judge-digest               Monday, 22 April 1996       Volume 01 : Number 1260

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       J u d g e N e t   -   t h e   b e e r   j u d g e   d i g e s t
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 moderator:        Chuck Cox          
 archivist:        Spencer Thomas     
 publisher:        SynchroSystems     

 submissions:      judge@synchro.com
 administration:   judge-request@synchro.com
 archive:          http://www.umich.edu/~spencer/beer/judge
 BJCP info:        geninfo@bjcp.synchro.com

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 contents:

 AHA 1st Round Chicago Done Judging 674 beers
 Astringency & Black Malt
 AHA Calendar of Events
 BUZZ Competition in July
 astringency

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From: "Roger Deschner  " 
Date: Mon, 22 Apr 1996 09:16:34 CDT
Subject: AHA 1st Round Chicago Done Judging 674 beers

With a big thank-you to the judges and stewards who came to Chicago
(Libertyville, actually), we got all 674 beers judged this past weekend.

The tornadoes that hit Lake County on Friday night actually hit Mundelein
and Zion, but not Libertyville, so they did not affect us. 60 judges and
10 stewards came and judged on Saturday; about half that number on
Sunday.

The facilities at MICKEY FINN'S BREWERY worked out well, and everyone
enjoyed MF's excellent beers between judging sessions. Thanks to Mickey
Finn's for accommodating our particular requirements gracefully and
cheerfully. And thanks to LAMB'S FARM, our hosts for the Saturday night
banquet, for excellent food, and a pleasant environment, in which to
consume a delightfully wretched excess of fine homebrewed and microbrewed
beers.

We used to-style calibration beers for two out of the three judging
sessions, dispensing with them on Saturday Afternoon due to time
pressure. Contrary to anecdotes recited over and over on Judge-net,
practically all judges gave high scores to beers that actually were good
examples of their styles. That is, Anchor Steam averaged 36 as a
California Common, EKU Rubin 36 as a Munich Dunkel, and Celis White
averaged 41 as a Belgian White. That mythical Master Judge, who always
scores perfectly fresh Anchor Steam at 22, did not show up in Chicago.
The only trend I could discern from the calibration scores was that more
experienced judges tended to score these "good examples" somewhat higher
than less experienced judges.

The interesting research item to come from that is that perhaps less
experienced judges always score in a narrower range (26-34, for instance)
than more experienced judges. Perhaps more experienced judges are more
confident of both very good and very bad beers when they judge them. The
data item to look for would be an increase in statistical Standard
Deviation that correlates with experience level. This notion does seem
reasonable.

Roger Deschner      University of Illinois at Chicago     rogerd@uic.edu
Aliases: u52983@uicvm.uic.edu    R.Deschner@uic.edu     USUICZ3P@IBMMAIL
=============== "Civilization was CAUSED by beer." =====================

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From: Fred Hardy 
Date: Mon, 22 Apr 1996 11:21:14 -0400 (EDT)
Subject: Astringency & Black Malt

Mark Johnston disagrees with Al Korzonas' comment that black malt does not
cause astringency. I have to side with Al. If black malt is handled
incorrectly, astringency can result. Handling, not the malt itself, causes
astringency.

Mark calls astringency a drying sensation on the tongue. He adds that that
may or may not be astringency, but it is what he calls it. Since
perception is highly individual, I can't say what he senses is not
astringency. I do know that independent definition of a common term will
lead to extreme misunderstanding. To me, astringency would only be a
sensation on the tongue if it was so aggresive that the brew was almost
undrinkable. Then the tongue, cheeks, throat and teeth would sense it.

Astringency seems to be best perceived by swishing the liquid between the
teeth and the upper lip. Astingency will be an unmistakable dryness
across the upper gums and lip. It works for me, and you may want to try 
the technique yourself.

Cheers, Fred

==============================================================================
We must invent the future, else it will  |          
happen to us and we will not like it.    |
[Stafford Beer, "Platform for Change"]   |    email: fcmbh@access.digex.net


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From: Fred Hardy 
Date: Mon, 22 Apr 1996 11:29:29 -0400 (EDT)
Subject: AHA Calendar of Events

Spencer Thomas keeps pointing out that you do not have to sanction with
the AHA to get on the calendar of events. He is correct. If this is the
only reason you sanction with them, don't do it. just let them know the
details and it will get published.

I sanction my event for other reasons. For our competition entry in the
calendar is a side benefit. The 1996 Capitol District Open, on the first
Saturday in November, is an AHA sanctioned homebrew competition.

Enter early and often!

==============================================================================
We must invent the future, else it will  |          
happen to us and we will not like it.    |
[Stafford Beer, "Platform for Change"]   |    email: fcmbh@access.digex.net


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From: jformane@students.uiuc.edu (Joe Formanek)
Date: Mon, 22 Apr 1996 10:47:49 +0800
Subject: BUZZ Competition in July

Greetings!
        This is a follow-up to my post a few weeks ago about our 2nd Annual
BUZZ Boneyard Brewoff to be held in Champaign, IL.
        The date is definitely set to be July 20th, and it will be held at
Joe's Brewery, the best (and only!) brewpub located in lovely downtown
Champaign. The competition will be sanctioned through the BJCP, as it was
last year.
        Details are not finalized yet, but judging will start in the
morning (~9AM or so) and should be finished by late afternoon. For those of
you who had partaken in our BUZZ hospitality last year, we hope that you
had a great time and that you would like to make it again this year. For
those who didn't, let's just say that you wouldn't be disappointed if you
make it down here to judge this year! Plan a full weekend! We'll be getting
more details out in the next month.

Cheers!
Joe

/////////////////////////////////////////////////////////////////////////////
Joseph A. Formanek                      President, Boneyard Union of
580 Bevier Hall                         Zymurgical Zealots (BUZZ)
U of Ill--Urbana/Champaign              2nd annual Boneyard Brewoff!
(217) 244-2879                          July 13, 1996 at Joe's Brewery!
Grad student, Professional and Home Brewer, BUZZ president....
What else can I get myself into?????
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\



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From: korz@pubs.ih.att.com (Algis R Korzonas)
Date: Mon, 22 Apr 96 10:33:29 CDT
Subject: astringency

Mark writes (quoting me):
>> Black malt does not add astringency.<<

>Astringency is a perception based more on sensation than flavor.

Absolutely.

>I perceive
>it as a sharp drying out on my tongue. I have experienced this sensation
>both in homebrewed and commercial beers where black malts are used. However,
>I am able to distinguish somewhat between the astringency from black malts
>and that from other causes. Perhaps "astringency" is neither the cause nor
>correct term for this perception that I get from black malts, however it is
>the term I currently use. I do not deduct for it if it is properly balanced
>in a beer that should contain some black malt character.

I encourage you and everyone else to call it something else... perhaps
"black malt sharpness" or "roasted malt sharpness" or "drying sensation from
roasted malt," but not "astringency."  Taste some black malt and then,
after rinsing, chew on just the peel of a red apple.  A vast difference in
sensation!  My concern is that someone will write "astringency" on a
scoresheet and then the brewer will unnecessarily go adding all kinds of
acids to their mash thinking that their pH was too high.

Words are powerful.

Al.

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End of judge-digest V1 #1260
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