The Unofficial BJCP Study Guide
By Thomas Barnes
c. 2011
Some rights reserved. Permission is granted to copy this work for personal and non-profit use.
Introduction
This is my third attempt to create an organized study guide
for the BJCP exam. It is largely derived from Al Boyce’s BJCP
Exam for Dummies 2008 edition (which, in turn, was derived
from materials prepared by Kristen England among others), but
also incorporates training materials developed by Gordon
Strong, Kevin Pratt and other BJCP Grand Master judges,
discussions on the BJCP member forums, and my own
experience and biases from past attempts at the exam.
While I am not a grand master judge, I’m shamelessly
working to get there and getting that magic 90+% score is the
first and critical step. Unlike most grand masters, I’ve taken the
exam in the past few years, so I know what it’s like to study for
the exam in its current form. I’ve filled in gaps in my personal
knowledge by haunting the BJCP forums and nagging more
experienced judges for information.
Using the first, primitive version of this guide, with very
little actual brewing or judging experience, I got a 73% on the
written portion of my test the first time I took the exam. Using
the second version of this guide, I got an 81% on the written
portion of the exam on my second try at the exam, while my
wife used it to get a score of 73% on her first try. For some
questions, we got master level scores. I take that as a good sign.
If you are an intermediate (partial grain extract or
beginning all-grain) brewer with a decent knowledge of styles
and a bit of judging experience, my guess is that you can use this
guide as a “cram sheet” and perhaps get a 60% or better if you
also have time to study the BJCP Style Guidelines. If you spend
8-10 weeks studying the material in this guide, as well as the
recommended study materials, there is no reason why you
cannot score at least at 70% the first time you take the exam.
Recommended Study Materials
Official BJCP Materials
BJCP Style Guidelines
http://www.bjcp.org/2008_BJCP_Guidelines.pdf
BJCP Study Guide
http://www.bjcp.org/Interim_Study_Guide.doc
BJCP Judge Procedures Manual
http://www.bjcp.org/Judge_Procedures_Manual.pdf
BJCP Judge Instructions
http://www.bjcp.org/SCP_JudgeInstructions.pdf
BJCP Beer Score Sheet
http://www.bjcp.org/SCP_BeerScoreSheet.pdf
Competition Cover Sheet
http://www.bjcp.org/SCP_CoverSheet.pdf
BJCP Beer Faults Trouble-shooter
http://www.bjcp.org/Beer_faults.pdf
BJCP Exam Preamble
http://www.bjcp.org/forms/exam_instructions_cover.pdf
BJCP Exam Score Sheet
http://www.bjcp.org/forms/exam_scoresheets.pdf
BJCP FAQ
http://www.bjcp.org/bjcpfaq.html
BJCP Members Guide
http://www.bjcp.org/membergd.html
Exemplary BJCP Score Sheets
http://www.bjcp.org/examscore1.pdf
http://www.bjcp.org/examscore2.pdf
http://www.bjcp.org/examscore3.pdf
http://www.bjcp.org/examscore4.pdf
http://www.bjcp.org/examscore5.pdf
http://www.bjcp.org/examscore6.pdf
Creating and Recognizing Great Scoresheets
http://www.bjcp.org/docs/Grading_Scoresheets.doc
Supplemental Materials
The web is chock-full of study aids and other resources
which will help you prepare for the exam. There are podcasts,
flash cards (online and printable versions), spreadsheets, forums
and mailing lists all dedicated to BJCP exam prep, as well as
detailed websites and Wikipedia devoted to all aspects of beer
tasting, judging and brewing. A web search using the terms
“BJCP study materials,” or the like, will turn up a host of
goodies. As usual, Caveat Surfor.
Basic Texts
These books are all good, but each has its strong and weak
points. Choose one or two as your basic guide for recipe
formulation, troubleshooting and process.
* The Complete Handbook of Home Brewing, Dave Miller.
A solid, accessible book, but dated. Probably the least technical
of the four recommended basic texts, so good for beginners.
* Dave Miller’s Homebrewing Guide, Dave Miller. Covers
slightly different material than his Complete Handbook and in
more depth. Somewhat dated.
* Homebrewing Vol. 1, Al Korzonas. Detailed, extensive
coverage of ingredients and equipment, massive amounts of
information on beer faults. While it is thicker than any other the
other books, and perhaps a bit intimidating to the beginner, it’s
the best of the four for troubleshooting.
* How to Brew, John Palmer. Excellent for brewing
process and recipe formulation, but probably the most technical
WARNING: The BJCP Guidelines Are Flawed!
When studying for the exam, or answering style
questions, be keenly aware that the BJCP guidelines aren’t
optimized as exam prep materials.
* The guidelines sometimes omit sensory descriptors.
For example, sweet stout (13B) doesn’t describe the
persistence and texture of its head. If appropriate, use your
common sense and experience to fill in gaps in the
guidelines. But don’t just make stuff up!
* They sometimes list mouthfeel characteristics in the
flavor section, and vice-versa. Despite this, you will lose
points if you make the same mistake!
- ONLY list flavor characteristics (e.g., finish) in the
Flavor section.
- ONLY list mouthfeel characteristics (e.g., warming,
astringency) in the Mouthfeel section.
- Where characteristics overlap, be careful to make
clear distinctions (e.g., “spicy, peppery notes intensified by
alcohol” in flavor, “burning, prickly notes from alcohol” in
mouthfeel).
* The sometimes hide useful sensory information
(e.g., hop and malt varieties) in the Overall Impression,
Ingredients and/or Comments section. As you study, you
must pick out useful tidbits and incorporate them into the
appropriate places.
* They don’t always repeat necessary information. For
example, flavor descriptors which might apply to aroma
might not appear in that section, and vice-versa. Recognizing
which characteristics carry over to other sections is part of
the study process.
* They sometimes use “vague” aroma or flavor
descriptors. If you use these terms of the exam, the graders
might mark you down for it. For example, the guidelines
sometimes use words such as “sweet” or “malty” on their
own, and don’t always list intensity levels. Don’t make the
same mistakes!
* They sometimes describe aromas and flavors
imparted by the same ingredients differently for different
styles of beer. For example, Pils malt character is described
differently for Munich Helles (1D), German Pils (2B) and
Kölsch.
of the basic texts. Nice description of how mash enzymes work.
If you want to build the perfect chest cooler mash tun, the
appendix in this book is not to be missed!
Useful Supplemental Reading
These books are recommended for students who have more
time to study and/or want a higher score on the exam. They all
presuppose a certain amount of brewing knowledge on the part
of the reader, so they can be a bit much for the beginner!
Ingredients/Process/Troubleshooting
These books are recommended if you want to get a higher
score on the technical portion of the written exam.
* Beer: Tap into the Art and Science of Brewing. Charles
Bamforth. Gives a good overview of the malting and brewing
process, but doesn’t get into details of troubleshooting, mashing
or hops. Bamforth is an excellent writer and one of the foremost
fermentation scientists out there; his more technical materials go
into far more detail, but they’re harder to find and are much
more expensive.
* Brewing Better Beer. Gordon Strong. Strong is the
highest ranked BJCP judge (Grand Master V) and 3-time winner
of the National Homebrewing Competition’s Ninkasi award
(given for most ribbons won in the first and second rounds of the
competition). His book is cornucopia of brewing tips, beer
judging and troubleshooting advice for would-be judges as well
as experienced homebrewers.
*
Home
Brewing
Wiki
(http://www.homebrewtalk.com/wiki/index.php/Main_Page). A
very good source for obscure brewing and troubleshooting tips.
But, since it isn’t always good about listing its sources, use with
caution.
* New Brewing Lager Beer, Greg Noonan. Recommended
for process and recipe formulation, especially German lagers.
Excellent section on the malting and mashing process. Good
overview of various forms of decoction mashing.
* Principles of Brewing Science, 2nd Edition, George Fix.
Good for understanding brewing chemistry, especially mash and
hop chemistry. Also good for troubleshooting. Avoid the first
edition, its shot through with errors.
* Radical Brewing, Randy Mosher. This is an eclectic book
which delves into historical beer recipes, brewing with unusual
ingredients and odd brewing techniques, among other topics. It
has recipes for less common beer styles, such as Berlinerweisse,
Classic American Pilsner and Belgian Wit, as well as good
discussions of brewing with adjuncts such as fruit, unmalted
grains, sugar, spices and smoked malt. It also has useful
information on off-flavors as well as instructions for making
your own beer-doctoring kit.
* Yeast: The Practical Guide to Beer Fermentation, Chris
White and Jamil Zainasheff. An excellent primer on all aspects
of beer fermentation, including basic yeast biology and brewing
with Brettanomyces. It also has very good chapters on how to
identify and avoid various fermentation problems. Extremely
useful for answering the off-flavor and yeast questions on the
technical portion of the exam.
Styles/Recipe Formulation
These books are recommended if you want to get a higher
score on the style portion of the exam, or the “all grain recipe”
question.
* Brewing Classic Styles, Jamil Zainasheff and John
Palmer. The best book for available for recipe formulation.
Based on the current version of the BJCP Guidelines, so recipe
information is directly applicable to the BJCP exam.
* Designing Great Beers, Ray Daniels. An excellent book,
for recipe formulation, beer styles and understanding
ingredients. Just be aware that the style descriptions and recipes
are based on an outdated version of the BJCP Guidelines. To
some extent it has been superseded by Brewing Classic Styles,
but it’s still good.
* Radical Brewing, Randy Mosher. Surveys a number of
topics, including troubleshooting and brewing process. Excellent
for information about obscure styles, odd brewing techniques,
unusual brewing ingredients, and so forth. Required reading for
anyone who intends to brew or judge Belgian specialty, fruit,
spice/herb/vegetable, smoked or wood-aged, and/or specialty
beers.
Nice, But Not Essential
These sources of information are good if you have lots of
time to prepare for the exam.
* Amber, Gold and Black: The history of Britain’s Great
Beers. Martyn Cornell. A rarity among beer history books, this is
a well-researched, readable and accurate account of the history
of most of Britain’s major beer styles. The only reason it isn’t on
my supplemental reading list is because it conflicts so badly with
the “legendary history” given in the BJCP style guidelines.
*
Michael
Jackson,
The
Beer
Hunter
(http://www.beerhunter.com/index-new.html). Michael Jackson.
The web page of the late, great Michael Jackson. It has dozens
of articles on beers styles, as well as reviews of specific beers,
breweries and beer festivals. For the exam, focus on beer styles
and reviews of beers listed as classic commercial examples in
the BJCP Guidelines.
* Brew Your Own. The quality of articles printed in BYO
magazine over the last 5 years ago has been pretty good. In
particular, Chris Colby and Ashton Lewis give excellent
technical and troubleshooting advice. It is also a good source for
articles on emerging and obscure beer styles. Some articles are
available online and back issues are readily available.
* CAMRA Good Beer Guides, various authors. This is a
series of guides published on a regular basis by the Campaign
for Real Ale, the foremost beer advocacy organization in the
U.K. They are generally decent for understanding the current
beer scene in the U.K. and continental Europe. Just be aware that
there are slight differences in British brewing and beer tasting
terms compared to U.S. terminology and that CAMRA’s style
definitions are very different than the BJCP’s!
* The Complete Joy of Homebrewing, 3rd Edition, The
Homebrewers Companion, etc., Charlie Papazian. Cheerful,
encouraging, readily accessible guides for beginning to
advanced intermediate homebrewers. Discussion of technical
topics and brewing process is basic, but generally sound,
although there are some mistakes. Recipes and style discussions
are very simple and contain errors. These are good books for a
novice homebrewer, but there are better sources of test prep
material.
* Tasting Beer. Randy Mosher. An introductory book on
beer styles, beer tasting, off-flavors and food and beer pairings.
It has a good section on making your own beer doctoring kit.
The only reason it’s not on my Useful Supplemental Reading list
is because it spends a lot of time on material which anyone
taking the BJCP exam should know already or which is
extraneous to the test.
* Zymurgy. The quality of articles printed in Zymurgy over
the last 5 or so years has been pretty good. The Commercial
Calibration column is of particular value when preparing for the
tasting portion of the exam. It’s also a good source for articles on
emerging and obscure beer styles. Some articles are available
online and back issues are readily available.
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
foremost beer writer. He was one of the first writers to
categorize beer into styles, so he indirectly exerted a huge
influence on the BJCP Style Guidelines. For this reason, anyone
taking the exam should have a passing familiarity with his
writings.
Sadly though, his books are becoming ever more dated.
Jackson died in 2007; his most influential works (World Guide
to Beer, Beer Companion) were written in the 1980s and were
generally last updated in the late 1990s. Meanwhile, the beer
world goes on. While they are still fun reading and offer a
wealth of information about the beer scene in the late 20 th and
early 21st centuries, none of his books give the sort of concise
style information you need for the exam.
Recommended only if you have a lot of time and money to
spend. Skip early editions unless you’re specifically interested in
late 20th century brewing history; they are badly dated and have
some errors. Look for books published or revised after 2001 the later the better. Of the books listed in the Interim Study
Guide, the 2005 edition of Great Beers of Belgium is probably
the most useful.
* Brew Chem 101, Lee W. Janson. The title of this book
says it all; it’s an introduction to brewing chemistry for the
complete beginner. It’s a bit more detailed than general
homebrewing texts, but not as detailed as more technical books.
In some ways it is better organized and easier to understand than
Principles of Brewing Science, but it is also shot through errors,
so use it with caution. In particular, Janson confuses diacetyl and
DMS, and doesn’t fully understand the processes involved in allgrain brewing. If you use it as your sole source of data for the
technical portion of the exam, don’t expect a score above 6070%!
If you’re a scientist or an experienced brewer, this book
will make your teeth ache; skip it and go directly to Principles of
Brewing Science. Likewise, if you have taken college level
biology or chemistry, skip this book. But, if you’re a novice
brewer, the last science course you took was high school
chemistry too many years ago, and you’re just looking to get a
Recognized or Certified score on the exam, Brew Chem 101 will
be “good enough.”
* Brewing Techniques, New Wine Press. Out of print and
increasingly dated. Some articles are available online, but it’s
often difficult to get the information you need. Some back issues
are still available, but most of the better issues are long gone.
Still, BT is the only source for some obscure beer styles and
technical topics.
* Prost: The Story of German Beer, Horst Dornbusch. Out
of print, laden with errors and not particularly germane to the
BJCP exam. With few exceptions, Dornbusch is a terrible source
for beer history and brewing techniques. Not recommended.
* Zymurgy, Special Issues (Troubleshoot, Hops, Grains,
Traditional Beer Styles, etc.). Hard to find and increasingly
dated. There are much better, more accessible, materials
available in print and on the web. Not recommended.
The Classic Beer Style Series
This is an ongoing series of books published by Brewers
Publications. I’ve put them in their own section because they’re
of extremely uneven quality.
Some of the older books are nearly 20 years old and show
their age badly. While they are generally still good for technical
topics and brewing techniques, their style definitions and recipes
are sometimes outdated. Likewise, information on beer culture
and history ranges from good to terrible. Later books in the
series often reference earlier volumes, repeating erroneous
information. The most recent books are very good, but tend to be
more technical. For these reasons, any particular book must be
approached with caution. In any case, they are only
recommended for advanced students with lots of time to prepare
for the exam.
* Altbier, Horst Dornbusch. Good. Technical and brewing
information is good, as are recipes. History section is bunk
except for post-war history. Covers Düsseldorf alt with a mere
nods to other alt styles.
* Barley Wine, Fal Allen & Dick Cantwell. Good. Solid
technical and brewing information. Decent historical section.
Covers American and English barleywines, with limited
discussion of other strong ales (e.g., Old ale, strong Burton ale,
adambier).
* Bavarian Helles, Horst Dornbusch. Good. Technical and
brewing information is sound, as are recipes. History section is
flawed, except for 20th century history. Interesting sections on
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.
German decoction mashing and malting techniques. Covers
Munich Helles and Export Helles.
* Belgian Ale, Pierre Rajotte. Good, but dated and
hampered by the fact that it tries to cover far too much material
in a tiny book. Decent information on Belgian pale ale, wit and
specialty ales; not so good for other Belgian styles.
* Bock, Darryl Richman. Good, but dated. Good technical
and brewing information. Decent historical section with some
flaws. Limited recipe selection. Covers traditional bock, helles
bock and doppelbock, as well as modern interpretations of
historic-style bocks.
* Brew Like a Monk, Stan Hieronymus. Highly
recommended. Excellent technical and brewing information.
Cultural information is good. Historic material is basically
sound. Covers Belgian strong ales and Belgian specialty ales
based on those styles.
* Brewing With Wheat, Stan Hieronymus. Highly
Recommended. Covers Berlinerweisse, German wheat beers,
American wheat and Belgian Wit.
* Brown Ale. Ray Daniels & Jim Parker. OK. Dated.
Covers American and English brown ales, including “Texas
brown ale”.
* Continental Pilsner, David Miller. Mediocre. Dated.
Limited technical and brewing information on the style, minimal
history, very few recipes. Doesn’t adequately cover variations
within the various sub-styles. Covers Bohemian, German and
Dutch-Scandinavian Pilsners.
* Farmhouse Ales, Phil Markowski. Excellent. Extensive
technical information on brewing bière de garde and saison.
* German Wheat Beer, Eric Warner. Highly recommended.
Used to teach brewers at Weihenstephan! Covers German wheat
beers.
* Kölsch, Eric Warner. Excellent. Good technical and
brewing information. Decent history and discussion of the state
of Kölsch brewing when the book was printed.
* Lambic, Pierre Xavier Guinard. Excellent, but out of
print. It provides extensive technical information on the various
lambic styles and good information about the state of the lambic
brewing industry in the early 1990s. Unlikely to be reprinted,
used copies of this book sell for many times their original price
on the web. Pirated electronic copies exist.
* Mild Ale, David Sutula. Good. Good technical and
brewing information. Decent historical section with some flaws.
Extensive recipe selection based on contemporary commercial
examples. Covers modern style pale, amber and dark milds with
some discussion of stronger historical mild ales.
* Pale Ale, 2nd Ed., Terry Foster. Good. Technical and
brewing information is good, as are recipes. History section is
flawed. Covers English pale ales, American pale and amber ales,
and English and American IPA.
