From synchro!judge-request at uu6.psi.com Wed Mar 2 15:23:07 1994 Received: from uu6.psi.com by goodman.itn.med.umich.edu with SMTP id AA04236 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Wed, 2 Mar 94 15:22:34 -0500 Received: from synchro.UUCP by uu6.psi.com (5.65b/4.0.071791-PSI/PSINet) via UUCP; id AA24096 for ; Wed, 2 Mar 94 11:59:20 -0500 Received: by synchro.com (smail2.5) id AA14606; 2 Mar 94 05:11:53 EST (Wed) Reply-To: judge at synchro.com (JudgeNet) Errors-To: judge-request at synchro.com Precedence: bulk Message-Id: <9403020511.AA14606 at synchro.com> From: judge-request at synchro.com (JudgeNet Administrator) To: judge-recipients at synchro.com (JudgeNet Recipients) Subject: JudgeNet Digest #702 (Mar 02, 1994) Date: 2 Mar 94 05:11:53 EST (Wed) JudgeNet Digest #701 Tue 01 Mar 1994 THE BEER JUDGE DIGEST Chuck Cox , digest administrator Michael Hall , archive administrator digest submissions to judge at synchro.com administrative requests to judge-request at synchro.com send rank updates to the administrative address messages sent to the wrong address will be ignored FTP archive information in /pub/judge/README on cygnus.ta52.lanl.gov Sponsored by SynchroSystems and the Riverside Garage & Brewery Contents: ---------------------------------------------------------------------- From JudgeNet Tue Mar 1 05:52:39 1994 From: Jay Hersh Subject: Re: Contest software Russ Wigglesworth developed the software used for the AHA National competitions. Russ can be reached at rad_equipment at rad-mac1.ucsf.edu The nice thing about this software is that it allows use of either all scores per entry in which case it averages them, or takes an assigned score which replaces the average. The software is written in the Filemaker database. There is extra stuff in it that you won't need if you're not running one of the AHA National contests but it isn't too difiicult to strip stuff out and Russ might make a stripped version available to AHA Sanctioned competitions perhaps.... (he's a pretty nice guy :-) JaH -------------------------------------- From JudgeNet Tue Mar 1 05:52:39 1994 From: bickham at msc.cornell.edu Subject: Oatmeal stouts I have to agree with Steve Stroud, who disagreed with my statement that oatmeal stouts should be entered as Specialty Beers. But since there is no oatmeal stout category and the brewer reads that a Specialty Beer is "brewed using unusual techniques and/or fermentable ingredients other than malted barley as a unique contribution to the overall character of a beer," they become specialty beers. While raw oats do add some smoothness and silkiness to a stout, I have to disagree with Steve on grouping them with sweet stouts. A much better description, which also agrees with M. Jackson, is the addition of oats to what would otherwise be a dry stout. In other words, there is still a perceptible roast barley character which is almost absent in a sweet stout. So while these oatmeal stouts are better grouped with stouts, the unique contribution of the oats makes them a specialty beer, specifically a dry stout with oats as the special ingredient. Of course oats are really fruits, but they don't come to mind when we think of fruit beers ;-) I don't intend this to be a flame of Steve - he helped write the style definitions and knows how the different styles should be grouped, but my point is that John Doe brewer will likely enter his oatmeal stout as a specialty beer, as was the case in Kingston last year. Perhaps the comment "oats may be used" in the dry stout definition would ensure that all of the stouts are kept together. It really should be a separate subcategory, but from what I've seen, there hasn't been enough entries to warrant the addition. Scott - -- ======================================================================== Scott Bickham bickham at msc.cornell.edu ========================================================================= -------------------------------------- From JudgeNet Tue Mar 1 05:52:39 1994 From: Jeremy Ballard Bergsman Subject: Alts/DAB Dark I'm sorry, I seem to have lost the post, but I believe somebody said that DAB Dark was an alt, but that it was maltier and less bitter than typical. Well, as I have never had an alt, I ran out to buy and taste some. I found it not very malty (except for a slight hint of dark malt character that surprised me [and might have been something else]), and quite bitter. I would estimate it to be in the low 40's, IBU-wise. This is well beyond the AHA's suggested range for alts. Could one of you alt experts comment? On a slightly different note, I tasted it side by side with St. Stan's amber alt, just for fun (I know, it's not authentic). In both I noticed a very slight odor of camphor. Is this typical? On a very different note for those wanting to organize the Bay area BJCP exam, I asked at my homebrew club meeting and got 1 yes and 5 strong maybe's, all (including me) depending on the date. Also, I learned from them that it is typical for the exam administrator to offer a review a week or so before the test. Many of the maybe's were contingent on whether this would be offered. Will it? Thanks. Jeremy Bergsman jeremybb at leland.stanford.edu -------------------------------------- End of JudgeNet Digest ************************