The Ruck’s Extreme Homebrewing Competition

Winter Sixpack 2012

Important Dates:

Registration due by December 21, 2012

Entries Due on Thursday January 24, 2013

Judging  on Saturday January 26, 2013

Results Announcement and Homebrewers Shin Dig will be on Sunday January 27th

(This will include presentation of the steins for our top finishers, with awards from The Ruck, The Homebrew Emporium, and other sponsors) 

Homebrewer’s Guide is available here 

Registration Forms – Due December 21st, 2012

Judge Applications & Waivers

Recipe Sheets and Bottle Labels

Please direct all questions to

Competition Rules:

Each entrant must be 21 years of age or older (we really don’t give a damn about your experience, amateur or pro, be prepared to bring it!)

Brewers are encouraged to enter as many categories as possible with one entry per category (Go for the 6 Pack!)

Every Entry must have a Bottle Label attached to it with a rubber band and include a Recipe Sheet for each style completed. Please don’t print these on an inkjet or they’ll run when we put them in the cooler. If you have to use an inkjet, please seal the label up in a Ziploc bag

2 bottles must be entered for each category

Bottles must be between 10 and 25 ounces, brown glass with no label or glue residue on them. Please use plain crown caps or completely destroy any markings on them with black permanent marker. Corked bottles are acceptable but they must have a crown cap crimped down over the cork.

Please follow the Beer Style Guidelines provided for the Spring/Summer Competition. These guidelines are based on the BJCP Style Guide. Please consult the style guide as necessary when you create your brews. The judges work based off of these. Make sure you have all the necessary components for the category or you will be disqualified.

Beers must be brewed on non-commercial equipment. This means at home in your basement, backyard or in the kitchen where make your mac ‘n cheese.

3 Brewers maximum per team. Your dog can help but we need photo evidence he/she was included in the brewing process. Please don’t forget to list your team name on the registration form! It makes organizing and scoring a hell of a lot easier.

Entry fee is $10 per Brewer (This includes all beers submitted). Please provide your entrance fee with your registration. This is so we can give you schwag & make you a member of our homebrewing club.

New Rule: Only one beer can be entered per category by each team. However, we will allow each team 1 wildcard. You can enter two beers in one category of your choice and the highest scoring beer will be counted towards rank and overall score.

Registration is due by December 21, 2012. Checks can be made payable to “The Ruck – Troy, NY”

Judging will take place on Saturday January 26, 2013.

Results Announcement and Homebrewers Shin Dig will be on Sunday January 27th  starting at noon. This will include presentation of the steins to category winners, and additional awards from The Ruck, The Homebrew Emporium, and other sponsors.

Mailed entries must be received no later than Friday January 18th. Hand delivered entries must be delivered no later than Thursday January 24th.

Mailed entries should be sent to The Ruck co: Bob Fornasiero 324 Congress St Apt 3 Troy, NY 12180 Please use FedEx as USPS and UPS will not deliver alcohol.

No paperwork or entries will be accepted after January 24th


If you are attending the Homebrewers Shin Dig, please bring some homebrew to share. Label your bottles appropriately so everyone knows what they’re sharing / kickin’ back with.

Prizes will be awarded for the following categories:

  • Best of each category
  • Best of Show
  • Best 6 Pack

We reserve the rights to make changes to the rules and guidelines at any time, providing fair notice to participants

All recipes submitted become the property of The Rolling Stock Co. LLC, which reserves the right to use or modify the recipe as necessary for commercial purposes.


 Snow Melter – Pepper Ales

  • Aroma: Low to none pepper aroma. Malt aromas should carry through dominantly. Some hop aromas may be present.
  • Appearance: can vary based on base beer style and additional ingredients. Should not contain traces of pepper flakes, seeds, skins, etc.
  • Flavor: Light initial heat from chilies. Malt characteristics typical of base beer style should shine through. Flavor of base style fades to light tingling of heat on palate and lips. Should be encouraging to take another sip.
  • Mouthfeel: Can vary based on base beer style. Should not be oily or astringent.
  • Additional Comments: A little heat to push back the cold of winter and better than a fist full of rock salt to thaw things out. Beer can be brewed any base style but must include the addition of pepper(s) in the ingredient list. There should be a lasting heat from the pepper but it should not be overwhelming to the beer. Malt flavors and aromas should still remain present. Flavor emphasis is on the beer itself, not the flavor of the chilies used. Do not create a palate wrecker or the next Ghost Face Killah. Drinkability is critical. It is acceptable to thread this beer to reduce the level of heat. If you make an additional beer to thread in, be it the same base style or different, please include an additional recipe sheet for judging (both peppered ale and secondary beer thread). Please also include the ratio used in your notes, i.e. 80/20, 50/50, etc.

