisp flavors; piney, citrusy hop notes; clean hops; moderate malt; 

- Light aroma; sharp bite in the finish; fruity esters; earthy aroma; veggie hints; a bit astringent; more malty than hoppy; could be more crisp and clean.

14.  RED HARE GANGWAY IPA - Honorable Mention
- Sweet, malty aroma; slightly sweet finish; tea-like hints; somewhat light body for style; hints of pepper; mild flavor notes; mild hops; light bitterness in the finish; attractive color for style; finishes a bit sweet; some piney hop notes.

- Fragrant, perfumy nose; fruity esters are apparent; American hop character is subdued; more malty than hoppy; could be a touch more crisp and hoppy for style.

- Complex, earthy hops; grainy aromas; nice bittering hops; fruity; tropical; intriguing hops.

Monday, May 15, 2017

Frank Boon: Lambic Icon, Artisan

By Owen Ogletree

Beer styles sometimes become extinct. Trying to imagine the countless varieties that have disappeared over the past thousand years seems hopeless. Thankfully, a few almost forgotten styles of ale and lager have been snatched from the brink of oblivion – often by the passionate efforts of a handful of brewers.

Frank Boon and His Lambic Barrels

Frank Boon, probably Belgium’s most noted Lambic brewer and blender, ranks as one of the world’s most dedicated Lambic conservationists. Boon brews in Lembeek, the village outside of Brussels that gave Lambic its name. Boon’s history in preserving Lambic traditions, creating beers of exceptional quality and generating renewed interest in this ancient beer style will be apparent when he addresses attendees at the 2017 Beer Bloggers & Writers Conference in Milwaukee in a full conference session Saturday, August 5th.

In the time-honored tradition, Lambic producers only brew during the colder months of the year and chill freshly boiled wort overnight in shallow vessels known as “coolships.” Carried on the breeze through open windows, wild yeast and bacteria sneak into the coolship to have their way with the wort – beginning the spontaneous fermentation that later continues in a variety of wooden barrels and foeders. When done properly, the process spawns a wheat beer of remarkable complexity with notes of soft lactic acidity, Brettanomyces character and esters reminiscent of apple, kiwi, rhubarb, citrus and honey. Geuze is a sparkling blend of old and young Lambic that can mature and evolve in bottles for decades.

In the late 1800s, multiple Lambic breweries and blenderies were scattered throughout the Pajottenland region just west of Brussels, but by the mid-1900s only about a dozen remained. The once ubiquitous rural beer style had fallen out of favor with the locals, replaced by bland lagers. Frank Boon loved the depth of character in a great Lambic and discovered the Geuze blender René De Vits of Lembeek in 1971. “René made a fine, delicate, old-style Geuze on a small scale,” recalls Boon. “When René was 65-years-old that year, he wanted to close the blendery. I made a financial plan, worked at first in a small blendery, and found a bank loan. I bought De Vits in 1978 and renamed it Boon. People thought I was crazy.”

Many modern beer geeks erroneously use the generic and overly simplistic term “sours” when referring to beers with acidity. Boon points out that Lambics should never be called “sours.” Boon suggests, “Lambics should have some acidity but not more than a white sparkling wine, and if acetic acid is dominant, this is a mistake. Lambic is not beer vinegar. One day a homebrewer gave me a sample of his beer and told me that he made a Lambic by accident. The beer tasted like vinegar – a good salad dressing but not a Lambic.”

Young Lambic can be refreshing, but taking the beer to new levels involves blending. “The quality of Lambic is expressed best in its bottled version – Oude Geuze,” Boon explains. “I will blend Lambic in the proportions of 60% one-year-old, 30% two-year-old and 10% three-year-old. The young Lambic provides the body of the Geuze, the two-year gives character and depth and the three-year creates a pleasant, winey taste. Refermentation in the bottle with the wild yeasts present in the two and three-year-old Lambic is responsible for the final touch that expresses the Brettanomyces character.”

Global Beer Network partnered with Brouwerij Boon in a bold new push to import Boon brands into the U.S. this summer that will include traditional Oude Geuze Boon, Framboise Boon with fresh raspberries and wild cherries, Kriek Mariage Parfait with 400 grams of wild cherries per liter, kegs of Lambic Boon and Oude Kriek, and bottles of the dry and intricate Oude Geuze Boon Black Label. Made from 40% unmalted wheat, 60% barley malt, aged hops and wild yeasts, the exquisite Oude Geuze Boon Mariage Parfait rests for three years in oak before blending. Oude Geuze VAT 109 is a blend using Lambic from Boon’s 100-year-old foeder number 109. “Our oldest casks host some of our most remarkable colonies of wild yeasts,” says Boon.

