How to Judge Beer Like a Pro | Marty Nachel | Skillshare

How to Judge Beer Like a Pro

Marty Nachel, Beer Me

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10 Lessons (48m)
    • 1. How to Judge Beer Like a Pro Introduction

      1:13
    • 2. Hedonic Judging vs. Critical Judging

      2:26
    • 3. Human Tasting Physiology

      7:03
    • 4. Sequential Steps In Beer Judging

      4:57
    • 5. Beer Styles

      7:52
    • 6. Environment and Continuity in Beer Judging

      4:57
    • 7. How to Evaluate Beer

      4:48
    • 8. Beer Scoresheets

      2:23
    • 9. Beer Judging Tools

      5:49
    • 10. Beer Judging Miscellany

      6:16

About This Class

Given the explosive growth in the craft beer market, as well as the number of beer rating sites that have cropped up on the internet, it seems everyone is a beer critic these days.  But how do you separate yourself from the wannabe's?

Better yet, how do you join the ranks of those who evaluate beer on a professional level?  You can start by learning the trade from someone with over thirty years experience and international judging credentials.

This course is taught by professional beer judge, beer educator and the author of "Beer for Dummies" and "Homebrewing for Dummies", Marty Nachel

Transcripts

1. How to Judge Beer Like a Pro Introduction: hello and welcome to how to judge beer like a pro. I'll be your instructor for this course. My name is Marty Natural, and I've been in a beard dread certification program or over 30 years since 1986. I've been a professional beer judge since 1998. I'm a regular judge at the Great American Beer Festival, World Beer Cup, Festival of Barrel Age beers, and I am also affiliated with international competitions. With regards to this particular course, my objective is to make you a competent and credible berry evaluator. A Zafar is the project goes, I'll expect you to create a binder with official judge score sheets, which I will share with you later on. In this course, you will be expected to evaluate and score a minimum of 10 different beer styles. And again, that list will also be shared with you later on in this course. So that brings us to the end of the intrasection. Be sure and come back when we talk about hedonic, judging versus critical judging cheers 2. Hedonic Judging vs. Critical Judging: hello and welcome back to how to judge beer like a pro in this section will be talking about hedonic judging versus critical very evaluation. Certainly many of you have experienced certain curating sites and apse that are available to consumers. Your advocate rate Beer on tap. They've been around for quite some time now, and this is These are places, rating sites and apse, where beer consumers can go in and after they taste a particular beer that can, uh, rate the beer. They can say a few things about the beer, but this is done in a method that we referred to as being Danek judging. So let's take a closer look at that word. Hedonic is based on the Greek word hedonism, which is the pursuit of pleasure. Therefore, beer consumers asked themselves the question, Does this beer bring me pleasure? So we could say that hedonic judging is subjective. It's opinionated, and it's very often emotional as well. Critically evaluation. On the other hand, there critique is based on information, most often facts and statistics. Beer evaluators asked the question. Is this beer proper or correct? Therefore, we can say the critical judging is objective as opposed to subjective. It's open minded, as opposed to opinionated and its impassive as opposed to emotional. So in moved legitimate beer judging critically valuation always supersedes a Danek evaluation. What this basically means is you need to leave your opinion at the door. One last comment about judging judge objectivity is absolutely crucial in competition settings. That's why beer should always be evaluated blindly. That simply means that the identity of the beers are unknown to the judges and are never devotes until the competition has concluded. And this is exactly why sites and APS, like beer advocate rate, beer and untapped are not truly legitimate beer judging websites. So that brings us to the end of part one. Be sure and come back for Part two, and we talk about human tasting physiology. Here's 3. Human Tasting Physiology: Hello and welcome back to how to judge beer like a pro right now, we're gonna be talking about human tasting physiology. Now, what thing You should know about human tasting physiology when we're talking about humans tasting beer or anything else, they're talking about organic Lepic testing. And what Argana Lepic testing means is it's the analysis of products and materials by means of the sense organs, including site, smell, taste and touch gandal. Uptick testing is typically Onley used in cases when more objective scientific methods of testing are not available. Uh, in other words, what this means is they have not yet invented a computer or robot that could do the same things that we humans conduce you by virtue of our sight smell taste in touch. Now, having said