* Porter, Terry Foster. Mediocre. Dated. The recipe and
technical sections aren’t particularly useful and the history
section is garbage. Covers robust and brown porters.
* Scotch Ale. Gregory J. Noonan. Flawed but useful. This
book is responsible for current American interpretations of Wee
Heavy and the Scottish “shilling” ales, so it’s a must read if you
wish to understand those styles as the BJCP defines them. Sadly,
while Noonan was a great brewer, he wasn’t much of a historian.
The process and technical information is excellent, but the
history section skips the years from 1850 to 1950, missing
critical stages in the development of the modern Scottish
brewing and of Scottish beer styles.
* Smoked Beers, Ray Daniels & Geoffrey Larson.
Excellent. Excellent technical and brewing information. Good
cultural information is good and basically sound history.
Includes details on smoke chemistry and smoking your own
malt. Required reading if you intend to brew or judge smoked
beer, but perhaps peripheral to the BJCP exam.
* Stout, Michael J. Lewis. Flawed. Technical information is
excellent (Lewis was a professor at UC-Davis), but the history
section is bunk. The brewing section, written by Ashton Lewis,
is quite good. Covers all the stout substyles, but with limited
treatment of American, foreign extra and Russian imperial
stouts.
* Vienna, Märzen, Oktoberfest, George & Laurie Fix.
Flawed. Dated. Limited technical and brewing information,
error-ridden history section. Good technical sections on
carbonation and beer color.
* Wild Brews. Jeff Sparrow. Excellent. Extensive technical
information on brewing sour beers. Covers Flanders Red and
Brown, Lambic, Gueuze and Fruit Lambics, with limited
coverage of Berlinerweisse, and American-style and Belgian
specialty sour ales. Useful for understanding sour beers and offflavor characteristic imparted by Brettanomyces, wild yeast and
bacteria.
Books I Haven’t Read
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.
* The Ale Trail, The Taste of Beer, etc. Roger Protz. Protz
is good for understanding the current British beer scene, but his
interpretation of the history of British brewing is shot through
with errors.
* Evaluating Beer, Charlie Papazian, et al. Out of print.
Allegedly good, but more focused on commercial beer tasting
and evaluation then homebrewing.
What’s on the Exam?
The BJCP exam is divided into two parts: written and
tasting/judging. While you must take both parts of the exam
together the first time you take it, if you retake the exam you can
choose to retest on just the written or the tasting portions of the
exam.
The Written Portion
There are three categories of questions on the written
portion of the BJCP Exam: Program, Style and
Technical/Process Questions.
1. Program Question: Question 1 is always a three part
question which covers the purpose of the BJCP, its rank
structure and rules for judging.
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
same amount of time to answer well.
* Question 6 is always a “three cities” beer style question.
* Question 10 is always a classic examples scoresheet
question.
3. Technical and Process Questions: Questions 3, 5, 7 and
9 always cover the techniques and science involved in the
brewing process. These questions vary in difficulty and in the
time required to give a good answer. There will be at one
technical question from each of the three sub-sections:
Troubleshooting, Ingredients and Procedure.
* Question 3 is always an all-grain recipe.
* Question 5 is always a troubleshooting question.
* Question 7 is always an ingredients question.
* Question 9 is always a procedure question.
The Tasting Portion
You must judge 4 beers as if they were entries in a
competition, except that you use altered scoresheets which don’t
have the off-characteristics descriptors and you don’t have
access to the style guidelines.
* Three random beers of the four will have flaws of some
sort, while the fourth will be a good example of some style.
* Flawed beers can be flawed homebrewed or commercial
examples, blended or doctored samples of homebrew or
commercial beer, or good examples of beer entered in the wrong
category.
* Examiners are encouraged to use flawed homebrews
rather than doctored beers.
* You will only know what style the beer is entered as; you
must determine what its faults are, if any.
* Your score on the exam depends on your ability to
describe the beer, detect faults in it, and how your score for the
beer compared to the scores that the exam officials gave it.
How Your Exam Score is Calculated
Your overall score is based on your scores on the essay and
tasting portions of the exam, but the two portions are weighted
differently:
Written Portion: There are 10 questions, each worth 10
points, although the points assigned for different sections of each
question vary.
* Partial credit is given for most answers.
* Omitting required information results in mandatory
deductions.
* Weak or incomplete answers score lower.
Tasting Portion: There are 100 total points on the tasting
portion of the exam. Your total score on the tasting portion is a
composite score consisting of:
* Scoring Accuracy (20%): How close your scores for the
various beers are to those of the proctors. The lowest possible
score is 9/20. In order to get the highest score, all your scores
must be within 4 points of the proctors’ scores.
* Perception Comments (20%): Your ability to detect
what’s going on in the beer. For maximum score, your
comments must be similar to those of the proctors.
* Descriptive Ability (20%): Your ability to describe what
you detect in the beer. For maximum score, you must use
precise, descriptive language and describe all aspects of the beer.
* Feedback (20%): Your ability to explain to the brewer
why you liked or didn’t like a beer, along with ideas for making
the beer better. For maximum points, you must give positive
feedback, clear descriptions about what you did or didn’t like
about the beer, and offer 1-3 useful suggestions for
improvement.
* Completeness/Communication (20%): Your ability to
completely fill out the scoresheet and to generally communicate.
For maximum points your scoresheet must be filled out
completely, with little remaining white space. It must be legible
and the scores must be added correctly. You must also address
all the key words mentioned on the scoresheet.
Overall Score: 70% of your total score is based on the
written portion, while 30% is based on the tasting portion. The
calculation used is:
(Essay score x .7) + (Taste score x .3) = Overall Score.
When to Appeal?
While you can appeal the score you got on your exam,
it’s probably not worth it. Here’s why:
1) Graders pore over each exam. Two graders work
together to grade each exam. Their work is then reviewed by
a Grand Master judge and the final grade is determined by
yet another Grand Master. With that level of scrutiny, it’s
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
more than you do.
3) You can lose points as well as gain them.
4) Practically, the scores where it makes any sense to
appeal are 59, 69, 79 and 89. That’s because you’re unlikely
to gain or more than a point by appealing. That means that
you have nothing to lose if your exam is marked down,
while you have the opportunity to gain a potential rank if
you score just one point higher.
In reality, graders want to round up, so they’re very
unlikely to assign you any of those scores if they have any
excuse to “round up.” If they decide that you don’t deserve a
higher score, they’re likely to drop the grade by a point or
two to prevent an appeal. For example, you’re likely to get a
score of 77 or 80, rather than a 79.
For example, if you score a 75 on the essay portion and 65
on the tasting portion, your overall score would be a 72. (75 x .7)
+ (65 x .3) = 52.5 + 19.5 = 72
When Can You Expect Results?
As of this writing (early 2011), the turnaround time for
exams is about 6 months. This delay is mostly due to the limited
number of qualified graders, but also because of the time
required to judge each exam and the number of exams given
each month.
To ensure consistency, graders work in teams, carefully
reviewing every aspect of each exam. Once they’ve completed
each set of exams, the graders send the exams to a senior BJCP
judge for review, and possibly score adjustment. The gears of
the BJCP grind slow, but exceedingly fine!
Just when you’d forgotten about the exam, or given up
hope of ever hearing results, you’ll receive an email notification
from the BJCP test director telling you that your test score is
pending. About two weeks later, you’ll receive a packet of
material in the mail which contains a plethora of nifty material,
including your exam score. Lucky you!
What Does Your Score Mean?
First, any score means that you had the guts and patience to
take the exam. That counts for something!
Score ranges, and maximum rank obtainable with that
score, are given below, along with my subjective and biased
opinions as to their meaning. Remember, regardless of your
score and maximum potential rank, everyone starts out as an
Apprentice or Recognized judge. Higher ranks only come with
experience.
Less than 60: Apprentice
Something went wrong. You were obviously not properly
prepared to take the exam. Most likely, overestimated your
knowledge, couldn’t prepare properly or didn’t know what you
needed to study to get a higher score. You might also have an
underlying problem which means that you don’t test well (e.g.,
learning disability, poor writing skills, inability to write for long
periods of time, test anxiety).
Practically, your grasp of the material and your
communication skills are likely to be weak. When you judge,
you are likely to have trouble writing a good score sheet. You
should consider retaking the exam when you’re better prepared.
About 15% of test-takers get a score in this range.
60-69: Recognized
A decent score, especially for a relatively inexperienced
homebrewer taking the exam for the first time. You probably
didn’t prepare as well as you might have or probably didn’t
know what you needed to study in order to get a higher score.
You might have had limited study resources. You very likely ran
out of time on the exam.
Practically, you understand the basic material, although
you still have big gaps in your knowledge. Your communication
skills are acceptable. With some experience, you will be a decent
judge.
About 20-30% of test-takers get a score in this range.
70-79 Certified
This is a good score for anyone, and is a very good score if
you’re relatively inexperienced and are taking the exam for the
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
probably didn’t remember everything you learned and might
have run out of time.
Practically, you have fair grasp of the fundamentals, and
some understanding of details, but there are still gaps and errors
in your knowledge. Your communication and judging skills are
good and will only probably improve with practice.
About 40-50% of test-takers get a score in this range.
80-89 National
Good job! This is an excellent score, especially if you got it
on your first try! You did a superior job of preparing for the
exam and probably had extensive resources to help you.
Practically, you have a good grasp of the fundamentals and
a fair understanding of the details, with some minor gaps in your
knowledge. You have superior communication and judging
skills which will develop with practice.
I Got My Results Back and I’m Certified!
One of the confusing things about the BJCP rank
structure is that it counts experience points earned up to a
year before you took the exam towards your total experience
points. So, if you have at least 5 total experience points (2.5
judging points) “in the bank” when your exam is graded, and
you score of at least 70 on the exam, you skip Recognized
rank and enter the program as a Certified judge!
In theory, it’s possible to enter the program as a
National or Master level judge, based on experience points
earned before you took the exam, but practically few people
judge enough beer competitions in a year for that to ever
happen.
About 12-15% of test-takers get a score in this range.
90+ Master
Brilliant! You aced the exam! This is a great score for
anyone and is even more impressive if you got it on your first
try. You obviously did a great job of preparing for the exam.
You have a superior knowledge of all subjects; with no real
gaps. Your communications and judging skills are outstanding
and will only get better with practice.
Just 1-2% of test-takers score in this range, and even fewer
achieve it the first time they take the exam. Of the people who
get a master-level score, about half will eventually go on to
become a Master or Grand Master judge. Let’s hope you’re one
of them!
How to Prepare For the BJCP Exam
This section gives ideas on how to prepare for the BJCP
exam. In order of importance, preparation techniques are as
follows:
1. Study!
The BJCP exam is a tough exam; it’s the equivalent of a
final exam in an upper level college course. But, unlike a college
course there is no homework or classroom preparation to tell you
what you need to know, nor are there quizzes or homework to
help you prepare for the final.
* Study key texts: 1) The BJCP Style Guidelines, the
Interim Study Guideline and at least one of the basic texts.
Supplemental materials, such as this guide, will help.
* Start preparing for the exam 2-3 months in advance.
* Devote at least a few hours each week to studying exam
prep material.
* Test yourself at regular intervals.
* Understand the exam format. You must know what
questions to expect, how you should answer them, and how
much time you should devote to each.
2. Take a Training Course!
You will do better on the exam if you can find a teacher
and/or work as a group.
* If one is offered in your area, take a BICEP class. The
BICEP is a 10-part series of classes designed as a test
preparation for the BJCP exam which covers all topics covered
on the exam.
* If there is no BICEP offered, create your own class or
study group.
* If you do take a class, take it seriously. Show up on time,
take notes, ask questions of the instructor and complete any
assignments given.
* Even if you take a class, you must still devote the same
amount of time to studying on your own. If the BJCP exam is
the “final exam,” consider the BICEP to be class time and
independent study to be homework.
3. Brew Lots of Beer
Most people learn by doing. You’ll learn the material better
if you must use it in a practical setting.
* Brew as many styles listed in the BJCP guidelines as
possible.
* Brewing styles that you don’t normally brew, or that you
don’t know very well.
* Brew using all-grain recipes and techniques. This is
critical if you wish to fully understand the brewing process. If
that’s not possible for you make all-grain beer, at least make
your extract beer using mini-mashes and specialty grain
additions.
* Pay close attention to what goes into your beer
(ingredients), the equipment you use (system) and how you
make it (process).
* Keep notes as you go along so you can remember what
you did later.
* Observe, smell and taste your ingredients and products
at every step in the brewing process. Chew on the malt before its
ground. Smell the wort. If you pull off a sample to take a
hydrometer reading, smell the drink the contents of the test
glass.
* Pay attention to how your beer behaves and changes as it
ferments and ages.
* Critically compare your finished beer to one or more of
the “classic commercial examples” for the style. If it’s not as
good as a commercial version, try to figure out where you went
wrong. If it is as good as a commercial example, try to imagine
what you could do to make your next batch better.
4. Taste Lots of Beer
Your ability to do well on the BJCP exam depends on your
familiarity with the dozens of different beers given in the style
guidelines.
* Get practical judging experience.
- Ideally, you should steward or judge in at least one
competition before you take the exam.
- Practice judging ranked BJCP judges who are
willing to teach you what you need to know as you go along.
- Learn to calibrate your scores by comparing your
scores to those of other judges.
- Learn if you are particularly sensitive or insensitive
to particular aromas or flavors.
Everyone’s Sense of Taste is Different
Some people are genetically unable to detect, or less
sensitive to, certain flavor compounds, while other people
are more sensitive to them. Currently science seems to
indicate that, when it comes to tasting ability, there are three
broad classes of people: supertasters, medium tasters and
nontasters.
- About 50% of the U.S. population is medium-tasters.
- About 25% of the U.S. population is non-tasters.
They are less able to detect certain flavors, or can’t detect
them at all. They are less sensitive to bitter, sweet and fatty
flavors, but paradoxically are more likely to consume foods
which are bitter, fatty and/or sweet.
- About 25% of the U.S. population is supertasters.
Supertasters are more sensitive to bitter and sweet flavors, as
well as the burning, warming or prickly mouthfeel
sensations of alcohol, carbonation and capsicum (hot
pepper). They are less likely to consume food and drink
which have high levels of these flavors and sensations.
Women, Asian-Americans and African-Americans are
more likely to be supertasters. In world populations, up to
95% of certain Asian and African ethnic groups are
supertasters, while, one average, Eastern Europeans are less
likely to be supertasters.
* Practice writing scoresheets.
- Time yourself as you fill them out.
- Fill out at least 10-12 scoresheets over the course of
your preparation period.
- Analyze them to see what you could do better.
* Sample lots of different styles of beer.
- Use the Commercial Examples section of the BJCP
Style Guidelines as your buying guide.
- If you can’t get listed commercial examples, try to
get well-rated examples of other brands (e.g., contest winners).
- Try to get the freshest beer possible, better a nonlisted good fresh example than a classic import in terrible shape.
- Taste beer with the BJCP style guidelines in hand.
- Compare the beer you’re tasting to the guidelines.
- Try styles you’re not familiar with.
- Try (or retry) styles you don’t like. Try to describe
why you don’t like it them.
* Sample beer with an analytical mind.
- Drink beer to analyze it, not to get drunk.
- Consider the sensory characteristics of the beer as
you savor it.
- Try to describe the sensory characteristics.
- Don’t be afraid to try samples of flawed beer.
- Try to understand how flaws could be fixed or
avoided.
- When you taste flawed beer, try to imagine it at its
peak: see beyond its faults.
- Try judging beers according to the “wrong” style
(e.g., Robust Porter as American wheat beer, brown porter or
saison.)
* Get feedback.
- Share beer samples with others (even non-beer
judges or non-beer drinkers) and ask them what they smell, taste,
etc.
- Ask others what it is about the beer that they like or
dislike.
- Try sampling doctored beer. You can easily doctor
your own beer to imitate off flavors and aromas.
- Keep track of your sensitivity to various offcharacteristics.
* Keep records.
- Write a scoresheet or make tasting notes for each
beer you sample.
- Keep your scoresheets; compare your earlier
scoresheets to your later ones to judge your improvement.
5. Practice Taking the Exam
* Prepare “canned answers” for test questions. Write out
sample answers for all the questions given in the exam study
guide. Not only does this test your knowledge and give you testtaking practice, it also helps you understand the material and
gives you “crib sheets” you can use to study.
* Be concise. Write down the main points first. You can’t
put everything on the exam. Pare as many words as possible
from your sample answers.
* Practice writing answers in a standardized fashion. Grids
or outlines are good ways of laying out your answers, but there's
no one "right" format for answering questions. Find a format that
works for you and use it consistently. This helps you organize
your thoughts, saves time and helps the grader understand what
you’re trying to say.
* Practice writing answers to individual exam questions
under time pressure. Give yourself 10-12 minutes to answer
each question. When you’re done, critique your answer.
Consider how it compares to what the question asked you to
describe.
* Practice your handwriting. Your handwriting must
remain legible even when you’re in a hurry. If the graders can’t
read your handwriting, they will mark you down. If possible,
print rather than using cursive handwriting.
* Use arrows, bullet points, abbreviations, etc. This saves
times and space and helps the graders understand your answer but only as long as you can use abbreviations, etc. in a
LEGIBLE fashion. Your grader shouldn’t have to decode your
abbreviations before they can understand them!
* Look for overlapping information. When you develop
“canned answers” answers, you can save time by choosing beers
which might appear on two or more questions. For example,
when developing answer to the various style questions,
Unblended Lambic counts a wheat beer, as a Belgian beer and as
a beer associated with a classic brewing region. Likewise, Bock
counts as a German lager, as a beer with where the O.G. can be
1.070 or higher, and as a beer associated with a classic brewing
region.
* Have others critique your answers. Things which might
be obvious to you might not be obvious a teacher or study
partner, or a grader!
6. Read About Beer and Brewing
Background knowledge helps, even if it isn’t immediately
applicable to the exam.
* Read books, magazines, “brewspapers,” websites, blogs,
etc. about craft beer, brewing, beer judging and beer history.
* Read brewing textbooks and technical articles to better
understand the science behind your beer.
