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2016 Homebrew Con (National Homebrewers Conference) BJCP Event Information
The BJCP will be holding several events during the week of the 2016 Homebrew Con in Baltimore, MD, including exams, a reception, educational sessions, and meetings. Homebrew Con is the new name for the National Homebrewers Conference. It should be noted that while Homebrew Con will begin Wednesday, June 8, 2016, BJCP events will begin a day earlier on Tuesday, June 7, 2016 and continue throughout the conference. Please make the appropriate travel plans should you plan to attend any of the earlier events.
While most Homebrew Con events will take place at the Baltimore Convention Center, most of the BJCP events will be held at the Renaissance Baltimore Harborplace Hotel, two short blocks from the Baltimore Convention Center. Information on the conference and hotels may be found on the Homebrew Con web site and on the Visit Baltimore Homebrew Con official page.
BJCP Exams
Four exams will be administered during the week of Homebrew Con. The four exams will be spread between two days in the same room so that if an individual wishes to take all four exams, he or she may do so.
Currently all exams are slated to be administered in the Kent room on the sixth floor of the Renaissance Baltimore Harborplace Hotel. The location, however, is subject to change. Registered examinees will be provided any updates should the location change.
In order to take one of the exams, an examinees must meet all prior requirements to be eligible to take the exam, contact the Exam Administrator to secure a spot, and pay the appropriate Exam Registration fee prior to taking the exam.
If you're unable to take one of the exams at Homebrew Con, the BJCP provides other exam sites and opportunities. Further information may be found in the Exam Center on the list of scheduled exams.
BJCP Beer Written Proficiency Exam
The BJCP Beer Written Proficiency Exam will be held from 2:00 p.m. to 3:30 p.m. on Tuesday, June 7, 2016. The room will be available for examinees beginning at 1:30 p.m. Examinees are asked to please arrive no later than 1:45 p.m. as the exam will begin at 2:00 p.m.
The Exam Administrator for this exam is Stephen Clapham, and the backup contact is BJCP Events Coordinator Jeff Sanders.
This exam is capped at 30 participants. To register for this exam, please first verify you have met all necessary pre-requisites, and then contact the Exam Administrator to register.
BJCP Cider Judging Exam (trial)
The BJCP Cider Judging Exam (trial) will be held from 4:30 p.m. to 6:00 p.m. on Tuesday, June 7, 2016. The room will be available for examinees beginning at 4:00 p.m. Examinees are asked to please arrive no later than 4:15 p.m. as the exam will begin at 4:30 p.m.
The Exam Administrator for this exam is Stephen Clapham, and the backup contact is BJCP Events Coordinator Jeff Sanders.
This exam is capped at 30 participants. To register for this exam, please first verify you have met all necessary pre-requisites, and then contact the Exam Administrator to register.
It should be noted that as this is a trial exam, those who pass it will be required to serve as graders for future exam instances. Please contact the Exam Administrator for more information.
BJCP Beer Judging Exam
The BJCP Beer Judging Exam will be held from 8:30 a.m. to 10:00 a.m. on Wednesday, June 8, 2016. The room will be available for examinees beginning at 8:00 a.m. Examinees are asked to please arrive no later than 8:15 a.m. as the exam will begin at 8:30 a.m.
The Exam Administrator for this exam is Michael Bury, and the backup contact is BJCP Events Coordinator Jeff Sanders.
This exam is capped at 60 participants. To register for this exam, please first verify you have met all necessary pre-requisites, and then contact the Exam Administrator to register.
BJCP Mead Judging Exam
The BJCP Mead Judging Exam will be held from 10:30 a.m. to 12:00 p.m. on Wednesday, June 8, 2016. The room will be available for examinees beginning at 10:10 a.m. Examinees are asked to please arrive no later than 10:20 a.m. as the exam will begin at 10:30 a.m.
The Exam Administrator for this exam is Michael Bury, and the backup contact is BJCP Events Coordinator Jeff Sanders.
This exam is capped at 30 participants. To register for this exam, please first verify you have met all necessary pre-requisites, and then contact the Exam Administrator to register.
BJCP Judges' Reception
The BJCP Judges' Reception is part social event, part continuing education event. Those judges who attend will be awarded 2 Continuining Education Program (CEP) points. Most judges who arrive Wednesday pre-conference attend this event.
The BJCP Judges' Reception includes a three course gourmet plated lunch for attendees, a series of brief BJCP-targeted informational sessions led by subject matter experts on topics relevant to BJCP judges, samples, gratuity and meal service.
