Professional Documents
Culture Documents
By Thomas Barnes
c. 2011
Some rights reserved. Permission is granted to copy this work for personal and non-profit use.
Problematic Sources
While these books are recommended as primary or
supplemental reading on the BJCP Interim Study Guide, or are
otherwise common study sources, I cannot recommend them
wholeheartedly.
* Beer Companion, Great Beers of Belgium, Great Beer
Guide, New World Guide to Beer, Ultimate Beer, etc. Michael
Jackson. When he was alive, Jackson was hailed as the world’s
Tax Law and Beer Style
Tax law has had a major effect on beer strengths. The BJCP Guidelines don’t always correspond to these strength ranges, but they are a helpful
mnemonic if you wish to recall the ABV ranges for certain beer styles.
Belgium
For much of the 19th and 20th centuries, Belgium had four tax bands for beer, based on original extract gravity.
Class III: <4 °P, O.G. <1.016.
Class II: 4-9.5 °P, O.G. 1.016-1.038.
Class I: 11-13.5 °P, O.G. 1.044-1.054. Examples: witbier, Belgian pale ale, weak versions of saison.
Class S (Superior): 15.5 °P, O.G. 1.062+ Examples: strong Belgian ales, saison and bière de garde.
Great Britain
The UK doesn't have "tax brackets" for beer strengths, but the conversion table used to calculate ABV doesn't perfectly correspond to reality.
That gives an incentive to brew beer to just below the maximum allowable ABV for a particular row on the table.
2.2 - 3.2% ABV: Scottish 60/-, weak Mild.
3.3 - 4.6% ABV: Scottish 70/- & 80/-, Mild, ordinary bitter, best bitter, most other "table" or "session" beers.
4.7-6.0% ABV: Stronger beers. e.g., Strong bitter, Scottish 80/-.
6.1-7.5% ABV: Weaker strong ales. e.g., Winter warmers, strong bitters, old ales, barleywines.
7.5-9.0% ABV: Typical strong ales.
9.1-10.5% ABV: Higher alcohol strong ales.
10.5-12.0% ABV: Very strong ales.
12.0-13.6% ABV: Extremely strong ales.
Germany
Germany has four tax categories with gaps between the permissible extract ranges, just to keep things clear. Beers brewed outside those ranges
are illegal “gap beers.” To avoid “falling into the gap” brewers typically brew their beer in the middle of the permissible strength range, or well
above it for strong beers.
Einfachbier: 2-5.5 °P, 0.5-1.5% ABV. Very rare.
Schankbier: 7-8 °P, 0.5-2.6% ABV. Literally, “tap beer.” Rare in modern Germany. E.g., Berlinerweisse.
Vollbier: 11-14 °P, 3-5.4% ABV. Literally, “full beer.” 99% of all beer sold in Germany is vollbier. Examples: Munich helles and dunkel,
hefeweizen.
Starkbier: 16+ °P, ABV >5%, usually 6%-10% ABV. Literally, “strong beer.” Example: bocks.
Export: Not a tax category, but a beer brewed a bit stronger than normal for export. Can apply to any style.
* Brew Chem 101, Lee W. Janson. The title of this book chemistry too many years ago, and you’re just looking to get a
says it all; it’s an introduction to brewing chemistry for the Recognized or Certified score on the exam, Brew Chem 101 will
complete beginner. It’s a bit more detailed than general be “good enough.”
homebrewing texts, but not as detailed as more technical books. * Brewing Techniques, New Wine Press. Out of print and
In some ways it is better organized and easier to understand than increasingly dated. Some articles are available online, but it’s
Principles of Brewing Science, but it is also shot through errors, often difficult to get the information you need. Some back issues
so use it with caution. In particular, Janson confuses diacetyl and are still available, but most of the better issues are long gone.
DMS, and doesn’t fully understand the processes involved in all- Still, BT is the only source for some obscure beer styles and
grain brewing. If you use it as your sole source of data for the technical topics.
technical portion of the exam, don’t expect a score above 60- * Prost: The Story of German Beer, Horst Dornbusch. Out
70%! of print, laden with errors and not particularly germane to the
If you’re a scientist or an experienced brewer, this book BJCP exam. With few exceptions, Dornbusch is a terrible source
will make your teeth ache; skip it and go directly to Principles of for beer history and brewing techniques. Not recommended.
Brewing Science. Likewise, if you have taken college level * Zymurgy, Special Issues (Troubleshoot, Hops, Grains,
biology or chemistry, skip this book. But, if you’re a novice Traditional Beer Styles, etc.). Hard to find and increasingly
brewer, the last science course you took was high school
dated. There are much better, more accessible, materials * German Wheat Beer, Eric Warner. Highly recommended.
available in print and on the web. Not recommended. Used to teach brewers at Weihenstephan! Covers German wheat
beers.
The Classic Beer Style Series * Kölsch, Eric Warner. Excellent. Good technical and
This is an ongoing series of books published by Brewers brewing information. Decent history and discussion of the state
Publications. I’ve put them in their own section because they’re of Kölsch brewing when the book was printed.
of extremely uneven quality. * Lambic, Pierre Xavier Guinard. Excellent, but out of
Some of the older books are nearly 20 years old and show print. It provides extensive technical information on the various
their age badly. While they are generally still good for technical lambic styles and good information about the state of the lambic
topics and brewing techniques, their style definitions and recipes brewing industry in the early 1990s. Unlikely to be reprinted,
are sometimes outdated. Likewise, information on beer culture used copies of this book sell for many times their original price
and history ranges from good to terrible. Later books in the on the web. Pirated electronic copies exist.
series often reference earlier volumes, repeating erroneous * Mild Ale, David Sutula. Good. Good technical and
information. The most recent books are very good, but tend to be brewing information. Decent historical section with some flaws.
more technical. For these reasons, any particular book must be Extensive recipe selection based on contemporary commercial
approached with caution. In any case, they are only examples. Covers modern style pale, amber and dark milds with
recommended for advanced students with lots of time to prepare some discussion of stronger historical mild ales.
for the exam. * Pale Ale, 2nd Ed., Terry Foster. Good. Technical and
* Altbier, Horst Dornbusch. Good. Technical and brewing brewing information is good, as are recipes. History section is
information is good, as are recipes. History section is bunk flawed. Covers English pale ales, American pale and amber ales,
except for post-war history. Covers Düsseldorf alt with a mere and English and American IPA.
nods to other alt styles. * Porter, Terry Foster. Mediocre. Dated. The recipe and
* Barley Wine, Fal Allen & Dick Cantwell. Good. Solid technical sections aren’t particularly useful and the history
technical and brewing information. Decent historical section. section is garbage. Covers robust and brown porters.
Covers American and English barleywines, with limited * Scotch Ale. Gregory J. Noonan. Flawed but useful. This
discussion of other strong ales (e.g., Old ale, strong Burton ale, book is responsible for current American interpretations of Wee
adambier). Heavy and the Scottish “shilling” ales, so it’s a must read if you
* Bavarian Helles, Horst Dornbusch. Good. Technical and wish to understand those styles as the BJCP defines them. Sadly,
brewing information is sound, as are recipes. History section is while Noonan was a great brewer, he wasn’t much of a historian.
flawed, except for 20th century history. Interesting sections on The process and technical information is excellent, but the
German decoction mashing and malting techniques. Covers history section skips the years from 1850 to 1950, missing
Munich Helles and Export Helles. critical stages in the development of the modern Scottish
* Belgian Ale, Pierre Rajotte. Good, but dated and brewing and of Scottish beer styles.
hampered by the fact that it tries to cover far too much material * Smoked Beers, Ray Daniels & Geoffrey Larson.
in a tiny book. Decent information on Belgian pale ale, wit and Excellent. Excellent technical and brewing information. Good
specialty ales; not so good for other Belgian styles. cultural information is good and basically sound history.
* Bock, Darryl Richman. Good, but dated. Good technical Includes details on smoke chemistry and smoking your own
and brewing information. Decent historical section with some malt. Required reading if you intend to brew or judge smoked
flaws. Limited recipe selection. Covers traditional bock, helles beer, but perhaps peripheral to the BJCP exam.
bock and doppelbock, as well as modern interpretations of * Stout, Michael J. Lewis. Flawed. Technical information is
historic-style bocks. excellent (Lewis was a professor at UC-Davis), but the history
* Brew Like a Monk, Stan Hieronymus. Highly section is bunk. The brewing section, written by Ashton Lewis,
recommended. Excellent technical and brewing information. is quite good. Covers all the stout substyles, but with limited
Cultural information is good. Historic material is basically treatment of American, foreign extra and Russian imperial
sound. Covers Belgian strong ales and Belgian specialty ales stouts.
based on those styles. * Vienna, Märzen, Oktoberfest, George & Laurie Fix.
* Brewing With Wheat, Stan Hieronymus. Highly Flawed. Dated. Limited technical and brewing information,
Recommended. Covers Berlinerweisse, German wheat beers, error-ridden history section. Good technical sections on
American wheat and Belgian Wit. carbonation and beer color.
* Brown Ale. Ray Daniels & Jim Parker. OK. Dated. * Wild Brews. Jeff Sparrow. Excellent. Extensive technical
Covers American and English brown ales, including “Texas information on brewing sour beers. Covers Flanders Red and
brown ale”. Brown, Lambic, Gueuze and Fruit Lambics, with limited
* Continental Pilsner, David Miller. Mediocre. Dated. coverage of Berlinerweisse, and American-style and Belgian
Limited technical and brewing information on the style, minimal specialty sour ales. Useful for understanding sour beers and off-
history, very few recipes. Doesn’t adequately cover variations flavor characteristic imparted by Brettanomyces, wild yeast and
within the various sub-styles. Covers Bohemian, German and bacteria.
Dutch-Scandinavian Pilsners.
* Farmhouse Ales, Phil Markowski. Excellent. Extensive Books I Haven’t Read
technical information on brewing bière de garde and saison. The following books are mentioned in the BJCP Interim
Study Guide. I haven’t seen them, so I can’t comment on the one
way or another.
* An Analysis of Brewing Techniques, George and Laurie
Fix. Probably good. When to Appeal?
* The Ale Trail, The Taste of Beer, etc. Roger Protz. Protz While you can appeal the score you got on your exam,
is good for understanding the current British beer scene, but his it’s probably not worth it. Here’s why:
interpretation of the history of British brewing is shot through 1) Graders pore over each exam. Two graders work
with errors. together to grade each exam. Their work is then reviewed by
* Evaluating Beer, Charlie Papazian, et al. Out of print. a Grand Master judge and the final grade is determined by
Allegedly good, but more focused on commercial beer tasting yet another Grand Master. With that level of scrutiny, it’s
and evaluation then homebrewing. unlikely that the graders missed anything.
2) The graders are National or better judges and most
of them have graded a lot of exams. They probably know
What’s on the Exam? more than you do.
The BJCP exam is divided into two parts: written and
3) You can lose points as well as gain them.
tasting/judging. While you must take both parts of the exam
4) Practically, the scores where it makes any sense to
together the first time you take it, if you retake the exam you can
appeal are 59, 69, 79 and 89. That’s because you’re unlikely
choose to retest on just the written or the tasting portions of the
to gain or more than a point by appealing. That means that
exam.
you have nothing to lose if your exam is marked down,
while you have the opportunity to gain a potential rank if
The Written Portion you score just one point higher.
There are three categories of questions on the written In reality, graders want to round up, so they’re very
portion of the BJCP Exam: Program, Style and unlikely to assign you any of those scores if they have any
Technical/Process Questions. excuse to “round up.” If they decide that you don’t deserve a
1. Program Question: Question 1 is always a three part higher score, they’re likely to drop the grade by a point or
question which covers the purpose of the BJCP, its rank two to prevent an appeal. For example, you’re likely to get a
structure and rules for judging. score of 77 or 80, rather than a 79.
2. Style Questions: Questions 2, 4, 6, 8 and 10 are always
Style questions. They all describe three different styles of beer
chosen from the BJCP style guidelines, compare and contrast
them and give a few facts about them. They all take about the
How Your Exam Score is Calculated
Your overall score is based on your scores on the essay and
same amount of time to answer well.
tasting portions of the exam, but the two portions are weighted
* Question 6 is always a “three cities” beer style question.
differently:
* Question 10 is always a classic examples scoresheet
Written Portion: There are 10 questions, each worth 10
question.
points, although the points assigned for different sections of each
3. Technical and Process Questions: Questions 3, 5, 7 and
question vary.
9 always cover the techniques and science involved in the
* Partial credit is given for most answers.
brewing process. These questions vary in difficulty and in the
* Omitting required information results in mandatory
time required to give a good answer. There will be at one
deductions.
technical question from each of the three sub-sections:
* Weak or incomplete answers score lower.
Troubleshooting, Ingredients and Procedure.
* Question 3 is always an all-grain recipe.
Tasting Portion: There are 100 total points on the tasting
* Question 5 is always a troubleshooting question.
portion of the exam. Your total score on the tasting portion is a
* Question 7 is always an ingredients question.
composite score consisting of:
* Question 9 is always a procedure question.
* Scoring Accuracy (20%): How close your scores for the
various beers are to those of the proctors. The lowest possible
The Tasting Portion score is 9/20. In order to get the highest score, all your scores
You must judge 4 beers as if they were entries in a must be within 4 points of the proctors’ scores.
competition, except that you use altered scoresheets which don’t * Perception Comments (20%): Your ability to detect
have the off-characteristics descriptors and you don’t have what’s going on in the beer. For maximum score, your
access to the style guidelines. comments must be similar to those of the proctors.
