Brew U - School that Matters

The Beer Barons of Milwaukee mission is to provide education about beer and brewing to all interested parties. We began doing this since the beginning of our club in 1989 through informal meetings and private get-togethers.

Today we offer a wide range of courses from beginning brewing to our well regarded Sensory Analysis and Beer Judge Certification Program (BJCP) training courses. Most of these courses last from 2 to 4 hours and are conducted by senior members, high ranking judges, or BJCP officers.

Course attendees do not need to be a club member to participate.  For a list of classes, dates and locations select one of the items from the categories below.

    Site news

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    Coming Soon: Sensory Analysis & Beer Judge Training
    by Bruce Buerger - Thursday, 4 August 2016, 1:18 AM
     

    Our 2016 sensory analysis and beer judging program will be starting up in November. Take a moment now to check out the program courses. Registration opening in early October.

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    Site Under Construction
    by Bruce Buerger - Tuesday, 26 April 2016, 4:18 PM
     
    Things look different since the last time you were here? We're currently in the process of upgrading the site and working on some user interface changes. We apologize in advance for any inconvenience this may cause. 
     


    Available courses

    Learn the basic analysis process through discussion and sampling of example beers and ingredients to begin developing your palate. This class teaches the basic fundamentals needed for analysis of beer. It is recommended to take this class if you plan on taking any other courses.

    • Date: September 26th, 2015
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI 53214

    An overview of grains and the malting process, flavors associate with various malts, beer styles and impact malt choice plays on finished product – Characteristics of base malts and specialty malt such as the impact of the boil on Pilsner malt, Caramel vs. Crystal malts, and when to choose a de-bittered malt.

    • Date: October 24th, 2015
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI 53214

    A review of everything water: different mashing techniques, sparging (the importance of temperature and pH), water quality and modifications (assessing, adjusting and additives). We will cover water profiles of famous beer regions.

    • Date: November 14th, 2015
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI 53214

    We’ll discuss styles and varieties: Nobel, European, US plus the Australian and New Zealand varieties that have hit the market. Why and how they are used. Which form is best to use: whole leaf, pellets or oil? When should they be added and what impact will that have on your beer. We discuss which beers are known for their hop type.

    • Date: December 12th, 2015
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    Managing the boil, boil length, evaporation rate and kettle caramelization. Addition of adjuncts and effects that can have on finished product.

    • Date: January 9th, 2015
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    Various strains, dry vs. liquid, pitching rates, alcohol and temperature tolerance. Importance of choosing the yeast for the desired flavor profile and acceptable by-products.

    • Date: January 23rd, 2016
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    Fermentation techniques, Importance of temperature control, Lagers vs. Ales. Common technical flaws and its side effects.

    • Date: February 13th, 2016
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    Proper handling post fermentation. Bottle or kegging - advantages and disadvantage of each. Proper storage techniques. Off flavors associated with conditioning/packaging.

    • Date: February 27th, 2016
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    Learn how to detect various flaws and their causes as well as ways to ways to control the flaws. This session consists of sampling and discussing flawed or doctored beers.

    • Recommend taking both part 1 and 2

    • Date: March 19th, 2016
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    Part 2-Continue with our sampling of doctored beers to develop our skills in detecting various flaws and their causes as well as ways to ways to control the flaws.

    • Recommend taking both part 1 and 2

    • Date: March 26th, 2016
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    Covers developing or improving recipes based on various ingredients and processes to achieve a desired beer style/character.

    • Date: April 9th, 2016
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    Tips and advice for studying and taking the BJCP exams as well as review any questions you may have about material covered in previous classes.

    • Date: April 23rd, 2016
    • Time: 9:30am to 12:30pm central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    Course Image Mead Program Overview and The Mead Making Process

    • Date: Saturday, August 6th, 2016
    • Time: 8:30am to 11:30am central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    It is strongly recommended that attendees complete the pre-work in order to actively participate in classroom discussions and practices.

    We will discuss the key components of Week 1 and 2 self –study and outline what you need to know for the Mead Entrance Exam and Mead Judging Exam.  Focus will be on defining what mead is and how it differs from other beverages. A high level overview of the mead making process and ingredient will be covered. We will sample and discuss different types of meads and varieties of honey. You will be introduced to the Mead Style Guidelines and Mead Score Sheet and as well as common descriptions and terminology used during judging.

    Key Points /Discussion:

    • Importance of Balance
    • Review Mead style Guideline 
    • Introduction To Mead Guidelines (Categories M1-M4)
      • Important Attributes
      • Standard Description for Mead
      • Competition Entry Instructions
    • Carbonation - still, petillant, sparkling
    • Mead strength - hydromel, standard and sack
    • 11.3.1. The Standard BJCP Scoresheet
    • Attributes of Honey, Fruit, Grapes, Spice

    Mead Samples - Traditional Mead:

    • M1A. Dry Mead 
    • M1B. Semi-Sweet Mead 
    • M1C. Sweet Mead
    • M2E. Melomel

    • Date: Saturday, August 20th, 2016
    • Time: 8:30am to 11:30am central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    It is strongly recommended that attendees complete the pre-work in order to actively participate in classroom discussions and practices.

    We will review the key points of Week 3 & 4’s self-study sessions.  The focus of this class will be on the judging and troubleshooting process. We will begin to explore common mead faults and causes. Everyone will complete score sheets on the mead samples and work on enhancing our evaluation and description skills.  Effects of apples, grapes and other fruits on mead.

    Key Points/Discussion:

    • Further review of Mead Style Guideline
      • Aromatics
      • Appearance
      • Flavor 
      • Mouthfeel
    • Why, when and how to make adjustments 
    • Addition of fruit 
    • Attributes of Honey, Fruit, Grapes, Spice

    Mead Samples - M2. Fruit Mead:

    • M2A. Cyser 
    • M2B. Pyment
    • M2C.BerryMead
    • M2D. Stone Fruit Mead

    • Date: Saturday, September 17th, 2016
    • Time: 8:30am to 11:30am central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI  53214

    It is strongly recommended that attendees complete the pre-work in order to actively participate in classroom discussions and practices.

    Discussion of week 5 & 6 recommended reading will included “other” types of meads and advance techniques. We will continue our review of common faults, causes and possible solutions. 

    Competition Entry Instructions and judging specialty meads will be covered and we will complete/practice scoresheets.

    Key Points/Discussion:

    • Fermentation issues
    • Addition of malt, spices and oak
    • Mead Style Guideline
      • Special ingredients
      • Category-Specific Requirements
    • Attributes of Honey, Fruit, Grapes, Spice
    • Prepare for Tasting Exam

    Mead Samples- M3 Spiced and M4 Specialty:

    • M3A. Fruit and Spice Mead 
    • M3B. Spice, Herb or Vegetable Mead
    • M4A. Braggot 
    • M4B. Historical Mead
    • M4C. Experimental Mead

    Time to get your beer geek on - four half day sessions with John Palmer & Colin Kaminski on Water, Stan Hieronymus on Hops, John Mallett on Malt, and Chris White on Yeast and Bacteria.