The BJCP course will begin on Sunday 20 November, 2.15-4.15pm in room 7 at St Werburghs Community Centre (here - http://www.stwerburghs.org.uk/contactus.php).
The course is free, but space and beer cost money, so a modest contribution per session will be expected. If you have not already confirmed that you wish to study and take the exam please do so asap. Only those intending to take the exam will be accepted as participants on the course, although the exam can still be taken without having done the course. A non-refundable deposit will be required to guarantee an exam place.
See the schedule below for all dates and topics. Live weblinkup will be setup for distance learning. See the attached spreadsheet for details of beers to be tasted and where to source them - http://www.bristolhomebrewcompetition.o ... styles.xls - where beers are unavailable, select another example from the style guidelines.
Beer will be brought to classes by the convener.
Class 1 – November 20th
• Styles - Light Lagers: 1A-Light American Lager, 1B-Standard American Lager, 1CPremium American Lager, 1D-Munich Helles, 1E-Dortmunder Export, 2AGerman
Pilsner, 2B-Bohemian Pilsener, 2C-Classic American Pilsner
• Technical Topic: Troubleshooting I – how positive and negative attributes are
perceived and produced, the beer styles with which they may be associated
and corrective measures to their regard. Flavour descriptors on the beer
scoresheet (left hand side) will be divided into two sections.
Class 2 – December 11
• Styles – Amber and Dark Lagers: 3A-Vienna Lager, 3B-Oktoberfest/Marzen, 4A-Dark American Lager, 4B-Munich Dunkel, 4C-Schwarzbier, 5A-Maibock/Helles
Bock, 5B-Traditional Bock, 5C-Doppelbock, 5D Eisbock
• Technical Topic: Troubleshooting II
Class 3 – January 22
• Styles –Bitters and Pale Ales: 8A-Standard/Ordinary Bitter, 8B Special/Best/Premium Bitter, 8C-Extra Special/Strong Bitter, 7B-California Common
• Technical Topic: Malt, including the malting process, types, adjuncts, kilning and
the styles with which different malts are associated.
Class 4 – February 19
• Styles – American Ale and India Pale Ale(IPA): 6A-Cream Ale, 6B-Blonde Ale, 10AAmerican Pale Ale, 10B-American Amber Ale, 10C-American Brown Ale,
14A-English IPA, 14B-American IPA, 14C-Imperial IPA
• Technical Topic: Mashing, including types used for different beer styles, mash
schedules and enzymes.
Class 5 – March 18
• Styles –Stouts and Porters: 12A-Brown Porter, 12B-Robust Porter, 12C-Baltic Porter,13A-Dry Stout, 13B-Sweet Stout, 13C-Oatmeal Stout, 13D Foreign Extra
Stout, 13E-American Stout, 13F-Russian Imperial Stout
• Technical Topic: Water, including minerals, pH, hardness, adjustment, and the
effect on the development of world beer styles.
Class 6 – April 22
• Styles –Brown, Scottish and Strong Ales: 11A-Mild, 11B-Southern English Brown,
11C-Northern English Brown, 9A-Scottish Light 60/-, 9B-Scottish Heavy70/-,
9C-Scottish Export 80/-, 9D-Irish Red Ale, 9E-Strong Scotch Ale
• Technical Topic: Yeast and fermentation, including characteristics of different
yeast strains, bacteria, by-products and relationship to world beer styles.
Class 7 – May 20
• Styles – German Ales, Wheat Beers and Rauchbiers: 6C-Kolsch, 6D-American Wheat orRye Beer, 7A-Northern German Altbier, 7C-Dusseldorf Altbier, 15AWeizen/Weissbier, 15B-Dunkelweizen, 15C-Weizenbock, 15D Roggenbier
(German Rye Beer), 22A-Classic Rauchbier, 22B-Other Smoked Beer
• Technical Topic: Hops, including varieties, IBUs, hopping scheduled and the
association with different beer styles.
