Over the weekend, I re-took the BJCP exam here in Denver. I initially offered to give up my seat to anyone on the waiting list, but the organizer informed me that he had plenty of spaces avaliable, and I wouldn't be taking up wanted/needed space.
I was much more relaxed at this testing. Knowing what to expect, and knowing that I at least know a little about beer, made the experience much more enjoyable. Did I do any better? No, probably not.
I did get my exam sheets and the proctor scores (along with beer info) last night. Here's the info:
Beer 1:
Judged as a German Pilsner
Proctor Total Score: 40
My Score 39
The beer was a Heinekin Light. I actually said in my overall impression that it was a nice beer with nice balance, but perhaps too light in body and hop character for the style (I almost said "this tastes like a light beer")....
Beer 2:
Judged as a Belgian Wit
Proctor Score: 35
My Score: 36
This beer was a homebrewed version. I don't think I did particularly well with the descriptions...but I felt it looked, smelled, and tasted as it should.
Beer 3:
Judged as an American IPA
Proctor Score: 34
My Score: 36
In reality, this beer was a Sierra Nevada Pale Ale (from a can), which is the archtype for an American Pale Ale. This is the organizer trying to be sneaky. I actually loved this beer, had nothing bad to say about it except not quite to style (that is why I scored it so high...nice beer). I actually typo'd that " hops were a little low for an American APA style"....I meant to say "American IPA", but I was thinking that this was a nice APA. I hope they give me credit for my brain getting ahead of me on this....
Beer 4:
Proctor Score: 32
My Score: 28
Judged as an American Barley Wine
In reality, it was an Am Barley Wine, Old Ruffian by Great Divide.
I dinged it for not enough malt body to support hops....that probably wasn't it, but this was my second worst score (off by 4, is still acceptable).
Beer 5
Proctor Score: 37
My score: 29
Judged as a Robust Porter.
This was my worst score (off by 8), and I don't know if I should be ashamed or not. The porter catagory is one that I supposedly know a little more about, but this beer to me, was high on roast (as it should be), but didn't have a supporting maltiness in the body and was thin in the mouthfeel. I felt it was more like a Stout in this respect, which may mean that I have the two switched in my head. I should have stated that I thought it would have been more well recieved as an export/foriegn stout, or even a coffee stout....
Beer 6
Proctor Score: 42
My Score: 44
Judged as a Flander's Red.
This was a homebrew. It was another sneaky attempt by the test organizer. When I was reviewing for the exam, I literally passed over reviewing all of the sour beer catagories saying to myself "they'll never give us one of those". The reason being is that they are still pretty rare here and take a long time (especially those made to style), expensive buy (from Belgium), and may suffer from age related problems when imported. When they announced the style, I muttered to myself "well played evil organizer, well played". Most other test takers I spoke to thought it was too acetic (sour, vinegar is acetic acid), but this to me is the dominating factor of most Flanders Reds I have tried. The exception is the Duchess of Bourgogne, which is the most tame Flanders Red I have ever had. I usually stay away from this catagory.
The beer smelled just like the Duchess....but was more sour. I couldn't find fault with that (since my experience). This is such an advanced and relatively rare beer syle, I feel like it is almost unfair.
All in all, I did a little better in the scoring than I did the first time (off by 1 or two in 4 of 6 beers...and sometimes landing in between the master judge proctors), and probably no better (if not worse) describing the beers. Did I pass? Again, probably....but I have to wait 3 or more months to find out.
I am likely to find out about my first exam just before the AHA's 1st round of their National Competition. I may be judging rather than stewarding this time, since I know they need the help.
Monday, March 4, 2013
finally fermenting.
Report from Skeptical Brewing's Southern location (aka my brother's basement) is that after weeks of the Oktoberfest yeast sitting around like Teamsters on strike, the beer is now happily fermenting after we brought in scab yeast in the form of Bavairan Lager. I don't know if this MP4 file will work, but here's proof:
It sort of looks like the Alien Autopsy, but what do you expect from us?
Of course, I know everyone here was worried, but it isn't time to breathe a collective sigh of releif yet. In the 3 or 4 weeks the beer has been "sitting" out in the cold, we can only hope that our sanitation practices, combined with the cold temperatures subdued any bacteria as much as or more than our yeast. With the temperature warm up, the bacteria could have gotten a head start or a foothold before our Bavarians (barbarians?).
