Scot and Karen Schaar are conducting a judging class in LeClaire the first Tuesday of the month. I'm planing to go starting this Tuesday. If anyone is interested here's the info: There's also a mead class starting soon, but you need to be BJCP certified to get the mead endorsement.
Hi all,
Scot & I will be conducting a beer study group; we are both BJCP Certified Judges, with numerous experience points. It is for those of you who are interested in becoming a BJCP judge, learning more about the BJCP, and becoming a better brewer. Class size is limited to 10 students, and the cost ($140) must be paid in advance. This will cover all of the beer, all of the printed materials/binder, the online test, and the tasting test.
We will be meeting once per month at our house in Davenport, IA on Tuesdays from 6.30-8.30pm, beginning on March 4th. It will be on the 1st Tuesday of the month, ending on February 3rd, 2015. This schedule will give everyone 1 month to take & pass the 1 hour online test before the actual tasting test (in LeClaire IA) in March 2015. Remember, the online test can be done by you in your own home at any time. Here is the syllabus that Scot has put together; we will have a topic followed by tasting of 1 or more classic examples listed in the BJCP style guidelines. We will do at least 1 scoresheet during each class on one of the classic examples; these will be reviewed at that time. Do not be too concerned about drinking too much, these will be @ 2 oz samples.
I plan on being at the January MUGZ meeting if you have any questions, or reply back if you are interested or with any questions.
(Some of these tasting categories may be changed to take advantage of seasonal beers.)
Intro-purpose of BJCP, judging procedures, score sheets, then tasting BJCP categories 1 & 2.
Malting, adjuncts, kilning, styles/malts, tasting categories 3, 4, & 5.
Mashing, schedules/types, enzymes, tasting cat. 6 & 7.
Water, Ph, adjustments, effects on styles, tasting cat. 8 & 11.
Yeast & Fermentation, characteristics, by-products, effects on styles, tasting cat. 9.
Hops, varieties, uses, IBU's, schedules/timing, tasting cat. 10 & 14.
Brewing procedures, steps & reasons for each, potential problems/solutions, tasting cat. 12 & 13.
Troubleshooting 1, corrective measures, off-flavor kit, tasting cat. 15 & 16
Troubleshooting 2, defective beers, off-flavor kit, tasting cat. 17.
Classic beers/history/regions test questions, tasting cat. 18.
Recipe formulation test questions, tasting cat. 19.
Wrap-up, Q & A, tasting cat. 20, 21, & 22.
cheers,
Karen Schaar
p.s. For those of you who are already BJCP judges, and wish to increase your rank to National or above, there will be a written test in LeClaire, IA in February of 2015. Per BJCP rules, you must have already achieved a tasting score of 80 or above to be eligible for this test.
Judging class and test
Judging class and test
Bad people drink bad beer. You don't usually see an empty bottle of Rochefort tossed onto the side of the road