that, there has there is scientific testing that is done on behalf of beer with regards to its beer stylistic makeup. When he has to do with yes around me and the color, the eye abuse meeting, the bitterness and the A B B mean alcohol content of beer. And these are things that we're going to talk about a little bit later in this course so with regards to the human physiological system, we use our eyes. We use our nose or tongue palate and retro nasal passage, help us discern what we're seeing, smelling and tasting beer. For those of you not familiar with some of those terms, we're gonna take a closer look at the retro nasal passage here. Usually when we smell something, we always think of the smell being inbound through the nose, talking about sniffing inward through the nose and through the Sinus cavity up to the olfactory receptors at the top of the Sinus cavity. But the reality is that we can also smell in a very indirect retro nasal way. Retro nasal passage is that section of your throat going from the back of your tongue up into your scientist cavities after you've already swallowed be a beverage or food? There are still volatile odorant trapped in your retro nasal passage, and if you breathe outward through your nose, you'll send those same volatile utterance past your olfactory receptors so you can basically smell inbound and outbound, and it helps to give a better and fuller picture of what it is you're smelling and tasting . Now we know that smell is very, very closely and directly related to taste. And what I would suggest you do as a test is to get a small piece of candy, some piano order of a jelly bean or something like that. Hold your nose close with your fingers. Go ahead and popping candy in your mouth to it up. And at the point you're about to swallow, go ahead and swallow and release your nose. And what you're going to experience is an explosion of flavor at that point in time, simply because you were keeping your nose out of the tasting process until that very last minute, when you're about to swallow and it's quite an eye opening experience, we also know that human beings may have issues with their sense of smell. There are people who are known as non smeller is there are people who are known in super smell Er's and these were some of the names given to these situations. If you have a naz mia, that means you lack a sense of smell. If you have high pas mia, that means you have a decreased ability to smell. If you have hyper as Mia, that means you have an increased voted smell, and if you have specific a nausea, this simply means you are in as Macquarie Specific Smell. And as beard judges, it's very important that you know what your sense of smell, how it works and how well it works. When so I would suggest you I go back some personal testing at home when possible. There's also a situation where we have non tasters and super tasters. It's a fact that roughly 1/4 of humans are considered super tasters, while another quarter are considered man taste. Super tasters simply have more taste buds than the average person. Non tasters, on the other hand, have fewer taste buds. We also know that they tend to be more tolerant of bitter and spicy foods. And this suggests that if you are a person who is very tolerant of bitter and spicy foods, it's possible that you may be in that quarter of the population that is considered a non taste. Now, as a judge, you also have to be aware, a phenomenon known as blind spots. Some people have different sensitivity levels or thresholds to different taste and smell stimuli. One might have difficulty detecting a specific aroma or flavor. It happens to the best of us. But it's best to know that you have a bonds by whether you do or whether you don't and what that particular blind spot is. And you could do this for repeated testing with various foods and beverages. And last but not least, when you're at the table with your fellow judges and you are evaluating beer, you have to be aware of the fact that the Teagan set in the first. First of all, there's physical fatigue. If you are not well rested, it's likely that you are going to become drowsy and tired and nats really attuned to what it is you're doing. The other kind of fertility fatigue is based simply on your palate. If your palate becomes overwhelmed over stimulated by too much taste, or perhaps you're consuming too much alcohol, the palate fatigue will set in and make it very difficult for you to discern between different flavors and different beers. So be aware of that. There's also the phenomenon of desensitization, and this means that whether it's the taste or smell, that you are becoming overwhelmed and you need to take short breaks in between tastes or between beers to allow your, uh, your your palate and your, uh your sense of smell to kind of reset itself to, uh, you have to get rid of that, uh, desensitization. It could work against you in many ways. And the best way to do this is to take short breaks to drink water. Use palate cleansers such as bread, crackers, that sort of thing, and that can help you to get back in the groove, so to speak. So that's it for end of part two. Be sure and come back when we talk about this sequential steps in proper berry evaluation. Cheers. 