The BJCP faults

[Malmberg]

Hi Nerds

Funny show last sunday, couldn't stop smiling. I almost puked on my may to work this morning listening to the brewcasters trying to burb names.

And cheers to Thomas for beeing the first Danish caller, thumbs up, RØVHUL.

When playing "beer jeopardy" there was a question about bock en the bjcp, and Doc and Shaun claimed that there was an error in the guidelines. something about a karamel flawor in a Bock.

I have seen that in the BJCP guidelines they say that there is a starchhaze in a Wit beer. That seems unlogical to me, and I doubt that there sould be starch present in at Belgian Wit.

Doc. Jamil, what is you thoughts on this ?

Justin----> Have you talked to Christian from Ølfabrikken or Vinnie yet ?

Cheers and skål
Kasper
Denmark

[Kaiser]

When playing "beer jeopardy" there was a question about bock en the bjcp, and Doc and Shaun claimed that there was an error in the guidelines. something about a karamel flawor in a Bock.

It was Caramel flavor/aroma in Maerzen. And I do agree with these guidelines. There should not be a carmel aroma/flavor. Malty yes, but not sweet.

That was anawsome show BTW. To bad I wasn't able to get drunk myself that evening

Kai

[Malmberg]

ok, thanks,

Whar about starchhaze in a Wit ?

Cheers and skål
Kasper
Denmark

[Kaiser]

Whar about starchhaze in a Wit ?

I hope someone else knows more about that, because I don't know how exactly a Wit is supposed to taste or look like.

Kai

[barleypopmaker]

The haze comes from the use of unmalted wheat in the Witbier.

Unmalted Wheat
(Domestic) Used in Wit biers at 45% of grist and in Lambics at 30%. Contributes a permenant starch haze to the beer. Unmalted wheat has a more intense wheat flavor than malted versions.

[Malmberg]

The haze comes from the use of unmalted wheat in the Witbier.

Unmalted Wheat
(Domestic) Used in Wit biers at 45% of grist and in Lambics at 30%. Contributes a permenant starch haze to the beer. Unmalted wheat has a more intense wheat flavor than malted versions.

Yes I know that the haze is from the wheat, But should it come from the protein or the starch in the wheat.

I know it says in the BJCP that it is a starchhaze, but is that true, do you want unconwerted starch in the finneshed beer ? in any beer, but maybe lambic?

Cheers/skål
Kasper
Denmark
Sorry for my spelling

[dannypo]

The way I understand it is that a chill haze is from proteins and starch haze lingers no matter the temp.

[barleypopmaker]

Oh, I thought you were asking where the starch haze would come from in a wit. I am no expert, but what I thought was that since it is unmalted wheat that the starch in the grains would not be able to be converted by the enzymes. My thinking was simply because if they used 40% unmalted wheat there maybe would not be enough amylase to work on the extra starches, especially if two row malt was used? I also think it may not be desired, but also not considered a negative either due to how common it may happen in those styles. Plus considering a wit is also a Belgian beer, who knows? I don't know, maybe I am talking out of my ass.