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THE BJCP EXAM

FOR DUMMIES

2018
by Al Boyce
BJCP Grand Master VII
THE BJCP EXAM FOR DUMMIES 2018

Page 2 of 67 11/13/2018
THE BJCP EXAM FOR DUMMIES 2018

TABLE OF CONTENTS
INTRODUCTION ........................................................................................................................................... 4
HOW YOUR BJCP SCORE IS DERIVED .................................................................................................... 5
Score Guidelines: ......................................................................................................................................... 5
BJCP BEER JUDGE ONLINE ENTRANCE EXAM .................................................................................... 7
BJCP BEER TASTING EXAM ...................................................................................................................... 9
PREPARING TO TAKE THE BJCP BEER TASTING EXAM ................................................................ 9
THE SCORESHEET – THE SECTIONS YOU WRITE FOR EACH BEER ............................................ 9
HOW THE GRADERS GRADE THE TASTE SECTION ...................................................................... 10
ADVANCED TOPIC: WRITING FOR YOUR AUDIENCE – THE GRADER ..................................... 14
BJCP WRITTEN PROFICIENCY EXAM ................................................................................................... 16
SECTION 1 - BJCP/ETHICS/JUDGING PROCESS ............................................................................... 18
SECTION 2 – ESSAY PORTION ............................................................................................................ 20
1. & 3. DESCRIBE AND DIFFERENTIATE BEER STYLES ............................................................ 20
S.0. For each of the three styles, provide a statement describing the styles .......................................... 20
2. RECIPE QUESTION............................................................................................................................. 23
T.14. Provide a complete ALL-GRAIN recipe for brewing a(n) ___________, .................................. 23
4. TROUBLESHOOTING ........................................................................................................................ 32
T.1. Describe and discuss the following beer characteristics ................................................................ 32
T.3. What are body and mouthfeel?....................................................................................................... 35
5. INGREDIENTS ..................................................................................................................................... 37
T.4. Discuss hops, and their role in determining beer flavor and aroma. .............................................. 37
T.8. Discuss the importance of water characteristics in the brewing process ....................................... 38
T.15. Discuss the role of malt and yeast in determining beer characteristics. ....................................... 40
5. THE BREWING PROCESS.................................................................................................................. 42
T.9. Define these brewing techniques and discuss the effect they have on the finished beer. .............. 42
T.11. Define diastatic and proteolytic enzymes, discuss their roles ...................................................... 43
T.13. Discuss the mashing process. ....................................................................................................... 44
APPENDIX – Sample Text Questions .......................................................................................................... 46
SECTION 1 - BJCP/ETHICS/JUDGING PROCESS ............................................................................... 47
SECTION 2 - STYLES/BREWING TECHNIQUES................................................................................ 53
S.0. Describe, compare, and contrast these three styles: A, B, and C ................................................... 53
T.1.Describe and discuss the following beer characteristics. ................................................................ 54
T.3. What are body and mouthfeel?....................................................................................................... 55
T.4. Discuss hops, and their role in determining beer flavor and aroma. .............................................. 56
T.8. Discuss the importance of water characteristics in the brewing process ....................................... 57
T.9. Define these brewing techniques, and discuss their effects on the finished beer. .......................... 58
T.11. Define diastatic and proteolytic enzymes, discuss their role in the brewing process,
and describe how they affect the characteristics of the finished beer. ................................................... 59
T.13. Discuss the mashing process. ....................................................................................................... 60
T.14. Provide a complete ALL-GRAIN recipe for a ________________________________, ........... 61
T.15. Discuss the role of malt and yeast in determining beer characteristics. ....................................... 62
COMBINED Possible (named) Section II Beers....................................................................................... 63
(Named) Beers/Meads/Ciders that WON'T be on the (ESSAY) test (33): ................................................ 66
Sample Lined page for exam ..................................................................................................................... 67

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THE BJCP EXAM FOR DUMMIES 2018

INTRODUCTION
Updated: 11/13/2018

The BJCP EXAM FOR DUMMIES has one purpose – to help you get a passing score on the BJCP Beer
Online, Tasting and Written Proficiency examinations. There are better texts available if you want to learn
to brew better beer, learn world beer styles, or learn how to taste and evaluate beer. The best use of this
guide is to help you cram in the last weeks before the exam. It will reinforce what you’ve already studied.

Here are several texts recommended to help you study for the BJCP exam:
• BJCP Style Guidelines https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
• BJCP Study Guide https://www.bjcp.org/docs/BJCP_Study_Guide.pdf
• BJCP Online Exam Study Guide http://dev.bjcp.org/exam-certification/program/studying/online-beer-
exam-study-guide/
• BJCP Judge Procedures Manual http://dev.bjcp.org/exam-certification/judge-procedures-manual/
• BJCP Judge Instructions https://www.bjcp.org/docs/SCP_JudgeInstructions.pdf
• BJCP Beer Score Sheet https://www.bjcp.org/docs/SCP_BeerScoreSheet.pdf
• How to Judge Beer https://www.bjcp.org/docs/How_to_Judge_Beer.pdf
• BJCP Beer Faults Trouble-shooter https://www.bjcp.org/docs/Beer_faults.pdf
• BJCP Exam Instructions https://www.bjcp.org/forms2/beer-examinee-scoresheet.pdf
• BJCP Exam Score Sheet http://www.bjcp.org/forms/Examinee_Scoresheets.pdf
• BJCP FAQ http://www.bjcp.org/bjcpfaq.php
• BJCP Members Guide http://www.bjcp.org/membergd.php
• BJCP Classic Styles Spreadsheet http://www.bjcp.org/docs/2018_ClassicStyles.xls
• Exemplary BJCP Score Sheets
- http://www.bjcp.org/docs/examscore1.pdf
- http://www.bjcp.org/docs/examscore2.pdf
- http://www.bjcp.org/docs/examscore3.pdf
- http://www.bjcp.org/docs/examscore4.pdf
- http://www.bjcp.org/docs/examscore5.pdf
- http://www.bjcp.org/docs/examscore6.pdf
• Horrible Scoresheet Examples: https://www.bjcp.org/horrible.php
• Homebrewing Vol. 1, by Al Korzonas
• Dave Miller’s Homebrewing Guide or The Complete Handbook of Home Brewing, by Dave Miller
• How to Brew, by John Palmer ( http://howtobrew.com )
• Beer Companion, by Michael Jackson
• Classic Beer Style Series, by Brewers Publications
• New Brewing Lager Beer, by Greg Noonan
• Principles of Brewing Science, by George Fix
• Designing Great Beers, by Ray Daniels
• Troubleshooting Special Issue, 1987 Zymurgy (vol. 10, no. 4)

Finally, this is NOT an official BJCP document – it is based on my experience and the experience of many
other BJCP members. My thanks to you all for your dedication in helping the hundreds of Beer Judges
who have taken our exam prep classes to reach their goals in the BJCP.

- Al Boyce, November 13, 2018

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THE BJCP EXAM FOR DUMMIES 2018

HOW YOUR BJCP SCORE IS DERIVED


THE BJCP BEER JUDGE ONLINE ENTRANCE EXAM
 The Beer Entrance Exam is an online 180-question, one-hour T/F, multiple choice, and multiple
answer test – it is pass/fail.
 Once you pass the online Beer Entrance Exam, you are qualified to take the BJCP Beer Tasting
Exam.

THE BJCP BEER TASTING EXAM


 The BJCP Beer Tasting Exam consists of judging 6 beers in 90 minutes.
 Your BJCP Rank will be initially be determined by your score on the Beer Tasting Exam – up to a
maximum of Certified.
 Your Tasting score will be preserved in the BJCP Database, and should you choose to advance
beyond the Certified rank, will be averaged with your BJCP Written Proficiency Exam to determine
your score for rank advancement purposes.
 You may retake the BJCP Beer Tasting Exam whenever it is available to improve your score.

THE BJCP WRITTEN PROFICIENCY EXAM


 To advance beyond the Certified rank, you must take the BJCP Written Proficiency Essay Exam – it
consists of 20 multiple-choice questions and 5 essay questions in a 90-minute time frame.
 To qualify to be able to take this exam, you must have at least 10 judging points, and a score of at
least 80% on the BJCP Tasting Exam.
 You rank is determined by averaging the score on the Written Proficiency Exam and the Beer
Tasting Exam
 50% each from your score on the Beer Tasting Exam and the Written Proficiency Exam
(i.e. - 70% on essay, 60% on taste: (70 x 0.5) + (60 x 0.5) = 35 + 30 = 65 Total Score)

Score Guidelines:

<60: Little knowledge of brewing and/or styles, and/or insufficient communication skills to be a judge.
Generally has weak tasting skills.

60s: A basic grasp of fundamentals. May have some big knowledge gaps, but still knows most of the
basics. Has an acceptable minimum communication and judging skills.

70s: Knows basics well enough not to have to take the test again to be called “Certified.” Test can have
errors and small gaps in answers. Depth in answers is not necessary.

80s: Good knowledge of all subjects. Some errors allowable, but no significant gaps. Some depth
indicated. Taste and essay portions should show similar ability.

90s: Excellent knowledge level. No significant errors, and no gaps. Good depth to answers. Obviously
an experienced beer taster. Shows evidence of independent thought.

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IN GENERAL:
 Bring mechanical pencils, not a pen. Wood pencils have an aroma that will mess up your senses.
Bring an extra mechanical pencil or two in case you run out of lead. Erase cleanly if you make a
mistake. If you used a pen, it makes it ugly to clean up mistakes. Cross-outs are very difficult to
read when grading, and you’re bound to lose points for legibility. Speaking of which….

 Bring an Eraser. See above. Fully erase all mistakes and the graders won’t get confused.

 Bring a simple calculator. Cell phones, iPods, iPhones, and other gizmos with “memory” will not
be allowed. Just bring one that can add, subtract, multiply and divide.

 Bring a ruler – draw quarter to half-inch borders on all of your pages and DON’T write outside of
them. Use it to neatly draw your grids also. This can be done prior to the start of the exam.

 Bring a watch. Again, no devices with “memory”. You have 90 minutes in which to answer 20
multiple choice questions and five essay questions. 90 divided by 6 equals about 15 minutes per
item. Do not allow yourself to go over fifteen minutes per item or you will run out of time.

 Write Neatly! Print, instead of using cursive if you can. If the graders can’t read it, you’re not
going to get any points no matter HOW GOOD your answer is!

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THE BJCP EXAM FOR DUMMIES 2018

BJCP BEER JUDGE ONLINE ENTRANCE EXAM


Your first step in becoming a BJCP Judge is to take and pass the BJCP Beer Entrance Online Exam.
 It is a timed exam – you will have one hour in which to complete it.
 There are 180 true-false, multiple choice, and multiple answer questions.
- 92 True/False questions.
- 54 Multiple Choice questions.
- 24 Multiple Answer question.
 Each exam is randomly generated – it will be new each time you take it.
 The question pool consists of many thousands of questions. They are not published publicly. A few
sample questions are published in the BJCP Online Beer Exam Study Guide. HINT: Buy the 3 for
$20 Exam Package, and on the first try use it just to get a feel for what the questions are like
without worrying about trying to pass.
 Subjects breakdown for the exam:
- 20 BJCP Program and Ethics questions
- 8 Belgian and Sour Ales questions
- 12 Brown and Dark Ales questions
- 8 American Ales questions
- 12 Lager beer questions
- 4 Wheat beer questions
- 4 IPA and Strong beer questions
- 6 Pale Ale comparison questions
- 6 Dark Ale comparison questions
- 6 Lager comparison questions
- 26 Mixed Style comparison questions
- 36 Technical Beer Characteristics questions
- 32 Technical Process and Ingredients questions
 The test is “Open Book”, but you only have one hour, so you wouldn’t have time to look up ALL
the answers.
 There is no penalty for wrong answers – only correct answers are counted.
 The test is Pass/Fail – if you achieve a score of 64% (116 correctly answered questions,) you will
Pass, and become a “Provisional BJCP Judge”, and qualify to register for a BJCP Beer Tasting
Exam.
 You will find out if you Passed or Failed immediately after completing the exam.
 The exam will offer you a chance to print your Certificate of Completion if you pass. DO THIS!
You will need this certificate to enter the Beer Tasting Exam.
 You must then take your Tasting Exam within one year of passing the online exam, or else you will
need to retake it.

To sign up for the BJCP Beer Entrance Online Exam, go to https://beer.coursewebs.com . The cost of the
test is $10, and you may take the test as often as you need to in order to pass. There is an option to
purchase 3 attempts at the exam for $20, if you’d like to take the pressure off of passing the test on the first
attempt.

PLEASE READ THE TEST INSTRUCTIONS CAREFULLY BEFORE YOU PURCHASE, AND
BEFORE YOU TAKE YOUR EXAM.

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THE BJCP EXAM FOR DUMMIES 2018

More information about the Beer Judge Online Entrance Exam can be found at:
http://dev.bjcp.org/exam-certification/exam-program-overview/online-exam/

To prepare for this exam, you will need to study:


 The BJCP Online Beer Exam Study Guide
 https://www.bjcp.org/docs/BJCP_Study_Guide.pdf

 The BJCP Style Guidelines


https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf

 The BJCP Judge Procedures Manual


http://dev.bjcp.org/exam-certification/judge-procedures-manual/

The answers to all of the questions in the question pool may be found in the texts listed in the
INTRODUCTION page of this guide. You don’t need to study ALL of them to be prepared for the Online
Exam, but you should study at least one or two of them.

You will also benefit from participating in a BJCP Exam Prep Course prior to taking this exam. These are
usually sponsored by local homebrew clubs, and generally are held 2-3 months in advance of a scheduled
BJCP Beer Tasting Exam. A listing of upcoming BJCP Beer Tasting Exams can be found on the BJCP
website at: https://www.bjcp.org/exams.php . Find an exam close to you, and get in touch with the Contact
listed for that exam and ask them if they are offering a Prep Course in advance of their exam in that you
may join.

Remember, like beer brewing, beer judging is supposed to be FUN! Like Charlie Papazian says, Relax,
Don’t Worry. Have A Home Brew!

