30. DIXIE CUP "XXX" SPECIALTY BEER

This special category celebrates the 30th anniversary of the Dixie Cup in which worthy brewer-entrants will attempt to reconcile aphrodisiac ingredients (XXX) with high alcohol (XXX) and our faithful true love…beer. The style category is quite broad, with some very specific criteria upon which the entry will be judged: kind of like a "wish list" a picky girl would post on Match.com.

The entries for this category must include the following:

• Beer must be made with one or more ingredients purported to have aphrodisiac qualities. Definition: food-grade (no pharmaceuticals) additions to the beer that are "supposed" to make the drinker horny, amorous, aroused or just "in the mood". Examples include hot chilies, asparagus, avocado, bananas (go figure), wood, chocolate, oysters, pomegranate, leaf cutter ants, vanilla and watermelon. These special ingredients must be listed/entered on the entry form. The judges should be able to look up the ingredient in Wikipedia and find a reference to its aphrodisiac quality. Rare or endangered sources such as rhino horn, tiger penis or bear gallbladder will not be allowed. The ingredient should be detectable either in the aroma or flavor or by generating an amorous/aroused effect.
• More is better, especially when it's beer - drinkability is an essential element of this beer. The beer should make you want to "come" back for more without hurting yourself. ABV can range widely, but additions of "hootch", "red-eye", "moonshine" or other forms of "XXX" alcohol should be complementary to the base beer.
• Special points for "Entertainment value" (up to 5 points) will be awarded for witty, clever descriptions of the ingredients and utilizing double-entendres. However, points will be subtracted for really crude language or descriptions (our judges have delicate sensibilities). There is a character limit for this entry field.

The category is intended for any type of beer, including the following techniques or ingredients:

• Unusual techniques (e.g., hot rock heating [steinbier], ice/eis beers, beer kept warm in your bed...)
• Unusual fermentables (e.g., "blackstrap" molasses, candy canes...)
• Unusual adjuncts (e.g., strawberries, the aforementioned aphrodisiacs, chocolate, wood, nuts...)

Aroma: The character of the stated specialty ingredient should be evident in the aroma, but harmonious with the other components (not totally overpowering them like some hard dude on steroids). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient. The individual character of special ingredients and processes may not always be identifiable when used in combination, but the aroma must have "something" more than just your basic beer style. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent.

Appearance: For top scores, the beer should have great head - high, frothy and creamy head that threatens to crawl out of the glass. Unusual ingredients or processes that add color (including to the head) will be admired. While copious head is perfectly appropriate for this style, premature gushing is not considered desirable.

Flavor: As with aroma, the distinctive flavor character associated with the stated specialty ingredients should be noticeable, and may range in intensity from subtle to aggressive (grrr). The special ingredients should impart a subtle but detectable flavor or quality without overdoing it (think sexy red dress, not a skin-tight red halter-top trying to hold down a pair of double-Ds). Excessive alcohol warmth, while an aphrodisiac in and of itself, should be scaled to match the base beer. As with any specialty category, the aim is to create a balanced, harmonious effect (e.g. Paris and Helen of Troy), and the specialty character should not be overpowering (e.g. Glenn Close in Fatal Attraction). Flaws stemming from infection will get negative points.

Mouthfeel: In keeping with the theme, mouthfeel could be creamy, clean, tart, sweet or spicy (think MaryAnn AND Ginger), but it should certainly not have astringent or tannic qualities (like that hard dude on steroids again). Body and carbonation levels should be designed so as to showcase the special ingredients. Unusual ingredients or processes may affect the mouthfeel so that the result is not quite as expected...

Overall Impression: A thrilling encounter of special ingredients, processes, beer and cleverness. The key attributes of the underlying style will be morphed due to the addition of special ingredients and unusual brewing for fermenting conditions; as such, the judges will be expecting to experience an adulterated version and will reward accordingly. The overall uniqueness of the process, ingredients used, creativity and humor should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness, drinkability and saucy humor.

Comments: Overall harmony and drinkability of the beer are the keys to presenting a well-made "XXX" beer. The distinctive nature of the stated specialty ingredients/methods should complement the base beer and not totally overwhelm it. THE BREWER MUST SPECIFY THE "SPECIAL INGREDIENTS" OF THE BEER (E.G., APHRODESIAC AND OTHER ADJUNCTS USED, AND ANY SPECIAL PROCESS UTILIZED). For unusual ingredients/techniques that may not be known to all beer judges, the brewer should provide descriptions of the styles, ingredients and/or techniques as an aid to the judges. This would be another opportunity to demonstrate wit and creativity.

Vital Statistics: Wide Open!