Not sure who is feeding you your information PP, but it's wrong.
Yep, I'm certainly not the best person to ask about this high calibre stuff
As you say, there are a few (and from what I gather it is only a few) here in Australia who are qualified to act as proctors - all in the eastern states. Our course was fortunate enough to have a proctor from the US come out as there is the state comp on at the same time that this judge is flying in for.
Glad to hear you say that you will become a better brewer from this. After last night's session I am actually feeling quite confident. I am quite confident that I will come last
Someone told me about this course a couple of days before it started and I had no idea just how advanced it is. To do well, I think it would be best to have an appreciation (enjoyment) about the full spectrum of beers and have a good beer vocabulary. (Mine are very narrow in both areas.) To do really well, it certainly wouldn't hurt to start memorising the relevant beer style categories and sub-categories at least 6 months in advance and start tasting these styles as well in a concentrated frame of mind.
In saying this, I am really happy to be a part of this course. I'm surrounded by a heap of highly skilled and knowledgeable brewers who are all good blokes. It's most enjoyable, interesting and stimulating and of course you will learn a lot no matter what your palate skill or style knowledge. For this alone, it is well worth it.
I see in your link that only half the participants sat the exam. I'm going to sit it for sure and I reckon anyone who isn't easily embarrassed should do it as well. The cost of the exam is a gift. You get an amazingly detailed and personalised report from dedicated people who actually know what they are talking about. Cool! For me, it'll be a fascinating experience, one I'd hate to miss and I'm sure that I will also provide the proctors with something to laugh at too.
I can't see it happening but people's tastes invariably change over time and one day, I might develop an appreciation for more obscure beer styles and I might want to sit the exam again so I'd be silly not to sit it now.
I hope the above information/advice is not wrong again Maxt.
Thanks very much to everyone who replied.
Pat, good luck with the exam, though it will be sad to see the number of Aussie judges move off the magic 69...
p.s. yes, Pat, I am still here. Working too hard, getting paid too little, but there is always home brew :icon_cheers:
Don't worry about the magic number mate. BJCP works in Fahrenheit so the magic number is actually 156! (When taking the exam, we are allowed to use our figures though.)
So, when are you going to visit us or have you turned Japanese for good?
If you ever get the BJCP happening while you are in Tokyo and need a proctor, fly me in. As the old line goes, I'm not qualified but I'm happy to take a look at it for you
Take care,
Pat
