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Subject: JudgeNet Digest #1203 (Jan 24, 1996)
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JudgeNet Digest #1203				   Wed 24 Jan 1996


                               JudgeNet
			 The Beer Judge Digest

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Contents:
  Larger Than Life                         (John DeCarlo              )
  OGs and IBUs                             (KJBREW)
  More on Altbiers                         (Jim Busch)
  Competition Announcement - Call for Judges (hollen)
  Beers TOO Big or TOO Small               (Rob Reed)
  Feeding Judges                           (Fred Hardy)
  Uncl: Altbier                            ("Calvin Perilloux")
  Re: Alt                                  ("Roger Deschner  ")
  Historical Braggot with Hops             (Spencer W Thomas)
  CABA's 1996 MIM Competition              (Michael Ligas)
  BJCP get's an F in judge training.       ("Jim Ellingson")

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

Date: Tue, 23 Jan 96 08:08:12 EST
From: John DeCarlo               <jdecarlo at homebrew.mitre.org>
Subject: Larger Than Life

Bill Giffin rants and raves about giving *large* beers awards when they are 
out of style.  It is interesting, but in my experience, the *more* 
experience a judge has, the more likely he or she is to favor the too-large 
beers.  Could be because of past experiences and my data samples are small.

Anyway, if I bring up the fact that a beer seems to strong for the style, no
one has argued with me too much.  Except for very gross examples, I have yet
to get anyone to give it 24 for being out of style, which is probably OK.

I wonder what Bill would write on the judging sheet for a Pale Ale that was 
1.080 instead of 1.040.  Too alcoholic?  Too malty?  Everything is right for
style except the gravity and so it is out of style?  I guess I am asking 
because if the beer is well brewed, alcoholic strength is usually the main 
clue for me, and how to mark it down is unclear.  If I make a comment like 
"very nice beer, but is too strong for a Weizen, try entering it as a 
Weizenbock in the future" and all the subsections point out good stuff, the 
only way you can give a low score is to say "out of style".  If some judges
think it is close enough to be in style (can you say "guidelines"?), the 
scores will be *way* off.

Anyway, as a judge, I have taken off anywhere from just a few points in the 
flavor section to a *lot* for being out of style (with concern over where to
take those points off.  It seems weird to take them all from drinkability 
and flavor while pointing out that the flavor is great, just too strong), 
depending on the subjective "how *too strong* is it?".

Some further discussion on how other judges approach this subject would help
me, I think.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo at mitre.org


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

Date: Tue, 23 Jan 1996 09:35:00 -0500
From: KJBREW at aol.com
Subject: OGs and IBUs

Come on Bill, not every judge has a Gas Chromatograph for a pallet. Have you?
If the beer tastes right for style, I say enter it. Those were fightin' words
you posted this morning. This is only a hobby for most of us. While I can
taste the difference between an IPA and an Ordinary Bitter, I'm not going to
give First to a lousy beer just because a clean well crafted one has "too
much" flavor. The fact of the matter is that people judge according to their
experience. If you are looking for that one pint you had one time way back
when you backpacked through Europe and sat youself down at the Goats Scrotum
Inn, you'll NEVER  find it at a judging tabe in some urban hotel ballroom.
You judge the beers in front of you against EACH OTHER within a set of
guielines.  We don't need any more anal-retentive technogeeks scaring people
away from competitions. New brewers who are rightfully proud of their first
Grrreat beer should be encouraged to enter. Comments like yours this morning
will do nothing but scare off novice brewers and engender hostillity. I'm
pretty much a lurker on Judgenet and on HBD, and I've read lots of your
posts. This time I think you were wayyyy off mark. 

                  Cheers--Ken Rich  Houston Texas
                      kjbrew at aol.com
                       713-861-3130

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

Date: Tue, 23 Jan 1996 09:50:15 -0500 (EST)
From: Jim Busch <busch at eosdev2.gsfc.nasa.gov>
Subject: More on Altbiers

Al wrote about Altbiers and divided them into 3-4 categories.

<Deschner and Jackson clearly state that the very *best* example of a
<Duesselforfer Altbier is Zum Uerige which was listed in Anton Piendl's
<analysis as:

>Uerige Alt,  48.0

This is the best example of an aggressively bitter alt.  Sometimes
when Im in Dusseldorf I prefer the others too: Schussel and Schumacker.

<I also tasted the lesser Schlosser, Hannen and Diebels Alts, which *are*
<from Duesseldorf (I'm sure the first two are), but are clearly a step down
<in quality.  In Anton Piendl's analysis:

>Schlosser Alt, 32.0
>Hannen Alt, 28.0
>Diebels Alt, 31.5

What you are doing is stating a preference for highly bitter alts as
exemplified by those made in the hausbraueries of Dusseldorf.  This
does not mean that a 30 IBU alt is not a true alt.  The range of 
IBUs for alts clearly is large, including 30-55 IBUs.  Its hard
to argue that a 35 IBU alt is lacking in qualtiy over a 55 IBU one.
Its a matter of brewers choice and the fact that the vast majority
of alts in Germany are in the 30-45 IBU range should not be ignored.

