On Sep 20, 2021, at 11:25 AM, Tom Russo <tomd...@hotmail.com> wrote:
Everybody who is interested in BJCP Training:
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On Sep 20, 2021, at 11:25 AM, Tom Russo <tomd...@hotmail.com> wrote:
Everybody who is interested in BJCP Training:
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18. PALE AMERICAN ALEThanks,
18A. Blonde Ale
18B. American Pale Ale
19. AMBER AND BROWN AMERICAN BEER
19A. American Amber Ale
19B. California Common
19C. American Brown Ale
21.IPA
21A. American IPA
22. STRONG AMERICAN ALE
22A. Double IPA
22B. American Strong Ale
22C. American Barleywine
2408 Camino Agua Azul in Santa Fe. Close to the intersection of Zia and Rodeo.
You are welcome to attend any class, regardless of prior attendance or interest in taking the exam.
We'll have snacks available. I'm going to ask for $5 from everybody to defray the cost of the sample beers, but I'll split up the remaining beers for you to take home.
I'm also asking for people to bring hop samples. I have Saaz, Halertau and Cascade. I'd like another classic American hop, (Centennial or Columbus) and a couple of English Hops (Challenger, Fuggles, Goldings). If you can bring them, let me know. If anybody wants to bring another favorite hop or something that I am overlooking, please do.
The topics will be:
1. Score Sheet: Aroma
2. Ingredient: Hops
3. Style: American Ales
18. PALE AMERICAN ALEThanks,
18A. Blonde Ale
18B. American Pale Ale
19. AMBER AND BROWN AMERICAN BEER
19A. American Amber Ale
19B. California Common
19C. American Brown Ale
21.IPA
21A. American IPA
22. STRONG AMERICAN ALE
22A. Double IPA
22B. American Strong Ale
22C. American Barleywine
Tom
630-677-6366
Sensory: Hops
Style: American Ales
Preparation:
1. Pay attention to the aroma of beers you drink. Think about how the aroma affects your perception and enjoyment of the beer. Try to discern the source of the things you smell.
2. Read the style guidelines for the beers we will review.
Malt
Hops
Esters
Other aromatics
Appropriate to style
The aroma of a beer is important. An off-aroma can be off putting, even in an otherwise delicious beer. A good aroma starts your enjoyment of the beer, even before you take your first sip. Whether good or bad, the aroma must be compared to the style guidelines and the beer should be judged as to whether it meets those guidelines.
Aroma is the most dynamic attribute that you will be judging. Certain aromas will be present only at the very beginning and others may take a while to appear. Smell the beer as soon as you get it. Some people like to cover it with a coaster, their palm, or a fancy, odor free cover. You may want to agitate the beer while covered to release some aromatic elements. Always note the initial aroma before you taste the beer, because the taste may alter your perceptions of aroma.
Off aromas may be present, but that doesn’t always mean a ding. Some styles allow a certain aromas that we consider “off” in other beers. The most common example is diacetyl, which is allowed, in moderation, in English Ales.
What do you smell from the hops? Spicy, fruity, pine.... Be as specific as your senses allow you, and write what you sense and what you expect.
Does the malt smell like bread, coffee, wheat, biscuit…
Are esters present? Fruity, ***what else?
Any off aromas? Butter, Green Apple, Puke, Phenols, Skunky… Note it, but also know if it is ok for the style. Some oxidation of a well aged barleywine can be part of its character.
You will commonly be served beers that are too cold to judge properly. Warm the glass with your hands, while preserving the aroma. As it warms, new aromas will be released.
It may be unfair to judge a beer by a fleeting smell that you might not even notice when drinking a pint, but it can also be an indicator of something that’s amiss that you can’t quite pin down otherwise. Noting a fleeting aroma can be done without affecting your score.
American
British
Noble
18. PALE AMERICAN
ALE......................................................32
18A. Blonde Ale
...........................................................32
Kona Big Wave Golden Ale, Pelican Kiwanda Cream Ale, Russian River
Aud Blonde,
Victory Summer Love, Widmer Citra Summer Blonde Brew
18B. American Pale Ale
...............................................33
Ballast Point Grunion Pale Ale, Firestone Walker Pale 31, Great
Lakes Burning
River, Sierra Nevada Pale Ale, Stone Pale Ale, Tröegs Pale Ale
19. AMBER AND BROWN AMERICAN BEER ............................34
19A. American Amber Ale
...........................................34
Deschutes Cinder Cone Red, Full Sail Amber, Kona Lavaman Red Ale,
North Coast
Ruedrich's Red Seal Ale, Rogue American Amber Ale, Tröegs HopBack
Amber Ale
19B. California Common
.............................................34
Anchor Steam, Flying Dog Old Scratch Amber Lager, Schlafly Pi
Common,
Steamworks Steam Engine Lager
19C. American Brown
Ale............................................35
Anchor Brekle’s Brown, Big Sky Moose Drool Brown Ale, Brooklyn
Brown Ale,
Bell’s Best Brown, Cigar City Maduro Brown Ale, Smuttynose Old
Brown Dog Ale,
Telluride Face Down Brown
21A. American IPA
......................................................37
Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA,
Firestone
Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA,
Stone IPA
22. STRONG AMERICAN
ALE.................................................42
22A. Double
IPA..........................................................42
Avery Maharaja, Fat Heads Hop Juju, Firestone Walker Double Jack,
Port Brewing
Hop 15, Russian River Pliny the Elder, Stone Ruination IPA, Three
Floyds
Dreadnaught
22B. American Strong
Ale...........................................42
Bear Republic Red Rocket Ale, Great Lakes Nosferatu, Terrapin Big
Hoppy
Monster, Port Brewing Shark Attack Double Red, Stone Arrogant
Bastard,
22C. American
Barleywine..........................................43
Avery Hog Heaven Barleywine, Anchor Old Foghorn, Great Divide Old
Ruffian,
Rogue Old Crustacean, Sierra Nevada Bigfoot, Victory Old
Horizontal
22D. Wheatwine
..........................................................44 (Not necessary, but would be
nice to try).
Rubicon Winter Wheat Wine, Two Brothers Bare Trees Weiss Wine,
Smuttynose Wheat
Wine, Portsmouth Wheat Wine