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BJCP BEER TASTING EXAM


PREPARING TO TAKE THE BJCP BEER TASTING EXAM

 To find a Tasting Exam near you, go to: https://www.bjcp.org/exams.php


 Talk to the Contact listed for that exam and request to sign up for their test.
 Follow whatever instructions the Contact gives you – they may ask you to pay in advance ($40),
they may ask if you wish to participate in their BJCP Tasting Exam Prep Course.
 Show up promptly on the date and time the Contact tells you.
 The BJCP Beer Tasting Exam will take 90 minutes.
 You will be served six beers, and asked to write score sheets for them.
 Beers will be served every 15 minutes.
 Attempt to be DONE with writing the score sheet for the previous beer before the next beer is
served. Because the goal is to prepare you for writing score sheets for a beer competition in a fast,
thorough, and neat fashion, TIME MANAGEMENT is a BIG part of this exam!
 If you get done early, go back over ALL of your score sheets and double check that you have:
- Written your Participant ID on each score sheet.
- Circled the correct Exam Beer Number on each score sheet.
- Written in the City and Date on each score sheet.
- Written the correct Category and Subcategory Number on each score sheet.
- Written the correct Subcategory Name on each score sheet.
- Written a score for each subsection of each score sheet.
- Written a correct total the scores of each score sheet.
- Checked at least one box in the Descriptor Definition checklist for each score sheet.
- Checked the appropriate boxes in the Stylistic Accuracy grid for each score sheet.
 Order all of your score sheets from one to six, and paper clip them together, if one has been
provided.
 If this is your first time taking the BJCP Beer Tasting Exam, your BJCP initial BJCP Rank will be
determined by how well you do on the Tasting Exam. If you get a score of 60-69, your Rank will
be BJCP Recognized. If you get a score of 70 or above, your Rank will be BJCP Certified, once
you earn five Experience (Judging) Points.

THE SCORESHEET – THE SECTIONS YOU WRITE FOR EACH BEER

The first four sections on the score sheet (Aroma, Appearance, Flavor and Mouthfeel) are objective!
What do you sense? Don’t write about how to improve these sensations in the first four sections. Save
those for “Overall”. Comment on each “key word” beneath each section of the score sheet. (Some
people even make a little check mark on the key word after they’ve commented on it. This also
telegraphs to the grader: “Look, see? I talked about this aspect of the beer!”)

1. AROMA - Key Words: Malt, hops, esters, and other aromatics


2. APPEARANCE - Key Words: Color, clarity, head retention, head color, and head texture
3. FLAVOR - Key Words: Malt, hops, fermentation characteristics, balance,
finish/aftertaste, and other flavor characteristics
4. MOUTHFEEL - Key Words: Body, carbonation, warmth, creaminess, astringency, and
other palate sensations
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The fifth section is subjective. How did you enjoy the beer? How could the brewer improve the beer,
the recipe and/or the process?

5. OVERALL - Overall drinking pleasure associated with entry, give suggestions for
Improvement.

HOW THE GRADERS GRADE THE TASTE SECTION

The graders score the TASTE section on 5 segments - each beer gets 20 points for each segment, for each
beer, totaling 100 points per beer.

1. SCORE: How close did your score for the beers get to the consensus proctor scores?
2. PERCEPTION: How closely did your descriptions of the beers match those of the proctors? Did
you identify the primary characteristics?
3. DESCRIPTION: Were your comments colorful and evocative?
4. FEEDBACK: Did you describe how you enjoyed the beer? Did you give 2-3 specific
suggestions for improvement?
5. COMPLETENESS: Did you avoid leaving white space? Did you comment on all sub-key words
under all sensory components? Did you fill out the style grid? Did you total your
score accurately?

The first two segments, SCORE and PERCEPTION, are dependent on how the proctors scored and
perceived the beer.

The last 3 segments, DESCRIPTION, FEEDBACK, and COMPLETENESS are all dependent on you - as
long as they're all consistent to each other and all thorough, you should be able to get the maximum points
independent of the proctors score sheets.

A. SCORE
(20 points total – based on absolute difference in scores for all six beers)

For SCORE, graders take the absolute difference between your score and the proctors score on each
beer, total them, and then compare them to the Score matrix: i.e.

Variance from Proctors Points/Beer Variance from Proctors Points/Beer


0 20 6 14
0.5-1.5 19 6.5 13
2-2.5 18 7 12
3-3.5 17 7.5-8 11
4-4.5 16 8.5-9 10
5-5.5 15 >9.5 9

NOTE: you CAN'T get any fewer than 9 points on the SCORE section, no matter HOW far off you were
from the proctors’ scores.

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There are 20 Score points maximum per beer, for six beers, 120 points total. To figure out how many points
you get for the SCORE section of your Taste Exam, add the points for all six of your beers, divide by 120,
then multiply by 20. ( (B1+B2+B3+B4+B5+B6) / 120) x 20 = Points for SCORE section.

Let’s look at a hypothetical exam:

Proctors’ Your Absolute Score


Consensus Score Difference Points
Beer 1 43 38 5 15
Beer 2 33 35 2 18
Beer 3 13 15 2 18
Beer 4 27 25 2 18
Beer 5 17 13 4 16
Beer 6 38 38 0 20
TOTAL 105

(15 + 18 + 18 + 18 + 16 + 20) = 105. (105 / 120) = 0.875. 0.875 x 20 = 17.5 SCORE points awarded to
this Exam.

Scoring based on your personal history:


 Think of all the "Calibration Beers" you've ever judged.
 Do you usually judge higher or lower than everyone else?
 Do you have a fondness or dislike for some styles that consistently make you judge them either
high or low? If so, score the beers normally, then knock off or add a point or two, per your
calibration experiences.

Want to play the averages? (Risky.... use at your own peril!)


 It’s considered poor taste to judge a beer below 13, and most people will give no higher than a
45.
 That gives you a 32 point range, not a 50 point range (45-13 = 32).
 The midpoint between 13 and 45 is 29. (32 / 2 = 16, 13 + 16 = 29) Most judges don't sway too
far from this.
 IF (and I say IF) a beer on the exam is really poor, give it a 13. Done deal. (One beer in the
exam set is supposed to be flawed.)
 If a beer is nearly average, give it near a 29.

Even more risky business… exam administrators are instructed to offer the following beer examples:
 As near as possible to a flawless, “Classic Example” (mid to high 40’s score)
 A badly flawed beer (13-20 score)
 A middle-range beer (27-34 score)
 A beer that has a perceptible flavor or aroma component (depends on whether the characteristic
is appropriate for the style or not)

If you think you recognize which beer fits which category, and if you think your exam administrator has
properly followed directions, then you can set your score based on these hunches. (I told you it was risky!)

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B. PERCEPTION
(120 points total - 20 points per beer)
 Did you get the same characteristics in the beer as the proctors and the rest of the
examinees?
 Write what you see, hear, smell, taste, and feel.
 Write every little thing – however slight it was.
 Write what wasn’t perceived as well as what was perceived, especially for the “key words.”
(i.e., “No hop aroma”, “No astringency”, etc.)
 Use as many colorful, descriptive words as you can muster. The more you write, the more
likely you'll match some of the perceptions of the proctors
 Use real descriptors - i.e. "Dark Brown to Ruby" instead of "Dark", "Head pours full,
gradually dissipates" instead of "Good head"
 There's an element of luck here, as you're trying to match what the proctors perceive.
 Risky Tip: If you know the proctors, recall other judging experiences you've had with them.
For example, if you know that a specific judge picks up diacetyl at 0.005 parts per million,
be sure to mention Diacetyl in your descriptions....

C. DESCRIPTIVE ABILITY
(120 points total – 20 points per beer)
 Talk about EACH element of the beer: Malt, Water, Yeast, and Hops (bittering, flavor and
aroma) in each section where it's appropriate, as well as the balance between them.
 Don’t forget: hops have three purposes: Bitterness, Flavor and Aroma - talk about each!
 It’s useful to talk about the lack of a descriptor also (i.e., “No floral hop aroma” for a
Bohemian pilsner would be an objective, and telling statement)
 Throw in a couple of factoids that show you understand what that world-beer style is
supposed to taste like (i.e., in the Overall section, write "Try adding some Lyle's Golden
Syrup to create the toffee-like character normally found in an English Bitter....), etc.
 Avoid words like "Nice", "Good", "Appropriate to Style"
 Use instead colorful, evocative language, i.e. "Tan to Brown head, thick and moussy, tiny
bubbles, very slowly dissipates to a fine film on the surface"
 Don't forget to comment on sweet-bitter balance
 Use DESCRIPTIVE, colorful words for sensations: color, viscosity, smell, taste, feel.
NOT: “Nice”, “Good” or “Appropriate to Style”
 Quantify the intensity of the flavor component, i.e. “low”, “medium”, or “high.”
IE:
APPEARANCE: instead of “Nice Head”…
Huge, creamy tan to brown head, tiny bubbles, dissipates gradually. Lace clings to the side of
glass. Garnet to Black color, almost opaque. Brilliantly clear.

AROMA: instead of “Good Aroma”…


Bready malt aroma, fruity raisin notes. Spicy hop nose lingers. Some alcohol scent.

FLAVOR: instead of “Great Flavor”…


Rich chocolate and roast malt flavor, with dark fruit overtones. Hop flavor subdued with faint
citrus notes, but firm hop bitterness provides balance for huge malt bill, towards the malt side.
Slightly medicinal, “Chloraseptic”-like taste very slight, in background.

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MOUTHFEEL: instead of “Big Body”…


Thick, chewy body, like a loaf of rye bread in a glass. Creamy, not oily sensation going down.
Alcoholic warmth spreads like a fire in my belly. Some astringency, but the sensation is probably
hop-based rather than tannin-based.

OVERALL: instead of “Good beer!”… (OK, but don’t stop there!)


Good Beer! Chocolate and roast malt comes through strong; base malt provides a solid
framework. Hop bitterness was to balance, but the use of citrus hops (Cascades?) is inappropriate
for a Russian Imperial Stout. Use English flavor and finishing hops instead. Slight medicinal
flavor may indicate sanitation or rinsing issue. If using bleach, be sure to RINSE WELL!

D. FEEDBACK
(120 points total – 20 points per beer)
 Did you tell the brewer how you enjoyed their beer? (HINT: Use the score guidelines, and
make sure your enjoyment word matches your score - i.e., Outstanding=45-50, Excellent=38-44,
Very Good-30-37, Good=21-29, Fair=14-20, or Problematic-0-13)
 Did you give the brewer at least one specific suggestion to improve the beer? (HINT: You’d
BETTER, unless you scored the beer a perfect 50!)
 The lower the score you gave, the more suggestions you should offer!
 Did you give at least 2-3 specific suggestions for improvement on each beer?
 Did you score the beer 13 or higher? (For the purposes of the test, DON'T give a beer below 13, no
matter how bad it is!)
 Did you say something positive and encouraging?

E. COMPLETENESS
(120 points total – 20 points per beer)
 Did you fill out all the sections?
 Was each section jam-packed with stuff?
 Did you fill out the Style Grid?
 Did you total your score correctly?
 Did you PRINT LEGIBLY??
 Did you PRINT? (Don't use cursive!)
 Did you leave any whitespace?
 Did you comment on all key-words beneath main sections?
 Did you total your scores accurately? (Simple calculators are ok to use on the test!)

It is important that you FINISH each of the six score sheets! Since this is a timed test, it means you
must complete each score sheet in about 15 minutes – roughly the amount of time you’ll have to judge a
beer and fill out a score sheet in a competition scenario. USE A WATCH, and when 15 minutes goes
by, move on to the next beer – or the next question on your test. If you have extra time at the end of the
test, you may come back to the score sheets and add more to them.

PRACTICE THIS before undertaking the test! Time yourself as you fill out ten or twelve score sheets
in your preparation for the test. Keep them, and compare your first one to your last one to check your
improvement.

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ADVANCED TOPIC: WRITING FOR YOUR AUDIENCE – THE GRADER


It is worthwhile to take the time to consider who will be reading the score sheets that you are writing, and
what they will do with them.

 BJCP Exam Graders are National or higher ranked judges in the BJCP, and they are all
volunteers.
 They will typically be grading between 6-12 exams per set.
 There are six score sheets per exam.
 That means they will be grading 36 – 72 score sheets in one exam set.
 When I grade, I will spend on average 15-20 minutes per score sheet.
 That’s about 12-24 hours to grade one set of exams!
 There are two graders who will initially grade your exam, a Lead Grader, and a Second Grader.
 After they finish, their results will be re-graded by an Associate Exam Director.
 After the AD finishes, their results will be re-graded by an Exam Director.
 So with four people grading your exam, at 12-24 hours each, that’s 48-96 hours that will be
spent on grading ONE exam set!

It’s time consuming, mostly thankless work! So – let’s make it EASY for the graders, and WRITE the
exam the way they want to READ it!

The BJCP has published a BJCP Scoresheet guide. It’s available for everyone to read, it’s no secret. So if
you want to write the exam the way that Graders want to READ it, it’s worth studying!
http://dev.bjcp.org/exam-certification/exam-grading/bjcp-scoresheet-guide/

This Scoresheet Guide informs graders how they should go about grading a BJCP Beer Tasting Exam.
More importantly for YOU, it spells out numerically how many POINTS should be assigned for each
element of the Exam. If you know, in advance, how many POINTS you’re going to receive for each
element of your exam, then it’s a simple matter of you setting out to earn all those points!

For example, here is an excerpt from the Scoresheet Guide, which details exactly how to get the maximum
20 points for COMPLETENESS for each beer. Read the Scoresheet Guide for the points awarded for
Perception, Description, and Feedback.

Completeness and Communication Competencies

1. (2 points) All applicable components of the aroma listed on the scoresheet are addressed. Partial credit
may be awarded.

2. (2 points) All applicable components of the appearance listed on the scoresheet are addressed. Partial
credit may be awarded.

3. (2 points) All applicable components of the flavor listed on the scoresheet are addressed. Partial credit
may be awarded.

4. (2 points) All applicable components of the mouthfeel listed on the scoresheet are addressed. Partial
credit may be awarded.