Similarly, the vast majority of Bavarian Pils are 30-35 IBUs, but we
may actually prefer more bitter ones.  This does not mean a Pils must
be 40 IBUs to be worthy of a high score.

Jim Busch

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

Date: Tue, 23 Jan 96 06:56:48 PST
From: hollen at vigra.com
Subject: Competition Announcement - Call for Judges


QUAFF
c/o Bob Whritner
2605 Curie Pl.
San Diego, CA 92122
(619)458-9840
whbob at arcane2.ucsd.edu

re: Third annual America's Finest City Home Brew Competition

Dear Beer Evaluator:

The contest season is upon us, and the AFC contest will be a good
opportunity to score some points and warm-up your palette for the year
of judging.  Last year we judged about 300 beers and we expect at
least as many this year.  Your presence at the contest will be greatly
appreciated.

Following are this year's vital facts:

	Date:		Saturday March 2nd, 1996
	Place:		AleSmith Brewing Co.
			9368 Cabot Dr. (Miramar area)
			San Diego, CA 92126
			(619)549-9888
	Time:		9:30 am

Many of you participated in last year's event when AleSmith was an
empty warehouse, you will be interested to see that 12 months later
AleSmith is a fully functioning microbrewery, producing an English
style ESB.  AleSmith ESB and lunch will be served, as well as soft
drinks and water.

We expect this to be a fun and well run event for all who participate,
and we look forward to seeing you at AleSmith.

Registration forms may be requested by Email, USMail or phone.  Please
fill out the registration form and return it A.S.A.P after receipt

Cheers!

Bob Whritner
Judge Coordinator  	

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

Date: Tue, 23 Jan 1996 10:23:09 -0500 (EST)
From: Rob Reed <rhreed at icdc.delcoelect.com>
Subject: Beers TOO Big or TOO Small


Bill Giffin writes concerning huge beers in little categories:

> Anyone who knowingly enters a beer that is larger then the guide-lines 
> is the same person who would steal pennies off a dead man's eyes.  If 
> you enter a beer that exceeds the original gravity on the style  I 
> believe you are incompetent and a cheat, a slime, a low life,  
> considered to be lower then whale manure. 

I didn't read the previous day's post and I answer this knowing that 
I may very well be getting gut-hooked on flamebait...

Does this include entering IPAs with 120 BUs rather than the AHA
prescribed value or Alts in the 50-60 BU range?  How about extremely 
dry IPAs with only 35 IBUs that give the perception of higher bitterness 
levels?

What about beers that are too small for the category?  Is that equally
egregious?  Does entering a huge tasting Ordinary Bitter in the ESB 
category fall under the same proclamation of evil?  What if the brewer 
is a novice, and is looking for feedback?

And finally, the recipe sheet notwithstanding, do we really know what 
the original gravity of these beers was?  Some brewers dither their
data when it comes to filling out recipe sheets.

Cheers,

Rob Reed

- -------------------------------------------------------------------
  You can fool some of the people some of the time, you can fool 43%
 of the people 100% of the time, but you can't fool all the people
 all the time.               -Abraham Lincoln mapped into the 1990s 
- -------------------------------------------------------------------


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

Date: Tue, 23 Jan 1996 11:40:34 -0500 (EST)
From: Fred Hardy <fcmbh at access.digex.net>
Subject: Feeding Judges


[snip] --------------

Greg Kushmerek posted:

With that said: could organizers please try to keep vegetarians in
mind when they complete their food arrangements?  I'm not saying strip
meat completely out of the menu; I'm noting that some judges and
stewards don't eat meat.  

Sticking in a salad isn't a solution, because not all vegetarians eat
salad (it upsets my stomach), and often salads have large volumes of
dressing that are acidic and fattening.  This doesn't even touch on
the fact that salads aren't very filling either.

[snip] ------------------

At the risk of seeming callous, Greg, no way!

There are many reasons why this request is unreasonable, not the least of 
which is your unique definition of vegetarian. There are also judges who 
are strictly kosher, some are vegetarians who permit eating fish, others 
must stick to a salt free diet, and on and on.

We would have to put dietary requests on the judge registration form to 
satisfy all food fads and health driven needs (beliefs?). Please, 
Greg, we organizers are running a homebrew competition, not catering a 
wedding.

Cheers, Fred (the diabetic one)

==============================================================================
We must invent the future, else it will  |          <Fred Hardy>
happen to us and we will not like it.    |
[Stafford Beer, "Platform for Change"]   |    email: fcmbh at access.digex.net


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

Date: Tue, 23 Jan 1996 12:02:51 EST
From: "Calvin Perilloux" <dehtpkn9 at ibmmail.com>
Subject: Uncl: Altbier

  
Al K. states in Judgenet Digest #1202 that...
  
>  ...the title "Duesseldorfer Alt"
>should be reserved for beers that are characterized by the *best*
>examples of the style as defined by Jackson and Deschner.
  
Right on.  Du:sseldorf (there's that fallen umlaut) is generally regarded
as *the* place for Altbier, and it's not simply a single brewery setting
the style, but several providing a pattern, so I think it provides a
good point of reference for a distinctive style.
  
