BJCP Course - start 20/11/11 - Bristol + Distance learning

[alikocho]

he BJCP course will begin on Sunday 20 November, 2-4pm 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.

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


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 17
• 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 16
• Doctored Beer Seminar
• What to expect on the exam

Exam – 14 October 2012 (tentative)
January 2013
March 2013

 

[Eradite]

Hi,

If anyone is in the Bolton area and wants to split the cost (and subsequent drinking) of the beers needed for the distance learning course please get in touch.

Cheers :

 

[richc]

Sorry (as the other obvious Bolton person), I don't think I'll be available for enough of the sessions to make it worth my while this year. Hopefully this course will be a success and there will be more in the future.

 

[unclepumble]

I am sadly not in the bolton area, "Cheshire darling" actually.

& I have most of the beers required in stock, and am poised ready for the first lesson on Sunday, I have a really nice Bohemian Crystal tasting glass too :ugeek: :ugeek: :ugeek: .

I am looking forward to this course as it will be a great educational tool for me, & I will also get to learn about and drink quite a few beer styles I have never broached.

Looking forward to the exam in October 2012 too.

Thanks to Ali for putting it on.
:thumb: :thumb: :thumb:

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