Foam Ranger BJCP Class Outline

Foam Ranger BJCP Class Outline

Bay Are Mashtronauts BJCP Class Outline

This Outline is for the first BJCP Class taught at, by and for members of the Bay Area Mashtronauts in the Summer of 2009. This first class outline borrows very heavily from work previously done by members of the Foam Rangers in teaching this class. This syllabus will most especially utilize the information presented in the 2006 BJCP class taught by Mike Heniff, BJCP Grand Master and updated to reflect the changes instituted in the 2008 Style guide and the March 2009 BJCP Exam Study Guide. The main focus for the BAM 2009 BJCP class is to teach the most difficult aspects required for the BJCP exam. We will alsoprovide a self-guided study plan for the less intensive aspects of the exam. The class will focus on the development of judging skills such as palate development, proper score sheeting,and essay writing. There will also be lab practicals in critical beer tasting and preparation to take the BJCP exam. Although, the following topics will be touched on in class (and more importantly, questions will be answered both in class and via email), self-guided study will be required for style guidelines, brewing processes, brewing history, recipe formulation, and brewing ingredient information.

The majority of the information for this class is contained in the current version of the BJCP Interim Study Guide (March 2009 edition). It and other very useful reference material can be found at There is also a link on the Bay Area Mashtronaut Wiki Page that will take you to the entire library of BJCP related documents being used by BAM.

Class 1 (June 24) - Water

  1. Provide Lesson Plan with Reference List
  2. Intro to BJCP Program/discuss BJCP program
  3. Review “How to Judge Beer”
  4. Handout Scoresheet and Scoresheet Instructions
  5. Suggest printing BJCP Exam Guide
  6. Study Guide Section IV A - Water
  7. Alkalinity, pH and Hardness
  8. Ions in Brewing
  9. Famous Brewing Waters
  10. Water Adjustment
  11. References: Miller, Noonan, Fix
  12. Sample Judging Flight: Lite American, Standard and Preimium American Lagers, Pre-Pro Pilsner, Bohemian & German Pilsner, Dortman Export, and Munic Helles
  13. SuggestedSelf Study reading material for Class 2
  14. Study Guide Section IV B – Malts and Adjuncts - Mashing
  15. Study Guide Section IV C – Wort - Mashing
  16. Beer Styles: Vienna, Oktoberfest/Märzen, Munich Dunkel, Schwartzbier, Bock, Helles/Maibock, Dopplebock, Eisbock

Class 2 (July 8) Malts, Malting & Mashing

  1. Study Guide Sections IV – B & C - Malts, Malting and Mashing
  2. Malts and Adjuncts
  3. Mashing
  4. References: Millar, Noonan, Fix
  5. Sample Doctored beers, Judge homebrew
  6. Sample Judging Flight Select 3 From: Vienna, Oktoberfest/Märzen, Munich Dunkel, Schwartzbier, Bock, Helles/Maibock, Dopplebock, Eisbock
  7. Quick quiz on Self-study
  8. Suggested Self Study reading material for Class 3
  9. Study Guide Section IV – D - Hops
  10. Beer Styles: Bitters and Pale Ales

Class 3 (July 22) Hops

  1. Study Guide Sections IV – D - Hops
  2. History
  3. Bitterness
  4. First Wort Hopping
  5. Varieties
  6. References: See Study Guide
  7. Doctored beers, commercial beers, judge homebrew
  8. Sample Judging Flight Select 3 From: Ordinary Bitters, Special Bitters, ESB, English and American Pale Ale, English and American IPA, California Common
  9. Quick quiz on Self-study
  10. Self-Study for Next Class
  11. Study Guide Section IV – E – Yeast & Fermentation
  12. Beer Styles: English Brown, Scottish and Strong Scotch Ales
  13. Exam question for next months class