Boon concedes that spontaneous fermentation of beer may be possible in most places around the world, but nothing compares to the true Lambics born only around the Zenne River valley near Brussels. He points out, “The reason Lambic is linked to the coolships from our Pajottenland region is that the local wild yeasts belong to the proper airborne strains, and they overgrow other microorganisms to make our delicious beer. 20 years ago, the terms ‘Geuze’ and ‘Lambic’ were protected by E.U. appellation regulations, and it’s important that brewers everywhere in the world respect the use of these names.”

It’s safe to say that no one respects the production, culture and history of Lambic more than Frank Boon. Taking into account his vast knowledge, zeal and experience, Boon’s discussion at BBC17 could easily fill an entire day, but attendees will have to settle for an hour or so.

Sunday, April 16, 2017

2017 Beer Styles Bingo

Photo by Ashton Smith

Owen Ogletree gathered a group of 15 craft beer enthusiasts and beer judges on April 29, 2017 for another round of Beer Styles Bingo. Each taster was given a list of ten beer styles with short descriptions from the Beer Judge Certification Program (see below). Beers were presented one at a time in blind fashion and in random order, and participants tried to match each beer to its appropriate BJCP style. It seems easy but turns out to be quite challenging when comparing ten different beers...

Belgian-Style Saison
90% identified this style correctly.
Most commonly, a pale, refreshing, dry, moderately-bitter, moderate-strength Belgian ale. Well carbonated, and using some wheat and optional spices to complement the yeast character that is fruity, spicy, and not overly phenolic (plastic, clove, band-aid like).

Fruit Beer - American Pale Ale with orange peel
80% identified this style correctly.
An average-strength, hop-forward, citrusy pale ale with light fruity character and citrusy, piney American hops and additions of light orange peel. More session-able than American IPAs.

Belgian Dubbel
70% identified this style correctly.
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.

Belgian-Style Tripel
70% identified this style correctly.
A pale, deep golden, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes.

English-Style Porter
90% identified this style correctly.
A moderate-strength, dark brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile. Lacks the citrusy, piney American hops of an American Porter.

Weissbier (Hefeweizen)
90% identified this style correctly.
A pale, refreshing German-style wheat beer with high carbonation, moderately dry finish, fluffy mouthfeel and a distinct banana/clove (sometimes bubblegum) yeast character.

Munich-Style Helles
100% identified this style correctly.
A clean, malty, light golden German lager with a smooth, grain-sweet, malty, honey-like flavor and a soft, dry finish. Restrained spicy, floral or herbal hops keep the balance malty but not overly sweet.

American Brown Ale
60% identified this style correctly.
A malty but hoppy beer frequently with mild chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it. Should be medium brown in color - not black or opaque.

Sweet Stout with coffee
100% identified this style correctly.
A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso. This example has additions of coffee.

American IPA
80% identified this style correctly.
A hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties with citrus and pine notes. The balance is hop-forward, with a crisp, clean fermentation profile, dryish finish and supporting, deep golden malt backbone. More alcohol and body than a pale ale.

Friday, March 17, 2017

Classic City Brew Fest CASK List - April 9

With 400+ world class kegged and bottled beers and 30 unique cask ales, the beer list for April 9's 22nd annual Classic City Brew Fest is looking absolutely astounding. Please attend or volunteer!

Here's the list of exciting, one-off cask ales that will be available for sampling on April 9 in the Classic City Brew Fest's Cask Ale Pavilion. These casks alone are worth the price of admission!

