Judge’s Choice Submission Details

If you are submitting to the Judge’s Choice contest, please follow the below instructions:

1: Fill out and print a bottle ID form AND a detail form for each entry you are submitting. The detail form can contain as much or as little recipe detail as you like.
2: Attach a bottle ID form to each of two bottles for your entry by rubber band and include one copy of the detail form.
3: Submit along with $5 cash payment at The Thirsty Quaker (492 Monmouth St, Jersey City, NJ) by Friday, September 19. You can also mail entries to this address.


JCBC is now insured!

Thanks to the American Homebrewers Association, the Jersey City Brew Club is now insured! The AHA worked out a deal with West Insurance to insure homebrew clubs around the country under a group program which allows up to $1 million liability and liquor liability insurance for each instance.

The cost is only $3.50 per member – your dues at work! It’s a great price, and gives our club a bit of extra insurance should something happen at one of our events.

Announcing the 4th Annual JCBC Homebrew Contest!

The 4th St Arts Fest has come to an end, but JCBC’s Annual Homebrew Contest hasn’t! This year we are joining Jersey City Theater Center for their “Artoberfest” at Merseles Studios to host our homebrew contest. Artoberfest will be a day of art, music, and food, with beer from local breweries, including NJ Beer Co! And of course, homebrew!

Saturday, September 27

The format this year will be a little different than what we usually do. There are going to be two prize groups for this year’s contest, judged in different ways:

  • Judge’s Choice – This year’s contest is BJCP Sanctioned, meaning you will get great feedback from BJCP-certified judges. The entry fee is $5, and two unlabeled bottles (with entry sheet) must be dropped off at The Thirsty Quaker by Friday, September 19. The entry fee will be waived if also joining the People’s Choice competition. At the moment, only 75 entrants will be allowed, but more spots may open if we get more judges. These entries will be judged the week before, Saturday September 20.
  • People’s Choice – The people’s choice will be similar to previous years, where contestants bring up to 5 gallons of beer to serve to attendees. If joining the People’s Choice competition, your entry fee for Judge’s Choice is waived. Kegs or bottles are both fine. Entrants may bring multiple beers, but will be limited to entering only two for consideration. Ice and tubs will be provided. Space is set at a maximum of 24 entrants!
  • Volunteers & Judges – If you are BJCP certified, we would love to have you attend and judge our entrants! If you are not a certified judge, we could still use your help the day of, by organizing beer for the judges and helping brewers with pouring. Sign up below!

Sign up as a judge or volunteer

Sign up as a brewer


Tickets on sale now for JCBC Summer Walking Tour July 26

Curious to see local homebrewers’ setups? Take an afternoon tour of Hoboken and Jersey City, visiting home breweries and sampling homebrewed beer. After the tour, head home or stay late to join us at a Jersey City bar! Homebrewers and curious beer lovers both welcome!

This tour will include 4 stops in Hoboken and Jersey City, with multiple samples of homebrewed beer and snacks at each stop. The ticket also includes a one-way ticket on the Light Rail.

Note: This is a walking tour, taking 5-20 minutes between stops. Please wear appropriate footwear. Also, please come with a full stomach to offset all the beer!

Get your tickets fast, once they are sold out, we will not put any more on sale!

Details and tickets here: http://jcbctour2014.brownpapertickets.com

The Jersey City Malt Liquor Challenge!

The Jersey City Malt Liquor Challenge has begun! If you want to enter the Malt Liquor Challenge, just brew up enough malt liquor to share, and bring it to our BBQ on Sunday, August 31 (the day before Labor Day. Time and location tbd).

We’ll have two awards: Best in Show, and True to Style, voted on by the participants. At the moment, the prizes are just bragging rights, but if we get enough entrants we’ll think up something more appropriate.

Comment here or use our Contact Page  if you’d like to participate.

Style Guidelines:

  • Grain bill must be over 50% adjuncts
  • Alcohol percentage should be 6-9.5% by volume (any higher and it’s basically just a tripel or quad)
  • Color should be straw to amber
  • Should be clear
  • Lagering is recommended but not necessary

Your malt liquor doesn’t need to be in 40s, but that would probably earn you some cred.

