Here is the info on COC straight from the AHA:
Think your homebrew club makes some pretty good beer? Have you ever wondered how it stacks up against other clubs’ beer?

The Club-Only Competition (COC) program offers AHA-registered homebrew clubs an opportunity to compete with other AHA-registered homebrew clubs. Each competition concentrates attention on a specific style of beer or mead, giving your club the opportunity to educate club members in these styles by focusing on them at club meetings or tasting events.

AHA homebrew clubs also organize and judge the AHA COC. This gives your club a chance to learn more about homebrew competitions, beer evaluation, and judging procedures. For a copy of the Club-Only Competition guidelines for host clubs, contact the AHA at aha@brewersassociation.org.

Here is a list of the club meetings during which we will be judging the COC beers for through 2013.

KCBM Meeting Cat # Beer Style Due Date Judging Date
January  Un-Session Beers OG>1.040  1/11/2013  1/19/2013
February
March  Barleywin Ales  3/1/2013  3/9/2013
April
May  Extract Beers  5/13/2013  5/18/2013
June
July
August
September  European Amber Lager
October

 

 

November
No Dec Meeting

 

Please visit http://www.homebrewersassociation.org/pages/competitions/club-only-competitions for more information.

2012 - 2013 Competition Schedule
2013 - 2014 Competition Schedule

 

The High Plains Brewer is an award given to an individual brewer from Oklahoma, Kansas, Missouri, Nebraska, Iowa, South Dakota, North Dakota or Minnesota who demonstrates outstanding and consistent brewing skills. The award recipient is chosen based on performance in several regional competitions.Qualifying events are listed below. To be eligible, a brewer must belong to a club located in one of the aforementioned states. Points will be awarded as follows: 5 for 1st, 3 for 2nd and 1 for a 3rd place finish in a qualifying competition. A brewer can only receive points for the highest scoring beer per category.

High Plains Club-of-the-Year. All clubs from the above mentioned states are eligible. Brewers points from those clubs are summed to produce the club points. Clubs whose members amass the most points as defined above will receive the Steven H. Ford traveling trophy

Qualifying Competitions Clubs hosting Qualifying events are required to notify the High Plains program administrator when and where their competition will be held, as well as the name and contact information for the competition coordinator. The competition coordinator is also responsible for insuring their club remits the $25 trophy fee to the High Plain program administrator. See Competition reporting requirements.

Questions and comments should be directed to treasurer@kcbiermeisters.org.

 

High Plains Competitions
Club Comp Name

Minn Home Brewers Association 
& St. Paul Home Brewers Club

Upper Mississippi MASH Out (January 27)
Kansas City Bier Meisters KCBM Annual (February 11)
Garage Brewers Society Champion of the Pint (January 28)
Iowa Brewers Union IBU Open (March)  
Missouri Mashers MoM Hot Summer Brew Off (Early June)
Lincoln Lagers Sower's Cup (October)
Prarie Home Companions Hoppy Halloween (October)
MUGZ Land of the Muddy Waters (November)
FOAM Foam Cup (November)
THIRSTY Iowa Thirsty Classic (December)

 

Year High Plains Brewer of the Year Award
2016 Andrew Laidlaw & David Schumacher
2015 Tim Thomssen
2014 Tim Thomssen
2013 Tim Thomssen
2012 Steve Cook (KCBM)
2011 Dave & Michele Darity (FOAM)
2010 John Fowler & Amy Satterlund (KCBM)
2009 Mark Tanner
2008 Mark Tanner
2007 Ed Vandegrift
2006 Al Boyce
2005 Kris England and the Pete

 

Year High Plains Club of the Year
2016 Kansas City Bier Meisters
2015 Lincoln Lagers
2014 Lincoln Lagers
2013 Kansas City Bier Meisters
2012 Fellowship of Oklahoma Ale Makers
2011 Fellowship of Oklahoma Ale Makers
2010 St Paul Hombrewers Club
2009 Fellowship of Oklahoma Ale Makers
2008 St Paul Hombrewers Club
2007 St Paul Hombrewers Club
2006 St Paul Hombrewers Club
2005 St Paul Hombrewers Club

