Interim Study Guide - BJCP

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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.S5. Complete the attached scoresheet marked with “Classic Example Scoresheet” as if you werejudging a classic commercial example of the __________ style. You do not need to complete theOverall Impression section but otherwise the scoresheet should be completed as it would during anormal competition. You should describe a single exemplary sample of the style as if you are judging itduring a competition. Note: The style will vary for each exam, and could be just about any style otherthan the fruit, spice, herb and specialty categories that don't really have classic examples.S6. Identify, describe, and give at least one classic commercial example as listed in the BJCP StyleGuidelines of a major beer style commonly associated with the following three classic brewing centers:Location One Location Two Location ThreeAddress the following topics:6pointsDescribe the aroma, appearance, flavor, and mouthfeel of each style as in the BJCP StyleGuidelines.3points1 pointCorrectly identify the style associated with each location.For each of the styles name at least one classic commercial example as listed in the BJCP StyleGuidelines.The three locations will be provided from the following list:Bamberg Berlin Burton-on-Trent DublinDüsseldorf Edinburgh Einbeck Köln (Cologne)Newcastle San Francisco Senne Valley ViennaS7. Identify three top-fermenting beer styles where the maximum original gravity does not exceed1.040. Beer styles that are variations of each other based on color, strength or other subtle differencesdo not count as distinctly different for the purposes of this question. For each style provide a statementdescribing the style as well as the differences and similarities between the styles by addressing thefollowing topics:6points2pointsDescribe 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) that29
1 pointdistinguishes 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.TroubleshootingT1. Describe and discuss the following beer characteristics. What causes them and how are they avoided andcontrolled? Are they ever appropriate and if so, in what beer styles? (three will be given). Address thefollowing topics:3Describe each characteristic.points4points3pointsIdentify the causes and controls for each characteristic.Identify appropriate/inappropriate styles.The choices will be drawn from:a) cloudiness b) buttery c) low head retentiond) astringency e) phenolic f) light bodyg) fruitiness h) sourness i) cooked cornj) bitterness k) cardboard l) sherry-likem) acetaldehyde n) alcoholicT2. Explain how the brewer gets the characteristics a) good head retention, b) clarity in a beer, and c) aproper diacetyl level for style in his/her beer. What causes them and how are they controlled. Are they evernot required and if so, in what beer styles. Address the following topics:3pointsDescribe each characteristic.4points3pointsIdentify the causes and controls for each characteristic.Identify appropriate/inappropriate styles.T3. What are body and mouthfeel? Explain how the brewer controls body and mouthfeel in his/her beer.Cover the following topics:5pointsDescribe each characteristic.5 Identify the causes and controls for both.30
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 and 30: Style-1 Style-2 Style-3American Bar
Page 31: S1. Identify three top-fermenting b
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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