12 steps to a prosperous brewery

[brenmurph]

us bjcp trainee judges cant find half dem flaws either : and we r definatly looking for them.

[mr hoppy]

Funny thing about flaws is, if you ask me the defining flavours of most lagers are so-called "flaws":
German - DMS
Czech - Diacetyl
Heineken - Isoamyl acetate
Budweiser - Acetlyaldehyde.

[Tom]

Roast Barley flavour is a flaw in a Dunkel (4B), but not a stout (13A-E).

Diacetyl and acetaldehyde, esters and phenolics are just fermentation characteristics, which can be a stylistic flaw in some beers, rather than a blanket flaw (such as Butyric or whatever the poo one was called).

[mr hoppy]

What I was getting at is that the BJCP flaws etc. are there to allow judges to judge beers in competitions - they don't define good and bad beer.

If someone likes a touch of diacetyl in their pils, or roast barley in their dunkel that's their look out as long as they don't enter it in a BJCP comp. 

[Tom]

They could probably slip a diacetyl beer past me no problem.

[brenmurph]

What I was getting at is that the BJCP flaws etc. are there to allow judges to judge beers in competitions - they don't define good and bad beer.

If someone likes a touch of diacetyl in their pils, or roast barley in their dunkel that's their look out as long as they don't enter it in a BJCP comp. 

agree fully