5. (2 points) The Overall Impression section includes a comment on overall drinking pleasure associated
with entry (1 point) and if the total score is less than 45, offers at least one suggestion for improvement
(1 point).
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6. (4 points) Efficient use of vertical space: For perfect score, fewer than two blank lines remain on the
completed scoresheet (these are typically only in the Appearance or Mouthfeel sections on a Master
level scoresheet). Deduct 0.5 point for every blank line beyond 2, up to a maximum of 4 points
deducted. For example, 5 blank lines would be a (5-2)/2 = 1.5 point deduction.

7. (2 points) Numerical values are assigned for all component scores (1 point) and also for the total score
(1 point).

8. (1 point) The stylistic accuracy, technical merit, and intangibles boxes are checked. There is no partial
credit here.

9. (1 point) Descriptor definitions are checked when applicable (characteristics are either perceived at
moderate or higher levels or are flaws in the style being judged). Partial credit may be awarded.

10. (1 point) Comments are well organized and legible.

11. (1 point) There is efficient use of horizontal space. A complete scoresheet typically has six to seven
words per line with a font size and spacing that balances content and legibility. The objective here is to
discourage judges from writing in an extremely large font to fill up the space on the scoresheet without
conveying much information.

Based on the Scoresheet Guide, I have created a grid that I use when I am grading to track all of the points
earned for each scoresheet. (See Appendix Don’t get too bogged down with this. Just understand that there is
a pre-selected set of criteria that Graders look for on a score sheet, and you can earn ALL of them if you pay
attention to what the Grader is looking for!

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THE BJCP EXAM FOR DUMMIES 2018

BJCP WRITTEN PROFICIENCY EXAM


The BJCP Written Proficiency Exam may be taken by Judges trying to increase their BJCP Rank to
National or above. The score of the Written exam is weighted at 50%, and is combined with the score of
the Judge’s Tasting exam do determine their Total Judge Score for the purposes of rank advancement. For
example, if a judge has 80% on their Tasting score, and they get a 70% on their Written score, their Total
score would be 75. ((80 x 0.5) + (70 x 0.5)) = 75

To qualify to take the Written, you must:


 Have at least 10 Judging Experience points.
 Be a National Judge, or have a score of at least 80 Tasting exam

20 T/F QUESTIONS, 5 ESSAY QUESTIONS (worth 50% of your total score)

 Just before the exam: if you have time, cram on names of Commercial Examples. It’s only one
point, but it’s one point on two different questions. Memorize only ONE for each style. There are
no bonus points for two!
 Don’t sweat the statistics. They’re NOT required on the classic examples questions, and on the
recipe question, they are only ONE point.
 Pre-label your blank pages - write the question numbers at the top left hand corner of each
page for Section 2, questions 1 – 5 (Write “Q.1. Page 1 of ___”. This allows you to start easily at
any question you like. This page incrementor is for the PAGE only, so if you only use one page, it
will read “Q.1. Page 1 of 1”. You can do this, and the next two hints, before the Exam
Administrator tells you to start to help you get organized. (See “Sample Lined Page for Exam” in
the Appendix.)
 Pre-label the bottom-right corner of each page, inside your margins, with “PAGE ___ of ___”.
Do NOT fill in either blank at this time! Do that last, after you’ve organized all of your questions in
the proper order. (See “Sample Lined Page for Exam” in the Appendix.)
 At the top right corner of each page write your participant number. It will be the last two
digits of the year, the two-digit month code, the two-character State Code abbreviation, a two letter
city code and an incremental participant number. For example, an exam given in New York, NY on
6/17/2015 for examinee #3 would be 1506NYNY-03. Your exam admin will assign you this
number.
 Start a new page for each question. The Exam Admin will gladly give you more paper if you
need it.
 Spend a few seconds to underline each of the elements of each question on the test pages
themselves. This will aid you in constructing your grids, and will help you not to skip any details
required by the question.
 Try to answer each question on a single page, but if you need more pages, don’t forget to pre-
label them with the characteristics listed above.
 Don’t write on the back sides of the paper. This information may not be photocopied on the
pages that are sent to the graders, and hence may not be graded.
 Create Grids for your answers. If there are three of a thing (styles, malt types, etc), put them
across the top as column heads. Put the characteristics for those things down the side as row heads
(i.e., Style Name, Aroma, Appearance, Flavor, Mouthfeel, Distinguishing Characteristics, Classic
Example, Similarities, Differences)
 Bullet answers to questions inside the grids are not only allowed, but encouraged!

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 Shows organization in your answer


 Allows you to answer more quickly than if you were writing lengthy descriptions
 Can cram in more info than if writing full prose sentences
 If you write SOMETHING in each cell of the grid, you’re likely to get at least partial credit.
 Much easier for the grader to review
 See?
 There are two types of questions on the BJCP Exam –“Technical” and “Style”
 The “Style” questions REQUIRE that you address the four objective categories from the
tasting section about EACH BEER on the question:
 Aroma
 Appearance
 Flavor
 Mouthfeel
 Use all of the sub-section “helper words” from the BJCP score sheet when you are describing
each of these elements. For example, for APPEARANCE, comment on:
 Color
 Head Clarity
 Head Color
 Head Texture
 Head Duration
 Guessing – DO it! Leaving a question blank guarantees that you’ll get no points for it. You don’t
get negative points for guessing wrong, and you MIGHT get it right! Good things to guess:
 Aroma: guess “grainy, sweet malty aroma, slight floral hop nose”
 Appearance: guess “thin off-white head, small bubbles, yellow color”
 Flavor: guess “grainy, sweet malty flavor, slight floral hop flavor”
 Mouthfeel: guess “Medium body, moderate carbonation, mild alcohol warmth, no
astringency, no creaminess”

 READ THE EXAM COVER SHEET CAREFULLY! Some instructions for the test are stated in
the Cover Sheet of the exam, and are equally valid as if they were asked in the question itself.
(Cover sheet below is from the BJCP website as of 11/13/2018).

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THE BJCP EXAM FOR DUMMIES 2018

COVER SHEET

Beer Written Proficiency


Exam Instructions
Answer the questions completely, but don't be verbose. The challenge is
to organize your thoughts and express them well in the 90 minute time
period. For a passing score, beer style descriptions must include the
aroma, appearance, flavor, and mouthfeel descriptions as in the BJCP
Style Guidelines. If time permits, for maximum credit, a more complete
answer should consider the history of the style, geography, commercial
examples, style parameters, unique ingredients, and fermentation
techniques and conditions. When a question asks for a classic
commercial example of a style the correct answer is one of the styles
listed in the BJCP Style Guidelines.

 Add you exam participant number on each answer page – do not


include your name.
 Only write on one side of the paper, back sides are not copied.
 Number all pages (1 of n, 2 of n. etc.).
 Start each question on a new sheet of paper.
 Write firmly (with dark pencil/ink) to facilitate photocopying of
your exam.
 Do not write to the very edge of the page since that will make it
difficult to photocopy and portions of your answer may not get to
the graders.
 Please write neatly; handwriting is meant to be read, and not to
be solved.
 Manage your time carefully!

Do not return this form with your examination


paperwork.

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THE BJCP EXAM FOR DUMMIES 2018

SECTION 1 - BJCP/ETHICS/JUDGING PROCESS

The Process/Ethics part of Section I is not worth any points, but rather there are deductions of 0.5
points for each incorrect selection, for a maximum penalty of 10 points if all selections were wrong.

For the following 20 questions circle the “T” if the statement is true or circle the “F” if the statement
is false.

….20 T/F questions will be listed here…

There are a pool of 124 T/F questions in the on pages 23-29 of the December 2017 revision of the BJCP
Beer Exam Study Guide from which these questions will be drawn. Some of them may be rephrased to call
for a FALSE answer instead of a TRUE answer, or vice versa – so read carefully! For example, the
following question would have a TRUE answer:

T A competition organizer may serve as the judge director and may also serve as a judge, provided
this person has no knowledge of entries and entrants.

…but by negating the intent of the question, it would require a FALSE answer:

F A competition organizer may not serve as the judge director or as a judge, even if this person has
no knowledge of entries and entrants.

These are not “trick” questions – you just have to read them carefully. If you LEARN them (not just
MEMORIZE them), you will get them all correct and not get any penalties from this section.

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THE BJCP EXAM FOR DUMMIES 2018

SECTION 2 – ESSAY PORTION


The remainder of the written portion of the exam consists of five free-form essay questions, each worth
20% of the total essay score. They will be a two Style questions, one Troubleshooting question, and one
either Ingredients or Brewing Process question, based on the idea that knowledge of brewing techniques is
as important to a beer judge as knowledge of beer styles

1. & 3. DESCRIBE AND DIFFERENTIATE BEER STYLES


S.0. For each of the three styles, provide a statement describing the styles
as well as the difference and similarities between them by addressing each of the following topics:

25 points Compare and contrast the three styles based on their ingredients, characteristics or
background information (history, fermentation or serving methods).
10 points For each of the styles name one classic commercial example as listed in the 2015 BJCP
Style Guidelines.
15 points Parameters: Provide typical values or ranges for the original gravity (OG), IBU, ABV and
color (SRM or textual description) of the three styles
50 points Describe the aroma, appearance, flavor and mouthfeel of each style according to the BJCP
Style Guidelines.

Three beers will be given, usually from very similar categories of beer. The potential list of beers to be
compared is in the appendix of this study guide, under “COMBINED Possible (named) Section II
Beers.” Note: The “Classic Commercial Example” MUST BE one that is listed in the BJCP Style
Guidelines to get credit (also listed in the December 2017 revision of the BJCP Exam Study Guide.)

The easiest way to make sure you address all of the elements asked for in the question is to create a grid,
with the characteristics down the left side, and the three styles listed across the top. The elements of the
question are underlined in the question grid above. (Again, underlines are MINE – they will not be
underlined on the actual exam unless YOU do it – hint, hint.) Once you create your grid (a ruler helps…),
then all you have to do is “bullet” the appropriate information in each cell. DO NOT LEAVE ANY CELL
BLANK! It’s better for the aroma cell to guess either “malty” or “low malt” and “hoppy” or “no hop
aroma” than to skip it. The grader can’t give you partial credit – if you didn’t try to answer the question.

Under each major section of a score sheet (Aroma, Appearance, Flavor, Mouthfeel, and Overall) will be
several “key words” (i.e. under Aroma - malt, hops, esters, and other aromatics.) Try to address EACH of
those key words in your bullets for maximum points. On the next page is a sample answer to this question:

STYLE Dry Stout Strong Bitter (EPA) Robust Porter


AROMA * Roast accentuated * Mod high to mod low * Roasty, “burnt” malt
* Some coffee hops * Grainy, bready,
* Slight chocolate * Med to Med high malt toffee-like, caramel,
* No diacetyl * Low to moderately chocolate, coffee OK
* Esters low to none strong caramel * Rich, sweet
* Hops low to none * Med low to Med high * Hops low to high
fruitiness * Fruitiness mod to
* Low diacetyl OK none
* Slight sulfur/alcohol * Diacetyl low to none
OK
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APPEARANCE * Black to Brown * Golden to deep * Med to dark brown or


* Can be opaque, else clearcopper black
* Thick, creamy tan head, * Brilliantly clear * Can be opaque, else
long lasting * White/off-white head clear
* Low head, dissipates * Full, tan head, lingers
gradually
FLAVOR * Moderate roast * Med to med-high * Strong malt flavor
* Optional acidic sour bitterness * Burnt, black malt
* Med to high bitterness * Even balance malt-to- * Chocolate, coffee ok
* Dry, coffee like finish hops, or slightly to * Roasty dry finish
* Bittersweet chocolate bitter * Dry to medium sweet
* Med low to no fruitiness * Supporting malt * Med to high bitterness
* Med low to no hop flavor * Moderately low to * Hop flavor low to
* No diacetyl strong caramel moderately high
sweetness * Diacetyl low to none
* Moderate to *Fruitiness moderate to
moderately high hops none
* Hops should not
dominate malt
* Nutty, biscuity
* Low sulfur, alcohol,
mineral OK
* Slight diacetyl OK
MOUTHFEEL * Med light to full body * Med light to med full * Med to med full body
* Creamy body * Moderately low to
* Low to Moderate * Low to moderate mod high carbonation
carbonation carbonation * Slight alcohol warmth
* Light astringency from * Slight alcohol warmth * Slight astringency
roast grains * No astringency from roast grains
* Low alcohol warmth * No creaminess * Slight creaminess OK
DISTINGUISH * Originally a fuller, * High gravity Bitter * Stronger, hoppier,
creamier version of London * Often bottled vs. roastier version of
Porter – no longer true casked Porter
* Sometimes called “Irish” * Broad style, open to * English version have
Stout interpretation subtle English hops
* Malty, complex and
flavorful
CLASSIC Guinness Draught Stout Fuller’s ESB Anchor Porter
SIMILARITIES * 30+ IBU levels * 30+ IBU levels * 30+ IBU levels
* English Ingredients * English Style, like * English, like Bitter
* Malt emphasis Porter * English Ingredients
* Dark like Porter * English Ingredients * Malt emphasis
* Malt emphasis * Dark like Stout

DIFFERENCES * Irish Style, not English * Lighter than Stout or * Darker than Bitter
* Darker than Bitter Porter * More Chocolate than
* Least alcohol * Most Hop Flavor/ Stout
Aroma * Less Roast than Stout

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THE BJCP EXAM FOR DUMMIES 2018

* Less Chocolate than * More Caramel * Less Hop Flavor/


Stout * Roast or Chocolate Aroma than Bitter
* More Roast than Stout inappropriate
* Less Hop Flavor/ Aroma
than Bitter

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THE BJCP EXAM FOR DUMMIES 2018

2. RECIPE QUESTION
T.14. Provide a complete ALL-GRAIN recipe for brewing a(n) ___________,
List ingredients and their quantities, procedure, and carbonation. Give volume, as well as original and final gravities. Explain
how the recipe fits the style's characteristics for aroma, flavor, appearance, mouthfeel, and other significant aspects of the style.

Please use the table below to help organize your response.

