Subject: Digest for the period 2/5/02 - 2/6/02 Date: Wed, 06 Feb 2002 01:02:35 -0500 Content-Type: multipart/mixed; boundary="Next_Part_SYNC5033428771" --Next_Part_SYNC5033428771 Content-Type: text/plain; charset="us-ascii" Table of contents ---------------------------------------------------------------------- Re: Additional Styles (David Houseman) Re: Serving Specs (not severing, I hope) (John C. Tull) RE: Missing Styles (Steve Casselman) MCAB-IV Entry Information & Call for Judges (Chuck Bernard) IMPORTANT ANNOUNCEMENT-NATIONAL SAKE HOMEBREW COMP (OudBruin`at`aol.com) --Next_Part_SYNC5033428771 Content-Type: multipart/digest; boundary="Message_Part_SYNC5033428771" --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from gull.prod.itd.earthlink.net ([207.217.120.84]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC5015427E06 for judge`at`synchro.com; Tue, 05 Feb 2002 07:47:50 -0500 Received: from user-2inilpr.dialup.mindspring.com ([165.121.87.59] helo=winxp) by gull.prod.itd.earthlink.net with smtp (Exim 3.33 #1) id 16Y50m-0002pq-00; Tue, 05 Feb 2002 04:47:49 -0800 Message-ID: <034a01c1ae43$4eb74500$0100a8c0`at`winxp> Reply-To: "JudgeNet - the beer judge digest" From: "David Houseman" Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com To: JudgeNet - the beer judge digest Cc: "David Houseman" References: Subject: Re: Additional Styles Date: Tue, 5 Feb 2002 07:47:43 -0500 MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 6.00.2600.0000 X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2600.0000 X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message With all the discussions on various styles NOT present in the style guide, I was wondering if anyone is keeping a running list of these? As I recall there are currently 4 that were discussed (although I may have missed some): West Coast Stout, Irish Ale, Blond Ale and Rye (beers -- ale? lager?). Any that were missed. I'd like to keep a running list going and ask for specific input for the style descriptions of these. If anyone sends me their view of these style descriptions, please put this in the form of the current guide (Aroma, Appearance, Flavor, Mouthfeel, Overall, History/comments, specs). David Houseman housemanfam`at`earthlink.net --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from equinox.unr.edu ([134.197.1.2]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC502042812A for judge`at`synchro.com; Tue, 05 Feb 2002 12:24:21 -0500 Received: from jctull.biology.unr.edu (jctull.biology.unr.edu [134.197.55.114]) by equinox.unr.edu (8.10.2+Sun/8.10.2) with ESMTP id g15HSgs06376 for ; Tue, 5 Feb 2002 09:28:42 -0800 (PST) Date: Tue, 5 Feb 2002 09:23:41 -0800 Subject: Re: Serving Specs (not severing, I hope) Content-Type: text/plain; charset=ISO-8859-1; format=flowed Mime-Version: 1.0 (Apple Message framework v480) From: "John C. Tull" Reply-To: "JudgeNet - the beer judge digest" Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com To: JudgeNet - the beer judge digest Content-Transfer-Encoding: quoted-printable In-Reply-To: Message-Id: <194604B2-1A5D-11D6-8DFB-0030656E0756`at`unr.edu> X-Mailer: Apple Mail (2.480) X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message I think this is an excellent idea. Many beers are practically ruined due=20= to poor serving temperature and/or incorrect glass (a Belgian beer=20 really is better in a brandy-esque serving glass that accentuates the=20 aromatic qualities derived from the yeast and/or spices and sugar). I=20 cannot count the number of times I have received a barleywine in the=20 35-40=BAF range and sat there warming it up for 10 minutes in order to=20= maximize the malt character and balance that is appropriate for those=20 beers. Ideally, I would want to see information regarding temperature, yeast=20 presence (e.g., a hefeweizen is cloudy due to proteins from the wheat=20 malt, but should also