In every beer lovers curve of beer love, there comes a moment when they discover the world of smoked beers. Drew sits down with Devon Randall of Imperial Western Beer Company to discuss her approach to making both subtle and in your face smoked beers!
Our judges: John Lee, Saratoga Springs, NY, Millie Carman, Nashville, TN. Both are BJCP Certified. (Summary by Ken Carman.)
The similarities here are remarkable. They are 2 points apart on score: John 41, Millie 39. Both had a 3 on Appearance, 16 on Flavor, 4 Mouthfeel, 8 on flavor. The difference was in Aroma: Millie 8, John 10. I (Ken) remember Millie saying she was having a problem catching the aroma.
Both sensed chocolate and caramel. Millie got nutty and toasty. Only John got coffee and pome fruit, some yeast notes, a little musty and some oxidation. In was interesting that sell by date on John’s bottle was better than Millie’s, but Millie didn’t get oxidation. (Neither did I-Ken) John’s was 1/29/19; ours was 11/27/18. I suspect the difference may be transportation and storage. Abita is a lot closer to Tennessee than Saratoga, NY, area and there may be more stops on the way. Continue reading “Beer Judging Counter Points: Abita Turbo”
2019 OFBB Judging formA
My apologies for the images. Yes, they’re blurry. I also understand the protosheet at the bottom is smaller. I tried to also include another way to access either one which should be more clear. So since there’s an image problem in this column I’ll try to walk you through this.
I think I first became fascinated with alternate versions of the BJCP judging form when I judged for Amber Waves of Grain in Niagara Falls: one of the best large competitions I’ve ever judged. Most of my regular readers know I like, and have started, small competitions. It’s a personal preference. But I have a LOT of respect for, and still judge, large competitions. Running big competitions is tough and requires a lot of cooperation and volunteers, not to mention location issues, and AWOG is impressive: a lot of thought and steady improvement has gone into AWOG. Continue reading “A Beer Judge’s Diary: New Judging Forms”
Mother’s Brewing Company is one of many affected by the government shutdown. The Springfield brewery is still making beer. However, it impacts their new beers that don’t yet have labels approved.
The Federal Alcohol and Tobacco Tax and Trade Bureau is in charge of approving the licenses and labels for any new beers. Employees of the bureau are not working, so breweries like Mother’s have to wait.
The Tax and Trade Bureau’s website is still accepting electronic payments, but a message on the site reads they will not be reviewing or approving any applications until the shutdown ends.
I am hoping to have at least a few editions of this. I already did this under one of my other columns. What I am hoping for here is to display just how different judge palates can be: even day to day and referring to one judge. However most editions will be two BJCP judges, and if other judges wish to join in on this please contact me. You can summarize the differences between the two judges or I can. Different beers will be judged: mostly commercial, however I am open to homebrews. This is raw judging not consensus because the point is missed if we adjust.
For this edition we chose Sierra Nevada’s Hazy Little Thing. Nothing on the can tells us what style IPA it is, but we both agreed New England IPA.
Millie and I are both Certified. Continue reading “Judge Counterpoints: Sierra Nevada’s Hazy Little Thing”
Very spicy aroma: nutmeg and/or allspice up front in aroma, no malt, no hops, slightest soured sense.
Appearance: raspberry colored head, cranberry colored quaff. The head is pure fine foam. Very hazy: no light shines through. Foam clings to glass as tilt.
Flavor: slightest tart. Cranberry right up front. The lactic sourness tad low. No hops noted. Malt takes a background to the cranberry in the balance. Aftertaste is cranberry.
Mouthfeel: low side medium carbonation… could use more to propel flavor and style-wise. Light body feel.
This could be even more of an excellent quaff than it already is. It just needs a little more carbonation; hint more lactic sour and of course adjusting the rest of the recipe to keep balance. It’s a light quaff that I would have one, maybe two, but abandon for more complexity. But that’s just me. I could see someone finding this a fav beer.
Nothing found on RB
Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”