4. Sequential Steps In Beer Judging: Hello and welcome back to Hotter Judge beer like a pro. In this segment, we're gonna be talking about sequential steps to proper berry evaluation and Rule number one in the sequential steps. Never taste the beer directly from the package. Uh, beer was not meant to be consumed directly from the can or bottle, even though it's done by the millions of times every single day. But as a beer judge as a your evaluator, it's incumbent upon you to always decant the beer into some clean glass word. So when we talk about the sequential steps, this is what it looks like. We always start with a sense of smell, and we go. We look at the beer and we taste the beer and we assess the aftertaste. And then eventually we assess the mouth feel of the hearing. We'll talk about all of these in he's upcoming slide with regards to smelling of beer. This is all about beer's aroma. The aroma should be assessed first because beer aromatics are fleeting. This means they walked off the into the air rather quickly. If a beers aromatics are lower, very difficult to assess, just try swirly the glass you agitate the beer and that causes CO two to come out of solution, you create more head. The carbonation that comes out of solution will bring more of the aromatics with, and we can go ahead and assess the appearance of the beer. You. Total appearance consists of the beer's color, its clarity and its head retention color of the beers dependent on the beer style itself. We know that beer styles run the color spectrum from pale yellow all the way to dark black and everything in between. Clarity is also dependent on beer style. Most beers are very clear. Others are expected to be maybe a little bit hazy or even opaque, depending on what style there. And head retention can vary by beer style. We know that some beer styles exhibit very little head, while others can often throw a very large, billowing head regarding flavor. Assessing a beer's taste is a matter of noting the various flavor nuances in the beer. Beer ingredients play a huge role in the beer's taste. We're talking about the grains, the hops, the use of the water, but so does the effect and result of Houston fermentation. There are certain fermentation characteristics that are created by the Yuste, such as fruitiness in the alcohol etcetera flavour. Assessment can include dividing the flavor into both poor taste and mid taste. Different ingredients could be more amplified on the palate, depending on where on the tongue there tasted. Ultimately, we get to aftertaste. And despite beer marketing to the contrary, beer is supposed to have aftertaste. We've been told for many, many years. The beers without aftertaste is supposed to be user to drink. Well, that's simply not true. It's in the afternoon after taste that all the flavors and the beer come together in balance and harmony. If a single flavor dominates the aftertaste than the balance and harmony are not achieved, and the overall assessment of beer may not be a positive one, many people agree that's in the aftertaste of a beard that encourages you to have another beer or not. So, ma feel is might be a new concept to you. One aspect of your evaluation that is often overlooked is that of must feel. It's simply the technical sensations of beer on your palate, Ma feel may include the prickly effects of carbonation. The body of the beer, which is referring to its thickness or viscosity. It could be the astringency from dark rain, or it could be hot bitterness and even the alcohol warrants could be considered in Moscow. Must feel can have a great effect on the overall appeal of a beer and should not ever be overlooked. So after you gone through the sequential steps in, uh, evaluating the beer, you should revisit those steps difficult, Possible. We know the time changes, temperature and temperature changes your aroma and flavor of the beard. So it's best to go back and reassess the aroma and taste before making a final determination about that beer. So that brings us to the end of part three. Be sure and come back for the next part when we talk about beer styles, Cheers. 5. Beer Styles: hello and welcome back to how to judge beer like a pro. In this segment, we're gonna talk about beer styles, and I need to be honest with you. The topic of beer styles is one that is very, very in depth. There's no way that I could teach you everything you need to know about beer styles with within the confines of this online course, you're going to do have to do some homework on your own. But anyway, let's go ahead and get started here talking about beer styles. There are won over 100 different beer style beer styles known to man their brood around the world. There are three beer style classifications that come first, followed by approximately 25 major beer styles. That is also followed by an approximately 75 different bier sub styles. When we talk about beer style classifications, we have ales, we