Subject: Digest for the period 4/8/02 - 4/9/02
Date: Tue, 09 Apr 2002 01:03:47 -0400
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Table of contents
----------------------------------------------------------------------
Reminder BUZZ OFF HB Competition (Houseman, David L)
CALLING BEER JUDGES: Upper Mississippi Mash-Out April 27-28 (allan.boyce`at`usbank.com)
NHC Great Lakes - 2nd Call for Judges/Stewards (Joe Preiser)
Schwarzbier (=?iso-8859-1?Q?=22Jay_Hersh_=28aka_Dr=2E_Beer=AE=29=22?=)

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        Bruce Millington
	 <bmillington2`at`home.com>,
        wasil hontscharik <wort2ale`at`hotmail.com>, THLADCZUK at cs.com,
        Steve Stutman - PA <Steve_Stutman`at`GMACM.COM>,
        Steve Stutman <steve.stutman`at`GMACM.COM>,
        Steve Frasch
	 <smfrasch`at`yahoo.com>, John Varady <rust1d at usa.net>,
        Rick Selden
	 <richard.selden`at`colorado.edu>,
        William Preston <preston`at`optonline.net>,
        Tom Hopely <oldsalt`at`kwiknet.net>,
        Michael Bane
	 <michaelbane`at`earthlink.net>,
        "John St. John" <jstjohn`at`icdc.com>, Jim Stelmaski <jstelmaski at msn.com>,
        Joe Shoenberger <joe`at`f16warbird.com>,
        John McDonnell <jmcdonn`at`bellatlantic.net>,
        Jen Shimony
	 <jks_1975`at`yahoo.com>, izzyfaden at b-o-n-e-s.com,
        Izzy Faden
	 <igzoid`at`aol.com>,
        Gennaro Annunziato <gannunziato`at`yahoo.com>,
        Tom Martin
	 <exchef`at`prodigy.net>, Tom Chaya <drfish941 at msn.com>,
        David Graham
	 <dcgraham`at`mac.com>,
        "Houseman, David L" <David.Houseman`at`unisys.com>,
        Dave Graham <david.c.graham`at`pnc.com>,
        Selden <cr_dick_selden`at`prodigy.net>,
        Craig Geaches <cgeatches`at`laborready.com>,
        Susan Millington Campbell
	 <campbels`at`hugheshubbard.com>,
        Blaise Fougere <blaisebeer`at`yahoo.com>, Adrian <axeacm at yahoo.com>,
        Albert Leonberger <aleonberger`at`hotmail.com>,
        Jason Harris <jason`at`keystonehomebrew.com>,
        John Varady <rust1d`at`usa.net>, JazzboBob at aol.com,
        Bill Wible <bill`at`brewbyyou.net>
Subject: Reminder BUZZ OFF HB Competition
Date: Mon, 8 Apr 2002 08:39:25 -0400 
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Second notice of 2002 Buzz Off Homebrew Competition

OK, so those lagers should have been started or very soon need to be.  But
there's plenty of time to get the ales made for this year's Buzz Off will be
held on Saturday, June 1st at Iron Hill Brewery and Restaurant in West
Chester, PA.  Entries will be accepted from May 13th through May 29th at
regional homebrew stores and at Victory Brewing Company in Downingtown, PA.
Mail-in entries must go to Victory and be received no later than Wednesday
May 29th.  The Buzz Off is once again an MCAB Qualifying Event for the 2003
MCAB.  Judges please contact us to reserve your position at the judging
tables.  Further details and forms can be found at the Buzz web site at
http://hbd.org/buzz/.   

> David Houseman
> Competition Organizer
> housemanfam`at`earthlink.net

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Subject: CALLING BEER JUDGES: Upper Mississippi Mash-Out April 27-28
To: JudgeNet - the beer judge digest <judge`at`synchro.com>
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Calling all Beer Judges (or wanna-be Beer Judges!)