Guidelines & Program Description for High Plains Brewing Circuit

Club Involvement Requirements

  • Competition must be at least 2 years old

    • Exceptions can only be made at the discretion of the organizing committee

    • Geographic requirement: The club and individual must be in one of the 8 regional states: OK, MO, KS, IA, SD, ND, MN & NE

  • Competition must average 150+ entries

    • Exceptions can only be made at the discretion of the organizing committee

    • Competition should be open to all mead, cider, and beer

  • Club must be current on dues; payment is due when each club confirms their involvement for the year.

    • Dues go to the Club and Brewer of the Year prizes

  • The host club will be contacted prior to the entry window to confirm circuit eligibility and desire

    • Will be listed on website as "eligible" prior to contact

    • Then listed as "Confirmed" once payment is received

Club Point Submission Process

  • Submitted within 3 weeks of competition date

  • Submitted in an approved format (typical format is the Winner’s export from BCOE, or equivalent)

  • Submitted with required information

    • Category + Subcategory (reported in BJCP style, e.g. 2A: German Pils, not "Light Lagers" or "Roasty Ales")

    • Place awarded

    • Brewer & Co-brewer name

    • Club name

Point Tally System

  • Entrants are awarded points for the highest score in each BJCP Category. Only the highest placing beer, mead or cider per 2015 BJCP Style Guidelines will be used for a brewer's points. Points are awarded as follows:

    • 1st Place = 5 points

    • 2nd Place = 3 points

    • 3rd Place = 1 points

  • Points are not cumulative for each BJCP Category.

For example, if a brewer earns two silver medals in a category, that does not equal 6 points for that category. Instead, it earns the brewer 3 points. Similarly, if a brewer wins multiple gold medals in a category, the max points allowed is 5. In other words, only a single highest placing beer per BJCP category will be used to determine total points.

Example:

An entrant wins 2nd place for 12A and 3rd place for 12C in a competition. This same entrant wins 2nd place in category 12 in a second competition.

  • The entrant will receive silver-medal points for 12A but will not receive bronze-medal points for the 12C.

  • No additional silver-medal points will be awarded for the second competition because the entrant has already achieved silver-medal points for this category.

  • If the entrant at some point wins a gold medal for a Category 12 entry at another High Plains competition, the silver-medal points will be replaced with gold-medal points.

Updated point status will be performed when the results have been reported by the individual competitions and the updated date will be reflected on the website.

In the event of a tie at the end of the year; the total number of gold, silver or bronze medals will be the tie-breaker.  This tie-breaker applies to all places (1st, 2nd or 3rd) of the Brewer of the Year and Club of the Year.

Example:

Both Brewer A and Brewer B have the same amount of points at the end of the year.

  • First tie-breaker - Total number of golds in a given year, regardless of category or whether points were awarded.  This means if Brewer A received 10 gold medals in a given year and Brewer B received 8 gold medals, Brewer A would be the High Plains Brewer of the Year.

  • If Brewer A and Brewer B have the same number of golds, then the tie-breaker moves to silver and then bronzes if both brewers have the same number of silver medals.

  • If Brewer A and Brewer B have the same number of golds, silvers and bronzes at the end of the year, then it will be a Co-Brewer of the Year since both brewers were equal in all aspects of consistency and excellent brewing.

KANSAS CITY BIER MEISTERS

31th Annual Home Brew Competition
February 21st & 22nd, 2014

Where the Wild Beers are

Our friends at Cinder Block Brewery are sponsoring this year's KCBM Competition. They will be choosing one lucky brewer's recipe to be scaled up on their 15 BBL system! The lucky brewer will get to brew with Bryce and Bucky on Cinder Block's Premier Stainless 15BBL system. The beer will then be put on tap for all to enjoy in their taproom in North Kansas City.

Entries are limited to 600, so enter early and enter often!

