Looking for homebrewing gift ideas? Check out our previous gift guides here or here!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!
Also remember that you don't have to use the BJCP guides for a BJCP sanctioned competition. Maltose Falcons famously keeps a distinct set of guidelines for their competitions.
Posted 34 days ago.
|by judges for judges
The accessibility is indeed relative low for what other users want to do with it, but once the web version is published why not stick a different, more beer'o'logic front end on it. We could do it here, a good layout with links to the original sections (or import them if copyright allows).
Could even annotate the different sections, "Berliner Weisse must have (the right) Brett!!" or "it's funny that there's Flanders Red and Oud Bruin where the Flemish themselves are actually merging the two very closely related beer into the Flemish red-brown for quite some years now", "let's add 23G Meerts (second running Lambiek)", "Where is Brettanomyces Blond in the Trappist Ale section?"
Posted 34 days ago.
I like your ideas, Ingoogni.
Dan, I don't recall anyone suggesting that flaked wheat was a classic ingredient. I seem to recall that being part of a competition centered around being creative with a limited set of ingredients. The dig was that you're downing other folks for being inflexible, yet you've been famously inflexible on the flaked wheat. :)
Dan, I don't recall anyone suggesting that flaked wheat was a classic ingredient. I seem to recall that being part of a competition centered around being creative with a limited set of ingredients. The dig was that you're downing other folks for being inflexible, yet you've been famously inflexible on the flaked wheat. :)
Posted 34 days ago.
In all fairness, I don't think Dan is knocking me for being inflexible, we just disagree about the purpose and responsibility of the guidelines
Posted 34 days ago.
I was completely jabbing at Dan with the flaked wheat. It was a joke.
Clearly, some people despise certain ingredients. Dan is flexible - in that he poured a 100% Brett Bitter with US hops (if I recall right) at NHC. The reality is that raw wheat is traditional in many styles - and flaked wheat has been used as a substitute for raw wheat pearls only for the last 20 years or so in brewing. Cellis used it in several of his beers - because of the expense and time of labor doing a cereal mash, and needing a separate mill for the very hard raw wheat. So, of course, "not traditional" is accurate, but doesn't go far enough to recognize that flaked can bring most of the raw wheat character.
Completely personal experience, my witbier scores jumped when I switched to raw or flaked wheat. Flaked has a slightly more intense wheat-y nutty taste than wheat malt and adds a lot more body and head retention.
Now we WE'RE talking about 2015 BJCP style guidelines... my fault for the derail.
Posted 34 days ago.
Edited 34 days ago by mchrispen
I used 12 lbs of flaked wheat in my 15 gal lambic batch yesterday. Much more preferable than the raw stuff that is hard as a rock.
Posted 34 days ago.
Nah, I know it was a joke. I'm just being that guy. I'm good at it.
Posted 34 days ago.
Olan's slow on the joke train. I guess I'm gonna have to use this one on him again today:
And, yeah, it was a Bitter with Sacch Trois (brett, whatever) with US Goldings. I figured I'd try US Goldings to save a few bucks over UK. Totally not worth it. EKG is much tastier, IMO.Back to style discussion, Matt, I see what you're saying about RIS, I think there are other places it could have gone, but there would be folks who disagreed with the decision to put it as English as well.
Posted 34 days ago.
A lot of Belgian styles use raw wheat because they were taxed on malted wheat. The also did a turbid mash because they were taxed on the size of their mash tun. A lot of Belgian brewing has been dictated by tax evasion :)
Posted 34 days ago.
What you SHOULD do Dan is just start a brew pub, then support those local markets. I'll come get a job and start it with you, business plan and all.
Absolutely, which is why I'm in favor of those prototypical categories being the overarching theme. RIS falls under Stout, because it certainly isn't prone to American or English examples. That said, I absolutely wouldn't advocate for redefining the guidelines just because I don't love where RIS ended up.
Posted 34 days ago.
Ha ha, RIS is Stout is a Porter and to do it politically correct you'ld drop the "Tropical", "American", "Irish" and replace that per style with a "Terroir" section that describes the differences per region, "the wrong temperature", the "wrong hops", the "wrong "malts"".
Posted 34 days ago.
Ha I mean sure ingoogni, but the RIS would be no more an American Porter and Stout than it would be a Stout in general, right? There are issues with both of those models.
Posted 34 days ago.
> A lot of brewing has been dictated by tax evasion
FTFYPosted 34 days ago.
Spent some time reading the guidelines again... I don't get most of the beers... I mean, I don't really understand Czech beer as a totally separate category, and why Belgian strong and Trappist are separate is bonkers. Oh, and saison is a strong beer, biere de garde is a Belgian ale, despite being often French and sometimes lager, and higher strength than saison.
Anyway, my thoughts are that they probably aren't how I would have done it, but I don't know that anyoen would be happy with mine also.
Hell, I just entered a kolsch as a helles lager in the local fair.
Posted 34 days ago.