7. Develop Your Sense of Smell
A good sense of smell is critical to being a good beer
judge. You don’t need to have a nose like a bloodhound to be a
master judge, but you should have a good idea of how well you
smell certain aromas compared to other people, and how to
describe the aromas you detect.
Some of the suggestions give below might sound crazy, but
there are three good reasons for them: 1) You’re developing an
“olfactory vocabulary” you can use to quickly and accurately
describe what you smell. B) You’re developing a sense of how
things “should” smell, so you will literally know when
something “smells wrong.” C) You’re getting a sense of how
acute your sense of smell is and what factors affect it.
* Get used to smelling the environment around you - even
unpleasant smells.
* Smell things you encounter in your environment,
assuming it’s safe and practical to do so. Literally, take time to
smell the flowers. . and chocolate chip cookies, maple wood,
cotton cloth, dry grass, the air after a hard summer rain, the floor
of your basement or your dog. . anything!
* Smell anything you eat or drink before it goes in your
mouth, assuming it’s convenient to do so.
* Try to identify or describe the different components you
encounter in blend of aromas. It’s particularly useful to try to
tease out the various aromas in food you’ve prepared yourself. If
you know what went into a recipe, it helps you identify the
aromas in the finish product.
Why is the BJCP Exam So Hard?
Why have such a hard exam just so you can judge
beer?
First, over the 25 years that it’s existed, the BJCP
exam has shown itself to be a pretty good indicator of
judging skills. That is, people who do well on the exam are,
or will be, good judges capable of giving good feedback in
homebrew competitions. The exam’s tough, but it’s fair.
Second, while the exam nominally covers knowledge
of brewing and beer styles, it’s actually a test of your ability
to communicate effectively, in writing, under time pressure.
This is a vital skill if you wish to judge a flight of beer,
especially a large flight, quickly and effectively.
* Determine your sensitivity to various aromas. Are you
hypersensitive to floral smells? Do you have a hard time
detecting certain aromas? You should know these things before
you take the exam. Or, for that matter, before you start judging
beer.
* Compare notes with other people. Everyone’s sense of
taste is different and you can only know how well your sense of
smell works by comparing notes.
There are approximately 30 genes which code for the
human sense of smell and in most people at least one of those
genes doesn’t code properly. That means that, compared to most
animals, most humans have a “defective” sense of smell. Some
people literally can’t smell or taste certain chemical compounds
which others can easily detect.
8. Develop Your Sense of Taste
A good sense of smell is critical to being a good beer
judge, and the two senses go hand in hand when judging beer (or
anything else). Fortunately, unlike the sense of smell, most
humans have a decent sense of taste so it is easier to develop
your sense of taste. The bad news is that there are many flavors
we can’t detect.
* Savor the flavor of anything that goes into your mouth, as
long as it’s convenient, safe and practical to do so: beer, Brussels
sprouts, toothpaste, water, anything . . .
* Taste new things. Try unfamiliar foods or unfamiliar
combinations of food. Try tasting blends of beer. Sample foods
you don’t like and figure out exactly why you don’t like them.
* Try to identify unfamiliar flavors.
* Try to identify or describe different flavors you encounter
in a blend. For example, try to pick out the different herbs in
marinara sauce or the different spices in a curry. It’s particularly
useful to try to tease out the various flavors in food you’ve
prepared yourself. If you know what went into a recipe, it helps
you identify the flavors in the finish product.
* Determine your sensitivity to various flavors. Are you
hypersensitive to bitterness? Do you have a hard time detecting
certain flavors? You should know these things before you take
the exam. Or, for that matter, before you start judging beer.
* Compare notes with other people. Ask them if they detect
the same flavors as you do.
9. Have Fun!
The BJCP exam is about judging beer; it’s not the SAT, the
GRE, a professional licensing exam or the ultimate test to
determine your worth as a human being.
* If you like learning and you like beer, exam prep will be
fun. If exam prep isn’t at least somewhat fun, you’re probably
doing it wrong or taking it too seriously!
* While the BJCP exam isn’t anyone’s idea of a frolicsome
good time, if you blow it, you’re just out a few bucks and a few
hours of your time. And, if you want to improve your score you
can always take it again another time. There are worse ways to
spend a day.
How to Prepare for the Style Questions
Understanding the style guidelines requires a bit more
effort, since you might need to familiarize yourself with unusual
beer styles, or styles that you don’t like.
Study Resources
BJCP 2008 Style Guidelines
http://www.bjcp.org/docs/2008_Guidelines.pdf
Key Supplemental Resources
Brewing Classic Styles
Designing Great Beers
Additional Resources
Brewing Classic Styles Series
Other books on beer styles (e.g., books by Michael
Jackson, Roger Protz, etc.)
1. Understand the BJCP Style Guidelines for categories 1-19,
excluding 1A (Lite American Lager) and 16E (Belgian
Specialty). You must also know the guidelines for sub-style
22A (Classic Rauchbier).
* Focus on the Aroma, Appearance, Flavor and Mouthfeel
sections.
* Be able to summarize the Aroma, Appearance, Flavor
and Mouthfeel information in your own words. Memorizing is a
waste of time unless you understand what the descriptive terms
mean. You should understand “why” each type of beer looks,
smells, tastes and feels the way it does, based on the ingredients
and technique used to make it.
* Skim the Overall Impression, Ingredients, History and
Comments sections. You don’t need to know these sections as
well, but you should know something about them.
* Don’t bother memorizing Vital Statistics. They only
apply to beers which might appear in the “Recipe” question, and
even then you can memorize a few specific numbers. It’s better
to have a general idea of ABV, IBU and SRM ranges for
particular beer categories.
2. Taste at least one classic commercial example of every beer
style for styles you must know.
* Practically, this might not be possible, but you should try
to taste as many different sub-styles as you can.
* Try to get your beer as fresh as possible. It’s better to pay
a bit more to buy a well-treated bottle of a rare beer on tap at a
good beer bar than to risk getting a bad bottle at a liquor store.
* Plan your “training schedule” well in advance of the
exam. Ideally, 6-12 months out.
- Some beers are only issued as seasonal specialties. Look
for bocks, stouts, and Irish red ale in the early spring. Look
pilsners and light hybrids in the spring and summer. Look for
stronger, fuller-bodied beers, such as barleywines and old ales in
the fall.
- Beer trading services through web sites such as Beer
Advocate (http://www.beeradvocate.com) are useful for tracking
down rare beers.
- Try to organize tastings of unusual beer styles with your
friends or through your local homebrew club.
* There are no commercial examples of Classic American
Pilsner. You will need to taste homebrewed or unofficial
commercial examples which have done well in competition.
* It’s virtually impossible to get authentic examples of
Scottish 60/- Light (9A), Southern English Brown (11B) or
Roggenbier (15D) in North America. You will need to rely on
homebrewed or unofficial commercial examples which have
done well in competition.
* Some styles of beer might not be readily available in your
area. Depending on location, it’s often difficult to get good
examples of Dortmunder Export (1E), Bohemian Pils (2B),
Vienna Lager (3A), Munich Dunkel (4B), Schwarzbier (4C),
Helles Bock (5A), Traditional Bock (5B), Doppelbock (5C),
Eisbock (5D), Cream Ale (6A), Kölsch (6C), American Rye
(6D), Northern German Alt (7A), Dusseldorf Alt (7C),
Ordinary/Standard Bitter (8A), Best/Special Bitter (8B), Scottish
70/- Heavy (9B), Mild (11A), Brown Porter (12A), Baltic Porter
(12C), Sweet Stout (13B), Oatmeal Stout (13C), Foreign Extra
Stout (13D), Russian Imperial Stout (13F), English IPA (14A),
Imperial IPA (14C), Weizenbock (15C), Wit (16A), Belgian
Pale Ale (16B), Saison (16C), Bière de Garde (16D),
Berlinerweisse (17A), Flanders Red Ale (17B), Flanders Brown
Ale (17C), Unblended Lambic (17D), Gueuze (17E), Fruit
Lambic (17F), Belgian Blonde Ale (18A), Belgian Dubbel
(18B), Belgian Tripel (18C), Belgian Golden Strong Ale (18D),
Belgian Dark Strong Ale (18E), Old Ale (19A), English
Barleywine (19B), American Barleywine (19C) or Classic
Rauchbier (22A).
* Imported beers might be in very bad condition by the
time you get them. It’s very difficult to get fresh imported
examples of German Pilsner (2A), Bohemian Pilsner (2B),
Kölsch (6C), Düsseldorf Alt (7C), Ordinary/Standard Bitter
(8A), Best/Special Bitter (8B), Extra Special Bitter/Pale Ale
(8C), Scottish 70/- Heavy (9B), Mild (11A), Brown Porter
(12A), Sweet Stout (13B), Oatmeal Stout (13C), English IPA
(14A), Hefeweizen (15A), Dunkelweizen (15B), Weizenbock
(15C), Belgian Wit (15A) and Belgian Pale Ale (15B).
* Note that there are acceptable variations within certain
styles.
- Some styles are very narrowly defined. E.g.,
California Common (7B) is basically for Anchor Steam clones.
- Some styles allow for a “wide range of brewer
interpretation” or are actually several variant styles lumped into
one category. E.g., Classic American Pilsner (2C), Blonde ale
(6B), American Wheat and Rye (6D), Doppelbock (5C), English
Pale Ale (8C), Dry Stout (13A), Foreign Extra Stout (13D),
Bière de Garde (16D), Old Ale (19A).
* If you can’t get a BJCP-listed commercial example for a
particular beer style, don’t be afraid to try a non-listed
commercial or homebrewed example. This is the only way
you’re likely to taste rarities such as Classic American Pilsner or
German Roggenbier. Just try to understand why the beer you’re
drinking is (or isn’t) a “classic example” of the style.
3. Understand what makes each style of beer unique.
* Understand how each style of beer should smell, look,
taste and feel. This will help you describe the beer even if you
can’t recall the guidelines verbatim.
* How does it differ from related styles and other
categories?
* How is it similar to other categories and styles?
* Understand how ingredients affect its profile. Think
about things such as base malt vs. specialty malt, signature
aroma hop characteristics (e.g., spicy, floral), signature esters
(e.g., banana or bubblegum), and distinctive aromatics such as
phenols, diacetyl, DMS and/or acetaldehyde.
* Consider what ISN’T in a particular beer (e.g., lack of
phenols in English ales), as well as common faults (e.g.,
acetaldehyde in a German lager) - the two categories often
overlap.
4. Memorize ONE (and JUST one) classic commercial example
of every beer sub-style for sub-styles you must memorize.
* While you should taste as many commercial examples as
possible, whether or not they are BJCP commercial examples,
you’ll just confuse yourself if you try to remember more than
one commercial example for the test.
* The reason for this suggestion is that you get no extra
points for listing more than one commercial example, but if you
list an example which isn’t on the list, you lose any points you
gained for listing an actual example!
5. Practice writing sample answers.
* You can prepare answers in advance for about 50% of
the style questions.
- Develop “canned answers” for questions S1, S2, S3, S4
and S7 and practice writing them under time pressure. This
information can also serve as a “crib sheet” to help you study.
- It is somewhat impractical to create “cram sheets” for
question S6, impractical for question S0 and meaningless for
question S5, since the “cram sheet” for all possible answers to
that question is the style guidelines themselves!
How to Take the BJCP Exam
This section covers practical tips for taking the exam itself.
1. Treat the Exam Like a College Final!
A) The night before the exam:
* Review. Look over topics where you’re weak or which
you haven’t studied in a while. Give your study materials and
the BJCP guidelines one final review.
- If you must cram, focus on beer styles, especially a)
commercial examples, b) sensory characteristics
* Figure out where and when the exam will be given.
* Get materials you will need for the exam ready to go.
- Don’t assume that the exam center will give you anything
other than paper!
- You will need at least two pens, pencils or mechanical
pencils (mechanical pencils are preferred), a simple calculator, a
small ruler, a watch and an eraser (unless you write in pen).
- Remember that you can’t use a programmable calculator
on the test.
- The watch is optional, but helps you keep track of time.
(Sadly, it has to be a watch - no PDA/cell phones allowed!)
- If you are bothered by noise, bring earplugs.
* Get a good night’s sleep. You can party afterwards.
* Avoid excessive alcohol.
* Keep your tastebuds in good shape. Avoid greasy or
spicy foods. Avoid hot food and drink which might burn your
tastebuds.
B) The day of the exam:
* Give yourself plenty of time to get to the exam location.
* Get a good meal before you start. Avoid hot, greasy or
spicy foods. Get a fair amount of complex carbohydrates.
* Wear comfortable clothing. You will be sitting for
several hours and the exam room might be hot or cold.
* In some cases the exam will be held on a weekday
evening. You will need to plan accordingly:
- You might be tired from your day.
- You might have limited time to get to your exam site.
- You might not have time to get dinner, or a proper dinner,
before you take the exam.
- The exam might run through your normal dinner time.
- The fact that you’re hungry and/or tired might affect your
perception of certain beers.
C) Just before the exam:
* Get your test-taking materials ready (i.e., writing
utensils, eraser, calculator, ruler).
* Do a quick final review, especially simple facts which
you might have forgotten. In particular, you should review 1)
BJCP ranks and requirements to get them. 2) Classic commercial
examples for each style of beer.
* Go to the bathroom.
When Are The Sample Beers Served?
When the sample beers are served can play a big role
in how you use your time during the exam.
* If everyone is taking the complete exam, beers are
brought out at 30 minute intervals during the second and
third hours of the exam, at the 1, 1.5, 2 and 2.5 hour marks.
* If anyone is just taking the tasting portion, all the
beers are served during the last hour. You have 2 hours to
finish the written portion of the exam uninterrupted.
* If anyone is just taking the written portion, beers are
brought out normally.
* If the beers are brought out throughout the exam,
you have more time to let them warm up (so non-volatile
flavor flaws are more evident), let your palate recover, and
revise your scoresheets.
* The problems with serving the beers throughout the
exam are:
- The proctors generally give you no warning of when
the beers will be served (although they should appear at
about 30 minute intervals).
- You might be distracted by trying to do two things at
once (i.e., write an answer to a question and critically
sample beer).
- You might forget to go back to what you were doing
after you judge the beer and write your sample score sheet.
- You lose a small amount of time switching between
tasks.
* In any case, allow yourself about 12 minutes to
judge each beer and fill out the scoresheet.
How Much Time Do You Have?
Common Mistakes on the Written Exam
Knowing how much time you have to take each section
of the exam is critical to planning your test-taking strategy.
* If you are taking the full exam, you will have 3 hours
to complete both the tasting and the written portions.
* If you are just retaking the written portion, you have
2 hours to complete the written portion. You might start the
test later than people taking the full exam and turn in your
exam at the same time as everyone else, or start at the same
time and turn in your exam sooner.
* If you are retaking just the tasting portion, you have
1 hour.
* If you are taking the full exam and someone else is
retaking just the written portion of the exam, you only have
2 hours to finish the written portion of the exam. The last
hour is dedicated to the tasting portion. Even if the proctors
don’t take your written exam away, you will have very little
time to work on it while you’re trying to judge four beers
back to back.
* Bad Time Management. Did you give yourself
sufficient time to answer each question? Did you write too
much on one question and not on the other?
* Failure to differentiate styles when asked: Did you
describe the various styles clearly? Did you make clear
comparisons and contrasts between the styles?
* Failure to provide commercial examples: Did you list
an example of a commercial beer for each style discussed?
* Failure to provide style parameters: Did you clearly
describe all the aspects of each beer style on the test?
* Incomplete Answers: Did you address all aspects of
the question? Did you try to answer each question?
* Irrelevant Answers: Did you answer the question as
asked? Did you answer it in a concise fashion? Off-topic or
excess information doesn’t add to your score.
* Weak or minimal answers: Did you have enough
brewing and beer tasting experience to do well on the exam?
Did you give yourself sufficient time to prepare for it?
* If you suffer from test anxiety, use relaxation techniques
to calm yourself. Remember, you can always retake the exam!
* Find a place to stow materials you can’t bring into the
exam room (e.g., cell phones, computers).
* READ THE COVER SHEET CAREFULLY! Some test
instructions are stated in the Cover Sheet of the exam, and are as
valid as if they were included in the question itself.
In particular:
D) When you get the exam, but before the test starts:
* Write your participant number (see below) on each page.
- DO NOT write your name on any of the pages - just
your participant number.
* Prepare one sheet of paper for each question.
- Label each sheet clearly (e.g., “Q. 1).
- Use a ruler to set up margins (if you aren’t given
lined paper).
- Use a ruler to set up tables if you intend to answer
the question in table form.
- Write page numbers in advance, but in an openended format you can fill in as you go along. (e.g., Page 1 of __).
“For a passing score, beer style
descriptions must include the aroma,
appearance, flavor, and mouthfeel
descriptions as in the BJCP Style
Guidelines. If time permits, for
maximum credit, a more complete
answer should consider the history
of the style, geography, commercial
examples, style parameters, unique
ingredients,
and
fermentation
techniques and conditions.”
* Skim through the test just before you start. Mentally
determine how much time you need to spend on each question.
* Underline or circle key portions of each question. This
will help you set up your answer and not forget important points.
2. Treat the Exam Like A Judging Session!
* Don’t do anything which might spoil your sense of smell
or taste immediately before the exam.
* Don’t wear strong scents into the exam room.
* Don’t use products which will interfere with your sense
of smell or taste. Avoid using mouthwash or nasal decongestants
just before the exam, since these can deaden your sense of taste
or smell, respectively.
* If possible, don’t take the exam if your senses aren’t in
top shape. For example, if you suffer from seasonal allergies,
you might need to skip an exam which is scheduled in the spring
or fall. If you still want to sit the exam, do what you can to
improve your sense of smell and taste, and be aware of how your
senses are affected.
3. Use the Exam to Take The Exam!
* Understand the wording of each question; answer exactly
as requested.
* Understand the point value of each part of the question.
Focus on the areas, a) that are worth the most points, b) give you
the best ratio of time spent vs. points gained.
* Reuse information. Where possible, repeat the same
information when answering different questions.
- Certain styles of beer might appear in, or can apply to,
different questions. E.g., Belgian Golden Strong Ale might
appear in the style section as example of a Belgian beer or a
strong beer. In the process section, it might appear as an example
of an all-grain recipe. In the troubleshooting it can be used as an
example of a beer where alcoholic notes, fruitiness or phenols
are present and desirable.
