Month: June 2015

Beer Term ‘O the Day: Solventlike (sal’-vent-layk) Flavor and aromatic character similar to acetone or lacquer thinner, often due to high fermentation temperatures.

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J… a… m…e… s V… i… s…g… e… r. That’s how it’s spelled. Just in case you flunked spelling.

Raise by vampires, James never picked up his host’s taste for blood. Instead he veered towards beer, and is a fine beer judge, president of Clarksville Carboys, Clarksville, Tennessee. And if you haven’t figured out these profiles yet, yes, we were joking about vampires. His parents were grand folks.

Beer Term ‘O the Day: Chill haze. a haziness in beer caused by the precipitate formed when a beer is refrigerated. Many homebrewers let the boiling wort cool overnight in a sealed, sanitized container, then pitch yeast the next day. When this is done, the beer will always have a chill haze because the haze-forming compounds will have remained in solution. A good rule is to boil it as hard as you can, then chill it as quickly as you can. That and the use of a finning like Irish moss will get the proteins and tannins to drop out in the brew kettle.

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James Visger. What can we say about him? Nothing. That’s all.

OK. We’re kidding. James and Jami live in Clarksville, Tennessee. James is president of The Clarksville Carboys and a BJCP beer judge.

Beer Term ‘O the Day: BJCP (Beer Judge Certification Program)
Encourage knowledge, understanding, and appreciation of the world’s diverse beer, mead, and cider styles;
Promote, recognize, and advance beer, mead, and cider tasting, evaluation, and communication skills; and
Develop standardized tools, methods, and processes for the structured evaluation, ranking and feedback of beer, mead, and cider.

We certify and rank beer judges through an examination and monitoring process, sanction competitions, and provide educational resources for current and future judges.

The BJCP was founded in 1985 and has administered the Beer Judge Examination to 8,632 individuals worldwide. 5,137 are currently active judges in the program, with 771 holding the rank of National or higher. Since we started keeping detailed records, our members have judged over 1,041,977 beers and we have sanctioned over 6,527 competitions.

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James Visger, more powerful than a very loco, locomotive, able to leap pint glasses with a few attempts… Nah, he’s from Clarksville, TN and presidente’ of The Clarksville Carboys. We just like teas\ing our writers here at PGA.

Beer Term ‘O the Day: BIAB. Brew in a Bag (BIAB) all grain beer brewing is a new method for all grain brewing that originated in Australia. BIAB is an inexpensive way to for homebrewers to transition to all grain or partial mash brewing. Brewers also enjoy brew in a bag methods for the shorter setup, brewing and cleanup times.

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James Visger leads a secret life as a beer spy. Like a kind troll, he lives under a fermentation tanks and sprinkles goodness into brew tanks world wide. All of that was a lie. James lives in Clarksville, Tennessee, he’s president of the Clarksville Carboys, and grand guy.

Beer Term ‘O the Day: Fermax. A premium formulation. Fermax Yeast Nutrient gives nourishment to your yeast so that it stays healthy throughout the fermentation process. Used in beer, wine, mead, etc. to produce healthy yeast for a complete fermentation. Use 1 teaspoon per gallon prior to fermentation beginning (usually added at the last 15 minutes of the boil). I use it in big beers… the yeast has to be super healthy as when beer produces alcohol… it is killing itself off… otherwise you might end up short of your final gravity leaving your beer with a lot of unfermented sugars. Also, meads where there is little nutrients for the yeast. I don’t use it for my normal OG beers as there is sufficient nutrients in the wort and my yeast starter is healthy.

We’re sorry. The blurb you have contacted about James is busy right now. Please try latter. Much latter.

Beer Term ‘O the Day: Toasted Malt. Pale malt kilned for 10-15 minutes @ 350 degrees to impart a toasted aroma to beer.

James Visger lives in Clarksville, TN. He’s a BJCP beer judge and president of The Clarksville Carboys. He probably eats Wheaties, or Cheerios, all to disquise he’s from the planet Vishnu. (Curious question, Hindus. Why have you never told us what Vish knew?)