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Bjcp Exam Study Guide

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Bjcp Exam Study Guide BJCP EXAM STUDY GUIDE Interim Revision of 1998 Study Guide by Gordon Strong and Steve Piatz Revised March 2007, January 2008, May 2008, September 2008 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 © 1998-2008 by the authors and the BJCP 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. TABLE OF CONTENTS I. INTRODUCTION ............................................................................................................................................................... 2 Recommended Reading.................................................................................................................................................... 3 Advanced Reading ........................................................................................................................................................... 3 II. BEER JUDGING AND THE BJCP EXAM ...................................................................................................................... 4 A. The BJCP Guide.............................................................................................................................................................. 4 The BJCP Exam ............................................................................................................................................................... 4 Judging Levels ................................................................................................................................................................. 4 Advancing in the BJCP .................................................................................................................................................... 5 Experience Points............................................................................................................................................................. 6 BJCP EXPERIENCE POINT AWARD SCHEDULE (Revised July 2005, July 2008) .................................................. 6 Exam Administration ....................................................................................................................................................... 8 BJCP Administration........................................................................................................................................................ 9 B. Beer Evaluation and the Judging Process..................................................................................................................... 10 Beer Evaluation.............................................................................................................................................................. 10 Environment................................................................................................................................................................... 10 Equipment ...................................................................................................................................................................... 10 Presentation .................................................................................................................................................................... 10 The Judging Process....................................................................................................................................................... 11 Notes on Smelling the Beer............................................................................................................................................ 13 Notes on Tasting the Beer .............................................................................................................................................. 14 Notes on Making Comments about Beer........................................................................................................................ 14 Other Considerations...................................................................................................................................................... 15 References and Additional Reading............................................................................................................................... 16 C. Important BJCP Reference Materials ........................................................................................................................... 18 D. The BJCP Exam ........................................................................................................................................................... 19 Overview........................................................................................................................................................................ 19 BJCP Exam Questions.................................................................................................................................................... 20 Example of a Complete Answer..................................................................................................................................... 29 E. BJCP Exam Study Course ............................................................................................................................................ 30 Guidelines for Doctoring Beers...................................................................................................................................... 33 III. BJCP STYLE GUIDELINES.......................................................................................................................................... 34 A. Introduction ................................................................................................................................................................... 34 IV. INGREDIENTS AND THE BREWING PROCESS...................................................................................................... 36 A. Water ............................................................................................................................................................................. 36 Alkalinity, pH and Hardness .......................................................................................................................................... 36 Ions in Brewing .............................................................................................................................................................. 37 Famous Brewing Waters ................................................................................................................................................ 37 Water Adjustment .......................................................................................................................................................... 38 Further Reading.............................................................................................................................................................. 38 B. Malts and Adjuncts........................................................................................................................................................ 39 Barley Malt..................................................................................................................................................................... 39 Selection......................................................................................................................................................................... 39 Malting ........................................................................................................................................................................... 40 Kilning............................................................................................................................................................................ 40 Other Malted Grains....................................................................................................................................................... 41 Malt Content................................................................................................................................................................... 41 Cereal Adjuncts.............................................................................................................................................................. 41 Other Adjuncts ............................................................................................................................................................... 42 Color............................................................................................................................................................................... 42 Further Reading.............................................................................................................................................................. 42 C. Wort Production ...........................................................................................................................................................
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