On Saturday, April 29 from 5-9pm, join the producers of Mash Tun Journal at Maria’s/Kimski as they celebrate the release of issue #11. Enjoy some brews by a sweet lineup of breweries featured in the issue and try one of our favorite sandwiches: the reuben. Longtime Mash Tun contributors and sandwich enthusiasts Reuben Kincaid and Reuben Bratwurst Inc. will be on hand sampling out a few brews on the patio and celebrating the return of Chef Won Kim’s Reuben Sando. Featuring special sections by: Forbidden Root, Cruz Blanca, Hopewell, Revolution, Half Acre, Baderbrau, Whiner, Dovetail, Begyle, Marz, Corridor, and Goose Island.
The first ever 39th Annual Illinois Craft Beer Awards is a party to celebrate all the amazing, fun, and insanely creative people who make the Illinois craft beer industry the vibrant scene that it is! It’s produced by your friends at Mash Tun Journal and The Beer Temple. The ICBA ceremony is like The Golden Globes or The Academy Awards but for beer industry professionals and for a good cause! Who will win the highly-coveted “Foamy” trophy and in what category? You’ll have to attend the party to find out! General admission tickets are $35 BUY THEM HERE Admission includes: Complementary Miller High Life Complementary Craft Beer and Malort! Paparazzi ! Live Music! Entertainment ! Swag! Participating breweries include: Hopewell Brewing, Maplewood, Three Floyds, Half Acre, Revolution, Lagunitas, Goose Island, Arcade Brewing, Transient Artisan Ales, Marz Community Brewing, Lake Effect, Twisted Hippo, Une Annee, Scratch, Noon Whistle, Forbidden Root, Middle Brow, Ballast Point, Whiner, Miller, Band of Bohemia, Blue Island Beer Co, Aleman, Pipeworks, Illuminated Brew Works, Hop Butcher, and others. There is very limited capacity at this event. All the proceeds from the event will go to Doctors without Borders.
Issue 010 of Mash Tun Journal features work by Calvin Fredrickson, JJ Jetel, Mike Killion, BJ Pichman, Alex Bach, Calvin Fredrickson, Ed Marszewski, Jack O’Connor, Jenny Pfäfflin, Mike Smith, and Matt Tanaka. We are having the official release party for Mash Tun Journal 010 at Kimski’s Sword Fight event. Sword Fight: A Sausage Battle Royale Sunday, Oct 9 – 2-6 PM 960 W. 31st St, Chicago, IL. 60608 Sword Fight: A Sausage Battle Royale Sword Fight is Kimski’s inaugural sausage competition. It’s a celebration of encased meats and the people who make and eat them. We will pit three of Chicago’s premier purveyors of encased, cured and fresh meats; Publican Quality Meats, Haymarket Pub & Brewery and Bridgeport’s own Martinez Supermarket in a brat battle royale against one another with the audience ultimately deciding who the wiener is by voting for their favorite. Sword Fight also features a Sausage Toss contest and a Relish Race. The Sausage Toss (like the well-known picnic balloon toss) will use casings filled with water with different players throwing the sausages to one another, taking a step back after each catch until one player either drops or pops his sausage. The Relish Race will be a three-member Olympic-like relay event with different runners handing off a sausage baton to one another as they run a circular course around Maria’s. First team to the finish line without dropping their sausage wins. The final competition will be a Polish -sausage eating contest, presided by the Sausage Queen, Nicole Makowski of Makowski Real Sausage Co. Other treats include The Chicago Stock Yard Kilty Band and Carnival Style Sausage cutouts painted by our own Chef Won Kim. We invite you to drop by to share in the festivities for this afternoon of good-natured fun, frivolity and great food. We will be serving all three sausages as a sampler and a la carte. And of course, you’ll be able to pair your sausage with Maria’s varied and wide selection of draft beers and cocktails.
