Word: debisschop
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Dates: during 2000-2009
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...Camel.” It has pumpkin and a variety of other flavors, they explain. From the start, however, what the judges notice is not the spices but the potency. “It’s strong!” DeBisschop exclaims, and laughs...
Slesar says there’s no formula for the proper amount or kind of spices—it’s an art. Meyers adds that with his own brews he always errs on the more subtle side with spices, while DeBisschop tells him the most important thing is to “write down what you do so that you can repeat it if you want...
...done.” Discussion about yeast ensues as the judges swallow the brew, called “Sweet Port o’ Mine.” Slesar thinks Jayich’s brew has a “genetic, cheery alcohol thing” going on. DeBisschop would like to see more of a roasted flavor for a porter and Meyers agrees. They all agree that Jayich’s beer needs a little more aging...
Sweet Port o’ Mine is the last of the beers, so that means the judges have plowed their way through nearly a dozen brews. Are they getting a little stewed? Perhaps. After a few more pointers on technique, DeBisschop tells Jayich, “Ultimately you’re the one who will be drinking it—so if I don’t like it, who really cares?” Yeah, Meyers adds, “Screw the owners if they’re pissed that a brew isn’t ready...
...Sweet-very fresh, tasty, juicy.” —Geoff DeBisschop...