have lagers, and we have hybrids. No keeping this simple. Uh, these beer classifications boil down to how the beers are fermented. It has to do with the yeast types that are used, and it has to do with the temperature and length of the fermentation. I just to I to give you an idea of how this works With Ailes, they use ales are fermented using what are called top fermenting yeasts and the beers air fermented at what is basically room temperature. For a matter of, let's say, 2 to 4 weeks thereabouts. When we talk about lagers, those are fermented with what we call bottom fermenting yeasts, and they're also fermented at cold temperatures, typically between, say, 40 and 50 degrees or so, which means it takes the use longer to finish fermentation, so fermentation would last. Let's just say 6 to 8 weeks or so Now hybrids. That's kind of a different animal. These were created much, much later, after they were already ales and lagers. The concept behind hybrid beers is that a brewer will brew a particular beer, and let's say he uses an ale yeast, but he'll fermented at cold temperatures. Or conversely, though, make a particular beer using a lager yeast for fermentation. But he would then fermented at warmer temperatures. So here we have a look. These are just some examples of how the major styles and the sub styles work. I've shown two examples here in the left hand column. We have Bock beer, which is in the lager family, and below that, you see five different sub styles. There's traditional Bach. There's Hellis Bach, which is a Hail Bach. There's my Bach, which is named for the month of May, and I There's Dapo back the deal. PPL means double in Germans. That's double back. And then finally, we have icebox. E. I s is the same as I c E in English icebox. So on the in the right hand column, we have stout as an example, and that's in the ail family. We know that the sub styles for stout are dry or Irish style stout, sweet or London style stout, open, ill, stout, tropical stout and imperial stout. And now these two different examples the box on the stout each have five sub styles. Not all major styles have that many sub styles, but many of them might have two or three eso. They add up ultimately to about 25 major styles and approximately 75 sub styles. Now this is one of the most important concepts regarding beer styles. This has to do with the three style parameters, and I mentioned this in an early segment of this course you talk about, I be use s our EMS And maybe these I've you means international bitterness units. And this is a numerical measure of the beers bitterness. Okay, s are ems that stands her standard reference method. This is just a measure of the beer's color, and it's a numerical measure of beer color at scale runs from 1 to 40. A B V means alcohol by volume. And this is a numerical measure of the beers alcohol content where most beers in the world run in the 5 to 6% range. There are beers as low as 2 2.5% beers as high as, say, 14 15%. And even higher than that. Now these beer style guidelines I keep on referring to they come to us specifically from the Beer Judge certification program. We use the B J. C P beer style guidelines, and these are the guidelines that I would recommend that you get for yourself. You can either go to the B. J. C P website at b, j, c p dot org's and search. Under guidelines. Make sure you get the 2015 version those are the most recent, or you can also using your smartphone. You can open up your APP store, do a search on B J C P. 2015 style guidelines, and you can actually down the Donald that to your home at no cost at all. And make sure that you look for the B J C P logo, as you see here on the left and right side of the screen. This assures you that these are the Majid emit beer style guidelines from B J C. P. Now, finally, there are other ways that you can learn about beer styles. In addition to the guidelines, I would certainly recommend doing some reading and if you choose to do go that way Ah, the book that I recommend most. Michael Jackson is a world renowned journalist, and he is from London. He wrote many different books, but his World Guide to Beer is considered the seminal work on the concept of beer style guidelines. Now, with regards to tasting, I would certainly recommend tasting traditional commercial examples, world beer styles and when I say traditional commercial examples, I mean don't rely on that's safe versus an American brewery to make a traditional version of a German beer style taste a German version of it or a British example, or a Belgian example of Beardstown. And then finally, if you might have travelled on your plans or in your itinerary to Europe, especially considering Belgium, Germany and UK have where most of the world's beer styles come from. If should you find yourself in one of this country, be sure and taste as many beers as possible. That will give you a very good insight as to what traditional beer styles taste like. So that brings us to the end of part four. Be sure and come back for Part five when we talk about how to evaluate beer cheers. 