We will have beer, but it may not be the award winner we are used to, nor will it be the same. Could it be better? Yes, sure, anything's possible, but we need to take good care of it from here on out.
Lager yeast (as we have now been painfully reminded) are tempermental beasts, and need pretty precise temperature control, and then a lengthy cold storage for them to condition the beer the way they need to.
I know my brother was planning to get this into the keg and let it sit to wait for an opening in his fridge. I am planning on getting this keg and keeping it extremely cold until fall. I am especially worried about any bacteria that may have been present. We may be able to tell on kegging if it is okay (or okay for now), but only time will tell.
It sort of looks like the Alien Autopsy, but what do you expect from us?
Of course, I know everyone here was worried, but it isn't time to breathe a collective sigh of releif yet. In the 3 or 4 weeks the beer has been "sitting" out in the cold, we can only hope that our sanitation practices, combined with the cold temperatures subdued any bacteria as much as or more than our yeast. With the temperature warm up, the bacteria could have gotten a head start or a foothold before our Bavarians (barbarians?).
We will have beer, but it may not be the award winner we are used to, nor will it be the same. Could it be better? Yes, sure, anything's possible, but we need to take good care of it from here on out.
Lager yeast (as we have now been painfully reminded) are tempermental beasts, and need pretty precise temperature control, and then a lengthy cold storage for them to condition the beer the way they need to.
I know my brother was planning to get this into the keg and let it sit to wait for an opening in his fridge. I am planning on getting this keg and keeping it extremely cold until fall. I am especially worried about any bacteria that may have been present. We may be able to tell on kegging if it is okay (or okay for now), but only time will tell.
Wednesday, February 27, 2013
More on the National Homebrew Competition
The American Homebrew Association (AHA) forum has been all abuzz about the issues regarding the registration for the National Homebrew Competition. For those of you who are unaffilliated, the AHA yearly holds a two round national competition that is limited to approximately 8,200 beers. Their limit this year is 15 beers per participant. Unfortunately, from prior events and year's past, all homebrewers concerned with getting into the competition know that it will sell out, and almost everybody and their brother (not mine) logged into the system at 1pm Mountain to register.
Some got in, most did not. I am one of the disappointed many. I had intended to enter 3 beers, but as luck would have it, I also found out that our windowell Oktoberfest beer did not ferment (it stuck at 1.058). So, at best we would have put in two beers between my brother and I.
Just as well. While my brother is looking to get the ferment going at a more reasonable inside/basement temperature with a fresh pitch of yeast, I am starting to think about brewing again.
And besides, I now have room in my kegerator.
Some got in, most did not. I am one of the disappointed many. I had intended to enter 3 beers, but as luck would have it, I also found out that our windowell Oktoberfest beer did not ferment (it stuck at 1.058). So, at best we would have put in two beers between my brother and I.
Just as well. While my brother is looking to get the ferment going at a more reasonable inside/basement temperature with a fresh pitch of yeast, I am starting to think about brewing again.
And besides, I now have room in my kegerator.
Tuesday, February 26, 2013
Trouble On Both Ends of the Spectrum
It appears that AB In-Bev (or whatever they are calling themselves after they swallow up the rest of Modelo) is being sued for defrauding their customers out of alcohol content and watering down their product. You can read about it here.
http://www.cnbc.com/id/100497711
If true, this is pretty sad. I recently read the book "Bitter Brew" by William Knoedelseder that chronicoled the history of Anheuser-Busch and the Busch family exploits from about the end of prohibition to the end of the family running the business. Their forefathers were very concerned with quality and tradition while expanding to the biggest and most outlandish beer company ever. Gussie Busch is rolling in his grave.
I do wonder, however, if the common practice for modern industrialized breweries of brewing at a higher gravity and then diluting down to package strength is being highlighted. It is just a way to get more final capacity out of your ferementers.
Too bad. I was kind of a fan of regular Bud when there isn't any other decent choice (or it is extremely hot). I try to stay away from any of the big breweries big name brands just on principle however....but I do cop to an occasional PBR.