* Three random beers of the four will have flaws of some * Descriptive Ability (20%): Your ability to describe what
sort, while the fourth will be a good example of some style. you detect in the beer. For maximum score, you must use
* Flawed beers can be flawed homebrewed or commercial precise, descriptive language and describe all aspects of the beer.
examples, blended or doctored samples of homebrew or * Feedback (20%): Your ability to explain to the brewer
commercial beer, or good examples of beer entered in the wrong why you liked or didn’t like a beer, along with ideas for making
category. the beer better. For maximum points, you must give positive
* Examiners are encouraged to use flawed homebrews feedback, clear descriptions about what you did or didn’t like
rather than doctored beers. about the beer, and offer 1-3 useful suggestions for
* You will only know what style the beer is entered as; you improvement.
must determine what its faults are, if any. * Completeness/Communication (20%): Your ability to
* Your score on the exam depends on your ability to completely fill out the scoresheet and to generally communicate.
describe the beer, detect faults in it, and how your score for the For maximum points your scoresheet must be filled out
beer compared to the scores that the exam officials gave it. completely, with little remaining white space. It must be legible
and the scores must be added correctly. You must also address You might have had limited study resources. You very likely ran
all the key words mentioned on the scoresheet. out of time on the exam.
Practically, you understand the basic material, although
Overall Score: 70% of your total score is based on the you still have big gaps in your knowledge. Your communication
written portion, while 30% is based on the tasting portion. The skills are acceptable. With some experience, you will be a decent
calculation used is: judge.
About 20-30% of test-takers get a score in this range.
(Essay score x .7) + (Taste score x .3) = Overall Score.
70-79 Certified
For example, if you score a 75 on the essay portion and 65 This is a good score for anyone, and is a very good score if
on the tasting portion, your overall score would be a 72. (75 x .7) you’re relatively inexperienced and are taking the exam for the
+ (65 x .3) = 52.5 + 19.5 = 72 first time. You did a decent job of preparing for the exam and
might have had a study group or class to help you. Still, you
When Can You Expect Results? probably didn’t remember everything you learned and might
As of this writing (early 2011), the turnaround time for have run out of time.
exams is about 6 months. This delay is mostly due to the limited Practically, you have fair grasp of the fundamentals, and
number of qualified graders, but also because of the time some understanding of details, but there are still gaps and errors
required to judge each exam and the number of exams given in your knowledge. Your communication and judging skills are
each month. good and will only probably improve with practice.
To ensure consistency, graders work in teams, carefully About 40-50% of test-takers get a score in this range.
reviewing every aspect of each exam. Once they’ve completed
each set of exams, the graders send the exams to a senior BJCP 80-89 National
judge for review, and possibly score adjustment. The gears of Good job! This is an excellent score, especially if you got it
the BJCP grind slow, but exceedingly fine! on your first try! You did a superior job of preparing for the
Just when you’d forgotten about the exam, or given up exam and probably had extensive resources to help you.
hope of ever hearing results, you’ll receive an email notification Practically, you have a good grasp of the fundamentals and
from the BJCP test director telling you that your test score is a fair understanding of the details, with some minor gaps in your
pending. About two weeks later, you’ll receive a packet of knowledge. You have superior communication and judging
material in the mail which contains a plethora of nifty material, skills which will develop with practice.
including your exam score. Lucky you! About 12-15% of test-takers get a score in this range.
5. Practice Taking the Exam * Practice your handwriting. Your handwriting must
* Prepare “canned answers” for test questions. Write out remain legible even when you’re in a hurry. If the graders can’t
sample answers for all the questions given in the exam study read your handwriting, they will mark you down. If possible,
guide. Not only does this test your knowledge and give you test- print rather than using cursive handwriting.
taking practice, it also helps you understand the material and * Use arrows, bullet points, abbreviations, etc. This saves
gives you “crib sheets” you can use to study. times and space and helps the graders understand your answer -
* Be concise. Write down the main points first. You can’t but only as long as you can use abbreviations, etc. in a
put everything on the exam. Pare as many words as possible LEGIBLE fashion. Your grader shouldn’t have to decode your
from your sample answers. abbreviations before they can understand them!
* Practice writing answers in a standardized fashion. Grids * Look for overlapping information. When you develop
or outlines are good ways of laying out your answers, but there's “canned answers” answers, you can save time by choosing beers
no one "right" format for answering questions. Find a format that which might appear on two or more questions. For example,
works for you and use it consistently. This helps you organize when developing answer to the various style questions,
your thoughts, saves time and helps the grader understand what Unblended Lambic counts a wheat beer, as a Belgian beer and as
you’re trying to say. a beer associated with a classic brewing region. Likewise, Bock
* Practice writing answers to individual exam questions counts as a German lager, as a beer with where the O.G. can be
under time pressure. Give yourself 10-12 minutes to answer 1.070 or higher, and as a beer associated with a classic brewing
each question. When you’re done, critique your answer. region.
Consider how it compares to what the question asked you to * Have others critique your answers. Things which might
describe. be obvious to you might not be obvious a teacher or study
partner, or a grader!
* READ THE COVER SHEET CAREFULLY! Some test (http://www.bjcp.org/forms/exam_scoresheets.pdf). These will
instructions are stated in the Cover Sheet of the exam, and are as include the sensory characteristics for Aroma, Appearance,
valid as if they were included in the question itself. Flavor and Mouthfeel, which you can refer to if you can't
In particular: remember them on your own.
Judge Instructions * You only get points for correct answers, but never lose
http://www.bjcp.org/docs/SCP_JudgeInstructions.pdf points for an incorrect one, so guess if you need to.
* Don't waste time here. If you don't know the complete
and correct answer, move on!
Complete the grid with the 7 principal BJCP Judge Levels, excluding honorary
ranks, and the requirements to earn each of them (for 2.5 points).
How to Answer
The test will include a pre-printed grid. Fill it in so it looks exactly like this:
BJCP Level Minimum Exam Total Minimum Judging GM Service
Score Experience Points Requirements
Points
Apprentice less than 60 0 0 No
Recognized 60 0 0 No
Certified 70 5 2.5 No
National 80 20 10 No
Master 90 40 20 No
Grand Master 90 100 50 Yes
Grand Master +, @ lvl. 90 +100 @ lvl. +50 @ lvl. Yes
Mnemonic for remembering the BJCP Ranks: "A * It’s a neat mathematical progression from Certified to
Rauchbier Can Not Make Good Pudding" = "Apprentice, Master: 5 points for Certified, then x4 that for National, then x2
Recognized, Certified, National, Master, Grand master, Plus that for Master.
(additional GM ranks)." * GM service requirement is only required for Grand
Master and Grand Master + ranks.
Alternate Mnemonic: "A Real Chance Not Many Get * Don't forget to mention “Grand Master +.”
Presented" = "Apprentice, Recognized, Certified, National, * Don't waste time agonizing over an incomplete grid.
Master, Grand (master), (Grand Master) Plus." Each blank on the grid is worth a piddling 0.07 of a point (0.33
point per line on the grid). Guess quickly and move on!
* Start with bottom-most column and fill in the information * Never mention other ranks like Non-BJCP or Honorary
for the highest rank ("Grand Master +, 90, +100, +50, Yes"). Grand Master. You gain no extra points for mentioning them, so
Work upwards from there. If you start from the top and work you're just wasting time. At worst, you'll trip yourself up and
down, it's easy to miss a lower rank, and screw up the entire grid lose points.
because of it.
*Write "less than 60", rather than "<60" or "59-" for the Part 3 - Judging Procedures
Apprentice score. This section consists of 15 True/False Questions based on
* Don't use dashes when you mean "zero." These will be the BJCP Judge Procedures Manual. Each individual question is
counted as incorrect answers. worth one-third of a point, giving five points for a completely
* The “entry level” ranks are Apprentice or Recognized. correct answer. The 15 questions are drawn from the following
That means that the minimum scores for those ranks are always pool of true/false questions:
0 points both overall and for judging.
* Minimum Exam Score steps up by 10 points per rank
starting at 60 to a maximum of 90. Below 60, you're Apprentice,
while a score of 90+ is needed to get to Master or higher rank.
* Judging points are always 50% of the total point
requirement.
* Don’t get confused by the jump in points required to get
from Master to Grand Master. Remember, it takes 100 total
points to get to Grand Master, but it only takes 40 total points to
get to Master!
1
But the competition organizer can NOT receive judging experience points if they serve as a judge.
19 T Novice judges may only evaluate entries if authorized by the judge director, and novices should be paired with BJCP judges
when possible.
20 T To reduce stray odors and flavors present, beverages and foods other than water, bread or crackers should not be brought to
the judging table.
21 F It is acceptable to bring food items other than bread, crackers, and water to the judging table.
22 F You must filter out strong scents from fellow judges or the environment from your mind rather than discussing the problem
with the competition organizer.
23 T Strong scents from the environment or other judges or stewards should be brought to the attention of the competition
organizer.
24 F Because entries cannot have any identifying marks, it is OK for a judge to judge beers in a category he or she has entered.
25 T If a judge is assigned to judge a category that he/she has entered, that judge should ask the competition organizer to reassign
him/her to another category.
26 F If assigned to judge a category that he or she has entered a judge should just judge the category without notifying the judge
director or competition organizer.
27 F Judges should not review the style being judged from the BJCP Style Guidelines while at the judging table prior to judging
that style.
28 T Judges may invite stewards to taste the beers in a flight, if there's enough sample to share.
29 T It is acceptable to change the order in which you judge the beers on your flight sheet from how it was printed.
30 F Beers must be evaluated in the sequence specified on the flight sheet.
31 F If you have eaten spicy or greasy food within a few hours prior to judging, you should use mouthwash or antiseptic rinse
before judging.
32 T You should avoid eating spicy or greasy food within a few hours prior to judging.
33 T Spicy and/or hot foods should be avoided prior to a judging event because they can reduce a judge's sensitivity to the aromas
and flavors of beer.
34 T Perfumed shampoos and colognes should be avoided prior to a judging event because they can reduce a judge's sensitivity to
the aromas of beer.
35 F It is a good idea to take a decongestant prior to a judging event to increase your sensitivity to the aromas of beer.
36 F Calibrations beers are selected to be the standard against which entries should be judged.
37 T It is the responsibility of the “head” judge, in consultation with the other judges in a flight, to assign a consensus score to
each entry.
38 F It is not necessary for scores produced by the judges on a panel to be within seven points or each other.
39 T After discussing the initial scores, judges should adjust their final scores to be within seven points.
40 T Judges must adjust their scores to be within seven points (or less if directed by the competition director) of each other as part
of developing a consensus score for the beer.
41 T The consensus score assigned to the beer is not necessarily an average score.
42 T It is important to be quick as well as to write your scoresheets thoroughly and completely.
43 T On average, experienced judges should be able to completely evaluate a beer, including arriving at a consensus, in 10
minutes.
44 F When there is a discrepancy in the scores for a given beer, the lower-ranked judges should yield to the opinion of the highest
ranked BJCP judge at the table.
45 T It is acceptable to remove offensive smelling entries from the judging table after they have been evaluated.
46 F A judge must disqualify an entry if it has raised lettering or the cap has identifying marks.
47 F A judge may disqualify an entry if it has an improper bottle or cap.
48 T Only the judge director or competition organizer can disqualify an entry.
49 T The results of the bottle inspection does not affect the scoring.
50 T Snide or rude comments are unacceptable on scoresheets.
51 T Pour each entry in a manner that gives it its optimum appearance, keeping in mind that some entries may be over- or under-
carbonated.
52 F When you suspect an entry has been placed in the wrong flight based on the style being judged, you should request that it be
judged in a different flight instead.
53 T When you suspect an entry has been placed in the wrong flight based on the style being judged, you should consult with the
judge director or competition organizer.
54 T Sniff the entry immediately after pouring to ensure proper evaluation of volatile aromatics.
55 F There is no need to sniff the aroma immediately after pouring the entry into the glass.
56 T Complete judging of one entry before moving on to the next entry.
57 F It is not necessary to offer any feedback for improvement if you score a beer above 40.
58 T It is common practice to refrain from sharing your thoughts while judging a beer until the other judges have completed their
scoresheet.
59 F If you are very familiar with a beer style, it is preferable to disregard the BJCP Style Guidelines and rely on your personal
expertise instead.
60 F If rushed, it's OK to write only comments and an overall score on a scoresheet, leaving the scores for the subsections blank.
61 F If rushed, it's OK to write only 1-2 comments on a scoresheet as long as the numeric score is filled out.
62 F If a beer is a “gusher” or has an unpleasant aroma upon opening, a judge may assign a courtesy score of 13 without tasting
and commenting on the characteristics of the beer.
63 T All beers should be tasted and scored, even if they are “gushers” or have an unpleasant aroma upon opening.
64 F It is appropriate to penalize the entrant if the beer is not served at the proper temperature.
65 T If the beers are not served at the proper temperature work with the competition staff to resolve the problem.
66 F In each section of a scoresheet, you should only comment upon the most prominent features of each entry, not subtle
characteristics.
67 F Judges' comments must not include phrases like “if you used ...”
68 F Judges' comments must not include phrases like “did you ...”
69 T Judges' comments must include a complete evaluation of the sensory aspects of the entry and how those aspects relate to the
style guidelines.
70 T Judges' comments should be constructive and reflect knowledge of the brewing, fermentation, bottling, and handling process.
71 T Judges' comments need to provide information on how to improve the entry as warranted.
72 T Scores should not be assigned to the aroma section immediately because the entry's aroma profile may change over time.
73 F Each section must be scored with a number prior to writing any comments, to best capture your first impressions.
74 F To assure objectivity, you should never write your full name or put contact information on the scoresheet.
75 T You should write your full name and judging rank on each scoresheet.
76 T You should always fill out the “Style Scales” on the scoresheet, as a good check against your scores.
77 F You should use the “Overall Impression” section of the scoresheet to refer to how the entry compares to other entries in the
flight.