6. Environment and Continuity in Beer Judging: hello and welcome back to how to judge beer like a prober now in segments. Six. This has to do with environment and continuity in very evaluation. Let's take a look at what that means here with regards to the environment, there certain things that were certain expectations of the environment in which you are judging beer. First of all, that should be clean. I think that's that should go without saying it should be well lit. It's important to be able to see the beer you when you're checking out the appearance of the beer that's being having the appropriate lighting for that is good. Along with being able to see what you're writing on your score sheet or your judge notes, whatever the case may be, it's also important that the area be odor free. Now, whether we're talking about pets in your home or we're talking about kitchen aromas in a restaurant or some situation where there is food present anything like that musty, this rumble carpeting. Whatever the case may be, the area where you're judging should be as odor free as possible. So that's the environment. So now let's take a look at the continuity uh, the lighting we talked about from when we're talking about going from year to year, room to room, table to table beer to beer as you're doing these Azzurri This judging on a regular basis, you should have very consistent lighting. It's also important to serve the beer at the appropriate serving temperature again, from from table to table, room to room beer to beer. You should try to achieve the appropriate temperature across all beer styles, and that appropriate temperature, by the way, is best at about 45 degrees or so. Give or take moving up or down the thermometer scale just a little bit. Lastly, in terms of continuity, you should make a point of always using the same glassware from beer beer. Uh, it's important that the class would be the appropriate size and shape, especially for a beer tasting. It should be what we call beer clean. You notice I have that in quotation marks. You're clean is actually an industry term, and it means the highest possible cleanliness in that glass. The glasses should also be odor free. I know that this is not always an issue with glassware, but depending on what cleanser. You may have used to clean the glass, whether or not anybody had been smoking near the glassware, whether they have been sitting around for months before they were actually used, they may have picked up the motors, so I always make sure the glasses themselves road free. And this is particularly true, by the way, if, by chance you are using plastic wear, which is done quite often simply because there's no breakage, and it could simply be disposed of after the judging. But some plastic cups can come with their own, uh, odor, which is not pleasant or beer drudging. Ultimately, we're gonna take a look at the beer glass where I was just talking about in terms of size and shape. What you see on the screen there, these are really the ideal glasses. For the purposes of your evaluation, you see that they all have certain commonalities. The 1st 1 is that they're all stemmed and put it, meaning they have to stem there, and they have the foot, the bottom. This is where your hand should actually handle the glass. When you lived in their class, to your face or to your mouth. This is where you should be handling the glass. You're not putting your greasy fingerprints anywhere on the glass. You're not causing temperature changes in the glass. And obviously you can simply see the beer better without your fingers in the way. Secondly, all of these have well. Two of them are very obviously bulbous in shape around it, and one in the middle is not exactly round. But it's still shaped in very much the same concept anyway. The contour of the glass itself. You see, they all taper inwards at the top. This is also important for evaluation. Purposes that taper towards the top allows the glass to capture and concentrate the aromas . As you lift that glass to your face, your nose can actually be inside the glass. Enjoy the aromas as you're tasting beer, so that is pretty much it or part six and continuity and in continuity. In very evaluation, you sure and come back for the next segment when we will be talking about beer score sheets here 7. How to Evaluate Beer: hello and welcome back to how to judge beer like a pro. In this segment, we're gonna talk about how to evaluate here. So when you sit down with a beer in front of you, one of the things you need to do is to I kind of break the beer down in two different ways . The first question you need to answer for yourself is, Is this beer without laws? Does it have anything wrong with it in terms of a quality aspect? Then the second side of that question you're going to say We're gonna ask yourself, Is this beer a good representation of its style? So in that two part beer judging process and part one first, you must be able to find and identify faults in beer and part two of the question. You have to be familiar with various beer styles. The only way to get there. The best way to get