NHC BJCP course 2016

[tommy]

1. Partridge9
2. pob (help out on a few days)
3. Frequent Sequence
4. passaia
5. Molc (can help out where needed)
6. JamesDavin
7. Helmet
8. neoanto
9. danger_zone
10. IrishBeersnob
11. Will_D (unless I score "Grand Vizzier Rank" in last years exam!)
12. GlasBrewInc
13. Tommy

[oreils87]

1. Partridge9
2. pob (help out on a few days)
3. Frequent Sequence
4. passaia
5. Molc (can help out where needed)
6. JamesDavin
7. Helmet
8. neoanto
9. danger_zone
10. IrishBeersnob
11. Will_D (unless I score "Grand Vizzier Rank" in last years exam!)
12. GlasBrewInc
13. Tommy
14. oreils87

[ferg]

1. Partridge9
2. pob (help out on a few days)
3. Frequent Sequence
4. passaia
5. Molc (can help out where needed)
6. JamesDavin
7. Helmet
8. neoanto
9. danger_zone
10. IrishBeersnob
11. Will_D (unless I score "Grand Vizzier Rank" in last years exam!)
12. GlasBrewInc
13. Tommy
14. oreils87
15. Fergal

[BrewCity]

1. Partridge9
2. pob (help out on a few days)
3. Frequent Sequence
4. passaia
5. Molc (can help out where needed)
6. JamesDavin
7. Helmet
8. neoanto
9. danger_zone
10. IrishBeersnob
11. Will_D (unless I score "Grand Vizzier Rank" in last years exam!)
12. GlasBrewInc
13. Tommy
14. oreils87
15. Fergal
16. BrewCity

[Andrew]

1. Partridge9
2. pob (help out on a few days)
3. Frequent Sequence
4. passaia
5. Molc (can help out where needed)
6. JamesDavin
7. Helmet
8. neoanto
9. danger_zone
10. IrishBeersnob
11. Will_D (unless I score "Grand Vizzier Rank" in last years exam!)
12. GlasBrewInc
13. Tommy
14. oreils87
15. Fergal
16. BrewCity
17. Andrew- very happy to carry on doing the off-flavours and sensory sessions if you want me...

[Andrew]

Some ideas:

Could be look to live-streaming the sessions. I'm thinking of people outside of Dublin who want to do the BJCP but can't make the trip in- If we gave them the beer list for each session, along with the course notes, they could follow online.

While I really appreciated The Black Sheep for hosting us, I did think the room was less than ideal for what we are trying to do; a little dark and a little cramped. Could we consider another venue? Shiny did mention that TOG might be a possibility but it's not in a fit state yet. I can think of a number of other places with spare space and a desire to help us out.

Are there any flavours/notes we'd like to cover this year other than the 10 standards that come with the Aroxa/FlavorActiv kits?  Currently:

• 2,3-butanedione: "Diacetyl, like butter, or butter popcorn"
• dimethyl sulphide: "DMS, like sweetcorn or tomato sauce"
• ferrous sulphate: "Metallic, like ink or blood"
• hop oil extract: "Hop oil, like hoppy ale"
• hydrogen sulphide: "H2S, like boiled or rotten eggs"
• isoamyl acetate: "Isoamyl acetate, like bananas or pear drops"
• 3-methyl-2-butene-1-thiol: "Lightstruck, like a skunk or freshly-brewed coffee"
• trans-2-nonenal: "Papery, like cardboard or oxidized beer"
• 2,4,6-trichloroanisole: "Musty, like corked wine or a damp cellar"
• 4-vinyl guaiacol: "Phenolic, like cloves or wheat beer"

Finally (to leave on a positive note as my TM training tells me I should always do), I think what really worked well last year was rotating the speakers between each beer/sensory session.

[pob]

Additional flavours/aromas -

Acetaldehyde: "fresh cut green apples, cut grass"
Isovaleric Acid: "cheesy, old hops, sweat socks" _{see hop kit}

a smoky, plastic phenol one would be hady, can't find one?

& for a bit of luxurious spoiling, how about the new Siebel Hop Sensory kit?

+ 1 on last years format

[Andrew]

We did the isovaleric and acetaldehyde at the sensory session recap. Can't remember if they were FlavorActiv or Siebel though (I was using both)

[pob]

Would it be possible to do a hop tea (in a Molson or something equally mweh) session, eg noble, English, US, New World to get to see their different profiles.

Could be a separate day (bit like the sensory recap day), handy to identify characteristics of each.

[molc]

You can get some coors light and dose each with a dry hop in the bottle of 1-2 pellets to test out some different aromas as well. It's a great way of seeing combinations against each other.

[pob]

That's what I was thinking in conjunction with the Siebel Hop kit.

[5MinFinney]

1. Partridge9
2. pob (help out on a few days)
3. Frequent Sequence
4. passaia
5. Molc (can help out where needed)
6. JamesDavin
7. Helmet
8. neoanto
9. danger_zone
10. IrishBeersnob
11. Will_D (unless I score "Grand Vizzier Rank" in last years exam!)
12. GlasBrewInc
13. Tommy
14. oreils87
15. Fergal
16. BrewCity
17. Andrew- very happy to carry on doing the off-flavours and sensory sessions if you want me...
18. 5minfinney

[Samael]

1. Partridge9
2. pob (help out on a few days)
3. Frequent Sequence
4. passaia
5. Molc (can help out where needed)
6. JamesDavin
7. Helmet
8. neoanto
9. danger_zone
10. IrishBeersnob
11. Will_D (unless I score "Grand Vizzier Rank" in last years exam!)
12. GlasBrewInc
13. Tommy
14. oreils87
15. Fergal
16. BrewCity
17. Andrew- very happy to carry on doing the off-flavours and sensory sessions if you want me...
18. 5minfinney
19. Samael

[Partridge9]

Yes Andrew, we want !!

[ManseMasher]

Some ideas:

Could be look to live-streaming the sessions. I'm thinking of people outside of Dublin who want to do the BJCP but can't make the trip in- If we gave them the beer list for each session, along with the course notes, they could follow online.

While I really appreciated The Black Sheep for hosting us, I did think the room was less than ideal for what we are trying to do; a little dark and a little cramped. Could we consider another venue? Shiny did mention that TOG might be a possibility but it's not in a fit state yet. I can think of a number of other places with spare space and a desire to help us out.

Are there any flavours/notes we'd like to cover this year other than the 10 standards that come with the Aroxa/FlavorActiv kits?  Currently:

• 2,3-butanedione: "Diacetyl, like butter, or butter popcorn"
• dimethyl sulphide: "DMS, like sweetcorn or tomato sauce"
• ferrous sulphate: "Metallic, like ink or blood"
• hop oil extract: "Hop oil, like hoppy ale"
• hydrogen sulphide: "H2S, like boiled or rotten eggs"
• isoamyl acetate: "Isoamyl acetate, like bananas or pear drops"
• 3-methyl-2-butene-1-thiol: "Lightstruck, like a skunk or freshly-brewed coffee"
• trans-2-nonenal: "Papery, like cardboard or oxidized beer"
• 2,4,6-trichloroanisole: "Musty, like corked wine or a damp cellar"
• 4-vinyl guaiacol: "Phenolic, like cloves or wheat beer"

Finally (to leave on a positive note as my TM training tells me I should always do), I think what really worked well last year was rotating the speakers between each beer/sensory session.

If it could be live streamed I would be very interested indeed!