www.nthba.org

All,

Exerpt from Dixie Web Site: http://www.crunchyfrog.net/dixiecup/styles/frankenbier

This year, our specialty category is Frankenbier. Your brewing task is to take a classic German beer style and give it “American” parts to create a highly quaffable beer with both German and American characteristics.

First, choose one of the following classic German beer styles:

Bock (5A, 5B, 5C, 5D)
Dunkel (4B)
Kölsch (6C)
Oktoberfest (3B)
Rauchbier (22A)
Roggenbier (15D)
Schwarzbier (4C)
Weizen (15A, 15B, 15C)

Then, choose at least two (2) of the following American parts to produce your Frankenbier:

American yeast
American hops
American malt/wheat or other American grains
malt smoked with American wood
condition the beer in, or with, American wood

Your Frankenbier will be judged on how well it meets the BJCP guidelines for the German base beer (25 out of 50 points total) with the remaining 25 points awarded based on your creative/effective use of American parts to enhance the beer’s appearance, aroma, flavor, and, most importantly, overall drinking pleasure.

Note: You must specify both the base style of the beer and the American parts you use. This category does not count towards personal or club points and will not be considered for Best-of-Show. Therefore, only two bottles are required.

Orlando

Let's make one with a hot dog in it - Frankenfurterbier! We can done the whole keg to them!

And the winner would get a Franken Stein, I suppose...?

With apologies...

Chris

YEA! A few years back they had cereal beer. Let's make Frankenberry beer!!