Hi, I'm not sure if you are looking for something more advanced, but you can check out our course. Is a bit unique where it is a live inline course that covers various technical topics, styles and beer evaluation.
You can email me at jonathan@craftbeeru.com if you wish. Cheers
Here is the course outline for your review:
Better Beer Scores
12 sessions @ 2 hours/session
Module 1
Introductions
Ground rules, administration and resources
BJCP – Beer Judge Certification Program
The BJCP Exam
Structure
Scoring
Sample exam
Better Beer Scores structure
Technical topics
Beer style topics
Tastings
Quizzes & exams
Overview of Better Beer Scores content (12-week agenda)
Technical topic: BJCP, ethics, judging process
Troubleshooting: Skunky; Buttery
Beer Styles/Tastings
BJCP Style guidelines
Styles questions on exam
Tasting portion of exam
Giving feedback – BJCP Beer Scoresheet
Tasting: Sierra Nevada Pale Ale
Resources, Next Week, Study assignment
Module 2
Technical topic: Malt: The malting process, types of malt, associated styles
Troubleshooting: Cooked Corn; Green Apple
Style Category 1: Light Lager
American lagers
Munich Helles
Dortmunder Export
Style Category 2: Pilsner
German Pilsner (Pils)
Bohemian Pilsener
Classic American Pilsner
Tasting: Warsteiner Pils
Resources, Next Week, Study assignment
Module 3
Technical topic: Hops: Characteristics, how extracted, associated styles
Troubleshooting: Papery/Stale; Sulfidic
Style Category 3: European Amber Lager
Vienna Lager
Oktoberfest
Style Category 4: Dark Lager
Dark American Lager
Munich Dunkel
Schwarzbier (Black Beer)
Tasting: Paulaner Dunkel
Resources, Next Week, Study assignment
Module 4
Technical topic: Water: Water characteristics in brewing process; water’s
influence on beer styles
Troubleshooting: Sweet; Alcoholic
Style Category 5: Bock
Maibock/Helles Bock
Traditional Bock
Doppelbock
Eisbock
Style Category 6: Light Hybrid Beer
Cream Ale
Blonde Ale
Kolsch
American Wheat or Rye Beer
Tasting: Paulaner Salvator
Resources, Next Week, Study assignment
Module 5
Technical topic: Yeast: Stages of yeast development; yeast selection
considerations
Troubleshooting: Fruity/Estery; Bitterness
Style Category 7: Amber Hybrid Beer
Northern German Altbier
California Common Beer
Dusseldorf Altbier
Style Category 8: English Pale Ale
Standard/Ordinary Bitter
Special/Best Bitter
Extra Special/Strong Bitter (English Pale Ale)
Tasting: Anchor Steam
Resources, Next Week, Study assignment
Module 6
Technical topic: Mashing; mashing stages; mash techniques
Troubleshooting: Thin/light-bodied; head retention
Style Category 9: Scottish & Irish Ale
Scottish ales: 60/-, 70/-, 80/-
Irish Red Ale
Strong Scotch Ale
Style Category 10: American Ale
American Pale Ale
American Amber Ale
American Brown Ale
Tasting: Belhaven Wee Heavy
Resources, Next Week, Study Assignment
Midterm exam
Module 7
Review midterm exam
Technical topic: Hot & cold break
Technical topic: Head retention, Clarity, Diacetyl Levels
Troubleshooting: Grassy; Astringency
Style Category 11: English Brown Ale
Mild
Southern English Brown
Northern English Brown
Style Category 12: Porter
Brown Porter
Robust Porter
Baltic Porter
Tasting: Sierra Nevada Porter
Resources, Next Week, Study assignment
Module 8
Technical topic: Diastatic & Proteolytic enzymes
Technical topic: Krausening, Water treatment, Finings
Troubleshooting: Husky/Grainy; Musty
Style Category 13: Stout
Dry Stout
Sweet Stout
Oatmeal Stout
Foreign Extra Stout
American Stout
Russian Imperial Stout
Style Category 14: India Pale Ale (IPA)
English IPA
American IPA
Imperial IPA
Tasting: Guinness Draught Stout
Resources, Next Week, Study assignment
Module 9
Technical topic: Answering Style Questions: Types of questions; most commonly
used styles
Troubleshooting: Clove-like; Phenolic
Style Category 15: German Wheat & Rye Beer
Weizen/Weissbier
Dunkelweizen
Weizenbock
Roggenbier (German Rye Beer)
Style Category 16: Belgian & French Ale
Witbier
Belgian Pale Ale
Saison
Biere de Garde
Belgian Specialty Ale
Tasting: Paulaner Hefeweizen
Resources, Next Week, Study assignment
Module 10
Technical topic: Creating an All-Grain Recipe: Statistics; ingredients; brewing
process; mashing; impact on style
Troubleshooting: Sour/acidic; solvent-like
Style Category 17: Sour Ale
Berliner Weisse
Flanders Red Ale
Flanders Brown Ale/Oud Bruin
Straight (Unblended) Lambic
Gueuze
Fruit Lambic
Style Category 18: Belgian Strong Ale
Belgian Blond Ale
Belgian Dubbel
Belgian Tripel
Belgian Golden Strong Ale
Belgian Dark Strong Ale
Tasting: Duvel
Resources, Next Week, Study assignment
Module 11
Technical topic: BJCP Exam scoring: Essay questions; tasting portion
BJCP Scoresheets
Providing feedback
Aroma
Appearance
Flavor
Mouthfeel
Overall impression
Troubleshooting: Sherry-like
Style Category 19: Strong Ale
Old Ale
English Barleywine
American Barleywine
Tasting: Sierra Nevada Bigfoot
Resources, Next Week
Study Assignment – Real-time simulation exam (Closed-book)
Module 12
Review simulated exams
Question & answer session (all topics)
Preparing for and taking the exam
Conclusion