BJCP judges of foreign styles

So, are you saying just because I haven't had a Hefe in Germany, or a Tripel in Belgium, I shouldn't be able to judge them? If that's the case, then I think the answer is a big, outstanding, no. Hopefully I'm missing something here or not fully understanding the question.

 

The BJCP is comprised of volunteers from all walks of life. It helps to have been to England, Belgium, Germany, and the Check Republic, but should it be required? I think not. There is no requirement for the Homebrewers entering the competitions to have that life experience so that they can brew their beers.

Edit - to really nail a home brewed examples of the ones you give takes a while.

 

If this were a requirement you'd have a lot of categories/subs being excluded from competitions.
Hell' some comps have problems filling tables with BJCP certified judges at all, let alone world travelled ones.

 

Some of the best judges I know are not flush with money, and can't afford travel to Europe. They do have good palates and give good feedback. As for good feedback on some of the examples you state, they have to rely on good bottled examples. I have brought back fresh Rauchbier and Alts, given them to ranked judges, and changed their perceptions on what those beers should be.

 

I guess I don't know a good cigar because I've never been to Cuba, and don't know how to appreciate good pasta since I've never been to Italy. I'm sorry, but this question ridiculous.

I'm guessing a certain style you brew doesn't get the points or awards you want it to get from BJCP comps? Just trying to figure out where a question like this would even come from?

 

If the objective was to clone a particular beer, then it might make sense. But a homebrew is the brewer's take on a style, generally not an attempt to duplicate something. The question is meaningless.

 

Scott, think about how many Americans have been to Germany. Then think about how many have been to Bamberg. Then how many American Homebrewers that have been to Bamberg, let alone BJCP judges.

I think it would be great if more could get there, but not everyone can. I know plenty that want to carpool to go to a competition to judge in the same state to conserve on funds.

 

Yes, it is. A brewer generally has had an example or two or three of the style he's brewing. He brews his own version of that style, tweaking it to his liking, while trying not to venture too far outside the lines. Thus, his Czech Pilsner doesn't taste exactly like Budvar. Does that mean it's not a good interpretation of a Czech Pilsner? I would go so far as to suggest that most brewers wouldn't bother brewing at all if their goal was simply to replicate a commercial brew.

 

In a perfect world, sure. Sounds like you are passionate (and I know you are) enough about this to maybe organize a competition that would be satisfactory to you. I could definitely see it being a big deal to a good number of homebrewers and a chance to get some of the big names from those places over to the US once a year. Maybe...Masters of Authentic Styled Homebrew (M*A*S*H) TM Jared Wharton aka sergeantstogie

 

It's not realistic though highly desirable.
What should be the case is that the writers of style guidelines should have a wide experience of drinking those beers they write about.As it stands these guidelines remind me of a travel guide written by someone who's never left home.Say a minimum of a year spent travelling around drinking the local brews before putting pen to paper.
Even then it's going to be difficult. I've been drinking milds for upwards of 50 years and tried a few.Ask me though to define the style-if indeed it's a style-and I wouldn't know where to begin.This very problem cropped up at our last CAMRA meeting when we were discussing this year's mild trail and nobody else was any the wiser.The BCJP guidelines are no help : " May have evolved as one of the elements of early porters." is sheer claptrap, mild was an ale and porter a beer i.e. made by different brewers , mild was always pale and porter of course wasn't .
How can someone with superficial experience write a definitive guide?
I won't even begin to mention Scotland because the shredders would be working overtime on those guidelines.

 

I live in the second largest city in the US. I'm part of one of the biggest clubs (and definitely the oldest) in America. We still have trouble getting more than 75 butts in seats on judging day. I'm not about to reduce those numbers even further.

What usually happens though, is we get enough guys who are madly passionate about their little corner of the world and pair them with other judges. Judging is as much a learning experience as a masterful delivery of judging knowledge.

The other wrinkle: Since the organizer don't know what judges will be available before they open entry registration, they an't in advance remove categories that they won't have judges for. What do they do with those entries?

 

It's pretty obvious that none of those who wrote the guidelines have ever tried a 60/- brewed in Scotland. If they had, they might be able to get little things like the colour right.