By Calvin Fredrickson C.H.A.O.S. brew club is a homebrew collective located in Chicago’s Near West Side. Established in 2011, C.H.A.O.S provides brewing resources to budding homebrewers, from equipment, to cellaring space, to camaraderie. But if you’re just looking for a good time without a serious commitment to brewing, do not miss their seasonal parties, which are open to the public through a trial membership. A dazzling array of food – prepared by C.H.A.O.S. homebrewers –is served alongside adventurous homebrew with a deftness to make an epicurean blush. Many homebrewers dream of taking their stovetop batches to a commercial scale. The following homebrewers did just that. Some were present at C.H.A.O.S. from its inception, or close to it, while others had only a brief involvement with the club. One thing is certain of these homebrewers: their shared goal of working in the beer industry was impacted by their time at C.H.A.O.S. These homebrewers found a way to go pro. We hope their stories inspire you like they inspired us. Eric Olson Occupation before going pro: Bartender and beer-buyer Current industry gig: Production manager, Marz Community Brewing Co. How and when did you catch the homebrewing bug? Mike Marszewski, the owner of Maria’s Packaged Goods and Community Bar, introduced me to homebrewing. He helped me brew my first homebrew in my apartment which is now occupied by Marz’s brewhouse. This was the summer of 2011. C.H.A.O.S. members range from casual to obsessive homebrewers. Where did you fall on that spectrum? Relative to the rest of the brewers, I’d say I fell somewhere in the middle. At any given point I had at most 2 carboys in the fermentation room or “ferm-room,” as members call it. My homebrewing was split between beers I brewed at the C.H.A.O.S. club house and those I brewed at home. Did you have an epiphany homebrew where you said, “Man, I could sell this. I should make a go of it”? The beer I impressed myself the most with was an American brown ale that I had added some rhubarb and strawberries to. It was early spring when I brewed it, so I was able to utilize some fresh rhubarb from my mother’s garden in Rockford, IL. It had a wonderful tartness from the fruit backed by a robust, toasty malt bill. The beer really mimicked the experience of eating fresh strawberry rhubarb pie. So, how did you “go pro?” Well, I’m glad you put that question in air quotes. I’ve been in the process of becoming a pro the last year and a half working at Marz. No one simply goes pro overnight. That said, the way I stepped out of the world of homebrewing and into the world of commercial brewing started out with talks Ed Marszewski and I had. We already had this deep affection for craft beers, drinking and serving them at Maria’s. After about a year or so of nonchalantly talking about starting a brewery, a small little storefront in Bridgeport opened up (my old apartment in the back). We decided this would be as good a place as any to make our liquid dreams a reality. What does your role at Marz entail? Managing production at Marz entails scheduling our production and staff. Working with ingredient and equipment suppliers to ensure the brewery has the materials to brew and package our beers. Being such a small brewery we all wear a lot of different hats, so on any given day you might also see me graining out a mash tun, cleaning kegs, or labeling bottles, etc. What’s the latest at Marz, and which of your beers are you jazzed about? We recently packaged a sour version of our Bridgeporter. It packs nearly a pound of fruit per gallon, including elderberries, cherries, and blackberries. Fruited sour up front, porter on the finish. <Doing my best jazz hands>. Any advice for homebrewers or beer freaks lookin’ to go pro? The biggest piece of advice I have is learn from your local commercial brewers as much as possible. If you live near Chicago or another major craft beer hub, you are surrounded by many brewers with a plethora of knowledge. Brewers learn and improve they’re craft by making mistakes (which you don’t have to make!) So ask around your local breweries to volunteer or just hang out learn. Take notes, ask questions, and always pay attention to what the brewers are doing. This will pay major dividends when it comes to troubleshooting your own brewery. In addition, homebrew clubs like C.H.A.O.S. are hotbeds for brewing know-how. I