David Towles of Amarillo, Texas, a dedicated member of the Amarillo High Plains Drafters (AHPD), has achieved a significant honor in the competitive world of homebrewing, securing a gold medal in Category 6: Amber European Beer at the 2026 National Homebrew Competition Final Round. This prestigious award recognizes Towles’ exceptional skill and dedication, as his meticulously crafted beer triumphed over a field of 125 entries, underscoring the high caliber of competition at this national event. The victory not only highlights Towles’ personal brewing prowess but also brings commendation to the AHPD club, known for fostering a community of passionate and skilled brewers.
The Pinnacle of Homebrewing Excellence: The National Homebrew Competition
The National Homebrew Competition (NHC), often hailed as the Super Bowl of homebrewing, is an annual event organized by the American Homebrewers Association (AHA). It serves as the most prestigious and challenging amateur brewing competition in the United States, drawing thousands of entries from across the globe. The competition is structured in multiple rounds, beginning with regional or national preliminary judging, culminating in a final round where the best beers from each category are evaluated by a panel of expert judges. Achieving a medal, particularly a gold, signifies a beer that has met the highest standards of aroma, flavor, appearance, mouthfeel, and overall execution, as defined by the Brewers Association’s Beer Judge Certification Program (BJCP) guidelines.
For 2026, the NHC continued its tradition of rigorous evaluation, with thousands of homebrewers submitting their creations across a wide spectrum of beer styles. Category 6, Amber European Beer, encompasses a diverse range of traditional European lagers and ales characterized by their malt-forward profiles, balanced hop character, and amber hue. These styles often demand a deep understanding of malting, fermentation control, and ingredient selection to achieve the desired balance and complexity. Towles’ victory in this competitive category is a testament to his mastery of these elements.
A Glimpse into the Award-Winning Brew: Ingredients and Process
David Towles’ gold medal-winning Amber European Beer is a carefully constructed recipe that emphasizes rich malt character and a balanced hop profile, aligning with the characteristics of the category. The ingredient list reveals a thoughtful selection of malts designed to create depth and complexity:
Malts & Adjuncts:
- 6 lb. (2.72 kg) Weyermann Barke Pilsner Malt
- 3 lb. (1.36 kg) Vienna Malt
- 2 lb. (0.91 kg) Light Munich Malt
- 12 oz. (340 g) Weyermann Caramunich I
- 8 oz. (227 g) Weyermann Caramunich III
- 8 oz. (227 g) Weyermann Melanoidin Malt
- 1 oz. (28 g) Weyermann Carafa Special II
This impressive malt bill suggests a beer with a significant grain bill, aiming for a robust malt backbone. The use of Weyermann Barke Pilsner malt as the base provides a clean, crisp foundation, while Vienna and light Munich malts contribute bready and toasty notes. The inclusion of Caramunich I and III, along with melanoidin malt, is key to developing the desired amber color and complex caramel, toffee, and honey-like flavors characteristic of well-executed amber lagers. The small addition of Carafa Special II, a dehusked chocolate malt, likely serves to deepen the color without introducing unwanted roastiness or astringency, a common technique in achieving a smooth, dark malt profile.
Hops:
- 1 oz. (28 g) Saaz, 2.6% alpha acid @ 60 minutes
- 0.66 oz. (19 g) Sterling, 11% alpha acid @ 60 minutes
- 1 oz. (28 g) Saaz, 2.6% alpha acid @ 15 minutes
- 1 oz. (28 g) Saaz, 2.6% alpha acid @ 0 minutes
The hop selection points towards a balanced approach, utilizing noble hops known for their distinctive aromatic qualities. Saaz, a classic Czech hop, contributes spicy, floral, and slightly earthy notes, while Sterling, an American hop with Czech lineage, offers a similar noble hop character with hints of citrus and spice. The bittering addition at 60 minutes, a blend of Saaz and Sterling, would establish a foundational bitterness. The later additions of Saaz at 15 minutes and flameout (0 minutes) are intended to impart aroma and flavor without overwhelming the malt character, creating a nuanced and aromatic drinking experience.
Yeast:
- 3 L starter Wyeast 2278 Czech Pils
The choice of Wyeast 2278 Czech Pils yeast is critical for an authentic Amber European Beer. This strain is known for its clean fermentation profile, producing a crisp lager with subtle sulfur notes and a slight spicy ester character that complements the malt and hop complexities without dominating them. A large starter ensures a healthy and vigorous fermentation, essential for producing a high-quality lager.
Water Profile:
The water profile provided is: Ca 56 ppm, Mg 0 ppm, Na 8 ppm, Cl 56 ppm, SO4 61 ppm, HCO3 16 ppm. This profile is relatively low in mineral content, particularly bicarbonate, which is typical for brewing styles that emphasize malt character. The chloride and sulfate levels are balanced, suggesting an aim for a rounded mouthfeel and a subtle hop crispness without excessive dryness or harshness.
Technical Specifications of the Winning Brew
The technical specifications of Towles’ gold medal beer provide further insight into its intended profile and the brewer’s execution:
- Yield: 5.5 U.S. gal. (20.8 L) – A standard homebrew batch size.
