WINTER 2009

Session 1:                                           Tuesday January 6^th  6:30pm

Orientation:  Mastering the BJCP

Course Overview

            Course Material

Score Sheet Instructions

Creating Flash Cards etc.

Schedule

Reading list / Study guide

·        Tasting and analysis of 3 Style Categories:  Contential  Lagers

o       Bitburger Northern Pils

o       DAB Dortmunder Export

o       Pilsner Urquell

 

Reading:  Study Guide pp1-21

Continental Pilsner by David Miller

Bavarian Helles by Horst Dornbusch

BJCP MEMBERSHIP GUIDE www.bjcp.org/First_Time_Judge_Packet.doc

 

Session 2:                                           Monday January 12^th 6:30p.m.

Technical talk: Water

Minerals, pH, hardness, water adjustment, and the effect of water on the development of world beer styles.

·        Tasting and analysis of 3 Style Categories:  Contential  Lagers

o       Paulaner Marzen

o       Einbecker Swartz

o       Salvator Doppelbock

Reading:  Study Guide pp29-31

Bock by Darryl Richman

Vienna, Maerzen, Oktoberfest by George and Laurie Fix

Octoberfest Alternative, Brewing Techniques, Focus on Style series, Roger Bergen

Water Treatment: Philosophy, Approach, and Calculations

http://www.brewingtechniques.com/library/backissues/issue1.3/king.html

 

Session 3:                                           Monday January 19^th 6:30p.m.

 

Technical talk: Malts and Adjuncts

An overview of the malting process including malt biochemistry, discussions of malt types, adjuncts, and the styles with which different malts are associated.

·        Tasting and analysis of 3 Style Categories:  Stouts and  Porters

o       Mackeson’s Sweet Stout

o       Guinness or comparable

o       Iron Hill Pig Iron Porter

Reading:  Study Guide pp32-35

Porter by Terry Foster

Stout by Michael Lewis

A Stout Companion, Brewing Techniques, November / December 1993 by Roger Bergen

Porters, then and now, Brewing Techniques, September / October 1993 Roger Bergen

 

Session 4:  `                                        Monday January 26^th 6:30p.m.

Technical talk: Hops

Hop biochemistry, hop varieties, IBUs, hopping schedules and the association with different beer style

·        Assignment of research questions

·        Tasting and analysis of 3 Style Categories:  Trappist et al Belgian  styles

o       Saison Dupont

o       Chimay Red

o       Westmalle Tripel

Reading:  Study Guide pp41-44

Belgian Ale by Pierre Rajotte

Farmhouse Ales by Phil Markowski

Brew Like a Monk by Stan Hieronymus

 

Session 5:  `                                        Sunday February 1^st 11:00am at Iron Hill 

 

Technical talk : Troubleshooting Beer Flavor

A discussion of how positive and negative attributes are perceived and produced, the beer styles with which they may be associated and corrective measures. Includes detailed analysis of the flavor descriptors on the beer scoresheet.

 

Reading: 

Focus on Flavor: Introduction to Sensory Analysis

http://www.brewingtechniques.com/library/backissues/issue5.6/bickham.html

Diacetyl: Formation, Reduction, and Control

http://www.brewingtechniques.com/library/backissues/issue1.2/fix.html

 

Session 6:                                           Monday February 2nd 6:30p.m.

Technical talk: Wort Production

Mash biochemistry, mashing types used for different beer styles, mash schedules and enzymes

·        Review of Assigned research questions Part I

·        Tasting and analysis of 3 Style Categories:  Lambics et al sour beers

o       Orval

o       Hansen’s kriek

o       Rodenbach Red

Reading:  Study Guide pp36-40

Lambic by Jean-Xavier Guinard

Wild Brews by Jeff Sparrow,

 

Session 7:                                           Tuesday February 9^th 6:30p.m.

Technical talk: Yeast and Fermentation

 characteristics of different yeast strains, bacteria, by-products and relationship to world beer styles

·        Tasting and analysis of 3 Style Categories:  Bitters and Pale ales

o       Bitter tbd

o       Whitbread Pale

o       Anvil Ale Best Bitter

Reading:  Study Guide pp45-54

Pale Ale, 2^nd Ed. by Terry Foster

Focus on Flavor Introduction Article Brewing Techniques. 

 

Session 8:                                           Tuesday February 16th 6:30p.m.

Technical talk : Recipe formulation

The selection of appropriate hops, malt, water, yeast and brewing procedure for different beer styles, Brewing procedures, including sparging, boiling, fining and carbonation methods. Reasons and potential problems

 

·        Review of Assigned research questions Part II

·        Tasting and analysis of 3 Style Categories American Lagers

·        Return scored test questions

·        Tasting and analysis of 3 Style:  American Pale, IPA, and wheat beer

o       Sierra Nevada Pale Ale

o       Three Floyd’s Deradnaught IPA

o       Widmer or comprable

Reading:  Handout

American Wheat Beers, Brewing Techniques, May / June 1993 by Roger Bergen

http://www.brewingtechniques.com/library/backissues/issue1.1/bergen.html

 

Judging Opportunity:                         Saturday February 21^st  8:00am

War of the Worts Iron Hill Brewery and Restaurant

 

·        Tasting and analysis of 3 Style:  Wheat Beers

o       Weihensephaner Wheat

o       Schneider Aventinus Weizen bock

o       Kindle Weiss

Reading:  Handout and class questions

German Wheat Beer by Eric Warner

 

 

Exam Monday February 23, 2008