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The Class is for those serious about learning beer styles, evaluations, ingredients and procedures in depth and is particularly geared toward those who plan to take the Beer Judge Certification Program exam.
The classes will be bi-monthly and last about 4 months. We will meet from 6:00-7:30 p.m. prior to the normal Wednesday meeting and also on the third Wednesday from 6:00-9:00 p.m. Our initial meeting will be May 2nd. Classes will include discussion of a technical topic, review of off-flavors, evaluation/comparison of classic styles of beer, and homework review (YES, there is homework—read below).
To encourage attendance, the classes will be FREE with the club picking up initial costs for off-flavor base beer & adulterants, any miscellaneous note paper, sample style beers for the first meeting, etc. However, you must sign up for the classes to attend so that we know how much beer to bring. Depending on the number of folks who intend to take the BJCP exam (a minimum of 5 must sign up), we will schedule an exam. The exam typically must be scheduled about 4 months prior, so we will need firm commitments from participants. A check for $50 will be needed from each, due prior to scheduling the exam ($30 for retakes). The date for the exam will be discussed at the first class.
In lieu of fees for classes, each participant will be responsible for bringing a classic example of the 3 beer styles as shown in the schedule for at least one of the sessions (2-3 bottles of each should be sufficient) depending on the number of participants. Again, a sign up sheet for this will be passed around at the first class and we will spread the load out proportionally. The Club will provide the style beers for the first class.
Again, to keep costs minimal, all materials will be delivered via a CD and each participant will be expected to print out materials and bring to the class (and read over what’s to be covered). Prior to the first meeting, you will receive a link to the BJCP Study Guide and 2004 Style Guidelines that you should print out, along with an outline for the first session. The disk contains a session outline and supporting notes, example tests, blank and example evaluation sheets, and homework questions.
It is highly recommended that you keep your information organized in a notebook. Supplemental information may be provided at each class to put in your notebook, so bring your notebook to each class!
FYI, on homework: the homework questions are taken directly from the BJCP exam pool and are your best way to practice for the exam. To “encourage” study, there is a $1 penalty for not completing homework each session (on your honor). Funds go toward offsetting exam costs to the club or to the after-exam party, whichever is in need.
With the attached syllabus, this will give you time to collect and read the necessary books and attend some all-grain brewing sessions (or brew some yourself).
Homework prior to 1st class: 1) Print and study the BJCP study guide at http://WWW.BJCP.ORG/membergd.html. Place emphasis on studying the following: Rank, Promotions, Experience points, Experience point award schedule (including the table), Definitions and the BJCP Exam. 2) Study the 1. Light Lagers & 2. Pilsner categories of the Style Guidelines. You can find at http://www.bjcp.org/styles.html |
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The ’07 BJCP exam study groupers page (aka the School of Fish) |
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Additional Study Materials:
Instead of shamelessly copying lots of information here, if you want to review more info in your studies, use one of these links below where they have loads of it (for the club links, typically look for “BJCP” or “education” icon on their website): · Beer Judge Certification Program · State of Franklin Homebrew Club
For other on-line help, John Palmer’s “How to Brew” handbook is great.
For books, you need to review: · Any book by Michael Jackson · “The Complete Joy of Homebrewing” by Charlie Papazian · “New Brewing Lager Beer” by Gregory Noonan · “An Analysis of Brewing Science” by George and Laurie Fix · “Principles of Brewing Science” by George Fix · All the Classic Beer Style Series (CBSS) by Brewers Publications · Also, Zymurgy and BYO magazines have valuable style, ingredient and process information in print and on-line. |
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CLASS SYLLABUS
1. Intro (Sessions 1-3) – 1.5 hrs, starts @ 6 pm on club night – May 2 a. BJCP overview b. Ingredients overview c. Process overview d. How to evaluate a beer e. Off-flavors – acetaldehyde, light struck f. 3 styles beer (German pils, Dortmunder, Munich Helles) - example evaluation of 1
2. Ingredients (Sessions 5-6) – 3 hrs, 6-9 pm on 3rd Wed. – May 16 a. Malt b. Hops c. Off-flavors – astringent, bitter d. 3 styles beer (Weizen, American Wheat, Lambic) – evaluate 1 e. Homework
3. Ingredients (Sessions 11) – 1.5 hrs – June 6 a. Adjuncts b. Off-flavors – winey/sherry like, sour (lactic & acetic) c. 3 styles beer (Maibock, Traditional Bock, Doppelbock) – evaluate 1 d. Homework
4. Ingredients (Sessions 7-8) – 3 hrs – June 20 a. Water b. Yeast c. Off-flavors – diacetyl, estery d. 3 styles beer (APA, Amer Brown Ale, Cal Common) – evaluate 1 e. Homework
5. Process (Session 12) – 1.5 hrs – July 11 a. Sanitation b. Off-flavors – clove, phenolic c. 3 styles beer (Brown Porter, Munich Dunkel, Schwarzbier) - evaluate 1 d. Homework
6. Process (Sessions 9-10) – 3 hrs – July 18 a. Mashing b. Boiling & Cooling c. Off-flavors –DMS, cloudy d. 3 styles beer (Robust Porter, Dry Stout, English Pale Ale) – evaluate 1 e. Homework
7. BJCP structure, Judge Procedures (Session 4) – 1.5 hrs – August 1 a. Off-flavors – oxidized, alcoholic b. 3 styles beer (Baltic porter, Imperial Stout, Belgian Dark) – evaluate 1 c. Homework
8. Review #1 – 3 hrs – August 15 a. Mastering the BJCP Exam & Example Test Questions b. Recipe Formulation c. Famous Brewing Cities d. 3 styles beer (Oktoberfest, Altbier, Best Bitter) – evaluate 1
9. Review #2 – 1.5 hrs – September 5 a. Off-Flavor/Troubleshooting Review Class b. 3 styles beer (American, Foreign Extra, & Oatmeal Stout) – evaluate 1 Off-Flavor Guessing during Meeting
Test TBD—mid September - October. |
