Classes will be held at New Keystone Homebrew location:
(Old Country Furniture Bldg)
435 Doylestown Rd (Rt. 202)
Montgomeryville, PA 18936

Instructor: Andy Hejl
phone: 267-255-1406

Session 1:                  Tuesday, January 4 th, 2011 7:00pm
Orientation:  Mastering the BJCP
Course Overview
Course Material: Score Sheet Instructions, Creating Flash Cards etc., Reading list / Study guide
Tasting and analysis: Continental  Lagers
Review Materials
BJCP Styles: 1. Light Lager, 2. Pilsner
BJCP Study Guide pp1-31
Continental Pilsner by David Miller
Bavarian Helles by Horst Dornbusch
The BJCP Exam for Dummies by Al Boyce (

Session 2:                  Monday January 10th, 2011 7:00pm
Technical talk: Water
Minerals, pH, hardness, water adjustment, and the effect of water on the development of world beer styles.
Tasting and analysis:  Continental Lagers
Review Materials
BJCP Styles: 3. European Amber Lager, 4. Dark Lager, 5. Bock
BJCP Study Guide pp. 38-40
Bock by Darryl Richman
Vienna, Maerzen, Oktoberfest by George and Laurie Fix
“Oktoberfest Alternatives by Roger Bergen Brewing Techniques,July/August 1993.

Session 3:                  Monday January 17th, 2011 7:00pm
Technical talk: Malts and Adjuncts
An overview of the malting process including malt biochemistry, discussions of malt types, adjuncts, and the styles with which different malts are associated.
Tasting and analysis: Stouts and Porters
Review Materials
BJCP Styles: 12. Porter, 13. Stout
BJCP Study Guide pp. 41-44
Porter by Terry Foster
Stout by Michael Lewis
“A Stout Companion” by Roger Bergen Brewing Techniques, Nov / Dec 1993
“Porters: Then and Now” by Roger Bergen Brewing Techniques, Sep. / Oct. 1993

Session 4:                  Monday January 24th, 2011 7:00pm
Technical talk: Hops
Hop biochemistry, hop varieties, IBUs, hopping schedules and the association with different beer style
Tasting and analysis: American ales and IPA
Review Materials
BJCP Styles: 10. American Ale, 14. India Pale Ale (IPA), 19. Strong Ale
BJCP Study Guide “Hops” pp. 50-53
Barley Wine by Fal Allen and Dick Cantwell

Session 5:                  Monday January 31st, 2011 7:00pm
Technical talk: Wort Production
Mash biochemistry, mashing types used for different beer styles, mash schedules and enzymes
Tasting and analysis: Sour Beers
Review Materials
BJCP Styles: 17. Sour Ale, (20. Fruit Beer, 21. Spice/Herb/Vegetable Beer, 22. Smoke-Flavored         and Wood-Aged Beer, 23. Specialty Beer).  Review all especially 22A. Classic Rauchbier
BJCP Study Guide pp. 45-49
Lambic by Jean-Xavier Guinard (out of print)
Wild Brews by Jeff Sparrow
Smoked Beers by Ray Daniels and Geoffrey Larson

Session 6:                  Monday February 7th, 2011 7:00pm
Technical talk: Yeast and Fermentation
Characteristics of different yeast strains, bacteria, by-products, and relationship to world beer styles
Tasting and analysis: British Ales
Review Materials
BJCP Styles: 8. English Pale Ale, 9. Scottish and Irish Ale, 11. English Brown Ale
BJCP Study Guide pp. 54-58
Pale Ale, 2nd Ed. by Terry Foster
Brown Ale by Ray Daniels and Jim Parker
Mild Ale by David Sutula
Scotch Ale by Gregory J. Noonan
“An Introduction to Sensory Analysis” by Scott Bickham Brewing Techniques, Dec. 1997

Session 7:                  Sunday February 13th, 2011 12:00 noon
Technical talk : Troubleshooting Beer Flavor
A discussion of how positive and negative attributes are perceived and produced, the beer styles with which they may be associated and corrective measures. Includes detailed analysis of the flavor descriptors on the beer score sheet.
Tasting and analysis: Beer faults with Siebel Institute Sensory Training Kit
Review Materials
BJCP Styles: 6. Light Hybrid Beer, 7. Amber Hybrid Beer, 15. German Wheat and Rye Beer
Reading:  Handout
BJCP Study Guide pp. 59-63
“American Wheat Beers” by Roger Bergen Brewing Techniques, May / June 1993
German Wheat Beer by Eric Warner
Kölsch by Eric Warner
Altbier by Horst Dornbusch

Session 8:                  Monday February 20th, 2011 7:00pm

Technical talk: Recipe formulation
The selection of appropriate hops, malt, water, yeast and brewing procedure for different beer styles, Brewing procedures, including sparging, boiling, fining and carbonation methods. Reasons and potential problems
Tasting and analysis: Trappist and Belgian  styles
Review Materials
BJCP Styles: 16. Belgian and French Ale, 18. Belgian Strong Ale
Reading:  Handout on Recipe Formulation
Belgian Ale by Pierre Rajotte
Farmhouse Ales by Phil Markowski
Brew Like a Monk by Stan Hieronymus

Judging Opportunity:        Saturday February 19th, 2011 9:00am
War of the Worts

Review Session             To Be determined

Exam                     Tuesday March 1, 2010  7:00pm