Joker_on_Jack
Well-Known Member
I entered my first brewing competition this year at the MN state fare. Among my entries was a barley wine I brewed a couple years ago to what I thought was dead on style guidelines:
1.100 OG
1.022 FG
50 IBU
90min boil
Mash 152F single infusion
98% Maris Otter
2% Caramel
100% East Kent Golding
WLP007
I hit this brew on all my targets right on the head, I was pretty proud of it. After 2 years I had 6 bottles left, and I thought it aged really well.
Well, I just got the score sheets back and I guess they did not like it at all. Particularly I got really bad marks on style match, leaving me really confused. I got a lot of notes that they got overwhelming anise flavor. The only thing that I can think of is that they didn't realize that it was bottle conditioned and got a bunch of WLP007 mixed in (one note stated particulate, even though it went through 3 fermentors of careful racking).
I know no one can taste this over the interwebs, but I was wondering if anyone had any insight here. Also, if anyone lives in the NE Minneapolis area and knows a bit about judging barleywines I would happily crack a bottle with them to get some feedback.
1.100 OG
1.022 FG
50 IBU
90min boil
Mash 152F single infusion
98% Maris Otter
2% Caramel
100% East Kent Golding
WLP007
I hit this brew on all my targets right on the head, I was pretty proud of it. After 2 years I had 6 bottles left, and I thought it aged really well.
Well, I just got the score sheets back and I guess they did not like it at all. Particularly I got really bad marks on style match, leaving me really confused. I got a lot of notes that they got overwhelming anise flavor. The only thing that I can think of is that they didn't realize that it was bottle conditioned and got a bunch of WLP007 mixed in (one note stated particulate, even though it went through 3 fermentors of careful racking).
I know no one can taste this over the interwebs, but I was wondering if anyone had any insight here. Also, if anyone lives in the NE Minneapolis area and knows a bit about judging barleywines I would happily crack a bottle with them to get some feedback.