Our calendar & events are down at the moment

Just an FYI that our events are currently not working. We’re trying to sort it out. In the meantime, here are the important events you need to know about:

Saturday, May 3 Beer & Chili Fest @ Grove St

Sunday, May 18 Grand Opening BBQ @ The Thirsty Quaker

June 12-14 National Homebrew Conference in Grand Rapids, MI

Our Monthly Meeting, the 3rd Wednesday of each month @ HopsScotch Bar on Washington St, Jersey City. Next meeting is May 21

Info about this Saturday’s Beer & Chili Fest!

VOLUNTEERS NEEDED: 9AM Saturday, we need a couple people (2-4) to help set up our tent and tables. It won’t take more than 30 minutes, but the tent is huge. We only have about 6 tables so that won’t take much time at all.

WHEN TO BRING YOUR BEER: We’ll be serving from about 1-5. Please bring your beer by NOON. If you can’t bring your beer personally, or will be held up, bring your beer to The Thirsty Quaker, and I’ll bring it over in the morning. My shop is already turning into a keg camp, I won’t mind a few more.

WHAT THE FESTIVAL WILL PROVIDE: Tables, ice, tubs, cups, signs.

WHAT YOU SHOULD BRING: Your beer, bottle openers, a jockey box if you have one, any CO2 tanks/regulators (if you have spares, I’d appreciate it).

IF YOU DON’T HAVE 5 GALLONS: Bring some beer anyway, it will be a fun day and we can share, whether it’s a full 5 gallons or just a few bottles you have lying around.

OTHER STUFF: If you’re bringing beer, you don’t have to pay, of course. If you want to volunteer to help serve beer, let us know. And remember, we’ll be serving as a group, so we can all switch off and walk around and enjoy the chili and music.



Facebook page for event

Advance Tickets

JCBC sampling @ Newark Ave Street Fair

The JCBC will be serving up flights of homebrew at the street fair going on at Grove St & Newark Ave in early May. This awesome street fair is being put on by 4th Street Arts, and will feature music and chili! It’s not a contest, we’ll all be at a couple tables together working a few jockey boxes, so don’t worry about having to hunker down and talk about your beer the whole time, we can all work together.

Also, brewers will be compensated for the grain, hops, yeast, and whatever else they put into their beer (about $50 / beer, I believe). Nice!

For more info, visit the following links:
Sign up here
Official event page
JCBC discussion page


2014 Jersey City Brew Club BJCP Study Group Details

Edit: we may be doing a new 2018 class. Stay posted.

To Sign Up Please Visit:


If you are interested in becoming a certified or just want to sharpen your brewing knowledge, all Jersey City Brew Club members are welcome to join the BJCP study group.  The study group will meet for 11 weeks (see comprehensive schedule below).  In order to afford a meeting space, and to cover the cost of beer and other materials there is a $70 cost per person.  The cost was calculated as conservatively as possible.

It is essential that each person to sign up be a dues paying JCBC member for this course.  The BJCP course will make use of the new JCBC library.  Yearly JCBC dues are $10, and can be given to President/Treasurer Kendall at any meeting or on the first day of the BJCP study group meet-up.

The first BJCP Study Group meeting will be held on February 26, 2014 at 7:30 pm.  Each meeting will run for 2 hours.  Books will be distributed and assigned on that day.  Between the first and second meeting we will have one month to read the study materials.  Readings in between weeks will also come suggested for each coming meeting.  Please come expecting to participate.  This is not a class, no one particular person will be giving a lecture for two hours every week.  Everyone will be asked to give some brief overview of a particular subject that is covered in their books.

Our outline will follow almost exactly the outlined course on the BJCP website.  It is highly suggested that all who sign up visit and explore the BJCP website. http://www.bjcp.org/study.php

It is also suggested that you refrain from taking the practice test, as it will be more useful to you by the time we finish.


02/26 Meeting 1. Introduction: Set up, introduction, books, BJCP requirements.