The The BJCP Judges' Reception will be held from 12:30 p.m. to 3:30 p.m. on Wednesday June 8, 2016 in the Watertable Ballroom (Salons A-C) on the fifth floor of the Renaissance Baltimore Harborplace Hotel. The location, however, is subject to change. Registered attendees will be provided any updates should the location change. The room will be opened at 12:00 p.m. for attendees to select a seat after check-in. Food service will begin at 12:30 p.m.
This event will be video-recorded. This event is open to both BJCP judges and their guests. All attendees must be 21 years of age. This event is capped at a maximum of 160 attendees. The price of a ticket is $30 for BJCP judges, and $50 for guests.
The Reception Coordinator is Bill Heverly, and the backup contact is BJCP Events Coordinator Jeff Sanders.
To register, please visit the CEP Events Registration application. Once completed, print out a copy of your receipt as it will serve as your ticket for admission. Be sure to choose the NHC 2016 JUDGE RECEPTION event! You can bring guests, but you cannot add them later. You must input and pay for your guests at the time you register.
BJCP Judges' Reception Agenda
12:00 p.m. - 12:45 p.m. Check-in and Lunch 
Attendees will begin check-in and find a seat. Lunch will be served beginning around 12:30 p.m. For more information on the menu items available, please see below. 12:30 p.m. - 12:45 p.m. Introduction and Welcoming Remarks Jeff Sanders, BJCP Events Coordinator
Bill Heverly, BJCP Judges Reception Coordinator
Gordon Strong, BJCP President and Mid-Atlantic Representative
BJCP Events Coordinator Jeff Sanders will provide welcoming remarks to conference attendees visiting Baltimore, including details on events during the week, and the importance of beer and brewing to the history of Baltimore. BJCP President, Mid-Atlantic Region Representative and Grand Master XI judge Gordon Strong will provide opening remarks to attendees and a welcome to the Mid-Atlantic region, including remarks on sessions during Homebrew Con of specific interest to BJCP Judges.
The BJCP Judges' Reception Coordinator Bill Heverly will provide remarks on the speakers selected for the session, context behind their presentations, and introductions of the speakers.
12:45 p.m. - 1:30 p.m. Understanding Sensory Perception of Beer Tom Flores, Brewmaster, Brewer's Alley and Monocacy Brewing (Frederick, MD), UC Davis Brewing Graduate 
Tom Flores started homebrewing at a fairly young age and continued this hobby into college as he was studying for a degree in Biochemistry at the University of Maryland, College Park. As he approached the end of his studies, he was prompted to make a definitive move towards his future: he landed a summer job at the newly founded Wild Goose Brewing Company in Cambridge, Maryland and within two short weeks fell in love with brewing. Once his obligation for the summer was finished, he returned to school to wrap up his undergraduate studies and that autumn he decided to apply to the Department of Food Science and Technology at the University of California, Davis to obtain a Master of Science degree, with an emphasis in brewing. As part of this program, he sat for, and passed, the Institute of Brewing (London) Associate Membership Examination in 1993 (now referred to as Institute of Brewing and Distilling, Diploma in Brewing Examination, Modules I - III). While still in graduate school, he was asked by his research advisor and professor, Michael J. Lewis, Ph.D., to assist in a class given at the 1994 Craft Brewers Conference in Portland Oregon, where he met Hugh Sisson, founder of Clipper City Brewing Company (Baltimore, Maryland), known today for their Heavy Seas beers. This encounter led to Tom being hired as the Brewmaster for Mr. Sisson’s startup brewery, so he left California before finishing school in order to take the job at Clipper City and finish writing his thesis from Maryland. This proved very difficult in the midst of 80+ hour work weeks, but he was able to finally finish all the requirements for his degree while at the same time setting up a brewery from scratch.
During his time at Clipper City, Tom heard of an opportunity at a relatively new brewpub in nearby Frederick, Maryland and decided to explore the possibility of learning this side of the industry as well. This initial inquiry was the beginning of a long-term position with Brewer’s Alley Restaurant and Brewery which continues to this day. In that time, Tom has seen the brewpub become an anchor of the restaurant scene in Frederick’s downtown historic district. From his first day at the pub he set out to change the expectations of local beer drinkers and introduce them to the possibility of beer with a variety of flavors and complexity. As demand for Brewer’s Alley beer has steadily increased over the years, it became necessary to expand operations offsite with the addition of a packaging-only brewery (Monocacy Brewing Company) in order to keep up with demand and facilitate a series of renovations at the pub, which will culminate in the restoration of brewpub operations with a new brewhouse. Additionally, Tom has been developing a malthouse operation with a local dairy farmer in order to utilize barley, rye and wheat grown in the nearby fields of Frederick County, Maryland. This project began in the year 2000 and has led to the founding of Amber Fields Malting and Brewing Company.
