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Subject: JudgeNet Digest #1189 (Jan 02, 1996)
Date: 2 Jan 96 01:17:36 EST (Tue)
Message-Id: <9601020117.AA03255 at synchro.com>


JudgeNet Digest #1189				   Tue 02 Jan 1996


                               JudgeNet
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Contents:
  More                                     ("Nathaniel P. Lansing")
  Guidelines (Part 12)                     (Tim Dawson)

----------------------------------------------------------------------

Date: Mon, 1 Jan 1996 16:08:05 -0500 (EST)
From: "Nathaniel P. Lansing" <delbrew at pgh.nauticom.net>
Subject: More 

 Happy new year, I hope we find everyone safe today. As everyone is probably
as bleary as myself I will be typing softly today, even this new soft touch
keyboard is a little too loud:-(
 There are many good points in #1088 regarding volunteering time and money.

Dennis,
 I am our clubs 'membership-meister' and I also find that sometimes it
doesn't seem worth the bother to keep track of a stamp here and there, a few
phone calls across the state to distant members. No-one expects that I do
that and no-one expects that you do it, but sometimes it just seems
expedient doesn't it?
 Quite obviously there is little appreciation for what it takes to keep the
Program going. I will take this time to thank you, Scott, Russ, Ed and
everyone that I don't even know that keep the whole thing going. There is
quite a bit of time and energy put out by all of you. Even the judges that
are never heard from; for without them there is no Program. Thanks must also
go out to the clubs, their competition organizors, the Judge coordinators;
again without these clubs and their efforts we are nothing. All the effort
we_all_ put into judging and competitions gives all a feeling that it
our_personal_program.I think this is what heats up some of the debates here
sometimes; sort of a feeling of 'ownership'. It is very much like the oft
discussed variations in comments on scoresheets. Four judges with 4
different discriptions of malt/hop balance. Why is it going to be any
different here? ~400 judges with 400 different sets of expectations and
preferences. Should we be at all surprised?
 The thing that gets to me; manditory dues for a volunteer organization,
somehow this just doesn't sound right. Mention is often made about dues for
professional organizations. These dues most likely assist ones advancement
in their profession; at least keeping doctors and engineers abreast of
latest technologies and procedures. The end result being continued income
for the dues paying member. Are we to become so totalitarian as to say a
judge cannot advance in the Program without subscribing to the newsletter? I
truly hope not. The answer lies in maintaining the volunteer status but
finding that bit of 'honey' that will get close to 100% participation in the
letter. Perhaps the companies donating to the newsletter could issue
"percent-off" coupons that members can redeem for hops or malt purchases, a
sort of non-advertisement ad. Or sell advertising,but absolutely limit it to
no more than 1/2 page in any newsletter, that is fairly unobtrusive,
certainly would not have the look of magazine X. Just a coupla ideas.
You mention that once the By-laws are ratified, and tax-free status
established, finances should improve; I guess with corporate donations, not
sponsorship. Since this is beneficial this is a step that should be taken
immediately. It is also not apt to raise such a stir online.
 Ok,gotta go, time for another shot of Pepto and Bufferin.


------------------------------

Date: Mon,  1 Jan 96 22:12:21 EST
From: Tim Dawson <strange-ti at mv.mv.com>
Subject: Guidelines (Part 12)

Hello Everyone,

Here we are at part 12 of the guidelines. One to go.  This one deals with 
Strong Ale/Old Ale, Trappist (Abbey) Ale and Vienna.  The last one will deal 
with Wheat Beers.

Please E-Mail all comments directly to me at:
     tim at strange.mv.com

You can find an up-to-date copy of the complete guidelines on the following 
web page:
     http://www.mv.com/ipusers/strange/styles.html

STRONG ALE / OLD ALE - Higher alcohol version of pale ale though generally not 
as strong or rich as a Barley Wine.  Often regarded as winter warmers.  Old 
ales have a fruity character although the finish may be dry.  A bit syrupy 
when young, but improve with up to five years of aging.  Long term aging in 
the bottle  or tun may give old ales oxidative flavors like a fine old port or 
Madeira wine.  They are medium to full bodied, with a nutty malt sweetness, 
and are very estery.  Usually not very thoroughly fermented, so to leave some 
of the sweetness, flavor and body of the malt sugars in the beer.  Color is 
usually light amber to very dark red.  Hop flavor and bitterness is medium to 
high, but hop aroma is low from the aging process.  Alcoholic strength should 
be recognizable.  Low diacetyl is OK.
Commercial examples: Theakston's Old Peculiar, Old Buzzard, Wobbly Bob, Thomas 
Hardy's Ale, Young's Winter Warmer, Ram Tam, Old Tom, Owd Roger, Old Jock, Old 
Fart, Strong Suffolk, Gale's Prize Old Ale, Gale's 5X.
O.G.: 1.055 - 1.080; Alcohol: 5.5 - 8.5%; IBU's: 30 - 50; SRM: 10 - 16 
 