Having never actually tasted an Altbier from tap in Du:sseldorf itself,
I wondered if I should even contribute to this Altbier discussion, but
then here in southern Germany we do get some of the industrial Alts
on tap, and a few kind souls bring us occasional bottles of the smaller
breweries' products from "up north".
  
I have found that in the industrial trio of Schlo:sser, Diebels, and
(ill-regarded here) Hannen Alt, there is indeed little of the fruitiness
that one would expect from a top-fermented beer.  The bitterness is
higher than many people expect, and certainly higher than previous
AHA guidelines ever hinted at.  Yes, these do seem like "brown lagers",
until you put them side by side with various real lagers.  There is a
difference; however, if you're used to drinking APA or English Ale, then
you'd hardly notice the ale character in these.  Given the above three
brews, I think I would even call it a "woodiness" rather than fruitiness.
  
I have to check the (empty... sob) bottles in the cellar to see what
brands they were, but those are from the smaller, more traditional Alt
breweries, and I do remember a more distinct fruitiness, though still
nothing that stood out like an English ale.  Previous postings to
the net indicate that the IBU's for these smaller breweries' Altbiers
are significantly higher than the above-mentioned three, but as memory
serves me, they did not seem so much more bitter when we actually sat
down to drink them.  Perhaps the more complex flavor profile and
added bit of body and sweetness offset the added hop bitterness.
  
I brought some Schmalz Alt back from the States last year, and the
unanimous decision between the (two) German trained brewmasters and
English pubber with whom I split these beers was that it is NOTHING
like an Altbier here in Germany.  Far too sweet for the style,
they said, and I had to agree.
  
By the way, Diebels Alt is from the Du:sseldorf area, but (I have to
the bottle) I think it's the one that's in Mo:nchengladbach, about
20 miles away.  I'll confirm that later when I get to the fridge!
  
Calvin Perilloux                                  "Bayerisches Bier,
dehtpkn9 at ibmmail.com                               Staerker als Heimweh"
Erding, Germany
  

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

Date: Tue, 23 Jan 1996 11:17:51 CST
From: "Roger Deschner  " <U52983 at UICVM.UIC.EDU>
Subject: Re: Alt

Thanks to Al K. for laying out the issues here. (Al: You must have known
I'd comment, after citing me so many times.) It should be clear to
readers of the issue of ZYMURGY in which my Altbier article appeared that
we are dealing with two different beers here, since my article about the
Alts of Dusseldorf was next to an article about "American Alt" which was
describing a very different substance. And yes, some of the more
mainstream Dusseldorf breweries are actually making the Dortmund/American
type - to the consternation of some local purists.

At one point about two years ago, there was a discussion here of
realigning German Ale subcategories. I supported a move to group
Dusseldorf Alt with California Common, and Kolsch with American Cream
Ale. I still do; both have possible historical validity. You could also
group Dortmund Alt with the general Dark Lagers, either German or
American. I think we could achieve much more consistent judging.

The Munster Alt style IS a completely different style, more related to
Berliner Weissbier than to anything else. "Alt" is simply German for
"old", so the term may pop up in surprising places, meaning little more
than the English term "old fashioned". (Bread, cookies, craftsmanship...)

Zum Uerige is almost always hailed as the most outstanding, but I'd say
that the less extreme, but still excellent, Im Fuschen, is more the
median. Also beware that bottled Zum Uerige does not travel or store
well; the hop character rapidly diminishes - possibly due to imperfect
seals with their swing-top bottles. (A possible source of style
misinterpretation here on this side of the Atlantic.)

See also Wayne Luttrell's excellent article about Dussledorf's Altbiers
in the current issue of BREW magazine.

I believe Al is misinterpreting M.J.'s comment that Altbier is "dry". One
of the things that the Zum Uerige brewmaster made very clear is that
their Altbier is very fully attenuated, and that they take great pains to
coax the yeast into working as long as possible before pooping out. They
carefully regulate the rate of temperature drop between the warm primary
and cold secondary fermentation to no more than 1-2 degrees C per day, to
avoid shocking the yeast. The dryness is more of an alcoholic dryness,
than a dryness from a lack of malt character or flavorful esters.
(Although Altbier has NO diacetyl, as AHA correctly states, and some
people interpret lack of diacetyl as dryness.) Perhaps the term
"fully-attenuated" would be more accurate than "dry". During the 97F heat
wave on my last visit to Dusseldorf, Zum Uerige Alt was definitely dry
enough to be refreshing. (And I REALLY DID wake up at night sweating
hops!)

A recent, fascinating, discussion on HBD about the aroma and flavor
contributions from EARLY hop additions places my sensation of hop aroma
and flavor in the best Altbiers into perspective. If you're hopping at 50
IBUs, USING NOBLE HOP VARIETIES, it is impossible to boil all the aroma
and flavor away, because you are shoving bales and bales of low-
bitterness hops into the brew. The 1995 Spalt harvest came in at < 3%AA,
so you've really got to use a bunch to get to 50 IBU.

