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Randy Scorby began his search for great beer decades ago and he has been home brewing since 2006. He is currently the Assistant BJCP Continuing Education Director as well as a Grand Master V Beer Judge, Mead Judge and Cider Judge. He was also the 2011 National Homebrewer of the Year. He has traveled to many locations worldwide in search of the perfect beer, including Great Britain, Belgium, Germany, New Zealand, Austria and the Czech Republic.
951 Blonde Ale by Garage Brewing Co. is being evaluated as a Blonde Ale (Category 18A) from the 2015 BJCP Style Guidelines.
951 Blonde Ale pours a bright gold with brilliant clarity and a thick, creamy white head that makes it very inviting. The initial grainy, bready malt aroma slowly... Read More
The aroma is a complex amalgamation of vanilla, milk chocolate, coffee beans and fruit with just enough bready malt character to remind you that yes, this is actually a beer. The vanilla and coffee character develop even more in the flavor as it warms, and it lingers into a lightly sweet finish... Read More
Redux Big Rig Belgian-Style Tripel 2021 by Garage Brewing Co. is being evaluated as a Specialty Wood Aged Beer (Category 33B) from the 2015 BJCP Style Guidelines.
Redux Big Rig Belgian-Style Tripel pours a hazy deep gold with a thick and creamy white head that lingers for a short time,... Read More
A rich and complex malt-driven beer with strong bread crusts, toast, nuttiness and a light caramel character. The malt-derived plum and dark cherry aromas provide a pleasant background support to the malt and light floral alcohol aroma. The flavor opens up with a prominent, rich, bready, toasty ... Read More
SouthDown Double IPA by Wild Leap Brew Co. is being evaluated as a Fruit Beer (Category 29A) from the 2021 BJCP Style Guidelines.
SouthDown Double IPA pours a deep gold and is quite hazy with a white head that persists throughout. It features a prominent aroma of grapefruit zest and juice... Read More
The aroma initially greets you with prominent black cherry, plum, spicy alcohol and a rich, bready caramel maltiness. Immediately following this is a sharp, clean lactic acidity with supporting earthy and slightly barnyard-y Brettanomyces. A light vanilla character jumps in as it warms. The... Read More
