From the HBD Archive
From: synchro!chuck@uunet.UU.NET (Chuck Cox)
Subject: BJCP Study Guide
Date: 1992-03-04 10:04:46 GMT

======================================================================

BEER JUDGE CERTIFICATION EXAM

STUDY GUIDE



Edited by Chuck Cox (chuck@synchro.com)

In collaboration with the Beer Judge Mailing List



Copyright (c) 1992 by Chuck Cox.

Permission is given for non-commercial distribution, provided this
document is reproduced in full, including this copyright notice.

======================================================================

OUTLINE

Outline

Introduction

Ingredients

Grains
Hops
Water
Yeast & Bacteria
Miscellaneous

Procedures & Chemistry

Malting
Mashing
Brewing
Fermentation & Conditioning
Bottling / Kegging

Characteristics

Appearance
Aroma
Flavor
Drinkability & Overall Impression

Styles

Ales
Lagers
Hybrids
Miscellaneous

Beer Judge Certification Program

Ranks
Experience Points
Sanctioned Competitions

Miscellany

Example Questions

Bibliography & Suggested Reading

JudgeNet: the Beer Judge Mailing List

======================================================================

INTRODUCTION

This guide is intended to identify the specific areas of knowledge
that are required to pass the BJCP exam. It is not intended to teach
you what you need to know to pass the exam, but rather to help you
organize your thoughts and identify topics that deserve further study.
The bibliography can help you locate sources for further information,
however there is no substitute for experience.

When you take the exam, be sure to take a couple of mechanical pencils
with extra leads (or whatever you like to write with), a big eraser,
and plenty of lined paper (I prefer graph paper).

A note on spelling: There are no umlauts in the ASCII character set.
I tried using the correct German alternative spelling by putting an
'e' after the vowel. It seems that it is customary in English to
simply drop the umlaut, i.e. Kolsch instead of Koelsch, so that's
what I did in this document.

======================================================================

INGREDIENTS

You are expected to understand the purpose and effect of the common
beer ingredients. You should know which ingredients are appropriate
for the various beer styles. You should be familiar with geographic
variations in ingredients.

Grains

Hordeum distichon - 2-row barley
Hordeum vulgare - 6-row barley
Triticum aestivum - wheat
Anatomy - acrospire, embryo, endosperm, husk
Carbohydrates - starches & sugars
Tannins
Proteins & Amino Acids
Diastatic Power - strength of enzymes - degrees Lintner
Color - degrees Lovibond

type / degrees Lovibond / degrees Lintner / appropriate styles

Low Kilned Malts (approx 175 F)

6-row Lager 1-2 / 100-200 American lagers, pilsner
2-row Lager 1-2 / 63-70 lagers
Pale Ale 2-3 / 36 ales
Malted Wheat 3 / 49 wheat beers

High Kilned Malts (approx 220 F)

Mild Ale 3-5 / 33 mild, brown ale
Vienna 4 / 30 dortmunder, helles bock, vienna
Munich 6-20 / 30 munich

Specialty Malts

Carapils 1-7 / 0 light ales, light lagers
Crystal/Caramel 10-120 / 0 ales, lagers
Chocolate 300-450 / 0 dark lagers, dark ales
Black (patent) 500-1100 / 0 dark lagers, dark ales

Adjuncts

Roasted Barley 500-1100 / 0 stout, dunkel
Flaked Barley
Wheat ales, lagers
Corn light ales, light lagers
Rice light lagers
Oats stout

Hops

Humulus lupulus - cultivated hop
Anatomy - strobile, strig, bracteole, seed, lupulin gland
Alpha & Beta Acids
Essential Oils
Rhyzome - root cutting

origin - styles type alpha / aroma

English - British ales

Brewers Gold 5-9 / poor
Bullion 6-9 / poor
Fuggle 4-6 / good
Goldings 4-6 / good
Northern Brewer 6-10 / fair

American - all styles

Aquila 5-8 / fair
Banner 8-12 / fair
Cascade 4-7 / good
Chinook 11-14 / fair
Cluster 4-8 / fair
Eroica 10-14 / fair
Galena 12-15 / poor
Nugget 12-14 / good
Willamette 5-7 / good