We're looking for a few good tasters.
The Upper Mississippi Mash-Out Beer, Mead and Cider Competition needs
you!

We will be doing two sessions of judging on Saturday, April 27 at 3pm
and 7pm, and another session on Sunday, April 28 at 1:30pm.  The
location is Harwell's Steak House and Brewery in Shakopee.  We have
need of BJCP-certified judges, but you are welcome to help if you
would like to learn how to judge - inexperienced judges will be
teamed with Certified judges.

This is the first year of this contest, cosponsored by the Minnesota
Home Brewers Association and the St.Paul Homebrew Club.  Please help
us to make it a great success!

For more information, go to http://www.mnbrewers.com/mashout.

Contact us at mash-out`at`nbrewer.com if you are interested.




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Date: Mon, 08 Apr 2002 18:33:48 -0500
From: Joe Preiser <jpreiser`at`attbi.com>
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Subject: NHC Great Lakes - 2nd Call for Judges/Stewards
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This is the second call for judges and stewards for the Great Lakes
region of the NHC 1st Round.  We're rapidly approaching the big weekend
so now is the time to sign up if you've been putting it off.

Below is the text from the initial call.

Please note that we will more than likely require judging on Friday
evening and/or Sunday morning in addition to all day Saturday.  Please
indicate your availability and preference for these sessions.

	Thanks,

	Joe Preiser
	Judge Coordinator.

------Original Message------

Call for judges and stewards for the AHA National Homebrew Competition
1st Round judging to be held at the Rock Bottom, 1 West Grand Ave. at
State in Downtown Chicago.  Judging this year will be held on the
weekend of April 26-28 with primary judging on Saturday, April 27
beginning at 9:00 a.m.  This year we have reacquired 1 state (Ohio)
which puts our projected count at over 500 entries. We'd love to
complete the judging in as short a time as possible but can only do this
with adequate judge and steward support.

Lunch will be provided by Rock Bottom's award-winning chef Chip Fegert
and beer will be supplied by their equally award-winning brewer Pete
Crowley.  If that's not enough, we "may" even go out for a beer or two
after the judging is completed on Saturday.  The Rock Bottom is a scant
few feet away from the Grand Ave.  stop of the Red Line "L".  It is also
a brisk walk or a quick cab ride from the 3 downtown Metra Stations. 
Nearby parking is also available.

Contact Joe Preiser at joe`at`chibeer.org or 630.759.4569 to confirm your
attendance.

Please note whether you will judge or steward and WHICH DAYS you will be
available.  Out-of-towners may also inquire as to the availability of
beds-for-brewers.  Join us for some great homebrew, food and commercial
beer. See you there.

jeff sparrow
jeff`at`chibeer.org
national homebrew competition - site coordinator

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Date: Mon, 08 Apr 2002 20:09:20 -0400
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Subject: Schwarzbier
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>   I am curious about the roasted malt character that is supposed to be
>apparent in Schwarzbier. It is against the purity law to use Roasted Barley
>because it is unmalted. The choices would most likely be chocolate or carafa
>and black patent or black malt.

chocolate, or the German equivalent, is referred to as Farbemalz in German 
which literally means color malt. It is used in Dunkels, and in 
Schwarzbiers. It is a highly roasted malt. Both this malt and the British 
Black (aka Black Patent) have a roasty character to them. What they don't 
have that unmalted Roasted Barley (which is actually a little lighter in 
color) does have is a burnt coffee type aroma and flavor. The germans don't 
typically use British malt though, so I'm betting it's chocolate or at 
least that what we call chocolate here is the closest equivalent.


>   I became involved in a detailed discussion on my commercial version of a
>schwarzbier due to its(supposed)lack of roasted character. This particular
>beer has over 9.1% chocolate and less than 1% black patent for its roasted
>components. The IBU's are slightly reduced to 23 which is two shy of style.
>There was also an argument dealing with the slight dark toffee sweetness
>that my schwarz has. By guidelines it is acceptable and the roasted
>character seems to be leaning more towards bitter chocolate which is by
>guidelines appropriate. There is no guideline that states that this
>particular lager should have coffee-like character and burnt is simply out
>of the question.

