Course Syllabus

Course Title BJCP Online Preparatory Course

Course Schedule Nine online class subjects, with homework and follow-up, will take at
least two months. Three months is an ideal minimum. Please commit yourself to at least two
hours a week for studying.
Course Fee $35 (as of 2011). Your actual cost of studying will vary due to the providing of
necessary beer, as well as your copies and supplies. Make checks or money orders payable to
David Teckam. This is due within the first week of the first assigned reading.
Refund Policy No refunds, due to the exam being taken at any time that the student wants.

Required Course Materials

(All available at the BJCP website: www.bjcp.org)
BJCP Study Guide, most recent version. [The pages listed in documents reflect the 2011
interim study guide. Updates are made periodically, sometimes throwing off the current page
numbers.]
BJCP Style Guidelines, most recent version. The mead and cider sections can be ignored.
BJCP Judging Procedures Manual
BJCP Beer Score Sheets
BJCP Judging Instructions
Yellow highlighter (or color of choice)
Keep all the printed items in a three-ring binder with this syllabus. Having them on
your computer is good, but they must be in hard copy, too.
Website links www.bjcp.org, www.brewangels.com,
www.brewingtechniques.com, www.howtobrew.com, www.beerjudgeschool.com
Prerequisite/Requirements None
Course Director David Teckam
Address 8698 Elk Grove Blvd Suite 3-156 Elk Grove CA 95624
Telephone (916) 236-8407 (anytime)
E-mail address dteckam@beerjudgeschool.com

Welcome! This course is intended to give you as much quality preparation as possible for the
Beer Judge Certification Program exam with classes done by e-mail. An optional mock exam
is available (and recommended) for feedback on exam performance. First and foremost is
understanding and doing well on the exam as well as being a competent, quality beer judge,
thus adding you to the pool of available judges for beer competitions. Good beer judging
should lead to better beer for everyone.

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 Course Director/Originator Bio
I have been brewing for over 20 years, both at home in Elk Grove CA as well as over six years
in the professional field at Sacramento Brewing Company and Beermanns Beerwerks. I took the
BJCP exam in 1997 and attained the Grand Master II level in 2010. I have been active in the
homebrewing community almost from the beginning of starting this as a hobby. I have been
educating others in the field of beer judging since 1999, administering my first exam in 2002
after giving three preparatory courses. I have been an exam administrator in the Sacramento
area since then giving a preparatory course followed by the exam every year. I have been
grading exams since 2004, and since June of 2011 I have been the BJCP Representative for the
Western Region. I intend to continually improve this course and create an unparalleled talent
pool for competitions. This remains a goal of the No Beer Judge Left Behind program.

Participation/Assignments I will assign a subject from the Study Guide, and a beer
grouping to be read from the Style Guidelines. This should take less than one hour (30-40
minutes is possible). Please let me know if you are not finding time to do the reading
assignments. Additional reading can be found at the end of the Study Guide sections, as well as
pages 3–7 of the syllabus, but that is up to you. Let me know that you have read the assigned
reading (the idea is not to memorize it; just read it and take notes). Please do the quizzes and
essay questions as you will learn from them. If you are not responding to my e-mails, you may
be dropped from the course. It does not take weeks to do the reading or the quizzes. If you are
taking a vacation, and not doing the studying, let me know. I will keep up with you, but you
also have to keep up with me. I don’t want to get to the point of rushing through this when it
gets close to your exam date. You choose when to start this course, as well as choosing your
exam date.
For better note taking, it is recommended that you write your notes on the BJCP Study Guide
and Style Guidelines as they apply. Take your binder with you to appropriate events.

Class size/Enrollment time Th is is a one-on-one course, so there is no waiting for others to

sign up. Therefore the speed of the course is up to the student. This also makes it possible to not
be dependent upon others signing up to get started. One can enroll at any time, provided I have
not closed the enrollment due to the demands of my job, or to the number of current students.

Policies/Procedures/Homework Multiple-choice and other quizzes will be assigned as

homework following each class via e-mail, following your response of “I read the assignment.”
I prefer you send them to me as an e-mail attachment with your answers highlighted, or
however directed in the instructions. Do this as a Word Document to allow for comments to be
included on your homework. Essay questions will be graded by two graders when possible for
maximum feedback. While it is acceptable to do the assignments open book, let me know if you
did them closed book. What’s important is that you end up knowing the correct answer and
understanding why. Please complete the assignments in a timely manner (about one week).