Class 4 (August 5) Yeast & Fermentation

  1. Study Guide Section IV – E – Yeast & Fermentation
  2. Introduction – Ale & Lager Yeast, Bacteria
  3. Life Cycle of Yeast
  4. Control of Fermentation By-Products
  5. References: Fix, Millar, Noonan, Rajotte, Warner
  6. Doctored beers, commercial beers, judge homebrew
  7. Sample Judging Flight Select 3 From: Light and Dark Mild, English and American Brown, Scottish Light, Heavy and Export, Strong Scotch Ale
  8. Quick quiz on Self-study
  9. Self-Study for Next Class
  10. Study Guide Section IV – C – Wort Production From Lautering On
  11. Beer Styles: Stouts and Porters
  12. Fill out example exam question

Class 5 (August 19) Wort

  1. Study Guide Section IV – C – Wort Production From Lautering On
  2. Lautering & Sparging
  3. Boiling including Fining
  4. Chilling and Carbonation Methods
  5. References: Fix, Millar, Noonan, Richman
  6. Doctored beers, commercial beers, judge homebrew Quick quiz on Self-study
  7. Sample Judging Flight Select 3 From: Dry Stout, Sweet Stout, Oatmeal Stout, Foreign and Imperial Stout, Brown Porter, Robust Porter
  8. Quick quiz on Self-study
  9. Self-Study for Next Class
  10. Study Guide Section IV – F – Troubleshooting
  11. Beer Styles: Barleywines and Old Ales
  12. Fill out exam questions

Class6 (September 2) - Troubleshooting

  1. Study Guide Section IV – F – Troubleshooting
  2. Introduction and Off Flavor Flashcards Troubleshooting, off-flavors
  3. Off Flavors A to Z
  4. Doctored beers, commercial beers, judge homebrew
  5. Sample Judging Flight Select 3 From: English Old Ale, English and American Barleywines
  6. Quick quiz on Self-study
  7. Self-Study for Next Class
  8. Recipe Formulation
  9. Beer Styles: German Ales, Wheat Beers and Rauchbiers
  10. Fill out exam questions

Class7 (September 16) - Recipe Formulation

  1. Recipe Formulation including the selection of appropriate hops, malt, water, yeast and brewing procedure for different beer styles.
  2. Including the selection of appropriate hops, malt, water, yeast and brewing procedure for different beer styles.
  3. Sample Judging Flight Select 3 From: Düsseldorf and North German Alt, Kölsch,American Wheat, Bavarian Weizen, Dunkelweizen, Weizenbock, Berliner Weiss, Bamberger Rauchbier
  4. Quick quiz on Self-study
  1. Self-Study for Next Class
  2. Study Guide Section II – D – Style Related Questions
  3. Beer Styles: Belgian and French Ales

Class8 (September 30) - Styles

  1. Study Guide Section II – D – Style Related Questions
  2. Compare and Contrast Styles
  3. Sample Judging Flight Select 3 From: Belgian and French Ales
  4. Self-Study for Review Exam
  5. EVERYTHING
  6. BIG quiz on All Self-study /exam questions
  7. Study Guide Section

Class9 (October 3)

  1. Review Exam
  2. BIG quiz on All Self-study /exam questions/Compare and Contrast Styles
  3. Essay Portion will cover BJCP, Style, Troubleshooting, Ingredients, Brewing
  4. Tasting Portion will consist of judging 2 beers to the style identified by the proctor.
  5. Exam will be timed. Sections will be timed.
  6. Standard BJCP protocol will be followed.
  7. Review Answers
  8. After Exam: Complete Commercial Style Review

Class10 (Date Unknown) - Tasting

Joint Class with Foam Rangers for Sibel Tasting Kit Class.

Date and Location TBD

Class11 (MONDAY, October 5th, 2009)

BJCP Exam

Exam Location: DeFalco’s Home Wine and Beer Supplies, 8715 Stella Link

Exam Time: 6PM

Full BJCP Exam protocol will be followed.

