Style of the Quarter

• Present Style of the Quarter
  • The first month (of the Quarter), February 2006 in our case, a beer style is presented. The volunteer SOQ lead will have researched so he/she can present the style to meeting attendees. This presentation should include:
    • history of style,
    • regions of the world associated with the style,
    • ingredients and brewing techniques,
    • recipes and
    • bringing a commercial example.
      
• Brew Style of the Quarter
  • Brewers will be sent off to brew the selected style, over the next couple of months.
    
• Judge Style of the Quarter
  • Three months after presentation, participating brewers will bring their beers for judging. Meeting attendees judge and score the beers with BJCP score sheets.
  • Expected benefits include:
  • expanding brewer’s knowledge and enthusiasm, 
  • practice judging skills,
  • provide valuable feedback (scoresheets) to brewers.