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

    Picture of Bruce Buerger
    Starting December 3rd: Sensory Analysis & Beer Judge Training
    by Bruce Buerger - Wednesday, 2 November 2016, 10:27 PM
     

    We had hoped to kick this season's of classes starting in the beginning of November but unfortunately we ran into a few challenges. Our apologies for any inconveniences. 

    Rest assured we are ready to go on December 3rd. Additional courses for the program will continue in January and will be posted in the next few weeks.

     
    Picture of Bruce Buerger
    Coming Soon: Sensory Analysis & Beer Judge Training
    by Bruce Buerger - Wednesday, 2 November 2016, 9:12 PM
     

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

    (Edited by Jonathan Greene - original submission Thursday, 4 August 2016, 1:18 AM)



    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: December 3rd, 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

    Sign up for the BJCP tasting exam in Milwaukee.

    • Date: October 15th, 2016
    • Time: 10:00am to 11:30am central
    • Location: Northern Brewer - Milwaukee 1306 South 108th Street, West Allis, WI 53214

    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.