Tom is also an active member of the American Society of Brewing Chemists, the Master Brewers Association of the Americas (MBAA) and the Brewers Association (BA). He currently serves on the BA Board of Directors, BA Technical Committee, as well as the MBAA Foundation Committee and MBAA Scholarship Sub-Committee.
This mix of operational experience and industry service has given Tom an interesting perspective that is colored by involvement in both packaging and brewpub breweries and having to manage growth while maintaining beer quality standards.
1:30 p.m. - 2:15 p.m. The Progress of Pre-Prohibition Porter Peter Jones, Beer Historian, Homebrewer, BJCP Certified Judge
Michael Stein, Educator, Brewer, Author, Historian
This presentation charts the passage of porter and brown stout from industrialized England during the time of George Washington and follows its development into American Pre-Prohibition Porter. A discussion of Pennsylvania Porter and American influence on ingredients including porterine and molasses can help you judge one of America's unique indigenous beers as it was made in the 18th, 19th, and early 20th centuries. We'll taste a pre-prohibition porter based on an early twentieth century recipe found at the National Archives from the Commonwealth Brewery of Pennsylvania and compare it to modern American porter.
This presentation will discuss ways in which brewers use historic techniques from American, German, and English breweries, and how judges can learn to detect them. Historic ingredients and historic processes will be discussed throughout the presentation so that judges will understand there really truly is nothing new under the sun, but that there are recipes and techniques that are new to them. Historical sources such as Wahl & Henius' American Handy-book of Brewing, Malting, and Auxiliary Trades, pre-prohibition reports from breweries found at the National Archives and The Simpsons. Of course, no concrete brewing experience can be gained from The Simpsons, but thanks to a pre-prohibition recipe from the Commonwealth Brewing Company, Philadelphia, PA, we know that their Pilsner, Muenchner, and Porter were all made from the same mash, save an addition of carmel extract for the Muenchner and an addition of porterine for the porter. A recipe highly evocative of the Simpson's visit to the Duff factory where Duff, Duff Lite, and Duffy Dry, all flow from the same manifold.
Peter is an historian of beer, long time homebrewer and BJCP-certified Judge. In addition to many roles within the DC Homebrewers Club, he’s contributed to recipe formulation and brewing for more than 10 different professional beers produced in as many DC area breweries. Peter has also helped DC Brau and the Heurich House Museum, as representative for the DC Homebrewers club, historically interpret its namesake Pre-Prohibition lager from the Christian Heurich Brewing Company and organized a historic beer dinner celebrating the War of 1812, among many projects. His work has been recognized publicly by the Washington City Paper, Takoma Park TV, Mid-Atlantic Brewing News, and the Washington Post.
Mike Stein is an educator, brewer, author, and historian. He is the Official Brewery Tour Guide & Historian at DC Brau Brewing Company and is a Senior Staff Writer at DCBeer.com. He has presented his work on the Kojo Nnamdi Show, at the DC Historical Society's Annual Conference, and at the Takoma Park Arts & Humanities Commission. He has appeared on the Smithsonian's National Museum of American History stage discussing the sour porter blend he brewed with Bluejacket brewery, recreating four ales based on the two-centuries old beers of the District’s first brewery, The Washington Brewery at Navy Yard. He has also interpreted and brewed additional historical beers with Union Craft Brewing in Baltimore, Lost Rhino Brewing Company in Ashburn Virginia, and DC Brau Brewing Company in D.C. Mike has also consulted on the creation of historic beers with The Brewer's Art and Oliver's Breweries In Baltimore, The Brewer's Alley in Frederick, Maryland a nd Right Proper in Washington, D.C.
2:15 p.m. - 3:00 p.m. Understanding and Judging Flavor Additives in Beer Jim Wagner, Brewmaster and VP, DuClaw Brewing 
A natural to the craft, Jim began home brewing in 1991 and over the next seven years won more than 60 ribbons, trophies, and awards from competitions in 19 different states, including medals in the first two MCAB competitions. In 1998 he turned pro and was immediately drafted by DuClaw Brewing Company of Baltimore, Maryland. As Brewmaster, Jim’s recipes and commitment to quality have been key components in the company’s growth from a small brewpub to a regional craft brewing powerhouse, leading his team of brewers to countless regional trophies, two GABF medals, and a World Beer Cup award along the way. A member of the BJCP, he became recognized in 1998 and achieved certification in 2004. When not brewing, he enjoys the music of Wrinkle Neck Mules, playing poker, fishing, metal detecting, and shooting bottle rockets horizontally. 3:00 p.m. - 3:15 p.m. Closing Remarks Jeff Sanders, BJCP Events Coordinator
Bill Heverly, BJCP Judges Reception Coordinator
The session will conclude with closing remarks on upcoming BJCP events, notes about the upcoming BJCP Education Session and Members Meetings, and notes on the 2016 National Homebrewers Competition.
