Beer Judging

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Well said Shane, experience is everything in my book.

I agree that a trained palate is able to detect anomalies that an untrained palate would miss and this with knowledge and understanding can be attributed to certain conditions.

I have a science degree which would be of absolute no use to me now as I can remember very little of it now 20 yrs later. I think before I tried throwing my academic titles around I would make sure it was in a relevant subject, at least biochemistry or microbiology.

AG
 
chrisp said:
My Sister In Law, Debbie Parker, is the sensory manager for the Brewing Research Institute

http://www.bri-advantage.com/aboutus/staff/dp.php

or even get her along to the next Spring Thing

:eek:
That would be great to have someone like that doing a talk. Might be a bit much for her if everyone wants her to taste and comment on their beers individually. :thumb:
 
johnnyboy1965 said:
Ive never been happy with the concept of "judging" a beer. Who`s to say that one beer is better than another. Everyone has a different idea of what a beer should be, and brewing it to please someone else is against all I believe in homebrewing.

If you reject any notion of styles perhaps... If you accept that commercial and historial examples of beers help give an idea of style then their are criteria to judge against. Alternatively or additionally you could judge against intentions - what was the brewer trying to achieve and did they do so? Both are valid, and not necessarily exclusive. I have VERY different ideas of what a pilsener should be compared to a schwartzbier, a rauchbier, a weissen, a wit, a belgian blonde, a dubbel, a saison, a bitter, an american pale ale, a cascadian or a stout (to name the styles I;ve brewed) and of those I think some have been good, soem poor (my dubbel never quite worked) and some great (my wit and now my orval-inspired beer). I didn't brew ANY of them to please someone else - I brewed them for me. But I'l enter them in comps and see how I do but the judges feedback will only be one aspect of that experience. And their comments will be useful . Events like CBA meets with peer judging are interesting and educational, peer review on threads here is also judging.


johnnyboy1965 said:
My beer, is my beer. I really appreciate your feedback/critique, but why would I want to put it up in a competition against your beer.

Maybe it's all about the taking part not the winning? Getting feedback? Comapring your beers with others? Feedback from an educated/experienced other and your peers can be fun, informative and incredibly interesting. At the spring thing I didn't agree with some of the judges comments but they were his to make against a criteria I didn;t really go for however the beers marked higher than mine were better against the criteria of the style category (for stouts) and I also recognised in the winning entries really really good beers and therefore people I could learn from who had mastered these styles (bosium and aleman for lagers - so no surprises there!)


johnnyboy1965 said:
Beer Judges.......If these people think that they can "judge" a beer, they are greatly mistaken. They might be able to tell you what ingerients are in the beer, they might be even able to tell you how you could improve it, but to have the ability to say one beer is better than another is totally wrong.

Or... it isn't... There are criteria they can be assessed against, there;s also room for ample discussion, disagreement and rejection of these views - which is where the substantive and interesting contributions to this thread have come from.


johnnyboy1965 said:
Ill give you a example.
Brewer No1....Limited budget....Woodfordes Wherry Kit...Bog Standard and it comes out fine, hes happy with it.
Brewer No2...No expence spared. A/G mini micro brewery set up, brews a beer and he is happy with it.
Who is to say that one beer is better than the other.

Someone else who drinks them both. Being happy with it is not the same as saying it's good - I'm happy with most of my beers but I'm careful which one's I say are good, which I say are great and which I think are OK. The one's I;ve been happiest with haven't been the best - the criteria of assessment is different.

johnnyboy1965 said:
With beer, quality cannot be defined by end product. As homebrewers we brew beer for the enjoyment of the whole process, not the end result.

I find this totally nonsensical TBH. All that effort and it's not assessed by the end product? I assess my beer by the beer not the quality of the brewday (though I love a good brewday, but will live with a bad one as long as the end result is good). I sometimes have friends round to brew and enjoy the socialising but I share the end product not the experience. If it's not about the end result and your criteria of comparison is a woodforde's kit then I really don't get your frame of reference at all.

johnnyboy1965 said:
Happy Brewing.