there is to practice. Obviously, you'll need to study off aromas and flavours in order to familiarize yourself with them and you'll need to study beer styles for executive. Same reason to become more familiar with the various beer styles that exist. No with regards to studying beer styles. That's fairly simple in that it's something this is information that you can read. In addition to also consuming different beer styles. When it comes to studying off aromas and flavors, you actually have to experience them. That's altogether different. You can't just read about off aromas and flavours and get a good grasp of what they're all about. One of the best ways to do that is to actually get those kits that allow you to create your own little offer. Roman flavor tasting. And there are three different companies that I've identified here that can help you achieve that. In the far left side, you can see that there is a kit with small amputees or liquid ampules, and this comes to us from the Aceval Institute in Chicago. They have a website, which I will show in a subsequent slide where you can order these online. Likewise for the company in the middle. Perhaps you've heard of the sister room, uh, organization. They offer these little samples for you to spike your beers with aromas and all favors, and again I will provide you with a link or that website and Finally, on the right hand side of the slag, you'll see these little capsules. These come to us from a company known as a Roxanne, and here are those different websites that you can address. If you want to go to the through this evil institute sensory training kits than you see the website Oh, there on the screen. If you're interested in the rocks of product, you can go with the Iraq's of beer flavours kit with the Web site oh, there in the middle. And lastly, the sister own program has. It has its own basic favor kit, which is also actually made by the Iraq's A company. But it's marketed through the system own program, and it's less expensive. I should mention that all of these come with a considerable cost. So if you're going to be looking at them, don't, uh, don't be by sticker shock and consider working with other people who might also want to share in your little experiment here. That way, you can all I share the costs as well. Now, finally, with regards to very evaluation, there is a very peculiar vocabulary that goes along with your evaluation, and if you want a quick overview of off aromas and flavours and beer checkup vocabulary you'll find at the URL that you see there or B J. C. P. Ah. And likewise, there is a very dictionary like compendium of beer related words at this other one that craft beer dot com. The early you see at the bottom of the page, this one is actually very, very much very in depth. Um, a lot of information. That's an a dizzy glossary, very useful, and I would suggest checking it out. So that brings us to the end of part five. I recommend you coming back for the next segment on environment and continuity in your evaluation. Cheers. 8. Beer Scoresheets: hello and welcome back to how to judge beer like a pro. We're not going to talk about beer score sheets. The first slide you see here is actually, technically not a score sheet in the real sense that there is no scoring going on here. I simply wanted to share these with you If you take a look at the top of these two, Uh, what we call tasting notes you see on the left is the logo and the words World Beer Cup Judge tasting notes. On the right hand side, you'll see the logo or the Great American Beer Festival, also called judge tasting notes. Just I'm showing this simply for comparison's sake. These are the judge tasting notes that are used in those two major competitions here in the United States, but notice they are not called score sheets because there is no scoring done. No new miracle value is given to the beers as their judge. However, one score sheet that we are talking about here is the official one from the Beer Judge Certification program, and you'll see that this indeed does include scoring if you take a look at the extreme right hand side of the scoresheet. You'll see the different categories of aroma, appearance, flavor, mosque feel and overall impression. And you can give each one of those segments a specific score, which, if added up, could add up to a total of 50 or anywhere. They're below that number. This is the official scoresheet that you will be using. We're project for this course, all right, and this is how you can find it. This is the standard beer judge certification scoresheet, and you can go to this u R l and that's v j c p dot org's and you'll find it exact score sheet that you just saw on the screen. And again, this is something you'll want to download and eventually make copies of, because this is what you will be using to score beers or your project in the Byner. All right, so that is it very quickly. End of part seven. You sure and come back the next part when we talk about beer judging tools. Cheers 9. Beer Judging Tools: Hello and welcome back to how to judge beer like a pro in this