78 T You should use the “Overall Impression” section of the scoresheet to comment on how much you enjoyed the entry or
provide suggestions for how to improve the beer.
79 T A score in the “Outstanding” range is reserved for beers that not only lack flaws but also have the hard-to-define
“extraordinary” character that great beers have.
80 F The courteous lower limit for scores assigned to “Problematic” beers is 6 points-one point for each section of the scoresheet.
81 T The courteous lower limit for scores assigned to “Problematic” beers is 13 points.
82 F If judges require more pours than one bottle to judge an entry, the “head” judge should ask the steward to request a second
bottle from the cellar master2.
83 F It is preferable to use ink on scoresheets so that your scores and comments cannot be altered by contest personnel.
84 T It is preferable to use mechanical pencils, rather than wooden pencils, on scoresheets so that wood odors do not interfere with
beer aromas.
85 T It is acceptable to request a second bottle to give the entry a fair chance at an accurate judging if a beer is a “gusher” or tastes
infected.
86 T Entrants may contact the judge, the competition director, or their BJCP Regional Representative if they are dissatisfied with
any aspect of their scoresheets.
87 T When your flight has finished, you should avoid having conversations that might distract other judges who have not yet
finished their flights.
88 F When your flight has finished, it is OK to visit other flights still in progress to see how beers you have entered are faring.
89 T Because it may have been entered by a person in the room, it is polite to refrain from publicly deriding a “problem” beer that
you have scored during a competition.
90 T Judges from outside the table should not be consulted on a beer unless the judges at the table cannot reach a consensus score,
and then only if they all agree to the consultation.
How to Answer get within 7 points, all the judges on the flight must agree to call
* Use Common Sense. With few exceptions, judging in another judge as a "mediator."
procedures boil down to common sense, common courtesy and - Provide the highest quality feedback you can and be
basic ethics. willing to stand by it: Fill out score sheets quickly (10 minutes
* Answer all the questions. At worst, you've got a 50% or less per entry). Fill out score sheets completely. Provide
percent chance of being right and you never lose points by helpful, polite feedback, regardless of the beer's score. Don't
guessing. make blanket statements; instead phrase your comment as a
* Answer quickly. There are no trick questions and each question. Put your name, rank and email address on each score
question is worth a trivial 0.22 point! If you don't know the sheet. Judge each entry from a small sample, don't drink to
answer, guess and move on! excess.
- Protect your sense of smell and taste before and during
Discussion judging: No greasy or spicy food, smoking, decongestants,
* The judging rules are mostly common sense, common strong cologne or perfume or unpleasant body odor either before
courtesy and fairness. When in doubt follow The Golden Rule: or during judging. Don't judge unless you're fit to do so. You
"Do unto others as you would have them do unto you," or, may remove foul-smelling entries from the table after they've
"Would I want someone to do this to me?" been judged.
- Be polite: To anyone involved in the competition and to - Don't interfere with others' ability to judge: Don't talk
the entrants whose beers you're judging. If practical, higher- loudly, talk to judges judging other flights, make rude comments
ranked judges should use judging as a chance to teach stewards about the beers you're judging or pollute the air in the judging
and lower-ranked judges on the flight. room with strong smells.
- Cooperate with other judges: Get within 7 points (or less) - Give each entry as much of a chance as possible: Judges
of the other judges during "consensus judging." The head judge can't disqualify entries. Taste every entry, no matter how it looks
can't overrule the scores of other judges on the flight. If you can't or smells. Smell the beer immediately after it's poured to catch
delicate volatile compounds. Retaste the beer as it warms to
2
The emphasis here is on learning to judge a beer with just a few ounces in your glass. Obviously, for a gusher you would request a
second bottle if it was available but you should not ask for an additional bottle just because you are pouring too much.
determine how it "develops." Judge each beer according to the Ideally, you won’t just have them memorized; you’ll understand
style guidelines. Make sure you taste the beer at the right why the guidelines describe each beer as they do!
temperature. If the beer is badly flawed, request a second bottle. * Practically, having the guidelines more-or-less committed
Judge just one beer at a time, finish judging each entry before to memory helps you judge faster.
you move on to the next one. * Ideally, you will know how a specific beer fits into a
- The head judge for a flight is responsible for the particular sub-style, or why it doesn’t fit. This allows you to
paperwork and other decisions affecting the steward and the better describe a particular beer you’re tasting.
order in which the flight is tasted. If practical, stewards may
sample beer with judges. How to Answer the Style Questions
- Protect the anonymity of entries.
- Avoid conflicts of interest: Don't judge your own beers. 1. FOLLOW INSTRUCTIONS. The style questions primarily
Don't influence other judges judging your beer. ask you to define the aroma, appearance, flavor and mouthfeel
- Novices (non-BJCP ranked judges) serve at the whim of of three different styles of beer, not to "compare or contrast"
the competition director and should be paired with a BJCP- them or describe how they're made.
ranked judge.
- The minimum conventional courtesy score is 13 no matter 2. Set up your answer as a grid or outline. There is no right
how foul the beer (Mnemonic: "unlucky 13"). format, as long as it’s neat and gets your answer clear.
Section II: The Style Questions 3. Write something for each section, even if you can't remember
anything about a particular aspect of a beer. If you leave a
There are eight (8) possible style questions, most of which
ask you to “compare and contrast” three (3) different substyles section blank, you get zero points, while you can't lose points for
of beer described in the BJCP guidelines. Almost all of the style guessing.
questions are scored as follows (key portions are capitalized):
4. The “describe aroma, appearance, etc.” should occupy the
bulk of your time. It counts for 60% of your score on each style
6 points: DESCRIBE the AROMA,
question.
APPEARANCE, FLAVOR, AND MOUTHFEEL of * Always mention Aroma, Appearance, Flavor and
each sub-style as in the BJCP Style Mouthfeel although graders don’t always give them equal
Guidelines. [2 points per style] weight. Practically, an accurate description of each characteristic
2 points: IDENTIFY AT LEAST ONE usually gives you 0.5 point per characteristic per style.
ASPECT of the ingredients (malts, * Prioritize! Mention important points first. For example,
when describing the aroma of a dry stout it’s much more
hops, water chemistry) or background important to mention chocolate, coffee and roasted grain notes
information (history, fermentation than to mention fruity esters.
techniques and conditions, or * Describe each aspect of each sensory characteristic. If
serving methods) that distinguishes practical, quote the BJCP Guidelines verbatim. To save time,
each sub-style. [0.67 points per though, you can summarize as long as your summary is perfectly
style] accurate. Remember:
Aroma: Malt, Hops, Esters, Other aromatics.
1 point: For each of the sub- Appearance: Color, Clarity, Head (Retention, Color and
styles, NAME at least ONE CLASSIC Texture).
COMMERCIAL EXAMPLE as listed in the Flavor: Malt, Hops, Fermentation characteristics,
BJCP Style Guidelines. [0.33 points Balance, Finish/aftertaste, and other flavor characteristics.
per style] Mouthfeel: Body, Carbonation, Warmth, Creaminess,
Astringency, Other palate sensations.
1 point: DESCRIBE THE
- You should know all these sensory descriptors by heart,
SIMILARITIES AND DIFFERENCES between so you can work quickly and methodically as you describe each
the three sub-styles. [0.33 points beer.
per style] * Beer flavor typically “follows the nose,” so you can
repeat most of what you wrote for aroma for the flavor section.
Overall Strategy Just don’t forget things like hop bitterness, balance, finish,
* The style questions constitute 50% of your grade on the aftertaste, etc. which aren’t evident in the aroma!
written portion of the exam, or 35% of your total score. This * Use your sensory memory. If you can’t recall what they
makes it the most important part of the exam. guidelines say, try to describe a “classic example” of the style
* Since knowledge of the BJCP Style Guidelines is also that you’ve tasted from memory. This is where extensive tasting
required to do well on the procedures and troubleshooting experience helps!
sections of the written exam, as well as the tasting portion of the * Use your brewing experience. If you know your
exam, style knowledge indirectly affects your entire score, ingredients and techniques reasonably well, you can make
making it even more important. shrewd guesses about how the beer “should” smell and taste. For
* To get a good score on this section, you must know key example, for a beer made with English ale yeast, you might get
sections of the BJCP guidelines backwards and forwards. points for writing “fruity apple esters” for aroma.
* Work Quickly. Don’t try to regurgitate the style 7. Don’t forget the “Compare and Contrast” section!
guidelines, you’ll run out of time. * Try to understand the common elements of the three
- Use bullet points to get the key points across. beers listed (e.g., color, ingredients, process) and make that the
basis of your response.
5. The “Identify at least one aspect” part of the question is * 2-3 short, well-written sentences describing obvious
your second focus point. variations are sufficient to get the point.
* It’s only two points though, so don’t focus on it at the - If applicable, mention differences in category and sub-
expense of the sensory description! style. (e.g., Belgian Blonde Ale - 18A vs. Helles Bock - 5A).
* Identify 2-3 aspects for maximum points. More than 3 * It’s just one point! Don’t spend too much time on it.
won’t give you any extra points.
* Write each statement as a phrase or sentence which 8. Answer According to the Current BJCP Style Guidelines.
accurately describes some fact about the beer. Even if you disagree with the BJCP style guidelines, the exam
* Be accurate and provide some detail, but don’t get too isn’t the place to argue the point.
involved. It’s fine to provide obscure or detailed facts, but you’re * Note that beer writers and other beer competition
better off keeping it simple. You don't need to write a book! organizers (e.g., Brewers Association, CAMRA) often define
* “Vital statistics” about a beer (e.g., O.G., F.G., ABV, beer styles differently than how the BJCP defines them. This is
SRM) count as “aspects.” particularly true for older and European sources.
* You get very little “extra credit” for citing any style
6. List ONE (and JUST one) commercial example for each information from sources other than the guidelines, while
style. This is an easy point and should take you just a few running the grave risk of losing points by writing something
seconds to write, giving you more time for other parts of the which is at odds with them.
question.
* Just List ONE example. You get no points for listing 9. Don’t Bother With Vital Statistics! Style Questions
more than one commercial example. Even worse, if you list specifically don’t ask about Vital Statistics, so they don’t need to
more than one, if any of your examples are wrong you lose the be included in your answer.
point! * The only place on the exam where you can lose points for
* ONLY list BJCP listed commercial examples. No matter not mentioning vital statistics is the all-grain recipe question.
how good a given brand of beer might be, if it’s not on the
commercial example listed in the BJCP Guidelines, you won't
get full points for it.
* Don’t Make Stuff Up! If you can't remember any
commercial example, DON'T make one up. Not only will you
get no credit, you'll also annoy the graders by wasting their time,
and you’ll make them look that much harder at your other
answers for other B.S. you might have written! Just leave the
section blank. That said:
- It doesn’t hurt to list a well-known brand of beer
which “should be” a commercial example if you can’t think of
anything else. Sometimes the grader will take pity on you and
give you partial credit.
- If you absolutely must list a non-listed commercial
example, list an accepted commercial example first, then write
something like, “I think that X brand beer would be a good
addition to the list of commercial examples for [style], since it
has the [sensory characteristics] of a great [style] beer.” This
might get you a half point or so for independent thought.
Grid Example 1
Style 1 Style 2 Style 3
Aroma
Appearance
Flavor
Mouthfeel
Details 1. 1. 1.
2. 2. 2.
3. 3. 3.
Similar
Different
Example
Discussion of Individual Style Questions
This section covers detailed answers to each of the possible style questions.
The styles groupings for question S0 are drawn from the following list:
Style-1 Style-2 Style-3
American Amber Ale American Pale Ale California Common Beer
American Amber Ale American Brown Ale American Pale Ale
American Amber Ale American Pale Ale California Common Beer
American Barleywine Old Ale Strong Scotch Ale
American Brown Ale American Pale Ale California Common Beer
American Brown Ale Mild Northern English Brown Ale
American Brown Ale Mild Southern English Brown Ale
American IPA English IPA Imperial IPA
American Pale Ale Belgian Pale Ale Extra Special/Strong Bitter (English Pale Ale)
American Pale Ale English Barleywine Strong Scotch Ale
American Stout Dry Stout Foreign Extra Stout
American Stout Dry Stout Oatmeal Stout
American Stout Dry Stout Robust Porter
American Stout Dry Stout Sweet Stout
American Stout Foreign Extra Stout Oatmeal Stout
American Stout Foreign Extra Stout Robust Porter
American Stout Foreign Extra Stout Sweet Stout
American Wheat or Rye Beer Straight (unblended) Lambic Weizen/Weissbier
American Wheat or Rye Beer Weizen/Weissbier Roggenbier (German Rye Beer)
Baltic Porter Belgian Dark Strong Ale Imperial Stout
Belgian Blond Ale Belgian Dubbel Belgian Tripel
Belgian Blond Ale Belgian Golden Strong Ale Belgian Tripel
Berliner Weisse Flanders Red Ale Straight (unblended) Lambic
Bière de Garde California Common Beer North German Altbier
Bohemian Pilsener Classic American Pilsner German Pilsner (Pils)
Bohemian Pilsener German Pilsner (Pils) Premium American Lager
Bohemian Pilsener German Pilsner (Pils) Standard American Lager
Brown Porter Dry Stout Robust Porter
Brown Porter Mild Southern English Brown Ale
Brown Porter Munich Dunkel Northern English Brown Ale
Brown Porter Munich Dunkel Schwarzbier
Brown Porter Munich Dunkel Southern English Brown Ale
California Common Beer Irish Red Ale Oktoberfest/Märzen
Cream Ale Kölsch Munich Helles
Dark American Lager Munich Dunkel Schwarzbier
Doppelbock Eisbock Maibock/Helles Bock
Doppelbock Eisbock Traditional Bock
Doppelbock Maibock/Helles Bock Traditional Bock
Dortmunder Export German Pilsner (Pils) Munich Helles
Dry Stout Foreign Extra Stout Sweet Stout
Dry Stout Robust Porter Schwarzbier
Düsseldorf Altbier Irish Red Ale North German Altbier
Düsseldorf Altbier North German Altbier Oktoberfest/Märzen
Düsseldorf Altbier Oktoberfest/Märzen Special/Best/Premium Bitter
Eisbock Maibock/Helles Bock Traditional Bock
English Barleywine Old Ale Strong Scotch Ale
Foreign Extra Stout Robust Porter Sweet Stout
Irish Red Ale North German Altbier Oktoberfest/Märzen
Mild Scottish Light 60/- Standard/Ordinary Bitter
North German Altbier Oktoberfest/Märzen Special/Best/Premium Bitter
Scottish Heavy 70/- Scottish Export 80/- Strong Scotch Ale
Scottish Light 60/- Scottish Export 80/- Strong Scotch Ale
Scottish Light 60/- Scottish Heavy 70/- Strong Scotch Ale
Standard/Ordinary Bitter Special/Best/Premium Bitter Extra Special/Strong Bitter (English Pale Ale)
Straight (unblended) Lambic Weizen/Weissbier Witbier
Grid Example 2
Style 1 Style 2 Style 3
Aroma
Appearance
Flavor
Mouthfeel
Details 1. 1. 1.