was amazed at how much I learned about brewing sitting on the clubhouse couch (RIP old friend) hungover on a Sunday afternoon. Tim Lange Occupation before going pro: Senior IT systems consultant Current industry gig: Head brewer, Marz Community Brewing Co. How and when did you catch the homebrewing bug? Just after college, my roommate’s girlfriend gave him a homebrewing kit and basic hardware, but it sat around our apartment unopened and unused for long enough that it became common property. I read Charlie Papazian’s book, got inspired and fermented a few barely drinkable beers in a closet. Friend and colleague Tremaine Atkinson (CH distillery) was a homebrewer years before this. After hearing about my semi-successful extract batches, he brought over his mash/boil kettle and a Blichmann wort chiller for my first all-grain brew. We had a stuck sparge but made a great beer! C.H.A.O.S. members range from casual to obsessive homebrewers. Where did you fall on that spectrum? After my first few batches, brewing became a full-blown obsession pretty quickly. I built a temp controller out of Radioshack parts and turned a 14′ deep freezer into a fermentation chamber—this drastically changed the quality of my homebrews into something I was proud to share. Building a kegerator also helped develop my palate and understand how beers change over time as they lager and stale in kegs. The last major step up was getting a 20-gallon Blichmann brew system that effectively doubled…
By Calvin Fredrickson C.H.A.O.S. brew club is a homebrew collective located in Chicago’s Near West Side. Established in 2011, C.H.A.O.S provides brewing resources to budding homebrewers, from equipment, to cellaring space, to camaraderie. But if you’re just looking for a good time without a serious commitment to brewing, do not miss their seasonal parties, which are open to the public through a trial membership. A dazzling array of food – prepared by C.H.A.O.S. homebrewers –is served alongside adventurous homebrew with a deftness to make an epicurean blush. Their annual Cerveza de Mayo is May 7th, 2016. See chaosbrewclub.net for more info. Many homebrewers dream of taking their stovetop batches to a commercial scale. The following homebrewers did just that. Some were present at C.H.A.O.S. from its inception, or close to it, while others had only a brief involvement with the club. One thing is certain of these homebrewers: their shared goal of working in the beer industry was impacted by their time at C.H.A.O.S. These homebrewers found a way to go pro. We hope their stories inspire you like they inspired us. Our first installment features Christopher Murphy and Curtis J. Tarver II + Quintin L. Cole Christopher Murphy Occupation before going pro: Web/graphic designer Currently: Senior web/graphic designer, Louis Glunz Beer Inc. How and when did you catch the homebrewing bug? My wife and I got a Coopers homebrew kit for our wedding. We made a bad lager from extract. Not too long after we met co-founders Iggy Ignaczak and David Williams and joined C.H.A.O.S., we started doing all-grain batches. From there, our excitement just took off. We were also pretty engaged in the Brew Ha Ha events as well, on both sides of the table. C.H.A.O.S. members range from casual to obsessive homebrewers. Where did you fall on that spectrum? These days I’m casually obsessive. I have a two-year-old son, with a daughter on the way, so I haven’t had time to brew as much as I once did. When I get the chance, I am obsessive about it, researching classic styles, dialing in water profiles and geeking out about the finer details of homebrewing. Did you have an epiphany homebrew where you said, “Man, I could sell this. I should make a go of it”? I never really sought out a “beer career” – I was fortunate that it found me. I quit a job I was miserable at, and the position at Glunz came about at the same time. So, how did you “go pro?” My wife, Jessica of GirlsLikeBeerToo.net, was asked to blog the visit of the Hirter Bier’s brewery staff at Temperance in association with the Hirter Überbrew homebrew competition, and I tagged along as photographer as I often do. There, we met Jennifer, the marketing manager at Glunz. A few weeks later, she was looking for a designer. I had just quit my previous job and was looking for something new and it all worked out. What does your role at Glunz entail? I do a