Date: Thu, 25 Jun 1998 00:01:04 -0400
Message-Id: <199806250401.AAA27551 at brew.oeonline.com>
To: judge at hbd.org
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Subject: Beer Judge Digest #3 (June 25, 1998)
Status: O


Beer Judge Digest #3		             Thu 25 June 1998


	FORUM ON BEER JUDGING AND RELATED ISSUES
		Digest Custodian: custodian at hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Beer Judge Digest.
				URL: http://www.oeonline.com


Contents:
  Which Way Did They Go? (CLSAXER)
  Prune/plum notes (Al Korzonas)
  entry fee discounts. (kathy)
  Portland BJCP Exam? (RON_HALL)
  exam beers and proctor comments (Dave Sapsis)


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Date: Wed, 24 Jun 1998 02:34:13 EDT
From: CLSAXER at aol.com
Subject: Which Way Did They Go?

Perhaps I am overly curious and uninformed, but what happened to the JudgeNet?
Did one of Pat Robertson's meteors smite them for waving a rainbow flag or
something?
Just wondering.
Carl


------------------------------

Date: Wed, 24 Jun 1998 08:23:52 -0500 (CDT)
From: Al Korzonas <korz at xnet.com>
Subject: Prune/plum notes

Robert writes:
>I became a bit confused at one point as one of the other judges on the panel
>dinged one beer pretty hard due to having what he felt was inappropriate
>prune/plum/raisin flavors.
>The confusion for me was born of my taste notes for a few commercial
>dopplebocks that definitely contain prune flavors.... "Celebrator" by
>Inselkammer certainly comes to mind as having quite agressive prune/plum
>flavors.
>
>The BJCP style guidlines do not talk about plum or prune flavors
>specifically so I am wondering if these flavor notes are appropriate or not,
>and if so, how profound can they be?

I can't say about "prune/plum" specifically, but personally, I get
a sort of mild "concord grape" aroma/flavour from both Salvator and
Andechs Doppelbock (I forget the name... something like "Dunkler
Doppelbock"... you can't get it here... I only found it at the monastery).
I suppose some might interpret this as "prune" or "plum."

I'll check what we have in the *new* BJCP guidelines and if it wasn't
mentioned, I'll bring it up to the rest of the committee.

>On a side note, I have been trying to generate some plum in my own
>Barleywine without success. Any suggestions on grain additions or yeasts
>that would help?

Try 1/4# Special B from DeWolf-Cosyns.

Al.

Al Korzonas, Palos Hills, IL
korz at xnet.com
http://www.brewinfo.com/brewinfo/


------------------------------

Date: Wed, 24 Jun 1998 09:44:39 -0500
From: kathy <kbooth at scnc.waverly.k12.mi.us>
Subject: entry fee discounts.

At one HB contest I judged, at least one entrant had multiple entries in
the same class which increased their chances.  I suppose as we brew
different batches of the same class of beer, it is possible that he/she
wanted our judging of the individual batches.

If getting enuf judges is a problem for the large contests, maybe the
fee structure should not encourage multiple entries by the same brewer.
A flat rate per entry rather than quantity discounts at a minimum.  The
big break in shipping costs for multiple entries is enuf to encourage
multiple entries. 

Maybe we make the first entry super cheap to encourage alot of
individuals to enter, and surcharge the multiple entries to keep the
total entries down.  

just a thot....cheers,  jim booth, lansing, mi


------------------------------

Date: Wed, 24 Jun 98 09:37:23 -0700
From: RON_HALL at HP-Corvallis-om1.om.hp.com
Subject: Portland BJCP Exam?

Item Subject: cc:Mail Text
     Does anyone out there know a website or who to contact to sign-up for 
     the BJCP Exam in Portland, OR, on July 22?   I am a certified judge 
     who is finally ready to try to boost my score and rating.   Hope this 
     is not a dumb question for this forum, but I can't find any info for 
     this on the Web.
     
     TIA,
     
     Ron Hall
     ron_hall at hp-corvallis.om.hp.com


------------------------------

Date: Wed, 24 Jun 1998 15:06:34 -0700
From: Dave Sapsis <DAVE_SAPSIS at fire.ca.gov>
Subject: exam beers and proctor comments

Over the last two years a whole bunch of exams have crossed my desk,
both as a grader and Associate Director.  A persistent problem is how to
assess the examinees evaluations of the test beers when the proctors
either know too much about the beers (which to my mind is anything other
than what the examinee knows) or they do a poor job of filling out the
sheets.  Both are still happening with some regularity.  I really dont
care if commercial beers are served, doctored beers, beers out of
category.  To me, that does not matter.  I think we need to work to
strongly encourage the development of blind proctoring, using highly
qualified judges who are known a priori to fillout good sheets.

I personally feel that the taste section is the more important portion
of the exam, as it is directly measuring the skills we are trying to
assess.  When I administered an exam last year, I did all the beer
handling, and had *three* very experienced proctors evaluate the beers
identically to the examinees.  Granted I live in an area with many
judges, and I worked hard to get them involved (offered up my my points
and bought lunch).  I also instructed the proctors to be entirely
independent in the scoring and comments, because too often we see
evidence of obvious collaboration.  I wanted the graders to be confident
that the proctors reppresented a reasonable panel from which to compare
examinees sheets.  I think it worked.

Not all administrators take the same care.  Possibly we should work at
expanding the exam aministration instructions to include these topics,
and pony up more judging credit available to proctors.

- --dave sapsis, 	sacramento, ca


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End of Beer Judge Digest #3, 06/25/98
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