Interim Study Guide - BJCP

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Style-1 Style-2 Style-3Brown Porter Munich Dunkel Northern English Brown AleBrown Porter Munich Dunkel SchwarzbierBrown Porter Munich Dunkel Southern English Brown AleCalifornia Common Beer Irish Red Ale Oktoberfest/MärzenCream Ale Kölsch Munich HellesDark American Lager Munich Dunkel SchwarzbierDoppelbock Eisbock Maibock/Helles BockDoppelbock Eisbock Traditional BockDoppelbock Maibock/Helles Bock Traditional BockDortmunder Export German Pilsner (Pils) Munich HellesDry Stout Foreign Extra Stout Sweet StoutDry Stout Robust Porter SchwarzbierDüsseldorf Altbier Irish Red Ale North German AltbierDüsseldorf Altbier North German Altbier Oktoberfest/MärzenDüsseldorf Altbier Oktoberfest/Märzen Special/Best/Premium BitterEisbock Maibock/Helles Bock Traditional BockEnglish Barleywine Old Ale Strong Scotch AleForeign Extra Stout Robust Porter Sweet StoutIrish Red Ale North German Altbier Oktoberfest/MärzenMild Scottish Light 60/- Standard/Ordinary BitterNorth German Altbier Oktoberfest/Märzen Special/Best/Premium BitterScottish Heavy 70/- Scottish Export 80/- Strong Scotch AleScottish Light 60/- Scottish Export 80/- Strong Scotch AleScottish Light 60/- Scottish Heavy 70/- Strong Scotch AleStandard/Ordinary Bitter Special/Best/Premium Bitter Extra Special/Strong Bitter (English Pale Ale)Straight (unblended) Lambic Weizen/Weissbier Witbier27
S1. Identify three top-fermenting beer styles where the minimum original gravity is 1.070 or higher. Foreach style provide a statement describing the style as well as the differences and similarities between thestyles by addressing the following topics:6points2points1 pointDescribe the aroma, appearance, flavor, and mouthfeel of each style as in the BJCP StyleGuidelines.Identify at least one aspect of the ingredients (malts, hops, water chemistry) or backgroundinformation (history, fermentation techniques and conditions, or serving methods) thatdistinguishes each style.For each of the styles name at least one classic commercial example as listed in the BJCP StyleGuidelines.1 point Describe the similarities and differences between the three styles.S2. Identify three distinctly different German bottom-fermented beer styles. Beer styles that arevariations of each other based on color, strength or other similarly subtle differences do not count asdistinctly different for the purposes of this question. For each style provide a statement describing thestyle as well as the differences and similarities between the styles by addressing the following topics:6points2points1 pointDescribe the aroma, appearance, flavor, and mouthfeel of each style as in the BJCP StyleGuidelines.Identify at least one aspect of the ingredients (malts, hops, water chemistry) or backgroundinformation (history, fermentation techniques and conditions, or serving methods) thatdistinguishes each style.For each of the styles name at least one classic commercial example as listed in the BJCP StyleGuidelines.1 point Describe the similarities and differences between the three styles.S3. Identify three distinctly different beer styles that contain wheat as 25% or more of the grist. Beerstyles that are variations of each other based on color, strength or other subtle differences do not countas distinctly different for the purposes of this question. For each style provide a statement describing thestyle, as well as the differences and similarities between the styles by addressing the following topics:6points2points1 pointDescribe the aroma, appearance, flavor, and mouthfeel of each style as in the BJCP StyleGuidelines.Identify at least one aspect of the ingredients (malts, hops, water chemistry) or backgroundinformation (history, fermentation techniques and conditions, or serving methods) thatdistinguishes each style.For each of the styles name at least one classic commercial example as listed in the BJCP StyleGuidelines.1 point Describe the similarities and differences between the three styles.S4. Identify three distinctly different Belgian beer styles. For each style provide a statement describingthe style as well as the differences and similarities between the styles by addressing the following topics:28
Page 1 and 2: BJCP BEER EXAM STUDY GUIDEInterim R
Page 5 and 6: I. INTRODUCTIONSince the inception
Page 7 and 8: II. BEER JUDGING AND THE BJCP EXAMT
Page 9 and 10: experienced judges with up to date
Page 11 and 12: over 500 one additional staff point
Page 13 and 14: B. Beer Evaluation and the Judging
Page 15 and 16: eceiving a perfect score of 50 must
Page 17 and 18: detect the variety of aromas in bee
Page 19 and 20: proximity errors (e.g., assigning s
Page 21 and 22: C. Important BJCP Reference Materia
Page 23 and 24: • Calculators, except for basic f
Page 25 and 26: 18 T When novice judges evaluate en
Page 27 and 28: 64 F It is appropriate to penalize
Page 29: Style-1 Style-2 Style-3American Bar
Page 33 and 34: 1 pointdistinguishes each style.For
Page 35 and 36: The Brewing ProcessT9. Discuss the
Page 37 and 38: eer ages, the flavors become more c
Page 39 and 40: Class 4. Brown, Scottish and Strong
Page 41 and 42: Guidelines for Doctoring BeersFlavo
Page 43 and 44: To receive full credit for beer sty
Page 45 and 46: Ions in BrewingThe most important c
Page 47 and 48: B. Malts and Adjunctsby Dave Sapsis
Page 49 and 50: degrade the starches, so no protein
Page 51 and 52: C. Wort Productionby David Houseman
Page 53 and 54: LauteringLautering is the process o
Page 55 and 56: changes in the wort volume must be
Page 57 and 58: extruded through a die. Hop extract
Page 59 and 60: from the use of low-alpha (“aroma
Page 61 and 62: Ale Yeast, for the purposes of beer
Page 63 and 64: time to prevent reintroduction of a
Page 65 and 66: F. Troubleshootingby Scott BickhamI
Page 67 and 68: DMSDMS, or dimethyl-sulfide produce
Page 69 and 70: Solvent-likeThis describes an aroma

Interim Study Guide - BJCP

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