This is NOT the best demo for how to create a recipe. The purpose of this demo is how to get the best
score on the Recipe Creation question on the BJCP Exam. First, let’s look at the question:
15 pts Style Description: Provide a brief description of the of the target style according to the 2015
BJCP Style Guidelines
15 pts Provide the target parameters for your recipe, including starting batch size, specific gravity
(OG), final specific gravity (FG), and bitterness in IBUs or HBUs, and color (SRM or a textual
description).
40 pts List the ingredients, explain why they are appropriate for target style, provide their quantities,
and explain how the quantities were calculated.
30 pts Discuss the complete brewing procedure from mashing through packaging, and give style-
based reasoning to support each aspect of the process.

The recipe creation question is worth 25% of the total written part of the exam and is divided into four
sections. Let’s call them:

1. Description - 15 points maximum (4 items - 1.75 points each)


2. Parameters - 15 point maximum (4 items - 1.75 points each)
3. Ingredients - 40 points maximum (5 items - 8 points each)
4. Procedures - 30 points maximum (4 items – 7.5 points each)

Note: You can get up to 70 points on this question if you don’t list any statistics or ingredients! (I’m not
saying you shouldn’t know statistics or ingredients – it’s just an interesting point.)

When you read the question, take a minute to underline all of the items the question is asking for. Before
answering the question, if you take a moment to organize the task by making a form (like the form on
Section 2 – Number 2 in the appendix), then your work is cut out for you. Just fill in the blanks. Just
WHAT to put in the blanks is another story…. In this discussion I will number each item by the number it
is given in the form in the appendix.

One more thing which will prove useful - here’s a table of the beers that may be used in this question. I
have “dumbed it down” by looking for average common statistics amongst the styles. The exceptions have
been shaded.

STYLE OG FG IBU SRM/COLOR


Double IPA 1075 1010 60 6
American IPA 1075 1010 40 6
Belgian Tripel 1075 1010 25 6
Doppelbock 1075 1016 25 6
Festbier 1055 1010 25 6
Czech Premium Pale Lager 1050 1016 40 6
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THE BJCP EXAM FOR DUMMIES 2018

Märzen 1050 1016 25 7


American Porter 1050 1016 40 25
Irish Stout 1050 1010 40 25
German Pils 1050 1010 40 5
Strong Bitter 1050 1010 40 8
Weissbier 1050 1010 10 6

1. OG – Original Gravity. 1.050 is OK for most beers that are commonly used for this question (not
the IPAs, Tripel or Doppelbock – they are 1075.) These are defined by the style; they just have to
be memorized. Just write down 1050 or 1075!

2. FG – Final Gravity. 1.010 is OK for most beers, except for Bohemian Pilsner, Doppelbock, Robust
Porter and Oktoberfest – use 1.016 for them. (Think: “sweeter beers”)

CALCULATING FINAL GRAVITY:


NOTE: You don’t need to know the stuff in this box for the test. This is just to explain why we’re using
1010 and 1016

Final gravity is determined by several things, but key amongst them is yeast attenuation. This means
how much of the sugar in the beer will the yeast consume, and they differ a bit from one variety of
yeast to another. The average attenuation rate of most yeast, however, is 75%. If you have a starting
gravity of 1.050 (really, 1.050 – just think “50”) and take 75% of that
50 x .75 = 37.5
50 – 37.5 = 12.5 is the gravity of what remains. 1.0125 is your final gravity
1.010 is the low end of the scale by the guidelines, and it happens to be the number that is common to
most of these styles, and is easier to remember.

3. IBUs – “International Bittering Units” - shorthand for “How bitter do you want your beer?” 40
IBUs will work for most of the commonly tested beers. The Tripel, Doppelbock, and Oktoberfest
need 25 IBUs, the Weissbier only needs 10. IBUs, like Original Gravity, is a characteristic of the
style, and must just be memorized.

4. SRM – “Standard Reference Method” - shorthand for “Color”.


5 SRM will work for German Pils (“Pale Straw”.)
6 SRM will work for most of the commonly tested beers. (Think “Pale Gold”.)
7 SRM will work for Marzen (Think “Yellow”.)
25 SRM will work for Irish Stout and American Porter (Think “Dark Brown”.)
Why not 6 for German Pilsner, Strong Bitter and Marzen? That would be just too easy then,
wouldn’t it?

5. BATCH SIZE – 5 Gallons. You could pick any number you want for this, as long as you list
something. But 5 gallons makes the rest of this demo work – so USE FIVE GALLONS!

6. GRIST – first. Start with EFFICIENCY – an easy one – always 75%. Why?
Because you’re going to use 10 pounds of grain (except for the IPA, the Double IPA, the Tripel, and
the Doppelbock – those use 15 lbs.) Why 10 lbs? Because….

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THE BJCP EXAM FOR DUMMIES 2018

CALCULATING ORIGINAL GRAVITY:


NOTE: You don’t need to know the stuff in this box for the test. This is just to explain why we’re using
an efficiency of 75% and 10 lbs of grain.

There is a fancy formula for figuring out your potential original gravity. It relies on your knowing the
extraction rates for different types of grain. Sugar itself yields 46 gravity points. Base malt yields 33.
There are others, but that’s going to be close enough for our purposes.

• 10 pounds of grain times 33 points per pound equals 330 points.


• We divide 330 points by the total gallons (5, remember?)
• 330 / 5 = 66 (or an original gravity of 1.066).
• But 66 is our MAXIMUM potential. We’re only getting 75% efficiency, remember?
• 75% x 66 = 49.5… round up to 50 – or an OG of 1050.

THAT’S why we always say 75% efficiency!

• Keep the actual grain bill VERY simple!


• Forget “special ingredients” for the purposes of the test.
• Use malts from the country of origin of the beer.
• If you don’t know malts from that country, remember most beers will start with “pale malt”.

Here are the grain bills for the most commonly tested styles.

STYLE GRIST
Double IPA 2-Row 90%, Cara-Pils 3%, Crystal 40L 3%, Sugar 4%
American IPA 2-Row 80%, Crystal 20L 15%, Crystal 60L 5%
Belgian Tripel Pilsner Malt 80%, White Sugar 20%
Doppelbock Munich 75%, Vienna 25%
Festbier Pils 65%, Vienna 35%
Czech Premium Pale Lager 100% Moravian Pilsner
Marzen Vienna 50%, Pils 40%, Munich 5%, Crystal 15L 5%
American Porter English Pale Ale Malt 80%, Crystal 80L 10%, Choc 5%, Black Patent 5%
Irish Stout Maris Otter 65%, Roast Unmalted Barley 8%, Flaked Unmalted Barley
20%, Black 7%
German Pils Pilsner 100%
Weissbier Wheat 70%, Pilsner 30%
Strong Bitter English Pale Ale Malt 90%, Crystal 20L 5%, Crystal 40L 5%

Now, just multiply the percentage listed by 10 lbs (we always use ten pounds, remember, except for 15 lbs
for IPAs, Tripels and Doppelbocks) and you have your quantity!

7. HOPS
• Always 5% Alpha Acid (AA), regardless of what hops you choose (see box below)
• Stick to Bittering, Flavor, and Aroma additions for the purposes of the test
• Ignore Mash hop, First Wort Hop and Dry hop techniques for the purposes of the test
• Mention “Assumed Utilization Rates” - 25% Bittering, 5% Flavor, 0% Aroma

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THE BJCP EXAM FOR DUMMIES 2018

IN GENERAL
TYPE:
Use hops from the country of origin for the beer:
COUNTRY OF ORIGIN HOP VARIETIES
England UK hops (East Kent Goldings, Fuggles)
Germany Noble Hops (Hallertauer, Spalt, Tettnanger)
Czechoslovakia Saaz
USA Pacific Northwest “C” Hops (Centennial, Chinook,
Cascade)
Belgium Styrian Goldings

HOW MUCH:
Use 2 oz BITTERING hops for 40 IBUs
Use 1 oz BITTERING hops for 25 IBUs
Use 0.5 oz BITTERING hops for 10 IBUs

Use one-half to one ounce of flavor and/or aroma hops – if a beer is supposed to have hop flavor
or aroma. They’re FREE (Utilization-wise)!

CALCULATING HOP AMOUNTS:


NOTE: You don’t need to know the stuff in this box for the test. This is just to explain why we’re using
a utilization of 25% and AA% of 5%

There is a fancy formula for figuring out the weight of your hops. It relies on your knowing your target
IBUs:

• For beers commonly tested, usually 40, sometimes 25, rarely 10)
• The volume of your beer (always 5)
• Your alpha acid (always 5%)
• Your utilization (bittering always 25% - since flavor is only 5% and aroma is 0%, we’re not going to
bother with them.)

The formula is:

Weight= IBU * V(Gallons) / (AA% * 7490 * Utilization)

Why 7490? Because this formula was originally figured out in all METRIC units, and 7490 covers the
conversion. Skip that unless you’re going for the MASTER score!

So to figure out how much BITTERING hops to use for 40 IBUs:


40 IBUs x 5 Gallons / (.05 AA% x 7490 x .25 Utilization)
200 / 93.626
2.13 oz (round down to 2 oz. for memorization sake)

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Based on these GENERALITIES, here are some potential hop bills for the commonly tested styles:

STYLE BITTERING HOPS FLAVOR HOPS AROMA HOPS


Double IPA 4 oz Columbus 2 oz Simcoe 2 oz Centennial
American IPA 2 oz Centennial 1 oz Cascade 1 oz Cascade
Belgian Tripel 1 oz Styrian Goldings 1 oz Styrian Goldings
Doppelbock 1 oz Hallertauer 0.5 oz Tettnanger
Festbier 1 oz Hallertauer 0.5 oz Hallertauer
Czech Premium Pale Lager 2 oz Saaz 1 oz Saaz
Marzen 1 oz Hallertauer 1 oz Hallertauer
American Porter 2 oz Fuggles 0.5 oz Fuggles
Irish Stout 2 oz East Kent Goldings 1 oz Fuggles 1 oz Fuggles
German Pils 2 oz Hallertauer 1 oz Hallertauer 1 oz Hallertauer
Weissbier 0.5 oz Hallertauer
Strong Bitter 2 oz Fuggles 1 oz Fuggles

8. WATER – Always:
9 total gallons of water
3.5 gallons of strike water at 163F for a mash temperature of 150F
5.5 gallons of sparge water at 168F, acidified with 1 tsp phosphoric acid.
…UNLESS, you’re doing an IPA, Tripel or Doppelbock. Then use 1.5 times these amounts

Why?....

CALCULATING WATER VOLUMES AND TEMPERATURES:


NOTE: You don’t need to know the stuff in this box for the test. This is just to explain how we’re
getting the water volumes and temperatures.

VOLUMES OF WATER:
There is a fancy formula for figuring out how much water you need for mashing and sparging. It relies
on your knowing:
• The amount of grain you’ll be mashing (always 10 lbs)
• The target volume of your batch (always 5 gallons)

THE FORMULA FOR MASH WATER VOLUME:

Volume= Weight x 1.25 quarts

THE FORMULA FOR TOTAL WATER VOLUME NEEDED:


• (BatchVolume plus TrubVolume)
• divided by
• 1 minus (WortShrinkagePct divided by 100
• divided by
• (1 minus (BoilTime times (BoiloffPct divided by100) ) )
• plus
• EquipmentLossVol
• plus (GrainVolume times AbsorptionRate)

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You’ll have to trust me on these numbers:


BatchVolume = 5
TrubVolume = .5
WortShrinkagePct = 4
Boil Time = 1
BoilOffPct = 10
EquipmentLossVol = 1
GrainVolume = 10
AbsorbtionRate = .13

Thanks to Brew365 for this formula! http://www.brew365.com/mash_sparge_water_calculator.php

FORMULA FOR SPARGE WATER VOLUME:

Volume= Total Water needed – Mash Water

TEMPERATURES OF WATER:

There are two temperature ranges where a single infusion mash can convert starches in the grain to
sugars: the Beta Amylase range (130-150F), and the Alpha Amylase range (149-158F). Mashing in the
Beta Amylase range will convert more of the starches to sugar, and will produce thinner beers with
more alcohol (use the mnemonic M.A.L.T. – More Alcohol, Lower Temperature.) Mashing in the
higher, Alpha Amylase range will convert less of the starches to sugar, yielding sweeter beers with a
thicker body. We chose 150F for our mash temperature because it’s at the point where the beta and
alpha amylase temperature ranges overlap.

STRIKE TEMPERATURE FORMULA

The formula for determining the “strike temperature” of water for a specified target temperature is as
follows:

Tw = (0.2 ÷ R) X (T2 – T1) + T2

Tw = the actual temperature of the infusion water (what we’re solving for…)
R = the ratio of water to grain in quarts per pound (1.25)
T1 = the initial temperature of the mash (or dry grain) (70F – room temperature)
T2 = the target temperature of the mash (153F)

Using our weights and volumes, we get:

Tw = (0.2 ÷ 1.25) x (150 – 70) + 153F


Tw = (0.16) x (80) + 150F
Tw = 12.8 + 150F
Tw = 162.8F (rounded to 163F)

There is another formula for figuring out what temperature of water to ADD to a mash to get to the next
temperature rest, but fortunately we’re only doing a SINGLE INFUSION mash, so we don’t need to
know that….

