The second place winner, Steve Hacker, was a blonde ale enlivened by a healthy addition of Red Hots, the bright red cinnamon candy. Again, the actual entry was a spinoff of a 5-gallon batch, so the amounts have been extrapolated.
Foam Ranger Kuyler Doyle was successful again with his “Whopper Stout.” Inspired by that year’s “Fred Tasting” pairing of stouts and chocolate, Kuyler “Figured that malted milk and chocolate from Whoppers in a beer would be a good thing.” However, he was confronted with the issue of the cheap, oily chocolate used in the actual candy. “I substituted Carnation’s malted milk for the Whopper flavor,” states Kuyler. “I used a blend of regular and chocolate flavor malted milk.”
According to Kuyler, much of the malted milk settles on the bottom, but the flavor comes out in the finished product. Doyle credits part of the win to his pairing the beer with Whoppers during judging. (Entrants were encouraged to include samples with the entry.) The malted milk additions are an estimate, since the beer submitted was a “spin-off” of a larger batch.
Kuyler Doyle’s “Wee Hottie” took second place behind the ZEALOTS entry. Kuyler’s choice was dictated by the style’s primary ingredient. “I thought the malty sweet character of a Scotch ale would pair well with spicy heat from chiles,” states Kuyler. “Since Scotch ales are allowed to have a smoky flavor, I went with that as the link. I added some rauch malt to the blend and used smoky chipotle peppers for the heat and flavor.” Like the ZEALOTS, Kuyler did a spinoff of a 5- gallon (19-L) batch. The recipe below has the peppers scaled up for full a 5-gallon (19-L) batch.
Marc Martin headed a group of Austin ZEALOTS who were out to make a name for themselves at the Dixie Cup. Marc, the Primary Fermenter, Corey Martin the Secondary Fermenter, and another key member, Keith Bradley, decided they should honor the ever present Fred Eckhart by brewing a clone of that famous namesake Barleywine made by Hair-of-The-Dog brewing, “Fred.” After a lengthy (12 hour) brew day and six months of aging, two quarts were tapped from the keg and sliced Jalepeno, Serrano and Habanero peppers were steeped in the cold brew. Spoonfuls were tasted at 8–12 hour intervals until just the right level of heat was present to mingle with the malt and hops. Balance with a lingering heat was the goal and it was obviously achieved, since it took home first place!
American Brown ale was once referred to as Texas Brown ale, since the Dixie Cup was the first competition to recognize the style. In honor of that, David Cato brewed his Texas Imperial Brown Ale, which is more or less a brown I.P.A. It’s a richly flavored beer and very hoppy, appropriately enough with Amarillo hops. This beer, by David Cato took 2nd place in the Imperial Beer category.
Foam Ranger Jimmy Paige took first place that year with an Imperial IPA which he claims was more “like an American Barleywine at the time it was judged.” Age when judged at 2000 Dixie Cup was approximately 7 months old. Jimmy claims he named the beer Imperial Stormtrooper because “that was the only thing I could think of with the word ‘Imperial’ in it.”
This beer, by Bev Blackwood, was “dry carroted” and the mouthfeel defined as “crunchy.” In truth, the carrot stick included in the contest bottle picked up a lot of the hop character of the I.P.A. and proved to be quite tasty, as was the beer!
Homebrewers who attended the 1999 Dixie Cup — The Fred Files — know that “The beer is out there.” Don Sadja relates how he came up with his stupid idea. “I thought: Why not use a great imperial stout recipe as a base and do something stupid like add raspberry flavoring to it.” Apparently not so stupid, as it produced a very drinkable beer!
The marriage aged well. Unfortunately, the commemorative Wedding Wheat beer didn't.
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Sugar and spice, and everything nice...that's what holiday ales are made of. Whether you add them during the boil, at knockout or in the fermenter, spices can add a little extra touch to your holiday -- or everyday -- beers.