2. 2. 2.
3. 3. 3.
Example
Similarities 1.
& 2.
Differences 3.
This question is almost identical to Question S1, but covers * For maximum points, choose one beer from three
Wheat beer. different categories.
* This is another question where you can make up your * Choose only beer styles specifically described in the
own answer in advance to use as a cram sheet. guidelines as being specifically associated with Belgium, which
* Choose Weizen/Weissbier (15A), Berlinerweisse (17A) includes Wallonia, Flanders and Brussels.
and one of Witbier (16A), Straight (Unblended), Lambic (17D), * Don’t get tricky by mentioning Belgian Specialty Beer
Gueuze (17E) or Fruit Lambic (17F). Weizen is a potential (16E) - it isn’t covered by the exam.
recipe question (T14), Berlinerweisse can also be used for the
Low Alcohol beer question (S7) and a lambic can be used for the Style Question S5. “Classic Example” or
Belgian beer question (S4). Lambic might also appear in the “3
Cities” question (S6) if you get “Senne Valley” as one of your “Describe a Virtual Beer”
cities. If you choose it, Witbier can also be used for the “Belgian Complete the attached scoresheet
beer” question (S4). marked with "Classic Example
* Other acceptable styles for this question are American Scoresheet" as if you were judging a
Wheat (6D), Dunkelweizen (15B) and Weizenbock (15C). classic commercial example of the
* Choose only beer styles specifically described in the
guidelines as using at least 25% wheat. While many beers can
__________ style. You do not need to
use a bit of wheat in the grist (e.g., Blonde Ale), you’re looking complete the Overall Impression
for beers where wheat is a defining characteristic. section but otherwise the scoresheet
* For maximum points, choose one beer from three should be completed as it would
different categories (i.e., no more than one beer from the during a normal competition. You
German Wheat or Rye or Sour Beer categories.)
should describe a single exemplary
sample of the style as if you are
Style Question S4. “Belgian Beers” judging it during a competition.
Identify three distinctly Note: The style will vary for each
different Belgian beer styles. For exam, and could be just about any
each style provide a statement style other than the fruit, spice,
describing the style as well as the herb and specialty categories that
differences and similarities between don't really have classic examples.
the styles by addressing the The scoresheet used for this question is here:
following topics: http://www.bjcp.org/forms/exam_scoresheets.pdf.
Grid Example 3
Aroma Appearance Flavor Mouthfeel Details Example
Style 1
Style 2
Style 3
Similarities & 1.
Differences 2.
3.
* Comment on each aspect of each of the sensory San Francisco, Senne Valley and
characteristics. All of the sensory descriptors will be on the Vienna].
tasting scoresheets provided to you; use them as your guide.
* Fill every line completely. Leave none blank. Even if
there’s nothing to say, you can still describe what’s NOT there. How to Answer
* Don’t use language you wouldn’t use on a normal score * This question is similar to Question S1, but also tests
sheet during competition. Avoid weak or vague descriptors (e.g., your knowledge of commonly accepted beer history.
“nice,” “good,” “appropriate.”) * For the purposes of the exam, the “correct” beers for the
* Score each section, giving high (70%+ of total points) cities are on the list are as follows:
for each section. A good score range is 38 - 44; you’re
describing a world-class beer, but not a perfect one! If you City “Correct” Beer Style
described defects in the beer, lower your score accordingly. Bamberg Classic Rauchbier (22A)
* You don’t need to give a total score. Berlin Berlinerweisse (17A)
* Circle the score that you would have given the beer (38 - Burton-on-Trent English IPA (14A) or Extra Special/Strong
50) on the scoring section in the lower left-hand corner of the Bitter (English Pale Ale) (8C),
page. Remember, you’re judging a classic commercial example Dublin Dry Stout (13A)
not a “perfect beer.” Düsseldorf Düsseldorf Alt (7C)
* Fill in the stylistic information in the bottom right-hand Edinburgh Scottish Ale (60/- Light, 70/- Heavy or 80/-
corner of the sheet. Since you’re “judging” a classic commercial Export) (9A-C) or Strong Scotch Ale (9E)
example, you should choose 5 for Stylistic Accuracy, Technical Einbeck Traditional Bock (5B)
Merit and Intangibles. If you described flaws in the beer, though, Köln (Cologne) Kölsch (6C)
you can give lower scores for Technical Merit and Intangibles. Newcastle [-on- Northern English Brown Ale (11C)
* You don’t need to list a classic commercial example for Tyne]
this style, although you get “brownie points” if you do. A good San Francisco California Common (7B)
place for this information is the Comments section at the top of Senne Valley Straight (Unblended) Lambic (17D),
the score sheet. To make it easier for the graders, circle your Gueuze (17E) or Fruit Lambic (17F)
answer. Vienna Vienna Lager (2A)
* If you have memorized the guidelines, but aren’t
particularly familiar with the beer style, use an abbreviated * The scoring for this question varies from other style
version of the guidelines as your answer. For each sensory questions, in that it doesn’t ask you to give details about the beer
descriptor of Aroma, Appearance, Flavor and Mouthfeel, choose or to compare and contrast the three styles.
one descriptor of appearance and/or intensity for each. For * List the Correct Style for each city.
example, if the guidelines give you the option of “straw to dark * Describe Aroma, Appearance, Flavor and Mouthfeel for
gold” for color, choose just “straw” or “dark gold,” or, if the each.
guidelines say “low to medium low floral, spicy noble hop * List ONE classic commercial example for each beer
aroma” choose “low” or “medium low” for your intensity style.
descriptor and “floral” or “spicy” for your descriptive adjective. * Give 2-3 details about the beer. Ideas:
* If you really know your stuff, you can get brownie points - How does the beer compare to similar beers from the
for ACCURATELY describing the signature characteristics of a same region or in the same style category?
particular brand of beer (e.g., slight acetaldehyde notes present - How does the local water influence the style? (See
in Budweiser). If you want to be a smartass, you can also Question T8.)
describe signature defects associated with commercial examples - Factoids about the history of the style or local beer
of the style (e.g., skunkiness found in badly handled green-bottle culture.
lagers, oxidation found in badly-aged imported beers). If you do - Factoids about ingredients or process.
this though, not only do you need to know the style guidelines - Vital statistics.
very well you also need to have a very good mental picture of * Remember, this is a STYLE question, not a history or
the beer you’re describing! culture question, focus on Aroma, Appearance, Flavor and
Mouthfeel.
Style Question S6. “Historic Beer Cities” - While the list of accepted styles is incomplete, and
Identify, describe, and give at sometimes incorrect, the exam isn’t the place to challenge
least one classic commercial example accepted wisdom. Just give the answer that will get you the best
score and move on.
as listed in the BJCP Style
* Because the cities on the list are chosen randomly, it is
Guidelines of a major beer style impractical to create a sample answer to this question. Just know
commonly associated with the the styles associated with each area.
following three classic brewing * Notice that several beers on the list are also potential
centers: [Chosen from a list of candidates for other questions:
Bamberg, Berlin, Burton-on-Trent, Berlinerweisse: Questions S3 & S7.
Scottish 60/- Light: Question S7.
Dublin, Düsseldorf, Edinburgh, Strong Scotch Ale: Question S1.
Einbeck, Köln (Cologne), Newcastle, English Pale Ale/ESB: Question T14.
Lambics: Questions S3 & S4.
How to Answer
* This is the opposite of Question S1, since it covers low
gravity beers, although it is answered in a similar fashion.
* The question lends itself nicely to a “canned answer”
prepared in advance.
* Choose Scottish 60/- Light (9A), Berlinerweisse (17A)
and Standard/Ordinary Bitter (8A). Scottish 60/- is also a
potential answer to the “3 Cities” question if you get Edinburgh
as one of your cities. Berlinerweisse can also be used as an
example on the wheat beer question (S3). Standard/Ordinary
Bitter is close enough to English Pale Ale, that it will help you if
you get that style on the recipe question (T14).
* Other suitable answers to this question are Lite American
Lager (1A), Scottish Heavy 70/- (9B) and Mild (11A). But since
you’ve already chosen Scottish 60/- for one example and Lite
American Lager isn’t going to appear on the test unless you
choose to include it, why bother with them?
* DO NOT choose beers which can have an O.G. below
1.040, but aren’t always so weak (e.g., Special Bitter).
* For maximum credit, choose one example from three
different categories (i.e., don’t choose both versions of Scottish
ale).
Section III: Technical Questions Study Resources
This section of the exam covers your knowledge of sensory BJCP Exam Study Guide
characteristics found in beer, the major ingredients that go into http://www.bjcp.org/study.php#exam
it, and techniques used to brew it.
There are twelve (12) possible troubleshooting and BJCP Beer Faults Trouble-Shooter
procedure questions, divided into three categories: http://www.bjcp.org/Beer_faults.pdf
1. Troubleshooting: The troubleshooting questions ask you
to describe two or three common problems. BJCP Beer Score Sheet
2. Ingredients: The ingredients questions ask you to briefly http://www.bjcp.org/SCP_BeerScoreSheet.pdf
describe the four ingredients use to make beer - malt, hops,
water and yeast.
3. Brewing Procedure: The procedure questions ask you to
Key Supplemental Resources
discuss common brew procedures or produce a hypothetical The Complete Handbook of Home Brewing.
recipe. Dave Miller’s Homebrewing Guide.
Homebrewing Vol. 1.
How to Brew.
Overall Test Taking Strategy
* The technical questions constitute 40% of your grade on
the written portion of the exam, or 28% of your total score. This Additional Resources
makes it the second most important part of the exam. Beer: Tap into the Art and Science of Brewing
* The scoring for each question is slightly different, New Brewing Lager Beer
although scoring falls into two different patterns: 3, 3 and 4 Principles of Brewing Science, 2nd Edition
points for questions with three sections or 5 and 5 points for Yeast: The Practical Guide to Beer Fermentation
questions with two points.
* There will always be one question from each of the three Technical Question T1. “Off Flavors”
sub-categories. Describe and discuss the
* Typically, the fourth question in this section will be the following beer characteristics. What
infamous “all-grain recipe” question. causes them and how are they avoided
* Some of the technical questions are easier than others,
unlike the style questions. You should use the time you gain by and controlled? Are they ever
quickly answering the easy problems to spend more time appropriate and if so, in what beer
answering the more complex problems. styles? (three will be given)
* The technical section indirectly affects your Tasting
score, since knowledge of troubleshooting and procedure in 3 points Describe each
necessary to give good feedback when judging. characteristic.
* There is no one good source you can memorize and do 4 points Identify the causes and
well on the exam; you must have a certain amount of practical controls for each
experience as a brewer and as a beer taster. characteristic.
* The information in the technical section is the most 3 points Identify appropriate/
useful knowledge you gain by preparing for the BJCP exam. It is inappropriate styles.
based on well-understood scientific and technical knowledge, so
it will never change that much, even if the style guidelines The choices will be drawn from: a)
change.
cloudiness, b) buttery, c) low head
retention, d) astringency, e)
A. Troubleshooting Subsection Questions phenolic, f) light body, g)
* There are three questions in this category: T1, T2 and
T3. fruitiness, h) sourness, i) cooked
* Questions T2 and T3 are nothing more than limited, corn, j) bitterness, k) cardboard,
reworded versions of Question T1! l) sherry-like, m) acetaldehyde, n)
* The overlapping topics are Cloudiness (T1 & T2), alcoholic.
Diacetyl (T1 &T2), Head Retention (T1 & T2) and Thin body
(T1 & T3), be sure to know those topics particularly well!
How to Answer
* This section indirectly affects the tasting portion of the
* You should set up your answer as a grid, with sufficient
exam, since the beers you taste for that section of the exam are
space to answer each aspect of the question; like this:
likely to have off-flavors or aromas, which you must identify
and describe.
Descripto Describe/Discuss/ Avoid/Control Appropriate
* In addition to what you must know to answer the r Cause ? Styles?
troubleshooting questions, you should have a passing familiarity 1.
with all the off-flavors described on the BJCP Beer Scoresheet 2.
and the BJCP Beer Faults Troubleshooter. 3.
* List a couple of synonyms for each characteristic. What are body and mouthfeel?