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What? You want to know it ANYWAY? (sigh…) OK, here it is…

INFUSION TEMPERATURE FORMULA:

Wa = (T2 – T1) X (0.2 x G + Wm) ÷ (Tw – T2)


We need a few new variables, in addition to the ones above

Wa = the amount of boiling water added in quarts (what we’re solving for)
Wm = the total amount of water in the mash in quarts (1.25 qts/lb x 10 lbs grain)
G = the amount of grain in the mash in pounds (10)

Let’s say we want to have a MASH-OUT for our single-infusion mash at 168F (mash-outs are not
necessary, and you won’t lose points for not describing them.). 168F is the highest temperature you can
use without the risk of extracting tannins. We need to figure out how much boiling water to add to get
the mash temperature to 168F. Our formula is:

Wa = (T2 – T1) X (0.2 x G + Wm) ÷ (Tw – T2)


Wa = (168 – 150) X (0.2 x 10 + (1.25 x 10) ) ÷ (212 – 168)
Wa = 18 X (2 + 12.5) ÷ (44)
Wa = (18 X 14.5) ÷ (44)
Wa = 261 ÷ 44
Wa = 5.93 quarts

9. YEAST
Remember three things:
• Ale or Lager,
• Country of origin
• “Create a 1 quart starter”

If you can’t think of a specific yeast name, just say [Country] [Type]… i.e. “German Lager”.
This question should be a gimme - every yeast will get the job done! :-D

STYLE BEER TYPE COUNTRY YEAST


Double IPA Ale USA American Ale
American IPA Ale America American Ale
Belgian Tripel Ale Belgium Trappist High Gravity
Doppelbock Lager Germany Bavarian Lager
Festbier Lager Germany Bavarian Lager
Czech Premium Pale Lager Lager Czechoslovakia Budjevoice Lager
Marzen Lager Germany Munich Lager
American Porter Ale America American Ale
Irish Stout Ale Ireland Irish Ale
German Pils Lager Germany German Lager
Weissbier Ale Germany Weihenstephan Ale
Strong Bitter Ale England London Ale

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10. MASH
Techniques: Single Infusion
(Choose one) Multi-Step
Decoction
Double Mash (also called a Cereal Mash)

Rests: Acid Rest (95-120F – 60-120 minutes)


Protein Rest (122F – 20 min)
Beta Amylase Saccharification Rest (130-150F – 30 min)
Alpha Amylase Saccharification Rest (149-158F)
Mash-Out (168F 15 min)

Vorlauf (recirculate.): 30 minutes

Sparge/Lauter: 168F, 5.5 gallons, 45 minutes

BIG HINT: ALL of these styles can be made with a Single-Infusion mash! But to get all the
points, you need to say:

“The CLASSIC mash style used for this beer would be the ____ mash technique, but due to the
highly modified malts available today, I’ll use the Single Infusion mash.” (NOTE: There are some
styles such as Doppelbock where a decoction mash can significantly enhance the flavor and aroma
profile, and some graders may not award all possible points without a description of the decoction.)

If you DO decide to use one of the other mash types, be SURE to detail all the steps!

STYLE CLASSIC MASH TYPE


Double IPA Multi-Step
American IPA Multi-Step
Belgian Tripel Multi-Step
Doppelbock Decoction
Festbier Decoction
Czech Premium Pale Lager Decoction
Marzen Decoction
American Porter Single Infusion
Irish Stout Single Infusion
German Pils Decoction
Weissbier Decoction
Strong Bitter Multi-Step

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11. BOIL/CHILL
Boil: ALWAYS: “75 minutes, full rolling boil to facilitate hot break, adding hops according to
schedule above.
Finings: Irish Moss, added at 5 minutes before the end of the boil.
Chill: Counter-flow method, to facilitate cold break, to 70F prior to pitching yeast (cooler
temperatures for lagers.)”

EXCEPT FOR: Weizen – state “NO FININGS due to desired cloudiness in finished beer.”

12. FERMENTATION: Ales or Lagers (see yeast chart above)


Ales:
Primary: 68F for 7 days
Secondary: 68F for 21 days

Lagers:
Primary: 55F for 14 days
Diacetyl Rest: 65F for 2 days
Secondary: 32F for 60 days

13. PACKAGING
Always: Bottle condition: ¾ cup of corn sugar at bottling.
(Using kegging requires knowing the pressures of the various beers – you already have enough to
remember!)

For the next four points, read and use the “helper words” from the beer score sheet. (They are on the
“Classic Example” score sheet for Question #9.) Say something on each of these attributes. If it DOESN’T
have that characteristic – SAY SO! (i.e. – “No alcohol warmth.”)

14. AROMA
Comment on malt aroma, hop aroma, esters, and other aromatics

15. APPEARANCE
Comment on color, clarity, and head retention, head color, and head texture

16. FLAVOR
Comment on malt flavor, malt sweetness or dryness, hop flavor, hop bitterness, fermentation
Characteristics (esters/phenols), balance between sweetness and hop bitterness, finish/aftertaste,
and other flavor characteristics

17. MOUTHFEEL
Comment on body, carbonation, alcohol warmth, creaminess, astringency, and other palate
sensations

18. HOW INGREDIENTS/PROCEDURES IMPACT THE STYLE?


Easy way: “The malt, hops, and yeast used in this recipe work together to produce the aroma,
appearance, flavor and mouthfeel representative of a __________ style.” If you’ve got LOTS of
time at the END of the test, come back to this part and elaborate more, if you know it.

See the appendix for a sample “grid” with which to answer this question.
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THE BJCP EXAM FOR DUMMIES 2018

4. TROUBLESHOOTING
T.1. Describe and discuss the following beer characteristics
a) characteristic-1, b) characteristic-2, and c) characteristic-3. What causes them and how are they avoided
and controlled? Are they ever appropriate, and if so, in what beer styles? Address the following topics:
30 points Describe each characteristic and how it is perceived.
40 points Identify the causes and controls for each characteristic.
30 points Identify styles in which each characteristic is appropriate and inappropriate

Start by building a grid like this that takes up the entire page. Fill in the characteristics you’re describing in
place of #1, #2, and #3:

Characteristic #1 Characteristic #2 Characteristic #3


Describe
How caused?
Avoided/Controlled?
Ever Appropriate? If
so, which styles?

The grid below has been turned the other way, in order to more easily cover all the troubleshooting
categories:

Characteristic Describe Ever How is it caused? How can it be


Appropriate avoided/controlled?
?
If so, which
styles?
Acetaldehyde * Green apples Yes, * Premature removal * Allow ferment to
* Grassy Light from yeast complete,
American * Bacterial Spoilage, * Practice good sanitation
Lagers * Oxidation and beer handling to avoid
O2 contact
Alcoholic * Spicy Yes, * High amt of * Pitch sufficient yeast
* Vinous Strong Ales fermentables quantity
* Prickly and Lagers * Under pitching * Aerate wort pre-pitching
mouthfeel * Low O2 or FAN
* Fusels
Astringency * Mouth- Yes, * Extraction of * Don’t over crush
puckering Flanders Red tannins – over * Keep sparge temp low
* Flavor crushing, * Use acidified water in
* Mouthfeel oversparging sparge,
* alkaline water * Reduce hop immersion
* Lengthy hop time
immersion times * Practice good sanitation
* Polyphenols from * Reduce spice additions
acetobacter

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* Oxidation
* Spices
Bitterness * Mouth- Yes, * High AAU hops * Use hops with lower
puckering * IPAs * Lengthy hop boil alpha acids
* Bitter * Pale Ales times * Reduce hop boil times
* Aroma * English
* Flavor Bitters
* Mouthfeel
Buttery * Butterscotch Yes, Diacetyl: * Reduced by yeast -
* Diacetyl * Scotch Ales * Premature racking allow complete
* Aroma * Bitters * Low ferment temps fermentation
* Flavor * Czech Pils * Mutant yeast * Properly aerate wort
* Mouthfeel * Northern * Lactic acid bacteria prior to pitching
English * Do a diacetyl rest (2
Brown days at the end of primary
@ 65 F)
* Use healthy pure yeast,
* Practice good sanitation
Cardboard * Papery No, * Aeration of hot * Avoid splashing hot
* Stale N/A wort wort
* Flavor * Exposure of higher * Carefully package beer
* Aroma alcohols in finished to avoid oxygen contact
beer to oxygen * Serve beer in an
* Old beer appropriate amount of
time

Cloudiness * Cloudy Yes, Chill Haze: * Longer mash


* Appearance * Wheat Insufficient * Use Protein rest
Beers conversion time * Use finings
* Lambic Permanent Haze: * Use filtration
* American High Sparge temps * Reduce Sparge Temps
Wheat Bacterial Haze: * Practice better sanitation
Poor Sanitation * Choose a less powdery
Powdery yeast yeast
Cooked Corn * DMS Yes, * Covered boil * Use uncovered full-
(dimethyl * American * Zymomonas rolling boil
sulfide) lagers bacteria * Practice good sanitation
* Vegetal * Cream ales * High level of * Reduce adjuncts in mash
* Aroma adjuncts
* Flavor
* Precursor
(dimethyl
sulfoxide) occur
naturally in
malt, turned
into DMS with
heat, evaporates

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Fruitiness Esters: Yes, * Alcohols * Reduce fermentation


* Strawberries * American combining with acids temperatures
* Plums Pale Ale at higher ferment * Choose a different yeast
* Apricots etc. * Kolsch temps (Ethyl acetate, strain
* Flavor Isoamyl acetate,
* Aroma Ethyl Hexanoate)

Light Body * Watery Yes, * Lack of dextrins * Use quality malt


* Weak * American * Poor quality malt * Keep percentage of
* Mouthfeel Light Lagers * Large pct. of sugar sugar small
* Lambics * Over-long protein * Reduce length of protein
rest rest
* Low mash * Use dextrin or wheat
temperature malt, flaked wheat
* Raise mash temperature
Low Head * Flat Yes, * Insufficient * Shorten protein rest
Retention * Appearance * Lambics proteins in beer * Use clean well-rinsed
* Mouthfeel * High causes high surface glasses
Alcohol tension * Use flaked wheat or
Beers * Dirty/oily glasses barley
* Low protein grist * Lower alcohol by
lowering grist bill
* Use hops with high
isoalpha acids
Phenolic * Band-aid Yes, * Wild yeasts * Use pure yeast strains
* Medicinal * Some * Improper sanitation * Practice good sanitation
* Clove-like Belgian Ales * Some malt types * Use “clean” malt
* Plastic * Smoke * Some yeast types * Use yeast less prone to
* Smoky beers phenol production
* Peppery * Some
* Aroma Wheat beers
* Flavor
Sherry-like * Sherry Yes, * Oxidative yeasts * Use a different yeast
* Vinous * acting on higher strain
* Wine-like Barleywines alcohol beers creates * Create less alcohol by
* Paper like * English Old aldehydes (i.e. 2- lowering grist bill
* Old Ales trans-nonenal) * Serve beer younger
* Ferment cooler
Sourness * Tart Yes * Lactic Acid (from * Practice proper
* Sour * Lambics lactic acid bacteria) sanitation
* Aroma * Flanders * Acetobacter (from * Don’t employ over-
* Flavor Ale Acetic acid) lengthy mash or low temp
* Mouthfeel * Berliner mash
Weisse

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T.3. What are body and mouthfeel?


Explain how the brewer controls body and mouthfeel in his/her beer, addressing the following topics:
Define body, describe how is it perceived, discuss how the brewer controls the body of the
40 points
beer, and provide examples of styles in which is is desirable to have a light or full body.
List three aspects of Mouthfeel (excluding Body), describe how they are perceived, and
45 points
discuss how the brewer can control these characteristics.
Provide examples of styles in which each of these three Mouthfeel characteristics is
15 points
appropriate

What is it? How to control? Style Examples


* Body is a sub- (See below) (See below)
BODY characteristic of
Mouthfeel
* Mouthfeel is the * Primarily controlled by the (See below)
MOUTHFEEL tactile character of amount of dextrins and medium
beer, how it “feels” length proteins in the finished
in your mouth. It beer.
has five sub-
components: Body,
Alcohol Warmth,
Creaminess,
Astringency and
Carbonation.
* Body is the * Increasing unfermented dextrins * Barleywine should have
viscosity of a beer. will give the perception of a a big body
On a viscosity scale “bigger, thicker” body – use more
of water to grist, mash hotter (153 F) * American Light lager
molasses, water is a * Reducing unfermented dextrins should have a low body
“thin” body, and will give the perception of a
molasses would be a “smaller, thinner” body – use less
“thick” body. grist, mash cooler (148F)
* Alcohol warmth * Reduce fermentables, ferment * Eisbeer should have high
is the sensation of cooler to reduce alcohol warmth alcohol warmth
warmth or burning and fusels
you feel as the beer * Increase fermentables, ferment * English Dark Mild
goes down your warmer to increase alcohol should have low alcohol
throat. Whiskey warmth and fusels warmth
would be at the high * Choose yeast for alcohol
end of alcohol tolerance desired
warmth.
* Creaminess is the * A percentage of Oats in the grist * Oatmeal Stout should
sensation of can cause a creamy sensation. have high creaminess
“smoothness” or * Use nitrogen to “carbonate”
“roundness” in a * Use lactose to increase * Lambic should have low
beer. It is the perception creaminess
opposite of
“Crispness.”
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* Astringency is * Primarily caused by tannins * American IPA may have


the puckery (sometimes mistakenly attributed a higher astringency due to
sensation you get to hop bitterness) lingering hop bitterness
from a beer. * Can also be caused by a high
percentage of roast or dark malt in * Astringency is usually
the grist considered a fault
* Can also be cause by lingering
hop bitterness
* Reduce tannins by:
- Keeping sparge under 168F
- Ending sparge when gravity of
runoff reaches 1004
* Carbonation is * To increase bottle carbonation, * Berliner Weiss should
the sparkling add more priming sugar and/or a have high carbonation
sensation you feel in small amount of fresh yeast at
your mouth, or in bottling. * Old Ale may have low
extreme cases, in * To increase carbonation in carbonation due to high
your nose. kegging, increase the CO2 alcohol level and age
Champagne or pressure.
Seven-Up soda * Unwanted high carbonation can
would be at the high be decreased by completely
end of carbonation. fermenting the beer prior to
packaging.

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5. INGREDIENTS
T.4. Discuss hops, and their role in determining beer flavor and aroma.
Your answer should address Discuss how the hop characteristics are extractedthe following topics:
30 points Describe hop characteristics and their impact on beer flavor and aroma.
30 points Discuss how the hop characteristics are extracted.
40 points Discuss how the hop characteristics are extracted
Discuss hops:
1. Active ingredient: Lupulin, gland of the female plant of Humulus Lupus
2. Oils and Resins: Resins contain Alpha and Beta acids, Oils contain aromatics
3. Humulone and Cohumulone
4. Alpha and Beta acids – Alpha cause the bittering to occur in beer, Beta do not isomerize, but contribute
to aroma
5. Isomerization – Through boiling, changing the structure of the molecules in hop alpha and beta acids so
as to make them water soluble.
6. IBUs/Formula: IBU = 7490 x Weight(oz) x AA% x U
V(gallons)
Hop Characteristics How these characteristics are extracted
Antibacterial/Preservative Boiling hops in wort.