  • Abbey of the Holy Goats Chèvre Noir. This special cask contains single origin coffee from Rwanda, cocoa nibs and Madagascar vanilla beans.
  • Akademia / Southern Brewing Company collaboration Noctua Chaos Willett bourbon barrel-aged with cocoa nibs and organic cherry and pomegranate juices. Inspired by bourbon-soaked chocolate covered cherries.
  • Arches Brewing Five Week Sail - An 8.4% ABV, lagered Baltic porter that combines the bold flavors of an English porter with the richness of a Russian imperial stout. Look for a roasty, caramel profile backed by chocolate undertones.
  • BlueTarp Go Funk Yourself - Our Brettanomyces conditioned IPA has been dry-hopped with Calypso and Simcoe for a dry, funky, floral palate and finish.
  • FIRST PLACE PEOPLE'S CHOICE: Burnt Hickory Charred Walls of the Damned - Check out this toffee, honey, maple, cake version of our infamous 13% ABV Belgian quad.
  • SECOND PLACE PEOPLE'S CHOICE: Cherry Street / Lincoln Fill Station collaboration  Continental Creamsicle - A double dry-hopped, juicy IPA with oranges, orange zest and vanilla beans added to the cask. 8% ABV.
  • Creature Comforts Paradiso Swizzle is our 4.5% ABV Athena Paradiso with added apricot, pineapple and citrus zest.
  • Devils Backbone Black Lager - A German schwarzbier style lager. Medieval brewers browned barley over open flames, but today we get subtle roasted, coffee flavors by using the finest toasted malts.
  • Dry County Gin & Juicy - This twist on a GnT starts with our Noonday Extra Pale Ale, then we added St. George Gin, organic Limeaide and extra Citra hops.
  • Eventide The 'A' IPA with Blood Orange - Tropical fruit notes are enhanced by additions of blood orange for deeper citrus complexity a hint of mint.
  • Fannin Brewing Chief Whitepath in Paradise is our white IPA with lemongrass, lime leaves and toasted coconut.
  • Left Nut Cara Bee N’ Breeze - Stinger Rye Ale with local wildflower honey, Cara Cara oranges and fresh ginseng that provide notes of rose hips, citrus and a subtle spiciness.
  • Lonerider Sundance. A blend of ruby red and pink grapefruit puree is added to our crisp saison to create Lonerider's newest seasonal. This cask was dry-hopped with Idaho-7, an experimental hop with notes of tropical fruit and resin.
  • Max Lager's Fleur Cerise - 6.6% ABV farmhouse ale that was solara barrel-fermented with a mixed culture, then aged on Balaton cherries to create a beautiful American-style kriek.
  • Monday Night Drafty Kilt. This exceptional cask combines our popular, malty Scottish ale with additions of chocolate, almonds, coconut and cherries. 7.2% ABV.
  • Moon River Cosmic Terror is our dry-hopped pale ale brewed with Galaxy and Southern Cross hops, then cask-conditioned with guava paste and Cashmere hops for a tropical fruit explosion.
  • Piedmont Brewery & Kitchen Midnight Rider Robust Porter was aged on toasted coconut and rum-soaked oak chips. With loads of chocolate, roasted malt, coconut, American oak and rum complexity, it's "decadence in a cask."
  • Quest Brewing Makara Double IPA is aggressively hopped with Citra and balanced with five varieties of complex malts. 8.7% ABV, 110 IBUs.
  • Red Brick Chili Cinanilla starts with one of our most popular beers, Vanilla Gorilla, that we aged in oak barrels with cinnamon, dried ancho chilies and extra vanilla.
  • Red Hare The Passion of My Peach is a tart Berliner weisse with mouth-watering additions of peaches and passion fruit.
  • Scofflaw Hooligan is a hazy, juicy IPA with loads of late addition hopping. For an extra floral punch, we added Loral and Galena hops to this cask.
  • Second Self Hotlanta - Our newest beer, ATaLe, infused with fresh Thai chilies for a spicy bite and mild warmth.
  • Service Brewing Compass Rose IPA offers grapefruit flavor and aroma driven by Citra hops, but the addition of persimmon and tarragon in this unique cask adds sweet honey flavors with a hint of black licorice. 6.6% ABV.
  • THIRD PLACE PEOPLE'S CHOICE: Southern Brewing Fruited Berliner. In a nod to adding woodruff syrup to a traditional German Berliner weisse, our vibrant green Southeastern Berliner cask has notes of lemon and lime with tropical fruit. Oh, yeah!
  • Steady Hand Flower Business - A 9% ABV imperial IPA with a hazy orange color and a bright, juicy hop flavor with notes of fresh squeezed citrus, tropical fruit, sweet peaches and subtle pine.
  • Terrapin Fruitcentric Gose - Fruitcentric combines watermelon, kiwi and mango juices for a tart and refreshing fruitastic drinking experience.
  • Twain's What A Mild Night - 3.5% ABV English-style mild ale with elegant notes of chocolate, toffee and caramel that are quite full for such a lower strength session ale. This style is perfect for cask-conditioning.
  • Wicked Weed Lupulin Lab IPA - This version was brewed with Creature Comforts using experimental Hop 438 lupulin powder and orange zest added to the cask. It's also known as Thirst Puncher IPA.
  • Wild Heaven White Blackbird Saison. This cask was conditioned with funky Brettanomyces yeast and flavorful yellow plums.
  • Wrecking Bar Jemmy-Chino Stout is conditioned on toasted almonds, milk sugar, coffee beans and vanilla. Roast, chocolate and coffee from the base stout are accentuated by cocoa, vanilla, light marshmallow and nutty notes. 