 

 

Quick Links:

Competition Details
How to Enter and/or Volunteer
Speaker and Banquet Information
Spiegelau Glassware Presentation
Sponsor a Category
Where the Wild Beers are category information

 Competition Details

Awards for 28 BCJP recognized categroies of beer, mead, and cider
Special awards for Best of Show beer and mead
Special award for the beer, mead, or cider that best reflects "Where the Wild Beers are" (see below)
The entry fee is  $7 per entry
Entries accepted 
Entries to: 
TWO (2) 12oz brown or green crown capped bottles.

 How to Enter and/or Volunteer


31 BOS Entry registration & payment will be online again this year. Competition entry requirements and full information can be found on our Competition Entry Website. 

 Interested club members should contact  competition@kcbiermeisters.org NOW to start volunteering. 

 

 

 

 

 

 Speaker & Banquet Information

Awards Banquet: February 22 6:00 PM

WhereCommunication Workers of America Union Hall, 6415 Universal Ave, Kansas City, MO

Where to Stay: Hampton Inn - Rate is good for 2/21 and 2/22. Rate is subject to increase 10 business days prior to the competition.

Speakers: Jonathan Moxey, brewer at Perennial Artisan Ales.

The KCBM banquet is one of the best deals in town!  Enjoy the dinner plus beers donated by local breweries and homebrewers.  

 

 

 KCBM Banquet Dinner Menu

& Beer Pairings

Cheese Course

Fresh Asiago
This cheese has a fresh clean flavor profile it is the perfect accompaniment to Perennial Saison de Lis. This Belgian-style Saison brewed with chamomile flowers has a spicy fruity quality complimented and enhanced by the fresh asiago.


Aged Gouda
This aged gouda has a sharp, big profile, with an finish that can be described at caramel like the flavor profile is beautifully contrasted by Cinderblock’s Weathered Wit, the complex citrus blend of the beer stands up nicely to this cheese.

Jarlsberg
This buttery, rich, nutty cheese is best paired with the 4 Hands Divided Sky Rye IPA. The big floral citrus hop profile of this beer balances the creamy smoothness of the cheese.

 

Salad Course

Mixed greens, thinly sliced pears, red onions, crumbled goat cheese, and candied walnuts, tossed with Boulevard Tank 7 balsamic vinaigrette.

Accompanied by Boulevard’s Tank 7

 

Main Course

Kansas City Pulled Pork served with an assortment of local BBQ Sauces, fresh rolls, coleslaw, and an assortment of 4 Hands Divided Sky Rye IPA pickled vegetables.

Accompanied by 4 Hands Smoked Pigasus

 

Dessert

White Chocolate Raspberry cupcakes topped with a white chocolate butter cream frosting.
Accompanied by Tallgrass Pub Ale

Luscious Tiramisu made with espresso from The Roasterie.
Accompanied by Freestate Baltic Porter

 

 

 

Speigelau Glass SetSpiegelau event sold out!
We are also hosting an afternoon learning session with Spiegelau glassware.  Cost is $25 per person if you show up (body in the seat), and you get to keep the 4-piece glassware set!  We are limited to only 40 spots, so make your reservation today! Please note,  we, at the Kansas City Bier Meisters, partnered with the with the Spiegelau crystal company to provide this event.  Our agreement with Spiegelau requires there is person in each seat participating in the tasting   The price of the glasses without participating in the tasting is $50.   We are expecting the demostration to start approximately 3:00 PM on the 22nd. 

Forever change the way you think about serving and enjoying craft beer. Exceptional glassware is the key to elevating all facets of this delicious subject and The Spiegelau Beer Connoisseur tasting seminar shows you how. Learn firsthand how color, clarity, aroma, temperature and effervescence are all dramatically enhanced with Spiegelau glass versus the standard type of beer glasses we have all become accustomed too. Come enjoy Craft Beer the way it was intended to be and go home with a beautiful Spiegelau Beer Connoisseur 4- piece set to keep!