* Describe how the characteristic is detected (appearance, Explain how the brewer controls body
aroma, flavor, mouthfeel). and mouthfeel in his/her beer. Cover
* Briefly state the most common cause or causes of the
characteristic. If there are multiple causes, choose the most the following topics:
common 2-3.
* Give 2-3 methods of increasing, decreasing or 5 points Describe each
controlling the characteristic. characteristic.
* State whether the characteristic is ever appropriate for a 5 points Identify the causes and
beer style, as a “Yes” or “No” answer.
- The safe answer is YES. Only astringency and cardboard
controls for both.
are never appropriate.
* List the beer styles where the characteristic is Discussion
appropriate or inappropriate, and at what levels. * This question is a reworded version T1 (Alcohol,
* Prioritize! Your answers should condense the relevant Astringency, Thin Body) but incorporates additional material.
technical information as much as possible while still showing * Set up your answer as a series of paragraphs or as a two
good depth of knowledge. It’s impossible to write everything or three column grid. One part of your answer should describe
about the various technical faults within the time allowed. what mouthfeel is. The other part should describe and list the
* Discuss the most common causes and most appropriate causes of various aspects of mouthfeel and how to control them.
controls first. If you have time, discuss less important issues. * There is actually just one part to this question, since body
* At the very least, you should be familiar with the causes is just an aspect of overall mouthfeel.
and controls for all the off-characteristics mentioned on the - Mention that body is a part of mouthfeel in part 1. Then
BJCP beer scoresheet. But, be aware that that list isn’t complete! move on to part 2.
- Focus on Body, rather than other aspects of mouthfeel,
Technical Question T2. “Head Retention, since it counts for half your score on this question.
* You aren’t asked for styles where the characteristics are
Clarity and Diacetyl” appropriate. Concentrate on aspects of mouthfeel, their causes
Explain how the brewer gets the and techniques for controlling them.
characteristics a) good head
retention, b) clarity in a beer, and Note: The BJCP treats mouthfeel as being co-equal with
flavor and defines it as being composed of astringency, body,
c) a proper diacetyl level for style
carbonation, creaminess, warmth, and other palate sensations. In
in his/her beer: some ways, this puts it ahead of, or at odds with, scientific work
on mouthfeel. The exam isn’t the place to quibble over academic
3 points Describe each theory, however, just give the answer you’re expected to give.
characteristic.
A partial sample answer to Question T3
4 points Identify the causes and
controls for each Body
characteristic. Describe: Body is an aspect of Mouthfeel (see below).
3 points Identify
appropriate/inappropriate Mouthfeel
styles. Describe: The way that a beer physically interacts with
your mouth and tongue. Mouthfeel in beer is influenced by
Alcohol level, Astringency, Body, Carbonation, Temperature
How to Answer and other chemical reactions.
* Notice that this question is nothing but a reworded,
limited version of Question T1! Element Describe/Cause Control
1) Good Head Retention: See Head Formation and
Astringency Describe: To Eliminate:
Retention, above.
Cause:
2) Clarity: See Cloudiness, above.
Body Describe: To Increase:
3) Diacetyl: See Vicinal Diketones (VDK), above.
Cause: To Reduce:
* Set up the question in three sections, one for each
Carbonation Describe: To Increase:
characteristic. You can write short paragraphs or an outline with
Cause: To Reduce:
bullet points.
* Don’t forget to identify appropriate or inappropriate Creaminess Describe: To Control:
beer styles! Cause:
Warmth Describe: To Increase:
Cause: To Reduce:
Technical Question T3. “Body and Other Describe: To Control:
Mouthfeel” Cause:
The following section gives extremely detailed information Gums and highly caramelized sugars also play a role. Non-
about each relevant aspect of mouthfeel. Your answer should flocculent yeast or suspended starch particles contribute to
condense this information as much as possible. sensation of body.
To Increase: Increase wort gravity. Use malts adjuncts
Mouthfeel with more dextrins (e.g., toasted, caramel/crystal malts) Use
Describe: Mouthfeel is the tactile character of food or higher protein malts (e.g., wheat, rye, oats) or unmalted protein-
drink -how it “feels” in your mouth and how it stimulates the rich grains (e.g., flaked rye or oats). Skip protein/beta-glucan
sensory nerves of your mouth and tongue other than the rests. Don’t filter or fine beer. Don’t cold condition for long
tastebuds. Mouthfeel of beer is determined by levels of periods of time. Choose non-flocculent yeast strain. Mash at
Astringency, Body (Viscosity), Carbonation, Creaminess higher temp. (162 - 167 °F). Practice good sanitation.
(Mouth Texture), Warmth (Alcohol) and Other Palate Sensations To Reduce: Reduce wort gravity. Use fully fermentable
(e.g., temperature and chemical warming or cooling sensations). sugar adjuncts. low mash temp. (140 - 150 °F) promotes Beta-
Amylase activity, prod. thinner, more fermentable wort. Protein
Astringency rest (122 - 133 °F) - esp. a long protein rest. Beta-glucan rest
Detected in: Mouthfeel. (110 °F) - esp. a long rest breaks. Bacterial/Wild yeast infection
Described As: Astringent, drying, harsh, numbing, can metabolize dextrins. Filtration through a 1 micron or smaller
puckering. Always a fault. filter will remove dextrins and proteins.
Typical Origins: Grains, wood aging, fruits or spices. When is Body Appropriate?: Body is an inherent part of
Typical Concentrations in Beer: ?. any liquid, so all beers have body. High alcohol, malt-focused
Perception Threshold: ?. beers can have very full body (e.g., doppelbock, Russian
Beer Flavor Wheel Number: 1340. imperial stout, barleywines), while light American-style lagers,
Discussion: Caused by Phenols (esp. polyphenols = especially low-calorie or low-carbohydrate “lite” lagers, will
tannins) acting on nerves and physically drying tissues. have thin body. Some varieties of sour beers, where microflora
Polyphenols are naturally found in grain husks and other tough have consumed most of the available starches, will also have
plant material. Imparted to beer from grain husks, but also thin body (e.g., Berlinerweisse, lambics).
excessive hop levels, fruit/spice/herb/veg. additions, Barrel-
aging Hot break & trub carried into fermenter. Cold break Carbonation
carried into finished beer. Highly alkaline water. Bacterial Detected in: Mouthfeel.
infection. Yeast autolysis. Described As: Drying, effervescent, lively, lightening,
To Avoid: * Don’t overmill grain. Don’t oversparge/rinse prickly, stinging or tingling. Low carbonation can be described
grains. Keep sparge water at or below 5.8 pH. Don’t collect as being flat or lifeless. High carbonation can be described as
runoff below 0.008 S.G. Don’t expose grains to temperatures gassy. Small bubbles are generally due to bottle conditioning,
above 168 °F. * Rolling boil of at least 1 hour to promote hot larger bubbles might be due to force carbonation. Carbonation
break. Proper hot & cold break separation. * Age wood-aged affects perception of Creaminess and is also the driving force
beer for longer period of time. * Remove pits, stems and husks behind head formation.
from fruit before adding to beer. Don’t expose fruit, herbs or Typical Origins: Yeast.
spices to temperatures above 168 °F. * Avoid alkaline (i.e., high Typical Concentrations in Beer: ?.
carbonate) or high sulfate (above ~200 ppm) water. * Observe Perception Threshold: ?.
proper sanitation to avoid bacterial infection. * Don’t leave beer Beer Flavor Wheel Number: 1360 (Carbonation), 1361
on yeast cake for more than 1 month to avoid autolysis. (Flat), 1362 (Gassy).
When is Astringency Appropriate?: High levels of Describe: Carbon dioxide is produced by yeast during
astringency are never appropriate. Very low levels of fermentation, accounting for about 50% of metabolic products.
astringency are acceptable in wood-aged beers, beers made with Carbon dioxide is forced into solution under pressure,
a high proportion of dark malt or roasted grains, and beers made traditionally occurring when beer was bottled or packaged in
with fruits or spices which are high in tannins (e.g., cranberries, sealed casks. Since the 1900s, brewers have also for force-
cinnamon). carbonated bottled or kegged beer. Kegged beer is also forced
from the tank using carbon dioxide.
Body (Viscosity) - Remember: Focus mostly on this section! Homebrewers typically get carbon dioxide into their beer
Detected in: Mouthfeel. by bottle-conditioning, by adding priming sugar or fresh or
Described As: Ranges from very thin (bland, characterless, partially fermented wort to their raw beer just before packaging,
diluted, empty, flavorless, watery) to very full (chewy, cloying, at the rate of ½ to ¾ cup of priming sugar (or equivalent, like dry
filling, satiating, unctuous). malt extract) per 5 gallons. (Also see Question T9: Kräusening).
Typical Origins: Grain. Some commercial breweries bottle condition their beers as well,
Typical Concentrations in Beer: ?. notably some producers of German wheat beer beers and
Perception Threshold: ?. Belgian strong ales.
Beer Flavor Wheel Number: 1410 (Body), 1411 (Watery), Carbon dioxide is detected as a prickliness or effervescence
1412 (Characterless), 1413 (Satiating), 1414 (Thick). because it activates the trigeminal nerve (the nerve responsible
Discussion: A subjective measure of palate fullness or for sensation in the face, which has branches which terminate in
viscosity - how “rich” or “filling” the beer feels in your mouth. the mouth and tongue).
Body is primarily determined by the concentration of dextrins, In addition to its effects on mouthfeel, high levels of
oligosaccharides & medium-length proteins in finished beer. carbon dioxide can indirectly affect other sensory aspects:
Aroma: Escaping carbon dioxide and bursting bubbles Eisbock 2.4
formed by carbon dioxide help carry volatile aroma compounds English Best (Special) Bitter 0.75-1.3
out of solution, thus increasing beer aroma. English Brown 1.5-2.3
Appearance: Carbon dioxide bubbles are visible in the English Dark Mild 1.3-2.0
glass unless the beer is flat. Escaping carbon dioxide is the main English Light Mild 1.3-2.0
force behind head formation, so it directly affects head English Old/Strong Ale 1.5-2.3
formation and retention. English Ordinary Bitter 0.75-1.3
Flavor and Mouthfeel: High carbonation levels can affect English Pale Ale 1.5-2.3
perception of flavor and body due to “drying” and “lightening” English Strong (Extra Special) 0.75-1.3
effects on flavor and body. Conversely, low carbon dioxide Bitter
levels can make flavors seem sweeter and more intense, and Flanders Brown 1.9-2.5
make body seem fuller.
Foreign-Style Stout 2.3-2.6
To Increase: If bottle conditioning, increase priming sugar
German Pilsener 2.5
during packaging. If necessary, add yeast or yeast nutrient at
Helles Bock 2.2-2.7
packaging to quickly obtain proper CO2 levels. Cap firmly to
keep gas from escaping. If force carbonating choose proper CO 2 Imperial Stout 1.5-2.3
level for style. Don’t agitate beer excessively (removes CO2). India Pale Ale 1.5-2.3
To Reduce: Reduce priming sugar, kräusening or CO2 Irish Dry Stout 1.6-2.0
pressure. Allow beer to stand or off-gas before consuming. Kölsch 2.4-2.7
When is Carbonation Appropriate?: Most beers have Maibock 2.2-2.7
some degree of carbonation (see table below). Unblended Märzen/Oktoberfest 2.6-2.7
lambics and other Belgian sour beers have very little to no Münchner Helles 2.3-2.7
carbonation. Cask-conditioned English, Irish and Scottish beers, Munich Dunkel 2.2-2.7
notably bitters and English pale ales, are cask-conditioned, North German Altbier 2.2-3.1
resulting in low carbonation, but they are not truly flat. German Oatmeal Stout ?
wheat beers and bottle-conditioned Belgian strong ales can have Oud Bruin 1.9-2.5
very high levels of carbonation, as can gueuze and fruit lambics. Robust Porter 1.8-2.5
Schwarzbier 2.2-2.6
Carbonation Levels for Various Beer Styles Scottish Export Ale 0.75-1.3
Style Volumes of CO2 Scottish Heavy Ale 0.75-1.3
American Amber Ale 2.2-2.8 Scottish Light Ale 0.75-1.3
American Brown 1.5-2.5 Strong Scotch Ale 1.5-2.3
American Dark Lager 2.5-2.7 Sweet Stout 2.0-2.4
American Lager 2.6-2.7 Traditional Bock 2.2-2.7
American Light Lager 2.6 Vienna Lager 2.4-2.6
American Pale Ale 2.2-2.8 Weizen/Weissbier 3.6-4.5
American Pilsener 2.6-2.7 Weizenbock 3.7-4.7
American Premium Lager 2.6-2.7
American Wheat 2.3-2.6 Creaminess (AKA Mouth Texture, Stickiness, Oiliness)
Bamberg Rauchbier 2.2-2.6 Detected in: Mouthfeel.
Barley Wine 1.3-2.3 Described As: Creamy, oily, mouth-coating, rich, slippery,
Belgian Dubbel 1.9-2.4 smooth. In some ways, “creaminess” it is the opposite of “crisp”
Belgian Fruit Lambic 2.6-4.5 mouth texture.
Belgian Gueuze Lambic 3.0-4.5 Typical Origins: Grain.
Belgian Lambic 0-0.75 Typical Concentrations in Beer: ?.
Belgian Pale Ale 1.9-2.5 Perception Threshold: ?.
Belgian Strong Ale 1.9-2.4 Beer Flavor Wheel Number: n/a.
