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7

I'd follow the recommendation for a clean lager. You want to taste the off flavors enough to be able to recognize them, and an ale might cover up what you're looking for. A friend who went to Siebel tells me that they used MGD there. I just finished teaching a BJCP study group and we did off flavors both with the recommendations in the study guide and ...


5

That sounds like malty flavor, without the sweetness of, say, a scottish beer. A dry maltiness.


5

Why settle for just one? Try tainting several types of beers. Start by adding the off-flavors to an ounce or two of light lager, in medium-small doses, and identify how they change the beer's nose and taste. After that, you can repeat with an amber, or go even darker to see if you can still perceive the different off-flavors. Commercial beers are ...


5

Well, technically, you can only lose up to 3 points for appearance. However, as people "drink with their eyes", I think you'd struggle to do well amongst other witbiers in the category, assuming it's not disqualified up front for being entered out of style. I'd personally enter it as a specialty beer and give enough info that hopefully the judges would ...


4

Category 23 is pretty much it. There isn't another category where the flavors of witte would fit with that dark color. People who are making CDA are currently stuck with Cat 23. The secret to cat 23 is making a beer that is completely flawless. So that the "greatness" of it can shine through despite it not having a defined style. Second to that is that ...


4

I just took the test earlier this month, and I can say that it's a difficult bitch of an exam. Overall I don't brew towards the guidelines and I'm kind of an anti-style kind of person, but I think studying and taking the exam was definitely a worthwhile experience. One of the main goals of the BJCP program is to improve beer literacy. Just because I ...


3

I use the BJCP guidelines when trying to determine what the start of my recipe is going to be, and sometimes what to call it. Past that, I make beer that I think will be awesome. Sometimes the end result fits in the style I was going for. Sometimes I'm way off and in another style. Sometimes I can't classify it at all. But if it tastes good, I'm happy. I ...


3

What's most improved my brewing is actually judging in competitions. At a good comp you are paired off with a higher ranked judge (assuming you are a junior) and if they are also good s/he will give you a brain dump. I've learned a lot about where off-flavors come from and how to avoid them, and the beers usually aren't all that terrible. When I encounter ...


2

Chocolate stouts and coffee stouts usually fit into 21A (Spice, Herb, or Vegetable Beer). You'll notice Bell's Java Stout and Rogue Chocolate Stout are listed as commercial examples of style 21A. If the whiskey is noticeable, it might nudge you outside of category 21 and into 23 (Specialty Beer). The most dominant flavor will determine which style best ...


1

This homebrewer's blog lists the categories with the five most and five least entries for at least the 2010-2012 NHCs. It looks like it was consistent over those years. This is the excerpt from 2012. 2012 MOST POPULAR BEER STYLE CATEGORIES Stouts (cat. 13) - 630 entries or 8.7% of total American Ales (cat. 10) - 603 entries or 8.3% of total India Pale ...


1

I seriously doubt that the differences between revisions of Jackson's book would be worth worrying about (four years difference). Don't forget about half.com, you can save a lot of money on books. I'm seeing $0.75 + shipping on the 1993 book. Half of the exam material highlights the technical aspects of brewing, troubleshooting, and preventing process ...


1

I read it as being fermented dry enough so that its crisp like you'd expect that style to be. But in-order to retain a maltiness while drying the beer out its becomes a matter of choosing great ingredients. This is where using the best Continental Pilsner malt available comes into play. Great german pilsner is about a near perfect fermentation to let the ...


1

Coors. The most neutral of the big industrial lagers.



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