- Certain technical information overlaps. For example,
Cloudiness might appear as an aspect of many troubleshooting,
process or technique questions.
* Use information contained within one question to help
answer others. For example, if you’re taking both the written
and tasting portions of the exam, you test packet will include
four
exam
score
sheets
(http://www.bjcp.org/forms/exam_scoresheets.pdf). These will
include the sensory characteristics for Aroma, Appearance,
Flavor and Mouthfeel, which you can refer to if you can't
remember them on your own.
4. Practice Good Time Management!
* Keep track of time. Sit so that you can see the clock or
else keep a watch on your desk.
* Work methodically. You’ll lose time if you skip back and
forth between questions.
* Prioritize. Give the most important information first.
Focus on:
- Areas that are worth the most points.
- Areas that give you the best ratio of time spent vs. points
gained (i.e., easy questions).
- Areas where you know you can do well (e.g., take a few
extra minutes to give a certain “10 point” answer to a question,
rather than guessing in an area where you might give an “5
point” answer at best.)
* Spend 10-12 minutes per question (on average).
- Technically, you have 2 hours to answer 10
questions on the written portion (12 minutes per question) and 1
hour for the tasting portion (15 minutes per beer). Practically,
you have less time.
- You will lose some time due to fatigue.
- You will lose some time switching between the
written and tasting portions of the test.
- You will want time to review your exam before you
turn it in.
* Try to get as much done in the first hour of the exam
before the beers come out.
- If someone is just retaking the tasting portion of the
exam, you’ll have 2 hours to concentrate on the written section
of the exam, but much less time for the tasting portion. Plan
accordingly.
* Check your work. Do this as you go along and before you
It’s WHAT You Say, Not How Much!
A key mistake people make on the exam is writing too
much, or writing about the wrong things. Even when people
have been allowed to use word processors to take the exam
(for medical reasons), they still didn’t do that well! Moral:
A long answer isn’t always a good one.
A good answer follows these rules:
* SIMPLIFY! Know what you can leave out of an
answer and still get a good score.
- Writing sample answers helps.
- Use grids, abbreviations, bullet points, etc. to
quickly organize your data and make your points.
- Be terse. Use short, simple sentences.
* PRIORITIZE! Make your important points first. Fill
in details later.
* BE CONCISE! Give only the facts required to
answer the question well and no more.
- Don’t give extra examples. If the test asks for three
examples, don’t give four. You risk losing points by writing
extraneous info.
- Writing more won’t help. If you don’t know your
stuff, writing more will just show your ignorance.
- Don’t make stuff up! It wastes your time and annoys
the graders. They can check facts; you can’t.
turn in the exam.
- Are your answers legible?
- Clarify ambiguous statements.
- Fix silly mistakes.
- Make sure your answers are complete.
- Flesh out answers if you have time.
* On your judging scoresheets:
- Be sure you’ve filled out your scoresheets
completely.
- Be sure that your math is correct for your scores.
5. Make Life Easier For Your Graders!
One of the hardest, most time-consuming and least
appreciated jobs in the entire BJCP organization is that of
grading. Remember, your grader has volunteered his or her
valuable time to give you feedback on your test; so the easier
you make their job, the more likely they are to cut you slack for
a less than perfect answer. Conversely, grumpy graders are less
likely to give you partial credit.
From the Cover Sheet (important bits in bold text):
* Only write on one side of the paper,
back sides are not copied.
* Number all pages (1 of n, 2 of n.
etc.).
* Start each question on a new sheet of
paper.
* Write firmly (with dark pencil/ink)
to facilitate photocopying of your exam.
* Do not write to the very edge of the
page since that will make it difficult to
photocopy the answer sheets and portions of
your answer may not get to the graders.
* Please write neatly; handwriting is
meant to be read, and not to be solved.
* Write legibly. Write firmly. If possible, print rather than
using cursive handwriting. If your graders can't read your
handwriting, it doesn't matter how good your answer is!
* Leave decent margins. Leave ¼” to ½” margins on all of
your pages and don’t write outside of them. This allows graders
to make notes and also makes it easier to photocopy your exam.
* Write the question number and the page number at the
top of each page. (Inside your margins!) Write something like
“Q.1. Page 1 of ___”. This allows you to start easily with any
question you like. The page incrementor should only be for one
question only; if you just use one page you should write “Q.1.
Page 1 of 1”.
* At the TOP LEFT corner of each page write your
participant number. (Inside the margins!) It will be the last two
digits of the year, the two-digit month code, the two-character
State Code abbreviation, a two letter city code and an
incremental participant number. For example, an exam given in
New York, NY on 6/17/2007 for examinee #3 would be 0706NYNY-03. Your exam admin will assign you this number.
* Start a new page for each question. The exam
administrator will give you more paper if you need it.
* Try to answer each question on a single page. If you
need more pages, don’t forget to pre-fill them out as described
above.
* Don't write on the back of the page. Graders must
photocopy your exam and markings on one side of the page can
often "bleed through" to the other side.
* Use grids, outlines, or clearly delineated paragraphs to
answer the questions. The questions frequently require you to
describe or compare three different things, so put each category
at the top or one side of the paper as a column head, then put the
characteristics for each thing down or across the page as rows.
Recommended table formats are given elsewhere in this book.
* Use Bullet Points - inside the grid or outside of it.
- It shows organization in your answer.
- It saves time.
- If you write something in each cell of the grid,
you’re likely to get at least partial credit.
- It’s easier for the grader to understand and review.
* Make your answers neat and organized. If you follow the
techniques for setting up your exam paper given under Time
Management, you will have gone a long way towards achieving
this.
- Make sure your answer is easy to understand.
- Make your most important points first.
- Use a consistent format for your answers.
- Make sure that graphs, pictures, etc. are clear.
- Use proper punctuation.
* Don't make stuff up. The graders probably know more
about beer and beer judging than you do, so don't try to scam
them. It just wastes their time and makes them look that much
more skeptically at your other answers. It’s OK to make honest
guesses, but not to write reams of B.S.
* Don’t cite obscure sources. Including information from
any of the books listed in the Interim Study Guide or a standard
academic or professional brewing textbook is fine, but don’t cite
obscure or controversial sources. (This includes some
supplemental sources in this guide!) Even if you’re right, if the
graders don’t know where you got your information, they’ll
assume you made it up. If necessary, cite the author and title
(e.g., Radical Brewing, Mosher) to be sure you get credit.
Section I: The Program Question
Currently, the first section of the BJCP exam is always a
discussion of the purpose of the BJCP, its ranks and judging
regulations. This section is divided into 3 parts, which account
for 10% of your written score and 7% of your total score:
1. State the 3 primary purposes of the BJCP.
2. Complete a grid listing the 7 principal BJCP Judge
levels, excluding honorary ranks, and the requirements for each
of them.
3. 15 True/False questions regarding judging regulations.
Strategy
* You must memorize certain key bits of information,
although many of the answers to the questions posed in section 3
are just common sense and/or common courtesy.
* If you've studied properly, this should be the easiest part
of the test. There’s no reason you can’t get 9-10 points on this
section.
* You should be able to whip through it in 5 minutes or
less, gaining valuable time to work on other parts of the exam.
Part 2 - BJCP Ranks
This part of the question will look like this:
Study Resources
BJCP Exam Study Guide
http://www.bjcp.org/study.php#exam
BJCP Membership Guide
http://www.bjcp.org/membergd.php
Judge Procedures Manual
http://www.bjcp.org/judgeprocman.php
Judge Instructions
http://www.bjcp.org/docs/SCP_JudgeInstructions.pdf
Mastering the BJCP Exam
http://www.bjcp.org/docs/mastering.pdf
Part 1 - Primary Purposes of the BJCP
This part of the question will look like this:
This part of Section 1 is worth 5 of
the 100 points possible on the essay
portion.
List three primary purposes of the BJCP
as listed on http://www.bjcp.org and in
the BJCP Study Guide.
1. ____________________________________
2. ____________________________________
3. ____________________________________
How to Answer
* The mission statement listed at the top of the BJCP web
page (http://www.bjcp.org/index.php).
* Your answer should look exactly like this:
1. Promote Beer Literacy.
2. Promote the Appreciation of Real Beer.
3. Recognize Beer Tasting & Evaluation skills.
Mnemonic: "ProPeR Beer Literates Appreciate Real Beer and
Beer Tasting and Evaluation Skills." Where “ProPeR” is an
acronym for "Promote, Promote and Recognize." To remember
it better, say it aloud in the snobbiest voice you can manage.
Alternate Mnemonic: "PaPeR LATE" = "Promote, Promote,
Recognize" + "Literacy, Appreciation, Tasting and Evaluation
skills." Just don't forget the "beer" and "real beer" parts of the
answer!
* You only get points for correct answers, but never lose
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).
BJCP
Level
Minimum Exam
Score
Total Experience
Points
Minimum Judging
Points
GM Service
Requirements
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
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
Score
Experience
Points
Points
Apprentice
less than 60
0
0
Recognized
60
0
0
Certified
70
5
2.5
National
80
20
10
Master
90
40
20
Grand Master
90
100
50
Grand Master +, @ lvl.
90
+100 @ lvl.
+50 @ lvl.
GM Service
Requirements
No
No
No
No
No
Yes
Yes
Mnemonic for remembering the BJCP Ranks: "A
Rauchbier Can Not Make Good Pudding" = "Apprentice,
Recognized, Certified, National, Master, Grand master, Plus
(additional GM ranks)."
Alternate Mnemonic: "A Real Chance Not Many Get
Presented" = "Apprentice, Recognized, Certified, National,
Master, Grand (master), (Grand Master) Plus."
* Start with bottom-most column and fill in the information
for the highest rank ("Grand Master +, 90, +100, +50, Yes").
Work upwards from there. If you start from the top and work
down, it's easy to miss a lower rank, and screw up the entire grid
because of it.
*Write "less than 60", rather than "<60" or "59-" for the
Apprentice score.
* Don't use dashes when you mean "zero." These will be
counted as incorrect answers.
* The “entry level” ranks are Apprentice or Recognized.
That means that the minimum scores for those ranks are always
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.
Number
1
Answer
T
2
3
T
T
4
F
5
F
6
T
7
8
T
T
9
10
11
12
T
F
T
T
13
F
14
T
15
T
16
F
17
18
19
T
T
T
20
T
21
22
F
F
1
* 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!
* It’s a neat mathematical progression from Certified to
Master: 5 points for Certified, then x4 that for National, then x2
that for Master.
* GM service requirement is only required for Grand
Master and Grand Master + ranks.
* Don't forget to mention “Grand Master +.”
* Don't waste time agonizing over an incomplete grid.
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!
* Never mention other ranks like Non-BJCP or Honorary
Grand Master. You gain no extra points for mentioning them, so
you're just wasting time. At worst, you'll trip yourself up and
lose points.
Part 3 - Judging Procedures
This section consists of 15 True/False Questions based on
the BJCP Judge Procedures Manual. Each individual question is
worth one-third of a point, giving five points for a completely
correct answer. The 15 questions are drawn from the following
pool of true/false questions:
Question
A competition organizer may serve as the judge director and may also serve as a judge, provided this person has no
knowledge of the association between entries and entrants1.
A judge director may serve as a judge, provided this person has no knowledge of the association between entries and entrants.
A competition organizer may serve as the judge director, provided this person has no knowledge of the association between
entries and entrants.
A judge director may not serve as a judge, even if this person has no knowledge of the association between entries and
entrants.
A competition organizer may not serve as a judge, even if this person has no knowledge of the association between entries
and entrants.
A judge director may serve as the competition organizer and may also serve as a judge, provided this person has no
knowledge of the association between entries and entrants.
If an individual has knowledge of the association between entries and entrants they may not serve as a judge.
A competition organizer may serve as a judge, provided this person does not divulge information about entries and entrants to
other judges.
The “head” judge at a table should try to tutor apprentice or lower-rank judges if time permits.
The steward at the table has sole responsibility for completing the Cover Sheets for beers in each flight.
The “head” judge at the table has sole responsibility for completing the Cover Sheets for beers in each flight.
The “head” judge at a table should fill out Cover Sheets for beers in his or her flight as directed by the competition
management.
The “head” judge at a table has no responsibility for filling out Cover Sheets for beers in his or her flight as directed by the
competition management.
The “head” judge at the table has sole responsibility for completing the Cover Sheets for beers in each flight but with the
agreement of the steward may delegate the completion of the Cover Sheets to the steward.
The “head” judge, with the agreement of the steward, may delegate filling in of the Cover Sheets for beers in his or her flight
to the steward.
There is no need for the “head” judge to complete the Flight Summary Sheet - the competition organizer can obtain all that
information from the cover sheets.
If possible, there should be at least one BJCP-ranked judge in every flight.
When novice judges evaluate entries in a competition, each novice should be paired with a BJCP judge.
Novice judges may only evaluate entries if authorized by the judge director, and novices should be paired with BJCP judges
when possible.
To reduce stray odors and flavors present, beverages and foods other than water, bread or crackers should not be brought to
the judging table.
It is acceptable to bring food items other than bread, crackers, and water to the judging table.
You must filter out strong scents from fellow judges or the environment from your mind rather than discussing the problem
But the competition organizer can NOT receive judging experience points if they serve as a judge.
23
T
24
25
F
T
26
F
27
F
28
29
30
31
T
T
F
F
32
33
T
T
34
T
35
36
37
F
F
T
38
39
40
F
T
T
41
42
43
T
T
T
44
F
45
46
47
48
49
50
51
T
F
F
T
T
T
T
52
F
53
T
54
55
56
57
58
T
F
T
F
T
59
F
60
61
62
F
F
F
63
64
65
66
T
F
T
F
67
68
69
F
F
T
with the competition organizer.
Strong scents from the environment or other judges or stewards should be brought to the attention of the competition
organizer.
Because entries cannot have any identifying marks, it is OK for a judge to judge beers in a category he or she has entered.
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.
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.
Judges should not review the style being judged from the BJCP Style Guidelines while at the judging table prior to judging
that style.
Judges may invite stewards to taste the beers in a flight, if there's enough sample to share.
It is acceptable to change the order in which you judge the beers on your flight sheet from how it was printed.
Beers must be evaluated in the sequence specified on the flight sheet.
If you have eaten spicy or greasy food within a few hours prior to judging, you should use mouthwash or antiseptic rinse
before judging.
You should avoid eating spicy or greasy food within a few hours prior to judging.
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.
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.
It is a good idea to take a decongestant prior to a judging event to increase your sensitivity to the aromas of beer.
Calibrations beers are selected to be the standard against which entries should be judged.
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.
It is not necessary for scores produced by the judges on a panel to be within seven points or each other.
After discussing the initial scores, judges should adjust their final scores to be within seven points.
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.
The consensus score assigned to the beer is not necessarily an average score.
It is important to be quick as well as to write your scoresheets thoroughly and completely.
On average, experienced judges should be able to completely evaluate a beer, including arriving at a consensus, in 10
minutes.
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.
It is acceptable to remove offensive smelling entries from the judging table after they have been evaluated.
A judge must disqualify an entry if it has raised lettering or the cap has identifying marks.
A judge may disqualify an entry if it has an improper bottle or cap.
Only the judge director or competition organizer can disqualify an entry.
The results of the bottle inspection does not affect the scoring.
Snide or rude comments are unacceptable on scoresheets.
Pour each entry in a manner that gives it its optimum appearance, keeping in mind that some entries may be over- or undercarbonated.
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.
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.
Sniff the entry immediately after pouring to ensure proper evaluation of volatile aromatics.
There is no need to sniff the aroma immediately after pouring the entry into the glass.
Complete judging of one entry before moving on to the next entry.
It is not necessary to offer any feedback for improvement if you score a beer above 40.
It is common practice to refrain from sharing your thoughts while judging a beer until the other judges have completed their
scoresheet.
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.
If rushed, it's OK to write only comments and an overall score on a scoresheet, leaving the scores for the subsections blank.
If rushed, it's OK to write only 1-2 comments on a scoresheet as long as the numeric score is filled out.
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.
All beers should be tasted and scored, even if they are “gushers” or have an unpleasant aroma upon opening.
It is appropriate to penalize the entrant if the beer is not served at the proper temperature.
If the beers are not served at the proper temperature work with the competition staff to resolve the problem.
In each section of a scoresheet, you should only comment upon the most prominent features of each entry, not subtle
characteristics.
Judges' comments must not include phrases like “if you used ...”
Judges' comments must not include phrases like “did you ...”
Judges' comments must include a complete evaluation of the sensory aspects of the entry and how those aspects relate to the
style guidelines.
70
71
72
73
74
75
76
77
T
T
T
F
F
T
T
F
78
T
79
T
80
81
82
F
T
F
83
84
F
T
85
T
86
T
87
T
88
89
F
T
90
T
2
Judges' comments should be constructive and reflect knowledge of the brewing, fermentation, bottling, and handling process.
Judges' comments need to provide information on how to improve the entry as warranted.
Scores should not be assigned to the aroma section immediately because the entry's aroma profile may change over time.
Each section must be scored with a number prior to writing any comments, to best capture your first impressions.
To assure objectivity, you should never write your full name or put contact information on the scoresheet.
You should write your full name and judging rank on each scoresheet.
You should always fill out the “Style Scales” on the scoresheet, as a good check against your scores.
You should use the “Overall Impression” section of the scoresheet to refer to how the entry compares to other entries in the
flight.
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.
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.
The courteous lower limit for scores assigned to “Problematic” beers is 6 points-one point for each section of the scoresheet.
The courteous lower limit for scores assigned to “Problematic” beers is 13 points.
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.
It is preferable to use ink on scoresheets so that your scores and comments cannot be altered by contest personnel.
It is preferable to use mechanical pencils, rather than wooden pencils, on scoresheets so that wood odors do not interfere with
beer aromas.
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.
Entrants may contact the judge, the competition director, or their BJCP Regional Representative if they are dissatisfied with
any aspect of their scoresheets.
When your flight has finished, you should avoid having conversations that might distract other judges who have not yet
finished their flights.
When your flight has finished, it is OK to visit other flights still in progress to see how beers you have entered are faring.