Belgian Tripel 1.9-2.4 Discussion: Creaminess is the degree to which the liquid
Belgian White (Wit) 2.1-2.6 clings to, and coats, the mouth. It is closely related to body and
Berliner Weisse 3.5 carbonation levels. To some extent creaminess is affected by
Bière de Garde ? presence of the same ingredients which aid head retention and
Bock 2.2-2.7 formation - short chain proteins and carbohydrates (e.g.,
dextrins, oligosaccharides, beta-glucans). Perception of
Bohemian Pilsener 2.3-2.5
creaminess can also be affected by sub-threshold levels of
Brown Porter 1.7-2.5
diacetyl, which are detected only as slickness or richness in
California Common 2.4-2.8
mouthfeel and by use of grains or other materials which are
Cream Ale 2.6-2.7 naturally oily (e.g., oats).
Doppelbock 2.3-2.6 To Increase: * Protein rest to break down proteins. Beta-
Dortmunder/European Export 2.6 glucan rest to break down gums. Higher temperature mash
Dunkelweizen 3.6-4.5 which promotes formation of dextrins. * Use grains which are
Düsseldorf Altbier 2.2-3.1 naturally gummy and/or oily (e.g., oats). * Smaller bubble size
in carbonation (i.e., bottle-conditioning vs. forced carbonation). Beer Flavor Wheel Number: n/a.
Nitrogen dispense promotes smaller bubbles which increases Discussion: Certain chemicals can physically affect the
creaminess. * Sub-threshold levels of diacetyl. mouth by fooling, numbing or burning nerve endings. Most of
To Decrease: * Extremely long protein or beta-glucan rest these are phenolic compounds (see Chlorophenols, Phenols and
which degrades those compounds to an excessive degree. Lower Spicy), but there are exceptions. Burning or numbing
temperature mash which promotes the formation of simple compounds found in beer can include capsicum which causes
sugars. * Reduced diacetyl levels. * Larger bubble size (i.e., chemical burning and chlorophenols which can cause numbing
forced carbonation). (although they are seldom encountered in high enough levels to
When is Creaminess Appropriate?: Creamy texture might do so in beer). Wintergreen - methyl salicylate - can give the
be encountered in any full-bodied beer, especially one which illusion of cooling.
includes oats or oat malt as part of the grist (e.g., oatmeal stout). To Control or Avoid: See Chlorophenols, Phenols and
Spicy.
Warmth (Alcohol) When is Pain or Numbness Appropriate?: Unpleasant
Detected in: Mouthfeel. levels of pain or numbness are never appropriate. Low levels of
Described As: Burning, hot, harsh, numbing, prickly, pain or numbness associated with capsicum or wintergreen
solventy, smooth or warming. Can be felt in the nose, throat and might be found in spice beers.
chest as well as the mouth.
Typical Origins: Yeast. Powdery
Typical Concentrations in Beer: See Ethanol and Fusel Detected in: Mouthfeel.
Alcohol, above. Described As: Chalky, dusty cushion, dusty cushion,
Perception Threshold: See Ethanol and Fusel Alcohol, grainy, gritty, irritating, minerally, particulate, particulate matter,
above. scratchy, silicate-like, siliceous.
Beer Flavor Wheel Number: 1370. Typical Origins: Process/technical faults, contamination.
Discussion: Alcohol warm is caused by Ethanol or Fusel Typical Concentrations in Beer: 0 mg/l.
Alcohols attacking pain receptor nerves in the mouth. Ethanol Perception Threshold: ?.
causes “smooth” warming sensations. Higher alcohols produce Beer Flavor Wheel Number: 1350.
hot, harsh, solventy feelings. Discussion: Powdery mouthfeel is caused by suspended
To Increase: Increase wort gravity. Mash at lower solid materials in the beer. This fault is rarely encountered, since
temperature (143-149 °F). Add fermentable sugars. Ferment at solid materials tend to precipitate quickly. It is occasionally
higher temperatures. encountered in cheaply made German hefeweizens where trub is
To Reduce: Reduce wort gravity. Mash at higher added at bottling to add yeast character and turbidity. High
temperature range (149-158 °F). Ferment at cooler temperature levels of minerals in beer can also impart a powdery, minerally
(to reduce higher alcohols) Age beer to allow higher alcohols to mouthfeel (see Alkaline or Mineral).
degrade. To Control: * Reduce mineral additions to water. *
When is Alcohol Warmth Appropriate?: Any beer of 6% Properly filter beer. Make sure that material added to the
ABV or higher might have detectable alcohol warmth. Harsh or conditioning tank (e.g., hop pellet particles, spices) doesn’t get
burning alcohol warmth is never appropriate, but smooth into the packaged beer.
warming from ethanol is expected, even welcome, in strong When is Powdery Mouthfeel Appropriate?: Never.
beers.
Resinous
Other Palate Sensations Detected in: Mouthfeel.
Researchers into mouthfeel disagree over which flavor Described As: Mouth-coating or lingering hop bitterness.
characteristics actually constitute mouthfeel. This section covers Typical Origins: Hops.
a wide variety of factors. For the exam, you don’t need to go into Typical Concentrations in Beer: ?.
detail about any of them, just mention that they exist and Perception Threshold: ?.
possibly a type of beer particularly associated with them (e.g., Beer Flavor Wheel Number: n/a.
resinous and IPA). Discussion: High levels of hop resins dissolved in beer can
Aroma/Flavor Sensations: Some sensations which cling to the teeth and mouth as alcohol and water in the beer
primarily affect aroma and flavor can also affect mouthfeel, evaporates. Resinous mouthfeel is associated with extremely
especially at high levels. See Alkaline, Alpha Acids, high levels of hop bitterness and is accentuated by high levels of
Chlorophenol, Fat Oil or Hydrocarbon, Leathery, Metallic, sulfates in water.
Mineral, Oxidation, Phenols, Smoky, Solventy/solventy esters, To Control: Adjust hopping rates as appropriate for the
Sour, Spicy, Sweet, Umami, Vicinal Diketones (VDK) and style. Control mineral additions as appropriate for the style.
Yeasty. When is Resinous Mouthfeel Appropriate?: Harsh
resinous aftertaste is never welcome. Pleasant lingering
Pain/Numbness bitterness is expected in highly hopped beers, like American IPA
Detected in: Mouthfeel. and barleywines.
Described As: Burning, cooling, painful, numbing.
Typical Origins: Yeast. Temperature (Warming)
Typical Concentrations in Beer: 0 mg/l. Detected in: Mouthfeel.
Perception Threshold: Variable.
Described As: Cellar temperature, cold, cool, hot, freezing, are normally associated. Address the
refrigerator temperature, room temperature, tepid, warm. following topics:
Typical Origins: Serving temperature.
Typical Concentrations in Beer: n/a.
Perception Threshold: ?. 3 points Describe hop
Beer Flavor Wheel Number: n/a. characteristics.
Discussion: In addition to being a basic mouthfeel 3 points Discuss how hop
sensation, the temperature at which beer is served affects characteristics are
psychological sensations of how “refreshing” or “drinkable” a extracted.
beer is.
Serving temperature also affects other sensory perceptions. 4 points Identify associated beer
Cooler temperatures increase the volume of carbon dioxide styles.
which can be dissolved in beer, reduces the rate at which volatile
aroma compounds escape from solution (thus reducing overall How to Answer
aroma) and suppresses perception of malt and yeast-derived * Set this question up as short paragraphs, an outline with
flavors. Indirectly, this can affect perception of body, making the bullet points and/or one or more tables.
beer seem thinner-bodied, crisper and cleaner than it might * Focus on identifying beer styles associated with each
otherwise be. type of hop, since it counts for the bulk of your score on this
Conversely warmer serving temperatures (above ~55 °F) question. (It’s also the quickest part of the question to answer!)
increase perception of malt and yeast-derived flavors, which in * Briefly mention important hops ingredients (humulones
turn affects perception of body, possibly making the beer seem & cohumulones, essential oils) and the flavors and aromas they
fuller-bodied, creamier and less crisp. Lower carbon dioxide impart.
absorption also makes beer served too warm go flat faster. * Briefly discuss how to extract alpha acids and essential
To Control: * Serve beer at the proper serving temperature oils (i.e., boiling, dry hopping).
for the style, typically 40-45 °F for lagers, 55 °F for ales. * Briefly discuss the major families of hops and beer styles
with which they are associated.
B. Ingredient Subsection Questions * If you have extra time, discuss hop biology, IBU, hop
utilization, and so forth.
* There are four possible questions in this subsection, one
each on hops, malt, yeast and water.
* You will be tested on just one of the four possible topics. A Brief Essay on Hops
You won’t know which one though, so be prepared to answer This is a very condensed summary of hop biology, hop
any of them! processing and hop chemistry. You answer should be even more
* Don’t get sucked in! These can be very time consuming condensed!
questions. If you know your stuff, it’s tempting to write a long
essay, even though the question is still only worth 10 points. Why Use Hops?
* Don’t make stuff up! It just wastes the grader’s time. * They provide bitterness which balances malt sweetness.
* Don’t be afraid to guess, though! * They add pleasant aromas and flavors to beer.
* Prioritize! If you know your stuff, the difficult part is * They have a mild preservative effect which inhibits
deciding what information you need to leave out. The problem is bacterial growth.
that you need to guess at what the graders will think is
important. The Hop Plant
- Outline the most important topics first, then briefly The hop plant (Humulus Lupus) is a bine (not a vine),
mention other technical terms. native to the northern latitudes (35-55° latitude) of the northern
- 2-3 useful facts about each important topic will generally hemisphere. They require long growing days and well-drained
get you full points. soil of 5.0-7.0 pH. They can grow to be up to 20 feet tall. They
* If you have lots of extra time, the ingredient questions are are quite vulnerable to various types of mold, so do well in drier
a good place to add extra information to demonstrate the depth climates. Alpha acids, responsible for hop bitterness, have a
of your knowledge. mildly bacteriostatic action on gram-positive bacteria, meaning
* Knowledge of ingredients will help you formulate a more that they have a preservative effect.
detailed recipe on the all-grain recipe question. The first historical record of hops in beer dates from 1079
* Knowledge of ingredients will indirectly help you in Germany. Hops were introduced into England in the 16th
understand the troubleshooting and style questions, and will help century. Hops replaced gruit (herb mixtures) as the choice beer
you give useful feedback on the written portion of the exam. bittering agent. Originally, in the 16th century, only beer brewed
with hops was called beer, while beer bittered with gruit was
Technical Question T4. “Hops” called ale. By the 18th century, beer referred to any highly
Discuss hops, describing their hopped beer, while ale referred to beer which was lightly
hopped.
characteristics, how these Hops are picked in late summer or early fall when the
characteristics are extracted, and cones (technically, strobiles) have dried sufficiently. When
at least four distinct beer styles picked, they should have a slightly papery texture. They are
with which the different varieties dried at warm (90-100 °F) temperatures in a kiln (traditionally, a
building called an oast), then packed in airtight packages and Acid would count as 10 HBU. HBU is a very simplified form of
kept refrigerated to prevent degradation of oils and resins. figuring Hop Utilization.
Terroir (growing region) has an effect on hop characteristics, BU:GU Ratio: Since hop bitterness is balanced by
due to different soil and climatic conditions. alcoholic strength, malt bitterness, yeast character and other
factors, a useful method of determining relative bitterness is by
Hop Chemistry calculating the beer’s BU:GU ratio. This is a subjective
1. Lupulin. The active ingredient in hops, produced by measurement invented by Ray Daniels, which a ratio of the
glands within the strobiles of female plant. Lupulins appear as a beer’s IBU level against the last two digits of its Original
powdery, sticky yellow resin. Gravity. For example, an Imperial IPA with 100 IBU, but an
2. Soft Resins O.G. of 1.050 would have a BU:GU ratio of 2:1 (extremely
A. Humulones and Cohumulones. These are the source of hoppy), while a Weizenbock (20 IBU, O.G. 1.070) would have a
alpha acids, which contribute bitterness to beer. In order for ratio of 1:3.5 (very malty).
alpha acids to be soluble in liquid, they must be isomerized by
boiling. Alpha acids constitute 3-10% of dry weight of the hop Hop Utilization
cones. Cohumulones are said to impart a harsher bitter. Alpha Sometimes called Kettle Utilization Rates (KUR), hop
acid levels drop as hops age, especially if they are exposed to air utilization is a measure of how much hop bitterness actually gets
or are stored at warm temperatures. Alpha acid percentage in into your beer. Hop utilization varies from 0% for hops added at
poorly stored hops can drop by up to 60% within a year. For this the end of boiling or used for dry hopping, up to a maximum of
reason, hops are stored cold and are packed into vacuum-sealed, 25-33%.
oxygen barrier packages. There are several different formulas for determining hop
B. Lupulones and Colupulones. These are the source of utilization rates, devised by homebrew gurus such as Jackie
beta acids. Beta acids don’t isomerizes or contribute bitterness, Rager, Glenn Tinseth, Randy Mosher and others. All work
but do contribute to hop aroma. equally well and give approximately similar values. When
3. Essential Oils. These are volatile compounds detectable brewing, you should choose one formula and stick with it. One
as hop flavors and aromas. They are easily lost during boiling, formula is given below:
but can be retained by adding aroma and flavor hop additions
late in the boil, as well as dry hop additions late in the fermentor IBU extraction formula: W x A x U x 7489 / V x C
or cask. Dry hopping works because essential oils can be
extracted by alcohol and carbon dioxide. Where: W = oz. hops, A% = Alpha Acid %, U =
A. Hydrocarbon-Based Oils: Monoterpenes & Utilization %, V = wort vol. in gallons, C = 1+ ((O.G. - 1.050)
sequiterpenes. They represent about 75% of essential oils. /2)) - a correction for wort gravity. 7489 is a conversion factor
I. Monoterpenes. from mg/l to ounces per gallon.
a) Humulene has a delicate, refined flavor and Factors that aid hop utilization: Alpha acid extraction
oxidizes to produce spicy notes. “Noble” hops have high depends on a number of factors:
humulene levels. * Lower wort concentrations. Higher OG wort makes it
b) Myrcene is more pungent, and is higher in U.S. harder for isomerized alpha acids to go into solution.
hops. It oxidizes to produce citrusy or piney notes. * Longer boil times (up to a maximum of 2 hours). Longer
II. Sequiterpenes: Farnesene & Caryphyllene. They oxidize boil times give alpha acids more time to isomerize and get into
to compounds with “grassy” aromas. solution. By contrast, flavor and aroma hops don’t add as many
B. Oxygen-Bearing Oils: Also called essential alcohols, alpha acids because they are exposed to heat for a shorter
they represent about 25% of essential hop oils. Linalool has a amount of time.
hoppy aroma. Geraniol has a floral, perfumy aroma like * Sulfate additions. Sulfate helps isomerize alpha acids.
geraniums. Calculating Total IBU: To figure the total IBU extraction
for a beer, you must calculate the IBU extraction for each hop
Measuring Bitterness addition, as described above, and sum the results.
