Author: Ken Carman

R. Shea, 1662 Merriman Rd, Akron, OH 44313
Missing Falls, 540 S Main St, Suite 112, Akron, OH 44311
Hoppin Frog 680 E Waterloo Rd, Akron, OH 44306
Akronym Brewing, 58 E. Market Street, Akron, OH 44308

 So I was in the Adirondacks, Millie was in Nashville. This tradition started over 30 years ago, only I was in a different town every week or two, depending on bookings. We’re planning on retiring in the Adirondacks so I needed a small trailer I used to use on the road. It will help build a small storage area and take generators and a bike off to be service.
 We met close to mid-August. What do two married beer judges and craft beer fans do? Look to see what new brews are available via the web and sail forth to explore!
 We decided on four places. Of course NO WAY am I going to Akron and missing Hoppin Frog, the only curse being I couldn’t harass my friend, and owner, Fred Karm. Hoppin does a lot of extreme beers. Maybe it’s more what he brews? I mean I’m the guy who started and runs a BIG and Odd beer competition. You know we’re of a similar mindset when once we were talking about a low gravity, standard style, brew and Fred said, “Hoppin Frog just doesn’t swing that way.”
 Our first visit was to Akronym Brewing in downtown Akron. Luckily the parking garage has free parking Saturdays. Giant entrance with probably 20 offerings on a huge electronic sign. There were 15 listed on the website. I didn’t count but I’d bet there were more, close to 20. Continue reading “A Beer-y Good Story: Akron, Ohio”

 Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay, Clarksville Carboys and Music City Homebrewers, who has been writing on beer-related topics and interviewing professional brewers all over the east coast, for over 20 years.

Written by Ken Carman

 I have been looking for the original article on this, but can’t find it. So I wrote it as a Brew Biz because it’s a product review.
 How you brew matters here. If, unlike me, you’re brewing weekly your experience may be different. I would think it should be better. “Should be,” being a big qualifier. I brew 3 or 4 times a year. If the craft scene had been around, as vibrant, when I started brewing in 79 I might have been just like those who hopefully worked out the kinks, and probably went into being a pro-brewer. But that was not me back then: the stage called, my own, odd, stage, and I gleefully went there.
  For ME it’s been a hobby, and occasional obsession. I don’t want it to be my life, especially not at 65. Continue reading “Brew Biz: Werts and All: The Grainfather, Final Assessment”

“But hey, it’s not supposed to be dark but it IS American!?”

 I can’t tell you where this happened, or the circumstances, or why more likely than not there HAD TO BE an out of style issue during this judging session. But none of that matters, really. What matters is what would be best, the right, score? I don’t care for exactness: we’re talking that scoring guide on the lower left side of the traditional judging form… Outstanding, Very Good, Good, Fair and Problematic. Since you are unable to assess this beer in person an exact score is obviously out of the question, though I will tell you the score I gave it.
 I have no interest in challenging those who judged this beer with me, or who ran the event. I was impressed with all of them: very professional. This, really, is a matter of perspective in the final analysis. Continue reading “A Beer Judge’s Diary: 29?”

 I don’t think of myself as some guru or know-it-all answer

guy. A lot of my experience comes from making mistakes and running into dead ends. And I have made a LOT of mistakes. And as this edition of A Beer Judge’s Diary will show I have been greeted by some dead ends.
 I must admit I agree with Andrew Luberto’s comment in his excellent youtube interview that those who score very well to begin with may be missing something. Trial, error and trying again can make better judges, just like it makes better songwriters, better actors, better on air personalities and better almost anything in life. Those additions to “beer judge” are mine, not his, but strike me as truth. Continue reading “A Beer Judge’s Diary: Return to Atlanta; Taste Test, Take 2B”

 The first edition will be an overview of that day, Take 2B gets to specifics that might help potential judges before they take the tasting test.

 If I were to pass on a warning to those who haven’t taken it yet it would be, “Use the few minutes you have per beer well, otherwise time will be your enemy.” 15 minutes per beer: try practicing to get it down to 10 or 12. That’s per completed sheet.
 Unlike my last column on this topic this is not going to be about my score at all, or how I did. Enough of that: whatever the score is it is. Besides, I don’t know the score yet and most likely won’t for up to six months, maybe more. That’s OK. As I told Phil Farrell it’s not about getting a better rank, and only a little about a better score. More than anything it’s about the fact every time I take the test I learn a lot through intense study, including how I know less than I think I do. Even the study involved is a humbling experience, not to mention the review after the test. Continue reading “A Beer Judge’s Diary: Return to Atlanta; Taste Test, Take 2”

 Millie and I love to stop by McGuire’s in both Pensacola and Destin, especially years ago when Steve Fried had his barleywine; known as I’ll Have what the Gentleman on the Floor is Having. Long but funny name. It actually had a low enough level of bittering to make it finish somewhat sweet, really no hop flavor and the SRM was at least mid to high 20s. Slight bitter: enough to balance.
 All of which would mean I’d be scoring it lower these days if someone entered something like that. Most likely it wouldn’t win in a barleywine only competition. In the 90s I remember a lot of barelywines were like this; the few brewpubs that served them and the few bottled examples on the shelf. Not all. However the profile has been shifted, from what I remember when I first started judging in the 90s, to reflect the higher hop usage/ibus trend.
 Are we so significantly changing profiles sometimes we eliminate older, still worthy, subcategories? Continue reading “A Beer Judge’s Diary: Should We Be Eliminating Styles?”

 I think perhaps one of the first personal lessons that I learned as a judge, and have to keep learning because there are almost an infinite number of variables, is problems I might have when identifying aromas, mouthfeel, etc. Sometimes it just takes more experience, but sometimes it is caused by relying too much on those who insist everyone visualizes smells and other perceptions the same. And when someone doesn’t sense the same the second biggest (perhaps just as important or more) mistake we make is automatically blaming it all on them for having a different perception.
 How easy and self aggrandizing is that?
 When it comes to judging beer I think one time one of these ongoing lessons was emphasized, reinforced, had to do with the ‘pine’ descriptor. Continue reading “A Beer Judge’s Diary- Trusting Your Senses”

 I won’t be able to do as complete a job as I would like on this competition because it all came down pretty fast, so I’m adding a brief report on three new Pensacola breweries: more profiles than anything else.
 It started out as the trip from hell: blown tire, nuts for the spare didn’t fit quite right, no new tire until the next day and the dog was sick all weekend long. This was the first year for Brewery Battle in the Square: a pro brewer competition somewhat based around Irish beer. We had three categories: Irish Stout, Irish Red and Pilsner. It was done in tandem with a competition of area offerings from chefs. We have no comments about the food competition because we got there late: the BJCP competition was after the food was judged. We did have a Boston Butt from one of the competitors after the competition and it was excellent. The food trucks obviously arrived in a swarm earlier, stinging visitor’s palates with pleasure. Continue reading “A Beer Judge’s Diary: Pensacola Battle of the Brews and New Breweries”