Bitterness Boiled for 60 minutes or longer from the end of the boil. Hop utilization is
about 25% in this phase.
Flavor Boiled for 40-25 minutes from the end of the boil. Hop utilization is about
10% in this phase.

Aroma Boiled for 15 minutes or less from the end of the boil. May also be steeped
by throwing them in after flame-out. Hop utilization is 5% or less in this
phase.
Aroma Dry Hopping. Added to the secondary fermenter for aroma only.

Identify at least four distinct beer styles with which different varieties of hops are associated:
Hop Variety Country Characteristics Associated Style
Hallertauer, Tettnanger, Germany Noble hops. Low in German Pilsner, Bocks,
Spalt bitterness, high on Alts
aroma, spicy, floral
East Kent Goldings, England English hops: Good for English Pale Ale, Porter
Fuggles bittering, flavor and
aroma, earthy, tobacco
Saaz Czech Republic Floral, mild, sweet Bohemian Pilsner

Cascade, Centennial, America (Pacific Citrusy, grapefruity American IPA,


Columbus, Amarillo Northwest) American Pale Ale
Northern Brewer Europe, America Rustic, Woody California Common

Styrian Goldings Austria and Slovenia Spicy Witbier, Belg. Pale Ale

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T.8. Discuss the importance of water characteristics in the brewing process


Your answer should address the following topics:
20 points Discuss two characteristics of water that are important for the brewing process
20 points Summarize two methods brewers use to adjust and control the pH of their brewing water.
Discuss how the mineral content of the water played a role in the development of four
60 points
world beer styles.

In my opinion, this is one of the more difficult questions that can be on the BJCP exam. Water is obviously
a VERY important part of brewing, and books have been written about it. The example below is one way
of answering this question that SHOULD get you a fairly decent score.

WATER TREATMENT METHODS


METHOD IMPORTANCE
Boiling * Removes chlorine, kills bacteria
Charcoal Filtration * Removes chloramines
Reverse Osmosis * 100% r/o not recommended – strips out needed minerals
Minerals Essential for healthy fermentation
* Iron
* Manganese
* Copper
* Zinc
Salts Commonly used: Gypsum, (CaSO4), Calcium Carbonate (CaCO3), Magnesium
Sulfate (MgSO4)
Cations
* Calcium – 10-20ppm needed for yeast nutrition
* Sodium – Accentuates sweetness at low levels
Anions
* Bicarbonate – Neutralizes acids in dark malt
* Chloride – Accentuates sweetness at low levels
* Sulfate – Accentuates hop bitterness
Acids Used to reduce alkalinity (if necessary)
* Lactic acid
* Sulfuric acid

pH (Power of Hydrogen):
WATER TYPE pH
Pure Water 7.0
Acidic 0 – 6 pH
Alkaline 8-14 pH
Proper mashing level 5.2 – 5.7 pH

BEER STYLES (choose at least 4)


City Beer Style How mineral content played a role
Plzen Bohemian Pilsner Soft, low mineral content across the board, tends to decrease the
perception of hop bitterness. The most ion-free brewing water in the

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world. Decoction mashing needed due to lack of minerals to aid


enzymatic reactions.
Dortmund Dortmunder Export High sulfates accentuate hop bitterness. Tastes “minerally”.
Munich Oktoberfest High alkaline and carbonate water balances acidifying effect of dark
malts.
Munich Dunkel High in carbonates, Carbonates increase color extraction during sparging
which makes production of light colored worts difficult, hence the
development of Munich Dunkel. Waters high in carbonate tend to be
alkaline and make a shift to a more acidic pH, favorable for mash
conditions, difficult. Additions of small amounts of dark roast malts help
shift the pH to more acidic conditions. This again favors the Dunkel
style.
Vienna Vienna Lager Hard, carbonate-rich water extracts the color from Vienna malt.
Burton English Pale Ales Extremely hard water - CaSO4 (Calcium Sulfate) & HCO3-
(Hydrocarbonate), accentuates bitterness, gives drier and fuller flavor, and
emphasizes hop bitterness.
Dublin Dry Stout High in Ca++(Calcium) & HCO3-(Hydrocarbonate), similar to Munich
but slightly higher in mineral content across the board. Waters high in
carbonate tend to be alkaline and make a shift to a more acidic pH,
favorable for mash conditions, difficult. Additions of small amounts of
dark roast malts help shift the pH to more acidic conditions.
Edinburgh Scottish Ales Local water often lends a “smoky” character when combined with yeast
and lower fermentation temperatures.
London Porter High alkaline and carbonate water balances acidifying effect of dark
malts. Very similar to Dublin.

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THE BJCP EXAM FOR DUMMIES 2018

T.15. Discuss the role of malt and yeast in determining beer characteristics.
Your answer should address the following topics:
Identify and describe different types of malts by their colors and the flavors they impart
45 points
to the beer
20 points List four distinct beer styles with which specific malts are associated
List five distinct yeast strain selection considerations and describe their impact on the
35 points
finished beer

A. Identify and describe the different types of malts by their color and the flavor they impart to the
beer. Give at least four distinct styles with which specific malts are associated.
Identify Describe Color Flavor Styles
Base Malts  2 and 6 row barley  Straw  Bread crumbs  Pale Ales
 Fully modified  Gold  Crackers  Pilsner
 Kilned at 130-180F  Yellow  Tripel
Toasted  Victory, Vienna, Munich  Amber  Biscuit  California
Malts  Copper  Toasted Common
 Red Breadcrumb  N.German Alt
 Baking Bread
Crystal  Various Lovibond-rated  Amber  Caramel  Dark American
Malts Crystal and Caramel  Copper  Toffee Lager
 Fully modified  Red  Cookies  American
 Heated at 50% moisture Amber
content to 150-170F
 Mashes starches inside
husk
 Kilned to desired color
Roast  Chocolate, Black, Roast  Brown  Chocolate  Stouts
Malts  Under modified  Black  Coffee  Porters
 Kilned at 5% moisture
 Kilned at 420-450F for up
to 2 hours
 No diastatic ability
Non-  Wheat, Rye, Corn, Rice  May cause  Bready, wheat,  Weizen
Barley  May require more intensive cloudiness corn  Roggenbier
mash process  Minty  American
 Peppery Lagers
 Cl. American
Pilsner

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B. Provide five distinct yeast strain selection considerations.


Consideration Effect on Beer
Apparent Attenuation  Less residual sweetness (lager yeast)
 More alcohol
 Less body
Alcohol Tolerance  Greater Alcohol by Volume
Flocculation  Less time required for clearing
 Potentially clearer beer
Temperature  Fruity esters for ale yeasts (higher temperatures)
 Clean, ester-free beers for lager yeasts (lower temps)
 Lager yeasts require longer time to finish
Ester/Phenol  Fruity flavors/aromas for yeasts high in ester production
Production  Clean, crisp flavors/aromas for yeasts low in ester production
 Spicy, clove or peppery phenols in Belgian styles and Bavarian Wheat
beers
Diacetyl Production  Butter or Butterscotch flavors
 Acceptable in low amounts in some styles

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5. THE BREWING PROCESS

T.9. Define these brewing techniques and discuss the effect they have on the finished beer.
30 points Kräusening
30 points Adding Gypsum
40 points Fining

Describe Effect on Beer


* The addition of a portion of * To provide "natural" carbonation.
Kräuesening actively fermenting wort to a * Also reduces residual diacetyl
wort that has finished * Used for most German and American Lagers
fermenting. * May contribute acetaldehyde ("green" beer character) in
the finished beer.
* Consistent with Rheinheitsgebot – adding CO2 not
allowed
* Gypsum is Calcium Sulfate * Increases Ca++ and SO4—
Adding * Calcium helps yeast metabolism in proper levels,
Gypsum * Common brewing salt * Calcium allows the wort to acidify
* Critical to proper enzyme function.
* Key salt for * Sulfate lends a soft edge to hop bitterness by affecting
“Burtonization” alpha-acid extraction and creating a synergistic perception
effect.
* The addition of a * Coagulates proteins to clarify beer
Fining compound to wort or beer. * Precipitate tannins and/or proteins that may cause haze,
or even flavor instability.
* Added to the boil for hot
break: Irish moss or
Whirlfloc

* Added to the secondary:


Isinglass, Bentonite,
Polyclar, Sparkloid

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T.11. Define diastatic and proteolytic enzymes, discuss their roles in the brewing process, and
describe how they affect the characteristics of the finished beer. Address the following topics:
20 points Define each enzyme.
40 points Discuss their role in the brewing process.
40 points Discuss how they impact the characteristics of the finished beer.

Proteolytic Diastatic
Works on Proteins Starches
Subset Proteolytic Beta Amylase Alpha Amlyase
Temperature 113-127F 130-150F 149-158F
(aka “Protein” rest) (aka “Saccharification”) (aka “Saccharification”)
Describe/Explain * Proteinase breaks * Starches are gelatinized * Alpha amylase enzymes
down proteins into breaks 1-4 links from
smaller fractions such as * Beta amylase enzymes starches at random
polypeptides – necessary breaks off maltose units
for good head retention. from reducing ends of * Unable to break down
starches into smallest units of
* Peptidase breaks down starches
polypeptides into * Unable to break down
peptides and amino largest units of starches
acids, essential for
proper yeast growth and
development
Effect on Beer * Reduces cloudiness * Creates more fermentable * Creates more dextrinous
* Too long a protein rest wort wort
can reduce head * Thinner bodied beer * Thicker bodied beer

NOTE: If you get this question, the big hint is the word “Proteolytic” – remember “Proteo” means
“proteins.” You’ll just have to remember that the OTHER type of enzyme – Diastatic – works on starches,
but the root of the word “Diastatic” (“Dia-“) should remind you that it has two components, Beta and
Alpha. Beta-Amylase enzymes are activated first in the temperature scale – in the lower range, and Alpha-
Amylase is activated second – at the higher range. You could remember “Alpha” as in “Alpha-male” – the
TOP of the temperature range. Note that the two ranges overlap at 149-150F, so to take advantage of
BOTH the Beta and Alpha Amylase enzymes, choose that temperature for your Saccharification rest.

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T.13. Discuss the mashing process.


Your answer should address the following topics:
Explain what happens in the mashing process, including times and temperatures as
50 points
appropriate.
30 points Identify and describe three mashing techniques.
20 points Describe the advantages and disadvantages of each of the mashing techniques identified.

A. Explain what happens during the mashing process, including times and temperatures as
appropriate.
Mashing Step Temperature Time Active Description
Enzymes
Milling Grain n/a n/a n/a * Crushing grain kernels to expose
starches
Dough-in 10-15F higher n/a n/a * Mixing grist with water
than first rest * 1.3 qts per pound of grist
to raise grain * Break all clumps so no dry grist
temperature remains
Acid Rest 95-120F 60- * Phytase * For under-modified malt only
120 * Beta * Lowers mash PH when using low
min Glucanase calcium brewing liquor
* Breaks down phytin into calcium-
and magnesium-phosphate and phytic
acid
* Breaks down hemicellulose and
gums in the cell walls
Protein Rest 113-127F 15-60 * Proteinase * Proteolytic enzymes
min * Peptidase * Breaks down proteins into smaller
fractions such as polypeptides
* Breaks down polypeptides into
peptides and amino acids, essential for
proper yeast growth and development
Saccharification See descriptions for Beta and Alpha * Breaks down starches into dextrins
Amylase enzymes and fermentable sugars
Produces:
* Monosaccharides: Glucose, Fructose,
Mannose, Galactose
* Disaccharides: Maltose, Isomaltose,
Fructose, Melibiose, Lactose
* Trisaccharides: Maltriose
* Oligosaccharides: “dextrins” –
glucose chains
Saccharification – 130-150F 15-90 * Beta Amylase * Subset of Diastatic enzymes
Beta Amylase min * Yields wort very low in dextrins,
high in fermentables
* M.A.L.T. – More Alcohol, Lower
Temperature

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* Breaks off maltose units from


reducing ends of starches
Saccharification – 149-158F 15-30 * Alpha * Subset of Diastatic enzymes
Alpha Amylase min Amylase * Wort high in dextrins, low in
fermentables
* Breaks 1-4 links from starches at
random
Mash-Out 168-172F 5-15 n/a * Denatures enzymes, stops conversion
min * Reduces viscosity, aids run-off of
mash

B. Describe three different mashing techniques and the advantages and disadvantages of
each.
Mash-Type Describe Advantages Disadvantages
Infusion Mash * Mixing grain with a * Requires minimum of * Prohibits the use of
single temperature of labor, equipment, under modified malt or
water and resting at that energy and time adjuncts
temp for the entire mash
Step Mash * Mashing in with a low * Allows flexibility in * Requires more
temp of water use of different temp resources (labor, time,
* Raising mash temps to steps equipment)
achieve conversion * Under modified malts
goals may be used.
* Temp raised by
adding boiling water or
direct heat
Decoction Mash * Removal of a thick * Explode starch * Most resource
third of mash granules intensive (time, labor,
* Raise to brief * Breaks down the equipment)
saccharification rest protein matrix in under * May extract higher
* Boil for 15-30 minutes modified malt levels of tannins and
* Mixing it back into * Improves extraction DMS precursors from
the main mash efficiency grain husks
* Repeat up to 3 times * Promotes the
to reach beta amylase, formation of
alpha amylase, and melanoidins.
mash-out temps
Cereal Mash * Two separate mashes: * Allows use of * Needs to be boiled or
(Double Mash) main mash is crushed adjuncts as alternate hot-flaked before adding
malt, cereal mash is raw source of sugar to mash
adjuncts and a bit of * Time and resource
crushed malt intensive
* Boiled for 1+ hours to
gelatinize the starches
* Added to main mash,
which has undergone an
acid rest

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APPENDIX – Sample Text Questions


This section contains sample questions, and the blank grid in which you may write your answer. NOTE:
The exam will NOT give you these grids! If you wish to use the grid and bullet system to structure your
answers, you will have to create the grid yourself prior to writing your answers. If you have studied the
BJCP EXAM FOR DUMMIES well, this should be second nature to you by now.