03/26 Meeting 2. Light Lagers: American Light (Budweiser, Coors, Michelob) and Pre-prohibition Pilsner, Bohemian and German Pilsners (Pilsner Urquell, Bitburger, DeGroen’s), Dortmunder Export (Stoudt’s Gold), Munich Helles (Augustiner Edelstoff Helles).

Technical topic: Malt, including the malting process, types, adjuncts, kilning and the styles with which different malts are associated.

04/02 Meeting 3. Amber and Dark Lagers:Vienna (Dos Equis, Negra Modelo), Oktoberfest/Maerzen (Spaten, Paulaner), Munich Dunkel (Spaten), Schwarzbier (Koestrizer), Bock (Paulaner), Helles/Maibock (Ayinger, Fordham), Doppelbock (Paulaner Salvator, Ayinger Celebrator), Eisbock (Kulmbacher Reichelbrau).

Technical topic: Water, including minerals, pH, hardness, adjustment, and the effect on the development of world beer styles.

04/09 Meeting 4. Bitters and Pale Ales: Ordinary (Boddington’s Draught), Special (Young’s Ramrod, Fuller’s London Pride), ESB (Fuller’s), English and American Pale Ales (Bass, Whitbread, Sierra Nevada Pale Ale, Tupper’s Hop Pocket), English and American IPA (Young’s Special London Ale, Anchor Liberty, Sierra Nevada Celebration Ale), California Common (Anchor Steam).

Technical topic: Mashing, including types used for different beer styles, mash schedules and enzymes.

04/23 Meeting 5. Brown, Scottish and Strong Scotch Ales: Light and Dark Mild (Grant’s Celtic Ale), English and American Brown (Newcastle, Sam Smith’s Nut Brown Ale, Brooklyn Brown Ale, Pete’s Wicked Ale), Scottish Light, Heavy and Export (McEwen’s Export, Belhaven, MacAndrew’s), Scotch (McEwen’s, Traquair House).

Technical topic: Hops, including varieties, IBUs, hopping scheduled and the association with different beer styles.

04/30 Meeting 6. Stout and Porter: Dry Stout (Guinness Draught, Murphy’s), Sweet Stout (Watney’s, Mackeson’s), Oatmeal Stout (Anderson Valley Barney Flats, Young’s), Foreign and Imperial Stout (Sheaf Stout, Sam Smith’s Imperial Stout, Victory Russian Imperial Stout), Brown Porter (Anchor, Sam Smith’s Old Taddy Porter), Robust Porter (Sierra Nevada).

Technical topic: Yeast and fermentation, including characteristics of different yeast strains, bacteria, by-products and relationship to world beer styles.

05/07 Meeting 7. Barleywines and Old Ales: English Old Ale (Theakston’s Old Peculier, Thomas Hardy, Hair of the Dog Adambier), English and American Barleywines (Young’s Old Nick, Sierra Nevada Bigfoot, Anchor Old Foghorn, Rogue Old Crustacean, Dominion Millenium, V ictory Old Horizontal).

Technical topic: Brewing procedures, including sparging, boiling, fining and carbonation methods. Reasons for each should be discussed, along with potential problems.

05/14 Meeting 8. German Ales, Wheat Beers and Rauchbiers: Duesseldorf and North German Alt (Bolten Alt, Fordham Alt), Koelsch (none currently available), American Wheat (Pyramid Wheathook, Anchor Wheat), Bavarian Weizen (DeGroen’s, Paulaner, Victory Sunrise, Schneider Weisse), Dunkelweizen (Hacker-Pschorr), Weizenbock (DeGroens, Schneider Aventinus), Berliner Weiss (Kindl), Bamberger Rauchbier (Kaiserdom, Schlenkerla).

Technical topic: Troubleshooting I, which includes a discussion of how positive and negative attributes are perceived and produced, the beer styles with which they may be associated and corrective measures. The flavor descriptors on the beer scoresheet or the BJCP Study Guide should be split into two sections.

05/28 Meeting 9. Strong Belgian and French Ales: Dubbel (Affligem, La Trappe), Tripel (Affligem, Westmalle), Strong Golden and Dark Ales (Duvel, Chimay, Orval, Scaldis, La Chouffe), Biere de Garde (Jenlain, 3 Monts), Saison (Saison du Pont).

