Denny, I don’t question the value of BJCP or the qualifications/knowledge of most judges whatsoever. There are some great judges out there who have given me excellent, spot on feedback and scores higher than I thought I deserved at times. But I feel the rise of the hobby and number of comps has grown quicker than the depth of judge quality at many comps. Probably inevitable. Maybe my last year or two of comps has been a blip and not indicative of everywhere, but my scoresheets lately have been puzzling at best. I totally get that it’s a crap shoot though.
I like decoction mashing for wheat/rye/Pilsner malts.
I like the BJCP guidelines.
I think bitter pale Barleywines are better than IIPAs.
There is no negative in having fresh ‘cloudy’ beer.
2V BIAB makes better beer than traditional 3V all grain set ups.
Expensive setups doesn’t make your beer better.
I think mead tastes better than beer or wine.
You’re gonna love our new book!
I should’ve added to my earlier post: Fly sparging is a waste of time.
It sounds like it’s either on smaller/more accessible brewing, or baking really large cakes 
One of those is correct…
+100
I agree with these, with the exception of the homegrown hop being better for bittering. I’ve gone completely homegrown for my brewing hops and have worked out approximate %AA for the dozen varieties I grow so I can plug them into my old-school recipe spreadsheet. Certain varieties provide incredible aroma and flavor where I grow them and the way I process them.
It took a club competition on rye beers to show me what rye tastes like- the winning entry had something like 65% rye in it. Not for me.
Keep my glass carboys in milk crates and I’m all set.
Good topic!
I like to listen to extremely complex progressive rock/metal when I brew. It’s a method to make the final beer undeniably better.
I won’t comment about the level of cheating. It’s impossible to prove, though I have my suspicions. But, I think that you are right in that the 3 phase exam has made it much easier to become certified. I’m as guilty as everyone. When I taught the class for the “legacy” exam, folks either learned all of the material or they didn’t pass the exam.
In my experience, it takes less effort to score a passing grade in a multiple choice type exam than one that is essay based. We concentrated more on the tasting skills for the new exam, because as long as they pass the online, that’s “good enough”.
So we have folks that scrape by on the online exam, and then write 6 cohesive-enough score sheets to pass. But, they never retained the material that they “learned” to pass the online. As time goes on, quality suffers.
With respect to snarky comments on score sheets, that’s just unacceptable. Please report those sheets to the competition organizers.
Came to say pretty much this. I just don’t do big beers, I’d rather 5 pints of an easy drinking Pilsner or Pale Ale than 2 of a 9% something or other.
I’m in agreement that the BJCP and Cicerone groups leave most to be desired. However, there is a need for such groups, and I’m sure things could be worse.
My gripe with the BJCP, in addition to the issues others have stated regarding competitions, is the amount of data the require you to learn. I have zero interest in some styles: I don’t buy, drink, or brew them. Why make everyone learn all the styles? A jack of all trades is a master of none. Let folks study styles they’re passionate about in great depth, and then judge those styles. I’d bet the feedback would be more meaningful, but then smaller comps would have issues hosting all categories.
I’d started studying some BJCP materials, seeing if I’d want to try and take the test…the answer is no. Just like with college, just because I don’t have the piece of paper doesn’t mean I don’t know what I’m talking about. (though I don’t profess as wide a range of knowledge of styles, mind you.)
Dream Theater? Steve Hackett?
If arguing was allowed and I cared to argue about beer, I could easily instigate a plethora of verbal brawls and subsequent smack downs in this thread. Many people are very wrong about beer and they are feeling artificially confident about expressing their clearly false opinions because they have been granted a safe space to speak their opinions without fear of rebuttal.
Happy New Year!
I think this is an excellent idea, especially at the “Recognized” level. General brewing/problem knowledge and 3 specific categories.
Love Dream Theater. Also some Yes, Rush, Primus, King Crimson and Umphrey’s McGee (maybe more jam band but they have some prog in there).
+2. I wonder if big beers are more popular with newer or younger beer drinkers. IMO there is a time for a big beer like in the dead of winter, after dinner, sharing with friends. I’d much rather have a few pints of bitter or a liter of helles.
Re: BJCP stuff… there are enough questions and time limit on the online exam that having the answers in front of you, if you knew nothing, would be difficult to cheat and pass. I could see someone getting a buddy to take it for them, or sit next to them and give the answer. That doesn’t work come tasting exam.
Here’s what I think. I’ve met more good judges than bad. But no one vents about good ones. And one really bad one will get a lot of air time.
I wish they’d kick around this idea. Think of it as a business selling a product. In this case the product is good score sheets. But what if the product was beer glasses? If every case came with 10% broken, educating your customers to expect 10% breakage is not going to work in the long run.
If the BJCP has a plan of existing for years and years, they probably have to come up with a plan.
I’d be all for a competency test for each style.
“very wrong”… says who? Taste is subjective, there is no right or wrong.
“artificially confident”… there might be some of this.
“clearly false opinions”… no such thing. An opinion is an opinion, and equates neither to a fact nor a falsehood.
I do think arguing should be allowed, as long as it doesn’t become mega-annoying or nasty.