I could see this comment being more appropriate on a higher scoring beer (high 30’s+ for example) - acknowledging that “yes, this was a good beer - which is why it scored “x”, but there were still better beers on the table, and that is why it did not place.”
However, within the context of the score it got - yeah, kind of obvious. Not the worst thing I have ever seen and I see it more as unfortunate choice of words/phrases. Does not look intentionally harsh or mean spirited.
I’ll often pen the words, “lacking complexity” and plan to continue to do so when the brew lacks complexity 
The only thing I see wrong is the last 4 words, and there is plenty wrong with them.
[quote]Better Beers on table
[/quote]
I don’t like judges who compare beers to other beers in the flight. That is not their job until the end of the flight. Each beer should be judged individually. It’s not useful to compare an entrants beer to something they will never see nor taste.
Useful would have been a comment to the effect, “To better emulate style and improve your score…” and then tell them what it takes to get full credit.
I’d suggest you contact the judge and feel free to copy my comments above. They may write back to pound sand, or they may welcome the feedback and the chance to improve.
Judges do not score IPA’s well that are not expreme. If your near the bottom of IBU’s and did not dry hop with 6 oz It cant be an IPA right?
I’ve been following this thread. I’m a brew rookie, never competed, never judged. I think however that it all needs to be taken in stride. Its a cool thing but obviously far from perfect. If I ever I submit one for judging it would be purely for entertainment and I would take any outcome with a grain of salt. Unless of course I placed, then I would buy a bigger hat, quit my day job and go pro immediately
man… what the PC movement has done to folks…
you really like macs huh?
Please don’t misunderstand, I’m definitely not crying about negative feedback. I’ve entered a lot of competitions and have scored as low as a 14! Negative comments don’t bother me at all (if they did, I wouldn’t enter comps), I was just getting opinions regarding comments that are not helpful. Tom, I do appreciate your offer, and I might take you up on it.
Your reaaaalllly reaching for that one. Streeeetttch!!!
This has been a great thread for me to read through. I’ve been brewing for quite awhile, but only recently joined a club. Recently had the opportunity to help judge. I made sure I was paired with someone experienced and learned a lot. It’s still very new to me and really, during the judging event I just didn’t always know what to say that might add value value to the process. Reading all these various opinions about what helps and doesn’t help the brewer/entrant puts things in perspective.
How do folks typically feel about comments regarding the brewing process (making comments on the score sheets?). I may not know specifically how a beer was brewed, but there are generally accepted ideas regarding late hop additions impact on hop aroma/flavor for IPA’s, fer example…
AFAIAC, unless the entrant specifically tells you about the brewing process or ingredients, comments about either are inappropriate. You could say something like “Hop aroma is lacking” but saying “use late addition hops” doesn’t cut it becasue for all you know, they did.
I’m always careful about those style of comments, but not nearly as draconian as Denny on the “thou shall not”.
I tend to approach it as “The overall hop aroma is lacking. Consider adjusting/using late hop additions to alter this”. or “This beer is distractingly fruity. If your fermentation temperature was 70+, adjust it down to the mid 60’s to avoid extra ester generation or switch yeast strains.”
In other words I always couch those comments in such a way as to avoid “I know you did wrong and will now mandate to you the fix”. Cause man alive, if you take a stab at correcting someone’s process/recipe without knowing it, you’re setting yourself for a world of being discredited when you guess wrong.
It’s like two degrees of Kevin Bacon. . .
Well, thanks for the feedback Denny and Drew. Good points. I plan on asking lots of questions going forward. My nature is to try and help, but you’re right, with out actually lknowing what process the brewer used it’s really not helpful to comment on what I think may have happened.