On the other end of the spectrum, there is trouble brewing at the American Homebrewer's Association as well. For the 4th or 5th consecutive event in the last year, they have had public relations problems associated with their on-line registrations. Today it was the registration for the National Homebrew Competition. I tried at 1:05pm to register, and got as far as entering my info, before it kicked me out. I had to do it on my smart phone because my work's computer isn't upgraded to the latest version of Internet Explorer that the AHA required to register (strike 1 for my employer, my crappy work computer, and shame on the AHA). It wouldn't have mattered anyway, because my work blocked my access to the site anyway (strike 2 for work). The registration site wasn't optimized for mobile so I had to zoom in and out to read what I was trying to do (strike 2 for AHA), and then I couldn't register my beers (I intended to put in 3 beers....strike 3.
I guess they had to shut the whole thing down, but I am told most of the competition is sold out. If true, I have been shut out of the NH Comp, didn't get a discounted room for the 2012 NH Conference, shut out of the member's only session of the GABF, and was shut out of the 2011 NH Conference in Seattle. Apparently, they are victems of their own success.
I am trying to be part of the solutions....I am trying to become a qualified beer judge, I have volunteered at the 2011 and 2012 GABF and National Homebrew Competition Qualifier as a steward, and intend to do it again in 2013 (maybe as a judge if they want me). All I ask for is a hassle free experience. I still think they need to restrict entry to one beer per person (the limit this year was set at 15), eliminate the Ninkaski Award (to the most medaled homebrewer in the comp), bump up the cost per beer entry, and/or institute a lottery system for entries.
Furthermore, perhaps they need 2 members only sessions at the GABF (while adding a fourth day overall). I guess next step is to try to get on the AHA governing committee.
http://www.cnbc.com/id/100497711
If true, this is pretty sad. I recently read the book "Bitter Brew" by William Knoedelseder that chronicoled the history of Anheuser-Busch and the Busch family exploits from about the end of prohibition to the end of the family running the business. Their forefathers were very concerned with quality and tradition while expanding to the biggest and most outlandish beer company ever. Gussie Busch is rolling in his grave.
I do wonder, however, if the common practice for modern industrialized breweries of brewing at a higher gravity and then diluting down to package strength is being highlighted. It is just a way to get more final capacity out of your ferementers.
Too bad. I was kind of a fan of regular Bud when there isn't any other decent choice (or it is extremely hot). I try to stay away from any of the big breweries big name brands just on principle however....but I do cop to an occasional PBR.
On the other end of the spectrum, there is trouble brewing at the American Homebrewer's Association as well. For the 4th or 5th consecutive event in the last year, they have had public relations problems associated with their on-line registrations. Today it was the registration for the National Homebrew Competition. I tried at 1:05pm to register, and got as far as entering my info, before it kicked me out. I had to do it on my smart phone because my work's computer isn't upgraded to the latest version of Internet Explorer that the AHA required to register (strike 1 for my employer, my crappy work computer, and shame on the AHA). It wouldn't have mattered anyway, because my work blocked my access to the site anyway (strike 2 for work). The registration site wasn't optimized for mobile so I had to zoom in and out to read what I was trying to do (strike 2 for AHA), and then I couldn't register my beers (I intended to put in 3 beers....strike 3.
I guess they had to shut the whole thing down, but I am told most of the competition is sold out. If true, I have been shut out of the NH Comp, didn't get a discounted room for the 2012 NH Conference, shut out of the member's only session of the GABF, and was shut out of the 2011 NH Conference in Seattle. Apparently, they are victems of their own success.
I am trying to be part of the solutions....I am trying to become a qualified beer judge, I have volunteered at the 2011 and 2012 GABF and National Homebrew Competition Qualifier as a steward, and intend to do it again in 2013 (maybe as a judge if they want me). All I ask for is a hassle free experience. I still think they need to restrict entry to one beer per person (the limit this year was set at 15), eliminate the Ninkaski Award (to the most medaled homebrewer in the comp), bump up the cost per beer entry, and/or institute a lottery system for entries.
Furthermore, perhaps they need 2 members only sessions at the GABF (while adding a fourth day overall). I guess next step is to try to get on the AHA governing committee.