It astounds me that, in the 15 months since my article appeared,
SUCCESSFULLY goading numerous beer pioneers into traveling to Dusseldorf,
and they have all come back gushing with praise for the real Dusseldorf
Altbier, there is still nobody making a creditable version in the U.S.
(Except for Widmer's special Ur-Alt, sold only in Portland, not to be
confused with Widmer (regular) Alt.) I know there aren't any - my
"Mission From God" at G.A.B.F was to find one, and I couldn't. Most were
icky, sticky, brown, and sweet. (I have had a couple of good homebrewed
ones while judging.) This still surprises me, since I found several
excellent and numerous very good American-made Kolschbiers at the fest.

And when I enter my Altbiers in competitions, I get "too hoppy", "avoid
late hop additions", "lacks body" etc. and they completely miss the
diacetyl which is the most persistent flaw in my own homebrewed efforts.
Sigh.

Roger Deschner      University of Illinois at Chicago     rogerd at uic.edu
Aliases: u52983 at uicvm.uic.edu   U52983 at UICVM.BITNET   R.Deschner at uic.edu
=============== "Civilization was CAUSED by beer." =====================

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

Date: Tue, 23 Jan 1996 14:18:09 -0500
From: Spencer W Thomas <spencer at engin.umich.edu>
Subject: Historical Braggot with Hops

This afternoon, I took a quick walk over to the library and consulted 
  _The Closet of the Eminently Learned Sir Kenelme Digby, Kt. Opened_
2nd Edition, London, 1671.

Therein, I found, on p. 100, the recipe below.  I have attempted to
keep the spelling, capitalization, and phraseology of the orginal.  I
apologize for any transcription errors.

=Spencer Thomas in Ann Arbor, MI        (spencer at umich.edu)

================================================================
Mr. Webb's Ale and Bragot

Five bushels of Mault will make two Hogsheads. The first running makes
on very good Hogshead, but not very strong; the second is very
weak. To this proportion boil a quarter of a pound of Hops in all the
water that is to make the two Hogsheads; that is, two ounces to each
Hogshead.  You put your water to the Mault in the ordinary way.  Boil
it well, when you come to work it with yeast, take very good
Beer-yeast, not Ale-yeast.

To make Bragot, he takes the first running of such Ale, and boils a
less proportion of Honey in it, then when he makes his ordinary Meath;
but double or triple as much Spice and Herbs.  As for example, to
twenty gallons of the strong wort, he puts eight or ten pound
(according as your taste liketh more or less Honey) of Honey; but at
least triple as much Herbs, and triple as much Spice as would serve
such a quantity of small Meath as he made me.  (For a stronger Meath
you put a greater proportion of Herbs and Spice, then to a small; by
reason that you must keep it a longer time before you drink it; and
the length of time mellows and tames the taste of the Herbs and
Spice.)  And when it is tunned in the vessel (after working with the
barm) you hang in it a bag with bruised Spices (rather more then you
boiled in it) which is to hang in the barrel all the while you draw
it.

He makes also Meath with the second weak running of the Ale; and to
this he useth the same proportions of Honey, Herbs, and Spice, as for
his small Meath of pure water; and useth the same manner of boiling,
working with yeast, and other Circumstances, as in making of that.
================================================================


Also, on p. 11, is a recipe for Mead, of which I will transcribe part:

    The first of September, 1663, Mr. Webbe came to my house to make some
    for me.  He took forty three gallons of water, and forty two pounds of
    Norfolk honey. As soon as the water boiled, he put into it a slight
    handful of Hops, ...


Granted, the quantity of hops in these recipes is small, but it
appears that hops were used, to some extent, in 15th century Braggots
and Meads.


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

Date: Tue, 23 Jan 1996 16:54:29 -0500 (EST)
From: Michael Ligas <a8006142 at mcmail.CIS.McMaster.CA>
Subject: CABA's 1996 MIM Competition

 - The Canadian Amateur Brewers Association Presents - 

MARCH IN MONTREAL COMPETITION

Here are the rules and classes for the 1996 event. Please direct any
requests for entry forms or judging information to Craig Pinhey  at 
(905) 529-4388 or cpinhey at dhc.dofasco.ca

Good Luck!!

1996 MARCH IN MONTREAL COMPETITION RULES

A. What To Enter

1. Only craft-brewed beer, brewed in an amateur fashion, can be
entered. Craft-brewed beer, brewed in an amateur fashion, is defined
as beer brewed at home (BAH), or made at a commercial brew-on-premise
(BOP) establishment. Note that for the March In Montreal event, there
are no BOP classes.

2. In either case (BAH or BOP), it is intended that the entrant
played a role informulating the recipe used to make the entry.

3. The entrant must have performed all of the steps in the brewing
process at his/her home setting in the case of a BAH entry.

4. The entrant must have performed all of the following steps in the
case of a BOP entry: wort preparation (malt and hop additions,
boiling, cooling if permitted by the BOP operator), yeast preparation
(hydration, if employed) and pitching, filtering (only if desired and
if permitted by the BOP operator) and bottling.

5. Points 1, 3 and 4 above are specific and literal, in that hybrid
prepared beers are not permitted: ie. worts that are prepared either
at home or at a BOP and subsequently fermented and/or processed at
another location (home or BOP). Beers brewed and prepared in
laboratory, pilot-brewing, brewpub, or commercial brewery
environments are not permitted.