The toffee sweetness is most likely from a dark caramel malt. Perhaps from 
a type they call Carafa.

>   This style is misunderstood quite a bit I think. The only commercial
>example that I have ever had is Kostritzer and there is no telling how long
>it had sat in a distributors warehouse or how the current retailer had
>stored it following that. And let's not forget that it had to be exported
>from Germany.

Koestritzer and Monchshof are the primary commercial examples you'll find 
sort of easily in German, and from time to time here in the US. For a long 
time having only tasted Monchshof (and in 5L mini kegs no less) I was 
pretty convinced that Schwarzbier was just a north franconian regional 
variation on Alt Bavarian/Franconian/Munich Dunkels since it was fairly 
caramel sweet and not as roasted in character as some say or as the 
guidelines indicated. I wasn't convinced of much distinction between these 
styles.

However I had never tried the Koestritzer, and upon trying this I 
recognized that it is darker and roastier than the Monchshof. I also found 
one or two other Schwarzbiers from other places beyond the Northern 
Franconia and Southern THuringia regions (sorry I'd have to dig up old 
tasting notes to find names) that varied somewhat with the Monchshof being 
midrange, some lighter (if you can believe that) but the others more like 
Koestritzer.

So I'm now convinced that the current style definition is reasonable based 
on what I've tasted in German that goes under the name Schwarzbier.

Don't know if this answers any questions for you, but maybe it will give 
you a feel for where the guidelines stand against a small sample of what is 
not a fairly widely brewed style.


Jay Hersh
BJCP Grand Master Judge
Hopfen und Malz, Gott erhalts


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Subject: Digest for the period 4/8/02 - 4/9/02
Date: Tue, 09 Apr 2002 01:03:47 -0400
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Table of contents
----------------------------------------------------------------------
Reminder BUZZ OFF HB Competition (Houseman, David L)
CALLING BEER JUDGES: Upper Mississippi Mash-Out April 27-28 (allan.boyce`at`usbank.com)
NHC Great Lakes - 2nd Call for Judges/Stewards (Joe Preiser)
Schwarzbier (=?iso-8859-1?Q?=22Jay_Hersh_=28aka_Dr=2E_Beer=AE=29=22?=)

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To: JudgeNet - the beer judge digest <judge`at`synchro.com>
Cc: housemanfam`at`earthlink.net, homsweet at voicenet.com,
        Bruce Millington
	 <bmillington2`at`home.com>,
        wasil hontscharik <wort2ale`at`hotmail.com>, THLADCZUK at cs.com,
        Steve Stutman - PA <Steve_Stutman`at`GMACM.COM>,
        Steve Stutman <steve.stutman`at`GMACM.COM>,
        Steve Frasch
	 <smfrasch`at`yahoo.com>, John Varady <rust1d at usa.net>,
        Rick Selden
	 <richard.selden`at`colorado.edu>,
        William Preston <preston`at`optonline.net>,
        Tom Hopely <oldsalt`at`kwiknet.net>,
        Michael Bane
	 <michaelbane`at`earthlink.net>,
        "John St. John" <jstjohn`at`icdc.com>, Jim Stelmaski <jstelmaski at msn.com>,
        Joe Shoenberger <joe`at`f16warbird.com>,
        John McDonnell <jmcdonn`at`bellatlantic.net>,
        Jen Shimony
	 <jks_1975`at`yahoo.com>, izzyfaden at b-o-n-e-s.com,
        Izzy Faden
	 <igzoid`at`aol.com>,
        Gennaro Annunziato <gannunziato`at`yahoo.com>,
        Tom Martin
	 <exchef`at`prodigy.net>, Tom Chaya <drfish941 at msn.com>,
        David Graham
	 <dcgraham`at`mac.com>,
        "Houseman, David L" <David.Houseman`at`unisys.com>,
        Dave Graham <david.c.graham`at`pnc.com>,
        Selden <cr_dick_selden`at`prodigy.net>,
        Craig Geaches <cgeatches`at`laborready.com>,
        Susan Millington Campbell
	 <campbels`at`hugheshubbard.com>,
        Blaise Fougere <blaisebeer`at`yahoo.com>, Adrian <axeacm at yahoo.com>,
        Albert Leonberger <aleonberger`at`hotmail.com>,
        Jason Harris <jason`at`keystonehomebrew.com>,
        John Varady <rust1d`at`usa.net>, JazzboBob at aol.com,
        Bill Wible <bill`at`brewbyyou.net>
Subject: Reminder BUZZ OFF HB Competition
Date: Mon, 8 Apr 2002 08:39:25 -0400 
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Second notice of 2002 Buzz Off Homebrew Competition

