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From: judge-request at synchro.com (JudgeNet Administrator)
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Subject: JudgeNet Digest #705 (Mar 05, 1994)
Date: 5 Mar 94 05:12:22 EST (Sat)


JudgeNet Digest #705				   Sat 05 Mar 1994


			 THE BEER JUDGE DIGEST

	  Chuck Cox <chuck at synchro.com>, digest administrator
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Contents:
  JudgeNet Digest #695 (Feb 18, 1994)      (Bruce Feist)

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Date: 04 Mar 94 07:33:15 -0500
From: Bruce.Feist at f615.n109.z1.fidonet.org (Bruce Feist)
Subject: JudgeNet Digest #695 (Feb 18, 1994)

jc> From: chuck.wettergreen at aquila.com (Chuck Wettergreen)
jc> Subject: specialty beers

jc> Which brings me to specialty beers which are not a classic
jc> style.  It would seem, that without a standard or style to
jc> compare to, all the judge can do is first look for defects,
jc> and then look to "drinkability".  Could someone please
jc> comment on the judging of these styles?

IMO, a specialty beer that isn't a classic variation should be judged as
though it's an attempt to create a style centered around the specialty.  So,
for an herb or fruit beer, important issues would be:

  Do the special ingredients come through?
  Do they work with beeriness of the drink, or is it a bad combination?
  Is it an interesting combination?  (I think points can be given for
originality).

These would be the equivalents of being true to style for a classic beer.
Afterwards, the normal criteria for defects can be applied (lack of
infection, off flavors, and haze, for instance).

For that matter, a judge may decide that traditionally off-flavors might be
appropriate for a given style.  If a wheat beer can have a clove character,
maybe the same is true for some specialty beers as well (for instance).  The
key should be how well the combination works.

I, for instance, am trying very hard to convince my fellow brewers that fusel
alcohols are on-style for pomegranite ales... <g>

Bruce

- --- timEd-A10b

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End of JudgeNet Digest
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