Root Beer Competition Sunday, November 23, 2008. 1:30 PM – Grades 1-5 2:30 PM – Grades 6-8 3:30 PM – Grades 9-12 Center, Centennial Building, Fair Park [Grade Groups DO apply] [“Contestant” is defined as a team of up to four students] (Back to Competitions)

The objective of this competition is to allow the students to learn the chemical process of fermentation, as well as to learn the value of taste and odor in customer approval. We are also hoping to include consumer chemistry within the scope of the Winston Science Competitions.

(1) Contestants must learn how to brew root beer. There are numerous techniques and recipes available on the Internet.

(2) Categories for entry:

• All Natural – made from scratch
• Extract – made from extract
• Cream Soda – root beer flavored with vanilla (light in color)

(3) There are no limitations on the root beer except as set out below:

1. The product must be safe to drink.
2. The product must pre-tested by the team for taste and aroma.
3. Contestants cannot artificially carbonate their root beer. All carbonation must come from the natural fermentation process.

(4) The following is required to complete your project:

1. List of ingredients used in your root beer.
2. Provide a statement explaining how the root beer was prepared. Completeness if important.
3. Include photographs showing all the steps used in brewing the root beer. Teams will be disqualified if it is obvious that brewing steps were not photographed.
4. Statement declaring that the root beer is the product of the team, and contains no professionally brewed root beer.
5. Team members must be on hand to discuss their root beer process.

(5) The team that produces the most tasty, visually pleasing root beer will be deemed the winner of this competition.

Suggestions for Brewing

• Students can use either glass or plastic containers.
  1. If you use glass containers, please be sure to fully wrap each root beer bottle in multiple layers of newspaper during the fermentation stage. This will contain the contents in the event the bottle leaks.
  2. If you use plastic containers, please be aware that the root beer may absorb distinct flavors from the plastic bottle itself.
• Make sure all of the equipment has been sterilized.
• Cap your bottles for a tight seal and better carbonation.
• Make sure that the yeast has been activated (72 degrees) and not killed (90 degrees). Use a brewers yeast rather than a baking yeast.
• Avoid over exposure to direct sunlight.
• Have glasses or clear cups with ice ready for the judges.

Judging Process

A panel of judges will assemble to taste each team’s product. After full consideration of the root beer entries, the winners will be announced. Criteria for judging includes all of the following:

• Presentation (1-5): Your brewing process, display and required information.
• Color (1-5): Does the color match the type or style of brew.
• Clarity (1-5): Cloudy root beer is a result of a brewing problem.
• Aroma (1-5): Offensive odors, such as sour, are a result of contamination.
• Carbonation (1-5): Light and active, with a good thick creamy head.
• Taste (1-5): Flavor of all ingredients, balance and finish.
• Marketing (1-5): Visual Appeal of packaging and display. Quality of oral presentation.
• Met Requirements (1-5)