have some yeast in suspension to bring out the=20 yeast character of the style; although this may be redundant with=20 appearance), and traditional serving glass (i.e., liter mug, fluted=20 pilsner glass, snifter, hexagonal (or is it octagonal for wit) tumbler). John On Monday, February 4, 2002, at 10:03 PM, JudgeNet - the beer judge=20 digest wrote: > Some of my fellow club members have asked my to post a thought about=20= > serving > specs being included the guidelines. In other words things like=20 > "Hefe-Weizen > should be rolled in the bottle and served at X temperature." The=20 > thought being > that at least serving temperature should be included in a styles = specs.=20 > It > could be stuck in the comments section if nothing else. > > > Steve --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from mta2.snfc21.pbi.net ([206.13.28.123]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC502042815D for judge`at`synchro.com; Tue, 05 Feb 2002 12:52:39 -0500 Received: from HILBERT ([64.174.106.246]) by mta2.snfc21.pbi.net (Sun Internet Mail Server sims.3.5.2000.01.05.12.18.p9) with SMTP id <0GR2008UJMYPTV`at`mta2.snfc21.pbi.net> for judge at synchro.com; Tue, 5 Feb 2002 09:52:02 -0800 (PST) Date: Tue, 05 Feb 2002 09:47:09 -0800 From: Steve Casselman Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com Subject: RE: Missing Styles In-reply-to: To: JudgeNet - the beer judge digest Reply-To: "JudgeNet - the beer judge digest" Message-id: MIME-version: 1.0 X-Mailer: Microsoft Outlook IMO, Build 9.0.2416 (9.0.2911.0) Content-type: text/plain; charset="iso-8859-1" Content-transfer-encoding: 7bit Importance: Normal X-MSMail-Priority: Normal X-MimeOLE: Produced By Microsoft MimeOLE V5.50.4133.2400 X-Priority: 3 (Normal) X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message Really good points. How would you go about resenting these? I would really like to see a little area where we figure out how to look at beer from all angles and then try and present that in some way that makes sense. I think there is a lot of talent in the group that could put out little web tools for judges to use. Geographic origin Historical origin Specific gravity Color General flavors (e.g., malt, esters, caramel, roast) Bittering Malts and other grains (e.g., wheat beers) Yeast strains Hop varieties Nonstandard ingredients or brewing methods (fruit beers, spiced beers, smoked beers, eisbock, steinbeer) --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from barry.mail.mindspring.net ([207.69.200.25]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC50294285D6 for judge`at`synchro.com; Tue, 05 Feb 2002 21:44:51 -0500 Received: from 1cust100.tnt2.medina.oh.da.uu.net ([67.211.104.100] helo=ms606108) by barry.mail.mindspring.net with smtp (Exim 3.33 #1) id 16YI4h-0005b6-00; Tue, 05 Feb 2002 21:44:44 -0500 Message-ID: <005901c1aeb8$70ad36e0$6468d343`at`ms606108> From: "Chuck Bernard" Reply-To: "JudgeNet - the beer judge digest" Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com To: JudgeNet - the beer judge digest Subject: MCAB-IV Entry Information & Call for Judges Date: Tue, 5 Feb 2002 21:42:47 -0500 MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 5.00.2615.200 X-MimeOLE: Produced By Microsoft MimeOLE V5.00.2615.200 X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message Attention all MCAB-IV eligible brewers. . . MCAB-IV will take place in Cleveland, OH April 12 & 13, 2002! While we continue to plan the remainder of the technical conference, our web page guy has promised me that the entry details will be posted on the MCAB web site by this weekend (www.hbd.org/mcab). All the necessary information including entry registration forms, bottle requirements, entry deadline, and ship to address can be found on the website. Questions concerning entries can be addressed to mcab-entry`at`mindspring.com. Only entry related questions to this