From synchro!judge-request at uu6.psi.com Fri Jun 3 06:38:30 1994 Received: from uu6.psi.com by goodman.itn.med.umich.edu with SMTP id AA01191 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Fri, 3 Jun 94 06:38:25 -0400 Received: from synchro.UUCP by uu6.psi.com (5.65b/4.0.071791-PSI/PSINet) via UUCP; id AA15379 for ; Fri, 3 Jun 94 06:26:26 -0400 Received: by synchro.com (smail2.5) id AA19281; 3 Jun 94 05:28:08 EDT (Fri) Reply-To: judge at synchro.com (JudgeNet) Errors-To: judge-error at synchro.com Precedence: bulk Message-Id: <9406030528.AA19281 at synchro.com> From: judge-request at synchro.com (JudgeNet Administrator) To: judge-recipients at synchro.com (JudgeNet Recipients) Subject: JudgeNet Digest #776 (Jun 03, 1994) Date: 3 Jun 94 05:28:08 EDT (Fri) JudgeNet Digest #776 Fri 03 Jun 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: brown ale vs. scottish export (John DeCarlo x7116 ) Alts (Algis R Korzonas +1 708 979 8583) Browns & Scottish export (Jim Cave) ---------------------------------------------------------------------- Date: Thu, 2 Jun 94 09:42:17 EST From: John DeCarlo x7116 Subject: brown ale vs. scottish export >So what is the difference? Scottish Export can have a wider range of >colors. The possibility of a smoky character is the scottish is >allowed but not listed as the defining characteristic. English brown >says "sweet and malty", but "high maltiness" in the scottish export >definately implies a certain degree of sweetness. I think this is a perfect example of why the exam asks about commercial examples. The AHA definitions are not sufficient in and of themselves--you really need to have tasted examples. Although I am no expert in this area, I have tasted both of them (not side-by-side) and feel that there are differences readily tastable. The types of malt used, the yeast used are pretty different (at least as far as my poor memory and notes from various tastings/classes go). Also, this gives me an opportunity to let off a little steam: Don't get so hung up on the AHA definitions. Whew, I feel better already. The AHA definitions are often not really representative of commercial or historical examples, they have overlap with other styles, they have gaps between similar styles, etc. In other words, they are grossly insufficient for brewing a beer to style. You really need to understand the types of ingredients (hops, malts, yeasts, etc.) and process and have tasted examples to really brew or judge a style. John DeCarlo, MITRE Corporation, McLean, VA--My views are my own Fidonet: 1:109/131 Internet: jdecarlo at mitre.org ------------------------------ Date: 2 Jun 94 14:45:00 GMT From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583) Subject: Alts I judged Alts at the 1st round in Ft. Mitchell and did the same... Actually, I urged the judges at our table to consider both the AHA guidelines and the commercial examples which are quite a bit more bitter than the AHA guidelines would allow. I said that technically, we should judge the beers as per the AHA guidelines, but to not mark off if the Alts exceeded them in bitterness. Al. ------------------------------ Date: Thu, 2 Jun 1994 8:28:04 -0700 (PDT) From: Jim Cave Subject: Browns & Scottish export I just read my post and realized that I more than vague when I said that the export was "drier but not as hoppy as a bitter" what I meant to say was "drier than a brown but not as hoppy as a bitter" Sorry for any misunderstanding Jim ------------------------------ End of JudgeNet Digest ************************