Technical topic: Troubleshooting II.

06/04 Meeting 10. Other Belgian Ales: Oud Bruin and Flanders Red (Rodenbach Grand Cru, Liefman’s Goudenband, Liefman’s Framboise), Gueuze and Fruit Lambic (assorted Boon, Cantillon and Mort Subite), Wit (Celis White, Hoegaarden), Pale Ale (Corsendonk Pale, Celis Pale Bock).

Technical topic: Recipe formulation, including the selection of appropriate hops, malt, water, yeast and brewing procedure for different beer styles.

06/11 Meeting 11. Doctored beer seminar: This is an informative and practical method of learning how isolated flavors taste in beer. A clean lager is generally doctored with near-threshold amounts of compounds which either occur naturally in beer or mimic those that do. Examples include artificial butter for diacetyl, sherry for sherry-like oxidation, vodka for alcohol, almond extract for nuttiness, grape tannin for astringency, hop oils for hop flavor and aroma, and lactic and acetic acid for sourness. Recommended amounts are given in the table below. Note that some of these compounds have very strong flavors, so they should be diluted in water or beer before adding to the base beer. For example, a detectable amount of lactic acid is approximately 0.4 ml of 88% USP lactic acid to a 12 oz. sample of beer. Since most of us do not have access to pipettes to measure such a small quantity, 1/8 tsp. may be added to 3/8 tsp distilled water, and 1/3 tsp of this solution added to the reference beer. This is equivalent to adding 1/12 tsp times 5 ml/tsp, or approximately 0.4 ml of lactic acid.


Book List 

  1. Classic Beer Styles Series, (Brewers Publications, Boulder, CO). There are presently seventeen books in this series, plus three additional books on Belgian beer styles: Pale Ale, 2nd Ed. and Porter, both by Terry Foster; Continental Pilsner by David Miller; Lambic by Jean-Xavier Guinard; Vienna, Maerzen, Oktoberfest by George and Laurie Fix; Bock by Darryl Richman; Scotch Ale by Greg Noonan; German Wheat Beer by Eric Warner; Belgian Ale by Pierre Rajotte, Stout by Michael Lewis, Altbier by Horst Dornbusch, and Barleywine by Fal Allen and Dick Cantwell, Bavarian Helles by Horst Dornbusch, Brown Ale by Ray Daniels and Jim Parker, Kölsch by Eric Warner, Mild Ale by David Sutula, Smoked Beer by Ray Daniels and Geoffrey Larson, Farmhouse Ales by Phil Markowski, Wild Brews by Jeff Sparrow, Brew Like a Monk by Stan Hieronymus.
  2. Gregory J. Noonan, New Brewing Lager Beer (Brewers Publications, Boulder, CO, 2003).
  3. George Fix, Principles of Brewing Science, 2nd Edition (Brewers Publications, Boulder, CO, 1999).
  4. George and Laurie Fix, An Analysis of Brewing Techniques, Brewers Publications, Boulder, CO, 1997).
  5. Charlie Papazian, et al, Evaluating Beer (Brewers Publications, Boulder, CO, 1993).
  6. Michael Jackson, Great Beer Guide (DK Publishing, New York, 2000).
  7. Charles Bamforth, Beer: Tap into the Art and Science of Brewing (Plenum Press, New York, 1998).
  8. Harper, T., “Scrutinize. Swirl. Sniff. Sip. Swallow. Scribble.: The Six Habits of Highly Effective Great American Beer Festival Judges'” Sky (September, 29-31, 1997).
  9. Mark Garetz, Using Hops: The Complete Guide to Hops for the Craft Brewer (Hop Tech, Danville, California, 1994).
  10. J-X Guinard, M. Miranda, & M. J. Lewis, “Yeast Biology and Beer Fermentation”, Zymurgy 12(4), 14 (1989).
  11. Dave Miller, Dave Miller’s Homebrewing Guide (Garden Way Publishing, Pownal, VT 1996).