Feedback I will provide feedback within about one week of receiving the multiple-choice
and True/False quizzes. It might take longer for the essay questions, but there will not be as
many assigned. Essay answers with feedback may be sent to other students with the students
anonymity ensured. This means that you will also see answers that others have done, with
feedback. While your answers are graded, they do not affect your final exam score other than
you will know if you are learning in preparation of the exam. If you do not ask questions, I

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 cannot answer them.

Additional Recommended Reading:

Gregory Noonan, New Brewing Lager Beer, Brewers Publications, 1996
Gordon Strong, Mastering the BJCP Exam PowerPoint ® Presentation
Dave Miller, The Complete Handbook of Homebrewing, Garden Way Publishing, 1988
Dave Miller, Dave Miller’s Homebrewing Guide, Storey Publishing, 1995
John Palmer, How to Brew, Brewer’s Publications, 2006. This was the first printing, and is
referred to as the “old version” when referencing pages. It has been reprinted and updated
with the pages below reflecting the “new version.”

Ray Daniels, Designing Great Beers, the Ultimate Guide to Brewing Classic Beer
Styles, Brewers Publications, 1999, 2000.
Charlie Papazian, Homebrewers Companion, Avon Books, 1994
Lee Janson, Ph.D., Brewchem101*, Story Publishing, 1996
George Fix, Principles of Brewing Science, Brewers Publications, 1999
George and Laurie Fix, An Analysis of Brewing Techniques, Brewers Publications, 1997
Roger Protz, The Ultimate Encyclopedia of Beer, Smithmark Publishers, 1995
Michael Jackson, The New World Guide to Beer, Running Press, 1988
Michael Jackson, Beer Companion, Running Press, 1997
Jean DeClerk, Textbook of Brewing, Vol.1, Siebel Institute of Technology, 1994
Michael Lewis and Tom Young, Brewing, Chapman & Hall, 1995
Brewing Techniques magazine, New Wine Press, 1993-1999
Zymurgy magazine, Association of Brewers, 1978- present
Others are listed in the Study Guide. These are optional. The required materials are listed on
page one. Avoid the excessive amount of study materials available on the internet due to
outdated and incorrect information. Check with me regarding other materials you have come
across, especially with forums.
Recommended reading/studying/experience follows each subject below. The 101-level
readings are the most recommended. 201 and 301 may have better quality information, but
might not be as well-suited to the course. Strictly optional, but can be considered for further
understanding.
101: Basic reading (the Study Guide should be considered mandatory). As the study
guide subjects have references listed, these can make recommended reading for 101
(and above). Enough for a passing score.
If you choose only one book, most recommended is How To Brew.
201: Intermediate reading for some depth of knowledge. In general, not overly technical.
Should be read by those that have some all-grain brewing experience. Certified-level score
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 and higher.
If you choose only one book, most recommended is New Brewing Lager Beer.
301: Advanced reading. Usually technical or containing much detail, sometimes to the point of
not applying to the exam (Brewing school information). For depth of knowledge. National-level
score and higher.
If you choose only one book, most recommended is An Analysis of Brewing Techniques.

What you will learn in this course:

Troubleshooting
The proper names, how positive and negative attributes are perceived and produced, the
beer styles with which they may be acceptable, and corrective measures.
101: BJCP Study Guide (pp 62–66), Dave Miller’s Homebrewing Guide (pp 275–287) or
The Complete Handbook Of Homebrewing (pp 177–190), How To Brew (Palmer)(pp 278–
283 old version, pp 249-259 new version)
201: Zymurgy Special Issue 1987, Homebrewers Companion (Papazian) (pp 387–392, 399-
409), Brewchem101 (Janson)(pp 57–88)
301: An Analysis of Brewing Techniques (Fix)(pp 96–103 and 146–154)
Hops
Including varieties (US, UK, Noble), forms, IBUs and AAUs, hopping schedules, and the
association with different beer styles. Characteristics, acids, and storage/deterioration.
101: BJCP Study Guide (pp 53–56), Dave Miller’s Homebrewing Guide (pp 113–121), How To
Brew (pp 47–62 old version, pp 41-56 new version), Designing Great Beers (Daniels)(pp 72–
90), Homebrewers Companion (pp 58–72)
201: Using Hops (Garetz)(especially pp 19–37, 78–96,119–133), New Brewing Lager Beer (pp
77–88), Designing Great Beers (pp 91–106), Brewchem101 (pp 17–24), How To Brew (pp 62–
66), How To Brew (pp 54–59 new version)
301: An Analysis of Brewing Techniques (pp 33–49), Principles of Brewing Science (pp 53–70),
Brewing (pp 121–140)
Also www.hopunion.com