- Original Gravity (OG): 1.058 (14.2 °P) – Indicating a moderately strong beer with a good amount of fermentable sugars.
- Final Gravity (FG): 1.014 (3.5 °P) – Suggesting a good attenuation, leaving a slight residual sweetness and body.
- Alcohol By Volume (ABV): 5.6% – A common and approachable ABV for Amber European styles.
- International Bittering Units (IBU): 35 – A moderate level of bitterness that balances the malt sweetness.
- Standard Reference Method (SRM): 14 – This SRM value falls within the typical range for an amber beer, indicating a rich, reddish-brown hue.
- Brewing Efficiency: 68% – A respectable efficiency, indicating effective extraction of sugars from the grains.
The Art of Decoction and Pressure Fermentation
The brewing directions reveal a sophisticated approach to creating this award-winning beer, highlighting techniques often employed by experienced brewers seeking to maximize malt character and fermentation control.
Mash and Boil:
"Mash in at 145°F (63°C) and hold for 30 minutes. Pull a first decoction of 1/3 of the mash and boil for 20 minutes, then add back to the main mash to raise the temperature to 158°F (70°C). Hold at 158°F (70°C) for 15 minutes. Pull a second decoction of 1/3 of the mash and boil for 20 minutes, then add back to the main mash to raise the temperature to 165°F (74°C) for a 10-minute mashout. Boil for 90 minutes."
The use of a double decoction mash is a hallmark of traditional European lagers, particularly those from the Czech Republic. This technique involves separating a portion of the mash, boiling it, and then returning it to the main mash. The boiling process gelatinizes starches and develops melanoidins through Maillard reactions, contributing a distinctive bready, toasty, and slightly sweet character to the beer that cannot be easily replicated with single infusion mashes. The precise temperature rests and decoction steps suggest a deep understanding of enzyme activity and malt transformation. A 90-minute boil is also common for lagers to ensure proper wort concentration, hop isomerization, and DMS (dimethyl sulfide) reduction.
Fermentation and Conditioning:
"Ferment at 50°F (10°C) under pressure. When the gravity hits approximately 1.020, slowly increase the temperature to 64°F (18°C) to allow the beer to finish and perform a diacetyl rest. Hold for several days until the final gravity is reached. Cold-condition and lager for 14 days. Transfer to keg and force-carbonate to 2.4 volumes of CO2."
Fermenting under pressure, often referred to as "Kettle Sour" or "Pressure Fermentation" in modern brewing, is a technique that can enhance lager character and flavor development. By fermenting at cooler temperatures (50°F or 10°C) under a controlled pressure, brewers can achieve clean lager fermentation while minimizing the production of undesirable esters and fusel alcohols. The subsequent temperature increase to 64°F (18°C) for a diacetyl rest is crucial for lagers. This allows the yeast to reabsorb any diacetyl (a buttery off-flavor) that may have been produced during cooler fermentation. The extended cold conditioning and lagering period of 14 days are essential for lagers to clarify, mellow, and for the flavors to integrate. Finally, force-carbonating to 2.4 volumes of CO2 ensures the desired level of effervescence for the style.
Towles’ statement, "I wanted this Czech Amber to showcase rich Maillard character with noticeable caramel flavors," directly reflects the intricate process and ingredient choices. The decoction mash and the specific malt selections are all aimed at achieving these precise flavor profiles.
Community Recognition and Broader Implications
The success of David Towles at the National Homebrew Competition is not just a personal triumph but also a moment of pride for the Amarillo High Plains Drafters (AHPD). Clubs like AHPD play a vital role in the homebrewing community, providing a platform for education, recipe sharing, and friendly competition. Their members often push the boundaries of brewing knowledge and techniques, contributing to the overall advancement of the craft.
This award also serves as an inspiration to countless other homebrewers. It demonstrates that with meticulous planning, a deep understanding of brewing science, and a commitment to quality ingredients and processes, amateur brewers can produce beers that rival those of professional craft breweries. The availability of Towles’ winning recipe, as is often the case with NHC medal winners, allows other homebrewers to learn from his success, experiment with similar techniques, and further elevate the standard of homebrewing.
The NHC continues to be a critical barometer for emerging trends and techniques in homebrewing. The sophistication of recipes like Towles’ Amber European Beer, incorporating elements like decoction mashing and pressure fermentation, signals a growing interest among homebrewers in historical brewing methods and advanced fermentation control.
As the landscape of craft beer continues to evolve, homebrewers remain at the forefront of innovation and exploration. David Towles’ gold medal win is a shining example of the dedication, artistry, and scientific rigor that define the pinnacle of this beloved hobby. His achievement will undoubtedly inspire a new wave of brewers to pursue excellence and contribute their unique creations to the vibrant tapestry of the homebrewing world. The AHA’s commitment to showcasing these medal-winning recipes, accessible through their platform, ensures that these exemplary brews can be studied and replicated, fostering a continuous cycle of learning and improvement within the global homebrewing community.