APPENDIX – Sample Text Questions .......................................................................................................... 46


SECTION 1 - BJCP/ETHICS/JUDGING PROCESS ............................................................................... 47
SECTION 2 - STYLES/BREWING TECHNIQUES ................................................................................ 53
S.0. Describe, compare, and contrast these three styles: A, B, and C ................................................... 53
T.1.Describe and discuss the following beer characteristics. ................................................................ 54
T.3. What are body and mouthfeel? ....................................................................................................... 55
T.4. Discuss hops, and their role in determining beer flavor and aroma. .............................................. 56
T.8. Discuss the importance of water characteristics in the brewing process ........................................ 57
T.9. Define these brewing techniques, and discuss their effects on the finished beer. .......................... 58
T.11. Define diastatic and proteolytic enzymes, discuss their role in the brewing process,
and describe how they affect the characteristics of the finished beer. ................................................... 59
T.13. Discuss the mashing process. ....................................................................................................... 60
T.14. Provide a complete ALL-GRAIN recipe for a ________________________________, ........... 61
T.15. Discuss the role of malt and yeast in determining beer characteristics. ....................................... 62
COMBINED Possible (named) Section II Beers ....................................................................................... 63
(Named) Beers/Meads/Ciders that WON'T be on the (ESSAY) test (33): ................................................ 66
Sample Lined page for exam ..................................................................................................................... 67

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SECTION 1 - BJCP/ETHICS/JUDGING PROCESS

For the following 20 questions circle the “T” if the statement is true or circle the “F” if the statement
is false. There are no points for these, but there is a 0.5 point deduction for each question
unanswered or answered incorrectly, for a maximum of a 10 point deduction.

No. Choice Question


A competition organizer may serve as the judge director and may also serve as a judge provided
1 T/F this person has no knowledge of the association between entries and entrants.
A competition’s judge director may serve as a judge provided this person has no knowledge of
2 T/F the association between entries and entrants.
A competition organizer may serve as the judge director provided this person has no knowledge
3 T/F of the association between entries and entrants.
A competition’s judge director may not serve as a judge even if this person has no knowledge of
4 T/F the association between entries and entrants.
A competition organizer may not serve as a judge even if this person has no knowledge of the
5 T/F association between entries and entrants.

A competition’s judge director may serve as the competition organizer and may also serve as a
6 T/F judge provided this person has no knowledge of the association between entries and entrants.
An individual with knowledge of the association between entries and entrants may not serve as a
7 T/F judge.
A member of the competition staff with access to information that associates entries with
entrants may serve as a judge provided this person has no knowledge of the association between
8 T/F entries and entrants.

9 T/F The “head” judge at a table should try to tutor apprentice or lower-rank judges if time permits.
The steward at the table has sole responsibility for completing the Cover Sheets for beers in each
10 T/F flight.
The “head” judge at the table has sole responsibility for completing the Cover Sheets for beers in
11 T/F each flight.
The “head” judge at a table should fill out Cover Sheets for beers in his or her flight as directed by
12 T/F the competition management.
The “head” judge at a table has no responsibility for filling out Cover Sheets for beers in his or her
13 T/F flight unless directed to do so by the competition management.
The “head” judge at the table has sole responsibility for completing the Cover Sheets for beers in
each flight but with the agreement of the steward may delegate the completion of the Cover
14 T/F Sheets to the steward.
The “head” judge with the agreement of the steward may delegate filling in of the Cover Sheets
15 T/F for beers in his or her flight to the steward.
There is no need for the “head” judge to complete the Flight Summary Sheet - the competition
organizer can obtain all that information from the cover sheets. But the competition organizer
16 T/F can NOT receive judging experience points if they serve as a judge.
17 T/F If possible there should be at least one BJCP-ranked judge in every flight.

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When Non-BJCP judges evaluate entries in a competition each Non-BJCP judge should be paired
18 T/F with a BJCP judge.
Non-BJCP judges may only evaluate entries if authorized by the judge director and Non-BJCP
19 T/F judges should be paired with BJCP judges when possible.
To reduce stray odors and flavors present beverages and foods other than water, bread, or
20 T/F crackers should not be brought to the judging table.

21 T/F It is acceptable to bring food items other than bread, crackers, and water to the judging table.
You must filter out strong scents from fellow judges or the environment from your mind rather
22 T/F than discussing the problem with the competition organizer.
Strong scents from the environment or other judges or stewards should be brought to the
23 T/F attention of the competition organizer.
Because entries cannot have any identifying marks, it is OK for a judge to judge beers in a
24 T/F category he or she has entered.
If a judge is assigned to judge a category that he/she has entered, that judge should ask the
25 T/F competition organizer to reassign him/her to another category.
If a judge is assigned to a category that he or she has entered, the judge should go ahead and
evaluate the entries in that category without notifying the judge director or competition
26 T/F organizer.
Judges should not review the style being judged from the BJCP Style Guidelines while at the
27 T/F judging table prior to judging that style.

28 T/F Judges may invite stewards to taste the beers in a flight, if there's enough sample to share.
It is acceptable to change the order in which you judge the beers on your flight sheet from how it
29 T/F was printed.
30 T/F Beers must be evaluated in the sequence specified on the flight sheet.
If you have eaten spicy or greasy food within a few hours prior to judging you should use
31 T/F mouthwash or antiseptic rinse before judging.
32 T/F You should avoid eating spicy or greasy food within a few hours prior to judging.
Spicy or greasy foods should be avoided prior to a judging event because they can reduce a
33 T/F judge's sensitivity to the aromas and flavors of beer.
Perfumed shampoos and colognes should be avoided prior to a judging event because they can
34 T/F reduce a judge's sensitivity to the aromas of beer.
It is a good idea to take a decongestant prior to a judging event to increase your sensitivity to the
35 T/F aromas of beer.
36 T/F Calibrations beers are selected to be the standard against which entries should be judged.
It is the responsibility of the “head” judge, in consultation with the other judges in a flight, to
37 T/F assign a consensus score to each entry.
It is not necessary for scores produced by the judges on a panel to be within seven points (or less
38 T/F if directed by the competition director) of each other.
After discussing the initial scores, judges should adjust their final scores to be within seven
39 T/F points (or less if directed by the competition director).
Judges must adjust their scores to be within seven points (or less if directed by the competition
40 T/F director) of each other as part of developing a consensus score for the beer.
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41 T/F The consensus score assigned to the beer is not necessarily an average score.
When judging, It is important to evaluate entries quickly and also complete the score sheets
42 T/F thoroughly and completely.
On average, experienced judges should be able to completely evaluate a beer, including arriving
43 T/F at a consensus, in 10 minutes.
When there is a discrepancy in the scores for a given beer, the lower-ranked judges should yield
44 T/F to the opinion of the highest ranked BJCP judge at the table.
It is acceptable to remove offensive smelling entries from the judging table after they have been
45 T/F evaluated.

46 T/F A judge must disqualify an entry if the bottle has raised lettering or the cap has identifying marks.
A judge may disqualify an entry if it has an improper bottle or cap. 48 T Only the judge director or
47 T/F competition organizer can disqualify an entry.
49 T/F The results of the bottle inspection does not affect the scoring.
50 T/F Snide or rude comments are unacceptable on scoresheets.
Pour each entry in a manner that gives it its optimum appearance, keeping in mind that some
51 T/F entries may be over- or under-carbonated.
When you suspect an entry has been placed in the wrong flight based on the style being judged,
52 T/F you should request that it be judged in a different flight instead.
When you suspect an entry has been placed in the wrong flight based on the style being judged,
53 T/F you should consult with the judge director or competition organizer.

54 T/F Sniff the entry immediately after pouring to ensure proper evaluation of volatile aromatics.
55 T/F There is no need to sniff the aroma immediately after pouring the entry into the glass.
56 T/F Judges should complete the evaluation of each entry before moving on to the next.
57 T/F It is not necessary to offer any feedback for improvement if you score a beer above 40.
It is common practice to refrain from sharing your thoughts while judging a beer until the other
58 T/F judges have completed their score sheet.
If you are very familiar with a beer style, it is preferable to disregard the BJCP Style Guidelines
59 T/F and rely on your personal expertise instead.
If rushed, it’s acceptable to write only comments and an overall score on a score sheet, leaving
60 T/F the scores for the subsections blank.
If rushed, it’s acceptable to write only 1-2 comments on a score sheet as long as the numeric
61 T/F score is filled out.
If a beer is a “gusher” or has an unpleasant aroma upon opening, a judge may assign a courtesy
62 T/F score of 13 without tasting and commenting on the characteristics of the beer.
All beers should be tasted and scored, even if they are “gushers” or have an unpleasant aroma
63 T/F upon opening.

64 T/F It is appropriate to penalize the entrant if the beer is not served at the proper temperature.
If the beers are not served at the proper temperature, judges should work with the competition
65 T/F staff to resolve the problem.
In each section of a score sheet, you should only comment upon the most prominent features of
66 T/F each entry, not subtle characteristics.
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67 T/F Judges' comments must not include phrases like “if you used ...”
68 T/F Judges' comments must not include phrases like “did you ...”
Judges' comments must include a complete evaluation of the sensory aspects of the entry and
69 T/F how those aspects relate to the style guidelines.
Judges' comments should be constructive and reflect knowledge of the brewing, fermentation,
70 T/F bottling, and handling process
71 T/F Judges' comments need to provide information on how to improve the entry as warranted.
Scores should not be assigned to the aroma section immediately because the entry's aroma
72 T/F profile may change over time.
Each section must be scored with a number prior to writing any comments, to best capture your
73 T/F first impressions.
To assure objectivity, you should never write your full name or put contact information on the
74 T/F score sheet.
75 T/F You should write your full name and judging rank on each score sheet.
You should always fill out the “Style Scales” on the score sheet, as a good check against your
76 T/F scores.
You should use the “Overall Impression” section of the score sheet to refer to how the entry
77 T/F compares to other entries in the flight.
You should use the “Overall Impression” section of the score sheet to comment on how much
78 T/F you enjoyed the entry or provide suggestions for how to improve the beer.
A score in the "Outstanding" range is reserved for entries that not only lack flaws but also have
79 T/F the hard-to-define "extraordinary" character that great beers have.
The courteous lower limit for scores assigned to "Problematic" beers is 6 points, with one point
80 T/F for each section of the score sheet.
81 T/F The courteous lower limit for scores assigned to “Problematic” beers is 13 points.
If judges require more pours than one bottle to judge an entry, the “head” judge should ask the
82 T/F steward to request a second bottle from the cellar master.
It is preferable to use ink on scoresheets so that your scores and comments cannot be altered by
83 T/F contest personnel.
It is preferable to use mechanical pencils, rather than wooden pencils, on scoresheets so that
84 T/F wood odors do not interfere with beer aromas.
It is acceptable to request a second bottle to give the entry a fair chance at an accurate judging if
85 T/F a beer is a “gusher” or tastes infected.
Entrants may contact the judge, the competition director, or their BJCP Regional Representative
86 T/F if they are dissatisfied with any aspect of their scoresheets.
When your flight has finished, you should avoid having conversations that might distract other
87 T/F judges who have not yet finished their flights.
When your flight has finished, it is acceptable to visit other flights still in progress to see how
88 T/F beers you have entered are faring.
Because it may have been entered by a person in the room, it is polite to refrain from publicly
89 T/F deriding a “problem” beer that you have scored during a competition.
Judges from outside the table should not be consulted on a beer unless the judges at the table
90 T/F cannot reach a consensus score, and then only if they all agree to the consultation.
91 T/F BJCP Apprentice judges have not yet taken the BJCP Beer Judging Exam.
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92 T/F Novice is not an official BJCP judge rank.


93 T/F One can obtain the BJCP Recognized rank without acquiring judging experience points.

94 T/F One can obtain the BJCP Recognized rank without acquiring non-judging experience points.
To become a BJCP Certified judge, it is sufficient to pass the Entrance Exam, score at least 70% on
95 T/F the Beer Judging Exam and earn 5 judging points.
To become a BJCP Certified judge, it is sufficient to pass the Entrance Exam, score at least 70% on
96 T/F the Beer Judging Exam and earn 5 experience points.
97 T/F The maximum score on the Beer Judging Exam for the BJCP Certified rank is 79%.
To become a BJCP National judge, it is sufficient to score 80% on the Beer Judging Exam and
98 T/F accumulate 20 experience points.
To become a BJCP National judge, it is sufficient to score 80% on the Beer Judging Exam and
99 T/F accumulate 20 experience points, with at least half of them from judging.
100 T/F One can obtain the BJCP National rank without acquiring judging experience points.
101 T/F One can obtain the BJCP National rank without acquiring non-judging experience points.
BJCP Master judges must have a minimum score of 90% on the combined written and tasting
102 T/F exams and at least 40 judging points.
BJCP Master judges must score at least 90% on the combined written and tasting exams and earn
103 T/F at least 50 experience points, with at least half of them from judging.
The maximum score on the combined written and tasting exams for the BJCP National rank is
104 T/F 89%.
BJCP Master judges must score at least 90% on the combined written and tasting exams and
105 T/F fulfill a Grand Master Service Requirement.

106 T/F BJCP Grand Master judges must score at least 95% on the combined written and tasting exams.

107 T/F BJCP Grand Master judges must score at least 90% on the combined written and tasting exams.
108 T/F Each additional BJCP Grand Master level requires an additional 100 experience points.
109 T/F BJCP Honorary Grand Master judges do not have to take the BJCP exam.
The BJCP Honorary Grand Master rank is bestowed upon professional brewers when they judge
110 T/F at homebrew competitions.
111 T/F Honorary Master is a temporary rank bestowed on operatives of the BJCP.
The BJCP Grand Master rank requires the same minimum score on the combined written and
112 T/F tasting exams as the Master rank.