Please use the following secure PayPal form for payment of either/both the banquet and Spiegelau Glassware demonstration.  If you need multiple tickets, you'll be able to select the quantity after adding the item to your cart.  If you are adding both items, select "continue shopping" after you add the first item to your cart.

Select Banquet and/or Spiegelau

Tasting tickets here

 You can also sponsor a category for $25!  Your sponsorship will be read aloud during the banquet.  Dedicate a category to a loved one, your business, something funny, or yourself - you decide!    Enter which category (not subcategory) you would like to sponsor, and who you would like to have it dedicated.  We recommend listing several, just in case your first choice is already taken.  

The following categories have already been taken (N/A), please choose a different category.

 

Please enter which categories would you like

to sponsor (in order of preference), and who/what you

would like to dedicate it towards 

Where the Wild Beers are

Subcategory A - American-Style Sour Ale

Aroma: Moderate to intense yet balanced fruity-ester aromas are evident. In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, not dominant and in balance with other character. Hop aroma is evident over a full range from low to high. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and characteristics of age. Diacetyl and DMS aromas should not be perceived.

Appearance: American Sour Ales are very light to black, and may take on color of unusual ingredients. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature.

Flavor: In darker versions, roasted malt, caramel-like and chocolate-like flavors are subtly present. Hop bitterness is evident over a full range from low to high. The evolution of natural acidity develops balanced complexity. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and characteristics of age. Moderate to intense yet balanced fruity-ester flavors are evident. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, not dominant and in balance with other character. Acidity may also be contributed to by bacteria, but may or may not dominate. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Diacetyl and DMS flavors should not be perceived.

Mouthfeel: Body is evident over a full range from low to high. Acidity can produce a prickly quality to the beer. Alcohol warmth may be present, but is not required. Carbonation varies.

To allow for accurate judging the brewer must provide information listing a classic or other style of base beer being elaborated upon, and any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.

If any style is to be fruited, the type of fruit must be noted in the comments section of the entry. Failing to note the fruit used may put the entry at a disadvantage during judging. When judging, keep in mind that the fruit character should be noticeable, and may range in intensity from subtle to aggressive.  The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink.

Subcategory B – Wood- and Barrel-Aged Sour Beer

Subcategory B – Wood and Barrel-Aged Sour Beer will follow the same general guidelines as Subcategory A – American-Style Sour Ale with the following additions and/or exceptions:

These beers are aged with the intention of introducing the micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood and/or what has previously been in the barrel; but, wood aged is not necessarily synonymous with imparting wood-flavors. New wood character can be characterized as a complex blend of vanillin and/or other unique wood character. Used sherry, rum, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or assertive as wood-derived flavors. Any degree of wood-derived flavors should be in balance with other beer character. Usually bacteria and “wild” yeasts fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors. Wood-Aged Beers may or may not have Brettanomyces character. Wood-Aged Sours are very light to black. Any lager, ale or hybrid beer, either a traditional style or a unique experimental beer, can be aged for a period of time in a wooden barrel or in contact with wood, and, develop bacterial induced natural acidity.

To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic or base beer style being aged in wood, type of wood used (new or old, oak or other wood type), type(s) of microbial contribution, previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/ other) and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.

If any style is to be fruited, the type of fruit must be noted in the comments section of the entry. Failing to note the fruit used may put the entry at a disadvantage during judging. When judging, keep in mind that the fruit character should be noticeable, and may range in intensity from subtle to aggressive.  The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink.

 

 

 

 

kcbiermeisters Hey just a reminder that our meeting is starting at 7:15 tonight, instead of the usual time of 7:30.
kcbiermeisters So tomorrow is Tuesday, and that means we're having a social meeting! It's at 7:30 @KCBierCo See you then!
kcbiermeisters RT @urbanchestnut: Thx @howardskcmo for including us in the I-70 Beeries nxt Sat! We will be competing w our friends across the state! http…
kcbiermeisters At the business of brewing conversation w/ @RedCrowBrew @RockRunBrewery @martincitybrew @StockyardsBeer thanks @MCPLMO