email please. In the near future we should have the remainder of the information concerning the technical conference up on the web site. We will also need judges for the event. We're looking at a Friday judging session, a session Saturday morning, followed by Best of Show judging Saturday afternoon. We are trying to avoid conflicts between the judging session and the technical presentations. Although we hope you can be available, you do NOT need to be available for all sessions to judge. A judge registration form should also be posted by the end of the week. Questions concerning judging at MCAB should be directed to mcabjudge`at`mindspring.com. Chuck Bernard bernardch`at`mindspring.com Medina, OH Cleveland Organizing Committee - MCAB-IV Competition Director, MCAB-IV --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from imo-d05.mx.aol.com ([205.188.157.37]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC5031428659 for judge`at`synchro.com; Tue, 05 Feb 2002 23:02:10 -0500 Received: from OudBruin`at`aol.com by imo-d05.mx.aol.com (mail_out_v31_r1.26.) id m.3a.21841598 (4539); Tue, 5 Feb 2002 22:59:38 -0500 (EST) From: OudBruin`at`aol.com Reply-To: "JudgeNet - the beer judge digest" Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com Message-ID: <3a.21841598.29920429`at`aol.com> Date: Tue, 5 Feb 2002 22:59:37 EST Subject: IMPORTANT ANNOUNCEMENT-NATIONAL SAKE HOMEBREW COMP To: JudgeNet - the beer judge digest MIME-Version: 1.0 Content-Type: text/plain; charset="US-ASCII" Content-Transfer-Encoding: 7bit X-Mailer: AOL 4.0 for Mac - Post-GM sub 147 X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message THE NATIONAL SAKE HOMEBREW COMPETITION WILL TAKE PLACE ON SATURDAY MAY 4 2002 AT THE RHIGA ROYAL HOTEL , LOCATED 151 WEST 54TH STREET, NYC 1009 ----------------------------------- KEEP TUNED FOR ANNOUNCEMENTS FOR A WEB SITE TO DOWNLOAD ENTRY FORMS AND ENTRY INFORMATION ---------------------------------- The following sake styles will be judged: a)Nigouri-unfiltred sake-lightly pressed at the end of the ferment-18 to 22% etoh- color opaque milky with substantial particulate layer in bottle b) flavored sake-not unlike BJCP #21 &22, 15 to 18 %etoh with strong emphasis on a harmony of flavor and balence c) Nihonshu-15 to 20%etoh abv dry to semi dry, pale straw to gin clarity-only polished rice, yeast, water, & koji allowed d) sparkling sake-made like a normal sake and refermented in the bottle ala champagne for those tiny bubbles e) experimental sake styles- this is a catch all class for any fermentable made with koji and yeast- rx will be necessary, and a description of what you did to create your "monster"- eg brown rice sake made with brown table rice and koji using fred's rx, or" mashed potato mouthwash made with koji and champagne yeast, pressed with rice hulls"-THIS CAN INCLUDE OLD STYLE SAKE LIKE CHANG OR MOKOLEE ------- Bottle requirements- 3 each 12 oz. plain brown glass bottles, no id markers on the bottles or caps- please attach your name,address and phone and name and type of sake to each bottle entered- 2 seperate entries will require 6 bottles and so forth... ------ bottles will be accepted at one location only; Princeton Homebrew Supply bottles will be accepted only between april 5 and may 1st, 2002 ------- JUDGES- while many of the worlds foremost authorities on sake are going to be at the event, we are going to need some help. Please consider this a call for judges. If you are interested in judging or learning about sake elbow to elbow with some of the worlds foremost experts on the topic, send me an email-OUDBRUIN `at`AOL.COM -------- PRIZES AND RIBBONS WILL BE FURNISHED FOR BEST IN SHOW AND FIRST THREE IN EACH CLASSIFICATION ------ THIS EVENT IS BEING SPONSORED BY: THE INTERNATIONAL SAKE INSTITUTE & SAKEONE-producers of Momokawa Sake --Message_Part_SYNC5033428771-- --Next_Part_SYNC5033428771-- Subject: Digest for