113 T/F The BJCP Grand Master rank requires the same minimum experience points as the Master rank.
The only difference in requirements between the BJCP Master and Grand Master ranks is that the
114 T/F Grand Master rank requires a GMSR.
115 T/F Each BJCP Grand Master level has additional requirements for exam grading.
116 T/F A BJCP Grand Master Service Requirement can be fulfilled by grading exams.
117 T/F A BJCP Grand Master Service Requirement can be fulfilled by organizing competitions.

118 T/F A BJCP Grand Master Service Requirement can be fulfilled just by serving on the BJCP Board.

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119 T/F At least one-half of the experience points required for any BJCP judge rank must be from judging.
120 T/F Judging at homebrew competitions is the only way to earn BJCP judging points.
BJCP judges can earn non-judging experience points for participating in BJCP Continuing
121 T/F Education Program activities.
Judging experience points can only be earned by judging in a competition or proctoring a BJCP
122 T/F exam.
Stewards at homebrew competitions earn BJCP judging points if they taste the beers with the
123 T/F judges.
124 T/F Stewards at homebrew competitions earn BJCP experience points.

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SECTION 2 - STYLES/BREWING TECHNIQUES


S.0. Describe, compare, and contrast these three styles: A, B, and C
Your answer should address the following topics:
25 points Compare and contrast the three styles based on their ingredients, characteristics or
background information (history, fermentation or serving methods).
10 points For each of the styles, name one classic commercial example as listed in the 2015 BJCP
Style Guidelines.
15 points Parameters: Provide typical values or ranges for the original gravity (OG), IBU, ABV and
color (SRM or textual description) of the three styles.
50 points Describe the aroma, appearance, flavor and mouthfeel of each style according to the BJCP
Beer Style Guidelines.

STYLE
AROMA

APPEARANCE

FLAVOR

MOUTHFEEL

DISTINGUISH

OG
IBU
ABV
SRM
COMMERCIAL
SIMILARITIES

DIFFERENCES

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T.1.Describe and discuss the following beer characteristics.


What causes them and how are they avoided and controlled? Are they ever appropriate, and if so, in what
beer styles?
30 points Describe each characteristic and how it is perceived.
40 points Identify the causes and controls for each characteristic.
30 points Identify styles in which each characteristic is appropriate and inappropriate

1. 2. 3.
Describe/Discuss

How caused?

How avoided/
controlled?

Ever Appropriate?

If so, which Style?

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T.3. What are body and mouthfeel?


Explain how the brewer controls body and mouthfeel in his/her beer, addressing the following topics:
Define body, describe how is it perceived, discuss how the brewer controls the body of the
40 points
beer, and provide examples of styles in which is is desirable to have a light or full body.
List three aspects of Mouthfeel (excluding Body), describe how they are perceived, and
45 points
discuss how the brewer can control these characteristics.
Provide examples of styles in which each of these three Mouthfeel characteristics is
15 points
appropriate.

Describe Causes and Controls Style Examples

BODY

MOUTHFEEL

1.

2.

3.

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T.4. Discuss hops, and their role in determining beer flavor and aroma.
Your answer should address the following topics:
30 points Describe hop characteristics and their impact on beer flavor and aroma
30 points Discuss how the hop characteristics are extracted.
40 points Identify five distinct beer styles with which specific or historical varieties are associated.
Discuss hops:
1.
2.
3.
4.
5.
6.
Hop Characteristics How these characteristics are extracted

Hop Variety Country Characteristics Associated Style

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T.8. Discuss the importance of water characteristics in the brewing process


Your answer should address the following topics:
20 points Discuss two characteristics of water that are important for the brewing process.
20 points Summarize two methods brewers use to adjust and control the pH of their brewing water
Discuss how the mineral content of the water played a role in the development of four
60 points
world beer styles.

IMPORTANT WATER CHARACTERISTICS


Characteristic Why Important

TWO WATER ADJUSTMENT METHODS TO CONTROL pH


Method How it adjusts/controls pH

BEER STYLES
City Beer Style How Mineral Content Played A Role

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T.9. Define these brewing techniques, and discuss their effects on the finished beer.

30 points Kräusening
30 points Adding Gypsum
40 points Fining

Describe Effect on Beer

Kräuesening

Adding Gypsum

Fining

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T.11. Define diastatic and proteolytic enzymes, discuss their role in the brewing process,
and describe how they affect the characteristics of the finished beer.

20 points Define each enzyme.


40 points Discuss their roles in the brewing process.
40 points Discuss how they impact the characteristics of the finished beer.

Proteolytic Diastatic
Works on

Subset

Temperature

Describe/Explain

Effect on Beer

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T.13. Discuss the mashing process.


Your answer should address the following topics:
Explain what happens in the mashing process, including times and temperatures as
50 points
appropriate.
30 points Identify and describe three mashing techniques.
20 points Discuss the advantages and disadvantages of each of the mashing techniques identified.
A. Explain what happens during the mashing process, including times and temperatures as
appropriate.
Mashing Step Temperature Time Active Description
Enzymes

B. Describe three different mashing techniques and the advantages and disadvantages of each.
Mash-Type Describe Advantages Disadvantages

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T.14. Provide a complete ALL-GRAIN recipe and procedure for a ____________________________,


Please use the table below to help organize your response.
15 pts Style Description: Provide a brief description of the of the target style according to the 2015
BJCP Style Guidelines.
15 pts Provide the target parameters for your recipe, including starting batch size, specific gravity
(OG), final specific gravity (FG), and bitterness in IBUs or HBUs, and color (SRM or a textual
description).
40 pts List the ingredients, explain why they are appropriate for target style, provide their quantities,
and explain how the quantities were calculated.
30 pts Discuss the complete brewing procedure from mashing through packaging, and give style-
based reasoning to support each aspect of the process
1. Aroma:___________________________________________________________________________
2. Appearance: ______________________________________________________________________
3. Flavor:___________________________________________________________________________
4. Mouthfeel: ________________________________________________________________________
5. Batch Size _________ gallons
6. OG:____________ 7. IBUs ___________
8. FG:____________ 9. SRM/Color________________________________________________
10. Grist: ( _____% efficiency) 11. Hops:
____lb _____________________ __oz bittering: ___________ ____%AA _____min., 25%Util.
____lb _____________________ __oz flavor:_____________ ____%AA _____min., 5%Util.
____lb _____________________ __oz aroma:_____________ ____%AA _____min., 0%Util.
12. Water: ____________________________________________________________________________
_____________________________________________________________________________________
13. Yeast: _____________________ variety, pitched post-chill, at _______ºF, aerated by______________
14. How ingredients/procedures impact the style: __________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
15. Mash: _______________________________________ technique
_________________ rest _______ºF _______________ minutes
_________________ rest _______ºF _______________ minutes
_________________ rest _______ºF _______________ minutes
Vorlauf: _____ minutes
Sparge/Lauter ______ºF, _______gallons, _______minutes
16. Boil/Chill:
Boil _____minutes, full rolling boil to facilitate hot break, adding hops according to schedule above.
Finings: ___________________, Added at _____minutes
Chill: Use __________________method to facilitate cold break, to _______ºF, prior to pitching yeast
17. Fermentation:
Primary: _____ºF, ______days
Diacetyl Rest: _____ºF, ______days
Secondary: _____ºF, ______days
18. Packaging:
Bottle Condition: ______cup priming sugar at bottling OR Keg with ______ volumes CO2 at kegging
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T.15. Discuss the role of malt and yeast in determining beer characteristics.
Your answer should address the following topics:
Identify and describe different types of malts by their colors and the flavors they impart
45 points
to the beer
20 points List four distinct beer styles with which specific malts are associated.
List five distinct yeast strain selection considerations and describe their impact on the
35 points
finished beer

A. Identify and describe the different types of malts by their color and the flavor they impart to
the beer. Give at least four distinct styles with which specific malts are associated.
Identify Describe Color Flavor Styles

B. Provide five distinct yeast strain selection considerations.


Consideration Effect on Beer

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COMBINED Possible (named) Section II Beers (91 possible)

ID Style-1 Style-2 Style-3


1 American Amber Ale American Brown Ale American Pale Ale
2 American Amber Ale American Pale Ale California Common
3 American Barleywine Double IPA English Barleywine
4 American Barleywine English Barleywine Wee Heavy
5 American Barleywine Old Ale Wee Heavy
6 American Brown Ale American Pale Ale California Common
7 American Brown Ale British Brown Ale Dark Mild
8 Pairing removed
9 American IPA Double IPA English IPA
10 American Pale Ale Belgian Pale Ale Strong Bitter
11 American Pale Ale English Barleywine Wee Heavy
12 American Stout Foreign Extra Stout Irish Stout
13 American Stout Irish Stout Oatmeal Stout
14 American Stout American Porter Irish Stout
15 American Stout Irish Stout Sweet Stout
16 American Stout Foreign Extra Stout Oatmeal Stout
17 American Porter American Stout Foreign Extra Stout
18 American Stout Foreign Extra Stout Sweet Stout
19 Pairing removed
20 Pairing removed
21 American Wheat Beer Lambic Weissbier
22 American Wheat Beer Weissbier Witbier
23 Baltic Porter Belgian Dk Strong Imperial Stout
24 Belgian Blond Ale Belgian Dubbel Belgian Tripel
25 Belgian Blond Ale Belgian Gold Strong Belgian Tripel
26 Belgian Blond Ale Belgian Pale Ale Saison
27 Belgian Dark Strong Ale Double IPA Wee Heavy
28 Belgian Dark Strong Ale Belgian Dubbel Weizenbock
29 Belgian Pale Ale Bière de Garde Saison
30 Berliner Weisse Flanders Red Ale Lambic
31 Berliner Weisse Gueuze Lambic
32 Berliner Weisse Weissbier Witbier
33 Pairing removed
34 Bière de Garde California Common International Amber Lager
35 Blonde Ale Cream Ale Kölsch
36 Pairing removed
37 Czech Premium Pale Lager German Pils International Pale Lager
38 American Lager Cz Prem Pale Lager German Pils
39 American Porter English Porter Irish Stout
40 Pairing removed
41 British Brown Ale English Porter Munich Dunkel
42 English Porter Munich Dunkel Schwarzbier
43 Pairing removed
44 California Common Irish Red Ale Märzen
45 Pairing removed

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THE BJCP EXAM FOR DUMMIES 2018

46 Cream Ale Kölsch Munich Helles


47 International Dark Lager Munich Dunkel Schwarzbier
48 Doppelbock Eisbock Helles Bock
49 Doppelbock Dunkles Bock Eisbock
50 Doppelbock Dunkles Bock Helles Bock
51 Doppelbock Dunkles Bock Weizenbock
52 German Pils German Helles Exportbier Munich Helles
53 Foreign Extra Stout Irish Stout Sweet Stout
54 American Porter Irish Stout Schwarzbier
55 Pairing removed
56 Dunkles Weissbier Weissbier Weizenbock
57 Altbier Intl Amber Lager Irish Red Ale
58 Altbier Intl Amber Lager Märzen
59 Altbier Best Bitter Märzen
60 Altbier Märzen Vienna Lager
61 Dunkles Bock Eisbock Helles Bock
62 English Barleywine Imperial Stout Wee Heavy
63 English Barleywine Old Ale Wee Heavy
64 Flanders Red Ale Lambic Oud Bruin
65 American Porter Baltic Porter Foreign Extra Stout
66 American Porter Foreign Extra Stout Sweet Stout
67 Fruit Lambic Gueuze Lambic
68 German Pils Munich Helles Schwarzbier
69 International Amber Lager Irish Red Ale Märzen
70 American Lager American Lt Lager International Pale Lager
71 Dark Mild Ordinary Bitter Scottish Light
72 Pairing removed
73 Munich Helles Munich Dunkel Märzen
74 Munich Helles Märzen Vienna Lager
75 Best Bitter Intl Amber Lager Märzen
76 Dunkles Bock Märzen Rauchbier
77 Scottish Export Scottish Heavy Wee Heavy
78 Dark Mild Scottish Heavy Scottish Light
79 Scottish Export Scottish Heavy Scottish Light
80 Ordinary Bitter Scottish Heavy Scottish Light
81 Scottish Heavy Scottish Light Wee Heavy
82 Scottish Export Scottish Light Wee Heavy
83 Pairing removed
84 Best Bitter Ordinary Bitter Strong Bitter
85 Lambic Weissbier Witbier
86 Dunkles Bock Märzen Munich Dunkel
87 American Lager Am. Wheat Beer Cream Ale
88 American Light Lager Czech Pale Lager German Leichtbier
89 Festbier Helles Bock Munich Helles
90 Czech Amber Lager Dunkles Bock Märzen
91 American Pale Ale Best Bitter British Golden Ale
92 Australian Sparkling Ale Best Bitter British Golden Ale
93 Foreign Extra Stout Irish Extra Stout Irish Stout
94 Foreign Extra Stout Sweet Stout Tropical Stout
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95 British Strong Ale English Barleywine Old Ale


96 American IPA Belgian Gold Strong Belgian IPA
97 Pairing removed
98 Pairing removed
99 Pairing removed
100 Pairing removed
101 Pairing removed
102 Pairing removed
103 Pairing removed
104 Pairing removed
105 American Barleywine American Strong Ale Double IPA
106 Belgian Tripel German Pils Trappist Single
107 Czech Amber Lager Intl Amber Lager Vienna
108 Czech Pale Lager Cz Prem Pale Lager German Pils
109 American Barleywine Am. Wheat Beer Wheatwine
110 American Porter American Stout Imperial Stout

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THE BJCP EXAM FOR DUMMIES 2018

(Named) Beers/Meads/Ciders that WON'T be on the (ESSAY) test (33):


• Belgian Specialty Ale • Other Fruit Melomel
• Fruit Lambic • Metheglin
• Fruit Beer • Braggot
• Spice Herb Vegetable Beer • Open Category Mead
• Christmas/Winter Specialty Beer • Common Cider
• Other Smoked Beer • English Cider
• Wood Aged Beer • French Cider
• Specialty Beer • Common Perry
• Dry Mead • Traditional Perry
• Semi-Sweet Mead • New England Cider
• Sweet Mead • Fruit Cider
• Cyser • Applewine
• Pyment • Other/Specialty Cider/Perry

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Sample Lined page for exam


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