German / Czechoslovakian - continental lagers

Hallertauer 3-6 / good
Hersbrucker 3-6 / good
Perle 6-11 / good
Saaz 3-6 / good
Tettnanger 3-6 / good

Water

Gypsum - calcium sulphate - CaSO4
Table Salt - sodium chloride - NaCl
Epsom Salt - MgSO4
Hardness - temporary & permanent
pH
Minerals
Ions
Calcium
Magnesium
Sodium
Bicarbonate
Sulfate
Chloride

Yeast & Bacteria

Saccharomyces cerevisiae - ale yeast - 50-75 F
Saccharomyces uvarum - lager yeast - 32-55 F - formerly carlsbergensis
Enterobacteriaceae - enteric bacteria - lambic
Kloeckera apiculata - lambic yeast
Brettanomyces bruxellensis & lambicus - lambic yeasts
Pediococcus damnosus - lactic acid bacteria - lambic
Lactobacillus delbrueckii - lactic acid bacteria - berliner weisse
Isolating & Culturing

Miscellaneous

Fermentables
Malt Extract
Sugar - corn sugar, honey, molasses, brown sugar
Fruit
Clarifying Agents
Gelatin
Isinglass
Irish Moss
Polyclar
Herbs & Spices & Flavorings
Coriander Seed
Orange Peel
Ginger
Cinnamon
Licorice
Spruce
Chocolate
Coffee
Smoke
Malto-Dextrine - adds body
Caramel - adds color
Vegetables

======================================================================

PROCEDURES & CHEMISTRY

You should be able to describe each procedure, explain its purpose,
and describe how it works. You should be able to discuss how a
procedure is varied for different beer styles.

Malting

step duration / temperature (F) / comments

Steeping 40 hours / 60 / 40-45% moisture content
Germination 5 days / 60 / modification
breakdown starches & proteins
Stewing/mashing 45-60 minutes / 210 / crystal malt
Kilning 30-35 hours / 120-220
Roasting variable / 390 / dark malts

Mashing

step duration (minutes) / temperature (F) / comments

Milling
Mash-in adjust pH 5.0-5.8
calcium sulphate (gypsum) - pH-
calcium chloride - pH-
calcium carbonate - pH+
Acid Rest - / 95 / pale lager malts
phytase: phytin -> phytic acid
Protein Rest 30-45 / 122-131 / dark lager malts
proteins -> amino acids
Saccharification 20-60 / 150-158
Gelatinization - / 149 / minimum temperature
Beta Amylase - / 150 / slower - less body
Alpha Amylase - / 158 / faster - more body
Dextrinase
Beta Glucanase
Mash-out 5 / 168
Sparging - / 170-180

Brewing

Protein Coagulation - hot break
Isomerization - hop bitterness extraction
Caramelization
Hop Aromatics
Cooling - cold break
Degrees of Extract = wort gravity X gallons / pounds of grain

Fermentation & Conditioning

Pitching - 70-80F
Respiration - lag phase - aerobic - absorb oxygen & reduce pH
Fermentation - growth phase - anaerobic - increase population & alcohol
Sedimentation - stationary phase - flocculation
Ales - 55-65F
Lagers - 45-55F
Nutrients - oxygen, carbohydrates, proteins, minerals, vitamins
Products - alcohol, water, CO2
Attenuation - reduction of gravity
Autolysis
Gravity & alcohol measurements
Starches & dextrines
Sugars - glucose, maltose, maltotriose, sucrose
Unusual Systems - burton union, yorkshire stone square, lambic

Bottling / Kegging

Priming - corn sugar, malt extract
Krausening
Artificial Carbonation

======================================================================

CHARACTERISTICS

You should be able to discuss the various characteristics of beer.
You should be able to describe what causes each characteristic, and
how to control it with variations in ingredients or procedures.

