Date: Tue, 3 Jun 1997 18:43:26 -0400
Message-Id: <199706032243.SAA27328 at synchro.com>
From: owner-judge-digest at synchro.com
To: judge-digest at synchro.com
Subject:   judge-digest V1 #1450
Reply-To: judge at synchro.com
Errors-To: owner-judge-digest at synchro.com
Precedence: bulk


judge-digest                Tuesday, 3 June 1997        Volume 01 : Number 1450

 ============================================================================
       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
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 Moderator:        Chuck Cox          <chuck at synchro.com>
 Archivist:        Spencer Thomas     <spencer at umich.edu>
 Publisher:        SynchroSystems     <info at synchro.com>

 Submissions:      judge at synchro.com
 Subscriptions:    judge-request at synchro.com
 Archive:          http://realbeer.com/spencer/judge
 BJCP info:        geninfo at bjcp.synchro.com

 ============================================================================
 contents:

 Re: judge-digest V1 #1448
 BJCP address
 Stewards judging
 Rye beer

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From: korz at xnet.com
Date: Tue, 3 Jun 1997 12:43:01 -0500 (CDT)
Subject: Re: judge-digest V1 #1448

Bryan writes:
>The only thing that would be nicer is more feedback on how
>the score sheets look as we judge.  Not sure how this could be
>accomplished without a lot of work for few people.

How about this... when an entrant feels their beer was terribly
misjudged (no comments, abusive language, one judge writes "too
bitter... cut hops in half" the other writes "not bitter enough...
double the hops"), the entrant should forward copies of the
judging forms to the BJCP.  Things like abusive language should
be dealt with immediately, but other bad judging can be marked-
up with red ink and then sent to the judge once per year along
with a judging status update.

There should probably be some kind of record kept regarding
complaints and some judges should be dropped from the program
(e.g. ones that, after repeated warnings, continue to write:
"this beer smells like s**t, what kind of *#$ at &+!= idiot are
you?").

Could this be feasable?

Al.


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

From: korz at xnet.com
Date: Tue, 3 Jun 1997 12:59:14 -0500 (CDT)
Subject: BJCP address

Jay writes:
>While the BJCP certainly garners word of mouth publicity and does
>occasionally get some free press in places like Brewing Techniques I don't
>believe that there is currently any formal PR contact or any plan for
>publicizing the organization and its mission.

I was wondering what address to give out regarding the BJCP.  The URL
is easy, but not all people have Web access.  Is is okay to give the
Celebrator address for a USnail address?

Al.


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From: korz at xnet.com
Date: Tue, 3 Jun 1997 13:04:07 -0500 (CDT)
Subject: Stewards judging

There have been a number of posts regarding stewards judging alongside
judges.  I'm all for that, but at the 1st round of the Nationals, it's
rather difficult.  Recall that there is only one bottle and when using
the Chicago Method (aka Mini Best-of-Show), you not only need to have
to enough beer for the two primary judges, but also enough for the
"BOS round" judges to taste the beer.  Sometimes we really were very
short of beer in the "BOS round."

For other competitions, I always encourage the steward to pull up a
glass.

Al.


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From: George_De_Piro at berlex.com (George De Piro)
Date: Tue, 3 Jun 1997 14:07:45 -0700
Subject: Rye beer

     Hi all,
     
     Last night I bought and drank a rye beer from Germany that I hadn't 
     come across before.  It's called "Thurn und Taxis Roggen."
     
     It is similar to Schierlinger Roggen in aroma and flavor, but a bit 
     more subdued across the board.  Unfortunately, I didn't do a 
     side-by-side comparison.
     
     Vanilla was a prominent aroma, with sweet malt and banana also 
     present.  Hop aroma was nil.  There was a component reminiscent of 
     sneaker rubber, but it wasn't too strong or offensive.  It was 
     probably the yeast.
     
     The beer was a lovely brown color, a bit darker than the Schierlinger, 
     if my memory is serving me correctly.  Although the beer did have 
     yeast in the bottle, it stayed there, resulting in a very clear 
     appearance.  Head retention was OK, but not as wonderful as some 
     Weizens.
     
     The flavor is very spicy and dry, with some fruitiness.  The malt 
     flavor balances the spiciness nicely.  This beer, along with 
     Schierlinger, is an excellent education in the character rye imparts 
     to beer.
     
     Overall, a nice beer.  I can't wait to try a side-by-side with 
     Schierlinger!  Try it if you can find it in your neck of the woods.
     
     Have fun!
     
     George De Piro  (Nyack, NY)

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End of judge-digest V1 #1450
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