segment, we're gonna talk about beard judging tools. And, uh, this is not something you find in the garage for the shed, but rather mostly online. You tools that we're gonna be talking about right now are the SRM color chart Beer flavor wheel from the beer flavour map. Now, this 1st 1 this is the S R M color chart. This is a way of expressing the color of beer or beer styles using a new miracle format. This allows you to assign a number or range of numbers to a beer or beer styles based on their expected or anticipated color range. Now let's say, for instance, when we're looking at ones and twos, we're probably talking about cream ales and ah Berlin devices. When we start getting into the 567 is now we're talking about I ps and so on. So on brown ales will be in the probably the 17 18 range porters in the 20 stouts, definitely in the upper thirties into yet extreme end of 40. So that's your SRM chart. This is something that is readily available on the Internet. Just do a search on SRM color chart, and you'll see many, many different copies of this. It's something you can download it, something you can print out. Ah, very easy to find and make your own. So let's move on. The 2nd 1 we're talking about here is the beer flavor. Real. This, uh, help a little device was has actually been around since the 19 seventies. It was created by a Doctor Morton Mail guard. It's often called male Guards Beer Flavor wheel. Very simple to use if you understand how it works, as you're doing Barre evaluation and you're thinking about what it is you're tasting or smelling. But you can't quite put your finger on the descriptive. What you do is you start on the innermost ring in the wheel and take a look around you see so free and oxidize and regular the nutty and cereal and you kind of focus in on which one of those pieces of the pie most closely identifies what it is you're trying to your taste or smell you're trying to put a name to, and as you work your way outward, let's say you you're smelling or tasting something suffering. You can work your way outward in that piece of pie, sticking with the color scheme, and you could see if itself it IQ or cooked vegetable, or maybe yeasty and simply continue to follow that outward to the outermost ring on the wheel, and you can narrow it down to a cooked vegetable that cooked cabbage or something sulfite IQ like garlic or anything else. Hodgins. That hydrogen sulphide or whatever the case may be, and so on, and so one of the entire wheel. That's pretty much how it works. If you would like to find this again, this is also widely available on the Internet that something you can download and simply make paper copies by putting them out. But if you would like a very nice um, ma'am, UNDATED version of it you can go directly to the American Society of Brewing Chemists. You see the website there? Www a S d c N e t that org. You can actually order this item from them, and along with many other things, you may want to take a look at while you're there. So there you have it with a beer flavor wheel. Um, like I said that have been around since the seventies. Well, it's being slowly replaced by this item called the Beer Flavour map. Um, the beer flavor wheel tell primarily with aromas and flavours. This beer flavor met, which was introduced within the last three years or so. This obviously deals with much more of the sensory aspect of judging. We're not just talking about flavor here. Taste and aroma. We're also talking about Moss Feel so this beer flavour map get much, much more to work with. And, um, it's pretty easy to find what it is you're looking for. Based on its you see that there's the color scheme. There's the pastes, all in the reddish rust color aromas in black, not feel in that green gray. And so pretty easy to work with. Pretty easy to find what you're looking for in very handy when you are doing your very evaluations. Now this is something that's also available online, I bet because it's a rather large format. If you try and copy it from the Internet, it's not going to copy very well. I found it up from the father about the hard way So what you can do is you can go to the people who created us. Ah, it's called draft Lab. You see the website there. Www dot draft lab dot com. You can order from them, and when you unfold, it's pretty good size. It's probably about 17 inches by 12 or 14 inches, good sized beer flavour map and also very have anything to have when you're doing your very evaluations. So there are the handy tools that we use for very evaluation. That brings us to the end of part eight. You sure? And come back for the next part. When we talk about the beer judging miscellany a lot of different loose ends here I will wrap up. All right, cheers. 