AromaFlavor Workshop and the BJCP - PowerPoint PPT Presentation

1 / 40
About This Presentation
Title:

AromaFlavor Workshop and the BJCP

Description:

Study guide for those who might want to take the exam. Exam is 3 hours, $50.00 ... Classic yeast derived Banana notes. Indication of low oxygen. Sample 2. What ... – PowerPoint PPT presentation

Number of Views:56
Avg rating:3.0/5.0
Slides: 41
Provided by: rexhal
Category:

less

Transcript and Presenter's Notes

Title: AromaFlavor Workshop and the BJCP


1
Aroma/Flavor Workshopand the BJCP
  • 2008
  • MBG/MBAA Conference

2
Sources
  • Sigma-Aldrich
  • 800-227-4563 Product W600016
  • Siebel Institute of Technology
  • www.siebelinstitute.com
  • Beer Judge Certification Program
  • www.bjcp.org

3
Workshop Program Overview
  • Part One BJCP
  • Beer Judge Certification Program Summary
  • Part Two the sensory panel
  • The elements of success
  • How to taste
  • Part Three exercises
  • Sample Aroma/Flavors

4
The BJCP
  • The BJCP was founded in 1985
  • Has administered the Beer Judge Examination to
    4,472 worldwide.
  • Nearly 2,500 currently active judges
  • Members have judged over 396,580 beers and we
    have sanctioned over 3,226 competitions.

5
The BJCP
  • The purpose of the Beer Judge Certification
    Program is to promote beer literacy and the
    appreciation of real beer, and to recognize beer
    tasting and evaluation skills. We certify and
    rank beer judges through an examination and
    monitoring process.

6
The BJCP
  • Tools for your use downloadable, free
  • Style Guidelines
  • Score Sheets
  • Study guide for those who might want to take the
    exam
  • Exam is 3 hours, 50.00
  • 10 questions or parts
  • Evaluate four beers
  • Grade is combination of above
  • Rank determined by score and experience

7
The BJCP
  • www.bjcp.org
  • GABF and World Beer Cup are BJCP sanctioned
    events
  • BJCP Judges are part of the panels
  • You can use this material for your own use and/or
    your sensory panel

8
The Elements of Success
  • 1- The Environment
  • 2- Your Equipment
  • 3- Sample Presentation
  • 4- The Instrument

9
The Elements of Success
  • 1- The Environment
  • Venue
  • Air Quality
  • Distraction Free

10
The Elements of Success
  • 1- The Environment
  • 2- Your Equipment
  • Beer Clean Glasses/Clear Plastic Cups
  • Water
  • Dump Buckets
  • Palate Cleanser
  • Openers
  • Mechanical pencils
  • Forms

11
The Elements of Success
  • 1- The Environment
  • 2- Your Equipment
  • 3- Sample Presentation
  • Blind
  • Stewards/Servers
  • Style Category Serving Order
  • Sample Order Bias
  • Temperature

12
The Elements of Success
  • 1- The Environment
  • 2- Your Equipment
  • 3- Sample Presentation
  • 4- The Instrument(s)
  • You (and your panel)
  • Biases
  • Personality
  • Man vs.. Woman
  • Age
  • Stress
  • Health
  • Experience/Knowledge

13
How to Taste Beer
  • Sensory Evaluation
  • Use your senses of
  • Sound
  • Smell
  • Sight
  • Taste
  • Feel

14
How to Taste Beer
  • Sensory Evaluation
  • Use your senses of
  • Sound?

15
How to Taste Beer
  • Sensory Evaluation
  • Use your senses of
  • Sound
  • Smell
  • The most important
  • 80 of taste

16
How to Taste Beer
  • Sensory Evaluation
  • Use your senses of
  • Sound
  • Smell
  • Sight
  • Color, clarity, carbonation, head, head color,
    head retention,
  • legs

17
How to Taste Beer
  • Sensory Evaluation
  • Use your senses of
  • Sound
  • Smell
  • Sight
  • Taste
  • Each ingredient
  • Process
  • Stylistic Accuracy

