Welcome back. Have you seen Carl?
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Are style guides available during the tasting exam? My recall is still fairly good, but it isn't what it used to be when I was younger. My concerns lie in the areas of acceptable carbonation levels and mouthfeel. It never really dawned me until I reviewed the style guide as a whole that the subcategories are ordered by body, from lightest to heaviest.
We try to go to NOLA at least once, sometimes twice a year. It's an easy flight from Tampa that gets in before 9am on a Friday so we can have a long weekend of eating and drinking then fly back Sunday afternoon.We had homemade gumbo for Fat Tuesday and then a couple Southern Comforts on the rocks. I'm giving up southern comfort for lent.
+1. I made some killer red beans and rice with Andouille sausage. Love the food down there.
+ a bazillion. My one and only trip to NOLA was the spring before Katrina. I always meant to get back down there. Food was just incredible. Jonesing for some blackened redfish right about now.
. I like to think about alternatives.
Seems I recall one of my buddies who is RPCV from west Africa somewhere that they used grain husks in adobe bricks for building.
Maybe spent grains from brewing has too much goopy stuffs still in it? ie, not pure husks.
Just blabbing out loud here like a BFI thread, but it seems that stuff might not lend itself to a solid composition? Maybe drying it would render it more useful.
Judging the Specialty category last year at NHC we must have had four versions of Denny's Bourbon Vanilla Imperial Porter.only four?
"While I'm not Jim" - I just may start using this outside this forum when anyone asks me a question.
To the OP, can't add much to what others above have said. They've all hit the nail on the head.
We learn from our mistakes. I'm making as many mistakes as I can as fast as I can. Pretty soon I'll be a genius!
I'll throw in one thing that hasn't been mentioned:
I've twice come across high-ranking judges in the second round who first look for sediment before opening the bottle. If it wasn't there, they said out loud, "counter pressure filled", and proceeded on the assumption that the beer would be oxidized. Both of these guys really ticked me off, as I felt none of the beers were oxidized, but they wrote it and scored it down.
Because I'm sure that there are more judges like this, I prefer to enter bottle conditioned beers.