TRAPPIST ALE  (ABBEY BEER) - Only beer brewed in one of the six remaining 
brewing abbeys may use the term "Trappist".  They are the Westmalle, Orval, 
Rochefort, Sint Sixtus at Westvleteren, and Chimay breweries in Belgium, and 
the Trappists of Schaapskooi at Koningshoeven in the Netherlands.  The six  
Trappist abbeys produce around 20 beers.  Beers brewed by regular breweries 
that are in the Trappist style are called abbey beers.  They are strong, 
top-fermented, amber to copper colored, fruity, aromatic beers with a 
spiciness and slight acidity that sets them apart.  Several have rum notes 
that come from the addition of dark candy sugar in the kettle.  Candy sugar 
appears to enhance head retention and contributes to the beer's aroma, texture 
and flavor.  They are all bottle conditioned, with plenty of yeast sediment.  
3 varieties are made.

House Brew - The weakest of the 3 variations.  It is meant for everyday 
consumption.  The color is amber to copper with light to medium hop 
bitterness.  Hop flavor and aroma can be medium to none.  Medium body.  Slight 
fruitiness and esters are OK.  Low diacetyl is OK.
Commercial examples: Orval, Chimay Premiere (Capsule Rouge), Rochefort 6, 
Westmalle Extra.
O.G.: 1.050 - 1.070;  Alcohol: 5.5 - 7%;  IBU's: 15 - 25;  SRM: 10 - 15.

Special (Dubbel) - Dark amber to full brown ales with a sweet malty flavor and 
a slightly nutty aroma that may give way to some hoppy dryness in the finish. 
 Chocolate and/or roast malt aroma is OK.  Medium- to full-bodied.  Low 
bitterness.  Very low diacetyl is OK.  Aromas and flavors are sometimes 
derived from unique yeast strains.  Low levels of fruity-esters (especially 
banana) is OK.  Small amounts of spices may be added.
Commercial examples: Grimbergen Dubbel, Affligem Dubbel, Rochefort 8, Chimay 
Cinq Cents (Capsule Blanche), Chimay Grande Reserve (Capsule Bleue), La Trappe 
Dubbel, Westmalle Dubbel, Westvleteren 6 Special.
O.G.: 1.070 - 1.095; Alcohol: 7 - 10%; IBU's: 20 - 25; SRM: 12 - 20.

Extra special (Triple) - A paler and stronger ale, brewed from pale Pilsner 
malts with candy sugar added to boost the O.G..  Complex aroma and palate with 
delicately light aromatic hop characteristics, light malt aroma and a light 
citric fruitiness.  Medium- to full-bodied.  Neutral hop/malt balance in the 
flavor, each being low to medium.  Finish may be sweet.  As with doubles, 
aromas and flavors are sometimes derived from unique yeast strains and small 
amounts of spice are sometimes added.  Deep gold to amber.  Alcoholic, but 
best examples do not taste strongly of alcohol.  Spicy, phonemic-clove, banana 
flavors, esters are OK.
Commercial examples: Grimbergen Tripel, Mateen, Affligem Tripel, Westmalle 
Tripel, Rochefort 10, La Trappe Tripel, La Trappe Quadrupel, Westvleteren 8 
Extra, Westvleteren 12 Abbot.
O.G.:1.090 - 1.100;  Alcohol: 9 - 10%;  IBU's: 20 - 30;  SRM: 7 - 10.

VIENNA - The classic amber lager style.  Originally brewed in Austria by the 
famous brewer, Anton Dreher, in 1841.  It has now become rare in Austria.  
Reminiscent of Oktoberfest but with a less robust sweet malt character.  This 
distinctive style owes much of its character to the method of malting.  Vienna 
malt provides the dominant toasty flavor, aroma, and unique color.  May have 
low malt sweetness on the palate but should have a fairly dry finish.  Low to 
medium bitterness from "noble-type" hops.  This beer is light to medium bodied 
with a reddish-amber to light brown color.  Low hop flavor and aroma from 
"noble-type" hops put the emphasis on the malt.  No fruitiness or esters.  Low 
diacetyl is OK.
Commercial examples: Newman's Albany Amber, Dos Equis Amber, Portland Lager, 
Ambier Genuine Vienna Style, Negra Modelo, Red Wolf.
O.G.: 1.046 - 1.055;  Alcohol: 4.5 - 6%;  IBU's: 20 - 30; SRM: 10 - 15


Tim Dawson            "So many beers...
tim at strange.mv.com
Manchester, NH             So little time"!!
Brew Free or Die!


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