BJCP Study Guide

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A study guide for passing the Beer Judge Certification Program exam
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     BJCP EXAM STUDY GUIDE   Interim 2006 Revision of 1998 Study Guideby Gordon Strong and Steve PiatzRevised February 13, 2007 This is an Interim Study Guide temporarily replacing the 1998 Study Guide which will undergo a complete update by aStudy Guide Committee upon completion and approval of the new BJCP Judge Exam. Contributing Authors: Edward WolfeScott BickhamDavid HousemanGinger WotringDave SapsisPeter GarofaloChuck Hanning  Copyright © 1998-2007 by the authors and the BJCPFebruary 13, 2007 - Clarified the Grand Master ranks on page 4.  i 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 Exam...............................................................................................................................................................3   Judging Levels..................................................................................................................................................................3   Advancing in the BJCP.....................................................................................................................................................4   Experience Points.............................................................................................................................................................5   BJCP EXPERIENCE POINT AWARD SCHEDULE (Revised July 2005)....................................................................5   Exam Administration........................................................................................................................................................7   BJCP Administration........................................................................................................................................................7   B. Beer Evaluation and the Judging Process.......................................................................................................................9   Beer Evaluation................................................................................................................................................................9   Environment.....................................................................................................................................................................9   Equipment........................................................................................................................................................................9   Presentation....................................................................................................................................................................10   The Judging Process.......................................................................................................................................................10   Notes on Smelling the Beer............................................................................................................................................12   Notes on Tasting the Beer..............................................................................................................................................13   Notes on Making Comments about Beer........................................................................................................................14   Other Considerations......................................................................................................................................................14   References and Additional Reading...............................................................................................................................15   C. Important BJCP Reference Materials...........................................................................................................................17   D. The BJCP Exam...........................................................................................................................................................18   Overview........................................................................................................................................................................18   BJCP Exam Questions....................................................................................................................................................18   Example of a Complete Answer.....................................................................................................................................21   E. BJCP Exam Study Course.............................................................................................................................................23   Guidelines for Doctoring Beers......................................................................................................................................26   III. BJCP STYLE GUIDELINES..........................................................................................................................................27   A. Introduction...................................................................................................................................................................27   IV. INGREDIENTS AND THE BREWING PROCESS......................................................................................................29   A. Water.............................................................................................................................................................................29   Alkalinity, pH and Hardness...........................................................................................................................................29   Ions in Brewing..............................................................................................................................................................30   Famous Brewing Waters.................................................................................................................................................30   Water Adjustment...........................................................................................................................................................31   Further Reading..............................................................................................................................................................31   B. Malts and Adjuncts........................................................................................................................................................32   Barley Malt.....................................................................................................................................................................32   Selection.........................................................................................................................................................................32   Malting...........................................................................................................................................................................33   Kilning............................................................................................................................................................................33   Other Malted Grains.......................................................................................................................................................34   Malt Content...................................................................................................................................................................34   Cereal Adjuncts..............................................................................................................................................................34   Other Adjuncts...............................................................................................................................................................35   Color...............................................................................................................................................................................35   Further Reading..............................................................................................................................................................35   C. Wort Production............................................................................................................................................................36   Mashing..........................................................................................................................................................................36    iiAcid Rest........................................................................................................................................................................36   Protein Rest....................................................................................................................................................................36   Starch Conversion..........................................................................................................................................................36   Mash-out.........................................................................................................................................................................37   Mashing Procedures.......................................................................................................................................................37   Lautering........................................................................................................................................................................38   Boiling............................................................................................................................................................................39   Chilling...........................................................................................................................................................................40   Further reading...............................................................................................................................................................40   D. Hops..............................................................................................................................................................................41   Introduction....................................................................................................................................................................41   History............................................................................................................................................................................41   Bitterness from hops.......................................................................................................................................................42   First wort hopping..........................................................................................................................................................43   Varieties.........................................................................................................................................................................43   Further Reading..............................................................................................................................................................44   E. Yeast and Fermentation..................................................................................................................................................45   Introduction....................................................................................................................................................................45   The Yeast Life Cycle......................................................................................................................................................46   Control of Fermentation By-Products.............................................................................................................................48   References......................................................................................................................................................................49   F. Troubleshooting............................................................................................................................................................50   Introduction....................................................................................................................................................................50   Acetaldehyde..................................................................................................................................................................50   Alcoholic........................................................................................................................................................................50   Astringency.....................................................................................................................................................................50   Bitterness........................................................................................................................................................................51   Body...............................................................................................................................................................................51   Diacetyl..........................................................................................................................................................................51   DMS...............................................................................................................................................................................52   Estery/Fruity...................................................................................................................................................................52   Grassy.............................................................................................................................................................................52   Head Retention...............................................................................................................................................................52   Husky/Grainy..................................................................................................................................................................52   Lightstruck/Skunky.........................................................................................................................................................53   Musty..............................................................................................................................................................................53   Paper/Cardboard.............................................................................................................................................................53   Phenolic..........................................................................................................................................................................53   Sherry-like......................................................................................................................................................................53   Solvent-like....................................................................................................................................................................53   Sour/Acidic.....................................................................................................................................................................54   Sulfury/Yeasty................................................................................................................................................................54   Sweet..............................................................................................................................................................................54   V. About the Authors............................................................................................................................................................55  
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