If you have registered, log in and then choose Edit Account from the My Account menu indicated by the icon on the top menu.
If you have not registered and are willing to be a judge or steward, please register.
If you would like to volunteer to be a competition staff member, please register or update your account to indicate that you wish to be a part of the competition staff.
The Central Oregon Homebrewers Organization welcomes you to our annual Spring Fling Homebrew Competition which we hope to make this a #1, first-class, experience for you as judges and stewards! We simply could not make this competition work without your help.
The Old Mill District has loaned us a 12 foot refrigeration trailer to keep the entries cold. They're coming from the cooler at The Brew Shop right into the pre-chilled trailer to ensure the beers are in the best condition possible.
Judging will commence on Friday, April 27th at 5:00 p.m. and a light dinner will be provided. Judging will end Friday night no later than 9:00 p.m.
Judging will resume on Saturday, April 28th at 9:00 a.m. A light breakfast of bagels & cream cheese, pastries & coffee will be provided.
All stewards and judges must arrive no later than 8:30 a.m. (Special arrangements can be made with Jon Abernathy or Mike Furry, the Organizers or Marty Brown, the Head Steward).
A hearty lunch will be provided on Saturday. Judging will end at approximately 5:00 p.m.
BOS judging will commence on Sunday, April 29th at 10 a.m. (These judges will be selected by Randy Scorby, the Judge Director).
There will be a raffle during the BOS judging. During the raffle, we'll have meat & cheese platters with crackers, breads, grapes, and other finger food...oh, and did I mention we'll be pouring beer! I mean, really, what's a party w/o BEER! All of the remaining beer from the competiton will be available to sample.
The Awards Ceremony will follow BOS judging and "party"/raffle (at approx. 1:00 p.m.)
Judges will receive further information via email from Randy Scorby or Jon Abernathy.
Stewards will receive further information via email from our Head Steward Marty Brown.