6. Beer must be classified as one of the classes listed below.

7. Beer must be bottled in brown or green 284-355 ml glass beer
bottles or 500 ml PET bottles, which are clean and free from any
identifying marks. If printed crown caps or printed screw on PET caps
are used, the print must be blacked out with an indelible marker.
Wire swing-top bottles, clear glass bottles, bottles with
raised-glass lettering or bottles containing any other kind of brand
name or distinguishing markings will be disqualified.

B. Who Can Enter

1. Any person can enter a beer provided that all of the criteria
outlined in section A are met.

C. How To Enter

1. Select and enter as many beer classes as you wish.

2. Only one entry per entrant is permitted in a class with no
subclasses. One entry per entrant per subclass is permitted in
classes broken down into subclasses.

3. Three bottles must be submitted for each class/subclass entered.

4. For each class/subclass entered, complete an entry/recipe form and
two bottle forms. Attach the completed entry/recipe form to the first
bottle and the bottle forms to the other two bottles. ENTRY AND
BOTTLE FORMS MUST BE ATTACHED TO BOTTLES WITH A RUBBER BAND (no glue,
tape or adhesives). Entries received without an accompanying recipe
will not be accepted.

5. Entry fees are $6 per entry (members) or $9 per entry
(non-members). For CABA members, the fifth and additional entries are
$5 each. Submit total payment with your entries. Make cheques/money
orders payable to: The Canadian Amateur Brewers Association.

D. Entry Deadline

Entries must be received before 4:00pm, Saturday, March 16, 1996.
Late entries will not be judged. No exceptions will be made.

E. Where To Send Entries

GORDON'S CAVE A VIN has generously offered to serve as the entry
dropoff location. 

Take or send your entries to:

                             GORDON'S CAVE A VIN
                             5785 Sherbrooke West
                                Montreal, Quebec
                                     H4X 1X2
                                (514) 487-BREW

If you are sending your entries, you may use either Bus Parcel
Express (BPX) or United Parcel Service (UPS). Check the white pages
of your telephone directory.

If you are asked the contents of the package, answer "Bottles, but
they are double-boxed and well padded".

Please pack your entries well. Broken entries cannot be judged! Line
the inside of the carton with a plastic garbage bag. Partition and
pack each bottle with adequate material, top, sides and bottom.

Include entry fees and entry/recipe/bottle forms with entries.

F. Judging

First, second and Best of Show (BOS) rounds of judging will be done
by recognized beer judges between March 16 and March 30, 1996. The
decisions of the judges will be final. All entrants will receive the
judging sheets used to evaluate their entries. The Lookalike class
will be judged by the sponsoring brewery, Brasserie McAusland.

G. Awards

Awards for first, second, third and Best Novice in each beer class,
and Best of Show will be presented at the March in Montreal event on
March 30. The Best of Show will be chosen from all categories except
the Lookalike category.  Novice status will be assigned to all
brewers with <100 CABA Brewer's Experience Points as of the date of
the judging.

H.  Beer Classes

Class 1: CONTINENTAL LAGER

Pale to golden in colour with a medium body. Hop bitterness is medium
to high, and hops come through in flavour and aroma. Medium
maltiness. No adjuncts are used in the brewing process. No
fruitiness. Diacetyl should not be present or minimal. Alcohol/vol.:
4-5%; O.G.: 1.044-1.050; IBU's: 30-45; Colour (SRM): 2.5-5, Examples:
Upper Canada Lager, Granville Island Lager, Big Rock XO Lager,
Lowenbrau, Grolsch, Pilsner Urquell.

Class 2: PALE ALE

2a: Classic Pale Ale
This class represents the classic pale ale. It may be gold to copper
in colour. It has a low to medium maltiness, medium to high hop
bitterness, a medium hop flavour and aroma, and is fruity/estery.
Diacetyl is O.K.. Low to medium carbonation. Alcohol/vol.: 4.5-5%;
O.G.: 1.046-1.061; IBUs: 20-40; Colour (SRM): 4-11. Examples: Bass
Pale Ale, Big Rock Traditional Ale, Taylor and Bate Elora Pale Ale,
Wellington County S.P.A.

2b: India Pale Ale (IPA)
Gold to copper in colour. Medium maltiness. Hop bitterness, hop
flavour and hop aroma high. Fruity. Diacetyl acceptable, as well as
oak undertones. Medium carbonation. Alcohol/vol.: 5-6.5%; O.G.:
1.050-1.065; IBUs: 40-65; Colour (SRM): 8-14. Examples: Ballantine
IPA, Worthington's White Shield, Grant's IPA, Sierra Nevada
Celebration Ale.