broad range of things at Glunz. Currently, I am working on a major update to glunzbeers.com. I also work on the catalogs and do some product photography in a pinch. There was also an opportunity to work on some co-branded beers with Anchor. I put together art for S.O.B. Ale for Shaw’s Oyster Bar, and Green Door Lager for Green Door Tavern. The work here has been very fulfilling. Which of Glunz’s portfolio’s beers are you jazzed about? Lindemans is going to be regularly releasing their Kriek Cuvée René. This is a more traditional lambic and not the super sweetened kriek most people are familiar with. While I love local craft, these days I get excited about niche and forgotten import styles of beer. A good example is Pinkus Münster Alt, which is not your typical dark altbier; it’s more like a cross between helles lager and saison. It has the nice bready malt base with a lovely floral and spicy fragrance and overtones. Any advice for homebrewers or beer freaks lookin’ to go pro? Get involved with the community however that may be: blogging, volunteering for bottling, events, design and art. The Chicago beer community is tight and networking is everything. At the very least you’ll meet a good bunch of people with a passion for beer and drink the best beer. Curtis J. Tarver II + Quintin L. Cole Occupations before going pro: Lawyer (Curtis) and physical therapist (Quintin) Current industry gig: Co-owners, Vice District Brewing Co. How and when did you catch the homebrewing bug? We both learned early on in 2011 when we met (during the blizzard of 2011) that we enjoyed drinking beer but also we wanted to start homebrewing. So, it was five years ago now that we jumped all in and we haven’t turned back. C.H.A.O.S. members range from casual to obsessive homebrewers. Where did you fall on that spectrum? We were obsessive. We brewed two to three times per week. Q traveled a lot for work so he’d mostly have to brew on weekends. He’d brew all weekend. Curtis’ job is based in Chicago, so he would brew throughout the week. Did you have an epiphany homebrew where you said, “Man, I could sell this. I should make a go of it”? No, we didn’t have an epiphany. We had people who enjoyed our beer. We just wanted to make beer for the creative aspect – not to sell. The epiphany was really our wives kicking us out of the basement. So, how did you “go pro?” With full-time jobs, wives, and children (Curtis has two little ones under three), the option to volunteer here or there wasn’t realistic. The only option for us was to start our own thing. We know each other – we know our respective commitment and drive. So, rather than asking others to gamble on us with their business, we asked friends and family to gamble on us with our own business….
Mash Tun Journal Issue 009 Release: 4/16/16 at Maria’s, 3-7pm • Free ( 21 and over) 960 W 31st Street Chicago Il 60608 Get Free copies of Mash Tun Journal, Issue 009. Complementary Korean-Polish fare at 4pm (grilling starts at 3pm). Mash Tun Journal Issue 009 is here. Get your sweet heinies to Maria’s on 4/16/16 from 3-7pm for the release of issue 009. Attendees will receive a free copy of the journal, tasty Mash Tun-curated suds, and grilled Ko-Po fare for your belly. Maria’s will be featuring beer by brewers who are profiled in the latest issue, offering pours at the bar for purchase and complimentary samples + Ko-Po grub on the patio. Maria’s will also be exhibiting work by Ryan Duggan, our featured artist in the new issue. Issue 009 tells the story of C.H.A.O.S. Brew Club’s diaspora, profiling homebrewers who made their liquid dreams a reality. C.H.A.O.S. vets include folks from Begyle, Louis Glunz Beer Inc., Arclight, Begyle, Goose Island, Breakroom, Horse Thief Hollow, Vice District, and Marz. Raise a glass with us to their achievements. Join us for complementary Korean-Polish fare at 4pm (grilling starts at 3pm). Enjoy some special suds from our special C.H.A.O.S. Diaspora Draft list (beer for purchase): Begyle J-Bird Pale Ale Goose Island 2015 Bourbon County Stout Marz Bubbly Barrel-Aged Duchess de Bridgeport Urban Legend The King’s Tree Coffee Stout With Beer tasting samples from: Arclight Moe’s IPA Vice District Far From Ordinary Session English Ale Issue 009 features work by Calvin Fredrickson, Edmar, Zak Rotello, Doug Veliky, Alex Bach, Clarence Boddicker, Paul Durica, Tim Lange, Chris Quinn, and Mike Smith.