10. Beer Judging Miscellany: hello and welcome back to how to judge beer like a pro your final segment when I kind of wrap up a lot of different things here. What I would like to start with is after seeing everything that was presented. Do you still want to become a beard judge? If so, these air some of my recommendations. First of all, you should taste and evaluate a lot of commercial beer. There's no better way to learn about beer styles and taste them Are reading the beer style guidelines, UH, preferably from the Beer Judge certification program and by all means, always take notes when you are doing your evaluations. If you are not already brewing beer in your own home, I would suggest that it's Ah, it's a good idea if you can to start brewing beer in your home. Beyond tasting a lot of different beer styles, there's no better way to understand what goes into brooding various beer styles and to make them yourself at home. This gives you a little bit bit more insight into how beers are made, the various ingredients and the processes that make this wonderful beverage we call beer if you are not interested, if for any reason, cannot become a beard judge. That doesn't mean you can't also in a different way and cirque yourself in the local home brewing culture of the club. Um, you could become a steward at competitions. These competitions take place on a very regular basis. Wherever there are beer clubs, you could always look up local beer clubs and see if there are any or how many or where they're located. By becoming a steward, you could learn a ton about judging and about beer styles simply by volunteering to help out at a homebrew competition. So certainly consider that also, if you have the opportunity to tour breweries, whether their local or whether you find them as you traveled for work or for pleasure, whatever the case may be, seek out the local breweries and take a tour of possible. Never miss an opportunity to visit a brewery and remember to taste their beers and take a tour of the brewhouse and speak to the brewmaster. If that's a possibility. Um, if you travel to Europe, there is no better place on Earth to learn about good beer, especially Belgium, Germany and UK. These countries are the cradle of modern brewing. There's no better all around beer education and soaking in the beer culture that these countries have to offer. Finally, set your sights on becoming a B J c p J B J C P. Beer Judge will be Beer Judge certification program. This beer judge training is very intense and focused, but in a good way. This is by the book judge training that cannot be gained elsewhere. I guarantee you, if you take the steps towards achieving your beer judge certification, um, it will definitely be worth it. Then I think you'll enjoy and appreciate that opportunity. Now. I have slightly different level once you get into judging. I would be remiss if I didn't cover some of these topics before signing up on this course. There is what we call professional courtesy that is suggested and kind of required in the sense. If you are someone who smokes ORV apes, I strongly strongly recommend that you don't do that before or during any judging that's being done, especially with other people, for the same reasons you shouldn't use any clones of perfumes. You should try to use unscented soaps or shampoos. So you don't come to the table reeking of these different fragrances. And on a different note, there should be no cell phone use at the table. Cell phones, as we all know, are very widely used by pretty much everybody these days. And when there's a little bit of downtime, it's kind of a, uh, people have a tendency to want to grab their phone and occupy their minds with playing around the phone, checking email. They're sending text whatever the case may be, but this is actually considered rude and distracting, so I would strongly recommend it. Don't play around with your phone at the table. If you need to take or make a call or send a text or whatever the case would be, step away from the table. Step out of the room if necessary. But just be kind to your fellow judges. Now. Last but not least, this is the list of proposed beer styles that I mentioned earlier in this course or the course project. I mentioned that you should put together a binder using the V J. C P score sheets. These are my recommended beers that you should taste and what I did is I separated into ales, lagers and hybrids, and I purposely chose beer styles that are off the beaten track out of the ordinary. Some that are a little bit might even be a little bit more difficult to find. Which, by the way, is why I included 15 unlisted, where you only need to choose 10 of those. If you've never tried, it goes a Are Flanders red or a rock beer or a Baltic porter? This is your opportunity to grow beyond your comfort zone. Go out and find these beers. If it all possible, try them. Evaluate them. And believe me, you will come to appreciate the world of beer styles in a much greater sense, and it will help you to appreciate all the different beers. You'll hoping that you may eventually taste all 15 beers on this list. But this is just to get you started. So there you have it where the proposed beer styles for your binder and that brings us to the end of this course. I sincerely hope that you enjoyed it. I hope you got something out of it, and I hope you're all successful in becoming a beard judge, and eventually you start judging like a pro. Cheers