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.
The beer fault list?
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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.
iparks81
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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.
^ beat me to the punch.
Hugh_Jass
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