OK, so those lagers should have been started or very soon need to be.  But
there's plenty of time to get the ales made for this year's Buzz Off will be
held on Saturday, June 1st at Iron Hill Brewery and Restaurant in West
Chester, PA.  Entries will be accepted from May 13th through May 29th at
regional homebrew stores and at Victory Brewing Company in Downingtown, PA.
Mail-in entries must go to Victory and be received no later than Wednesday
May 29th.  The Buzz Off is once again an MCAB Qualifying Event for the 2003
MCAB.  Judges please contact us to reserve your position at the judging
tables.  Further details and forms can be found at the Buzz web site at
http://hbd.org/buzz/.   

> David Houseman
> Competition Organizer
> housemanfam`at`earthlink.net

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Subject: CALLING BEER JUDGES: Upper Mississippi Mash-Out April 27-28
To: JudgeNet - the beer judge digest <judge`at`synchro.com>
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Calling all Beer Judges (or wanna-be Beer Judges!)

We're looking for a few good tasters.
The Upper Mississippi Mash-Out Beer, Mead and Cider Competition needs
you!

We will be doing two sessions of judging on Saturday, April 27 at 3pm
and 7pm, and another session on Sunday, April 28 at 1:30pm.  The
location is Harwell's Steak House and Brewery in Shakopee.  We have
need of BJCP-certified judges, but you are welcome to help if you
would like to learn how to judge - inexperienced judges will be
teamed with Certified judges.

This is the first year of this contest, cosponsored by the Minnesota
Home Brewers Association and the St.Paul Homebrew Club.  Please help
us to make it a great success!

For more information, go to http://www.mnbrewers.com/mashout.

Contact us at mash-out`at`nbrewer.com if you are interested.




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Date: Mon, 08 Apr 2002 18:33:48 -0500
From: Joe Preiser <jpreiser`at`attbi.com>
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Subject: NHC Great Lakes - 2nd Call for Judges/Stewards
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This is the second call for judges and stewards for the Great Lakes
region of the NHC 1st Round.  We're rapidly approaching the big weekend
so now is the time to sign up if you've been putting it off.

Below is the text from the initial call.

Please note that we will more than likely require judging on Friday
evening and/or Sunday morning in addition to all day Saturday.  Please
indicate your availability and preference for these sessions.

	Thanks,

	Joe Preiser
	Judge Coordinator.

------Original Message------

Call for judges and stewards for the AHA National Homebrew Competition
1st Round judging to be held at the Rock Bottom, 1 West Grand Ave. at
State in Downtown Chicago.  Judging this year will be held on the
weekend of April 26-28 with primary judging on Saturday, April 27
beginning at 9:00 a.m.  This year we have reacquired 1 state (Ohio)
which puts our projected count at over 500 entries. We'd love to
complete the judging in as short a time as possible but can only do this
with adequate judge and steward support.

