Bjcp beer exam study guide



Download 0,71 Mb.
Page1/3
Date conversion07.08.2018
Size0,71 Mb.
  1   2   3

BJCP BEER EXAM STUDY GUIDE

Interim Revision of 1998 Study Guide

by Gordon Strong and Steve Piatz

Last Revised: January 2011



This is an Interim Study Guide temporarily replacing the 1998 Study Guide which will undergo a complete update by a

Study Guide Committee upon completion and approval of the new BJCP Judge Exam.


Contributing Authors:

Original document by Edward Wolfe, Scott Bickham, David Houseman, Ginger Wotring, Dave Sapsis, Peter Garofalo, Chuck Hanning.

Revised 2006 by Gordon Strong and Steve Piatz.

Copyright © 1998-2011 by the authors and the BJCP

CHANGE LOG
February 13, 2007 – Clarified the Grand Master ranks on page 4.

March 12, 2007 – Incorporated the 2006 changes to the exam questions, and corrected some water chemistry.

January 31, 2008 – Revised exam admin point schedule, updated recommended reading.

February 8, 2009 – Revised exam director email addresses, corrected web links.

March 27, 2009 – Corrected error misidentifying fructose as a disaccharide, updated and clarified exam question pool.

August 13, 2009 – Corrected tongue taste map inaccuracies, water chemistry errors

September 13, 2009 – Standardized material with mead study guide, bring troubleshooting in agreement with style guidelines

December 19, 2009 – removed the “sub-” notation. Clarified the summary of the exam.

February 15, 2010 – Corrected errors in the water section

July 31, 2010 – Revised comments about the scoring range of beer in competitions

August 7, 2010 – Added new policy on returning exams, added separate page for change log

January 13, 2011 – change the answer to true/false question 8 based on other BJCP documents. Added point allocation details to a number of questions. Clarified comments on using reverse osmosis water.



TABLE OF CONTENTS


I. INTRODUCTION 1

Recommended Reading 2

Advanced Reading 2

II. BEER JUDGING AND THE BJCP EXAM 3

A. The BJCP Guide 3

The BJCP Beer Exam 3

Judging Levels 4

Advancing in the BJCP 4

Experience Points 5

BJCP EXPERIENCE POINT AWARD SCHEDULE (Revised July 2005, July 2008) 5

Exam Administration 7

BJCP Administration 8

B. Beer Evaluation and the Judging Process 9

Beer Evaluation 9

Environment 9

Equipment 9

Presentation 9

The Judging Process 10

Notes on Smelling the Beer 12

Notes on Tasting the Beer 13

Notes on Making Comments about Beer 13

Other Considerations 14

References and Additional Reading 15

C. Important BJCP Reference Materials 17

D. The BJCP Exam 18

Overview 18

BJCP Exam Questions 19

Example of a Complete Answer 31

E. BJCP Exam Study Course 32

Guidelines for Doctoring Beers 35

III. BJCP STYLE GUIDELINES 36

A. Introduction 36

IV. INGREDIENTS AND THE BREWING PROCESS 38

A. Water 38

Alkalinity, pH and Hardness 38

Ions in Brewing 39

Famous Brewing Waters 39

Water Adjustment 40

Further Reading 40

B. Malts and Adjuncts 41

Barley Malt 41

Selection 41

Malting 42

Kilning 42

Other Malted Grains 43

Malt Content 43

Cereal Adjuncts 43

Other Adjuncts 44

Color 44

Further Reading 44

C. Wort Production 45

Mashing 45

Acid Rest 45

Protein Rest 45

Starch Conversion 45

Mash-out 46

Mashing Procedures 46

Lautering 46

Boiling 47

Chilling 48

Further reading 49

D. Hops 50

Introduction 50

History 50

Bitterness from hops 51

First wort hopping 52

Varieties 52

Further Reading 53

E. Yeast and Fermentation 54

Introduction 54

The Yeast Life Cycle 55

Control of Fermentation By-Products 57

References 57

F. Troubleshooting 59

Introduction 59

Acetaldehyde 59

Alcoholic 59

Astringency 59

Bitterness 60

Body 60


Diacetyl 60

DMS 60


Estery/Fruity 61

Grassy 61

Head Retention 61

Husky/Grainy 61

Lightstruck/Skunky 61

Musty 62


Paper/Cardboard 62

Phenolic 62

Sherry-like 62

Solvent-like 62

Sour/Acidic 63

Sulfury/Yeasty 63

Sweet 63

V. About the Authors 64


  1   2   3


The database is protected by copyright ©sckool.org 2016
send message

    Main page