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 also provide 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 http://www.bjcp.org/examcenter.php 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.
2.
3.
4.
5.
6.
Provide Lesson Plan with Reference List
Intro to BJCP Program/discuss BJCP program
Review “How to Judge Beer”
Handout Scoresheet and Scoresheet Instructions
Suggest printing BJCP Exam Guide
Study Guide Section IV A - Water
o Alkalinity, pH and Hardness
o Ions in Brewing
o Famous Brewing Waters
o Water Adjustment
o References: Miller, Noonan, Fix
7. Sample Judging Flight: Lite American, Standard and Preimium American Lagers,
Pre-Pro Pilsner, Bohemian & German Pilsner, Dortman Export, and Munic Helles
8. Suggested Self Study reading material for Class 2
o Study Guide Section IV B – Malts and Adjuncts - Mashing
o Study Guide Section IV C – Wort - Mashing
o 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
o Malts and Adjuncts
o Mashing
o References: Millar, Noonan, Fix
2. Sample Doctored beers, Judge homebrew
3. Sample Judging Flight Select 3 From: Vienna, Oktoberfest/Märzen, Munich Dunkel,
Schwartzbier, Bock, Helles/Maibock, Dopplebock, Eisbock
4. Quick quiz on Self-study
5. Suggested Self Study reading material for Class 3
o Study Guide Section IV – D - Hops
o Beer Styles: Bitters and Pale Ales
Class 3 (July 22) Hops
1. Study Guide Sections IV – D - Hops
o History
o Bitterness
o First Wort Hopping
o Varieties
o References: See Study Guide
2. Doctored beers, commercial beers, judge homebrew
3. Sample Judging Flight Select 3 From: Ordinary Bitters, Special Bitters, ESB, English
and American Pale Ale, English and American IPA, California Common
4. Quick quiz on Self-study
5. Self-Study for Next Class
o Study Guide Section IV – E – Yeast & Fermentation
o Beer Styles: English Brown, Scottish and Strong Scotch Ales
o Exam question for next months class
Class 4 (August 5) Yeast & Fermentation
1. Study Guide Section IV – E – Yeast & Fermentation
o Introduction – Ale & Lager Yeast, Bacteria
o Life Cycle of Yeast
o Control of Fermentation By-Products
o References: Fix, Millar, Noonan, Rajotte, Warner
2. Doctored beers, commercial beers, judge homebrew
3. Sample Judging Flight Select 3 From: Light and Dark Mild, English and American
Brown, Scottish Light, Heavy and Export, Strong Scotch Ale
4. Quick quiz on Self-study
5. Self-Study for Next Class
o Study Guide Section IV – C – Wort Production From Lautering On
o Beer Styles: Stouts and Porters
6. Fill out example exam question
Class 5 (August 19) Wort
1. Study Guide Section IV – C – Wort Production From Lautering On
o Lautering & Sparging
o Boiling including Fining
o Chilling and Carbonation Methods
o References: Fix, Millar, Noonan, Richman
2. Doctored beers, commercial beers, judge homebrew Quick quiz on Self-study
3. Sample Judging Flight Select 3 From: Dry Stout, Sweet Stout, Oatmeal Stout,
Foreign and Imperial Stout, Brown Porter, Robust Porter
4. Quick quiz on Self-study
5. Self-Study for Next Class
o Study Guide Section IV – F – Troubleshooting
o Beer Styles: Barleywines and Old Ales
6. Fill out exam questions
Class 6 (September 2) - Troubleshooting
1. Study Guide Section IV – F – Troubleshooting
o Introduction and Off Flavor Flashcards Troubleshooting, off-flavors
o Off Flavors A to Z
2. Doctored beers, commercial beers, judge homebrew
3. Sample Judging Flight Select 3 From: English Old Ale, English and American
Barleywines
4. Quick quiz on Self-study
5. Self-Study for Next Class
o Recipe Formulation
o Beer Styles: German Ales, Wheat Beers and Rauchbiers
6. Fill out exam questions
Class 7 (September 16) - Recipe Formulation
1. Recipe Formulation including the selection of appropriate hops, malt, water, yeast and
brewing procedure for different beer styles.
o Including the selection of appropriate hops, malt, water, yeast and brewing
procedure for different beer styles.
2. Sample Judging Flight Select 3 From: Düsseldorf and North German Alt,
Kölsch,American Wheat, Bavarian Weizen, Dunkelweizen, Weizenbock, Berliner
Weiss, Bamberger Rauchbier
3. Quick quiz on Self-study
7. Self-Study for Next Class
o Study Guide Section II – D – Style Related Questions
o Beer Styles: Belgian and French Ales
Class 8 (September 30) - Styles
1. Study Guide Section II – D – Style Related Questions
o Compare and Contrast Styles
2. Sample Judging Flight Select 3 From: Belgian and French Ales
3. Self-Study for Review Exam
o EVERYTHING
4. BIG quiz on All Self-study /exam questions
5. Study Guide Section
Class 9 (October 3)
1. Review Exam
o BIG quiz on All Self-study /exam questions / Compare and Contrast Styles
o Essay Portion will cover BJCP, Style, Troubleshooting, Ingredients,
Brewing
o Tasting Portion will consist of judging 2 beers to the style identified by the
proctor.
o Exam will be timed. Sections will be timed.
o Standard BJCP protocol will be followed.