Free Range: Water

  • Aroma: can vary based on base beer style
  • Appearance: can vary based on base beer style
  • Flavor: can vary based on base beer style
  • Mouthfeel: can vary based on base beer style
  • Additional Comments: We’ve seen it on labels before, “Free range coastal waters”, “Made from icebergs” and all sorts of other ridiculous ways of identifying one of the most critical elements in a beer. You need to obtain water naturally for this brew. It cannot come from a processed municipal water source. It cannot come from a commercially available bottle in the supermarket. You must obtain the water, filter and purify it as necessary, and make your entire beer with it. You cannot add anything to change pH, you cannot add yeast nutrients, etc. (If your beer needs greater mineral content, find a mineral rich source!). You must include in the notes section on your recipe sheet where the water was sourced and how you filtered or purified it if that was necessary.

Bad Santa

  • Aroma: Should contain spice aromas consistent with ingredient list and “Holiday Spirit”. Fruit aromas are also acceptable.
  • Appearance: Can vary based on base beer style and ingredients. Should wander into the SRM range of 26+ in line with winter seasonal ales.
  • Flavor: Low to moderately strong spice flavors, fruit flavors also acceptable.
  • Mouthfeel: Can vary based on base beer style.
  • Additional Comments: Like a wise man once said, “If you can’t be good, be good at it.” Like anarchy in a bottle, a holiday rebellion, this beer should be a show stealer. It should scream, “Hey Motherf*#$ers, I’m over here, come sit on Daddy’s lap!” Spices and fruit may be used in this beer. This beer should get its drinker feeling jolly in no time. ABV should be >=8%. Shenanigans should ensue when this gets pulled out at the office Christmas party.

Beer & Cereal: Not Just For Breakfast Anymore

  • Aroma: Can vary
  • Appearance: Can vary based on base beer style and commercial cereal used
  • Flavor: Can vary based on base beer style. Flavors from commercial cereal used should be evident.
  • Mouthfeel: Can vary based on base beer style
  • Additional Comments: This beer requires the use of a commercially available breakfast cereal in its mash bill. Use of the cereal should be evident in both flavor and aroma. This beer should prove that drinking a brew can be socially acceptable, any time of the day (Even though we already knew that). Recipe sheets should declare the breakfast cereal used and its weight in the mash bill.

Funky Fermentables

  • Aroma: can vary based on base beer style and adjuncts used
  • Appearance: can vary based on base beer style
  • Flavor: can vary based on base beer style and adjuncts used
  • Mouthfeel: can vary based on base beer style and adjuncts used
  • Additional Comments: If it can ferment it can be used in your brew. Beer must gain a minimum of 10% and a maximum of 50% of its alcohol content from ingredients outside of the recipe’s grist bill. Aroma, Appearance, Flavor, and Mouthfeel can all be influenced by added fermentables. Entrants will be judged based on submitted base beer style.

Kitchen Malt House

  • Aroma: can vary
  • Appearance: can vary
  • Flavor: can vary
  • Mouthfeel: can vary
  • Additional Comments:For this category we will see a full separation of the men from the boys and the ladies from the girls. You will be required to malt your own barley and roast it as you see fit. Only the malt you make can be used in your recipe. You can use additional grains but they must have a Lintner value of 0 or be unmalted or flaked. You cannot add any enzymes to your beer or use any ingredients affecting the diastatic power of the malt you create. The malting can be done by any brewer in the team. The submitted beer should have samples included of the starting unmalted grain, the malted grain after drying, and the roasted grain. You can enclose grain samples in labeled zip-lock baggies.
    • Helpful links and resources can be found in the following text document: Malting Links
    • I’ve successfully made a Toasted / Munich Malt. It wasn’t very hard to do, just have to buy a few things and use what you already have at home. Hardest part is drying the grain after germination. If anyone wants to discuss how I did I it and any advice that I have, email me: . I even have a large food dehydrator I might be able to loan out.