Return-Path: owner-judge at synchro.com Received: from srvr8.engin.umich.edu (root at srvr8.engin.umich.edu [141.212.2.81]) by srvr5.engin.umich.edu (8.7.5/8.7.3) with ESMTP id XAA11580 for ; Fri, 26 Apr 1996 23:21:09 -0400 (EDT) Received: from totalrecall.rs.itd.umich.edu (totalrecall.rs.itd.umich.edu [141.211.144.16]) by srvr8.engin.umich.edu (8.7.4/8.7.3) with ESMTP id XAA24179 for ; Fri, 26 Apr 1996 23:21:07 -0400 (EDT) Received: by totalrecall.rs.itd.umich.edu (8.7.5/2.3) with X.500 id XAA22647; Fri, 26 Apr 1996 23:21:07 -0400 (EDT) Received: from uu6.psi.com by totalrecall.rs.itd.umich.edu (8.7.5/2.3) with SMTP id XAA22643; Fri, 26 Apr 1996 23:21:05 -0400 (EDT) Received: by uu6.psi.com (5.65b/4.0.071791-PSI/PSINet) via UUCP; id AA09604 for ; Fri, 26 Apr 96 22:52:38 -0400 Received: (from majordom at localhost) by synchro.com (8.6.12/8.6.12) id WAA12084 for judge-digest-outgoing; Fri, 26 Apr 1996 22:36:34 -0400 Date: Fri, 26 Apr 1996 22:36:34 -0400 Message-Id: <199604270236.WAA12084 at synchro.com> From: owner-judge-digest at synchro.com To: judge-digest at synchro.com Subject: judge-digest V1 #1262 Reply-To: judge at synchro.com Errors-To: owner-judge-digest at synchro.com Precedence: bulk judge-digest Friday, 26 April 1996 Volume 01 : Number 1262 ============================================================================ J u d g e N e t - t h e b e e r j u d g e d i g e s t ============================================================================ moderator: Chuck Cox archivist: Spencer Thomas publisher: SynchroSystems submissions: judge at synchro.com administration: judge-request at synchro.com archive: http://www.umich.edu/~spencer/beer/judge BJCP info: geninfo at bjcp.synchro.com ============================================================================ contents: Iowa City Homebrew Classic Astringency Addition to Big and Huge post / Great Taste Judge Etiquette score sheets? Wrong Category Re: Great Taste of the Midwest Festival (When?) (fwd) ---------------------------------------------------------------------- From: Wolfe at act.org Date: Thu, 25 Apr 96 08:47:23 CST Subject: Iowa City Homebrew Classic The 1ST IOWA CITY HOMEBREW CLASSIC WHEN: May 18th, 1996. Judging begins at 10 AM. Awards at 6 PM. WHERE: Iowa City, Iowa CATEGORIES: We'll accept entries in all AHA beer and mead styles (no cider or sake). Categories may be combined for style categories in which fewer than 7 entries are received. JUDGING: Every entry will be judged by at least one BJCP judge. Score sheets will be returned for all entries. AWARDS: First, second, and third place ribbons will be awarded in all categories. Winners will be advanced to Best of Show judging. First, second, and third place ribbons and prizes will be awarded in the Best of Show Beer and in the Best of Show Mead judging. MIDWEST BREWER: Midwest brewers who are awarded ribbons in this competition gain points toward the 1996 Midwest Homebrewer of the Year Award. The Iowa City Homebrew Classic is the third of five Midwest Homebrewer competitions. Contact Dennis Davisson for more information about the program (). ENTRIES: Send TWO bottles (brown or green glass, blackened crown capped, with no labels or other identifying marks) with a bottle label attached with rubber bands (NO TAPE) and an entry form and entry fees. We're using the standard AHA bottle labels and entry forms. Entry fees are $5/entry for 1-3 entries and $4/entry for 4 or more entries). Make checks payable to THIRSTY. SHIPPING: Send your entries to: Ed Wolfe c/o ICHC 5118 Morse Road Iowa City, IA 52240 THE ENTRY DEADLINE IS MAY 10th. QUESTIONS: Call Ed Wolfe at 319-643-7354 or email him at wolfe at act.org. ------------------------------ From: korz at pubs.ih.att.com (Algis R Korzonas) Date: Thu, 25 Apr 96 11:26:10 CDT Subject: Astringency Rob writes: >For my money, astringency in beer has the same flavor/sensory >characteristics as astringency in a fine red wine - like a good >Merlot or