the period 2/5/02 - 2/6/02 Date: Wed, 06 Feb 2002 01:02:35 -0500 Content-Type: multipart/mixed; boundary="Next_Part_SYNC5033428771" --Next_Part_SYNC5033428771 Content-Type: text/plain; charset="us-ascii" Table of contents ---------------------------------------------------------------------- Re: Additional Styles (David Houseman) Re: Serving Specs (not severing, I hope) (John C. Tull) RE: Missing Styles (Steve Casselman) MCAB-IV Entry Information & Call for Judges (Chuck Bernard) IMPORTANT ANNOUNCEMENT-NATIONAL SAKE HOMEBREW COMP (OudBruin`at`aol.com) --Next_Part_SYNC5033428771 Content-Type: multipart/digest; boundary="Message_Part_SYNC5033428771" --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from gull.prod.itd.earthlink.net ([207.217.120.84]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC5015427E06 for judge`at`synchro.com; Tue, 05 Feb 2002 07:47:50 -0500 Received: from user-2inilpr.dialup.mindspring.com ([165.121.87.59] helo=winxp) by gull.prod.itd.earthlink.net with smtp (Exim 3.33 #1) id 16Y50m-0002pq-00; Tue, 05 Feb 2002 04:47:49 -0800 Message-ID: <034a01c1ae43$4eb74500$0100a8c0`at`winxp> Reply-To: "JudgeNet - the beer judge digest" From: "David Houseman" Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com To: JudgeNet - the beer judge digest Cc: "David Houseman" References: Subject: Re: Additional Styles Date: Tue, 5 Feb 2002 07:47:43 -0500 MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 6.00.2600.0000 X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2600.0000 X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message With all the discussions on various styles NOT present in the style guide, I was wondering if anyone is keeping a running list of these? As I recall there are currently 4 that were discussed (although I may have missed some): West Coast Stout, Irish Ale, Blond Ale and Rye (beers -- ale? lager?). Any that were missed. I'd like to keep a running list going and ask for specific input for the style descriptions of these. If anyone sends me their view of these style descriptions, please put this in the form of the current guide (Aroma, Appearance, Flavor, Mouthfeel, Overall, History/comments, specs). David Houseman housemanfam`at`earthlink.net --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from equinox.unr.edu ([134.197.1.2]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC502042812A for judge`at`synchro.com; Tue, 05 Feb 2002 12:24:21 -0500 Received: from jctull.biology.unr.edu (jctull.biology.unr.edu [134.197.55.114]) by equinox.unr.edu (8.10.2+Sun/8.10.2) with ESMTP id g15HSgs06376 for ; Tue, 5 Feb 2002 09:28:42 -0800 (PST) Date: Tue, 5 Feb 2002 09:23:41 -0800 Subject: Re: Serving Specs (not severing, I hope) Content-Type: text/plain; charset=ISO-8859-1; format=flowed Mime-Version: 1.0 (Apple Message framework v480) From: "John C. Tull" Reply-To: "JudgeNet - the beer judge digest" Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com To: JudgeNet - the beer judge digest Content-Transfer-Encoding: quoted-printable In-Reply-To: Message-Id: <194604B2-1A5D-11D6-8DFB-0030656E0756`at`unr.edu> X-Mailer: Apple Mail (2.480) X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message I think this is an excellent idea. Many beers are practically ruined due=20= to poor serving temperature and/or incorrect glass (a Belgian beer=20 really is better in a brandy-esque serving glass that accentuates the=20 aromatic qualities derived from the yeast and/or spices and sugar). I=20 cannot count the number of times I have received a barleywine in the=20 35-40=BAF range and sat there warming it up for 10 minutes in order to=20= maximize the malt character and balance that is appropriate for those=20 beers. Ideally, I would want to see information regarding temperature, yeast=20 presence (e.g., a hefeweizen is cloudy due to proteins from the wheat=20 malt, but should also have some yeast in