The Manty Malters will be hosting a 12 week BICEP (BJCP Instructional Course for Educational Progression) starting on May 4th at 1pm (times are subject to change). This course has been registered with the BJCP. A BICEP course is the brewer’s basic education into styles, the BJCP, judging and brewing. Essentially this is a BJCP Exam prep course, but it’s not tied to an exam. If an attendee wants to take the BJCP exam, he/she will need to find an available seat at an existing exam site. But this course will prepare you for the online entrance and tasting exam. Even if you do not want to take the exam, the course will be beneficial as it covers brewing ingredients, processes, beer styles, troubleshooting, and beer style sampling. Below is a copy of the syllabus. This BICEP course is free for Manty Malter members, and $20 for non-members. To keep the cost so low, attendees will be assigned one or two classic commercial examples of beer styles to bring with them to class (a list of all the classic examples can be found HERE, if you already have these let Jason Johnson know and he will assign you those to bring). The course is open to 14 attendees, that is all the space we have at the conference room we have booked. (Email Jason for more info)
Total Attendees =9
Seats Yet Open=5
Manty Malter’s BJCP Instructional Course for Educational Progression (BICEP) Syllabus
This course will be geared towards helping people prepare for the online entrance exam and the judging exam. We will not be focusing so much on the written exam since you need to first pass the entrance and judging exam before you can register for the written exam. This course on its own will benefit brewers in that it will cover a lot of the fundamental skills and knowledge needed to brew beer and understand beer styles and give you the some of the knowledge to pass the exam. However, if you plan on taking the exams and you will need to do some outside studying because there is just way too much in the study guide and style guidelines to cover in a timely manner. There is no way around that. This course and it’s format is registered with the BJCP and has been approved by the Education Director. What this means is that we will be taking attendance and existing Judges will earn non-judging points for attending as part of the CEP program.
Class 1: (Date: May 4th ) Intro to the BJCP
The class will cover the BJCP mission statement and judging as a whole. We will talk about how to advance in the BJCP, the tests you need to take to achieve certain levels, and get a general overview of the judging process. Style Tasting to follow main topic.
Class 2: (Date: May 11th ) Water
The class will cover everything in the BJCP style Guidelines in regards to water and historical water regions. This will be an overview of the effects water has on beer and the basics for adjustments. This will by no means be an advanced water course. Style Tasting to follow main topic.
Class 3: (Date: May 18th )Malts and Malting
This class will cover the various types of malts used in brewing, how they are produced, what beer styles use what malts, and how malt is produced. Style Tasting to follow main topic.
Class 4: (Date: May 25th ) Wort Production
This class will cover how to turn malts and water into wort. We will cover the various types of mash steps, mashing types, and general mash science. Style Tasting to follow main topic.
Class 5: (Date: June 1st) Hops
Now that you have wort produced, it’s time to learn about how hops and how they affect the wort and how it contributes to your beer. There is a general overview of hop types and hopping schedules. Style Tasting to follow main topic.
Class 6: (Date: June 8th )Yeast and Fermentation
This class will cover yeast and fermentation. Now that you have produced your wort and added your hops, it’s time to talk about the main types of yeast and the characteristics they provided. This class will focus quite a bit on fermentation health more so than individual strains. Style Tasting to follow main topic.
Class 7: (Date: June 15th )Troubleshooting
This class will cover all the high points you need to know on how to troubleshoot your beer and the major faults and how to correct them. These will just be talked about and not tasted at this point. That will be saved for the doctored beer labs. Style Tasting to follow main topic.
Class 8: (Date: June 22nd) Filling out a Score Sheet
To be a good judge, you need to be able to fill out a score sheet properly. This class will cover just about everything you need to know in order to fill out a great score sheet. If you don’t plan on judging, this class will have worth in regards to helping out your fellow homebrewers and/or understand how to read a score sheet you may get returned. Style Tasting to follow main topic.
Class 9: (Date: June 29th ) Beer Styles
We have to cover all the beer styles at some point and tonight we will talking about many of the beer styles, what makes them different, and what makes them the same. To save on time we will cover more of the obscure styles you may not have been exposed to, and brush over the common styles fairly quickly. Style Tasting to follow main topic.
Class 10: (Date: July 6th ) Doctored Beer Lab I
This is part 1 of the class we have all been waiting for. We get to taste some nasty faulted beers and talk about them. If you are going to miss any classes, these are the two you don’t want to miss.
Class 11: (Date: July 13th ) Doctored Beer Lab II
Since I didn’t want to completely destroy your sense of smell and taste in one day, we reserved a few more for part 2. If you are going to miss any classes, these are the two you don’t want to miss.
Class 12: (Date: July 20th ) Practicing Judging, Q&A, and final Preparations
This class will probably be the most fun. In this class we will be doing some judging of beers. We will be pairing everyone up into groups of two and judging about 3 or 4 beers as one would in competition. We will also have an open discussion and Q&A session on what to possibly expect during the tasting exam.
Beer Styles to Be sampled (subject to seasonal, regional, and attendee availability)
Click HERE for a list of prime commercial examples.
Class 1: German Pilsner, Bohemian Pilsner, Classic American Pils, Vienna Lager, Oktoberfest/Marzen, English Barleywine, American Barleywine
Class 2:American Dark Lager, Munich Dunkel, Schwartzbier, Mai/Helles Bock, Bock, Dopplebock, Eisbock
Class 3: Ordinary Bitter, Premium Bitter, ESB, Irish Red Ale, Scotch Ale, American Pale Ale, American Amber Ale, American Brown Ale
Class 4: Mild, Southern English Brown, Northern English Brown, Brown Porter, Robust Porter, Baltic Porter, Rauchbier
Class 5: Munich Helles, Dortmunder Export, Lambic/Gueuze, Dry Stout, Sweet Stout, Foreign Extra Stout, Russian Imperial Stout, California Common
Class 6: Weissbier, Dunkelweizen, Weizenbock, Roggenbier, English IPA, American IPA, Imperial IPA
Class 7: Witbier, Belgian Pale Ale, Saison, Biere De Garde, Berliner Weisse, Flanders Red, Flanders Brown
Class 8: Cream Ale, Blonde Ale, Kolsch, American Wheat or Rye, North German Alt, Dusseldorf Alt, Old Ale
Class 9: Belgian Blonde, Belgian Dubbel, Belgian Tripel, Belgian Golden Strong, Belgian Dark Strong
Class 10: Bring in Homebrew to sample (Optional)
Class 11: Bring in Homebrew to sample (Optional)
Class 12: Bring in Homebrew to Sample (Optional)