Self Study Topics and Keywords

  1. Water
  2. Concepts of pH, alkalinity (buffering), hardness
  3. Main ions of brewing concern
  4. Calcium (2+) – mash pH adjustment, enzyme stability in mash, yeast nutrient
  5. Sulfate (2-) – dryness
  6. Chloride (-) – flavor enhancer
  7. Carbonate (2-) and Bicarbonate (-) – buffering
  8. Water types in various cities and effect on historical brewing styles including Munich, Burton-upon-Trent, Pilsen, Dortmund, Dublin
  1. Malts and Malting
  2. Definitions
  3. Grass family, Gramineae
  4. 2-row/6-row
  5. Basics of anatomy (acrospire, embryo, husk, endosperm)
  6. Proteins (amino acids, peptides, polypeptides)
  7. Carbohydrates (simple sugars, dextrins, starches – both amylose and amylopectin)
  8. Enzymes (phytase, proteinase, peptidase, beta amylase, alpha amalyse)
  9. Modification – definition and effect on mashing regime
  10. Diastatic power (degrees Lintner) and levels in each type
  11. Color (degrees Lovibond) and color of each type
  12. Basic gravity calculations
  13. Types of Malt/Malt Analysis
  14. Pils
  15. Pale
  16. Vienna/Munich
  17. Crystals/Cara-Malts
  18. Chocolate/Black Patent/Roasted
  19. Malting Process
  20. Steeping, Germination, Stewing (for crystals), Kilning, Roasting (for dark malts)
  1. Hops
  2. Humulus Lupulus
  3. Anatomy: strobile, strig, bracteole, seed, lupulin glands
  4. Alpha and beta acids
  5. Essential oils
  6. Types, origins, and alpha acid ranges
  7. Bitterness, IBUs (and calculations), AAU/HBU
  8. Noble Hops (Saaz, Tettnanger, Hallertauer Mittelfruh, Spalt)
  9. Additions (bittering, flavor/aroma, hop back, dry hopping, first wort)H
  1. Fermentation/yeast
  2. Definitions
  3. Attenuation (actual and apparent)
  4. Flocculation
  5. Autolysis
  6. Starters/Pitch Size
  7. Aeration/Oxygenation
  8. Fermentation Cycle (respiration/lag, fermentation (low krausen and high krausen), sedimentation)
  9. Ale yeast (s. cerevisiae) and fermentation schedule/characteristics
  10. Lager yeast (s. uvarum) and fermentation schedule/characteristics
  11. Lagering
  12. Unusual brewing systems (Burton union, lambic fermentation, Yorkshire stone squares)
  13. Nutrients (amino acids, zinc, calcium)
  14. Yeast off-flavors (ester, phenolics, fusel alcohols, diacetyl, sulfur compounds)
  15. Bacteria and wild yeasts (including Belgian Lambic and Berliner Weisse)
  1. Mashing/Boiling
  2. Mashing Process
  3. Steps (milling, dough in, mash, rests, lauter)
  4. Temperature Rests (acid, protein, saccharification)
  5. Enzymes (phytic, proteolic, diastatic (alpha and beta))
  6. Processes (infusion, multi-step infusion, decoction)
  7. Adjuncts
  8. Unmalted cereal grains (oats, flaked barley, corn)
  9. Non-malt Sugars (rice, corn, beet)
  10. Key Variables
  11. Temperatures
  12. pH/Calcium
  13. Liquor-to-Grist ratios
  14. Enzymes
  15. Lautering
  16. Sparging
  17. First Wort Hopping
  18. Boil/Cooling
  19. Isomerizes hop alpha acids for bitterness
  20. Sanitation
  21. Reduces water volume
  22. Coagulates proteins and tannins (hot break, cold break)
  23. Evaporates DMS, harsh hop oils
  24. Carmelization, formation of melanoidins
  25. Cooling – DMS, hot and cold break formation/trub
  1. Troubleshooting/Off-flavors
  2. Light-struck/skunked
  3. Astringent
  4. Phenolic/medicinal/band-aid
  5. Chlorophenolic/Plastic-like
  6. Diacetyl/Buttery/butterscotch
  7. DMS/corn-like
  8. Esters/Fruity
  9. Grainy/husky
  10. Metallic
  11. Oxidized/Stale/Papery/Cardboard/Sherry
  12. Solvent
  13. Sour/Acidic
  14. Salty
  15. Acetaldehyde/cider-like/green apples
  16. Vegetal
  17. Alcoholic/Fusel Alcohols
  18. Sulfury/Yeasty
  1. Beer Styles
  2. Refer to for current LONG style guidelines
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