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.
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.
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.
How to Answer
* Use Common Sense. With few exceptions, judging
procedures boil down to common sense, common courtesy and
basic ethics.
* Answer all the questions. At worst, you've got a 50%
percent chance of being right and you never lose points by
guessing.
* Answer quickly. There are no trick questions and each
question is worth a trivial 0.22 point! If you don't know the
answer, guess and move on!
Discussion
* The judging rules are mostly common sense, common
courtesy and fairness. When in doubt follow The Golden Rule:
"Do unto others as you would have them do unto you," or,
"Would I want someone to do this to me?"
- Be polite: To anyone involved in the competition and to
the entrants whose beers you're judging. If practical, higherranked judges should use judging as a chance to teach stewards
and lower-ranked judges on the flight.
- Cooperate with other judges: Get within 7 points (or less)
of the other judges during "consensus judging." The head judge
can't overrule the scores of other judges on the flight. If you can't
get within 7 points, all the judges on the flight must agree to call
in another judge as a "mediator."
- Provide the highest quality feedback you can and be
willing to stand by it: Fill out score sheets quickly (10 minutes
or less per entry). Fill out score sheets completely. Provide
helpful, polite feedback, regardless of the beer's score. Don't
make blanket statements; instead phrase your comment as a
question. Put your name, rank and email address on each score
sheet. Judge each entry from a small sample, don't drink to
excess.
- Protect your sense of smell and taste before and during
judging: No greasy or spicy food, smoking, decongestants,
strong cologne or perfume or unpleasant body odor either before
or during judging. Don't judge unless you're fit to do so. You
may remove foul-smelling entries from the table after they've
been judged.
- Don't interfere with others' ability to judge: Don't talk
loudly, talk to judges judging other flights, make rude comments
about the beers you're judging or pollute the air in the judging
room with strong smells.
- Give each entry as much of a chance as possible: Judges
can't disqualify entries. Taste every entry, no matter how it looks
or smells. Smell the beer immediately after it's poured to catch
delicate volatile compounds. Retaste the beer as it warms to
determine how it "develops." Judge each beer according to the
style guidelines. Make sure you taste the beer at the right
temperature. If the beer is badly flawed, request a second bottle.
Judge just one beer at a time, finish judging each entry before
you move on to the next one.
- The head judge for a flight is responsible for the
paperwork and other decisions affecting the steward and the
order in which the flight is tasted. If practical, stewards may
sample beer with judges.
- Protect the anonymity of entries.
- Avoid conflicts of interest: Don't judge your own beers.
Don't influence other judges judging your beer.
- Novices (non-BJCP ranked judges) serve at the whim of
the competition director and should be paired with a BJCPranked judge.
- The minimum conventional courtesy score is 13 no matter
how foul the beer (Mnemonic: "unlucky 13").
Section II: The Style Questions
There are eight (8) possible style questions, most of which
ask you to “compare and contrast” three (3) different substyles
of beer described in the BJCP guidelines. Almost all of the style
questions are scored as follows (key portions are capitalized):
6 points: DESCRIBE the AROMA,
APPEARANCE, FLAVOR, AND MOUTHFEEL of
each sub-style as in the BJCP Style
Guidelines. [2 points per style]
2 points: IDENTIFY AT LEAST ONE
ASPECT of the ingredients (malts,
hops, water chemistry) or background
information (history, fermentation
techniques
and
conditions,
or
serving methods) that distinguishes
each sub-style. [0.67 points per
style]
1 point: For each of the substyles, NAME at least ONE CLASSIC
COMMERCIAL EXAMPLE as listed in the
BJCP Style Guidelines. [0.33 points
per style]
1
point:
DESCRIBE
THE
SIMILARITIES AND DIFFERENCES between
the three sub-styles. [0.33 points
per style]
Overall Strategy
* The style questions constitute 50% of your grade on the
written portion of the exam, or 35% of your total score. This
makes it the most important part of the exam.
* Since knowledge of the BJCP Style Guidelines is also
required to do well on the procedures and troubleshooting
sections of the written exam, as well as the tasting portion of the
exam, style knowledge indirectly affects your entire score,
making it even more important.
* To get a good score on this section, you must know key
sections of the BJCP guidelines backwards and forwards.
Ideally, you won’t just have them memorized; you’ll understand
why the guidelines describe each beer as they do!
* Practically, having the guidelines more-or-less committed
to memory helps you judge faster.
* Ideally, you will know how a specific beer fits into a
particular sub-style, or why it doesn’t fit. This allows you to
better describe a particular beer you’re tasting.
How to Answer the Style Questions
1. FOLLOW INSTRUCTIONS. The style questions primarily
ask you to define the aroma, appearance, flavor and mouthfeel
of three different styles of beer, not to "compare or contrast"
them or describe how they're made.
2. Set up your answer as a grid or outline. There is no right
format, as long as it’s neat and gets your answer clear.
guidelines, you’ll run out of time.
- Use bullet points to get the key points across.
3. Write something for each section, even if you can't remember
anything about a particular aspect of a beer. If you leave a
section blank, you get zero points, while you can't lose points for
guessing.
5. The “Identify at least one aspect” part of the question is
your second focus point.
* It’s only two points though, so don’t focus on it at the
expense of the sensory description!
* Identify 2-3 aspects for maximum points. More than 3
won’t give you any extra points.
* Write each statement as a phrase or sentence which
accurately describes some fact about the beer.
* Be accurate and provide some detail, but don’t get too
involved. It’s fine to provide obscure or detailed facts, but you’re
better off keeping it simple. You don't need to write a book!
* “Vital statistics” about a beer (e.g., O.G., F.G., ABV,
SRM) count as “aspects.”
4. The “describe aroma, appearance, etc.” should occupy the
bulk of your time. It counts for 60% of your score on each style
question.
* Always mention Aroma, Appearance, Flavor and
Mouthfeel although graders don’t always give them equal
weight. Practically, an accurate description of each characteristic
usually gives you 0.5 point per characteristic per style.
* Prioritize! Mention important points first. For example,
when describing the aroma of a dry stout it’s much more
important to mention chocolate, coffee and roasted grain notes
than to mention fruity esters.
* Describe each aspect of each sensory characteristic. If
practical, quote the BJCP Guidelines verbatim. To save time,
though, you can summarize as long as your summary is perfectly
accurate. Remember:
Aroma: Malt, Hops, Esters, Other aromatics.
Appearance: Color, Clarity, Head (Retention, Color and
Texture).
Flavor: Malt, Hops, Fermentation characteristics,
Balance, Finish/aftertaste, and other flavor characteristics.
Mouthfeel: Body, Carbonation, Warmth, Creaminess,
Astringency, Other palate sensations.
- You should know all these sensory descriptors by heart,
so you can work quickly and methodically as you describe each
beer.
* Beer flavor typically “follows the nose,” so you can
repeat most of what you wrote for aroma for the flavor section.
Just don’t forget things like hop bitterness, balance, finish,
aftertaste, etc. which aren’t evident in the aroma!
* Use your sensory memory. If you can’t recall what they
guidelines say, try to describe a “classic example” of the style
that you’ve tasted from memory. This is where extensive tasting
experience helps!
* Use your brewing experience. If you know your
ingredients and techniques reasonably well, you can make
shrewd guesses about how the beer “should” smell and taste. For
example, for a beer made with English ale yeast, you might get
points for writing “fruity apple esters” for aroma.
* Work Quickly. Don’t try to regurgitate the style
6. List ONE (and JUST one) commercial example for each
style. This is an easy point and should take you just a few
seconds to write, giving you more time for other parts of the
question.
* Just List ONE example. You get no points for listing
more than one commercial example. Even worse, if you list
more than one, if any of your examples are wrong you lose the
point!
* ONLY list BJCP listed commercial examples. No matter
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.
7. Don’t forget the “Compare and Contrast” section!
Grid Example 1
Aroma
Appearance
Flavor
Mouthfeel
Details
Similar
Different
Example
Style 1
Style 2
Style 3
1.
2.
3.
1.
2.
3.
1.
2.
3.
* Try to understand the common elements of the three
beers listed (e.g., color, ingredients, process) and make that the
basis of your response.
* 2-3 short, well-written sentences describing obvious
variations are sufficient to get the point.
- If applicable, mention differences in category and substyle. (e.g., Belgian Blonde Ale - 18A vs. Helles Bock - 5A).
* It’s just one point! Don’t spend too much time on it.
8. Answer According to the Current BJCP Style Guidelines.
Even if you disagree with the BJCP style guidelines, the exam
isn’t the place to argue the point.
* Note that beer writers and other beer competition
organizers (e.g., Brewers Association, CAMRA) often define
beer styles differently than how the BJCP defines them. This is
particularly true for older and European sources.
* You get very little “extra credit” for citing any style
information from sources other than the guidelines, while
running the grave risk of losing points by writing something
which is at odds with them.
9. Don’t Bother With Vital Statistics! Style Questions
specifically don’t ask about Vital Statistics, so they don’t need to
be included in your answer.
* The only place on the exam where you can lose points for
not mentioning vital statistics is the all-grain recipe question.
Discussion of Individual Style Questions
This section covers detailed answers to each of the possible style questions.
Style Question S0. “Compare 3 Styles”
For each of the three sub-styles style-1, style-2, and style-3, provide
a statement describing the sub-styles as well as the differences and
similarities between them by addressing each of the following topics:
The styles groupings for question S0 are drawn from the following list:
Style-1
Style-2
American Amber Ale
American Pale Ale
American Amber Ale
American Brown Ale
American Amber Ale
American Pale Ale
American Barleywine
Old Ale
American Brown Ale
American Pale Ale
American Brown Ale
Mild
American Brown Ale
Mild
American IPA
English IPA
American Pale Ale
Belgian Pale Ale
American Pale Ale
English Barleywine
American Stout
Dry Stout
American Stout
Dry Stout
American Stout
Dry Stout
American Stout
Dry Stout
American Stout
Foreign Extra Stout
American Stout
Foreign Extra Stout
American Stout
Foreign Extra Stout
American Wheat or Rye Beer
Straight (unblended) Lambic
American Wheat or Rye Beer
Weizen/Weissbier
Baltic Porter
Belgian Dark Strong Ale
Belgian Blond Ale
Belgian Dubbel
Belgian Blond Ale
Belgian Golden Strong Ale
Berliner Weisse
Flanders Red Ale
Bière de Garde
California Common Beer
Bohemian Pilsener
Classic American Pilsner
Bohemian Pilsener
German Pilsner (Pils)
Bohemian Pilsener
German Pilsner (Pils)
Brown Porter
Dry Stout
Brown Porter
Mild
Brown Porter
Munich Dunkel
Brown Porter
Munich Dunkel
Brown Porter
Munich Dunkel
California Common Beer
Irish Red Ale
Style-3
California Common Beer
American Pale Ale
California Common Beer
Strong Scotch Ale
California Common Beer
Northern English Brown Ale
Southern English Brown Ale
Imperial IPA
Extra Special/Strong Bitter (English Pale Ale)
Strong Scotch Ale
Foreign Extra Stout
Oatmeal Stout
Robust Porter
Sweet Stout
Oatmeal Stout
Robust Porter
Sweet Stout
Weizen/Weissbier
Roggenbier (German Rye Beer)
Imperial Stout
Belgian Tripel
Belgian Tripel
Straight (unblended) Lambic
North German Altbier
German Pilsner (Pils)
Premium American Lager
Standard American Lager
Robust Porter
Southern English Brown Ale
Northern English Brown Ale
Schwarzbier
Southern English Brown Ale
Oktoberfest/Märzen
Cream Ale
Dark American Lager
Doppelbock
Doppelbock
Doppelbock
Dortmunder Export
Dry Stout
Dry Stout
Düsseldorf Altbier
Düsseldorf Altbier
Düsseldorf Altbier
Eisbock
English Barleywine
Foreign Extra Stout
Irish Red Ale
Mild
North German Altbier
Scottish Heavy 70/Scottish Light 60/Scottish Light 60/Standard/Ordinary Bitter
Straight (unblended) Lambic
Kölsch
Munich Dunkel
Eisbock
Eisbock
Maibock/Helles Bock
German Pilsner (Pils)
Foreign Extra Stout
Robust Porter
Irish Red Ale
North German Altbier
Oktoberfest/Märzen
Maibock/Helles Bock
Old Ale
Robust Porter
North German Altbier
Scottish Light 60/Oktoberfest/Märzen
Scottish Export 80/Scottish Export 80/Scottish Heavy 70/Special/Best/Premium Bitter
Weizen/Weissbier
How to Answer
* Some variant of this question WILL be on the exam.
* Sadly, it is impractical to create “cram sheets” for it; you
just have to know your stuff.
* Each line on the chart above represents a possible variant
of the question. (Rather than one random choice from each
column.)
* The beers on the list aren’t chosen at random. They are
either different styles within the same category, or beers which
are closely related and/or are commonly confused.
* The beer styles most likely to occur are: Dry Stout and
American Stout, then American Pale Ale, Foreign Extra Stout
and Strong Scotch Ale, then Brown Porter, California Common
Beer, Northern German Altbier, Oktoberfest and Robust Porter.
* The only beer styles which aren’t on the list (which you
need to know for the exam) are: Vienna Lager, Blond Ale,
Dunkelweizen, Weizenbock, Saison, Flanders Brown Ale,
Gueuze, Fruit Lambic and Classic Rauchbier.
* The purpose of this question is to get you to really
understand the different substyles and to understand what makes
each substyle unique. Practically, this question is useful because
it allows you to determine if a beer is “to style” when judging,
and helps you determine how to categorize an unknown beer.
* Choose 1-2 similarities and 1-2 differences between the
various beers. Don’t go wild describing all the similarities and
differences between them; you don’t get any extra credit for
doing so.
* All the sample answers in this section give much more
information on details and similarities and differences than you
should write on the test! (They are designed to be complete, not
quick to write. For the test, they would be abbreviated.)
* The potential list of beer sub-styles and their chances of
appearing (out of 165 total and as a percentage) is as follows:
Style
American Amber Ale
American Barleywine
American Brown Ale
Chances
3
1
4
%
2%
1%
2%
Munich Helles
Schwarzbier
Maibock/Helles Bock
Traditional Bock
Traditional Bock
Munich Helles
Sweet Stout
Schwarzbier
North German Altbier
Oktoberfest/Märzen
Special/Best/Premium Bitter
Traditional Bock
Strong Scotch Ale
Sweet Stout
Oktoberfest/Märzen
Standard/Ordinary Bitter
Special/Best/Premium Bitter
Strong Scotch Ale
Strong Scotch Ale
Strong Scotch Ale
Extra Special/Strong Bitter (English Pale Ale)
Witbier
American IPA
American Pale Ale
American Stout
American Wheat or Rye Beer
Baltic Porter
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Tripel
Berliner Weisse
Bière de Garde
Bohemian Pilsener
Brown Porter
California Common Beer
Classic American Pilsner
Cream Ale
Dark American Lager
Doppelbock
Dortmunder Export
Dry Stout
Düsseldorf Altbier
Eisbock
English Barleywine
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Flanders Red Ale
Foreign Extra Stout
German Pilsner (Pils)
Imperial IPA
Imperial Stout
Irish Red Ale
Kölsch
Maibock/Helles Bock
Mild
Munich Dunkel
Munich Helles
North German Altbier
Northern English Brown Ale
1
6
7
2
1
2
1
1
1
1
2
1
1
3
5
5
1
1
1
3
1
7
3
3
2
1
2
1
6
4
1
1
3
1
3
4
4
2
5
2
1%
4%
4%
1%
1%
1%
1%
1%
1%
1%
1%
1%
1%
2%
3%
3%
1%
1%
1%
2%
1%
4%
2%
2%
1%
1%
1%
1%
4%
2%
1%
1%
2%
1%
2%
2%
2%
1%
3%
1%
Oatmeal Stout
Oktoberfest/Märzen
Old Ale
Premium American Lager
Robust Porter
Roggenbier (German Rye Beer)
Schwarzbier
Scottish Export 80/Scottish Heavy 70/Scottish Light 60/Southern English Brown Ale
Special/Best/Premium Bitter
Standard American Lager
Standard/Ordinary Bitter
Straight (unblended) Lambic
Strong Scotch Ale
Sweet Stout
Traditional Bock
Weizen/Weissbier
Witbier
2
5
2
1
5
1
3
2
2
3
3
3
1
2
3
6
4
3
1
1
1%
3%
1%
1%
3%
1%
2%
1%
1%
2%
2%
2%
1%
1%
2%
4%
2%
2%
1%
1%
Style Question S1. “Strong Ales”
Identify
three
top-fermenting
beer
styles
where
the
minimum
original gravity is 1.070 or higher.
For each style provide a statement
describing the style as well as the
differences and similarities between
the
styles
by
addressing
the
following topics:
How to Answer
* This question lends itself nicely to a “canned answer”
prepared in advance.
* Choose Doppelbock (5C), Belgian Tripel (18C) and
Strong Scotch Ale (9E). You’ll want the first two beers on the
list because they could appear on the recipe question. You’ll
want Strong Scotch Ale because you can use it as your answer if
you get Edinburgh on the “3 Cities” question (S6).
* Other suitable beers are Russian Imperial Stout (13F),
Imperial IPA (14C), Belgian Golden Strong Ale (18D), Belgian
Dark Strong Ale (18E), Old Ale (19A), English Barleywine
(19B) or American Barleywine (19C).
* For maximum credit, choose your third beer from a
category other than Belgian Strong Ale (i.e., not Belgian Golden
Strong Ale or Belgian Dark Strong Ale).
* DO NOT choose beers which can have an O.G. above
1.070, but aren’t always so strong (e.g., Baltic Porter or Belgian
Dubbel).
* DO NOT choose a Bock! They’re strong, but they’re
lagers, not ales.
* This question tests your knowledge of “big beers.” It is
the opposite of Question S7.
Style Question S2. “German Lagers”
Identify
three
distinctly
different
German
bottom-fermented
beer styles. Beer styles that are
variations of each other based on
color, strength or other similarly
subtle differences do not count as
distinctly
different
for
the
purposes of this question. For each
style provide a statement describing
the style as well as the differences
and similarities between the styles
by addressing the following topics:
How to Answer
* This question is almost identical to Question S1, but
covers German lagers.