suspension to bring out the=20 yeast character of the style; although this may be redundant with=20 appearance), and traditional serving glass (i.e., liter mug, fluted=20 pilsner glass, snifter, hexagonal (or is it octagonal for wit) tumbler). John On Monday, February 4, 2002, at 10:03 PM, JudgeNet - the beer judge=20 digest wrote: > Some of my fellow club members have asked my to post a thought about=20= > serving > specs being included the guidelines. In other words things like=20 > "Hefe-Weizen > should be rolled in the bottle and served at X temperature." The=20 > thought being > that at least serving temperature should be included in a styles = specs.=20 > It > could be stuck in the comments section if nothing else. > > > Steve --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from mta2.snfc21.pbi.net ([206.13.28.123]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC502042815D for judge`at`synchro.com; Tue, 05 Feb 2002 12:52:39 -0500 Received: from HILBERT ([64.174.106.246]) by mta2.snfc21.pbi.net (Sun Internet Mail Server sims.3.5.2000.01.05.12.18.p9) with SMTP id <0GR2008UJMYPTV`at`mta2.snfc21.pbi.net> for judge at synchro.com; Tue, 5 Feb 2002 09:52:02 -0800 (PST) Date: Tue, 05 Feb 2002 09:47:09 -0800 From: Steve Casselman Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com Subject: RE: Missing Styles In-reply-to: To: JudgeNet - the beer judge digest Reply-To: "JudgeNet - the beer judge digest" Message-id: MIME-version: 1.0 X-Mailer: Microsoft Outlook IMO, Build 9.0.2416 (9.0.2911.0) Content-type: text/plain; charset="iso-8859-1" Content-transfer-encoding: 7bit Importance: Normal X-MSMail-Priority: Normal X-MimeOLE: Produced By Microsoft MimeOLE V5.50.4133.2400 X-Priority: 3 (Normal) X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message Really good points. How would you go about resenting these? I would really like to see a little area where we figure out how to look at beer from all angles and then try and present that in some way that makes sense. I think there is a lot of talent in the group that could put out little web tools for judges to use. Geographic origin Historical origin Specific gravity Color General flavors (e.g., malt, esters, caramel, roast) Bittering Malts and other grains (e.g., wheat beers) Yeast strains Hop varieties Nonstandard ingredients or brewing methods (fruit beers, spiced beers, smoked beers, eisbock, steinbeer) --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from barry.mail.mindspring.net ([207.69.200.25]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC50294285D6 for judge`at`synchro.com; Tue, 05 Feb 2002 21:44:51 -0500 Received: from 1cust100.tnt2.medina.oh.da.uu.net ([67.211.104.100] helo=ms606108) by barry.mail.mindspring.net with smtp (Exim 3.33 #1) id 16YI4h-0005b6-00; Tue, 05 Feb 2002 21:44:44 -0500 Message-ID: <005901c1aeb8$70ad36e0$6468d343`at`ms606108> From: "Chuck Bernard" Reply-To: "JudgeNet - the beer judge digest" Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com To: JudgeNet - the beer judge digest Subject: MCAB-IV Entry Information & Call for Judges Date: Tue, 5 Feb 2002 21:42:47 -0500 MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 5.00.2615.200 X-MimeOLE: Produced By Microsoft MimeOLE V5.00.2615.200 X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message Attention all MCAB-IV eligible brewers. . . MCAB-IV will take place in Cleveland, OH April 12 & 13, 2002! While we continue to plan the remainder of the technical conference, our web page guy has promised me that the entry details will be posted on the MCAB web site by this weekend (www.hbd.org/mcab). All the necessary information including entry registration forms, bottle requirements, entry deadline, and ship to address can be found on the website. Questions concerning entries can be addressed to mcab-entry`at`mindspring.com. Only entry related questions to this email please. In the