December 10th • 7-11pm • Free! • 21+ Co-Prosperity Sphere • 3219 S Morgan St Join Mash Tun and the Beer Temple’s Insider’s Roundtable for the release of issue 8 of Mash Tun Journal. We will be hosting a bottle share and producing a live studio broadcast and taping of the Insider’s Roundtable show. Special guests include brewers featured in the brand spanking new issue # 8 of Mash Tun Journal. We will supply some of the beers made by the brewers and breweries featured. It’s a bottle share! Bring some! And please wear your ugly holiday sweater. This is a Mash Tun Society event. Please RSVP at firstname.lastname@example.org. So we can make sure we have enough vittles..
242 Breweries Take Home Medals at 2015 Great American Beer Festival 275 Professional Medals Awarded, 423 First-Time Participants Compete Boulder, CO • September 26, 2015—The 2015 Great American Beer Festival (GABF) competition awarded 275 medals to some of the best commercial breweries in the United States, plus three GABF Pro-Am medals to teams of amateur brewers paired with professional brewers. Presented by the Brewers Association, GABF is the largest commercial beer competition in the world and a symbol of brewing excellence. In its 29th year, the 2015 competition surpassed all previous participation records, exceeding last year’s record-setting competition. View the 2015 winners or download a PDF list of the winners. Overview: Great American Beer Festival Competition Award-winning brewers received prestigious gold, silver and bronze medals in 92 beer categories covering 145 different beer styles (including all subcategories), establishing the best examples of each style in the country. Winners were chosen from 6,647 competition entries (20 percent more than in 2014) from 1,552 breweries hailing from 50 states plus Washington, D.C. This year’s GABF competition saw its biggest panel of judges ever, with 242 beer experts from 15 countries, including the U.S., and 155 competition volunteers. The panel also evaluated 91 Pro-Am entries. 2015 Brewery and Brewer of the Year Awards Very Small Brewing Company and Very Small Brewing Company Brewer of the Year Sponsored by Brewers Supply Group (BSG) Rip Current Brewery (San Marcos, Calif.) Paul Sangster and Guy Shobe Small Brewing Company and Small Brewing Company Brewer of the Year Sponsored by O-I Port City Brewing Co. (Alexandria, Va.) Port City Brewing Co. Team Mid-Size Brewing Company and Mid-Size Brewing Company Brewer of the Year Sponsored by MicroStar Logistics Firestone Walker Brewing Co. (Paso Robles, Calif.) Firestone Walker Brewing Co. Team Large Brewing Company and Large Brewing Company Brewer of the Year Sponsored by Beer Institute Pabst Brewing Co. (Los Angeles, Calif.) Gregory Deuhs Small Brewpub and Small Brewpub Brewer of the Year Sponsored by Briess Malt & Ingredients Co. Melvin Brewing (Jackson, Wyo.) Kirk McHale and Jeremy Tofte Mid-Size Brewpub of the Year Sponsored by Brewers Supply Group (BSG) TAPS Fish House & Brewery (Corona, Calif.) TAPS Fish House & Brewery Team Large Brewpub and Large Brewpub Brewer of the Year Sponsored by Country Malt Group Titletown Brewing Co. (Green Bay, Wis.) David Oldenburg Overall Competition Highlights Reflecting craft brewing’s sustained excellence nationwide as the industry grows, overall competition highlights include: 38 first-time entering breweries won awards. Top three states by ratio of medals to entries by state: o Maine: 21% with 14 entries and three medals o Rhode Island: 10% with 10 entries and one medal o North Dakota: 8% with 12 entries and one medal Most medals won, with three medals each: o Firestone Walker Brewing Co., Paso Robles, Calif. (three medals: two gold, one bronze) o Sun King Brewing Co., Indianapolis, Ind. (three medals: one gold, one silver, one bronze) o Port City Brewing Co.; Alexandria, Va. (three medals: two silver, one bronze) o Left Hand Brewing Co.; Longmont, Colo. (three medals: one gold, two bronze) The 2015 competition saw three new style categories: o Category 