Appearance

Bottle - residue & sediment
Head - texture & retention
Color
Clarity
Alcohol Legs
Brussels Lace

Aroma

Hoppiness
Maltiness
Alcohol
Light Struck - skunked

Flavor

Hoppiness - bitterness
Maltiness
Body
Carbonation
Alcohol
Astringent
Phenolic - medicinal, bandaid, bubble gum
Chlorophenol - plastic
Diacetyl - butter, butterscotch
DMS - dimethyl sulfide - cooked corn
Estery - fruity
Grainy - husky
Metallic
Nutty
Oxidized - stale, papery, cardboardy
Solvent
Sour - acidic
Salty
Sweet
Sulphury - yeasty - burton ales
Acetaldehyde - cidery
Cooked Vegetable
Grassy
Moldy - earthy

Drinkability and Overall Impression

======================================================================

STYLES

You should be familiar with the overall relationship of the various
beer styles. You should be able to describe the ingredients,
procedures and characteristics of each style. You should be able to
give commercial examples of each style.

Ales - top fermenting

German Ales

Alt - Dusseldorf - DAB Dark, Widmer, Zum Uerige, Zum Schlussel
Kolsch - Koln (Cologne) - Kuppers, Fruh, Sion

German Malted Wheat Ales

Weizen - Weissbier - South Germany - Paulaner, Hofbrauhaus
Hefe-weizen - sediment - Spaten Franziskaner, Wurtzburger
Dunkel-weizen - EKU
Weizenbock - Schneider Aventinius
Berliner Weisse - lactic fermentation - Kindl, Schultheiss

Belgian Unmalted Wheat Ales

Wit - Hoegaarden, Steendonk, Dentergems
Lambic - spontaneous fermentation - Senne - Cantillon, Belle-Vue
Straight
Fox - young
Lambic Doux - sweetened
Vieux Lambic - aged
Blended - Lindemans, Morte Subite, Timmermans
Faro - young - sweetened
Gueuze - St Louis
Fruit
Kriek - cherries
Framboise - raspberries
Cassis - black currant
Peche - peaches
Muscat - muscat grapes

Belgian Ales

Pale - De Konnick, Palm
Saison - Wallonia - Silly, Dupont
Trappist - monastic - Rochefort, Westvlerten, Westmalle, Chimay
House - single
Dubbel - double
Trippel - triple

Abbey - commercial trappist-style - Corsendonk, Maredsous
Red - sour - Rodenbach
Flanders Brown Ale - Liefmans Goudenband
Strong Golden Ales - Duvel, Brigand, Lucifer
Strong Brown Ales - Gouden Carolus, Pauwel kwak

Biere de Garde - Northern France - 3 Monts, St Leonard

British / American Ales

Pale Ales
Bitter - Youngs, Fullers
Ordinary - Brakspear
Special
Extra Special
Scottish Ale - MacAndrews, McEwens/Younger, Belhaven
Light
Heavy
Export
Classic Pale Ale
Burton Ale - Marstons, Bass, Worthington White Shield
American Pale Ale - Gearys, Sierra Nevada, Red Hook
Stock Ale - Samuel Adams, New England
India Pale Ale - Anchor Liberty Ale, Ballantine IPA
Brown Ale
Mild - Grants Celtic, Brains, Adnams
Pale
Dark
Northern Brown - Newcastle, Sam Smiths Nut Brown
Southern Brown
American Brown - Brooklyn Brown
Porter
Robust Porter - Sierra Nevada, Anchor
Brown Porter - Yeungling, Molson
Stout
Sweet - lactose - Mackeson, Dragon
Dry - Guinness, Murphys, Sierra Nevada
Foreign - Guinness Foreign Extra Stout
Imperial - Sam Smith, Grants, Conners, Courage
Oatmeal - Sam Smith, Youngs
Strong Ale
English Old Ale - Theakstons Old Peculiar, Marstons Owd Rodger
Strong Scotch Ale - Traquair House Ale
Barleywine - Youngs Old Nick, Sierra Nevada Bigfoot

Lagers - bottom fermenting

American Lager - Anheuser Busch, Miller, Coors

Diet Light
Standard
Premium
Dry
Dark
American Bock - Shiner, Lone Star, Augsburger
Malt Liquor - Molson Brador

Continental Lagers

Light - Augustiner
Pilsner
German - Warsteiner, Becks
Czechoslovakian / Bohemian / Classic - Urquell, Pavichevich
Dortmunder / Export - DAB, Dortmunder Union, Kronen
Strong - Carlsberg Elephant
Vienna / oktoberfest / marzen
Vienna - Dos Equis
Marzen / oktoberfest - Spaten, Paulaner, Wurtzburger
Munich / Bavarian - Spaten, Paulaner
Helles
Dunkel
Schwarzbier - Kulmbacher
Rauchbier - Kaiserdom
Bock
Helles - maibock - Wurtzburger, Ayinger, Capital
Dunkel - Aass, Upper Canada
Doppel - Ayinger Celebrator, Paulaner Salvator
Eis - Kulmbacher

