DiscoverFall 2015 BJCP Class Audio Files2015-08-31 Class 3: BJCP Program Overview, Malts, Malting, and Mashing, Fault: Sweet; and Styles 14, 15, and 9
2015-08-31 Class 3: BJCP Program Overview, Malts, Malting, and Mashing, Fault: Sweet; and Styles 14, 15, and 9

2015-08-31 Class 3: BJCP Program Overview, Malts, Malting, and Mashing, Fault: Sweet; and Styles 14, 15, and 9

Update: 2015-08-17
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Description

Review of the BJCP program and in depth discussion of malts and malting, as well as the mashing process. Sweetness as a fault is tasted. Scottish Ale (Category 14), Irish Beer (Category 15), and Strong European Beer (Category 9) are tasted. The beers tasted are:
- Scottish Export (14C) Belhaven Scottish Ale
- Irish Red Ale (15A) Smithwick's Irish Ale
- Irish Stout (15B) O'Hara's Irish Stout
- Irish Extra Stout (15C) Sheaf Stout
- Doppelbock (9A) Paulaner Salvator
- Eisbock (9B) Kulmbacher Eisbock
- Baltic Porter (9C) Zywiec Porter
Comments 
In Channel
2015-10-12 Class 9: Test Tips; Faults: Alcoholic, Sherry-like, and Solventy; and Styles 13, 17 and 22

2015-10-12 Class 9: Test Tips; Faults: Alcoholic, Sherry-like, and Solventy; and Styles 13, 17 and 22

2015-10-1302:13:02

2015-10-05 Class 8: Recipe Formulation; Faults: Phenolic and Musty; and Styles 24, 25 and 26

2015-10-05 Class 8: Recipe Formulation; Faults: Phenolic and Musty; and Styles 24, 25 and 26

2015-10-06--:--

2015-09-28 Class 7: Head Retention, Clarity, Body and Mouthfeel; Faults: Lactic Acid, Acetic Acid, and Contamination; and Styles 23, 28, 30, 31, 32 and 33

2015-09-28 Class 7: Head Retention, Clarity, Body and Mouthfeel; Faults: Lactic Acid, Acetic Acid, and Contamination; and Styles 23, 28, 30, 31, 32 and 33

2015-09-29--:--

2015-09-21 Class 6: Hot and Cold Break, Krausening, Gypsum and Finings; Faults: Astringent, Caprylic Acid, Isovaleric Acid; and Styles 19, 16, and 20

2015-09-21 Class 6: Hot and Cold Break, Krausening, Gypsum and Finings; Faults: Astringent, Caprylic Acid, Isovaleric Acid; and Styles 19, 16, and 20

2015-09-22--:--

2015-09-07 Class 4: Water and Yeast; Faults: Diacetyl, Acetaldehyde, Sulfury, and Mercaptan; and Styles 3, 5, 10, and 18

2015-09-07 Class 4: Water and Yeast; Faults: Diacetyl, Acetaldehyde, Sulfury, and Mercaptan; and Styles 3, 5, 10, and 18

2015-09-0802:28:04

2015-09-14 Class 5: Hops; Faults: Bitter, Estery, Geraniol, Grassy, Paper/Cardboard; and Styles 11, 12, and 21

2015-09-14 Class 5: Hops; Faults: Bitter, Estery, Geraniol, Grassy, Paper/Cardboard; and Styles 11, 12, and 21

2015-09-08--:--

2015-08-17 Class 1: Introduction to the Exam, Judging, and Styles 6, 7, and 8

2015-08-17 Class 1: Introduction to the Exam, Judging, and Styles 6, 7, and 8

2015-08-1702:20:02

2015-08-24 Class 2: Judging, Introduction to Faults, Faults: Lightstruck/Skunky, Husky/Grainy, DMS, and Styles 1, 2, and 4

2015-08-24 Class 2: Judging, Introduction to Faults, Faults: Lightstruck/Skunky, Husky/Grainy, DMS, and Styles 1, 2, and 4

2015-08-1702:20:26

2015-08-31 Class 3: BJCP Program Overview, Malts, Malting, and Mashing, Fault: Sweet; and Styles 14, 15, and 9

2015-08-31 Class 3: BJCP Program Overview, Malts, Malting, and Mashing, Fault: Sweet; and Styles 14, 15, and 9

2015-08-1702:27:39

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2015-08-31 Class 3: BJCP Program Overview, Malts, Malting, and Mashing, Fault: Sweet; and Styles 14, 15, and 9

2015-08-31 Class 3: BJCP Program Overview, Malts, Malting, and Mashing, Fault: Sweet; and Styles 14, 15, and 9