* This is another question where you can make up your
own answer in advance to use as a cram sheet.
* Choose German Pilsner (2A), Oktoberfest (3B) and
Doppelbock (5C) since they all might be the subject of the recipe
question.
* Alternately, you can choose Traditional Bock (5A) as one
of your three examples, in case you get the “3 Cities” (S6)
question and Einbeck is one of the three cities on the list. Still,
the odds favor going with the first three beers on the list.
* If you don’t want to go with those three, choose beer
styles specifically described in the guidelines as being both
German and lagers: Münich Helles (1D), Dortmunder Export
(1E), German Pilsner (2A), Oktoberfest/Märzen (3B), Munich
Dunkel (4B), Schwarzbier (4C), Helles Bock (5A) or Eisbock
(5D).
* For maximum points, choose one from three different
categories. (e.g., German Pilsner, Oktoberfest and Doppelbock
Grid Example 2
Aroma
Appearance
Flavor
Mouthfeel
Details
Example
Similarities
& Differences
Style 1
Style 2
Style 3
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.
rather than Helles Bock, Traditional Bock and Doppelbock).
* Even though they are produced in Germany and/or might
be considered “lagers” for certain purposes, beers like Premium
American Lager (1C), Bohemian Pilsner (2B), Vienna Lager
(2A), Kölsch (6C) or Düsseldorf Alt don’t properly answer the
question.
Style Question S3. “Wheat Beers”
Identify
three
distinctly
different beer styles that contain
wheat as 25% or more of the grist.
Beer styles that are variations of
each other based on color, strength
or other subtle differences do not
count as distinctly different for
the purposes of this question. For
each
style
provide
a
statement
describing the style, as well as the
differences and similarities between
the
styles
by
addressing
the
following topics:
How to Answer
This question is almost identical to Question S1, but covers
Wheat beer.
* This is another question where you can make up your
own answer in advance to use as a cram sheet.
* Choose Weizen/Weissbier (15A), Berlinerweisse (17A)
and one of Witbier (16A), Straight (Unblended), Lambic (17D),
Gueuze (17E) or Fruit Lambic (17F). Weizen is a potential
recipe question (T14), Berlinerweisse can also be used for the
Low Alcohol beer question (S7) and a lambic can be used for the
Belgian beer question (S4). Lambic might also appear in the “3
Cities” question (S6) if you get “Senne Valley” as one of your
cities. If you choose it, Witbier can also be used for the “Belgian
beer” question (S4).
* Other acceptable styles for this question are American
Wheat (6D), Dunkelweizen (15B) and Weizenbock (15C).
* Choose only beer styles specifically described in the
guidelines as using at least 25% wheat. While many beers can
use a bit of wheat in the grist (e.g., Blonde Ale), you’re looking
for beers where wheat is a defining characteristic.
* For maximum points, choose one beer from three
different categories (i.e., no more than one beer from the
German Wheat or Rye or Sour Beer categories.)
Style Question S4. “Belgian Beers”
Identify
three
distinctly
different Belgian beer styles. For
each
style
provide
a
statement
describing the style as well as the
differences and similarities between
the
styles
by
addressing
the
following topics:
Discussion
* This question is almost identical to Question S1, but
covers Belgian beer.
* This is another question where you can make up your
own answer in advance to use as a cram sheet.
* Choose Belgian Tripel (18C), Witbier (16A), and one of
Straight (Unblended) Lambic (17D), Gueuze (17E) or Fruit
Lambic (17F). Tripel is a potential recipe question (T14) and a
potential strong ale (S1) answer. Witbier and Lambics are
potential answers to the wheat beer question (S3). Lambics are
also a potential answer to the “3 Cities” question (S6), if you get
Senne Valley” as one of your cities.
* Other acceptable styles are Belgian Pale Ale (16B),
Saison (16C), Bière de Garde (16D), Flanders Red Ale (17B),
Flanders Brown Ale/Oud Bruin (17C), Belgian Blonde Ale
(18A), Belgian Dubbel (18B), Belgian Golden Strong Ale (18D)
and Belgian Dark Strong Ale (18E).
* For maximum points, choose one beer from three
different categories.
* Choose only beer styles specifically described in the
guidelines as being specifically associated with Belgium, which
includes Wallonia, Flanders and Brussels.
* Don’t get tricky by mentioning Belgian Specialty Beer
(16E) - it isn’t covered by the exam.
Style Question S5. “Classic Example” or
“Describe a Virtual Beer”
Complete the attached scoresheet
marked
with
"Classic
Example
Scoresheet" as if you were judging a
classic commercial example of the
__________ style. You do not need to
complete
the
Overall
Impression
section but otherwise the scoresheet
should be completed as it would
during a normal competition. You
should describe a single exemplary
sample of the style as if you are
judging it during a competition.
Note: The style will vary for each
Grid Example 3
Aroma
Style 1
Style 2
Style 3
Similarities
Differences
&
1.
2.
3.
Appearance
Flavor
Mouthfeel
Details
Example
exam,
style
herb
don't
and could be just about any
other than the fruit, spice,
and specialty categories that
really have classic examples.
The scoresheet used for this question
http://www.bjcp.org/forms/exam_scoresheets.pdf.
is
here:
How to Answer
* This question will always be on the exam, so practice
writing out various answers for it under time pressure.
* You can’t prepare a “canned answer” for this one. You
just need to understand the guidelines for each of the possible
styles.
* Understand why each style is the way it is, rather than
just memorizing the guidelines. This will help you summarize
the guidelines in your own words.
* Imagine and describe a “virtual beer,” rather than just
writing down the relevant section of the guidelines.
* Describe the beer in absolute terms, naming specific
colors, flavors, aromas, etc., rather than ranges or variations. For
example, a beer isn’t “dark amber to dark copper” its one color
or the other.
* Prioritize. Mention important facts about the beer first.
* Comment on each aspect of each of the sensory
characteristics. All of the sensory descriptors will be on the
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.
* Don’t use language you wouldn’t use on a normal score
sheet during competition. Avoid weak or vague descriptors (e.g.,
“nice,” “good,” “appropriate.”)
* Score each section, giving high (70%+ of total points) for
each section. A good score range is 38 - 44; you’re describing a
world-class beer, but not a perfect one! If you described defects
in the beer, lower your score accordingly.
* You don’t need to give a total score.
* Circle the score that you would have given the beer (38 50) on the scoring section in the lower left-hand corner of the
page. Remember, you’re judging a classic commercial example
not a “perfect beer.”
* Fill in the stylistic information in the bottom right-hand
corner of the sheet. Since you’re “judging” a classic commercial
example, you should choose 5 for Stylistic Accuracy, Technical
Merit and Intangibles. If you described flaws in the beer, though,
you can give lower scores for Technical Merit and Intangibles.
* You don’t need to list a classic commercial example for
this style, although you get “brownie points” if you do. A good
place for this information is the Comments section at the top of
the score sheet. To make it easier for the graders, circle your
answer.
* If you have memorized the guidelines, but aren’t
particularly familiar with the beer style, use an abbreviated
version of the guidelines as your answer. For each sensory
descriptor of Aroma, Appearance, Flavor and Mouthfeel, choose
one descriptor of appearance and/or intensity for each. For
example, if the guidelines give you the option of “straw to dark
gold” for color, choose just “straw” or “dark gold,” or, if the
guidelines say “low to medium low floral, spicy noble hop
aroma” choose “low” or “medium low” for your intensity
descriptor and “floral” or “spicy” for your descriptive adjective.
* If you really know your stuff, you can get brownie points
for ACCURATELY describing the signature characteristics of a
particular brand of beer (e.g., slight acetaldehyde notes present
in Budweiser). If you want to be a smartass, you can also
describe signature defects associated with commercial examples
of the style (e.g., skunkiness found in badly handled green-bottle
lagers, oxidation found in badly-aged imported beers). If you do
this though, not only do you need to know the style guidelines
very well you also need to have a very good mental picture of
the beer you’re describing!
Style Question S6. “Historic Beer Cities”
Identify, describe, and give at
least one classic commercial example
as
listed
in
the
BJCP
Style
Guidelines of a major beer style
commonly
associated
with
the
following
three
classic
brewing
centers: [Chosen from a list of
Bamberg,
Berlin,
Burton-on-Trent,
Dublin,
Düsseldorf,
Edinburgh,
Einbeck, Köln (Cologne), Newcastle,
San Francisco, Senne Valley and
Vienna].
How to Answer
* This question is similar to Question S1, but also tests
your knowledge of commonly accepted beer history.
* For the purposes of the exam, the “correct” beers for the
cities are on the list are as follows:
City
Bamberg
Berlin
Burton-on-Trent
Dublin
Düsseldorf
Edinburgh
Einbeck
Köln (Cologne)
Newcastle [-onTyne]
San Francisco
Senne Valley
Vienna
“Correct” Beer Style
Classic Rauchbier (22A)
Berlinerweisse (17A)
English IPA (14A) or Extra Special/Strong
Bitter (English Pale Ale) (8C),
Dry Stout (13A)
Düsseldorf Alt (7C)
Scottish Ale (60/- Light, 70/- Heavy or 80/Export) (9A-C) or Strong Scotch Ale (9E)
Traditional Bock (5B)
Kölsch (6C)
Northern English Brown Ale (11C)
California Common (7B)
Straight (Unblended) Lambic (17D),
Gueuze (17E) or Fruit Lambic (17F)
Vienna Lager (2A)
* The scoring for this question varies from other style
questions, in that it doesn’t ask you to give details about the beer
or to compare and contrast the three styles.
* List the Correct Style for each city.
* Describe Aroma, Appearance, Flavor and Mouthfeel for
each.
* List ONE classic commercial example for each beer style.
* Give 2-3 details about the beer. Ideas:
- How does the beer compare to similar beers from the
same region or in the same style category?
- How does the local water influence the style? (See
Question T8.)
- Factoids about the history of the style or local beer
culture.
- Factoids about ingredients or process.
- Vital statistics.
* Remember, this is a STYLE question, not a history or
culture question, focus on Aroma, Appearance, Flavor and
Mouthfeel.
- While the list of accepted styles is incomplete, and
sometimes incorrect, the exam isn’t the place to challenge
accepted wisdom. Just give the answer that will get you the best
score and move on.
* Because the cities on the list are chosen randomly, it is
impractical to create a sample answer to this question. Just know
the styles associated with each area.
* Notice that several beers on the list are also potential
candidates for other questions:
Berlinerweisse: Questions S3 & S7.
Scottish 60/- Light: Question S7.
Strong Scotch Ale: Question S1.
English Pale Ale/ESB: Question T14.
Lambics: Questions S3 & S4.
Style Question S7. “Low Gravity Beer”
Identify
three
top-fermenting
beer
styles
where
the
maximum
original gravity does not exceed
1.040.
Beer
styles
that
are
variations of each other based on
color, strength or other subtle
differences
do
not
count
as
distinctly
different
for
the
purposes of this question. For each
style provide a statement describing
the style as well as the differences
and similarities between the styles
by addressing the following topics:
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
This section of the exam covers your knowledge of sensory
characteristics found in beer, the major ingredients that go into
it, and techniques used to brew it.
There are twelve (12) possible troubleshooting and
procedure questions, divided into three categories:
1. Troubleshooting: The troubleshooting questions ask you
to describe two or three common problems.
2. Ingredients: The ingredients questions ask you to briefly
describe the four ingredients use to make beer - malt, hops,
water and yeast.
3. Brewing Procedure: The procedure questions ask you to
discuss common brew procedures or produce a hypothetical
recipe.
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
makes it the second most important part of the exam.
* The scoring for each question is slightly different,
although scoring falls into two different patterns: 3, 3 and 4
points for questions with three sections or 5 and 5 points for
questions with two points.
* There will always be one question from each of the three
sub-categories.
* Typically, the fourth question in this section will be the
infamous “all-grain recipe” question.
* Some of the technical questions are easier than others,
unlike the style questions. You should use the time you gain by
quickly answering the easy problems to spend more time
answering the more complex problems.
* The technical section indirectly affects your Tasting
score, since knowledge of troubleshooting and procedure in
necessary to give good feedback when judging.
* There is no one good source you can memorize and do
well on the exam; you must have a certain amount of practical
experience as a brewer and as a beer taster.
* The information in the technical section is the most
useful knowledge you gain by preparing for the BJCP exam. It is
based on well-understood scientific and technical knowledge, so
it will never change that much, even if the style guidelines
change.
A. Troubleshooting Subsection Questions
* There are three questions in this category: T1, T2 and
T3.
* Questions T2 and T3 are nothing more than limited,
reworded versions of Question T1!
* The overlapping topics are Cloudiness (T1 & T2),
Diacetyl (T1 &T2), Head Retention (T1 & T2) and Thin body
(T1 & T3), be sure to know those topics particularly well!
* This section indirectly affects the tasting portion of the
exam, since the beers you taste for that section of the exam are
likely to have off-flavors or aromas, which you must identify
and describe.
* In addition to what you must know to answer the
troubleshooting questions, you should have a passing familiarity
with all the off-flavors described on the BJCP Beer Scoresheet
and the BJCP Beer Faults Troubleshooter.
BJCP Exam Study Guide
http://www.bjcp.org/study.php#exam
BJCP Beer Faults Trouble-Shooter
http://www.bjcp.org/Beer_faults.pdf
BJCP Beer Score Sheet
http://www.bjcp.org/SCP_BeerScoreSheet.pdf
Key Supplemental Resources
The Complete Handbook of Home Brewing.
Dave Miller’s Homebrewing Guide.
Homebrewing Vol. 1.
How to Brew.
Additional Resources
Beer: Tap into the Art and Science of Brewing
New Brewing Lager Beer
Principles of Brewing Science, 2nd Edition
Yeast: The Practical Guide to Beer Fermentation
Technical Question T1. “Off Flavors”
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? (three will be given)
3 points
Describe each
characteristic.
Identify the causes and
controls for each
characteristic.
Identify appropriate/
inappropriate styles.
4 points
3 points
The choices will be drawn from: a)
cloudiness, b) buttery, c) low head
retention,
d)
astringency,
e)
phenolic,
f)
light
body,
g)
fruitiness, h) sourness, i) cooked
corn, j) bitterness, k) cardboard,
l) sherry-like, m) acetaldehyde, n)
alcoholic.
How to Answer
* You should set up your answer as a grid, with sufficient
space to answer each aspect of the question; like this:
Descriptor
Describe/Discuss/
Cause
Avoid/Control
Appropriate?
Styles?
1.
2.
3.
* List a couple of synonyms for each characteristic.
Study Resources
* Describe how the characteristic is detected (appearance,
aroma, flavor, mouthfeel).
* Briefly state the most common cause or causes of the
characteristic. If there are multiple causes, choose the most
common 2-3.
* Give 2-3 methods of increasing, decreasing or
controlling the characteristic.
* State whether the characteristic is ever appropriate for a
beer style, as a “Yes” or “No” answer.
- The safe answer is YES. Only astringency and cardboard
are never appropriate.
* List the beer styles where the characteristic is
appropriate or inappropriate, and at what levels.
* Prioritize! Your answers should condense the relevant
technical information as much as possible while still showing
good depth of knowledge. It’s impossible to write everything
about the various technical faults within the time allowed.
* Discuss the most common causes and most appropriate
controls first. If you have time, discuss less important issues.
* At the very least, you should be familiar with the causes
and controls for all the off-characteristics mentioned on the
BJCP beer scoresheet. But, be aware that that list isn’t complete!
Technical Question T2. “Head Retention,
Clarity and Diacetyl”
Explain how the brewer gets the
characteristics
a)
good
head
retention, b) clarity in a beer, and
c) a proper diacetyl level for style
in his/her beer:
3 points
4 points
3 points
Describe
each
characteristic.
Identify the causes and
controls
for
each
characteristic.
Identify
appropriate/inappropriate
styles.
and mouthfeel in his/her beer. Cover
the following topics:
5 points
5 points
Describe
each
characteristic.
Identify the causes and
controls for both.
Discussion
* This question is a reworded version T1 (Alcohol,
Astringency, Thin Body) but incorporates additional material.
* Set up your answer as a series of paragraphs or as a two
or three column grid. One part of your answer should describe
what mouthfeel is. The other part should describe and list the
causes of various aspects of mouthfeel and how to control them.
* There is actually just one part to this question, since
body is just an aspect of overall mouthfeel.
- Mention that body is a part of mouthfeel in part 1. Then
move on to part 2.
- Focus on Body, rather than other aspects of mouthfeel,
since it counts for half your score on this question.
* You aren’t asked for styles where the characteristics are
appropriate. Concentrate on aspects of mouthfeel, their causes
and techniques for controlling them.
Note: The BJCP treats mouthfeel as being co-equal with
flavor and defines it as being composed of astringency, body,
carbonation, creaminess, warmth, and other palate sensations. In
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
theory, however, just give the answer you’re expected to give.
A partial sample answer to Question T3
Body
Describe: Body is an aspect of Mouthfeel (see below).
Mouthfeel
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
and other chemical reactions.
How to Answer
* Notice that this question is nothing but a reworded,
limited version of Question T1!
1) Good Head Retention: See Head Formation and
Retention, above.
2) Clarity: See Cloudiness, above.
3) Diacetyl: See Vicinal Diketones (VDK), above.
* Set up the question in three sections, one for each
characteristic. You can write short paragraphs or an outline with
bullet points.
* Don’t forget to identify appropriate or inappropriate
beer styles!
Technical Question
Mouthfeel”
T3.
“Body
and
What are body and mouthfeel?
Explain how the brewer controls body
Element
Astringency
Body
Carbonation
Creaminess
Warmth
Other
Describe/Cause
Describe:
Cause:
Describe:
Cause:
Describe:
Cause:
Describe:
Cause:
Describe:
Cause:
Describe:
Cause:
Control
To Eliminate:
To Increase:
To Reduce:
To Increase:
To Reduce:
To Control:
To Increase:
To Reduce:
To Control:
The following section gives extremely detailed information
about each relevant aspect of mouthfeel. Your answer should
condense this information as much as possible.