Tuesday, February 19, 2013
Next Move
I have been obsessing over our latest Oktoberfest from afar. It has been quietly sitting in my brother's basement windowell for nearly 3 weeks. And in all that time my brother hasn't observed any sign of fermentation from the blow off tube. That is not to say it isn't happily (albeit slowly) fermenting away in its dark, sugar rich environment....it is just that I can't see it. The switch to a closed keg fermentation from two carboys makes the process much safer and involves less to clean, but it doesn't give a nice view of the action. Couple that with the fact that the yeast pack wasn't fully raging when we pitched (and the yeast themselves were 4 months old), and it has me way beyond curious to the point of neurotic.
If it was at my house, I am pretty certain that I would have stuck my nose in it to see what I could. But it is probably just as well that it is living with a far more patient person in my brother.
At any rate, in the next few days he will bring it inside and warm it up. We should see some signs of life then. If we don't, well, then we have a problem.
If we killed it somehow, we can always re-brew it...it isn't like we have financial or some other skin in the game. I just act like it.
Anyway, my kitchen remodel is almost done, and except for paying for it, I should be able to start worrying about brewing again.
If it was at my house, I am pretty certain that I would have stuck my nose in it to see what I could. But it is probably just as well that it is living with a far more patient person in my brother.
At any rate, in the next few days he will bring it inside and warm it up. We should see some signs of life then. If we don't, well, then we have a problem.
If we killed it somehow, we can always re-brew it...it isn't like we have financial or some other skin in the game. I just act like it.
Anyway, my kitchen remodel is almost done, and except for paying for it, I should be able to start worrying about brewing again.
Friday, February 1, 2013
wanted: Job.
I attended the open house for Dry Dock Brewing's new production facility yesterday. I was invited because of my work with the owners on this project. While the project was fun, and I feel I accomplished my goals, I can't say that this experience left me satisfied with my career. I keep wondering what if I actually did move forward on a small tap room brewery after losing my job in 2008. I was so close....and probably the truth is, that I chickend out.
Somehow, I feel I missed an opportunity. It left me wondering if there is indeed something else I should be doing. Truth be told, I have always wanted to work for a brewery....from the very first tour of a brewery (Bud Plant at Busch Gardens, Tampa Florida in 1980 when I was 10, and subsequent visits to the big breweries in St. Louis and even Coors in Golden Colorado in 1998). Making Beer! WOW! I started making my own beer in 1993....but it is those big production facilities that somehow seems like a natural fit.
If you need a communications director/government relations guy and you own a brewery, let me know. I also know how to drive a forklift, brew, and have a firm grasp of math....sort of jack of all trades.
Somehow, I feel I missed an opportunity. It left me wondering if there is indeed something else I should be doing. Truth be told, I have always wanted to work for a brewery....from the very first tour of a brewery (Bud Plant at Busch Gardens, Tampa Florida in 1980 when I was 10, and subsequent visits to the big breweries in St. Louis and even Coors in Golden Colorado in 1998). Making Beer! WOW! I started making my own beer in 1993....but it is those big production facilities that somehow seems like a natural fit.
If you need a communications director/government relations guy and you own a brewery, let me know. I also know how to drive a forklift, brew, and have a firm grasp of math....sort of jack of all trades.
Tuesday, January 22, 2013
Wrong, wrong, wrong
It was the least fun I had drinking beer in as long as I can remember. 6 beers, no references, judge on a 50 point scale in 1.5 hours. Oh, and the beers are 2 ounce samples.
I have my doubts about the Beer Judge Certification Program. For me, I feel like the rigid tasting process takes away from the enjoyment of beer. For those of you unfamiliar, there is indeed a Beer Judge Certification Program with style guidelines, rules, by laws, and a test to become certified (really there are multiple tests). I liken it to Dungeons and Dragons for Beer Geeks.
At any rate, I wanted to try judging, as this was a way to learn and grow as a brewer, drinker, and self described knower of beer related things. A sort of chance for me to put my mouth where my mouth was.
Well, you ask, How'd I do? Seriously, I won't find out for a few months (yes, it is so rigorous and serious and measured that it takes multiple people many months to score and announce results), but I can tell you that I didn't do as well as I hoped, and fear that I must test again.
Why?
Let me count the reasons:
1. I can not smell beer. If you happen to read beer reviews by master judges (in Zymurgy, or All About Beer), they seemingly can smell a butterfly's fart and can adequately describe it in three or four sentences. I only get faint whiffs of what might smell like beer, even when I use their techniques (covering, swirling, warming it up in my hand, etc.). I can't tell if a malty beer is roasty, toasty, nutty (let alone what type of nut) or if the hop aroma is tangerine, melon, or cat pee. It either smells like malt or hops or nothing.
