this is just my opinion, but it seems a lot of the winners are always on the bigger, bolder edge of the style as well and best of show is often some (IMHO) bizarre beer like jalapeno raspberry coconut IPA aged on eucalyptus wood or something like that.
Just once I’d like to see a lighter, smaller and delicate beer that was exquisitely produced win.
^This what immediately came to mind before reading your comment Phil. The judge tasted some of the caramel from the Munich malt possibly combined with the fruitiness of the Kolsch yeast gave the judge a flavor he/she didn’t recognize. The judge probably immediately thought, “Off flavor!”
I’d agree, but if you look at the average craft beer enthusiast, those are also the styles they tend to prefer. This won’t affect every judge, sure, but I’m sure that the majority favor their personal preferences at least slightly.
Exactly. I’m just kinda peeved by diacetyl being the scapegoat. First off, it’s not a difficult off flavor to be certain about. The aforementioned Samuel Smith’s Nut Brown Ale being a wonderful (and enjoyable) way to familiarize yourself with the flavor. And something I get tired of hearing is that diacetyl is evil in all beers. It just isn’t. In a lager or American ale, sure. But I’ve heard people claiming that the Nut Brown Ale is flawed because it shows diacetyl. Back in the old BJCP style guides were the commercial examples were ranked based on what was deemed the best example, it was second only to Newcastle Brown…
I get a sour-y, slightly buttery, slightly muddy flavor from munich when used in small amounts( which is why I dislike it in pale beers), so it could be mistaken as diacetyl I spose. Can’t fault the BJCP folks, they are literally trained to just pick out faults. Something tastes different, the brain goes directly to finding the fault that is closest.
I totally disagree. Judges are trained to describe what they taste. If they just settle for any old off-flavor because they’re unable to describe what they’re tasting, they’ve failed miserably.
BJCP Certified #A0511
Another thing to consider is how the beer was stored. I have had bottled beer show signs of diacetyl after only a couple of days at warmish temp (80 degrees) while beer that was stored cold showed no signs. Oxidation during bottle can cause diacetyl if the precursor is present.
Exactly what I was going to say. I have had it happen, and had a bottle set aside so I could check after reading the sheets, and yes, it had diacetyl. The keg was still fine.
Diacetyl? I have a high threshold. I get it in a beer at high levels, but I often let the other judge comment on that, unless I detect a slick mouthfeel, or taste “butter”.
Have you tasted your Kolsch at warmer than ice cold temps? Beers can produce flavors and aromas when warmer that do not appear when the beers are right out of the fridge.
I have seen beers at BOS tables come out beautifully clean when first poured that end up smelling and tasting like a butter bomb after warming up. (phenolic or ester bombs, too).