8: Chili Pepper Beer o Category 16: Session India Pale Ale o Category 24B: Mixed Culture Brett Beer No gold medal was awarded in Category 6: Pumpkin Beer. (See GABF awards philosophy and criteria.) Style Categories Since 2002, the most-entered category has been American-Style India Pale Ale (IPA), which saw 336 entries in 2015. The top five entered categories were: American-Style India Pale Ale (336 entries) Imperial India Pale Ale (208 entries) Wood- and Barrel-Aged Strong Beer (179 entries) Session India Pale Ale (161 entries) American-Style Pale Ale (160 entries) The winners in the most-entered (that is, the most competitive) categories were: American-Style India Pale Ale (336 entries) Gold: BNS Brewing & Distilling Co., Revolver IPA (Santee, Calif.) Silver: Wicked Weed Brewing – Candler, Pernicious IPA (Candler, N.C.) Bronze: The Brew Kettle Taproom and Smokehouse, White Rajah (Strongsville, Ohio) Imperial India Pale Ale (208 entries) Gold: Fat Head’s Brewery, Hop Juju Imperial IPA (Middleburg Heights, Ohio) Silver: Laurelwood Public House and Brewery, Eazy Duz It IIPA (Portland, Ore.) Bronze: Breakwater Brewing Co., Teahupo’o (Oceanside, Calif.) Wood- and Barrel-Aged Strong Beer (179 entries) Gold: Nebraska Brewing Co., Melange A Trois (La Vista, Neb.) Silver: Sun King Brewing Co., Batch 666: Sympathy for the Devil (Indianapolis, Ind.) Bronze: Ska Brewing, Ska Face (Durango, Colo.) Session India Pale Ale (161 entries) Gold: Societe Brewing Co., The Coachman (San Diego, Calif.) Silver: Steel Toe Brewing, Size 4 (St. Louis Park, Minn.) Bronze: Noble Ale Works, Nose Candy (Anaheim, Calif.) American-Style Pale Ale (160 entries) Gold: Central Coast Brewing Co., Monterey St. Pale Ale (San Luis Obispo, Calif.) Silver: Track 7 Brewing Co. – Natomas, Hoppy Palm (Sacramento, Calif.) Bronze: Cannonball Creek Brewing Co., Featherweight Pale Ale (Golden, Colo.) 2015 Great American Beer Festival Pro-Am Competition Sponsored by Briess Malt & Ingredients Co., The Country Malt Group, Yakima Chief-Hopunion and White Labs Gold, silver and bronze medals were also awarded in the GABF Pro-Am competition, which pairs amateur brewers with professional brewers, who scale up the award-winning homebrew recipes. The medal winners, including the winning professional brewers and American Homebrewers Association (AHA) member homebrewers are: Gold: Muscat Love, Great South Bay Brewery, (Bay Shore, N.Y.) Brewmaster: Great South Bay Brewery Team and AHA member Brian Giebel Silver: Atahsaisa, Odd13 Brewing (Lafayette, Colo.) Brewmaster: Ryan Scott and Brandon Boldt and AHA member Mike Froehlich Bronze: Citra IPA, FATE Brewing Co. (Boulder, Colo.) Brewmaster: FATE Brewing Company Team and AHA member Ryan Lotter Summary: 2015 Great American Beer Festival Statistics 750 breweries in the festival hall 3,800 beers served at the festival 60,000 attendees 3,400 volunteers (festival and competition combined) 1,552 breweries in the competition from 50 states…
Next Wave Breweries Bash September 19, 2015 • 5-8pm Co-Prosperity Sphere • 3219 S Morgan St Admission: http://www.eventbrite.com/e/next-wave-breweries-bash-tickets-18449903157 Join us for the relaunch of Mash Tun Journal at the Next Wave Breweries Bash! Each year Mash Tun Journal highlights emerging breweries from the Midwest by hosting an event celebrating the brewers making a mark in the craft beer industry. Featuring: Mikerphone, Transient Artisan Ales, Imperial Oak, Noon Whistle, Wild Rose, Devils Trumpet, Illuminated Brew Works, Pollyanna, South Loop, Hailstorm, + Vice District The event takes place at our headquarters and studio, The Co-Prosperity Sphere, 3219 S Morgan St in the neighborhood of Bridgeport, Chicago. Admission get you the hot of the presses copy of Mash Tun Journal #7, some Kimski KoPo BBQ, a tasting glass, and complementary tastes of beers made by the breweries featured in the new issue of the Mash Tun Journal. Admission is $25 Proceeds go the Public Media Institute, the 501 C 3 non profit, that publishes Mash Tun Journal.