Lunch will be provided by Rock Bottom's award-winning chef Chip Fegert
and beer will be supplied by their equally award-winning brewer Pete
Crowley.  If that's not enough, we "may" even go out for a beer or two
after the judging is completed on Saturday.  The Rock Bottom is a scant
few feet away from the Grand Ave.  stop of the Red Line "L".  It is also
a brisk walk or a quick cab ride from the 3 downtown Metra Stations. 
Nearby parking is also available.

Contact Joe Preiser at joe`at`chibeer.org or 630.759.4569 to confirm your
attendance.

Please note whether you will judge or steward and WHICH DAYS you will be
available.  Out-of-towners may also inquire as to the availability of
beds-for-brewers.  Join us for some great homebrew, food and commercial
beer. See you there.

jeff sparrow
jeff`at`chibeer.org
national homebrew competition - site coordinator

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Date: Mon, 08 Apr 2002 20:09:20 -0400
To: JudgeNet - the beer judge digest <judge`at`synchro.com>
From: =?iso-8859-1?Q?=22Jay_Hersh_=28aka_Dr=2E_Beer=AE=29=22?=
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Subject: Schwarzbier
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>   I am curious about the roasted malt character that is supposed to be
>apparent in Schwarzbier. It is against the purity law to use Roasted Barley
>because it is unmalted. The choices would most likely be chocolate or carafa
>and black patent or black malt.

chocolate, or the German equivalent, is referred to as Farbemalz in German 
which literally means color malt. It is used in Dunkels, and in 
Schwarzbiers. It is a highly roasted malt. Both this malt and the British 
Black (aka Black Patent) have a roasty character to them. What they don't 
have that unmalted Roasted Barley (which is actually a little lighter in 
color) does have is a burnt coffee type aroma and flavor. The germans don't 
typically use British malt though, so I'm betting it's chocolate or at 
least that what we call chocolate here is the closest equivalent.


>   I became involved in a detailed discussion on my commercial version of a
>schwarzbier due to its(supposed)lack of roasted character. This particular
>beer has over 9.1% chocolate and less than 1% black patent for its roasted
>components. The IBU's are slightly reduced to 23 which is two shy of style.
>There was also an argument dealing with the slight dark toffee sweetness
>that my schwarz has. By guidelines it is acceptable and the roasted
>character seems to be leaning more towards bitter chocolate which is by
>guidelines appropriate. There is no guideline that states that this
>particular lager should have coffee-like character and burnt is simply out
>of the question.

The toffee sweetness is most likely from a dark caramel malt. Perhaps from 
a type they call Carafa.

>   This style is misunderstood quite a bit I think. The only commercial
>example that I have ever had is Kostritzer and there is no telling how long
>it had sat in a distributors warehouse or how the current retailer had
>stored it following that. And let's not forget that it had to be exported
>from Germany.

Koestritzer and Monchshof are the primary commercial examples you'll find 
sort of easily in German, and from time to time here in the US. For a long 
time having only tasted Monchshof (and in 5L mini kegs no less) I was 
pretty convinced that Schwarzbier was just a north franconian regional 
variation on Alt Bavarian/Franconian/Munich Dunkels since it was fairly 
caramel sweet and not as roasted in character as some say or as the 
guidelines indicated. I wasn't convinced of much distinction between these 
styles.

However I had never tried the Koestritzer, and upon trying this I 
recognized that it is darker and roastier than the Monchshof. I also found 
one or two other Schwarzbiers from other places beyond the Northern 
Franconia and Southern THuringia regions (sorry I'd have to dig up old 
tasting notes to find names) that varied somewhat with the Monchshof being 
midrange, some lighter (if you can believe that) but the others more like 
Koestritzer.

So I'm now convinced that the current style definition is reasonable based 
on what I've tasted in German that goes under the name Schwarzbier.

Don't know if this answers any questions for you, but maybe it will give 
you a feel for where the guidelines stand against a small sample of what is 
not a fairly widely brewed style.


Jay Hersh
BJCP Grand Master Judge
Hopfen und Malz, Gott erhalts


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