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each of those beers had their own strengths and weaknesses and there was only one i found nearly undrinkable i felt everything was good until the very end of the exam where i finished up beer number 6 and had about 10 minutes remaining that second guessing yourself thing comes into play here the tripel that i thought was pretty awesome started to taste funky like really odd like odd enough for me to lower my score from a 34 to a 29 i should have left it because it seems i was right in line with everyone that i talked to after the exam before i went back i guess one beer won t really hurt me when it comes to grading but i was hoping to have all 6 be good just to hopefully score fairly well and who knows what else i may have slipped up on i thought the old ale might have been infected and then i go back to taste it after the exam and it was not as bad as i thought it was i did not adjust that score because i had given it a 19 it was a bad example of an old ale regardless other examinees i talked to scored it right in line with me or in the low 20 s so i am not too worried about that unless it was not infected and i get knocked for that but it is still only 2 beers out of 6 i feel i nailed the other exam beers and i was not too far off here even with my changes or perceptions i will send out an update as i get my results back but don t expect to see that for another two or three months or so i hear twitter or google plus will probably have the first look at that but that is like breaking news until then cheers bjcp tasting exam 1001 beers the final catch up may 16 2014 allen huerta 1001 beers 2014 2 comments ok so this 1001 beers post is not going to follow my normal format honestly it will be almost formatless i know i said this before but i plan to keep up from now on ok now that this is out of the way lets check out what i have had any questions please ask superlazystatus illfixit xxx beers left to go cheers 1001 beers the final catch up brewing the bjcp categories 10 6 april 21 2014 allen huerta 2014 american ale american homebrewers association american pale american wheat or rye belma hops big brew day bjcp brewing the bjcp homebrewing kolsch light hybrid 4 comments it s been a long time since i have been here quite a long time at least i am on the same focus as i was the last time i wrote the bjcp one update about this whole thing though i take the tasting exam may 17th that is just a few weeks away i feel pretty confident about categories 14 and under i mean i can still learn a thing or two about the styles and a lot about the history but i feel pretty good 15 through 23 however i guess some of them are pretty straightforward for 20 23 essentially you have to know how the ingredients within them affect the base beer there are some styles within those categories that are all their own but again i said i need to study i am going to be getting into the categories again shortly but for now i guess this is a good time to start a new goal for my brewing or at least something i thought about doing maybe not a goal per se i want to brew at least one beer from every style of the bjcp guidelines i guess i started with one that a lot of homebrewers do but for no other reason than at a recent competition i won a 5lb bag of belma hops from hops direct 5 pounds i can t imagine using it all in a reasonable amount of time so i may end up giving some away i went with a single hop belma american pale ale category 10a check to be my first beer and since i had two empty carboys i thought that an american wheat with belma might also work only one way to find out right a very clean hop with a very orange slight grapefruit tropical pineapple strawberry and melon aroma this batch is also the first time i had everything right in order to brew on my new system what was funny about this brewday is that it was the day after stouterday a few of us got together at bryan s and well i think this photo says it better than anyway i could have now imagine that photo with a game of cards against humanity and judge dread and well yeah now that we are past that i drove home the next morning with a slight headache it seemed to get worse though when i started brewing it was never really bad but it took some coercing of my liver to make it go away the brewday started out slow just because i wanted to be sure everything was perfect i mean this was my drool stands first major showing it had to be perfect i pulled it out a few days earlier to run water through it all i figured out where i had issues and fixed what i could then obviously brewday would present with real life challenges everything was going smooth up until the point when i decided i wanted to mash in typical right nothing major happened i just realized that i forgot to put in the campden tablet i realized as soon as i finished mixing the mash and getting the ph i sat down then shot up and went to crush the tablet i typically put half of one in my strike water and the other half in my sparge water now that i am fly sparging instead of batch i guess i have to remember to treat my whole volume i just need to get my third keggle back i dropped it off at a shop to have some work done on it anyway i put the whole tablet into my mash tun and then crushed a second one into my sparge water hopefully it worked out everything else worked out perfectly until the very end i got my pump all hooked up and i was ready to flow the wort through my plate chiller for some reason after i turned it on nothing was flowing i thought maybe there was an air pocket inside the motor so i flushed it out i thought maybe the elevation of the pump was not at an acceptable level i thought maybe my false bottom was clogged because i typically use all leaf hops but today i was using pellets this was also my first time using a false bottom i typically use a bazooka screen in my brew kettle and i know how pellets can gunk that up and mess up everything the issue i forgot to open the outlet valve on the pump yup so for this batch i used the beersmith suggested profile for my system i obviously made some edits to the profile but nothing i was not sure of i ended up with about 7 gallons of wort i hit my gravity dead on 1 052 so there s something i just had way too much volume i ended up racking some off until there was room in my carboy and then pitching my yeast before bed i spent a bit of time preparing for my american wheat ale category 6d brew the following day honestly there isn t much to talk about with the brew for the american wheat it was a very calm day i ate the contents of my easter basket cascade hop candy chocolates a brubar and oh i forgot to add the second half of campden tablet to my sparge water i need to get my keggle i never forgot before but i used to do everything inside when i brewed well besides the brewing i used to get all my water from inside crush my grain etc etc etc now i own a food grade hose i e collect all water outside and other things i guess i need to put it in a more obvious spot i remembered initially but oh well i will get this worked out who knows it may not be an issue i should get one of those rv filters for my hose yeah that will work again the calculations in beersmith were a little bit off my volume was a little high but not like the brew before i missed my gravity by a few points target 1 050 actual 1 048 before adding the starter 1 046 ish after i m not worried about it i m just looking forward to a nice easy drinking wheat