Wellington BJCP study group schedule
| Week
| Date
| Beer styles and tasting categories
| Flavours, faults, ingredients, processes and other
|
| Week 1 | 15/03/2007 | Light Lager, Pilsener, European Amber | How to taste beer, acetaldehyde, sulphur, DMS, mashing
|
| Week 2 | 22/03/2007 | Light Hybrid Beer, Amber Hybrid Beer | Cloudiness, light body, low head retention, oxidation, yeasts
|
| Week 3 | 29/03/2007 | Scottish and Irish Ale, English Brown Ale | Malt and malting, adjuncts, lautering, boiling, cooling.
|
| Week 4 | 5/04/2007 | German Wheat Beer, Dark Lager, Bock | Bitterness, phenolic, sour/acidic, catty, astringent, fermentation, conditioning
|
| Week 5 | 12/04/2007 | Fruit, Spice, Herb & Smoked Beer, Sour Ales | Alcoholic, solvent, metallic, vegetal, water, BJCP program requirements
|
| Week 6 | 19/04/2007 | English Pale Ale, English IPA | Buttery, estery/fruity, sherry, hops.
|
| Week 7 | 26/04/2007 | American Ales, American IPA, Imperial IPA | Recipe formulation, See where we are up to and adjust study agenda
|
| Week 8 | 3/05/2007 | Belgian and French Ales, Strong Ales | Origin of styles and the characteristics that influenced them
|
| Week 9 | 10/05/2007 | Porter and Stout | Style comparisons – everyone gets 1 or 2 as homework the week before and we review
|
| Week 10 | 17/05/2007 | Belgian Strong Ale | Recap technical from weeks 1-8
|
| Week 11 | 24/05/2007 | Mock Exam 1 with Social tasting afterwards |
|