Malt
The malting process, types of grain, types of malt, adjuncts, and the styles with which
different malts/grains are associated.
101: BJCP Study Guide (pp 44–47). Designing Great Beers (pp 19–25), New Complete Joy
Of Homebrewing (Papazian) (pp 51–59), How To Brew (pp 141–150 old version, pp 119-126
new version), Brewchem101 (pp 18–19)
201: New Brewing Lager Beer (pp 1–34) Dave Miller’s Homebrewing Guide (pp 28–47) or
CHBOHB (pp 43–55 and 59–60), Homebrewers Companion (pp 30–50)
301: An Analysis of Brewing Techniques (pp 1–14), How to Brew (pp 127-131 new version),
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 Principles of Brewing Science (pp 36–45), Brewing (pp 48–83). If you can find it: A Textbook
of Brewing Vol.1 (DeClerk) (pp 131–245)
Also www.briess.com, www.weyermann.de, www.specialtymalts.com

Yeast/Fermentation
Including characteristics of different yeast strains, bacteria, by-products and relationship to
world beer styles. Five considerations when choosing a strain. Role of oxygen and sanitation.
Phases of fermentation. Lagering.
101: BJCP Study Guide (pp 57–60), How To Brew (pp 67–70, 97–105 old version, pp 61–
64, 85–91 new version), Dave Miller’s Homebrewing Guide (pp 140–146, 155–161, 168–
169)
201: How to Brew (pp 67-69 new version)New Brewing Lager Beer (pp 89–95, 100–106, 164–
194), Homebrewers Companion (pp 86–91, 98–101, 150–167), Brewchem101 (pp 24–26, 37–40)
301: Principles of Brewing Science (pp 79–127), An Analysis of Brewing Techniques (pp 55–
65), Brewing (pp 147–153, 160–162, 173–194, 202–210)
Also www.wyeast.com

Mashing
Including types used for different beer styles, mash schedules (step, infusion, decoction,
cereal mash), reasons for each, and enzymes (proteolytic, diastatic). What happens and why.
101: BJCP Study Guide (pp 48–50), How To Brew (pp 165–173 old version, pp 141–149
new version), Dave Miller’s Homebrewing Guide (pp 84–112)
201: How to Brew (pp 167-173 new version), New Brewing Lager Beer (pp 126–145),
Homebrewers Companion (pp 112–127)
301: Brewing (pp 84–99, 106–120)
Brewing procedures
Including sparging/lautering, boiling (why we do it), fining and carbonation methods. Hot break/
cold break. Body and mouthfeel control.
101: BJCP Study Guide (pp 51–52), How To Brew (pp 191–199 old version, pp199-207 new
version), Dave Miller’s Homebrewing Guide (pp 125–139), Designing Great Beers (pp 51–
52), Homebrewers Companion (pp96–97)
201: New Brewing Lager Beer (pp 146–163), Homebrewers Companion (pp 109–111, 128–
159), Brewchem101 (pp 28–35, 41–55)
301: An Analysis of Brewing Techniques (pp 75–81), Principles of Brewing Science (pp 71–78),
Brewing (pp 140–146)

Water
Including minerals and other characteristics, pH, hardness, adjustments, water salts, and
the effect on the development of world beer styles.
101: BJCP Study Guide (pp 41–43), How To Brew (pp 175–190 old version, pp 37-39 new
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 version), Dave Miller’s Homebrewing Guide (pp 50–60), Designing Great Beers (pp 66–69)
201: Homebrewers Companion (pp 73–85), Brewchem101 (pp 11–17), Dave Miller’s
Homebrewing Guide (pp 64–67)
301: How to Brew (pp 153-166 new version), New Brewing Lager Beer (pp35–76), Brewing
(pp8–15)

Recipe formulation
Including the selection of appropriate hops, malt, water, yeast, and brewing procedure for
different beer styles. Simple calculations, and why a recipe fits the style.
101: Zymurgy magazine, Vol.18 No.4, Special Issue 1995, The Great Grain Issue,
Dave Miller’s Homebrewing Guide (pp298–304)
201: Designing Great Beers (pp 28–39, 74–83)
301: Brewing (pp101–105)
Judging and Evaluating
How to fill out good judging sheets with specific descriptors, giving specific
feedback. Procedures and etiquette.
101: BJCP Study Guide (pp 10–16), BJCP Judging Procedures Manual, Homebrewers
Companion (pp 393–399), Dave Miller’s Homebrewing Guide (pp 267–274)
201: Brewchem101 (pp 89–98), Competition Organizing (or being a staff member)
301: Exam Proctoring, Best-of-show judging, Brewing (pp 232–241)
BJCP Knowledge
Judging levels, earning points, purpose, etc. What to expect from an exam (what kind of
answers the graders want, test tips). Pool of questions.
101: BJCP Study Guide, most recent version (pp 4, 5, 19–34), Mastering the BJCP Exam
(Strong)
201: www.bjcp.org/forums
301: Exam Grading
Beer Styles
Parameters, history, ingredients, commercial examples, and descriptors.
101: BJCP 2008 Style Guidelines (preface and beer styles only), Beer Companion (Jackson)
201: World Guide to Beer (Jackson), The Ultimate Encyclopedia of Beer (Protz)
301: Classic Beer Style Series books (Brewers Publications)
* While Brewchem101 is listed as recommended reading, there are errors and controversial
information that the reader should be aware of. This might lead to this book being the most
highly questioned of those listed. In particular, DMS and diacetyl seem to be confused.