18
How to Taste Beer
  • Sensory Evaluation
  • Use your senses of
  • Sound
  • Smell
  • Sight
  • Taste
  • Feel?

19
How to Taste Beer
  • Sensory Evaluation
  • Use your senses of
  • Sound
  • Smell
  • Sight
  • Taste
  • Feel
  • Finish, Aftertaste
  • Overall opinion

20
The Tongue
  • The tongue can taste five things
  • We are only concerned here with four
  • Sweet
  • Salty
  • Sour
  • Bitter

21
The Tongue
  • The 5th Flavor is Umami (deliciousness)
  • Ripe tomatoes, fish paste, anchovies, pepperoni,
    parmesan cheese, mushrooms, chicken soup, etc.
  • Glutamate, MSG
  • www.umamiinfo.com

22
The Tongue
  • Beyond these five things all other flavors come
    from your sense of smell!

23
Tongue and Nose
  • Suggested Exercise
  • The Mint Life Saver

24
First Exercise
  • The Triangle Test (Discrimination Test)
  • We present three samples
  • Your job is to determine which is different
  • Try to preserve as much of the samples as
    possible, this is not about drinking, its about
    sensory analysis

25
First Exercise
  • The Discrimination Test
  • We present three samples
  • You job is to determine which is different
  • Sample A?
  • Sample B?
  • Sample C?

26
First Exercise
  • The Discrimination Test
  • We present three samples
  • You job is to determine which is different
  • Sample A? Coors Light
  • Sample B? Coors Light with Salt
  • Sample C? Coors Light

27
First Exercise
  • This is a great test to use for panel selection
  • We are done with sample B
  • Preserve/Combine Samples A and C
  • This is our control sample
  • Next five samples are all Coors Light PLUS?

28
Sample 1
  • Sample 1 (and all subsequent samples)
  • Swirl and sniff
  • Try to recall aromas and flavors
  • Use descriptors that work for you
  • You do not have to know the chemical name to
    describe a aroma/flavor

29
Sample 1
  • What do you perceive?

30
Sample 1
  • What do you perceive?
  • One you are all familiar with
  • Isoamyl Acetate
  • 1 of the 3 most common of 90 esters found in beer
  • Classic yeast derived Banana notes
  • Indication of low oxygen

31
Sample 2
  • What do you perceive?

32
Sample 2
  • What do you perceive?
  • One of the most commonly found
  • Trans-2-Nonenal
  • Papery, cardboard, fatty, stale
  • Classic signs of oxidation, age
  • Appropriate for aged beer
  • Barley wine, old ale
  • Sherry-like

33
Sample 3
  • What do you perceive?

34
Sample 3
  • What do you perceive?
  • Another common one but less known
  • Ethyl Hexoanate
  • 1 of the 3 most common esters in beer
  • Sluggish yeast
  • Stored yeast
  • Estery
  • Apple
  • Wine-like

35
Sample 4
  • What do you perceive?

36
Sample 4
  • What do you perceive?
  • Ethyl Acetate
  • 1 of the 3 most common esters found in beer (all
    three used in this program)
  • Warmer Fermentation Temp.
  • Higher alcohol
  • Solventy
  • Nail Polish Remover
  • Pineapple
  • Common ester, usually bigger beers
  • Best below threshold

37
Sample 5
  • What do you perceive?

38
Sample 5
  • What do you perceive?
  • Acetic Acid
  • Sour
  • Vinegar
  • Burning
  • Yeast and Bacterial Spoilage

39
The Sensory Evaluation of Beer
  • Conclusion
  • Use the tools provided by the BJCP
  • Set up your panel for success
  • Aroma is 80 of flavor
  • Threshold levels vary
  • Sensory is important, be the first to know your
    beer
  • More important is process

40
THANK YOU!
  • ENJOY THE CONFERENCE!
Write a Comment
User Comments (0)
About PowerShow.com
Home About Us Terms and Conditions Privacy Policy Presentation Removal Request Contact Us
Copyright 2024 CrystalGraphics, Inc. — All rights Reserved. PowerShow.com is a trademark of CrystalGraphics, Inc.
The PowerPoint PPT presentation: "AromaFlavor Workshop and the BJCP" is the property of its rightful owner.
Do you have PowerPoint slides to share? If so, share your PPT presentation slides online with PowerShow.com. It's FREE!