- Garofalo, Peter (2015). BJCP Beer Exam Study Guide. Hops
- Palmer, John (2006). How to Brew. (Pages 41-60. Boulder, CO: Brewers Publications. Note: If you have a different revision the reading is equivalent to Chapters 5.)
- Houseman, David and Bickham, Scott (2015). BJCP Beer Exam Study Guide. Boiling & Chilling. Wort Production
- Sapsis, Dave (2015). BJCP Beer Exam Study Guide. Cereal Adjuncts & Other Adjuncts. Malt and Adjuncts
- Palmer, John (2006). How to Brew. (Pages 79-84, 126, . Boulder, CO: Brewers Publications. Note: If you have a different revision the reading is equivalent to Chapters 7 and part of 12.)
- Strong, Gordon (2011). Brewing Better Beer. Pages 79 – 87. 115 – 127, 166 – 169. Brewers Publications.
- Mosher, Randy (2004). Radical Brewing. Chapter 4. Brewers Publications.
- Hieronymus, Stan (2012). For the Love of Hops. Brewers Publications.
- Fisher, Joe; Fisher, Dennis (1998). The Homebrewer’s Garden, Chapter 1. Storey Books.
- Calagione, Sam (2006). Extreme Brewing. Quarry Books.
- Buhner, Stephen (1998). Sacred and Herbal Healing Beers. Brewers Publications.
This course should focus on hop characteristics, what is happening during the boil, and the different types of adjuncts that can be used in beer. Be sure to cover the different hop varieties, hop characteristics, the different ways that the characteristics can be extracted, measuring IBUs, hopping schedules, and the association with different beer styles.
It is highly recommended that different hop teas are used for the course using different hop types. A cold water infusion is recommended in order to preserve some of the volatile compounds of the hops. For each sample dissolve 2 grams of pellets into 200 ml of 20 C (68 F) water for 30 minutes and run through a coffee filter.
Also try to offer attendees different adjunct samples. Discuss the sugar source of the different adjuncts, the impact they have on the finished beer, and any special processing that they may require.