Month: January 2010

This section is intended to give an overview of the more important flavors and flaws that may be encountered while judging. Some of these flavors may be appropriate in some styles, but not in others, and the desirability will depend on the concentration. For this reason, not all of these characteristics are considered to be off-flavors. There are several references that offer a more detailed description of potential flavor and appearance flaws in beer. Most homebrewing handbooks discuss them in appendices, and although it is somewhat outdated, the 1987 Zymurgy Special Issue on Troubleshooting is worth reading. The more technically inclined reader should consult George Fix's Principles of Brewing Science and George and Laurie Fixs' Analysis of Brewing Techniques. Finally, Brewing Techniques is running a Focus on Flavors column through 1998 that describes the flavors that appear on the Beer Flavor Wheel.

There are probably dozens of ways to do this but the following will give you a color that is very close to a real beer color – in fact it will give you something like the average color for a beer with a particular SRM based on the sample of about 65 beers I measured. Remember that SRM is a fair predictor of beer lightness/darkness but not a good predictor of beer color. I'll give the formulas and then in brackets, […], the values for a beer of SRM 10.

Build a Countertop Grain Malting Floor. by Lina Thorgrimsdottir von Wissen

Video interview with Otto's owner talking about the history and operation of the brew pub.