Mouthfeel
Describe: Mouthfeel is the tactile character of food or
drink -how it “feels” in your mouth and how it stimulates the
sensory nerves of your mouth and tongue other than the
tastebuds. Mouthfeel of beer is determined by levels of
Astringency, Body (Viscosity), Carbonation, Creaminess
(Mouth Texture), Warmth (Alcohol) and Other Palate Sensations
(e.g., temperature and chemical warming or cooling sensations).
Astringency
Detected in: Mouthfeel.
Described As: Astringent, drying, harsh, numbing,
puckering. Always a fault.
Typical Origins: Grains, wood aging, fruits or spices.
Typical Concentrations in Beer: ?.
Perception Threshold: ?.
Beer Flavor Wheel Number: 1340.
Discussion: Caused by Phenols (esp. polyphenols =
tannins) acting on nerves and physically drying tissues.
Polyphenols are naturally found in grain husks and other tough
plant material. Imparted to beer from grain husks, but also
excessive hop levels, fruit/spice/herb/veg. additions, Barrelaging Hot break & trub carried into fermenter. Cold break
carried into finished beer. Highly alkaline water. Bacterial
infection. Yeast autolysis.
To Avoid: * Don’t overmill grain. Don’t oversparge/rinse
grains. Keep sparge water at or below 5.8 pH. Don’t collect
runoff below 0.008 S.G. Don’t expose grains to temperatures
above 168 °F. * Rolling boil of at least 1 hour to promote hot
break. Proper hot & cold break separation. * Age wood-aged
beer for longer period of time. * Remove pits, stems and husks
from fruit before adding to beer. Don’t expose fruit, herbs or
spices to temperatures above 168 °F. * Avoid alkaline (i.e., high
carbonate) or high sulfate (above ~200 ppm) water. * Observe
proper sanitation to avoid bacterial infection. * Don’t leave beer
on yeast cake for more than 1 month to avoid autolysis.
When is Astringency Appropriate?: High levels of
astringency are never appropriate. Very low levels of
astringency are acceptable in wood-aged beers, beers made with
a high proportion of dark malt or roasted grains, and beers made
with fruits or spices which are high in tannins (e.g., cranberries,
cinnamon).
Body (Viscosity) - Remember: Focus mostly on this section!
Detected in: Mouthfeel.
Described As: Ranges from very thin (bland, characterless,
diluted, empty, flavorless, watery) to very full (chewy, cloying,
filling, satiating, unctuous).
Typical Origins: Grain.
Typical Concentrations in Beer: ?.
Perception Threshold: ?.
Beer Flavor Wheel Number: 1410 (Body), 1411 (Watery),
1412 (Characterless), 1413 (Satiating), 1414 (Thick).
Discussion: A subjective measure of palate fullness or
viscosity - how “rich” or “filling” the beer feels in your mouth.
Body is primarily determined by the concentration of dextrins,
oligosaccharides & medium-length proteins in finished beer.
Gums and highly caramelized sugars also play a role. Nonflocculent yeast or suspended starch particles contribute to
sensation of body.
To Increase: Increase wort gravity. Use malts adjuncts
with more dextrins (e.g., toasted, caramel/crystal malts) Use
higher protein malts (e.g., wheat, rye, oats) or unmalted proteinrich grains (e.g., flaked rye or oats). Skip protein/beta-glucan
rests. Don’t filter or fine beer. Don’t cold condition for long
periods of time. Choose non-flocculent yeast strain. Mash at
higher temp. (162 - 167 °F). Practice good sanitation.
To Reduce: Reduce wort gravity. Use fully fermentable
sugar adjuncts. low mash temp. (140 - 150 °F) promotes BetaAmylase activity, prod. thinner, more fermentable wort. Protein
rest (122 - 133 °F) - esp. a long protein rest. Beta-glucan rest
(110 °F) - esp. a long rest breaks. Bacterial/Wild yeast infection
can metabolize dextrins. Filtration through a 1 micron or smaller
filter will remove dextrins and proteins.
When is Body Appropriate?: Body is an inherent part of
any liquid, so all beers have body. High alcohol, malt-focused
beers can have very full body (e.g., doppelbock, Russian
imperial stout, barleywines), while light American-style lagers,
especially low-calorie or low-carbohydrate “lite” lagers, will
have thin body. Some varieties of sour beers, where microflora
have consumed most of the available starches, will also have
thin body (e.g., Berlinerweisse, lambics).
Carbonation
Detected in: Mouthfeel.
Described As: Drying, effervescent, lively, lightening,
prickly, stinging or tingling. Low carbonation can be described
as being flat or lifeless. High carbonation can be described as
gassy. Small bubbles are generally due to bottle conditioning,
larger bubbles might be due to force carbonation. Carbonation
affects perception of Creaminess and is also the driving force
behind head formation.
Typical Origins: Yeast.
Typical Concentrations in Beer: ?.
Perception Threshold: ?.
Beer Flavor Wheel Number: 1360 (Carbonation), 1361
(Flat), 1362 (Gassy).
Describe: Carbon dioxide is produced by yeast during
fermentation, accounting for about 50% of metabolic products.
Carbon dioxide is forced into solution under pressure,
traditionally occurring when beer was bottled or packaged in
sealed casks. Since the 1900s, brewers have also for forcecarbonated bottled or kegged beer. Kegged beer is also forced
from the tank using carbon dioxide.
Homebrewers typically get carbon dioxide into their beer
by bottle-conditioning, by adding priming sugar or fresh or
partially fermented wort to their raw beer just before packaging,
at the rate of ½ to ¾ cup of priming sugar (or equivalent, like dry
malt extract) per 5 gallons. (Also see Question T9: Kräusening).
Some commercial breweries bottle condition their beers as well,
notably some producers of German wheat beer beers and
Belgian strong ales.
Carbon dioxide is detected as a prickliness or effervescence
because it activates the trigeminal nerve (the nerve responsible
for sensation in the face, which has branches which terminate in
the mouth and tongue).
In addition to its effects on mouthfeel, high levels of
carbon dioxide can indirectly affect other sensory aspects:
Aroma: Escaping carbon dioxide and bursting bubbles
formed by carbon dioxide help carry volatile aroma compounds
out of solution, thus increasing beer aroma.
Appearance: Carbon dioxide bubbles are visible in the
glass unless the beer is flat. Escaping carbon dioxide is the main
force behind head formation, so it directly affects head
formation and retention.
Flavor and Mouthfeel: High carbonation levels can affect
perception of flavor and body due to “drying” and “lightening”
effects on flavor and body. Conversely, low carbon dioxide
levels can make flavors seem sweeter and more intense, and
make body seem fuller.
To Increase: If bottle conditioning, increase priming sugar
during packaging. If necessary, add yeast or yeast nutrient at
packaging to quickly obtain proper CO2 levels. Cap firmly to
keep gas from escaping. If force carbonating choose proper CO 2
level for style. Don’t agitate beer excessively (removes CO2).
To Reduce: Reduce priming sugar, kräusening or CO2
pressure. Allow beer to stand or off-gas before consuming.
When is Carbonation Appropriate?: Most beers have
some degree of carbonation (see table below). Unblended
lambics and other Belgian sour beers have very little to no
carbonation. Cask-conditioned English, Irish and Scottish beers,
notably bitters and English pale ales, are cask-conditioned,
resulting in low carbonation, but they are not truly flat. German
wheat beers and bottle-conditioned Belgian strong ales can have
very high levels of carbonation, as can gueuze and fruit lambics.
Carbonation Levels for Various Beer Styles
Style
Volumes of CO2
American Amber Ale
2.2-2.8
American Brown
1.5-2.5
American Dark Lager
2.5-2.7
American Lager
2.6-2.7
American Light Lager
2.6
American Pale Ale
2.2-2.8
American Pilsener
2.6-2.7
American Premium Lager
2.6-2.7
American Wheat
2.3-2.6
Bamberg Rauchbier
2.2-2.6
Barley Wine
1.3-2.3
Belgian Dubbel
1.9-2.4
Belgian Fruit Lambic
2.6-4.5
Belgian Gueuze Lambic
3.0-4.5
Belgian Lambic
0-0.75
Belgian Pale Ale
1.9-2.5
Belgian Strong Ale
1.9-2.4
Belgian Tripel
1.9-2.4
Belgian White (Wit)
2.1-2.6
Berliner Weisse
3.5
Bière de Garde
?
Bock
2.2-2.7
Bohemian Pilsener
2.3-2.5
Brown Porter
1.7-2.5
California Common
2.4-2.8
Cream Ale
2.6-2.7
Doppelbock
2.3-2.6
Dortmunder/European Export
2.6
Dunkelweizen
3.6-4.5
Düsseldorf Altbier
2.2-3.1
Eisbock
2.4
English Best (Special) Bitter
0.75-1.3
English Brown
1.5-2.3
English Dark Mild
1.3-2.0
English Light Mild
English Old/Strong Ale
English Ordinary Bitter
English Pale Ale
English Strong (Extra Special)
Bitter
Flanders Brown
Foreign-Style Stout
German Pilsener
Helles Bock
Imperial Stout
India Pale Ale
Irish Dry Stout
Kölsch
Maibock
Märzen/Oktoberfest
Münchner Helles
Munich Dunkel
North German Altbier
Oatmeal Stout
Oud Bruin
Robust Porter
Schwarzbier
Scottish Export Ale
Scottish Heavy Ale
Scottish Light Ale
Strong Scotch Ale
Sweet Stout
Traditional Bock
Vienna Lager
Weizen/Weissbier
Weizenbock
1.3-2.0
1.5-2.3
0.75-1.3
1.5-2.3
0.75-1.3
1.9-2.5
2.3-2.6
2.5
2.2-2.7
1.5-2.3
1.5-2.3
1.6-2.0
2.4-2.7
2.2-2.7
2.6-2.7
2.3-2.7
2.2-2.7
2.2-3.1
?
1.9-2.5
1.8-2.5
2.2-2.6
0.75-1.3
0.75-1.3
0.75-1.3
1.5-2.3
2.0-2.4
2.2-2.7
2.4-2.6
3.6-4.5
3.7-4.7
Creaminess (AKA Mouth Texture, Stickiness, Oiliness)
Detected in: Mouthfeel.
Described As: Creamy, oily, mouth-coating, rich, slippery,
smooth. In some ways, “creaminess” it is the opposite of “crisp”
mouth texture.
Typical Origins: Grain.
Typical Concentrations in Beer: ?.
Perception Threshold: ?.
Beer Flavor Wheel Number: n/a.
Discussion: Creaminess is the degree to which the liquid
clings to, and coats, the mouth. It is closely related to body and
carbonation levels. To some extent creaminess is affected by
presence of the same ingredients which aid head retention and
formation - short chain proteins and carbohydrates (e.g.,
dextrins, oligosaccharides, beta-glucans). Perception of
creaminess can also be affected by sub-threshold levels of
diacetyl, which are detected only as slickness or richness in
mouthfeel and by use of grains or other materials which are
naturally oily (e.g., oats).
To Increase: * Protein rest to break down proteins. Betaglucan rest to break down gums. Higher temperature mash
which promotes formation of dextrins. * Use grains which are
naturally gummy and/or oily (e.g., oats). * Smaller bubble size
in carbonation (i.e., bottle-conditioning vs. forced carbonation).
Nitrogen dispense promotes smaller bubbles which increases
creaminess. * Sub-threshold levels of diacetyl.
To Decrease: * Extremely long protein or beta-glucan rest
which degrades those compounds to an excessive degree. Lower
temperature mash which promotes the formation of simple
sugars. * Reduced diacetyl levels. * Larger bubble size (i.e.,
forced carbonation).
When is Creaminess Appropriate?: Creamy texture might
be encountered in any full-bodied beer, especially one which
includes oats or oat malt as part of the grist (e.g., oatmeal stout).
Warmth (Alcohol)
Detected in: Mouthfeel.
Described As: Burning, hot, harsh, numbing, prickly,
solventy, smooth or warming. Can be felt in the nose, throat and
chest as well as the mouth.
Typical Origins: Yeast.
Typical Concentrations in Beer: See Ethanol and Fusel
Alcohol, above.
Perception Threshold: See Ethanol and Fusel Alcohol,
above.
Beer Flavor Wheel Number: 1370.
Discussion: Alcohol warm is caused by Ethanol or Fusel
Alcohols attacking pain receptor nerves in the mouth. Ethanol
causes “smooth” warming sensations. Higher alcohols produce
hot, harsh, solventy feelings.
To Increase: Increase wort gravity. Mash at lower
temperature (143-149 °F). Add fermentable sugars. Ferment at
higher temperatures.
To Reduce: Reduce wort gravity. Mash at higher
temperature range (149-158 °F). Ferment at cooler temperature
(to reduce higher alcohols) Age beer to allow higher alcohols to
degrade.
When is Alcohol Warmth Appropriate?: Any beer of 6%
ABV or higher might have detectable alcohol warmth. Harsh or
burning alcohol warmth is never appropriate, but smooth
warming from ethanol is expected, even welcome, in strong
beers.
compounds found in beer can include capsicum which causes
chemical burning and chlorophenols which can cause numbing
(although they are seldom encountered in high enough levels to
do so in beer). Wintergreen - methyl salicylate - can give the
illusion of cooling.
To Control or Avoid: See Chlorophenols, Phenols and
Spicy.
When is Pain or Numbness Appropriate?: Unpleasant
levels of pain or numbness are never appropriate. Low levels of
pain or numbness associated with capsicum or wintergreen
might be found in spice beers.
Powdery
Detected in: Mouthfeel.
Described As: Chalky, dusty cushion, dusty cushion,
grainy, gritty, irritating, minerally, particulate, particulate matter,
scratchy, silicate-like, siliceous.
Typical Origins: Process/technical faults, contamination.
Typical Concentrations in Beer: 0 mg/l.
Perception Threshold: ?.
Beer Flavor Wheel Number: 1350.
Discussion: Powdery mouthfeel is caused by suspended
solid materials in the beer. This fault is rarely encountered, since
solid materials tend to precipitate quickly. It is occasionally
encountered in cheaply made German hefeweizens where trub is
added at bottling to add yeast character and turbidity. High
levels of minerals in beer can also impart a powdery, minerally
mouthfeel (see Alkaline or Mineral).
To Control: * Reduce mineral additions to water. *
Properly filter beer. Make sure that material added to the
conditioning tank (e.g., hop pellet particles, spices) doesn’t get
into the packaged beer.
When is Powdery Mouthfeel Appropriate?: Never.
Resinous
Other Palate Sensations
Researchers into mouthfeel disagree over which flavor
characteristics actually constitute mouthfeel. This section covers
a wide variety of factors. For the exam, you don’t need to go into
detail about any of them, just mention that they exist and
possibly a type of beer particularly associated with them (e.g.,
resinous and IPA).
Aroma/Flavor Sensations: Some sensations which
primarily affect aroma and flavor can also affect mouthfeel,
especially at high levels. See Alkaline, Alpha Acids,
Chlorophenol, Fat Oil or Hydrocarbon, Leathery, Metallic,
Mineral, Oxidation, Phenols, Smoky, Solventy/solventy esters,
Sour, Spicy, Sweet, Umami, Vicinal Diketones (VDK) and
Yeasty.
Pain/Numbness
Detected in: Mouthfeel.
Described As: Burning, cooling, painful, numbing.
Typical Origins: Yeast.
Typical Concentrations in Beer: 0 mg/l.
Perception Threshold: Variable.
Beer Flavor Wheel Number: n/a.
Discussion: Certain chemicals can physically affect the
mouth by fooling, numbing or burning nerve endings. Most of
these are phenolic compounds (see Chlorophenols, Phenols and
Spicy), but there are exceptions. Burning or numbing
Detected in: Mouthfeel.
Described As: Mouth-coating or lingering hop bitterness.
Typical Origins: Hops.
Typical Concentrations in Beer: ?.
Perception Threshold: ?.
Beer Flavor Wheel Number: n/a.
Discussion: High levels of hop resins dissolved in beer can
cling to the teeth and mouth as alcohol and water in the beer
evaporates. Resinous mouthfeel is associated with extremely
high levels of hop bitterness and is accentuated by high levels of
sulfates in water.
To Control: Adjust hopping rates as appropriate for the
style. Control mineral additions as appropriate for the style.
When is Resinous Mouthfeel Appropriate?: Harsh
resinous aftertaste is never welcome. Pleasant lingering
bitterness is expected in highly hopped beers, like American IPA
and barleywines.
Temperature (Warming)
Detected in: Mouthfeel.
Described As: Cellar temperature, cold, cool, hot, freezing,
refrigerator temperature, room temperature, tepid, warm.
Typical Origins: Serving temperature.
Typical Concentrations in Beer: n/a.
Perception Threshold: ?.
Beer Flavor Wheel Number: n/a.
Discussion: In addition to being a basic mouthfeel
sensation, the temperature at which beer is served affects
psychological sensations of how “refreshing” or “drinkable” a
beer is.
Serving temperature also affects other sensory perceptions.
Cooler temperatures increase the volume of carbon dioxide
which can be dissolved in beer, reduces the rate at which volatile
aroma compounds escape from solution (thus reducing overall
aroma) and suppresses perception of malt and yeast-derived
flavors. Indirectly, this can affect perception of body, making the
beer seem thinner-bodied, crisper and cleaner than it might
otherwise be.
Conversely warmer serving temperatures (above ~55 °F)
increase perception of malt and yeast-derived flavors, which in
turn affects perception of body, possibly making the beer seem
fuller-bodied, creamier and less crisp. Lower carbon dioxide
absorption also makes beer served too warm go flat faster.
To Control: * Serve beer at the proper serving temperature
for the style, typically 40-45 °F for lagers, 55 °F for ales.
B. Ingredient Subsection Questions
* 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.
You won’t know which one though, so be prepared to answer
any of them!
* Don’t get sucked in! These can be very time consuming
questions. If you know your stuff, it’s tempting to write a long
essay, even though the question is still only worth 10 points.
* Don’t make stuff up! It just wastes the grader’s time.
* Don’t be afraid to guess, though!
* Prioritize! If you know your stuff, the difficult part is
deciding what information you need to leave out. The problem is
that you need to guess at what the graders will think is
important.
- Outline the most important topics first, then briefly
mention other technical terms.
- 2-3 useful facts about each important topic will generally
get you full points.
