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.

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).

How to become an official dues-paying JCBC member

The JCBC has grown a lot over the last few years, and we have a big crowd at all our meetings now, and big crowds at our contests and other events. It’s great to see the homebrew community growing and getting involved.

We’ve talked about dues for a while, and at the last meeting we came to an agreement. The fee is a nominal $10 per year (due by the March meeting), but will help us make everyone official JCBC members, and will come with a lot of great benefits:

  • Priority discounted access to JCBC events like tours and contests
  • Exclusive access to things like our BJCP study group or our homebrew library
  • Discounts at The Thirsty Quaker (coming soon) and possibly local bars

You don’t have to be a dues-paying member to attend our monthly meetings, but by joining up, you’ll help ensure we can keep doing cool things for our club, like the vans we rented to transport everyone to the NYCHG’s 25th anniversary party at Brooklyn Brewery.

So please attend the next meeting you can and bring $10 for your annual dues (see Kendall).

Beer Judge Certification Program study group details

Those interested in the Beer Judge Certification Program Study Group may now register through brown paper tickets at:

The cost covers 11 weeks of beer for each meeting, snacks, our meeting space, and other study materials (books, etc). The first class will be on February 26th, and space is limited. We also have several experts from the field lined up that will give talks and guide us through fun tastings!

Even if you’re not interested in judging, this will be a great opportunity to learn about how small changes in the homebrew process can lead to great beer or bad beer.

Registration is limited to dues-paying members of the JCBC only! If you are not yet a dues-paying member, please bring your $10 annual dues to the February meeting (February 19th), or Contact Us.

Club Election Results Announced

The Jersey City Brew Club elected officers for the time in the club’s history at our last meeting on November 20th.  Each candidate had a chance to address the group and all members in attendance cast their votes while sampling their fellow members’ hard work.

The election results were as follows:

  • President / Treasurer: Kendall Eskew
  • Secretary / Sergeant at Arms: Kyle Bouchard
  • Events Chair: Diana Dale

There were two other positions offered to support the online presence of the club.  These were volunteer roles offered to the group for anyone interested.

  • Social Coordinator: Sarah Burrough
  • Webmaster: James Connors

The meeting minutes are posted to JCBC’s Facebook Group here.

We hope to see all members, current and prospective, at Hopscotch this coming Wednesday (December 18th) for our December monthly meeting.  All are welcome but please RSVP to the Facebook Event if you can so that we can have a rough headcount.

See you there!

Attend our next meeting for our first ever elections!

The JCBC is having its first ever officer elections at our next meeting on Wednesday, November 20th at 7:30 pm at HopsScotch. Even if you are not always active with the club, please attend so we can get your feedback and so you can hear some words from our nominees. We would love to have a great turnout, and there will even be free food and beers for everyone in attendance.


Here are the nominations that were given at last month’s meeting. If you would like to nominate someone not on the list, please comment here. If you can not attend the next meeting, please fill out the form at the bottom of this post for an absentee ballot.

President / Treasurer – This officer will lead the club in general direction and work with the other officers, as well as manage the club’s funds. 

Secretary / Sergeant at Arms – This officer will take notes during meetings, as well as set the agenda and conduct the meetings.

Events Chair – The events chair will be in charge of planning and running events. However, they will not be responsible for running all events. Individual events (like group brews, tours, or parties) should be run by volunteers, and the chair will help coordinate.

Volunteer Positions (un-elected):

  • Webmaster – will post info this website and the facebook group
  • Social Coordinator – will manage the mailing list and facebook group
  • Event Coordinators – these will be volunteers to run individual events like a group brew or party.

2013 JCBC Absentee Ballot Vote

Fields marked with a * are required

Sign up for our vans to the Brooklyn Brewery Homebrew Night!

The JCBC is getting a few vans to take our brewers, volunteers, and drinkers to the NYCHG’s 25th Anniversary Party at Brooklyn Brewery. If you’d like to hitch a ride with us, sign up for a ride here!

If you’re not brewing but want to attend the event, make sure to buy a ticket now, as they’re going to go fast. A bunch of local homebrew clubs and shops will be there, and it’s going to be a great time.

Buy tickets here.

Announcing the winners of the 2013 Jersey City Homebrew Battle!

People’s Choice – 2nd Place
KAI Brewing (Doug Bellingeri & Michael Consoli) – Galaxy CDA

Judge’s Choice – 2nd Place
KAI Brewing (Doug Bellingeri & Michael Consoli) – Galaxy CDA

People’s Choice – 1st Place
Hoboken Brewing (Brendan Drury & Andrew Zebrowski) – Bodhi Blonde

Judge’s Choice – 1st Place
Jonathan McAfee – Belgian Dubble w/ curry & raisin spice

There was a correction with the Judge’s Choice 1st place, it seems a couple of entry sheets were mixed up which led to some confusion. Apologies to all.

Thanks again to everyone that came out, total attendance including volunteers, judges, brewers and other festival people was about 500. Crazy!

A big thanks to all of our sponsors for the JC Homebrew Battle

Thanks to everyone that has donated gift cards for prizes, trophies, or time and resources, it’s really helping to make this year’s contest the best ever! Make sure to swing by some of these great local businesses.


  • Cork City Pub
  • Ben LoPiccolo Development Group
  • The Thirsty Quaker Homebrew Supplies & Craft Beer (coming soon!)
  • Grove St Bikes
  • Orale Mexican Kitchen
  • Rustique Pizza
  • New Jersey Beer Company
  • GP’s Restaurant
  • Barcade
  • Lamp Post Bar & Grill
  • Another Man’s Treasure Vintage Store
  • Hound About Town Pet Shop
  • Torico’s Ice Cream
  • Hoboken Cigars
  • Jersey City Ties
  • White House Black Market
  • Little Town Brewhouse & Restaurant
  • Hyatt Hotel Jersey City
  • Hazel Baby
  • HopsScotch Bar