BJCP Information

We have set up a mailing list to keep members informed of study group meetings asnd information for the BJCP exam.  To join the mailing list, go to http://www.euglug.org/mailman/listinfo/cbs-bjcp.
 

BJCP Website

BJCP Study Guide

BJCP Scoresheet

JudgeNet -  an Internet mailing list/digest dedicated to the discussion of issues of interest to Beer Judges and Competition Organizers. While most postings are of particular interest to BJCP judges, anyone with an interest in judging or organizing beer competitions is welcome to join.

Tasting terms - a list of words to help you describe flavor and aroma in beer

Preparing for the BJCP exam

Pool of possible exam questions

How to write tasting notes

Beer Flavor Wheel - chart format
           Text Format

Barley info

More Barley info

Sample test questions

On Feb. 23, 2002, a group of homebrewers in North Carolina took the BJCP exam.  Here are the questions from their exam.

1) A)Describe the purpose of the BJCP, give requirements for different judging levels. B) List and describe five primary purposes for boiling wort and how boiling achieves those objectives.

2) Provide a complete all grain recipe for a Bohemian Pils listing ingredients, procedure, and batch size.  Give original and final gravities and explain why the recipe fits the style.

3) Describe and differentiate between the Scottish Strong Ale and the Scottish family of beers.  Give commercial examples of each style.

4) Identify, describe and differentiate the members of the Bock family. Give commercial examples of each style.

5) Describe and differentiate three distict Belgian beer styles and give commercial examples of each style.

6) Briefly describe the characteristics of Robust Porters, Dry Stout and English Pale Ale. Identify the malt type which characterizes each style and give commericial examples.

7) Explain what happens during the mashing process.  Discuss three different mashing techniques and the advantages and disadvantages of each.

8) Identify, describe and give commercial examples of a major beer style commonly associated with: A) Berlin; B) Bamberg; C) San Francisco

9) Describe and discuss the following beer characteristics. What causes them and how are they avoided and controlled?  Tell where they are appropriate.
A) Sherry-like; B) Cooked-corn; C) Astingent

10) Explain the following and tell how a brewer can affect them in their beer.
A) Clear Beer; B) Head Retention; C) Band-Aid

The following questions are from the test given in Eugene OR on Oct. 12 2003

1.(a) In one page or less, describe the purpose of the Beer Judge Certification Program and outline the judging levels and their requirements.
   (b) (Short answer-no more than one sentence for each)  What are five primary purposes for boiling wort and how does the brewer achieve these objectives?

2. Describe and differentiate English Pale Ales and the members of the English Bitter family.  Give at least one commercial example of each.

3.  Provide an ALL GRAIN recipe for a German Pilsner, listing ingredients and procedure.  Give volume and origianl and final gravities.  Explain why the recipe fits the style.

4.  Describe and differentiate the flavor and aroma characteristics of the following beer styles.  Give at least one commercial example of each style.
            a) Dusseldorf altbier            b) Biere de Garde            c) California Common

5. Describe and discuss the following beer characteristics.  What causes them and how are they avoided and controlled?  Are they ever appropriate,and if so, in what beer styles?

            a) low head retention            b) band-aid-like               c) cooked corn

6. Identify, describe, and give at least one commercial example of a major beer style commonly associated with:
            a) Edinburgh                        b) Dublin                        c) Cologne

7. Describe the stages of yeast development and give five considerations in selecting the appropriate yeast strain for a give beer style.

8. Identify, describe, and differentiate four bottom fermented members of the Bock family.  Give at least one commercial example of each sub-style.

9. Discuss the following brewing techniques.  How do they affect the beer?
            a) adding gypsum                    b) fining                        c) kraeusening

10. Describe and differentiate the flavor and aroma characteristics of the following beer styles.  Give at least one commercial example of each style:
            a) Brown Porter                    b)Munich Dunkel            c) English Brown ale
 
 

More Reference Questions...click here
 
 

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