Ugh. Who’s bright idea was it to schedule a make-up exam at 8:30 on a Monday?!?
Oh. Wait. Nevermind.
I know I did poorly on the Sensory exam. SO much information to memorize, and I just didn’t. And OF COURSE one of the big mark questions was on the beer style that I have the biggest memory block on. Stupid Bocks. (Bocks, you know I’m kidding. You’re delicious!).
I had no idea there was going to be a tasting component to it. If I *had* known, I would not have sucked back cherry cough syrup and medicated throat lozenges a half hour before getting there. Not that it would have made much difference to the Bohemian Pilsner (BJCP style #2B, and I didn’t even have to look that up). The woman at the test centre opened it when I started writing, and poured an inch or so in a paper cup. She handed it to me an hour later when I gave her back my written portion. I have no idea if Brou Czech lager is to style or not, because all I could taste was warm, flat cardboard with a slight floral/herbal hop aroma and faint cherry cough syrup flavour undertones.
Met our new Strategic Communication prof, Matt. Seems like a good guy, and a beer lover to boot. He’ll be guiding us through the joys of writing a business plan. I made the mistake of telling him I’d written one before and no he wants to see it. I did find the file (my backups are now flawless), and it seems a sad, sparse thing. Be good to learn how to pump it up a bit.
Then it was the Bio/Chem gauntlet. I am getting better at staying on top of the content, but I don’t think there’s enough caffeine in the world to keep me sharp in the last parts of hour four. There was lots of key info as well, all about yeast cropping and hop chemistry. I will definitely be revisiting those slides to fill in the blanks from where I zoned out. Stupid brain.