Competition Judging Temperatures

[rich]

I just entered my first homebrewing comp. It's the Brewmasters Open in Altlanta. My question is as follows:

Is there set a serving temperature for judging? I counter pressure filled a hefeweizen carbed at 3.1 and 40 degrees. I'd hate to think some "not Jamil" judge will open my beer too warm and it gush, or some other temp vs. carb related issue.

Please advise.

[Gucci Pilot]

Rich, I just got done stewardng the first round of the Nationals, along side our boy Darel, who judged. We had the entries in a walk in cooler and then in styrofoam coolers for the tables. The ones in the coolers were your lager type beers. I wouldn't worry about the temp of your perspective entry because all of the entries were served at the same temp. We brought out everything that was on the pull sheet for each flght to ensure that no one was getting a leg up. Plus, the judges would let the beer warm up to analyse the flavors and aromas.

The judges were all "pros", I wouldn't worry about your beer being evaluated unfairly. Godd luck.


Darin

[Kevin]

I'm getting into this thread a little late, but the answer to Rich's question is "no," there is not any sort of set temperature that the beer is served at in competition. I've had them at all stages of the Goldilocks story.

However, most judges tend to prefer beer a little warmer (even the lightest lager) than you might have it in you refrigerator. This is because the coldness numbs the palate and holds back aromas. When it is too cold, almost the only thing that is easily perceived is sourness, bitterness and astringence.

To be sure, bigger styles like barleywine and doppelbock, among others are preferred above 60F to about 65F for judging. Lighter lagers tend to be right around 50 to 55F. In any case, it is routine for judges to want all of the beers at the same temperature for a given flight.

It is just my opinion, but I think the colder a beer has to be to be drinkable, the more flawed it is.

Kev Pratt