Author: Professor Good Ales

Profiled by Maria Devan

Nose opens up with earthy grapefruit some bright fresh orange and a slight hops herbal. Sweet touch of biscuit and honey from malt.

Color is hazed golden orange amber with yellow sunshine hues. A white head that fell fast but kept refreshing. Minimal lace.

Mouthfeel is a lighter side of medium. The herbal on the palate steals the show in this one. It has such a good strong green with not too much sweetness and a hint of spice. The orange is subtle but resides on the palate gently as a moderate and pretty clean bitter takes the finish to show you a bit of sticky honey on that biscuit and that fresh orange to linger.

Balanced,tight and very well done.

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.”

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Maria Devan lives in Ithaca, NY and is a great beer writer. That’s Maria in the middle. The other two are not, but they are lucky to have her as a friend.

Beer Term ‘O the Day: Adjunct. Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper. (Sugar, honey, oats, rice…) Adjuncts can be divided into two broad groups: kettle adjuncts and mashable adjuncts. Kettle adjuncts, like honey or candi sugar, contain fermentable sugar and are added to the kettle in the boil. Mashable adjuncts contain starch. This starch needs to be converted to sugar before it can be used by brewer’s yeast. These starchy adjuncts must be mashed, which means that enzymes degrade the starch to fermentable and unfermentable sugars and dextrins.

In beer news today, a young man from Clarksville, Tennesse, who is very dedicated to good beer, tells us more about beer terms, while also judging beer, being president of Clarksville Carboys, Clarksville, Tennessee and not being a student at Hogwarts, but maybe in the future “WORThogs?”

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.