BJCP Beer Judge Training (German Wheat Beers)

Learn about the BJCP Guidelines for German Wheat Beers

This months BJCP training class will be led by Ed Meason from Central Florida Homebrewers Club, CFHB, and we will be focusing on German Wheat beers. As a result, this will be our first joint meeting with CFHB and it should be a blast! So come out and learn about German wheat beers and soon enough you will have the knowledge to become a BJCP judge and a better brewer.

You can also find information on this class via Facebook by clicking on this link: BJCP Training Class Facebook link

Beer styles that will be discussed at this meeting:

Altbier (7B)

A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases with the malt richness).

Kolsch (5B)

A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic.

American Wheat (1D)

Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.

Weissbier (10A)

A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.

Dunkles Weissbier (10B)

A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking.

Weizenbock (10C)

A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.

Berliner Weisse (23A)

A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.

Rauchbier (6B)

An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic.

Power point: BS-GermanWheat-OL