Fall 2015 BJCP Class Audio Files

A review of tips on taking the BJCP tasting exam. The faults covered are Alcoholic, Sherry-like, and Solventy. Brown British Beer (Category 13), Strong British Ale (Category 17), and Strong American Ale (Category 22) are tasted. The beers tasted are: - British Brown Ale (13B) Wychwood Hobgoblin - English Porter (13C) Flag Porter - British Strong Ale (17A) Fuller's 1845 - Wee Heavy (17C) Belhaven 90/- Wee Heavy - English Barleywine (17D) Fuller's Vintage Ale (2014) - Double IPA (22A) Avery Maharaja - American Strong Ale (22B) Bear Republic Red Rocket Ale - American Barleywine (22C) Sierra Nevada Bigfoot (2015) - Wheatwine (22D) 2014 Alesmith Decadence - Wheat Wine - 2009 Alaskan Barley Wine Ale - 2009 Goose Island Bourbon County Stout

The technical topic covers recipe formulation. The faults covered are Phenolic and Musty. Belgian Ale (Category 24), Strong Belgian Ale (Category 25), and Trappist Ale (Category 26) are tasted. The beers tasted are: - Witbier (24A) St. Bernardus Witbier - Belgian Pale Ale (24B) Palm Speciale - Belgian Blond Ale (25A) Leffe Blond - Saison (25B) Brasserie Du Bocq Saison 1858 - Belgian Golden Strong Ale (25C) Piraat - Belgian Dubbel (26B) Westmalle Dubbel - Belgian Trippel (26C) Chimay Cinq Cents - Belgian Dark Strong Ale (26D) Rochefort 10

The technical topic covers Head Retention, Clarity, Body and Mouthfeel. The faults covered are Lactic Acid, Acetic Acid, and Contamination. European Sour Ale (Category 23), American Wild Ale (Category 28), Spiced Beer (Category 30), Alternative Fermentables Beer (Category 31), Smoked Beer (Category 32), and Wood Beer (Category 33) are tasted. The beers tasted are: - Berliner Weisse (23A) Black Market 1945 Berliner Weisse - Flanders Red Ale (23B) Rodenbach Grand Cru - Flanders Brown Ale (23C) Liefmans Goudenband - Gueuze (23E) Tilquin Oude Gueuze - Fruit Lambic (23F) St Louis Kriek - Brett Beer (28A) Logsdon Seizoen Bretta - Mixed-Fermentation Sour Beer (28B) The Bruery Tart of Darkness - Wild Specialty Beer (28C) Homebrewed dark ale with raspberry puree - Alternative Grain Beer (30A) Lakefront New Grist Pilsner - Spice, Herb, or Vegetable Beer (30A) Traquair Jacobite Ale - Wood Aged Beer (33A) Samuel Smith Yorkshire Stingo - Classic Style Smoked Beer (32A) Stone Smoked Porter

The technical topic covers some miscellaneous items: Hot and Cold Break, Krausening, Gypsum, and Finings. The faults covered are Astringent, Caprylic Acid, and Isovaleric Acid. Amber and Brown American Beer (Category 19), Dark British Beer (Category 16), and American Porter and Stout (Category 20) are tasted. The beers tasted are: - American Amber Ale (19A) North Coast Ruedrich's Red Seal Ale - California Common (19B) Anchor Steam - Sweet Stout (16A) Samuel Adams Cream Stout - Oatmeal Stout (16B) Samuel Smith Oatmeal Stout - Tropical Stout (16C) Elysian Dragonstooth Stout - Foreign Extra Stout (16D) Guiness Foreign Extra Stout - American Porter (20A) Sierra Nevada Porter - American Stout (20B) Deschutes Obsidian Stout - Imperial Stout: English Style (20C) Samuel Smith Imperial Stout - Imperial Stout: American Style (20C) Great Divide Yeti Imperial Stout

A style-less tasting is done to focus on the judging. The technical topics are Water and Yeast. The faults covered are Sulfury, Diacetyl, Acetaldehyde, and Mercaptan. Czech Lager (Category 3), Pale Bitter European Beer (Category 5), German Wheat Beer (Category 10), and Pale American Ale (Category 18) are tasted. The beers tasted are: - Czech Pale Lager (3A) Karlovacko - Czech Dark Lager (3D) Czechvar Dark - Kolsch (5B) Ninkasi Wunderbier - German Hellesbier Export (5C) DAB Original - German Pils (5D) Bitburger Premium Pils - Weissbier (10A) Hacker-Pschorr Weisse - Dunkles Weissbier (10B) Weihenstephaner Hefeweissbier Dunkel - Weizenbock (10C) Schneider Aventinus - Blonde Ale (18A) Paradise Creek Pokerface Blonde - American Pale Ale (18B) Ballast Point Grunion Pale Ale