Class 8 – June 10
• Styles –Strong Belgian and French Ales: 18B-Belgian Dubbel, 18C-Belgian Tripel,
18D-Belgian Golden Strong Ale, 18E-Belgian Dark Strong Ale, 16C-Saison,
16D-Biere de Garde
• Technical Topic: Brewing procedures, including sparging, boiling, fining and
carbonation methods. Reasons for each and potential problems associated
with each.
Class 9 – July 15
• Styles - Barleywines and Old Ale: 19A-Old Ale, 19B-English Barleywine, 19C American Barleywine
• Technical Topic: Recipe Formulation, including the selection of appropriate
hops, malt, water, yeast and brewing procedure for different styles.
Class 10 – August 19
• Styles - Other Belgian Ales: 16A-Witbier, 16B-Belgian Pale Ale, 17B-Flanders Red Ale,
17C-Flanders Brown Ale/Oud Bruin, 17E-Gueze, 17F-Fruit Lambic
• Beer good and bad – practice judging
Class 11 – September 2
• Doctored Beer Seminar
• What to expect on the exam
Exam – 14 October 2012 (tentative - 20 seats)
January 2013 (tbc - 12 seats)
March 2013 (tbc - 12 seats)
BJCP Course - begins 20 November
BJCP Course - begins 20 November
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: BJCP Course - begins 20 November
Thanks Ali, for getting this together - Quite a commitment, I'm In!
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
(Apologies to Gil Scott-Heron)
-
- Posts: 4
- Joined: Tue Nov 01, 2011 10:54 am
Re: BJCP Course - begins 20 November
Ali,
Cheers for getting back to me,
I really want to do this by distance learning, consider me in please.
Just not sure how I'm going to fit the 1st lesson in as I am on a Rugby Refereeing course on the 20th November, However I will find a way though.
Cheers
Shane Swindells
Cheers for getting back to me,
I really want to do this by distance learning, consider me in please.
Just not sure how I'm going to fit the 1st lesson in as I am on a Rugby Refereeing course on the 20th November, However I will find a way though.
Cheers
Shane Swindells
Re: BJCP Course - begins 20 November
Hi Ali!
I think I might have emailed you, but am having stupid email problems at home at the moment. If there are places left, then I would definitely be interested. As I am based in Bristol, I can attend at St. Werburgh's.
Are each of the course sessions whole days? Could you let me know roughly what the timings might be?
Looking forward to hearing from you.
Barnaby
PS: Hello Shane - nice to see a name from the homebrew forum!
I think I might have emailed you, but am having stupid email problems at home at the moment. If there are places left, then I would definitely be interested. As I am based in Bristol, I can attend at St. Werburgh's.
Are each of the course sessions whole days? Could you let me know roughly what the timings might be?
Looking forward to hearing from you.
Barnaby
PS: Hello Shane - nice to see a name from the homebrew forum!
FV1: EMPTY
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
Re: BJCP Course - begins 20 November
There's space, but not for the first exam.
Timings are detailed in the post - 2-4pm
Timings are detailed in the post - 2-4pm
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: BJCP Course - begins 20 November
That's fine - count me in. A later exam means more tasting practice and time to revise!
FV1: EMPTY
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
Re: BJCP Course - begins 20 November
Ali - just to check, do we bring the beers to these sessions, or is it arranged and we pay for them at the session?
FV1: EMPTY
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
Re: BJCP Course - begins 20 November
I'll bring themperiolus wrote:Ali - just to check, do we bring the beers to these sessions, or is it arranged and we pay for them at the session?
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
- Mike Palmer
- Posts: 339
- Joined: Sat May 21, 2011 7:41 am
- Location: Shatton
Re: BJCP Course - begins 20 November
Grundy rates?a modest contribution per session will be expected
Long live SHA(T)!
Re: BJCP Course - begins 20 November
I need to cover the costs. It'll be cost of space + cost of beer / number attending. I will levy a fee to those doing the distance learning, as they benefit too (and in fact doing that requires more work from me).Mike Palmer wrote:Grundy rates?a modest contribution per session will be expected
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com