The 6 Pack: BJCP with Sal Mortillaro

Ever curious about the Beer Judge Certification Program?

Meet Sal Mortillaro, a renowned Louisiana-based BJCP judge, who ansered some questions I had for The 6 Pack to shed light on the program. As the BJCP Southern Representative and one of only 19 Grand Master 2 Judges worldwide, Sal is a wealth of beer knowledge. Notably, he was the first Louisiana judge to achieve Master and Grand Master ranks.

1) Tell me a little about the BJCP? What made you do that vs Cicerone?

The BJCP is the Beer Judge Certification Program. It is a world-wide organization which has been around since 1985 and since then has certified over 15,000 judges since its inception. It is considered the “gold standard” of both home brewing and commercial / professional competitions and its “Style Guidelines” and judges are regularly used in those competitions. The BJCP’s mission is to encourage knowledge about the world’s diverse beer, mead, and cider styles. To promote beer, mead, and cider tasting, evolution, and communication skills. To Develop standardized tools, methods, and process for structured evaluation, ranking and feedback of beer, mead, and cider.

I started my journey with the BJCP in 2011 because of the “Beer School” Carol Rice of the Crescent City Homebrewers of New Orleans put on. I attended Carol’s classes, which essentially got you prepared to take the BJCP exam, and went from there. Being a home brewer, the classes delve very deep into brewing technique and brewing science, which is something the Cicerone program only recently began doing and only at the more advanced levels. Also, the Cicerone program wasn’t as popular during this time.

2) Whats the most memorable beer you've judged?

One of the most incredible beers that I’ve ever judged was a homebrewed beer for the 2021 NOLA on Tap competition where the bottle had a literal scorpion in it (yes, the bug, not the pepper). That was pretty interesting to say the least and it was a pretty decent beer.

3) You're invited to a crawfish boil. What beer are you bringing?

Personally, I’m bringing an easy, clean drinking lager that has a touch of malt, like a Munich Helles, to balance out the spice from the crawfish. Or if I’m feeling adventurous, I’ll bring something much more hop forward, like a German Pilsner or an IPA, to increase the perceived spice from the crawfish.

4) What's your favorite beer style? Least favorite beer style?

My absolute favorite beer style is English Barleywine; they are so complex, deep, and tasty when done right. My least favorite beer style is a little harder to answer as I enjoy all beer styles for what they are. However, I’m over hazy IPA’s as a whole, unless they are super interesting.

5) What is your guilty pleasure beer?

My guilty pleasure beer is Sam Adam’s Utopias; I pick up a bottle whenever I have the chance.

6) What is your current favorite beer from a local brewery in Louisiana?

My current favorite beer is Radio Lager from Ecology Beer Creative in New Orleans; it’s extremely clean and crisp, and easy drinker, and just a really great example of the Helles style.

Throwback photo at Whole Foods when we did a Local's Recommendation thing.

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