Thursday, January 26, 2017

ATLANTA CASK ALE TASTING 2017 Beer List & Photos

Delicious Casks & Winners at our 2017 ACAT


Our 2017 Atlanta Cask Ale Tasting was an amazing day highlighted by 51 cask-conditioned ales from the USA and UK. The morning judging session included former Stone brewer Mitch Steele, London beer writer Des de Moor and Steve Hamburg of the Chicago Beer Society. 

Look below for the full cask line-up, list of winners and photos from the event.
- Photos by Ale Sharpton & Phil Farrell -

01. Arches Brewing Southern Bel' Belgian Ale - A 6.8% ABV golden ale with Belgian pilsner malt and added depth from biscuit and honey malts. Accentuated by fruity esters from the Belgian yeast, the vanilla, coconut and spiced character arises from the unusual wood species that this beer is aged over.

02. Black Diamond Mo-Rakinox - A West Coast influenced IPA with some of the newest experimental hops we could get our hands on. Mosaic and Equinox provide bright, juicy tropical flavors, while Rakau hops add pure "dank." 6.5% ABV.

03. Burnt Hickory King Zeke - A powerful version of our Ezekiel's Wheel, King Ezekiel is dry-hopped with a load of Amarillo in the cask and big enuff to rope a tiger and hold off any Savior. 6.5% ABV.

04. Cedar Creek Dankosaurus American IPA. The Motueka dry-hops in this awesome cask ramp up the tropical notes of Danko while providing an interesting lime and lemon character.

05. Coastal Empire Wild Kingdom Pomegranate Brett Sour is an imperial wheat ale brewed with pomegranate and fermented with Brettanomyces and Lactobacillus. 9.7% ABV.

06. MAZURT The Dingo Drank My Stout Leatherwood Honey RIS - After babies, there isn't anything that tastes better to a dingo than a MAZURT Leatherwood RIS. This big, 13.6% ABV Russian imperial stout is heavenly infused with this tasty and rare honey found only on the remote island of Tasmania. Brewed with deep roasted, high-grade Kenyan coffee, Vermont grade-B maple syrup, Peruvian cocoa nibs, Madagascar vanilla and Leatherwood honey, this amazing stout is coveted by envious, sober, thirsty dingoes everywhere.

07. 5 Seasons Prado Cherry Bomb is our beloved Scotch ale aged in a Heaven Hill bourbon barrel, providing notes of vanilla and bourbon heat. Bing cherries marinated in bourbon complement the smooth malt character with a pleasing, tart nuance.

SECOND PLACE UK-STYLE: 08. Copper Creek Oatmeal Stout is a classic, fairly hoppy version of the style made with flaked oats for a silky body. Its inviting aromas and flavors are a mixture of roasty, chocolaty and malty tones.

09. Creature Comforts Double Koko Buni is our 8.7% ABV, rich and velvety imperial milk porter with toasted coconut, Condor Chocolate cocoa nibs, 1000 Faces coffee and vanilla.

THIRD PLACE CLASSIC STYLE: 10. Founders Red's Rye IPA. Noted for its distinct grapefruit characteristics and biting finish, this version takes it to a whole new level with the addition of Mosaic hops to the cask.

11. Harviestoun Old Engine Oil Engineers Reserve with Ghost Naga Chilies (UK - 9% ABV). After feedback from the USA suggested the ABV of our original Old Engine Oil (6%) was too low, we created this intensely flavored brew.

FIRST PLACE UK-STYLE: 12. J.W. Lees 2015 Harvest Ale aged in Calvados Barrels (UK - 11.5% ABV). Classic English barleywine with loads of rich Maris Otter malt accentuated by a fruity cider brandy barrel character.

