From synchro!judge-request at uu6.psi.com Fri Apr 29 06:30:32 1994 Received: from uu6.psi.com by goodman.itn.med.umich.edu with SMTP id AA01397 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Fri, 29 Apr 94 06:30:28 -0400 Received: from synchro.UUCP by uu6.psi.com (5.65b/4.0.071791-PSI/PSINet) via UUCP; id AA21644 for ; Fri, 29 Apr 94 06:00:05 -0400 Received: by synchro.com (smail2.5) id AA17076; 29 Apr 94 05:21:09 EDT (Fri) Reply-To: judge at synchro.com (JudgeNet) Errors-To: judge-error at synchro.com Precedence: bulk Message-Id: <9404290521.AA17076 at synchro.com> From: judge-request at synchro.com (JudgeNet Administrator) To: judge-recipients at synchro.com (JudgeNet Recipients) Subject: JudgeNet Digest #747 (Apr 29, 1994) Date: 29 Apr 94 05:21:09 EDT (Fri) JudgeNet Digest #747 Fri 29 Apr 1994 THE BEER JUDGE DIGEST Chuck Cox , publisher 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 Published by SynchroSystems and the Riverside Garage & Brewery Contents: BJCP Exam (Frank J Dobner +1 708 979 5124) Re: JudgeNet Digest #746 (Apr 28, 1994) (Renee Peloquin Mattie) Re: Brettanomyces in Porter. ("C. John Mare") ---------------------------------------------------------------------- Date: 28 Apr 94 13:28:00 GMT From: fjdobner at ihlpa.att.com (Frank J Dobner +1 708 979 5124) Subject: BJCP Exam Future Exam Takers, Here is the exam that I took earlier this month. Russ, I was suprised to hear that the BJCP hands out prior exams. Not that they shouldn't but that I never heard from any source either official or unofficial that that was done. Anyway here is the exam. I kept my copy of the exam from the test since no one asked for it back after the exam. I hope that someone can put it to good use. I certainly appreciated the good folks that did the same for me when I took the exam. Frank Dobner ........................................................................... North American Beer Judge Certification Exam April 10, 1994 - Blue Island, Illinois 1. Describe how the Beer Judge Certification Program is organized and how a judge progresses within it. 2. Describe and discuss the following beer flaws. How does the brewer avoid them? Are there any styles where these flaws are acceptable? 1) corn 2) astringent 3) light body 3. Provide a complete five gallon ALL-GRAIN recipe for OKTOBERFEST listing ingredients and procedure. Give original and final gravities. Explain why the recipe fits the style. 4. Describe and differentiate the tastes and aromas of Anchor Steam, Newcastle Brown, Dos Equis, and Bass Ale. Also specify their styles. 5. What is meant by the terms "hot brewk" and "cold break?" Explain why ther are important in brewing. 6. Describe and differentiate Abbey and Trappist beers, giving commercial examples. 7. Describe how water and mineral content influences each of the following styles of beer. 1) Dry Stout 2) Pale Ale 3)Munich Dunkel 8. Explain the maching process. Discuss three different mashing techniquess and the merits of each. 9. Describe and differentiate four distinctly different GERMAN BOTTON-FERMENTING beer styles. Note that color differences don't count as beer styles. Give commercial examples of each. 10. Identify, describe and give commercial examples of a major beer style commonly associated with: 1) Burton-on-Trent 2) Edinburgh 2) Berlin ------------------------------ Date: Thu, 28 Apr 1994 13:02:57 -0400 (EDT) From: Renee Peloquin Mattie Subject: Re: JudgeNet Digest #746 (Apr 28, 1994) Hello. I'm new to this forum, and was wondering if you judges and contest organizers have collected your wisdom on running a competition. As co-president of BUZZ, I am interested in seeing the first annual BUZZ-Off go well this June. I have never been behind the scenes at a competition, and while I hope to do so before it is our turn, I would still appreciate the list of "Do's" and "Don'ts" that might help us get the beers presented at the proper temperatures and other such details, and generally keep things running smoothly. Any advice? Renee Peloquin Mattie rmattie at ccantares.wcupa.edu ------------------------------ Date: Thu, 28 Apr 1994 16:57:37 -0700 (MST) From: "C. John Mare" Subject: Re: Brettanomyces in Porter. The idea of Brettanomyces presence of "none to medium" as a descriptor for porter sounds more reasonable to me than requiring the presence. There are now, and have been for many years, excellent porters brewed in steel or copper with no Brett presence, and thus requiring this as a feature would be unreasonable in my view. If brewers wish to add Brett to obtain an extra dimension, good for them. Perhaps they will be the winners in competitions because of this, and we will all learn something ! John Mare ------------------------------ End of JudgeNet Digest ************************