I want to enter a couple of my beers in an upcoming competition and I'm wondering how much attention is given to serving temperature by judges in competitions like this.
I mean, I'm sure that it is a consideration since these are BJCP judges and they realize the importance of serving temperature, but I'm wondering how closely they look at the temp when judging a beer.
I'm entering serveral stouts and a mild and these need to be served pretty "warm" in order to have the real character of the style come out. They taste like totally different beers if served even 6 or 7 degrees colder.
Anyone have insight into this? Thanks!
I mean, I'm sure that it is a consideration since these are BJCP judges and they realize the importance of serving temperature, but I'm wondering how closely they look at the temp when judging a beer.
I'm entering serveral stouts and a mild and these need to be served pretty "warm" in order to have the real character of the style come out. They taste like totally different beers if served even 6 or 7 degrees colder.
Anyone have insight into this? Thanks!