2. Review Answers
3. After Exam: Complete Commercial Style Review
Class 10 (Date Unknown) - Tasting
Joint Class with Foam Rangers for Sibel Tasting Kit Class.
Date and Location TBD
Class 11 (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
o Concepts of pH, alkalinity (buffering), hardness
o Main ions of brewing concern
 Calcium (2+) – mash pH adjustment, enzyme stability in mash,
yeast nutrient
 Sulfate (2-) – dryness
 Chloride (-) – flavor enhancer
 Carbonate (2-) and Bicarbonate (-) – buffering
o Water types in various cities and effect on historical brewing styles
including Munich, Burton-upon-Trent, Pilsen, Dortmund, Dublin
2. Malts and Malting
o Definitions
 Grass family, Gramineae
 2-row/6-row
 Basics of anatomy (acrospire, embryo, husk, endosperm)
 Proteins (amino acids, peptides, polypeptides)
 Carbohydrates (simple sugars, dextrins, starches – both amylose
and amylopectin)
 Enzymes (phytase, proteinase, peptidase, beta amylase, alpha
amalyse)
 Modification – definition and effect on mashing regime
 Diastatic power (degrees Lintner) and levels in each type
 Color (degrees Lovibond) and color of each type
 Basic gravity calculations
o Types of Malt/Malt Analysis
 Pils
 Pale
 Vienna/Munich
 Crystals/Cara-Malts
 Chocolate/Black Patent/Roasted
o Malting Process
 Steeping, Germination, Stewing (for crystals), Kilning, Roasting
(for dark malts)
3. Hops
o
o
o
o
o
o
o
o
Humulus Lupulus
Anatomy: strobile, strig, bracteole, seed, lupulin glands
Alpha and beta acids
Essential oils
Types, origins, and alpha acid ranges
Bitterness, IBUs (and calculations), AAU/HBU
Noble Hops (Saaz, Tettnanger, Hallertauer Mittelfruh, Spalt)
Additions (bittering, flavor/aroma, hop back, dry hopping, first wort)
4. Fermentation/yeast
o Definitions
 Attenuation (actual and apparent)
 Flocculation
 Autolysis
o Starters/Pitch Size
o Aeration/Oxygenation
o Fermentation Cycle (respiration/lag, fermentation (low krausen and high
krausen), sedimentation)
o Ale yeast (s. cerevisiae) and fermentation schedule/characteristics
o Lager yeast (s. uvarum) and fermentation schedule/characteristics
o Lagering
o Unusual brewing systems (Burton union, lambic fermentation, Yorkshire
stone squares)
o Nutrients (amino acids, zinc, calcium)
o Yeast off-flavors (ester, phenolics, fusel alcohols, diacetyl, sulfur
compounds)
o Bacteria and wild yeasts (including Belgian Lambic and Berliner Weisse)
5. Mashing/Boiling
o Mashing Process
 Steps (milling, dough in, mash, rests, lauter)
 Temperature Rests (acid, protein, saccharification)
 Enzymes (phytic, proteolic, diastatic (alpha and beta))
 Processes (infusion, multi-step infusion, decoction)
o Adjuncts
 Unmalted cereal grains (oats, flaked barley, corn)
 Non-malt Sugars (rice, corn, beet)
o Key Variables
 Temperatures
 pH/Calcium
 Liquor-to-Grist ratios
 Enzymes
o Lautering
 Sparging
 First Wort Hopping
o Boil/Cooling
 Isomerizes hop alpha acids for bitterness
 Sanitation
 Reduces water volume
 Coagulates proteins and tannins (hot break, cold break)
 Evaporates DMS, harsh hop oils
 Carmelization, formation of melanoidins
 Cooling – DMS, hot and cold break formation/trub
6. Troubleshooting/Off-flavors
o Light-struck/skunked
o Astringent
o Phenolic/medicinal/band-aid
o Chlorophenolic/Plastic-like
o Diacetyl/Buttery/butterscotch
o DMS/corn-like
o Esters/Fruity
o Grainy/husky
o Metallic
o Oxidized/Stale/Papery/Cardboard/Sherry
o Solvent
o Sour/Acidic
o Salty
o Acetaldehyde/cider-like/green apples
o Vegetal
o Alcoholic/Fusel Alcohols
o Sulfury/Yeasty
7. Beer Styles
o Refer to www.bjcp.org for current LONG style guidelines