2c: North American Pale Ale
Pale to deep amber/red/copper in colour. Low to medium maltiness with
a low but detectable caramel character. Medium body. High hop
bitterness, medium hop flavour and aroma. Has a floral and/or citric
character from the use of American hop varieties such as Cascade,
Willamette, Centennial.  Fruity/estery. Low diacetyl OK. Medium
carbonation. Alcohol/vol.: 4.5-5.5%; O.G.: 1.044-1.056; IBUs: 20-40;
Colour (SRM): 4-11. Examples: Anchor Liberty Ale, Sierra Nevada Pale
Ale, St. Ambroise Pale Ale, Hart Amber Ale, Geary's New Hampshire Ale

Class 3:  BROWN ALE

3a: English Brown
Typically dark brown, sweet and malty, this beer has low hop
bitterness, flavour and aroma. Some fruitiness and esters. Can have a
slight roastiness. Low diacetyl.  Low to medium carbonation.
Alcohol/vol.: 2.5-3.6%; O.G: 1.032-1.044; IBUs: 14-20; Colour (SRM):
17-34. Examples: Newcastle Brown Ale, Samuel Smith's Nut Brown Ale

3b: English Mild
Pale to dark brown in colour. Traditionally this is a draught beer.
It has a light body, low bitterness and a low to medium malt
character. It can be very dry. A hop aroma due to dry hopping is
appropriate. Low diacetyl acceptable. Low carbonation. Alcohol/vol.:
2.5-3.6%; O.G.: 1.031-1.037; IBUs: 14-20; Colour (SRM): 17-34.
Examples: Flowers Mild

Class 4: PORTER
A deep copper to dark brown, medium bodied ale. Its darkness comes
from the use of black and chocolate malts, rather than roasted barley
as in Stout. Medium to high hop bitterness balances the maltiness.
Hop aroma low to medium. Fruity esters are acceptable, as is low to
medium diacetyl. Medium carbonation. Alcohol/vol.: 4.5-6.5%; O/G.:
1.048-1.056; IBUs: 20-40; Colour (SRM): 20-35. Examples: Big Rock
Porter, Sierra Nevada Porter, Samuel Smith Taddy Porter, Elora Grand
Porter.

Class 5: STOUT

5a: Dry Stout
This style is opaque. A light to medium body with some sweet
maltiness. Hop bitterness is medium to high. The use of roasted,
unmalted barley creates a clean, bitter, roasted coffee-like
character with little hop flavour or aroma. Flaked barley contributes
to body and head retention. A minimal acidity or sourness may be
present, as may diacetyl. Alc./vol.: 3.8-5%; O.G.: 1.038-1.050; IBUs:
30-40; Colour (SRM): 40+. Examples: Conners Stout, Guinness Stout,
Sierra Nevada Stout, St. Ambroise Stout, Okanagan Spring Brewery St.
Patrick Stout, Boreal Stout.

5b: Sweet Stout
This style is opaque. Sweet or "milk" stout has a low to medium hop
bitterness and no hop flavour or aroma. It is very sweet with some
caramel flavour. The roasted unmalted barley character is not as
intense as with the dry stout. Some diacetyl is acceptable. Lactose
may be used to sweeten. Alcohol/vol.: 3-6%; O.G.: 1.044-1.048; IBUs:
15-30; Colour (SRM): 40+. Examples: Dragon Stout, Mackeson Stout

Class 6: SPECIALTY

6a: Herb Beer
Any beer using herbs or spices other than or in addition to hops to
create distinct qualities can be classified as an herb beer.
Alcohol/vol.: 3-12%,; O.G.: 1.030-1.110; IBU's: 5-70; Colour (SRM):
5-50. Example: Glatt Chile Beer.

6b: Unique Fermentables
Any beer brewed using fermentable ingredients in conjunction with
malted barley as a unique contribution to the overall character of
the beer. Examples include using honey and maple syrup. Examples do
not include fruit or herbs, although they may contribute to character
of the other uniquely fermentable ingredients. Alcohol/vol.: 3-12%,;
O.G.: 1.030-1.110; IBU's: 5-70; Colour (SRM): 5-50. Example: Niagara
Falls Maple Wheat.

Class 7: BELGIAN SPECIALTY BEER - EXTRA STRENGTH

7a: Holy Beers (Trappist/Abbey)
Trappist ales have a high initial gravity, are top fermented with
unique yeast strains and often have candi sugar added when brewing.
Abbey beers are imitations of the Trappist style, but are not brewed
by one of the six surviving monastic breweries. These beers
traditionally are classified as singles, dubbels, or triplels.
Singels are the lowest alcohol version, usually brewed for
consumption by the "brothers" (4-6% abv). Traditionally, Dubbels are
medium-strong, dark, sweet, and mellow (6-8% abv), and Tripels are
more bitter, full-bodied, pale, and slightly honeyed (8-10% abv). In
general: all Holy ales are spicey, estery. Hop bitterness medium
to high. Low to medium hop flavour. Low hop aroma. Medium to high
carbonation. Alcohol/vol.: 4-10%; O.G.: 1.040-1.090; IBUs: 15-30;
Colour (SRM): 10-25. Example: Chimay Red, Orval, La Trappe, La Fin du
Monde, St. Sixtus.

7b: Belgian Strong Ale
Golden to dark brown with depth of colour and high alcoholic
character often derived from candi sugar. Strong, alcoholic. Complex
and spicy. Estery and sometimes vinous. Medium body. Medium to high
hop bitterness. Low to medium hop flavour and low hop aroma.
Alcohol/vol.: 7-12%; O.G.: 1.065-1.095; IBUs: 20-50; Colour (SRM):
3.5-20. Examples: Duvel, La Chouffe, Lucifer, La Maudite.