And to you.
 
dennisking said:
chrisp said:
My Sister In Law, Debbie Parker, is the sensory manager for the Brewing Research Institute

http://www.bri-advantage.com/aboutus/staff/dp.php

or even get her along to the next Spring Thing

:eek:
That would be great to have someone like that doing a talk. Might be a bit much for her if everyone wants her to taste and comment on their beers individually.


Where's the 'thumbs up'/like button for great ideas like this?
 
lancsSteve said:
dennisking said:
chrisp said:
My Sister In Law, Debbie Parker, is the sensory manager for the Brewing Research Institute

http://www.bri-advantage.com/aboutus/staff/dp.php

or even get her along to the next Spring Thing

:eek:
That would be great to have someone like that doing a talk. Might be a bit much for her if everyone wants her to taste and comment on their beers individually.


Where's the 'thumbs up'/like button for great ideas like this?[/quote :thumb: :thumb: :thumb: ]

Edited for you Steve, I think a talk by someone like that would be great.
 
graysalchemy said:
Well said Shane, experience is everything in my book.

I agree that a trained palate is able to detect anomalies that an untrained palate would miss and this with knowledge and understanding can be attributed to certain conditions.

I have a science degree which would be of absolute no use to me now as I can remember very little of it now 20 yrs later. I think before I tried throwing my academic titles around I would make sure it was in a relevant subject, at least biochemistry or microbiology.

AG

My Point exactly :clap: :clap:

I don't have a bag on with degrees by the way.

I do have a bag on though when people try to use them to prove they are better than the next man without one, that really gets my goat.

I will listen to anyone anytime and as long as there is a balanced approach to the thread of the conversation but when it comes to the my knob is bigger that your knob conversation type of thing (I.E. I have a degree therefore know more than you conversation) I just say "forget about the quality pal feel the girth"

UP
 
LancsSteve

I can only agree with everything you have said

Whilst we all enjoy the experience of a brewday the experience of tasting the fruits of your labour can also be a great experience - sometimes ;)

People who know how to properly taste beer can only help in pointing you towards the Holy Grail of brewing, that most magnificent taste

A bit like golf, on a good day hit a real cracker that feels right from the address to he contact but only someone who is properly trained will help you do it consistently

Chris
 
chrisp said:
A bit like golf, on a good day hit a real cracker that feels right from the address to he contact but only someone who is properly trained will help you do it consistently

Chris

Now that, Game, is a Black Art have tried to be good at it for years to no avail :wha: :wha: :wha:

Have ruined a good walk on many occasion.

UP
 
. . . tempted to mention my msc microbiology at this point :geek: :D doesnt help me make better beer though nor does it improve my pallet, however, I can totally appreciate how a trained pallet can detect certain bacterial infection as particular microbes will give off certain compounds dectectable by smell and taste that will indicate there presence.
 
robsan77 said:
. . . tempted to mention my msc microbiology at this point :geek: :D doesnt help me make better beer though nor does it improve my pallet, however, I can totally appreciate how a trained pallet can detect certain bacterial infection as particular microbes will give off certain compounds dectectable by smell and taste that will indicate there presence.

:clap: Robsan

To add to that, certain people pick up certain compounds that are considered beer flaws, at much lower concentrations than are considered actual fault levels, in other words you can be hypersensitive to a flavour/flaw, without any training, if you are one of these people you are very useful to a sensory beer analysis team.

In a most commercial breweries, certainly the big ones, all the science possible is used in the production of the finished beer, however it is the sensory analysis team that ultimately decide if the packaged beer will be sent out of the gate, its all decided on smell taste and look, there is no better scientific method.

UP
 
I must say I have found this thread fascinating. I brew beer because I enjoy it and I enjoy the end product. I'm not one for entering competitions probably because I am frightened of criticism (I think my english teacher may have something to do with that :P), but I would like to know what other people think of my beer and how I can improve it.

One thing I have noticed in the year since I gave up drinking Cr*p beer is that my palate has improved, I savour every mouthful to try and get all the different flavours and senses out of my beer. I have become more critical of commercial beers, and I can now understand different hop flavours and i try to guess which hops are being used. This is all down to brewing my own beer and trying to understand the complex process behind brewing.

Shane you are right brewing is a dark art and certainly in home brewing not an exact science, if it was I think a lot of the fun would be taken out of it and we may as well brew kits (not knocking Kit brewers :oops: ).

