Class #1

Intoduction to the BJCP

The Organization
Purpose
Levels of Advancement
The Exam
Written and Liquid Sample Questions The Scoresheet

Manufacture and Use of Malts

Pale, Pils
Crystal Malt
Dark Malts
Vienna and Munich
Wheat

Unmalted grain

Adjuncts
Roast Barely
Unmalted Wheat
Flaked Oats

Style Tasting
We willl be tasting four to six of these. However, you'll need to study the whole list for the exam.
Please let me know if you have a good example to share with the class, either homebrew or commercial.

Style -- Commercial Example

1. Light Lager
A.     Lite American Lager -- Coor's Light, Miller Lite
B.     Standard American Lager -- Miller Genuine Draft
C.     Premium American Lager -- Henry Weinhard's, Michelob
D.     Munich Helles -- Hacker Pschorr Munich Edelhell
E.     Dortmunder Export -- DAB Export

2. Pilsner

A. German Pilsner -- Bitburger Pils
B. Bohemian Pilsner -- Pilsner Urquell
C. Classic American Pilsner -- ?

3. European Amber Lager

A. Vienna Lager -- Dos Equis Amber
B. Oktoberfest/Maerzen -- Hacker-Pschorr Oktoberfest

6. Light Hybrid Beer

A.     Cream Ale -- Ranier Ale
B.     Blonde Ale -- ?
C.     Kölsch -- Reissdorf Kölsch
D.     American Wheat or Rye Beer -- Pyramid Hefeweizen

Homework

We will do one of these in class. Please write up answers to the others on your own.
J1. In one page or less, describe the purpose of the Beer Judge Certification Program and give the requirements for the different judging levels.
T8. Explain the malting process. Identify the different types of malt and give reasons why they are made and their uses.
S3. Describe and differentiate between a German Pilsner, Dortmunder Export, and Munich Helles. Give commercial examples of each style.