Class 8: BELGIAN SPECIALTY BEER - SOUR

8a: Lambic
Consists of 60-70% barley and 30-40% wheat. Mixed S. cerevisiae
cultures O.K. and could include wine strain(s). Brettanomyces
bruxellensis and/or B. lambicus is essential. Addition of Pediococcus
damnosus contributes a complex lactic acidity although food grade
lactic acid can be used at bottling. Sour, with low hop bitterness,
no hop flavour or aroma (aged hops employed). Medium to high
carbonation. Cloudiness acceptable. Fruity/estery, dry, acetic,
horsey, vinous and/or bittersweet. A lambic may be flavoured with
fruit (Fruit lambic: Alcohol/vol.: 5-7; O.G.: 1.040-1.072; IBUs:
15-21) or it can be unflavoured (Faro/Gueuze:  Alcohol/vol.: 5-6;
O.G.: 1.044-1.056; IBUs: 11-23; Colour (SRM): 6-15). Examples:
Timmerman's Gueuze, Lindeman's Kriek, Mort Subite Framboise.

8b: Flanders Brown Ale
A deep copper to brown ale. Spicy/fruity, with medium to high lactic
sourness. Yeast/bacteria co-fermentation. No hop flavour or aroma.
Low diacetyle OK. Aged up to two years. Alcohol/vol.: 4.8-5.; O.G.:
1.045-1.056; IBUs: 15-25; Colour (SRM): 10-20. Examples: Rodenbach
Grand Cru, Liefmans Goudenband. 

8c: Saison
A seasonal summer ale. Amber to copper-orange colour. Smooth, spicy,
very fruity, sharp citric sourness. Dry finish. Low hop bitterness
with low to medium hop flavour. No hop aroma. No diacetyl. Low to
medium attenuation. High carbonation. Alcohol/vol.: 4.5-6.5; O.G.:
1.050-1.070; IBUs: 15-25; Colour (SRM): 4-12. Examples: Du Bocq
Saison Regal, Saison Dupont Veille Reserve, Saison Silly

8d: Witbier
A very light coloured beer. Traditionally cloudy. Low to medium hop
bitterness, low to medium hop flavour and low hop aroma. Noble hops
typically used. Light body, and a sour, dry finish due to lactic acid
from Lactobacillus. Medium to high carbonation. Classically brewed
with 50% unmalted wheat. 5% oats acceptable. Delicately spiced with
coriander seed and dry, bittering orange peel (Curacao).
Alcohol/vol.: 4.5-5.2%; O.G.: 1.044-1.050; IBUs: 15-25; Colour (SRM):
2-4. Example: Blanche de Chambly, Hoegaarden Witbier, Celis White

9. LOOKALIKE CLASS - ST. AMBROISES PALE ALE
McAusland has graciously volunteered to sponsor a lookalike class for
us this year.

Pale to deep amber/red/copper in colour. Low to medium maltiness with
a low but detectable caramel character. Medium body. High hop
bitterness, medium hop flavour and aroma. Fruity/estery. Low diacetyl
OK. Medium carbonation. Alcohol/vol.: 5%; O.G.: 1.049; F.G.: 1.013.

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

Date: Tue, 23 Jan 1996 22:10:24 GMT
From: "Jim Ellingson" <jellings at me.umn.edu>
Subject: BJCP get's an F in judge training.


Dear fellow Judges,

This is a bit long, and it's a bit of a rant.  Thanks in advance
for your time.  I'm the organizer of our local BJCP Exam
prep. class.  I won't be taking the exam this time around.


              BJCP Exams: **making the grade** 
                           or  
                  How "High" are we?

Thanks to Dennis and Scott for posting some statistics on the
BJCP Exam scores.  Does anyone else have a problem with these?

First Dennis posted this (JNet 1197)

DD> As far as statistics go:
DD>
DD>                 <60          60's        70's        80's         90's
DD> Normal Range   0-15%        20-30%      40-50%      10-20%        0-5%
DD>
DD> This has been the breakdown that exams have fallen into for the last ten
DD> years. If an exam site has a higher or lower than normal curve, we do look
DD> back at the exams to find out why, or if it was a grading problem on our
DD> part. In gerneal, it's been lack of studing.

and then Scott Clarified (?) (JNet 1198)

SB> Some statistics have been collected on the exams as a group.  For
SB> first-time takers, the scoring curve has been:
SB>
SB> Score   Number
SB> <60:    0-15%
SB> 60-69   20-30%
SB> 70-79   40-50%
SB> 80-89   10-20%
SB> 90+     0-5%
SB>
SB> This tells us that the majority of the scores are in the 70's, and there
SB> are slightly more 60's than 80's.  There is generally a 5-10 point increase
SB> for retakes, but 1/3 of the retakes do not improve their scores.  Maybe
SB> Ed can help with the statistics, but my guess is that the % improvement is
SB> close to that for retakes of standardized tests such as the SAT and GRE.
SB> I have been paying particular attention to the retakes, and there
SB> seems to be a lack of preparation.  My guess is that when taking the
SB> exam for the first time, people do a fairly thorough job studying but
SB> when retaking the exam after several years of judging experience, they
SB> take the exam too lightly.  In either case, it should be treated like
SB> a university exam that requires, reading, tasting, taking notes and
SB> cramming.