Surely Johnnyboy as a scientist you must have a quest for knowledge, and perhaps try and understand what makes your beer what it is. If that is so then perhaps you will understand that having your beer judged by your peers may help you in that process.

:thumb: :thumb:

Alistair
 
With this thread in mind, it's worth announcing that I will be organizing a second UK BJCP exam for October 2012 to be held in Bristol. There will also be a study course to go with it, which will convene in Bristol monthly, but can also be done at a distance (you don't need to do the course to take the exam).

The exam costs $50 plus a small amount for beer (and possibly for venue hire).

Slots for the exam are limited.

For what is expected on the exam please see - http://www.bjcp.org/examcenter.php

If you are interested, please let me know!
 
robsan77 said:
. . . tempted to mention my msc microbiology at this point :geek: :D doesnt help me make better beer though nor does it improve my pallet

or your spelling? ;) :grin:

pallet:
pallet2.gif


Palate:
palate.jpg


As posted by The Home Brew Forum Pedant's Society

Sorry - I mean the Home Brew Forum Society of Pedants.
 
Steve...did it hurt pulling your mouth that wide :eek: Are they your surgical instruments :?

One of the best ways to improve your palate is to get a copy of a beer tasting guide (e.g roger Protz :geek: or michael J :ugeek: ), buy lots of different beers (Belgian esp.), invite some fellow brewers and start tasting them. :cheers: ..you'll get to know tastes of various flavours as "Foreign" beer styles tend to accentuate them (no discredit to the miles of rather samey hoppy golden ales that fill our supermarket shelves) - Beers are like pop bands it's a bit like a taste version of the difference between Duran Duran and spandau ballet etc...if you get my drift...maybe that was going too far :party: :? You know it's a DD song or a SB song even if you've never heard it before. ummm some of you may have to wikipedia those bands :lol:

Then if you are so inclined try brewing them - that's the fun part :grin: .
 
lancsSteve said:
or your spelling? ;) :grin:
Ahem, If we are going there Steve, evidently a Masters and part of a PhD are no help to your spelling. You are a multiple offender with "reckon", e.g.
lancsSteve said:
(snip)really inspirational (you'd LOVE it I recon UP - more like a cookbook than a beer book(snip)
Unless you really are undertaking recon...
300px-SR-71A_in_flight_near_Beale_AFB_1988.JPEG


I don't doubt my spelling and grammar are not as they should be at times...

Where is Moley anyway :D
 
Looking at those BJCP qualification examples etc. they have a much easier way og faking up off flavours....



Flavor Adulterant Quantity
Sour/Acidic USP lactic acid 0.4 ml (1/3. tsp of solution of 1/8 tsp lactic acid plus 3/8 tsp distilled water)
Sour/Acidic White wine vinegar 3/4 tsp
Bitterness iso-hop extract 1 or 2 drops, to taste
Sweetness sucrose (table sugar) 1/4 tsp dissolved in 1/2 tsp water
Astringency Grape tannin 2 tsp. of solution of 1/8 tsp tannin dissolved in 5 Tbsp water
Phenolic Chloroseptic 0.4 ml (1/3. tsp of solution of 1/8 tsp Chloroseptic plus 3/8 tsp distilled water)
Clovelike Clove solution Make solution of 8 cloves soaked in 3 oz. of beer and add liquid to taste (about 4 tsp)
Sulfitic Potassium metabisulfite* Make solution of one tablet dissolved in 3 oz. of beer and add to taste (about 1/2 tsp)
Alcoholic Ethanol 2 tsp (increases alcohol by 2.7%). 3 tsp vodka may also be used
Sherry-like Dry sherry 3/4 tsp
Nutty Almond extract 0.1 ml (1/8 tsp of solution consisting of 1/8 tsp. almond extract plus 5/8 tsp. distilled water)
Papery/Stale N/A Open bottles to air, reseal, and keep at 100 F or warmer for several days
Winey White wine 2 Tbsp
Diacetyl Butter extract 4-5 drops
Estery Banana extract 6-7 drops
Lightstruck N/A Expose commercial beer in green bottles to sunlight for 1-3 days.
 

Latest posts

Back
Top