Thank you for your interest in the 2016 Grumpy Troll Challenge organized by MHTG, The Grumpy Troll Brew Pub.
You only need to register your information once and can return to this site to enter more brews or edit the brews you've entered. You can even pay your entry fees online if you wish.
If you have not registered and are willing to be a judge or steward, please register.
If you have registered, log in and then choose Edit Account from the My Account menu indicated by the icon on the top menu.
The Grumpy Troll Brew Pub and the Madison Homebrewers and Tasters Guild are pleased to announce the Eigth Annual Grumpy Troll Challenge on May 14th, 2016. The contest is a challenge to Homebrewers to submit their best beers to be judged by BJCP standards. Submissions will be accepted from amateur brewers only!
Two of the beers selected for the Best of Show round, as chosen by the Grumpy Troll owners and Brewmaster will get the opportunity to brew their recipe with Grumpy Troll Brewmaster Mark Knoebl.
Entrants must be willing/able to participate in the brewing process for at least one day (Brewmaster Knoebl will work with you to find a date to brew).
Beers eligible for submission are all BJCP Beer Categories except for categories 23 (European Sour Ale), 28 (American Wild Ale), 34A (Clone Beer).
Due to Brewery Sanitation concerns, no sours beers or beers using brettanomyces, pediococcus or lactobacillus are allowed.
To ensure your beer is properly judged, please review the special instructions in the BJCP guidelines and make sure you list all required information.
Submitted beers cannot require a maturation time of more than six months or the cost of $10 per five gallon batch for specialty ingredients such as fruit, herbs, spices, vegetables and other, (not including hops, malt and yeast).
Procedures and the ingredients for the beers chosen to be brewed at The Grumpy Troll are likely to have their recipe adjusted to meet the limits of The Grumpy Troll’s brewery.
You can send an email to any of the following individuals via the Contact section.