Since we only know the ranges for the past exams, we can't say
exactly how the tests fall into the A,B,C... classification.  But
here are 4 ways of looking at the data:

The scores seemed rather low, (to be far more polite than I'm
feeling), so I did some number crunching on the percentages.
If I use a straight percentage of 90-100% being an A, 80-90 a B
and so forth, I get:

        Grades / Scores
   A's  B's   C's   D's    F's     GPA     Total  Grade Points
   90's 80's  70's  60's   <60

GPA using the lowest percentages
   0    10    40    20     0      1.86      70%    130

Lowest GPA  at  100 percent
   0    10    45    30    15      1.50     100%    150
Highest GPA
   5    20    50    25     0      2.05     100%    205

GPA using the highest percentages
   5    20    50    30    15      1.75     120%    210

So, by any of the four methods, it seems that most of the
people are falling into the C/D range.

Perhaps a brief discussion of grading is in order.  As Ed Wolfe
pointed out to me, you can take a norm-referenced perspective
(i.e., comparisons of people within a population) or a
criterion-referenced perspective (i.e., comparisons of people
to standards of mastery).  I suspect lots of heat from
the latter camp, but, as you'll see, I'm sending it right
back at 'em.  Also, as a part time educator in a fairly
objective discipline (mechanical engineering) I find
"standards of mastery" to be subjective and a bit of a cop-out
by the instructor.  (e.g. "The instructor is perfect, gave the
perfect lectures and tests.  Students fell short so tough.")

Here at the U of M, the undergrad GPA in the Institute of Technology
is 2.7 and in Mechanical Engineering it's 2.9.  In the Graduate
School, students must earn at least a B on courses in their
own department, at least a C in courses not in their department
and must maintain at least a 3.0 GPA.  I suspect these numbers
and rules are typical.

Scott goes on to mention that the scores rise by 5 to 10 points
for retakes.  Well, if you're taking the exam a second time,
you're looking at a 2.0-3.05 GPA.  This is also very low.

"Talk on the street" is that the BJCP grading is tough and getting
tougher.  While the reports from Dennis and Scott are that the
average scores are quite stable, these average scores are also
very low.  I know of a recent examinee who is a professor in
a biology field, and who has authored an article for Zymurgy,
who scored in the 80's.  I'm wondering where the graders earned
their PhD's from....  Of course they don't offer PhD's in
penmanship or anal retention....

Anyway, having just finished conducting a junior level
mechanical engineering course, I have some experience
with grading.  Here's the rule of thumb given to me by the
division head.  It undershoots the desired 2.7 GPA, but you
always have some students on the borders who deserve the
higher grade.  Also, as the instructor, I can adjust the
average up or down to account for exceptional classes.
(ooh!  There's that darn subjectivity again!)

  A's   B's   C's    D's   F's    GPA      Total   Grade Points
  20%   30%   40%    5%    5%     2.55     100%    255

I propose that the BJCP modify it's grading structure
to conform with accepted university practices.

Scott says (in response to Ed's call for an evaluation of
the exam process):
SB> I'm all for this.  I recently revised the scoring guide and it is
SB> now three pages instead of two.  Answer keys are being put together
SB> to narrow down the scope of the expected answer, but the test takers
SB> will still allowed some flexibility in their responses.

Well, Scott, it sounds like you are of the opinion that there was 
plenty o' lattitude in the process before and that the new guidelines 
have decreased the amount of "flexibility" but not too much.  The
statistics don't support this position.  A test or course in which 
the average grade is somewhere between a D/C and a C is one tough 
(aka narrow, rigid, inflexible, anal retentive) test.

Sometimes the hassels of judging/competitions/brew
clubs outway the pleasures.  I look at my BJCP prep
class and see some of the best brewers in the club
and in the region.  These people do well in the Minnesota
Brewfest, a large regional competition with 300+ entries,
best of show judged by Micheal Jackson.  They have very high
standards for their hobby, and are putting in the time and the
money to become BJCP judges.  In return for their efforts, they
will, on average, get a 65 on the exam.  This reeks of Ivory Tower
elitism.  I see no justification for the current grading scheme.

Our main goal as Judges is to provide feedback to the brewers.
The BJCP program exists to train and evaluate these
judges.  Since, on average, we're turning out C/D level judges,
we're failing misserably in our training mission.

Cheers,
Jim Ellingson
BJCP Certified Judge
Organizer of the BJCP Prep class for the
Minnesota homeBrewer's Assoc.

- ----------------------------------------------------------------------
*  James Lee (Jim) Ellingson                     jellings at me.umn.edu *
*  University of Minnesota, 125 Mech. Engr.        tel 612/696-0260  *
*  111 Church St.SE, Minneapolis, MN 55455         fax 612/625-8884  *


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


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