IBU: Hop bitterness is typically measured in non-scientific
units of measurement called International Bitterness Units Primary Methods of Extracting Hop Compounds
(IBU), or just BU (bitterness units). The lower threshold for Bittering/Kettle Hops: These hop additions are responsible
detecting hop bitterness is about 10 IBU, the upper threshold for for most of the alpha acids in beer.
detecting hops is about 100 IBU, the degree of resolution is Kettle hops are boiled in wort for 60-120 minutes.
about 5 IBU (that is, the average person wouldn’t be able to tell Maximum bitterness utilization is 25-33%. Only humulones and
the difference between otherwise identical beers where one had cohumulones (IBU) are gained using this method; more volatile
20 IBU, but the other had 18 or 23 IBU, but they would be able compounds are boiled away. The lovely hop aromas you get
to do so if the beer had 15 or 25 IBU). from the boiling wort represent flavor and aroma that isn’t going
Beer with less than 20 IBU is considered to be lightly into your beer!
hopped. Beer with more than 50-60 IBU is considered to be For this reason, commercial brewers prefer high alpha acid
heavily hopped. varieties with relatively few essential oils as kettle hops. Higher
HBU: This is a rule of thumb measurement used by some alpha acids means fewer hops are needed, which helps to cut
homebrewers to calculate hop bitterness. It consists of alpha acid costs and also means that fewer polyphenols are extracted from
% x ounces of hops. For example, 2 oz. of hops at 5% Alpha the hops (although this is a relatively minor problem).
Maximum IBU extraction is obtained after about 120 Hop Origin Characteristics Styles
minutes of boiling; there is no need for longer boil times. Variety
Flavor Hops: Added 15-40 minutes before wort boil ends. Hallertaue Germa “German Noble hops” Munich
IBU utilization is 5-15%, some volatile compounds are r n with low bitterness, but Helles,
preserved, mostly the less volatile compounds which are only Mittlefrüh complex, “elegant” Dortmunde
detectable in flavor. , Tettnang, spicy, floral notes. r Export,
Flavor hops walk the line between adding IBU and adding Spalt Used for flavor/aroma German
flavor and aroma additions to the beer. Brewers often use lower only. Often low IBU. Pils, Bock
alpha acid hops, with higher levels of essential oils, as flavor Saaz Czech “Noble” hop with mild Bohemian
hops. floral notes. Used for Pils
Aroma Hops: Added 0-5 minutes before wort boil ends, or flavor/aroma only.
allowed to steep in hot wort after flameout. IBU utilization is 5% Goldings, U.K. Earthy, floral, spicy, Eng. Pale
or less. Kent woody notes. Medium Ale, IPA &
Aroma hops impart just the most volatile essential oils to Goldings, IBU. Used for bitter, Barleywine
the beer, typically those found in the aroma. As with flavor hops, Fuggles flavor & aroma.
brewers often use lower alpha acid hops, with higher levels of Cascade, U.S. Nicknamed “C” hops. American
essential oils, as aroma hops. Centennial Pacific Citrusy, grapefruity, Pale Ale,
, NW piney. Medium to high IPA &
Other Methods of Extracting Hop Compounds Columbus IBU. Developed quite Barleywine
Mash Hopping: Hops added to mash. Very little hop , Chinook, recently (early 1970s).
bitterness is extracted, but hop aroma and flavor compounds etc. Includes recent
somehow survive the wort boiling process. Mash hopping is said proprietary varieties
to result in a smoother bitterness, but hop utilization is reduced (e.g., Amarillo, Citra,
by about 80%. Mash hopping is traditionally used when making Warrior). So called
Berlinerweisse. “dual use” hops - can
First Wort Hopping: Hops are added to lauter tank during be used bitter &
mash run-off and allowed to steep before being boiled. As with flavor/aroma.
Mash Hopping, hop aroma and flavor compounds somehow Bittering All High-alpha acid hops All, esp.
survive the wort boil, but hop utilization is reduced. It is said to Hops with lower levels of IPA,
produce a more pleasant hop flavor, aroma and bitterness. This (e.g., essential oils and/or Barleywine
method is sometimes used when making German and Bohemian Perle, “rougher” flavors &
Pilsners. Bullion, aromas. Mostly used
Hopback Filtering: Hot wort is run from the kettle to the Galena, for bittering.
fermentation tank (or to the cooling tank or heat exchanger) etc.)
through a filter or strainer filled with hops. This gives an effect
very similar to aroma hopping, since the hops in the hopback Other Hop Varieties
only add hop aroma. A hopback also serves to partially filter the While these hop varieties aren’t particularly
wort. Running wort through a hopback is a common English
important in themselves, they provide distinctive
brewing technique.
Dry Hopping: Hops are added to the secondary fermenter character to certain styles of beer described in the BJCP
or to the cask. Alcohol in the beer extracts the essential oils, Guidelines:
which increases hop aroma. This is a common American and Hop Origin Characteristics Styles
British brewing technique, which is less commonly encountered Variety
in German and Belgian brewing. Cluster U.S. An old (19th century) Classic
Practically, very few bacteria survive on hop and even American variety American
fewer survive once the hops get in contact with the alcohol in the with a somewhat Pilsner
beer, so there is very little risk of infection from this technique. “rough” aroma and
Leaving the drop hops in a beer for a long period of time flavor. Mostly used
(months), or using massive amounts of hops might extract for bittering.
polyphenols (astringency, protein haze) or impart grassy notes. Lublin Poland Polish-grow Saaz Baltic
Hop Fractions: Hop oils and alpha acids can be chemically hops. Used for flavor Porter
extracted from hops and separated into individual compounds. A & aroma.
variety of hop oils are available, as are extracts of alpha acids. Northern Europe, Rustic, minty, California
These are rarely available to homebrewers, but are sometimes Brewer America woody. Used for Common
used by large commercial brewers to standardize their products bitter, flavor &
or to achieve a particular aroma or flavor profile. Hop fractions aroma
are also used to keep beer from becoming lightstruck, since the Styrian Belgian Spicy. Used for Witbier,
sulfur-bearing precursors to the lightstruck phenomenon are Goldings bitter, flavor & Belgian
removed during the extraction process. aroma. Pale Ale
Strisselspal France Similar to some Saisons,
Important Hop Varieties t German noble hops. Bière de
Garde. * Briefly describe the phases of the malting process.
* Briefly describe the various types of malt and methods of
Noble Hops producing them
The term “noble hop” is used to describe certain traditional * Briefly discuss flavors imparted by various types of malts
varieties of German or Czech aroma/flavor hops. and the beer styles with which they are associated.
* Generally accepted noble varieties: Hallertauer
Mittelfrüh, Spalt(er), Saaz (AKA Zâtec) and Tettnang(er), Sample set up for Question T5
* Terroir counts! Noble varieties are only considered
“noble” if they are grown in the area for which the hop variety is A. Explain the Malting Process
named. (i.e., noble Hallertauer can only come from the Hallertau Phase Description
valley in Germany). A U.S.-grown noble hop isn’t noble! Selection
- Hallertauer Mittelfrüh: Grown in the Hallertau Steeping
(AKA Holledau) region in central Bavaria in Germany. Germination
- Spalt: Grown in the the Spalter region south of Drying
Nuremberg, Germany. Curing/Kilning
- Saaz: Grown in Bohemia in the Czech Republic. Cooling/Dressing
- Tettnang: Grown around the town of Tettnang in Resting
southern Baden-Württemberg in Germany.
* Chemically described as: B. Malt types & characteristics. Assoc. beer styles.
- 1:1 alpha : beta acid ratio. Identify Describe Colo Flavo Style
- 2-5% alpha acid. r r s
- low cohumulone & myrcene content. (°L)
- high humulene content. Base/Pale
- >3:1 humulene : caryophyllene ratio. Amber/Toasted
* Prone to oxidation = poor storage stability. Crystal/Caram
* Consistent bittering potential even when aged. el
* Debatably noble: Certain hops have similar chemical Roasted/Kilned
profiles to the accepted noble varieties. For this reason, some
Non-Barley
brewers, scholars and beer writers argue that they should be
considered “noble” as well. Debatably noble varieties include
East Kent Goldings, Fuggles, Hersbrucker and Styrian Goldings, A Brief Essay on Malt
as well as modern descendents of the noble varieties grown in Again, this is a summary of information on malting, which
the traditional regions (e.g., Hallertauer Gold, Spalt Select). you, gentle reader, must further summarize for the test.
Aroma Med. sweetness. Lt. honey notes. Lt. grainy, spicy wheat aromatics w/ a bit of tartness. Med.
perfumy coriander aroma, w/ complex herbal, spicy notes in background. Med. zesty, citrusy
orangey fruitiness. low spicy-herbal hop aroma in background. Spices subtle and blend in w/
fruity, floral and sweet aromas.
Appear. Very pale straw color. V. cloudy w/ milky, whitish-yellow appearance. Dense, white, moussy
head. Head retention quite good.
Flavor Pleasant sweetness, light honey notes and zesty, orange-citrusy fruitiness. Refreshingly crisp w/ a
dry, tart finish. low wheat flavor. Very light lactic sourness. Subtle, balanced herbal-spicy flavors
(coriander, chamomile). Low spicy-earthy hop flavor in background. Hop bitter low, fades before
the finish.
Mouthfee Med.- lt. body. Smooth & lightly creamy. Dry finish. Effervescent, high carbonation. Refreshing.
l
Classic Hoegaarden
Question S6 Sample Answer “3 Cities”
Note that it’s impractical to create sample answers for all the permutations to this question.
City Edinburgh San Francisco Senne Valley
Style 9E. Strong Scottish Ale 7B. California Common Beer 17C. Unblended Lambic
Aroma * V. malty, often w/ caramel. * Med. - high Northern Brewer hop * Prominent sour acidic when young,
* Option: peaty, earthy &/or notes - woody, rusty, minty. fades w/ age.
smoky notes. * Light fruity esters OK. * Complex, restrained barnyard, earthy,
* No - low. diacetyl. * Low - med. caramel &/or toasty malt hay, “horsy,” “goaty” notes.
* Low - med. esters. notes. * Low oak &/or citrus aroma good.
* Low - med. alcohol. * Malt supports hops. * Not enteric, smoky, cigar-like or
* No - v. low hops. * No diacetyl. cheesy.
* Old examples us. fruity - apples,
honey.
* No hops.
* No diacetyl.
* Noticeable cider, vinegar character a
fault.
Appear. * Lt. copper - dk. brown. * Med. - lt. copper. * Lt. yellow - dk. gold. Darkens w/ age.
* Often ruby highlights. * Us. Clear. * Hazy - good clarity. Younger
* Clear. * Med. off-white head w/ good cloudier.
* Us. lg. tan head, might not retention. * No - low white head, poor retention.
persist.
* Alcohol “legs” possible.
Flavor * Rich malty, oft. w/ kettle * Med. malty. * Noticeably acetic/lactic sour.
caramelization. * Us. Toasty & caramelly. * Sour fades w. age.
* Option: Roast malt, smoky/nutty * No roast. * Low - med. complex horsy, barnyard,
hints. May last into finish. * Pronounced hop bitter. sweaty, etc.
* Hop bitterness/flavor low - med. * Low - med. high hop flavor. * Fruity esters - more complex w/ age.
low. * Us. Features Northern brewer - piney, - apples, honey, rhubarb.
* Diacetyl none - low. rustic, minty notes. * Opt. oak or citrus (oft. grapefruit).
* Low - med. esters & alcohol us. * Fairly dry, crisp finish. * No - low hop bitterness.
present. * Plum, raisin, dried fruit * Hop bitter & grainy malt notes linger * No hop flavor.
notes. into finish. * Not enteric, smoky, cigar-like or
* Us. full/sweet, finish may be * Lt. fruity esters OK. cheesy.
sweet - med. dry (from lt. use of * Otherwise clean yeast notes. * No diacetyl.
roasted barley). * No diacetyl. * Noticeable cider, vinegar character a
fault.
Mouth- * Med. full - full body. * Med. body. * Lt. - med. lt. body.
feel * Chewy viscosity optional. * Med. - med. high CO2 * Flavors prevent perception of thin
* Med. carbonation. body.
* Us. smooth alcohol warmth - * Finish us. dries w. age.
balances sweetness. * Med. - high tartness.
* Not sharply astringent.
* No - low carbonation.
Details * AKA “Wee Heavy.” * AKA “Steam Beer.” * 30 -40% unmalted wheat, Pilsner
* Well-modified Scots or Eng. * Historical style developed in mid-19th malt. Aged “Suranne” hops as
base malt. Sm. amt. of roast barley, century. antibacterial.
crystal malt &/or peat malt OK. * Historically fermented in open * Spontaneous fermentation. “p-
Minimal hops (English). Slightly coolships. lambics” use microflora cultures.
soft H2O. Cool-fermenting (c. ~50 * Made w/ warm-fermented lager * Single-barrel batches - often variable.
