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Old 01-12-2012, 12:10 AM   #1
FoulMouth
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Default The beer fault list?

Why is it that there is a fault list for possible things wrong with a beer, yet when judging traces of the flaw are acceptible while others types are not suppose to be there. I understand every beer has its own characteristic, but if they are faults then why are they ok.

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Old 01-12-2012, 12:13 AM   #2
wailingguitar
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Well, as an example; diacetyl, while considered a "fault", is often enough found in traditional English ales as to be considered a characteristic when occurring in small amounts amounts. Likewise small amounts of sulphur in traditional German and Czech lagers.

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Old 01-12-2012, 12:14 AM   #3
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Because its true to style with the faults...like for instance Irish reds are aloud to have Diacetyl because of how the style was originally brewed back in Ireland....kindof a grey area I supose. Although they are seen as faults some old styles are defined by them

^ beat me to the punch.

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Old 01-12-2012, 12:16 AM   #4
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You mean like the BJCP guidelines?

http://www.bjcp.org/docs/2008_Guidelines.pdf

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Old 01-12-2012, 12:20 AM   #5
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Yes the bjcp. That makes sense to a degree, but how do you add a fault.

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