Mash Tun Society and Mash Tun Journal present: The 2015 Homebrewer’s Ball Call for Beer! The 2015 Homebrewer’s Ball is our second annual homebrewers competition. The Ball takes place on August 23, 2015 at the Co-Prosperity Sphere. The 2015 winner will have their liquid brewed and distributed by Marz Community Brewing Co. The competition is open to homebrewers in the Chicagoland area and entry to competitors is FREE! DEADLINE FOR PARTICIPATION IS AUG 1, 2015! Judging of the event is open to members of the Mash Tun Society. Proceeds of the event go to the Public Media Institute, the non profit that publishes Mash Tun Journal and organizes The Mash Tun Society. Here’s how it works: • Any homebrewer, whether a member of a homebrewing club or not, is encouraged to enter his or her beer in the competition. There is no entry fee for competitors. • A maximum of 25 beers will compete. You must email us to state you are going to compete. • The Ball and competition both kick off at 3pm at the Co-Prosperity Sphere on August 23, 2015. • Mash Tun Society members will sample competing beers and vote on their favorites. • Four finalists will be selected based on Mash Tun Society members voting results. • A panel of judges chosen by Mash Tun Journal will choose the winning beer through a blind tasting. • The Winner will have their beer brewed by Marz Community Brewing Co. How do homebrewers Qualify? 1. You need to decide if you are going to compete and then email email@example.com Email Ed your name, address and phone number. 2. The competition is open to anyone, regardless of homebrew club affiliation. There are no “official club entries”. 3. Register early! ONLY THE FIRST 25 ENTRIES WILL BE ACCEPTED. You must email firstname.lastname@example.org and inform him that you will be competing. The first 25 persons to email will be put on the list of competitors. You will be contacted to receive information about your submission and the process for getting your brew into the competition. DEADLINE FOR RESERVING A SPACE TO COMPETE IS AUG 1, 2015! 4. Only one beer may be entered per person/team. 5. One co-brewer is allowed. Please, no brewing teams of three or more. 6. Beers may be submitted in Cornelius ball-lock kegs or pin-lock kegs. Bottles will be accepted this year. We need about 5 gallons of bottled beer to be sampled out. 7. Brewers must will supply all tapping equipment. We supply the sampling glasses, buckets and ice. ( We do not have 25 tanks of gas or tapping systems, sorry). 8. Beer submissions must be dropped off during business hours at Co-Prosperity Sphere by August 22. No late submissions will be accepted! You must label your submission with your name, phone number, email and name and style of beer. 9. Beers not received by August 22 will be disqualified from the competition. 10. It is not guaranteed that the winning beer will be the exact beer that will be made by Marz Community Brewing Co—e.g., if the winning entry is a sour beer, we may not be able to brew it. Regardless, the winning brewer will select the recipe and work directly with Marz brewers to make the beer. 11. The locally released beer will be a collaboration between Marz and the winning homebrewer(s) only. 12. We cannot accept recipes for bacterially soured beers, Brettanomyces beers, beers brewed with artificial flavorings or ingredients, or beers requiring extended aging (more than 60 days) for brewing on our system. 13. Employees of Marz Community Brewing Co. and their family members are not eligible to compete. Important Information on How to Submit Your Beer • All beer must be submitted in Cornelius ball-lock kegs or pin-lock kegs or as bottled beer. • Beer must be dropped off at Co-Prosperity Sphere between Wednesday, August 19 and no later than Saturday, August 22 during the hours of ( 11pm – 7pm) • Participating homebrewers must bring their own gas, and tapping equipment, we will supply the ice and containers for your brew. • Any changes to your entry (e.g. different beer or name) must be submitted no later than 4pm on Thursday, August 20, 2015. Photo Credit: Carl Kleiner