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 Diacetyl is not commonly believed to be influenced by boiling (pp 66, 54); Astringency can
result from some practices mentioned (pp 51, 57); Noble hop varieties seem to be
misunderstood (too many are mentioned by the author on page 104). Summed up as
“worthless” by Steve Parks (late of the American Brewers Guild in Woodland CA), there is
good depth to most of the subjects (much information that I have not seen elsewhere, such as
using the beer flavor wheel) and its strength seems to be in regards to the original
intent―explaining the chemistry of beer.

Groupings of Beer Styles

Group #1 ―American Wheat, Berliner Weisse, Weizen, Dunkelweizen, Witbier,
Weizenbock, Roggenbier
Group #2 ―Traditional Bock, Doppelbock, Munich Dunkel, Schwarzbier, Oktoberfest,
Vienna Lager, American Dark Lager
Group #3 ―German Pils, Bohemian Pilsner, Munich Helles, Dortmunder, Maibock, Classic
American Pilsner, American Standard Lager, American Premium Lager
Group #4 ―Bitters, Best Bitters, ESB, American Pale Ale, American IPA, English IPA,
Imperial IPA, American Amber Ale, Scottish Ales
Group #5 ―Sweet Stout, Dry Stout, Oatmeal Stout, Foreign Extra Stout, American Stout, Brown
Porter, RobustPorter, Northern English Brown Ale, Southern English Brown Ale, American
Brown Ale
Group #6 ―American and English Barleywines, Old Ale, Imperial Stout, Eisbock, Strong
Scotch Ale, Baltic Porter
Group #7 ―Straight (Unblended) Lambics, Gueuze, Fruit Lambics, Flanders Red Ale, Oud
Bruin
Group #8 ―Belgian Dubbel, Belgian Tripel, Belgian Dark Strong Ale, Belgian Golden Strong
Ale, Belgian Blond Ale, Belgian Pale Ales, Bière de Garde, Saison
Group #9 ―Kölsch, Alts, Cream Ale, California Common, Irish Red Ale, Classic Rauchbier,
Mild, Blond Ale

This style list is not complete, but in regards to the exam these are the most likely to appear.
They will be assigned in no particular order. Some are optional as they are not in the potential
questions (Other Smoked Beer, Spice, Christmas...) while some are absent (American Light
Lager). Likewise, some are not always available (some Belgian styles). References can be
made using a style that’s similar if they are not available for the course (e.g., American Stout
can be described as a Foreign Extra Stout with more hops―American, of course). By the end
of the course you should have read almost all the beer style guidelines. Comparing the styles
in the BJCP categories can be very helpful for learning and differentiating the styles.
It is up to the student to read the style guidelines. The instructor will reiterate key points with
extra depth not provided in the style guideline. Follow along in the Style Guidelines when you
sample a beer, if possible. This is why it’s a good idea to take your binder with you to
competitions, breweries, and finer taphouses. Make note of what you tried especially when
learning classic commercial examples (i.e. underline, highlight). The exam will ask for about
a dozen when asking for style descriptions. This can be four points on your essay score.
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 Class Subjects
The styles will be paired with a specific subject and be assigned specific reading from the 2011
Interim Study Guide. They will be, with the required reading (in no particular order):
• Hops―pages 53–56
• Malt―pages 44–47
• Water―pages 41–43
• Yeast―pages 57–61
• Brewing―pages 48–52
• Troubleshooting―pages 62–66
• Judging―page ii in the Style Guidelines, pp 10–16 in the Study Guide, Judging Procedures
Manual, and Judging Instructions.

• Recipe Formulation―reviewing the ingredients sections as needed (which will have already
been assigned) is adequate. There is no section in the BJCP Study Guide that addresses this
subject specifically.
• Exam―pages 4, 5, 19–34

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