13. J.W. Lees 2015 Harvest Ale aged in Sherry Barrels (UK - 11.5% ABV). Warming, malty barleywine balanced by classic Golding hops from East Kent and fermented in open, copper-lined vessels, followed by aging in sherry casks.

14. Moon River Cliffs of Insanity with Chipotles. This 8.5% ABV sneak peek of our new imperial stout was primed with dark brown sugar and cask-conditioned with dried chipotle peppers rehydrated with rum.

15. Morland Old Golden Hen (UK - 4.1% ABV). This quaffable English golden ale is made with the finest pale malts and Galaxy hops. Look for subtle tropical fruit notes, citrus and a deliciously smooth finish.

16. Paradox Beer Company Skully #46 Osa Frambuesa. We paired our red wine barrel-aged wild sour brown ale with luscious red raspberries. Subtle wine barrel character, our house Brettanomyces strain and raspberry aroma lead to a jammy, wine-like taste. 8.3% ABV.

17. Red Brick Passion of the Bretts IPA - Our flagship Hoplanta IPA fermented with six complex strains of Brettanomyces, then conditioned in the cask with passion fruit.

18. Rivertown Brewing Vanilla Bourbon Pecan Imperial Porter comes from bourbon-aged 7.9% ABV Roebling Imperial Porter with tasty additions of vanilla and pecans.

19. Service Brewing Ground Pounder Pale Ale with black pepper and lime zest. We enjoyed the black pepper and lime notes from Pacific Jade hops so much, we wanted to double down in this cask with additions of black peppercorns and fresh lime zest. 4.6% ABV.

20. Slice & Pint Cloud 9 Barleywine. Finally, after 12 years, we recreated the old Dogwood Brewing barleywine recipe - an English-style barleywine with loads of English malt. We aged this cask for a year on French oak.

21. Steady Hand Beer Company Anthem of the Sun - A 6.4% ABV blonde stout with nutty biscuit and toffee notes. The smooth body, hint of floral hops and light caramel complement the golden toasted coconut character.

22. Thomas Creek Class Five IPA - A big Galaxy dry-hop addition to our new recipe for Class Five makes for a citrusy and crisp American IPA brewed for the true hop-head.

23. Three Taverns Funk Yard - A mixed fermentation sour ale made with Belgian yeast and Lactobacillus, then aged in oak barrels with Brettanomyces, and dry-hopped in this special cask with Mosaic and Amarillo. 6% ABV.

24. Twain's Salted Caramel English Strong Ale was aged with medium toasted American oak. It's salty-sweet up front but finishes semi-dry, preventing the caramel from becoming overwhelming. 9.0% ABV.

25. Urban Tree Ginger Zestanero Cider started with infusing our semi-dry cider with fresh ginger and habanero peppers. To make it even better, it was aged in a Nicaraguan rum barrel for nine months. And if that wasn't enough, we added several winter spices like cinnamon, anise and licorice - creating a unique festive cider. (Allergen Warning: spices were made in a facility that manufactures nuts.)

26. Wild Heaven Joni is an American wild ale crafted with generous additions of tart cherries and aged in aromatic Bordeaux barrels. 5% ABV.

27. Abbey of the Holy Goats - Goats in the Garden. The goats got into the elderflower garden, so we decided to brew a dry and refreshing saison with elderflowers and traditional Belgian beer spices. 7.2% ABV.

SECOND PLACE CLASSIC STYLE: 28. BlueTarp All I Want for My Birthday is a Big Booty Baltic Porter - Unlike a stout, smooth dark chocolate dominates over subdued roast coffee notes. Sweetness reminiscent of balsamic vinegar (without the acidic bite) makes for a creamy, mid-winter beer with a deep burgundy blackness. 9.2% ABV, 42 IBUs.

29. Cherry Street Fidel Casktro - Bourbon barrel O.A.S.I.S. Russian-style imperial stout brewed with sarsaparilla whiskey-soaked cocoa nibs and vanilla beans with Spanish cedar cubes and Cuban coffee added to the cask. 10.5% ABV.

30. Dry County Old 41 Oatmeal Stout with vanilla beans. We took our smooth and creamy Old 41 Oatmeal Stout and added vanilla beans to make it even more silky and delicious. 5.9% ABV, 25 IBUs.

31. Eagle Creek Bourbon Barrel-Aged River Street Praline Brown was aged in bourbon barrels for a year and offers subtle notes of caramel, vanilla, American oak and bourbon that permeate the palate. 

