The Kansas City Bier Meisters are implementing a new policy to encourage members to enter into local competitions by reimbursing entry fees for winning entries starting July 20th, 2016.

KCBM will reimburse members that are current with their dues for any winning entry in a BJCP sanctioned competition located in the states of Kansas and Missouri or competitions that are part of the High Plains Award (more information at http://www.kcbiermeisters.org/competitions/high-plains-award.html). The winning entry must claim Kansas City Bier Meisters as their club. Members will be reimbursed $8 per entry.

In order to be reimbursed, the member will need to send an e-mail with a subject line “KCBM Comp Winning Entry - First Name, Last Name” to treasurer@kcbiermeisters.org with the following information: Member Name, Competition Name, Place awarded, e-mail address for paypal payment to be sent and proof of winning entry.

The winning entrant will be mentioned at the next meeting and/or in the Bier Notes. Winning entries prior to July 20th, 2016 will not be reimbursed. The Kansas City Bier Meisters board members have the final say so on reimbursable entries.

Where is the judging?
Judging will be held at KC Bier Company on Monday and Tuesday February 12 & 13 and at Crane Brewing Co (6515 Railroad St, Raytown, MO 64133) on Friday and Saturday Febrary 16 & 17.


Can you make an exception for my entries to be sent or received differently?
No entry exceptions will be made


Can I drop off my entries the day of the comp?
No.


Can you store the beer that I rushed outside of the cooler?
No. All beers are being put in a walk-in cooler upon receipt.


Seriously, where is the judging??
Judging will be held at KC Bier Company on Monday and Tuesday February 12 & 13 and at Crane Brewing Co (6515 Railroad St, Raytown, MO 64133) on Friday and Saturday Febrary 16 & 17..


The entry window hasn't closed yet, but you haven't sent out judging assignments. When will I know?
The judging coordinator will email you once judging assignments are created. These will be based on numbers of entries per category, so we are unable to create these until after the entry window is closed.


I volunteered to steward on facebook, why wasn't I sent any stewarding assignment?
You will need to sign up to steward on the competition website.


Can I help without committing to a specific role?
Yes. If you come on Friday or Saturday, we will likely be able to put you to work.


I'm using Internet Explorer 5, why can't I use the competition website?
Upgrade your IE.


Can you tell me where the judging is? I can't find it ANYWHERE!!!!! HELPZZZZ!!!
Judging will be held at KC Bier Company on Monday and Tuesday February 12 & 13 and at Crane Brewing Co (6515 Railroad St, Raytown, MO 64133) on Friday and Saturday Febrary 16 & 17.


I paid for a ticket to the banquet via Paypal, but haven't received a paper ticket in the mail. How will you know that I paid?
Don’t worry. We’ll know.


Can I enter a growler?
No. Only 12 oz bottles will be accepted.


What about bombers?
No. Only 12 oz bottles will be accepted.


Can I pay in cash, the day of the comp?
We cannot accept cash.


You're done sorting entries, can I add an entry?
No. All entries must be received prior to the entry deadline.


Are you doing a Spieglau event?
Not this year, but may add it back in future years.


Where is the judging again?
Judging will be held at KC Bier Company on Monday and Tuesday February 12 & 13 and at Crane Brewing Co (6515 Railroad St, Raytown, MO 64133) on Friday and Saturday Febrary 16 & 17.

 

KCBM Offers two ways for active club members (members who are current on their KCBM club dues) to ship their beer to a competition.

 

OPTION 1 - Club Shipping: Drop your beer off with the Shipping Coordinator at the next KCBM meeting, Grain to Glass in the Rivermarket, or email shipping@kcbiermeisters.org, and schedule a time to meet. Each entry should be two bottles of beer, labeled according to the competition instructions. The fee for club shipping is $2 per entry. Have your club shipping fee in a marked envelop along with your entries.

 

OPTION 2 - Self Shipping: Carefully package your beer using high quality shipping supplies. KCBM will reimburse $2 per entry, reimbursement requests must be accompanied by a copy of the shipping receipt and a copy of the competition entry form. Email the requests along with the receipts to shipping@kcbiermeisters.org or bring them to the next meeting. We recommend shipping UPS and printing your shipping label at home for the best rate. Most UPS stores and authorized shippers accept pre-paid packages for shipping and some offices have a regularly scheduled UPS pick up time.

DO NOT SHIP VIA US POSTAL SERVICE.

The Kansas City Bier Meisters have partnered with the Joel's Ride: Wheels for Meals for an American Homebrew Association sactioned beer competition.  All entry fees go directly to the foundation.  

Joel's Ride: Wheels for Meals is an annual Overland Park, Kansas bicycle ride in memory of Joel Winston, a father, husband, son and friend to many in the community, who died from cancer in 2006. Rain or shine, Joel was always up for a ride. He was committed to helping others, especially those who weren't able to help themselves. We love uniting Joel's passion for cycling with his commitment to help those in need.

10-mile, 25-mile, and 40-mile routes are offered, with SAG wagon support, a marked route with map, and a T-shirt for all early registrations. Riders of all ages and abilities welcome. The routes start and end at Congregation Beth Torah, 6100 W. 127th Street, Overland Park, Kansas 66209.

The Joel H. Winston Social Action Fund makes possible congregational activities that benefit local agencies like reStart, Inc., Harvesters, Savehome and other organizations fighting poverty, hunger and illness in the community

Please visit the competition page at: http://www.kcbiermeisters.org/joelsride for further information regarding homebrew portion of this event!

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.