beer that i used 50 wheat in so glad i had a ton of rice hulls just sitting around i guess my next brew is revisiting category 6 light hybrid s on may 3rd for the aha s big brew day i will be brewing a kölsch category 6c or a kölsch style beer whatever i m brewing it i m using a kölsch malt that is made in around köln and a yeast from one of the breweries there also guess what noble hops i m using besides the water everything is coming from an authentic source now lets hope this stands up to the great examples i have had i ll post back with updates on the beers and also information about the style guidelines for them in the meantime cheers brewing the bjcp categories 10 6 learning the bjcp european amber lagers february 3 2014 allen huerta 2014 european amber lagers learning the bjcp marzen oktoberfest vienna lager 6 comments as some of you may know i m planning to take the bjcp tasting exam in a few months so i thought i would share my hardcore lead up to that here granted the information that i m posting is not necessary for the tasting exam but this is the way i learn and it should be helpful to those in the future and to those who just want to learn more about beer i plan to go into each of the categories and i will probably make posts on different specific topics but this is just the start so here we go european amber lagers category 3 of the bjcp covers european amber lagers the two subcategories take you into the world of the vienna lager and oktoberfest marzen i think i may have picked a bad time to start studying because while it is easy to find a vienna lager i missed out on oktoberfest season i know i had some good ones though in short the vienna lager category 3a is a soft elegant dark golden to light brown beer with a maltiness that dries out in the finish to avoid becoming sweet with a nice toasted character this doesn t really tell you much but when you think about some that you may have tasted before it all makes sense negra modelo dos equis amber samuel adams boston lager are the beers i picked to sample the vienna lager was first introduced by anton dreher after he and gabriel sedlmayer first recognized that there was an actual difference between ale and lager yeast though the pilsner was the first traditional lager beer in the 1830 s dreher produced the first amber lager when he wanted to combine the crispness of a lager with the color of an english pale ale he named the style after the suburb of vienna where his brewery was located schwechater lagerbier as time went on the vienna lager style started to die off they say that it went entirely extinct in europe after world war i immigration kept the beer alive elsewhere as brewers were moving to the united states they brought with them the styles that they were accustomed to and made necessary changes to incorporate local ingredients due to the number of brewers established in the north and midwest the brewers carrying this style decided to go south some into mexico central and south america at this time refrigeration was a real thing and it made industrialization and brewing lager beer more accessible prohibition killed the style in the united states but it did not effect the mexican culture surrounded by this beer it even became a traditional part of their culture over time though some examples of the style began to see the use of adjuncts dos equis amber the characteristics of this style that should be noted while judging a vienna lager are aroma moderately rich german malt light toasted character low to no noble hop aroma clean lager character i e no yeast character and the aroma of caramel is inappropriate appearance light reddish amber to copper color brilliant clarity large off white persistent head flavor soft elegant malt complexity a toasted character but no roast or caramel flavors a firm enough hop bitterness to provide a balanced finish low to no noble hop flavor no fermentation characteristics fairly dry finish with both malt and hop bitterness present in the aftertaste there should be no other flavor characteristics mouthfeel medium light to medium body moderate carbonation slight alcohol warmth is ok a gentle creaminess no astringency smooth with a moderately crisp finish note these are the baseline characteristics for the style there is room for variation but you must also know what is inappropriate read into and understand the guidelines not only the guidelines oktoberfest marzen everyone always asks why oktoberfest category 3b is held in september so i thought i would go into that a little bit to start the first oktoberfest was october 12th 1810 it was held as a celebration to crown prince ludwig and his marriage to princess therese of saxe hildurghausen the celebration went on almost annually in 1819 it was declared that it would be held annually they extended the total time of the festival and bumped the dates up a couple of weeks to take advantage of the better weather in late september and early october there were some years where it was cancelled due to war or disease but it held on strong over time and is now probably the biggest beer festival in existence marzen was a german term that classifies any strong keeping beer that is brewed in march and stored for the length of the summer marzen and oktoberfest are now essentially one in the same the oktoberfest style is defined as smooth clean and rather rich with a depth of malt character this is one of the classic malty styles with a maltiness that is often described as soft complex and elegant but never cloying marzen is what was thought be served at the original oktoberfest celebration and throughout the time until josef sedlmayr in 1871 first created the beer it is unknown if he originally intended for this beer to be used at the festival but it was sold there and became extremely popular other breweries began to brew the oktoberfest style and further increased its popularity by technicality only beers brewed by munich breweries can be called oktoberfest and all others must indicate that it is just in such style this is an oktoberfest i promise the characteristics of this style that should be noted while judging a oktoberfest are aroma moderately rich german malt light to moderate toasted character no hop aroma clean lager character i e no yeast character and the aroma of caramel is inappropriate appearance dark gold to deep orange red color brilliant clarity large off white persistent head flavor initial malty sweetness distinctive and complex maltiness often includes a toasted aspect hop bitterness is moderate and noble hop flavor is low to none clean lager character with no diacetyl or fruity esters balance is toward malt though the finish is not sweet moderately dry noticeable caramel or roasted flavors are inappropriate mouthfeel medium body medium carbonation creamy texture and smooth fully fermented without a cloying finish note these are the baseline characteristics for the style there is room for variation but you must also know what is inappropriate read into and understand the guidelines not only the guidelines if you are studying for this exam and you have any questions or need help please let me know i have quite a few resources i am using that i can share it may even help me along in the process two good sources for information are the upstate new york homebrewers association and of course the beer judge certification program s website next up you will see cheers learning the bjcp european amber lagers ...
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