32. Fyne Ales Highlander (UK - 4.8% ABV). An amber, Scottish-style session ale with notes of caramel malts, toffee and a hint of citrus from Mount Hood and Celeia hops.

THIRD PLACE UK-STYLE: 33. Fyne Ales Maverick (UK - 4.2% ABV) ranks as a classic British bitter hopped with Bramling Cross and Challenger. A reddish copper ale with an aroma of mixed fruit and caramel malts.

34. Fyne Ales Ragnarok (UK - 7.4% ABV). American-style IPA with a fine Maris Otter malt backbone and pleasing citrus hop aroma and flavor.

35. Gate City Chocolate Raspberry Terminus Porter is a luscious dark ale brewed with cacao nibs and organic raspberries.

36. Jekyll Brewing Southern Juice IPA is brewed with wheat and oats for an intriguing malt profile backed up with huge additions of Citra and Simcoe hops.

37. Left Nut Squirrel Nut Zappers is a light to medium bodied English-style brown ale brewed with pecans. This cask holds whole coffee beans from Yonah Coffee in Helen, GA and local white oak chips conditioned with bourbon. (Allergen Warning: contains tree nuts.)

FIRST PLACE SPECIALTY & PEOPLE'S CHOICE: 38. Lincoln Fill Station  / Cherry Street Triple Chocolate Chunk is a 12% ABV imperial stout with chocolate and toasted coconut aged on Ghana cocoa nibs in a Belle Meade bourbon barrel for eight months.

39. Max Lager's Choco-Mungo - St. Mungo Scotch Ale aged in a Four Roses bourbon barrel and cask-conditioned with toasted cocoa nibs from Ghana. 6% ABV.

THIRD PLACE SPECIALTY: 40. Monday Night Something Pretentious. The base beer is a double barrel (bourbon then rum) Scotch ale with added toasted coconut, vanilla beans, cocoa nibs and burnt orange peel.

41. Red Hare My Belgian Friend Came Over for Breakfast - Berry Belgian Waffle ale with vanilla beans and cinnamon, aged on bourbon-soaked oak chips.

42. Reformation Dry-Hopped Jude Reserve - A Belgian tripel with fresh pears and grapefruit. An abundance of Nelson Sauvin hops add white wine notes and strong fruit character to the aroma.

FIRST PLACE CLASSIC STYLE: 43. Scofflaw Double Dry-Hopped Double Jeopardy - A 10% ABV double IPA with an initial dry-hop of Galaxy and Simcoe, followed in this special cask with Centennial, Amarillo, Citra and even more Simcoe.

44. Second Self A Hopwork Orange - IPA dry-hopped with Mosaic, Huell Melon and Medusa hops in the cask, along with orange peel and fresh-squeezed Valencia orange juice.

45. Southbound Mystery Ship is a 100% Brettanomyces fermented imperial red ale dry-hopped with Mosaic and Rakau, providing notes of tropical fruit accented with 1800 Reposado soaked oak chips and fresh lime juice.

46. Southern Brewing Red N' Black Berliner - Southeastern Berliner re-fermented on 12 pounds of raspberries and blackberries. Tart tropical fruit notes complement the luscious berries.

47. SweetWater Raspberry Delight - A big, deep, black stout with strong coffee and chocolate notes balanced by the perfect hop profile. The kicker is the boatload of fresh Meeker raspberries from Oregon. 10% ABV, 69 IBUs.

48. Terrapin Tart Cherry Wake-n-Bake - Brewed with Wake-n-Bake coffee from Jittery Joe's and tart cherry juice added during fermentation, this thick imperial stout offers notes of coffee, ripe fruit and dark chocolate.

49. Variant Brewing / Dry Country Collaboration Imperial Breakfast Stout offers a notable presence of cinnamon with roasted coffee and maple sweetness. 10.5% ABV.

50. Wicked Weed Cuban Coffee Dark Age Stout was aged in bourbon barrels for nine months and spiced with coffee, cinnamon, smoked chipotle peppers, vanilla and chocolate.

SECOND PLACE SPECIALTY: 51. Wrecking Bar Coffee Coconut Barrel-Aged Siberius Maximus Imperial Stout. Our viscous, rich and complex imperial stout was well rested in Buffalo Trace bourbon barrels with a decadent cask treatment on toasted coconut flakes and dark roasted coffee beans.