You Know What Really Grinds My Gears? [Recipe Edition]

[kaconga]

Black IPA makes my head hurt. If you want you can call it IBA but you cannot have a beer that is black and still be a pale ale. I don't care about the strict standards from other countries since I don't brew in those countries. But it is a contradiction to have a black IPA.

 

[stamandster]

Black IPA makes my head hurt. If you want you can call it IBA but you cannot have a beer that is black and still be a pale ale. I don't care about the strict standards from other countries since I don't brew in those countries. But it is a contradiction to have a black IPA.

I concur!

 

[weirdboy]

This has always been my bane toward competition. Judges comment on color, yet use no accurate method of comparison at teh judging table. They comment on bitterness yet have no absolute way to determine actual IBU, or water composition. It's all subjective.

They actually make little reference cards for judging color, and I have an app on my phone with a SRM reference.

BJCP judges don't judge IBUs or water composition, so I'm not sure where this criticism comes from. Beers are judged based on the qualitative descriptions in the style guidelines, not the numbers, and water composition has never entered into it except in terms of how the beer is supposed to smell or taste according to those guidelines.


I'm not saying the process is infallible. In fact, it is quite subjective and far from perfect. But to say that it is useless because judges don't know exactly how many IBUs are in a beer they're tasting is ridiculous.

 

[ColumbusAmongus]

My coconut raspberry chocolate smoked bacon blueberry Earl Grey coffee pecan marinara and watermelon wheat. Whaddya think?

Haha yes! I was going to say that too. It is hard to find a home brewed porter or stout that has just ONE extra flavor. I do a forehead smack at the vanilla-java-chocolate-cherry-oatmeal stouts.

 

[ColumbusAmongus]

Also, anyone who follows my posts know my biggest recipe pet peeve is when people call their beer something like a Hefeweizen even through it doesn't have enough or any wheat and doesn't use noble hops, or a Kolsch when it isn't made with Kolsch yeast, or a Lager when they ferment it at ale temps.

I hate to be mean but there was a post where someone was brewing a lager with ale yeast at ale temps. Wow, way to invent the pale ale buddy.

 

[shelly_belly]

Can a beer brewed in Florida be called a Kolsch?

 

[bwomp313]

It really grinds my gears when a thread about what grinds my gears turns into a thread about disagreeing about if something should or should not grind your gears. It grinds my gears even more that I enjoyed reading it.

 

[stvcoburn]

I like turtles.

 

[GilaMinumBeer]

They actually make little reference cards for judging color, and I have an app on my phone with a SRM reference.

BJCP judges don't judge IBUs or water composition, so I'm not sure where this criticism comes from. Beers are judged based on the qualitative descriptions in the style guidelines, not the numbers, and water composition has never entered into it except in terms of how the beer is supposed to smell or taste according to those guidelines.


I'm not saying the process is infallible. In fact, it is quite subjective and far from perfect. But to say that it is useless because judges don't know exactly how many IBUs are in a beer they're tasting is ridiculous.

Read it again. I said judges rate on bitterness with no reference to IBU or water composition. It's a very well known fact t6hat water chemistry can signifigantly effect apparent bitterness.

As for the reference cards, sure they are "available" but, really, how many actually use them? I've been a steward to several comps and have never seen anyone use a reference. Yet, they make comment to color.

 

[GilaMinumBeer]

Can a beer brewed in Florida be called a Kolsch?

Only if you are board member of the Koln Konvention.

 

[badhabit]

too many different types of hops. There is still a science to hop additions, and it certainly is not more is better. I hate these guys that think their iipa is a groundbreaking new invention just because they use 35 different hops. Unless you are using a new hop, it's pretty much all been done, and there is a reason that most good recipes are fairly simple!

Also, anyone who follows my posts know my biggest recipe pet peeve is when people call their beer something like a hefeweizen even through it doesn't have enough or any wheat and doesn't use noble hops, or a kolsch when it isn't made with kolsch yeast, or a lager when they ferment it at ale temps.

I hate the "i can call it anything i want" arguements i get into with these guys. It's like me calling my apa an imperial flemish cream stout. Can i call it that? I guess...first amendment rights and all. Is it that? No! There are definitions and standards for a reason!

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