near future we should have the remainder of the information concerning the technical conference up on the web site. We will also need judges for the event. We're looking at a Friday judging session, a session Saturday morning, followed by Best of Show judging Saturday afternoon. We are trying to avoid conflicts between the judging session and the technical presentations. Although we hope you can be available, you do NOT need to be available for all sessions to judge. A judge registration form should also be posted by the end of the week. Questions concerning judging at MCAB should be directed to mcabjudge`at`mindspring.com. Chuck Bernard bernardch`at`mindspring.com Medina, OH Cleveland Organizing Committee - MCAB-IV Competition Director, MCAB-IV --Message_Part_SYNC5033428771 Content-Type: message/rfc822 Return-Path: Received: from imo-d05.mx.aol.com ([205.188.157.37]) by synchro.com with SMTP (Mailtraq/1.1.6.1176) id SYNC5031428659 for judge`at`synchro.com; Tue, 05 Feb 2002 23:02:10 -0500 Received: from OudBruin`at`aol.com by imo-d05.mx.aol.com (mail_out_v31_r1.26.) id m.3a.21841598 (4539); Tue, 5 Feb 2002 22:59:38 -0500 (EST) From: OudBruin`at`aol.com Reply-To: "JudgeNet - the beer judge digest" Errors-To: judge-owner`at`synchro.com Sender: judge`at`synchro.com Message-ID: <3a.21841598.29920429`at`aol.com> Date: Tue, 5 Feb 2002 22:59:37 EST Subject: IMPORTANT ANNOUNCEMENT-NATIONAL SAKE HOMEBREW COMP To: JudgeNet - the beer judge digest MIME-Version: 1.0 Content-Type: text/plain; charset="US-ASCII" Content-Transfer-Encoding: 7bit X-Mailer: AOL 4.0 for Mac - Post-GM sub 147 X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message THE NATIONAL SAKE HOMEBREW COMPETITION WILL TAKE PLACE ON SATURDAY MAY 4 2002 AT THE RHIGA ROYAL HOTEL , LOCATED 151 WEST 54TH STREET, NYC 1009 ----------------------------------- KEEP TUNED FOR ANNOUNCEMENTS FOR A WEB SITE TO DOWNLOAD ENTRY FORMS AND ENTRY INFORMATION ---------------------------------- The following sake styles will be judged: a)Nigouri-unfiltred sake-lightly pressed at the end of the ferment-18 to 22% etoh- color opaque milky with substantial particulate layer in bottle b) flavored sake-not unlike BJCP #21 &22, 15 to 18 %etoh with strong emphasis on a harmony of flavor and balence c) Nihonshu-15 to 20%etoh abv dry to semi dry, pale straw to gin clarity-only polished rice, yeast, water, & koji allowed d) sparkling sake-made like a normal sake and refermented in the bottle ala champagne for those tiny bubbles e) experimental sake styles- this is a catch all class for any fermentable made with koji and yeast- rx will be necessary, and a description of what you did to create your "monster"- eg brown rice sake made with brown table rice and koji using fred's rx, or" mashed potato mouthwash made with koji and champagne yeast, pressed with rice hulls"-THIS CAN INCLUDE OLD STYLE SAKE LIKE CHANG OR MOKOLEE ------- Bottle requirements- 3 each 12 oz. plain brown glass bottles, no id markers on the bottles or caps- please attach your name,address and phone and name and type of sake to each bottle entered- 2 seperate entries will require 6 bottles and so forth... ------ bottles will be accepted at one location only; Princeton Homebrew Supply bottles will be accepted only between april 5 and may 1st, 2002 ------- JUDGES- while many of the worlds foremost authorities on sake are going to be at the event, we are going to need some help. Please consider this a call for judges. If you are interested in judging or learning about sake elbow to elbow with some of the worlds foremost experts on the topic, send me an email-OUDBRUIN `at`AOL.COM -------- PRIZES AND RIBBONS WILL BE FURNISHED FOR BEST IN SHOW AND FIRST THREE IN EACH CLASSIFICATION ------ THIS EVENT IS BEING SPONSORED BY: THE INTERNATIONAL SAKE INSTITUTE & SAKEONE-producers of Momokawa Sake --Message_Part_SYNC5033428771-- --Next_Part_SYNC5033428771--