This series of classes is led by several club Grand Master and National ranked BJCP judges with exam administration, grading, and senior BJCP management experience.  They provide the homebrewer with the essentials to self critique aspects of their own brew as well as provide the knowledge needed to become a skilled BJCP beer judge. The classes consist of both technical education as well as development of analyzing skills. The series prepares you to pass the entrance exam as well as developing the judging skills needed for the tasting exam and judging in competitions. 

The classes are open to anyone and not limited to people intending to become judges as the material is valuable for any homebrewer interested in taking their homebrewing to a higher level.

Analyzing / Evaluating Beer

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.

Grains & Malting

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.

Mashing & Water

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.

Hops

A review of everything hops: different hopping techniques, uses, and varieties.

Boil, Adjuncts, & Specialty Ingredients

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

Yeast and Fermentation

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

Conditioning and Packaging

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