Hybrids

Cream Ale - Hudepohl Little King's, Genesee
Steam - California common beer - Anchor, New England

Miscellaneous

American Wheat - Anchor
Fruit Beers - Sam Adams Cranberry
Spiced Beers - Anchor Our Special Ale
Specialty Beers - Vermont Pub & Brewery Smoked Porter

======================================================================

BEER JUDGE CERTIFICATION PROGRAM

You should know how the BJCP is organized and what the requirements
are for the various ranks.

American Homebrewers Association - AHA
Home Wine and Beer Trade Association - HWBTA
Beer Judge Certification Program - BJCP

Ranks exam score / experience points

Recognized 60 / 0
Certified 70 / 5
National 80 / 20
Master 90 / 40
Honorary Master (temporary)

Experience Points small / large / national (1st, 2nd, 3rd day)

Organizer ?
Asst Organizer ?
Best of Show 1 / 2 / 5
Judge .5 / 1 / 2
Steward 0 / 0 / 1

Sanctioned Competitions

Small Regional
Large Regional
National - annual AHA & HWBTA competitions
Judging Form & Scoring

======================================================================

EXAMPLE QUESTIONS

The format of the exam is 10 questions worth 10 points each.

Discuss the causes of <a characteristic> in beer.

Describe, relate, and differentiate between <two similar ingredients>.

What characteristics does the brewmaster expect from <an ingredient>,
what are the sources of these characteristics and what are the
principle means of extraction.

Describe, relate, and differentiate between <three related beer
styles>.

Explain the benefits of <a procedure>.

Name two <a style> beers, describe the style.

Describe what happens during <a procedure>.

What is <a style> beer?

Describe the flavor and aroma of <a characteristic>, explain its
source and indicate a style of beer where it might be appropriate.

======================================================================

BIBLIOGRAPHY & SUGGESTED READING

American Homebrewers Assoc. Beer and Brewing: conference transcripts.
Boulder, CO: AHA, 1985-1991.

American Homebrewers Assoc. National Competition Rules & Regulations
Boulder, CO: AHA, 1992

American Homebrewers Assoc. Zymurgy, special issues.
Boulder, CO: AHA, 1985-1991.

Eckhardt, Fred. The Essentials of Beer Style.
Portland, OR: All Brewers Publication Service, 1989.

Fix, George. Principles of Brewing Science.
Boulder, CO: Brewers Publications, 1989.

Forget, Carl, ed. Dictionary of Beer and Brewing.
Boulder, CO: Brewers Publications, 1988.

Foster, Terry. Pale Ale.
Boulder, CO: Brewers Publications, 1990.

Guinard, Jean-Xavier. Lambic.
Boulder, CO: Brewers Publications, 1990.

Jackson, Michael. The New World Guide to Beer.
Philadelphia, PA: Running Press, 1988.

Jackson, Michael. The Simon & Schuster Pocket Guide to Beer.
New York, NY: Simon & Schuster, 1991.

Miller, Dave. The Complete Handbook of Homebrewing.
Pownal, VT: Garden Way, 1988.

Neve, R.A. Hops.
London, UK: Chapman and Hall, 1991.

Noonan, Gregory. Brewing Lager Beer.
Boulder, CO: Brewers Publications, 1986.

Papazian, Charlie. The New Complete Joy of Homebrewing.
New York, NY: Avon Books, 1991.

======================================================================

JudgeNet: THE BEER JUDGE MAILING LIST

This study guide was proofed, critiqued, and improved by members of
the Beer Judge Mailing List. This is an Internet electronic mailing
list dedicated to the discussion of issues of interest to beer judges
and homebrew competition organizers.

Beer judges with access to the Internet are encouraged to join the
list. Send subscription requests, including your email address, name
and judging rank, to judge-request@synchro.com. There are no
questions about JudgeNet on the exam.

======================================================================


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.