Search results

After getting comment sheets, I believe this is the case. There was no helpful input / feedback regarding my entries. Looking at my results, the initial thought was the judges were just trying to get it over with, as quick as possible.

One entry was a Munich Helles. We honestly thought it was a fine example of the style, and expected it to do well. They dinged us on "balance", saying it drinks more like a Pilsner. We disagree, wholeheartedly.

Don't think you are the lone ranger! My three entries never got out of the first round.

All we can say is the Festbier won a Gold, and it tasted very, very good. In spite of the high degree of Munich malt. It was not close to a Marzen at all. Like you say, more like a Pils or a Helles on steroids.

Looks good! We normally do 90 minute boils, and single hop additions. Direct from the source who sent me a couple recipes - Weyermann. This should help answer your questions: Mash (Infusion): Mash in at 62°C (145°F), hold this temperature, 63°C (145°F) and rest for 30 min, hold another break...

Found it!

I agree, as you might think it would be too dark. But this was entered in the Festbier category. The beer was actually within the SRM guidelines. And it tasted very good! We actually entered two Festbiers, with both the above recipes. I fully expected the 2nd recipe to do well, and the 1st...

Here is our recipe that won a Gold. 10 gallons 16 lbs Weyermann Floor Malted Bohemian Pilsner 8 lbs Ireks Munich 2.5 oz Mt. Hood Hops 18 gallons filtered tap water Diamond Lager Yeast 3 step infusion mash - 120* 40 min 146* 40 min 160* 30 min 170 mash out OG 1.060 FG 1.033 5.3% ABV Here is a...

We won an award with our Festbier this year at the Bluebonnet National. It was a single hop addition, right at the beginning of the boil. Our water was not treated, except for filtration to remove chlorine.

The email said expect them mid July. Almost a month after the judging.

You will get them. In a month!

Drink more, drive less.

And there is the problem. They did not have the Pale Bitter European Lager category, which would include my 5D entry (German Pils). Instead, they lumped everything together. Anything that was a Pilsner got thrown in. Thus the 146 entries.

And some of us do not like any IPA. West Coast, East Coast, Midwest...

If bugs are there, you will normally be able to see them. Crawling around. Ask me how I know.

I would like to see a double blind taste test, Hazed IPA vs Clear IPA. These would need to be the same beers.

Good to know. I'm just not a fan of haze. Glad some people like hazy / murky / cloudy beverages. I'm not in that camp, just a personal problem. When tasting two Pale Premium Czech Lagers, one hazy, one clear, the clear beer was the choice. It tasted cleaner, more crisp, less hoppy. The hazy...

Ok, let's compare beer-to-beer. Does a hazy/murky beer taste better than a clear beer? Just like a good steak, you taste with your eyes first. As I'm in the crowd that believes hazy beer is a flaw, we will pick the clear beer every time.

Here is the question...does hazy, murky beer taste better than crystal clear, brilliant hyper clear beer? Which of these is prettier? Before you answer, remember that we taste with our eyes first.

We got this bottle at the 2007 GABF, at the Anheuser-Busch booth. The bottle was empty, but I asked for it and they gave one to me. Budweiser really can make great beer. Michelob used to have an annual sampler case...Pale Ale, Oktoberfest, Porter, and Honey Lager. It was respectable.