2. Phantoms: I can tell a beer is flawed (once I taste it), but had a difficult time pinning the faults down. I was chasing phantoms and multiple issues with beers when they really had one or maybe two nominal flaws.
3. Test Anxiety: I guess I was pretty nervous. If you know me, you know I am a pretty prolific speaker/writer with such a large vocabulary, I can't even pronounce all the words I know. Yet, when pressed to describe the beers I was being tested on, I couldn't come up with adjectives for what I was tasting. I couldn't even come up with adjectives (that I had read someplace else) for styles of beers I knew very well, or adjectives for tastes that I wasn't currently experiencing but knew them to be acceptable for the style.
4. Math. Again, why in the hell was I not able to add up the scores correctly? I am not usually challenged in this area...but had I had the time, I would have gone through and rechecked. I found an error in at least one....but you aren't allowed to go back once they say stop.
Of course, I did do something well: When the proctor spoke to us after the exam, he explained what we tasted. In most of the cases, I was able to identify the flawed beers, and give a correct assessment of each beer's stylistic accuracy. I just wasn't as eloquent as I should have or could have been and could not pinpoint specifics to save my life.
So, with more practice, perhaps I will do better next time, if I decide that there will be a next time, if I decide it is worth the hassle. Seriously, judging beer is a difficult practice, and the certification process is rigorous. I can't decide if that makes me want to quit or try harder to succeed.
I have my doubts about the Beer Judge Certification Program. For me, I feel like the rigid tasting process takes away from the enjoyment of beer. For those of you unfamiliar, there is indeed a Beer Judge Certification Program with style guidelines, rules, by laws, and a test to become certified (really there are multiple tests). I liken it to Dungeons and Dragons for Beer Geeks.
At any rate, I wanted to try judging, as this was a way to learn and grow as a brewer, drinker, and self described knower of beer related things. A sort of chance for me to put my mouth where my mouth was.
Well, you ask, How'd I do? Seriously, I won't find out for a few months (yes, it is so rigorous and serious and measured that it takes multiple people many months to score and announce results), but I can tell you that I didn't do as well as I hoped, and fear that I must test again.
Why?
Let me count the reasons:
1. I can not smell beer. If you happen to read beer reviews by master judges (in Zymurgy, or All About Beer), they seemingly can smell a butterfly's fart and can adequately describe it in three or four sentences. I only get faint whiffs of what might smell like beer, even when I use their techniques (covering, swirling, warming it up in my hand, etc.). I can't tell if a malty beer is roasty, toasty, nutty (let alone what type of nut) or if the hop aroma is tangerine, melon, or cat pee. It either smells like malt or hops or nothing.
2. Phantoms: I can tell a beer is flawed (once I taste it), but had a difficult time pinning the faults down. I was chasing phantoms and multiple issues with beers when they really had one or maybe two nominal flaws.
3. Test Anxiety: I guess I was pretty nervous. If you know me, you know I am a pretty prolific speaker/writer with such a large vocabulary, I can't even pronounce all the words I know. Yet, when pressed to describe the beers I was being tested on, I couldn't come up with adjectives for what I was tasting. I couldn't even come up with adjectives (that I had read someplace else) for styles of beers I knew very well, or adjectives for tastes that I wasn't currently experiencing but knew them to be acceptable for the style.
4. Math. Again, why in the hell was I not able to add up the scores correctly? I am not usually challenged in this area...but had I had the time, I would have gone through and rechecked. I found an error in at least one....but you aren't allowed to go back once they say stop.
Of course, I did do something well: When the proctor spoke to us after the exam, he explained what we tasted. In most of the cases, I was able to identify the flawed beers, and give a correct assessment of each beer's stylistic accuracy. I just wasn't as eloquent as I should have or could have been and could not pinpoint specifics to save my life.
So, with more practice, perhaps I will do better next time, if I decide that there will be a next time, if I decide it is worth the hassle. Seriously, judging beer is a difficult practice, and the certification process is rigorous. I can't decide if that makes me want to quit or try harder to succeed.
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