- 60 °F) ale yeast. yeast. U.S.-grown N. Brewer hops. Us. shows house character.
* Kettle caramelization can be Low sulfate, low - med. carbonate * Us. served young. Up to 1 yr. to
mistaken for diacetyl. water. develop fully.
* Stronger, maltier and hoppier * Can be blended w/ sugar to make
than Scottish ales. Gueuze, or w/ fruit to make Fruit
Lambic.
Classic Traquair House Ale Anchor Steam Lindeman’s Grand Cru Bruoscella
Question S7 Sample Answer “Low Gravity Beers”
Identify Ordinary/Standard Bitter Scottish 60/- Light Ale Berlinerweisse
Aroma * some malt aroma. * Low - med. malty sweet. * sharply sour, acidic notes
* often caramel notes. * Us. low - med. kettle caramelization. dominant.
* Low - med. fruity esters common. * Low hop aroma OK (resiny, earthy, floral * No hop aroma.
* No - med. hop aroma. U.K varieties). * Up to med. fruity notes.
* U.K. hops typical. U.S. types OK. * Low fruity esters OK. * Fruitiness inc. w/ age.
* Low diacetyl uncommon but OK. * Low diacetyl OK. * Floral notes can develop w/ age.
* Low - med. peat (detected as earthy, * Low Brett. notes OK.
smoky, light roasted) notes OK. * No diacetyl or DMS.
Appear. * Lt - lt. copper. Dk. amber - dk. copper. * v. pale straw.
* Good - brilliant clarity. * Us. v. clear. * Clear - somewhat hazy.
* Low - med. white - off-white head. * Low - med. creamy off-white - lt. tan head. * Large, dense, white head w/ poor
* V. low head (from low CO2) OK. retention (fr. high acidity, low
protein and hop lvl).
* Effervescent.
Flavor * Low - med. maltiness. * Initial low - med. Initial malt sweetness, * Clean lactic sourness dominates,
* Often caramel notes. but not strong. can be v. strong.
* Med. - high hop bitter. * Us. low - med. kettle caramelization. * Not as sour as lambic.
* Low - med. hop flavor * Low hop bitter. * Us. Supportive bready, grainy
* Earthy, resiny &/or floral UK hops typical. * No - low hop flavor. notes.
U.S. types OK. * No to medium fruity esters. * V. low hop bitter.
* Us. med.-low to med.-high fruity esters. * Low diacetyl OK. *No hop flavor.
* Balance is us. quite bitter, but shouldn’t * Low - med. peat (detected as earthy, * Low Brett. notes OK.
overpower other ingredients. smoky, light roasted) notes OK. * Low fruitiness OK.
* Can be more malt-balanced, if still bitter * Balanced towards malt (but not always by * No diacetyl or DMS.
overall. much).
* Dry finish. * Us. grainy, dry finish (fr. roasted barley).
* Low diacetyl uncommon but OK
Mouth- * Lt - med.-lt. body. * Med.-low - Med. body. * Lt. body.
feel * Low - med. CO2 (low on draught, med. in * Low - med. CO2. * V. dry finish.
bottles & cans). * Sometimes a bit creamy. * V. high CO2.
* Often v. dry (slight astringency) from * No sensation of alcohol.
roasted barley.
Details * AKA “bitter. Trad. served fr. cask as “real * “n/-“ = hist. tax rate in shillings. * 50%+ wheat malt, rest Pils.
ale.” * ~90%+ UK pale malt, rest roasted barley. German noble hops. High carbonate
*90%+ Eng. pale malt, rest amber, crystal Lt. crystal, amber, wheat malt and/or sugar water. German ale yeast. Sour mash
May use corn, wheat or sugar syrup adjuncts. syrup, peat malt optional. Eng. hops, Med. w. Lactobacillus Delbruckii.
Sm. amt. black malt for color OK. Eng., carbonate H2O, Scots ale yeast. * Trad. single decoction mash.
Continent. or Amer. hops. Eng. hops trad. * Water can impart faint peat notes. * Trad. mash hopping.
Med. high - high carbonate water w/ med. SO4 * Balance more to malt, drier than Wee * Schankbier (7-8°P).
lvls. Eng. ale yeast. Heavy. * Us. served w. raspberry or sweet
* Water can be “Burtonized” to increase SO4. * Caramelization fr. kettle only. woodruff syrup, or blended w/ Pils.
High SO4 = higher hop bitter. * Smoky notes fr. water or yeast, not malt. * Only two traditional BW brewers
* No aggressive flavor or aroma hopping. * Long, cool fermentation. in Berlin.
* Bottled/kegged versions higher ABV, us. * Hops low due to hist. cost of importing. * “Appellation Controlleé in EU.
export. Export IBU lvls vs. ABV oft. adjusted. * Called “Champagne of the North”
* Related to golden/summer bitters but those * Oft. blended & aged.
have grist of all pale malt.
* Developed as alternative to country-brewed
pale ale in early 20th c.
Classic Boddingtons’s Pub Draught Belhaven 60 Berliner Kindl Weisse.
Similar * All: Low head OK. Fruity notes expected/acceptable. Finish relatively dry/crisp. Wheat can be used (req. for BW). Med. - high
hardness water used.
* Bitter & 60/-: U.K. styles. Can overlap in color, body, CO2 lvl. Low diacetyl OK. Can have similar hop aroma. Caramel notes
OK/expected. Hop bitterness more important than flavor/aroma. Low hop flavor OK. U.K. base malt. Adjuncts OK. U.K. hops trad.
* Bitter & BW: Can overlap in body fullness. Similar fermentation temp.
* 60/- & BW: Low hop bitter OK. No hop aroma/flavor OK/expected.
Differ * Bitter: Balanced towards hops. Higher hop bitter. Higher hop flavor/aroma OK Lowest CO2. Relatively modern style (start of 20 th
c.)
*60/-: Darkest color. Fullest body. Malt focused. Peat notes OK. Roasted notes OK. Dry finish. Cooler ferment temp.
* BW: Lightest color. Can be hazy. Highest CO2. No diacetyl. Wheat makes up larger part of grist. Sour mashed. Fermented w/ lacto.
Decoction mash. Mash hopping. Lagered. Often blended. Benefits from aging.
Question T1 “Off-Flavor” Sample Answer Grid
Descriptor Describe/Discuss/Cause Avoid/Control Appropriate?
Styles?
1.
2.
3.
2) Mouthfeel
Describe: The tactile character of beer, how it “feels” in your mouth. Determined by Alcohol, Astringency, Body, Creaminess,
Carbonation, and other physical sensations.
B) Malt types
Identify/Describe Flavor Styles
Base/Pale: * Dried @ 90 °F, kilned @ 12-140 °F for 12-20 h., Cured @ Grainy, malty, Esp. pale beers: Light Lager,
175-185 ° F for 4-48 h. * Forms most of the grist for almost all beer styles. sweet, slightly toasty Pilsner, Pale ale.
* Full diastatic power. * Must be mashed. * Ex. Amer. 2-row, Amer. 6-
row, Pilsner, English Pale, Eng. Mild, Belg. Pale. * 1.8 - 4 °L straw,
golden.
Amber/Toasted: * Dried @ 90 °F, kilned @ 12-140 °F for 12-20 h., Cured Grainy, malty, Amber/Brown beers, esp.
@ ~220 ° F until proper color achieved. * Reduced diastatic power, us. sweet, toasty hints to malt-oriented styles: Amber
capable of self-conversion. * Most must be mashed. * Us. 5-20% of grist bready, biscuity, Lager, Bock, California
for color, complexity. * Ex. Vienna, Munich, Aromatic/Melanoidin (e.g., toasted or bread Common, Brown Ale
Dk. Munich, BiscuitTM , VictoryTM), Amber, Brown, Special Roast. * 4-70 crust
°L - amber to brown.
Crystal/Caramel * Green malt heated to 150 - 170 °F for 2 h. in closed Sweet, caramel, Full-bodied beers, esp.
kiln to “mash” starches within husk. Kilned at higher temp. to get desired honey, toffee, Amber Lager, Bock, S. Eng.
color & flavor. * No diastatic power. * Can be steeped. * Us. 5-10% of toasted, burnt sugar, Brown, some Stouts (e.g.,
grist for color, body, complexity. * Many flavors & properties due to dark fruit. RIS), Strong Belgian Ale,
kilning techniques. * Ex. Dextrin, Crystal, Cara- TM malts, BruMaltTM, Strong Ale.
Special B TM. * * 2-200 °L - straw dark brown.
Roasted/Kilned * Roasted @ high temp., up to 450 °F, for up to 2 h. * Ex. Nutty, bittersweet, Dark beers, esp. Dark Lager,
Chocolate, Rostmalz, Black/Patent. * Us. undermodified or made from bitter, chocolate, Porter, Stout.
lower-grade malt. * No diastatic power. * Can be steeped. * Us. 1-5% (up coffee, roasted.
to ~10%) of grist to adjust color, mash pH, add aroma/flavor in dark beers.
* 300 -600 °L - dk. brown-black.
Non-Barley * Ex. Wheat, Rye, Oat, etc. * Made in manner similar to pale Dry, slightly sour, Wheat & rye beers, Oatmeal
malt. * Often huskless. * High in proteins & gums - prone to stuck mash, spicy, creamy, Stout
haze & flavor instability. * Low diastatic power, can self-convert. * Unique grainy
flavors, aromas and textures. * Us. up to ~10% of grist to improve body,
head retention, add complexity. * 25-70% of grist in wheat/rye beers
(=>50% by law for German wheat & rye). * 2-3 °L - straw, golden.
Question T7 “Yeast” Sample Answer
A) Yeast Life Cycle
Stage Describe Effects on wort
Lag Phase Make enzymes, convert stored glycogen to glucose, Wort pH drops. Dissolved O2 begins to drop.
acclimatize to environment. 8 -24 h. after pitching. Low glycogen levels = high VKD (diacetyl)
lvl., longer lag time.
Growth/Respiratio When food & enzyme levels built up. Absorb and use Wort pH drops. Dissolved O2 depleted. Foam
n oxygen. Oxidize acid compounds. Make sterols. Divide 1- appears on wort.
3 times. 12 - 24 h. after pitching.
Fermentation Scrubs remaining O2 from wort. Produces ethanol, CO2, Ethanol, CO2, etc. produced. Low Kräusen =
higher alcohols, other flavor/aroma compounds (phenols, Anaerobic metabolism starts, foam on center of
esters, acetylaldehyde, VDK). Some reproduction & beer. High Kräusen = tall, rocky foam on head,
flocculation towards end of period. Towards end, vigorous ferment. Suspended trub can be
fermentation byproducts (VDK, acetylaldehyde) carried out of solution by CO2 and foam. Late
metabolized. 3 - 7 d. after pitching. Kräusen = foam begins to fall.
Sedimentation Yeast finishes scrubbing metabolic byproducts (VDK, Wort clears as yeast falls out of suspension.
etc.). Forms glycogen. Flocculates. 3 - 12+ d. after Yeast cake begins to form.
pitching.
Dormancy Metabolism slows. Yeast becomes inactive and eventually Yeast cake forms on bottom of fermenter.
dies (1+ month). Yeast autolysis can impart off flavors.
Treatment Effects
Boiling Removes chlorine, kills bacteria
Charcoal Filtration Removes chlorine, chloramines & metallic ions.
Campden Tablets 1 tablet/20 gal. H20, converts chloramines to volatile chlorides & sulfites w/in 15 minutes.
Reverse Osmosis Removes most bacteria, chlorine, chloramines and ions. 100% r/o water not recommended – insufficient
minerals for yeast development/mash enzyme action.
Cold * Flocculation of proteins & other materials during wort cooling. * Begins at ~140 F. * Removes proteins &
Break polyphenols (tannin) complexes responsible for chill haze & flavor instability. * Removes more carbohydrates than hot
break. * Wort must be rapidly cooled below 70 °F max. cold break. * Reduces fusels & sulfur flavors. * Aids beer
clarity. * Reduces DMS. * Some cold break must be let into fermenter to provide yeast nutrient.
Bibliography
In addition to the books and websites mentioned in the Recommended Reading section, I also consulted the following sources
during the preparation of this guide.
Beer, Health and Nutrition, Charles Bamforth, Blackwell Publishing, Oxford, 2004.
Brettanomyces Character in Wine, Richard Gawel (http://www.aromadictionary.com/articles/brettanomyces_article.html).
Scientific Principles of Malting and Brewing, Charles Bamforth, American Society of Brewing Chemists, 2006.
Shut Up About Barclay Perkins, Ron Pattison (http://barclayperkins.blogspot.com/).
The Beer Flavor Wheel, Morten Meilgaard (http://hbd.org/ford/judging/flavrwhl.html).
The Taste of Wine: the Art and Science of Wine Appreciation, Emile Peynaud, Jacques Blouin, John Wiley & Sons, New York,
1996.
Wikipedia (http://www.wikipedia.org).
Beer Cellar Science: Evolution of Solvent Flavors in Aging Beer (http://www.brewbasement.com/cellaring-science/beer-cellar-
science-evolution-of-solvent-flavors-in-aging-beer/)
The Beer Replicator - Carbonation (http://hbd.org/cgi-bin/recipator/recipator/carbonation.html)
Kräusening: Techniques, Chris Colby. Brew Your Own, Nov. 2006 (http://www.byo.com/stories/techniques/article/indices/41-
lagering/970-kräusening-techniques)