Cabernet Sauv. I perceive it as a puckering sensation, or >a bitterness near the back of the throat. RIGHT! Astringency is from tannins. Perhaps my message would have been clearer if I had included this in my previous posts. The reason that red wines have some astringency (note that it decreases with age, which is why old red wines are prized whereas old white wines are discounted) is because of the tannins from their skins (they take the skins away in most (all?) white wines... I'm told). So how do we get tannins in beer? From too high a pH, right? Since black malt lowers pH, black malt (dark malts, in general) **reduces** tannin extraction and it is virtually impossible (unless you really have 700+ ppm of carbonates) to make an astringent beer with a significant amount of dark malt in it. Even if you did put a couple of heaping tablespoons of Chalk in your mash and did indeed make an astringent stout, it would be wrong to blame it on the dark malts -- it would be the fault of the cabonates. >I have to agree that black malt causes grain astringency. Isn't >Sierra Nevada Stout evidence of this? I perceive grain bitterness >in this beer. Anyone else? AHA guidelines call for grain >bitterness in several beers it seeks to describe. Grain bitterness >*IS* the same as tannin astringency, no? I have to disagree. Try my red apple peel versus black malt test... really! Al. ------------------------------ From: Robert Paolino Date: Thu, 25 Apr 1996 18:20:19 -0500 (CDT) Subject: Addition to Big and Huge post / Great Taste A few days ago, I posted a reminder about the Madison Homebrewers and Tasters Guild BIG & HUGE homebrew competition, and mentioned the basic details (it's a competition for higher gravity beers >=1.050). What I did not mention is how you could get the rules _automatically_. Send the request: get huge as the body of a message (no subject) to madbrew-request at aviion.persoft.com You will automatically receive (i.e., you won't have to wait until I have a chance to read my mail) the rules for the competition. If after receiving the rules, you have questions, drop me a note. If you want to judge, let me know! - - - - - - On another topic: Tickets for the 10th Anniversary Great Taste of the Midwest, a festival of craft brewers and their beers, go on sale 1-May-96. Tickets are $17 and you may order them (no earlier than the on-sale date) by calling 608.255.6062 and paying with Visa. Or you can save a buck by ordering them by mail, by sending $16 per ticket (check payable to MHTG) _plus a self-addressed-stamped-envelope_ to MHTG/GTM-X, P.O. Box 1365, Madison, WI 53701-1365. Orders will be sent after your payment clears. Again, you should be sure to mail your order so it does not arrive before 1-May-96, in fairness to everyone. These tickets sell out quickly, so if you want to attend the premier beer event in the nation's heartland, don't wait until June or you may be out of luck. We look forward to welcoming you to Madison! Now go have a beer, Bob Paolino Madison rpaolino at earth.execpc.com You may now go back to your regularly-scheduled beer ------------------------------ From: "Donna Bersani" Date: Fri, 26 Apr 96 01:41:43 UT Subject: Judge Etiquette Having recently judged at the AHA Regional Competition in Lancaster, PA, I felt this would be the proper forum to express my feelings about the conduct of some judges. My friend, Joanne Sagala, worked as a steward. As she introduced herself to her panel, a judge said, "so you're our waitress". How insulting! No steward (either male or female) should be considered a waiter or waitress. People steward because they either have a genuine interest in becoming a judge or just donate their time. Some judges are condescending to stewards, as well as novice and apprentice judges. I am not categorizing all judges, but for those who are quite full of themselves, come back to reality and treat people as you expect to be treated. Donna Bersani NYC Homebrewers Guild ------------------------------ From: Robert Paolino Date: Fri, 26 Apr 1996 07:21:56 -0500 (CDT) Subject: score sheets? Does anyone have (or know of a source) for a file with a good score sheet that I could modify for a competition (rather than doing a cut-and-paste job with the AHA sheet)? Thanks. (P.S.: I'm not webbed) Now go have a beer, Bob Paolino Madison rpaolino at earth.execpc.com You may now go back to your regularly-scheduled beer ------------------------------ From: John DeCarlo Date: Fri, 26 Apr 96 15:26:05 EST Subject: Wrong Category I appreciate Al's detailed comments in Issue 1257 (BTW, mine got truncated somehow at the line with just a '.' on it, so I am just now reading it--sorry). However, let me throw out another issue. "I entered a Helles Bock as a Tripel at the XXX Competition and those complete idiots gave it a 33! What do they think a Tripel tastes like?" OTOH, there are clear distinctions between what the style calls for and brewing flaws that are independent of style (more or less). And, just to show that I can type a lot and to invite criticism, here is my guess (I have tasted Helles Bock, though none that were all that great, and naively thinking I have somewhat of a handle on Tripels): Aroma: 4 (out of 10). Very clean aroma, no hoppiness. Would expect spicy esters for a tripel. Appearance: 6 (out of 6). Very clear--fine for style, though doesn't need such clarity. Color is appropriate--golden color probably on dark end of scale for tripel. Nice head retention with good lace--very important for a tripel. Body: 2 (out of 6). Medium body is completely inappropriate for a Tripel. It should be very light in body. [I expect a Bock, even a Helles Bock to have medium body] Flavor: 7 (out of 20). Conditioning low for style--Tripels should be moussey to enhance light feel on tongue. Malt flavor is pronounced--this is not to style for a tripel, which should have no malt flavor. Some alcoholic warmth in middle--too much for style--alcohol should not be noticed except as warmth in the late aftertaste. Drinkability: 5 (out of 10) Very nice beer, very clean and tasty. Overall it does not have the important characteristics of a Tripel. Check the yeast you use and the ingredients--remember that sugar (such as candi sugar) is an important ingredient to lighten the body and that high carbonation is key. This would do better as a malty lager than a tripel. Excellent job brewing a good, clean beer--no brewing flaws detected. Keep up the good work. Note that when a beer is not in the right style, a 24 is about the best it can get. Total: 24 Now, did I do top-down or bottom-up? I know from personal experience that I would be very disappointed in such a beer that seems to have totally missed the Tripel style. Luckily nowadays more and more people know this style and brew excellent examples for judging. John DeCarlo, MITRE Corporation, McLean, VA--My views are my own Fidonet: 1:109/131 Internet: jdecarlo at mitre.org ------------------------------ From: Robert Paolino Date: Fri, 26 Apr 1996 20:58:34 -0500 (CDT) Subject: Re: Great Taste of the Midwest Festival (When?) (fwd) Oooops! Someone read my message and made a good point--I didn't mention the date or location for the GREAT TASTE OF THE MIDWEST in my "by-the-way" post with the Big and Huge reminder. I guess we're just so overwhelmed with "when-can-we-buy-tickets?" that sometimes I just assume that everyone knows. Bad assumption, eh? So here it is: 10-AUG-96, 1-6pm, Olin-Turville Park, Madison, WI 50-60 (or more?) brewers / 200+ beers $16 for glass and almost unlimited sampling. Now it's time for me to go out and... Now go have a beer, Bob Paolino Madison rpaolino at earth.execpc.com You may now go back to your regularly-scheduled beer ------------------------------ End of judge-digest V1 #1262 **************************** Send subscription cancellations & changes to judge-request at synchro.com. Messages sent to the wrong address will be ignored.