BJCP Judges' Reception Menu
Attendees of the BJCP Judges' Reception Menu will be served the following menu items as part of their admission. Vegetarian options are availble upon request. Items are subject to change.
From the Land Warm rolls and salted butter
Classic caesar with romaine, home made croutons, shaved parmesan, and caesar dressing
Frenched chicken breast, rosemary lemon jus
Garlic mashed potatoes
Baby green beans
Roasted tomatoes
Chocolate cake
Lemonade, iced tea, or water
BJCP CEP Education Session
The BJCP Education and Training Directorate, who oversees the Continuing Education Program (CEP), will host a BJCP CEP Education Session. The intent of the session is provide targeted and focused education for members of the BJCP on a topic of significant and current importance. The BJCP CEP Education Session will be held on Wednesday June 8, 2016 from 4:00 p.m. to 6:00 p.m. in the Watertable Ballroom (Salons A-C) on the fifth floor of the Renaissance Baltimore Harborplace Hotel. The location, however, is subject to change. Registered attendees will be provided any updates should the location change. The room will be opened at 4:00 p.m. for attendees to select a seat. Attendance at this event is capped at 120 maximum attendees.
This year the Education Directorate will run an interactive workshop on how to proctor tasting exams. The proctors play a very critical role in the exam process because the exam graders heavily rely upon the feedback that the proctors provide. This workshop will discuss proctor expectations, key items that proctors should address, and a group exercise where attendees will fill out proctor sheets for two different samples. Anyone who is eligible to be a tasting exam proctor (beer, mead, or cider) or is thinking about advancing to eventually becoming a proctor is encouraged to attend.
The session will also include the unveiling of a Training Portal, and an overview.
The BJCP CEP Education Session Event Organizer is Education Director Randy Scorby, and the backup contact is BJCP Events Coordinator Jeff Sanders.
To register to attend this event, please use our CEP Events Registration application. Be sure to select the NHC2016 Exam Proctor Training event!
BJCP Members' Meeting
The BJCP Members Meeting will be held at the Baltimore Convention Center, Level 300, Rooms 307-308 from 4:30 p.m. to 5:45 p.m on Saturday, June 11.
The Members meeting provides the BJCP Board and Staff an opportunity to provide updates on the Program, as well as solicit feedback and address specific issues. The meeting is intended to be part informational, part discussion.
The BJCP President and Regional Representative, Gordon Strong, will facilitate the BJCP Members Meeting, with backup support provided by the BJCP Events Coordinator Jeff Sanders. Local beers brewed by local professional breweries that started as homebrewers will be served during the session.
This event will be video-recorded. All attendees must be 21 years of age and be attendees of Homebrew Con. This event is capped at 100 attendees maximum.
The agenda will likely be the following:
- Welcome and Introduction
- Remarks on Beers Being Served
- Remarks by the President / Regional Representative
- Plans for Coming Year
- Action Items From Board and Staff Meeting
- Presentation: BJCP Projects Portal
- Open Forum
- Closing Remarks
Other Relevant Events
NHC Baltimore Final Round Judge & Steward Registration
The AHA is looking for volunteer judges, stewards, and staff. You can volunteer to help by visiting http://www.brewingcompetition.com/final/ and clicking the "sign up here" link in the blue box.
The majority of the judging takes place Thursday morning (June 9), so you won’t miss any of the seminars, and it’s a great way to start off your conference experience.
We look forward to seeing you in Baltimore!
– Bruce Buerger & Luann Fitzpatrick - Judge and Steward Coordinators for NHC Final Round
Cider Tasting presented by Millstone Cidery
Local cidery Millstone Cellars will be conducting a special cidermaking workshop for BJCP judges. Millstone will be exploring distinctive wild fermentation and barrel-aging process, while sampling from a variety of unique cider and mead samples pulled directly from the barrels, as well as a variety of yeasts. There will be lots of time for Q&A with cidermakers Curt Sherrer and Ian Mansfield. More details may be found at https://www.eventbrite.com/e/cider-brewing-with-millstone-tickets-24973178449. Those attending the event will receive two BJCP CEP points.
