Better Beer Scores - Course Outline

Please Note

Since a 12-week webinar series involves a substantial allocation of resources, we reserve the right to cancel or postpone any class that does not reach minimum enrollment. We go to great lengths to avoid this and will work with you to reschedule you or make other arrangements.

Module 1

• Introductions
• Ground rules, administration, and resources
• BJCP – Beer Judge Certification Program
• The BJCP Exam
  • Structure
  • Scoring
  • Sample exam
• Better Beer Scores structure
  • Technical presentations
  • Style presentations
  • Tastings
  • Quizzes & exams
• Course content review
• Technical topic: BJCP, ethics, judging process
• Troubleshooting: Skunky; Buttery
• Beer Styles/Tastings
  • BJCP Style guidelines
  • Styles questions on exam
  • Tasting portion of exam
  • Giving feedback – BJCP Beer Scoresheet
  • Scoresheet exercise
• Resources, next week, study assignment

Module 2

• Technical topic: Malt
  • The malting process
  • Types of malt
  • Associated styles
• Style Category 1: Light Lager
• Style Category 2: Pilsner
• Tasting: Warsteiner Pils
• Resources, next week, study assignment

Module 3

• Technical topic: Hops
  • Characteristics
  • How extracted
  • Associated styles
• Troubleshooting: Papery/stale; sulfidic
• Style Category 3: European Amber Lager
• Style Category 4: Dark Lager
• Tasting: Paulaner Dunkel
• Resources, next week, study assignment

Module 4

• Technical topic: Water
  • Characteristics in brewing process
  • Influence on beer styles
• Troubleshooting: Sweet; alcoholic
• Style Category 5: Bock
• Style Category 6: Light Hybrid Beer
• Tasting: Paulaner Salvator
• Resources, next week, study assignment

Module 5

• Technical topic: Yeast
  • Stages of development
  • Selection considerations
• Troubleshooting: Fruity/estery; bitterness
• Style Category 7: Amber Hybrid Beer
• Style Category 8: English Pale Ale
• Tasting: Anchor Steam
• Resources, next week, study assignment

Module 6

• Technical topic: Mashing
  • Stages
  • Techniques
• Troubleshooting: Thin/light-bodied; head retention
• Style Category 9: Scottish & Irish Ale
• Style Category 10: American Ale
• Tasting: Belhaven Wee Heavy
• Resources, next week, study assignment
• Midterm exam

Module 7

• Review midterm exam
• Technical topic: Hot and cold break
• Technical topic: Head retention, clarity, diacetyl
• Troubleshooting: Grassy; astringency
• Style Category 11: English Brown Ale
• Style Category 12: Porter
• Tasting: Sierra Nevada Porter
• Resources, next week, study assignment

Module 8

• Technical topic: Diastatic and proteolytic enzymes
• Technical topic: Krausening, water treatment, finings
• Troubleshooting: Husky/grainy; musty
• Style Category 13: Stout
• Style Category 14: India Pale Ale (IPA)
• Tasting: Guinness Draught Stout
• Resources, next week, study assignment

Module 9

• Technical topic: Answering style questions
  • Types
  • Most commonly used styles on the exam
• Troubleshooting: Clove-like; phenolic
• Style Category 15: German Wheat & Rye Beer
• Style Category 16: Belgian & French Ale
• Tasting: Paulaner Hefeweizen
• Resources, next week, study assignment

Module 10

• Technical topic: Creating an all-grain recipe
  • Statistics
  • Ingredients
  • Brewing process
  • Mashing
  • Impact on style
• Troubleshooting: Sour/acidic; solvent-like
• Style Category 17: Sour Ale
• Style Category 18: Belgian Strong Ale
• Tasting: Duvel
• Resources, next week, study assignment

Module 11

• Technical topic: BJCP Exam scoring
  • Essay questions
  • Tasting portion
• Technical topic: BJCP Scoresheets
  • How to provide feedback
  • Aroma
  • Appearance
  • Flavor
  • Mouthfeel
  • Overall impression
• Troubleshooting: Sherry-like
• Style Category 19: Strong Ale
• Tasting: Sierra Nevada Bigfoot
• Resources, next week, study assignment: real-time simulation exam (closed-book)

Module 12

• Review simulated exams
• Question and answer session (all topics)
• Preparing for and taking the exam
• Conclusion