* If you have lots of extra time, the ingredient questions are
a good place to add extra information to demonstrate the depth
of your knowledge.
* Knowledge of ingredients will help you formulate a more
detailed recipe on the all-grain recipe question.
* Knowledge of ingredients will indirectly help you
understand the troubleshooting and style questions, and will help
you give useful feedback on the written portion of the exam.
Technical Question T4. “Hops”
Discuss hops, describing their
characteristics,
how
these
characteristics are extracted, and
at least four distinct beer styles
with which the different varieties
are normally associated. Address the
following topics:
3 points
Describe
characteristics.
hop
3 points
4 points
Discuss
how
characteristics
extracted.
Identify associated
styles.
hop
are
beer
How to Answer
* Set this question up as short paragraphs, an outline with
bullet points and/or one or more tables.
* Focus on identifying beer styles associated with each
type of hop, since it counts for the bulk of your score on this
question. (It’s also the quickest part of the question to answer!)
* Briefly mention important hops ingredients (humulones
& cohumulones, essential oils) and the flavors and aromas they
impart.
* Briefly discuss how to extract alpha acids and essential
oils (i.e., boiling, dry hopping).
* Briefly discuss the major families of hops and beer styles
with which they are associated.
* If you have extra time, discuss hop biology, IBU, hop
utilization, and so forth.
A Brief Essay on Hops
This is a very condensed summary of hop biology, hop
processing and hop chemistry. You answer should be even more
condensed!
Why Use Hops?
* They provide bitterness which balances malt sweetness.
* They add pleasant aromas and flavors to beer.
* They have a mild preservative effect which inhibits
bacterial growth.
The Hop Plant
The hop plant (Humulus Lupus) is a bine (not a vine),
native to the northern latitudes (35-55° latitude) of the northern
hemisphere. They require long growing days and well-drained
soil of 5.0-7.0 pH. They can grow to be up to 20 feet tall. They
are quite vulnerable to various types of mold, so do well in drier
climates. Alpha acids, responsible for hop bitterness, have a
mildly bacteriostatic action on gram-positive bacteria, meaning
that they have a preservative effect.
The first historical record of hops in beer dates from 1079
in Germany. Hops were introduced into England in the 16th
century. Hops replaced gruit (herb mixtures) as the choice beer
bittering agent. Originally, in the 16th century, only beer brewed
with hops was called beer, while beer bittered with gruit was
called ale. By the 18th century, beer referred to any highly
hopped beer, while ale referred to beer which was lightly
hopped.
Hops are picked in late summer or early fall when the
cones (technically, strobiles) have dried sufficiently. When
picked, they should have a slightly papery texture. They are
dried at warm (90-100 °F) temperatures in a kiln (traditionally, a
building called an oast), then packed in airtight packages and
kept refrigerated to prevent degradation of oils and resins.
Terroir (growing region) has an effect on hop characteristics,
due to different soil and climatic conditions.
Hop Chemistry
1. Lupulin. The active ingredient in hops, produced by
glands within the strobiles of female plant. Lupulins appear as a
powdery, sticky yellow resin.
2. Soft Resins
A. Humulones and Cohumulones. These are the source of
alpha acids, which contribute bitterness to beer. In order for
alpha acids to be soluble in liquid, they must be isomerized by
boiling. Alpha acids constitute 3-10% of dry weight of the hop
cones. Cohumulones are said to impart a harsher bitter. Alpha
acid levels drop as hops age, especially if they are exposed to air
or are stored at warm temperatures. Alpha acid percentage in
poorly stored hops can drop by up to 60% within a year. For this
reason, hops are stored cold and are packed into vacuum-sealed,
oxygen barrier packages.
B. Lupulones and Colupulones. These are the source of
beta acids. Beta acids don’t isomerizes or contribute bitterness,
but do contribute to hop aroma.
3. Essential Oils. These are volatile compounds detectable
as hop flavors and aromas. They are easily lost during boiling,
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
or cask. Dry hopping works because essential oils can be
extracted by alcohol and carbon dioxide.
A.
Hydrocarbon-Based
Oils:
Monoterpenes
&
sequiterpenes. They represent about 75% of essential oils.
I. Monoterpenes.
a) Humulene has a delicate, refined flavor and
oxidizes to produce spicy notes. “Noble” hops have high
humulene levels.
b) Myrcene is more pungent, and is higher in U.S.
hops. It oxidizes to produce citrusy or piney notes.
II. Sequiterpenes: Farnesene & Caryphyllene. They oxidize
to compounds with “grassy” aromas.
B. Oxygen-Bearing Oils: Also called essential alcohols,
they represent about 25% of essential hop oils. Linalool has a
hoppy aroma. Geraniol has a floral, perfumy aroma like
geraniums.
Gravity. For example, an Imperial IPA with 100 IBU, but an
O.G. of 1.050 would have a BU:GU ratio of 2:1 (extremely
hoppy), while a Weizenbock (20 IBU, O.G. 1.070) would have a
ratio of 1:3.5 (very malty).
Measuring Bitterness
Primary Methods of Extracting Hop Compounds
IBU: Hop bitterness is typically measured in non-scientific
units of measurement called International Bitterness Units
(IBU), or just BU (bitterness units). The lower threshold for
detecting hop bitterness is about 10 IBU, the upper threshold for
detecting hops is about 100 IBU, the degree of resolution is
about 5 IBU (that is, the average person wouldn’t be able to tell
the difference between otherwise identical beers where one had
20 IBU, but the other had 18 or 23 IBU, but they would be able
to do so if the beer had 15 or 25 IBU).
Beer with less than 20 IBU is considered to be lightly
hopped. Beer with more than 50-60 IBU is considered to be
heavily hopped.
HBU: This is a rule of thumb measurement used by some
homebrewers to calculate hop bitterness. It consists of alpha acid
% x ounces of hops. For example, 2 oz. of hops at 5% Alpha
Acid would count as 10 HBU. HBU is a very simplified form of
figuring Hop Utilization.
BU:GU Ratio: Since hop bitterness is balanced by
alcoholic strength, malt bitterness, yeast character and other
factors, a useful method of determining relative bitterness is by
calculating the beer’s BU:GU ratio. This is a subjective
measurement invented by Ray Daniels, which a ratio of the
beer’s IBU level against the last two digits of its Original
Hop Utilization
Sometimes called Kettle Utilization Rates (KUR), hop
utilization is a measure of how much hop bitterness actually gets
into your beer. Hop utilization varies from 0% for hops added at
the end of boiling or used for dry hopping, up to a maximum of
25-33%.
There are several different formulas for determining hop
utilization rates, devised by homebrew gurus such as Jackie
Rager, Glenn Tinseth, Randy Mosher and others. All work
equally well and give approximately similar values. When
brewing, you should choose one formula and stick with it. One
formula is given below:
IBU extraction formula: W x A x U x 7489 / V x C
Where: W = oz. hops, A% = Alpha Acid %, U = Utilization
%, V = wort vol. in gallons, C = 1+ ((O.G. - 1.050) /2)) - a
correction for wort gravity. 7489 is a conversion factor from
mg/l to ounces per gallon.
Factors that aid hop utilization: Alpha acid extraction
depends on a number of factors:
* Lower wort concentrations. Higher OG wort makes it
harder for isomerized alpha acids to go into solution.
* Longer boil times (up to a maximum of 2 hours). Longer
boil times give alpha acids more time to isomerize and get into
solution. By contrast, flavor and aroma hops don’t add as many
alpha acids because they are exposed to heat for a shorter
amount of time.
* Sulfate additions. Sulfate helps isomerize alpha acids.
Calculating Total IBU: To figure the total IBU extraction
for a beer, you must calculate the IBU extraction for each hop
addition, as described above, and sum the results.
Bittering/Kettle Hops: These hop additions are responsible
for most of the alpha acids in beer.
Kettle hops are boiled in wort for 60-120 minutes.
Maximum bitterness utilization is 25-33%. Only humulones and
cohumulones (IBU) are gained using this method; more volatile
compounds are boiled away. The lovely hop aromas you get
from the boiling wort represent flavor and aroma that isn’t going
into your beer!
For this reason, commercial brewers prefer high alpha acid
varieties with relatively few essential oils as kettle hops. Higher
alpha acids means fewer hops are needed, which helps to cut
costs and also means that fewer polyphenols are extracted from
the hops (although this is a relatively minor problem).
Maximum IBU extraction is obtained after about 120
minutes of boiling; there is no need for longer boil times.
Flavor Hops: Added 15-40 minutes before wort boil ends.
IBU utilization is 5-15%, some volatile compounds are
preserved, mostly the less volatile compounds which are only
detectable in flavor.
Flavor hops walk the line between adding IBU and adding
flavor and aroma additions to the beer. Brewers often use lower
alpha acid hops, with higher levels of essential oils, as flavor
hops.
Aroma Hops: Added 0-5 minutes before wort boil ends, or
allowed to steep in hot wort after flameout. IBU utilization is 5%
or less.
Aroma hops impart just the most volatile essential oils to
the beer, typically those found in the aroma. As with flavor hops,
brewers often use lower alpha acid hops, with higher levels of
essential oils, as aroma hops.
Other Methods of Extracting Hop Compounds
Mash Hopping: Hops added to mash. Very little hop
bitterness is extracted, but hop aroma and flavor compounds
somehow survive the wort boiling process. Mash hopping is said
to result in a smoother bitterness, but hop utilization is reduced
by about 80%. Mash hopping is traditionally used when making
Berlinerweisse.
First Wort Hopping: Hops are added to lauter tank during
mash run-off and allowed to steep before being boiled. As with
Mash Hopping, hop aroma and flavor compounds somehow
survive the wort boil, but hop utilization is reduced. It is said to
produce a more pleasant hop flavor, aroma and bitterness. This
method is sometimes used when making German and Bohemian
Pilsners.
Hopback Filtering: Hot wort is run from the kettle to the
fermentation tank (or to the cooling tank or heat exchanger)
through a filter or strainer filled with hops. This gives an effect
very similar to aroma hopping, since the hops in the hopback
only add hop aroma. A hopback also serves to partially filter the
wort. Running wort through a hopback is a common English
brewing technique.
Dry Hopping: Hops are added to the secondary fermenter
or to the cask. Alcohol in the beer extracts the essential oils,
which increases hop aroma. This is a common American and
British brewing technique, which is less commonly encountered
in German and Belgian brewing.
Practically, very few bacteria survive on hop and even
fewer survive once the hops get in contact with the alcohol in the
beer, so there is very little risk of infection from this technique.
Leaving the drop hops in a beer for a long period of time
(months), or using massive amounts of hops might extract
polyphenols (astringency, protein haze) or impart grassy notes.
Hop Fractions: Hop oils and alpha acids can be chemically
extracted from hops and separated into individual compounds. A
variety of hop oils are available, as are extracts of alpha acids.
These are rarely available to homebrewers, but are sometimes
used by large commercial brewers to standardize their products
or to achieve a particular aroma or flavor profile. Hop fractions
are also used to keep beer from becoming lightstruck, since the
sulfur-bearing precursors to the lightstruck phenomenon are
removed during the extraction process.
Important Hop Varieties
Hop
Origin Characteristics
Variety
Hallertauer German “German Noble hops”
Mittlefrüh,
with low bitterness, but
Tettnang,
complex,
“elegant”
Spalt
spicy, floral notes. Used
for flavor/aroma only.
Often low IBU.
Saaz
Czech
“Noble” hop with mild
floral notes. Used for
flavor/aroma only.
Styles
Munich
Helles,
Dortmunder
Export,
German
Pils, Bock
Bohemian
Pils
Goldings,
Kent
Goldings,
Fuggles
Cascade,
Centennial,
Columbus,
Chinook,
etc.
U.K.
Bittering
Hops (e.g.,
Perle,
Bullion,
Galena,
etc.)
All
U.S.
Pacific
NW
Earthy, floral, spicy,
woody notes. Medium
IBU. Used for bitter,
flavor & aroma.
Nicknamed “C” hops.
Citrusy,
grapefruity,
piney. Medium to high
IBU. Developed quite
recently (early 1970s).
Includes
recent
proprietary
varieties
(e.g., Amarillo, Citra,
Warrior). So called “dual
use” hops - can be used
bitter & flavor/aroma.
High-alpha acid hops
with lower levels of
essential oils and/or
“rougher” flavors &
aromas. Mostly used for
bittering.
Eng. Pale
Ale, IPA &
Barleywine
American
Pale Ale,
IPA
&
Barleywine
All,
esp.
IPA,
Barleywine
Other Hop Varieties
While these hop varieties aren’t particularly important in
themselves, they provide distinctive character to certain styles of
beer described in the BJCP Guidelines:
Hop
Origin
Characteristics
Styles
Variety
Cluster
U.S.
An old (19th century)
Classic
American variety with American
a somewhat “rough”
Pilsner
aroma and flavor.
Mostly used for
bittering.
Lublin
Poland
Polish-grow Saaz
Baltic
hops. Used for flavor
Porter
& aroma.
Northern
Europe,
Rustic, minty, woody. California
Brewer
America
Used for bitter, flavor
Common
& aroma
Styrian
Belgian
Spicy. Used for bitter, Witbier,
Goldings
flavor & aroma.
Belgian
Pale Ale
Strisselspalt France
Similar to some
Saisons,
German noble hops.
Bière de
Garde.
Noble Hops
The term “noble hop” is used to describe certain traditional
varieties of German or Czech aroma/flavor hops.
* Generally accepted noble varieties: Hallertauer
Mittelfrüh, Spalt(er), Saaz (AKA Zâtec) and Tettnang(er),
* Terroir counts! Noble varieties are only considered
“noble” if they are grown in the area for which the hop variety is
named. (i.e., noble Hallertauer can only come from the Hallertau
valley in Germany). A U.S.-grown noble hop isn’t noble!
- Hallertauer Mittelfrüh: Grown in the Hallertau
(AKA Holledau) region in central Bavaria in Germany.
- Spalt: Grown in the the Spalter region south of
Nuremberg, Germany.
- Saaz: Grown in Bohemia in the Czech Republic.
- Tettnang: Grown around the town of Tettnang in
southern Baden-Württemberg in Germany.
* Chemically described as:
- 1:1 alpha : beta acid ratio.
- 2-5% alpha acid.
- low cohumulone & myrcene content.
- high humulene content.
- >3:1 humulene : caryophyllene ratio.
* Prone to oxidation = poor storage stability.
* Consistent bittering potential even when aged.
* Debatably noble: Certain hops have similar chemical
profiles to the accepted noble varieties. For this reason, some
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,
as well as modern descendents of the noble varieties grown in
the traditional regions (e.g., Hallertauer Gold, Spalt Select).
Resting
Technical Question T5. “Malt”
* Converts large insoluble starch chains into water-soluble
starches.
* Activates proteolytic enzymes responsible for protein
conversion and degradation.
* Activates diastatic enzymes responsible for starch
conversion.
- alpha amylase = debranching enzyme. Breaks 1-6 links in
alpha glucans, breaking branched starches into short-chain
starches (dextrins).
- beta amylase: produces maltose by cleaving 1-4 links
near reducing ends of starches.
Explain
the
malting
process,
identifying
and
describing
the
different types of malts by their
color and the flavor they impart to
the
beer.
Give
at
least
four
distinct styles with which specific
malts are associated. Address the
following topics:
3 points
3 points
4 points
Describe
the
malting
process.
Identify types of malt.
Identify associated beer
styles.
How to Answer
* Set this question up as short paragraphs, an outline with
bullet points and/or one or more tables.
* Focus on identifying beer styles associated with a
particular malt, since that section is worth the most points.
* One section should explain the malting process, the other
section should describe different types of malts, flavors they
impart and beers with which they are associated.
* Briefly describe the phases of the malting process.
* Briefly describe the various types of malt and methods of
producing them
* Briefly discuss flavors imparted by various types of malts
and the beer styles with which they are associated.
Sample set up for Question T5
A. Explain the Malting Process
Phase
Selection
Steeping
Germination
Drying
Curing/Kilning
Cooling/Dressing
Description
B. Malt types & characteristics. Assoc. beer styles.
Identify
Describe
Color Flavor
(°L)
Base/Pale
Amber/Toasted
Crystal/Caramel
Roasted/Kilned
Non-Barley
Styles
A Brief Essay on Malt
Again, this is a summary of information on malting, which
you, gentle reader, must further summarize for the test.
Why Malt?
* Germination phase of malting breaks down cell
walls.
- cytase enzyme complex (hemicellulases, betaglucanases) clears a path for other enzymes in endosperm
so degradation can proceed more quickly.
A. The Malting Process
1. Selection: Barley (Hordeum Vulgare) is most commonly
malted, but also wheat, rye and oats. Only the best-quality
“malting grade” barley suitable. It must have less than 10.5%
protein, 12% moisture content and 96% or better viability. 2row varieties traditional; American “6-row” is generally higher
in protein with thicker husk.
2. Steeping. Barley soaked in water at 50-65 °F for 2-3
days. The water is drained at 8-12 hour intervals to promote
germination & to rinse grains (which naturally are covered with
dust, bacteria and wild yeast). Moisture percentage increases to
43-46%.
3. Germination: Steeped grain is placed in a humiditycontrolled environment at 50-70 ° F so that it begins to sprout.
- It is turned or raked at 12-24 hour intervals to control
heat and humidity and to keep growing rootlets from tangling.
- It is sprouted for 3-15 days (usually 4-6 days). During
this time, Enzymes are produced within the Aleurone Layer of
the grain, which act on the Starchy Endosperm, converting
insoluble starches & proteins into water-soluble compounds.
Important enzymes produced during this type, including Alpha& Beta-Amylase, glucosidase, dextrinases & Proteases.
- Germination continues until endosperm partially or fully
modified. Degree of “Modification” is determined by length of
Acrospire (i.e., baby plant stem) and Rootlets (AKA “Culms”),
and by “steely” vs. “mealy” (i.e., hard vs. crumbly) endosperm
texture. Malt is typically fully-modified when acrospire length
equals grain length. Acrospire is usually at 50% of grain length
by 6th day.
4. Drying: All types of malt except for crystal and caramel
malts undergo drying.
- Temperature of the “green malt” gradually raised to 90100 °F, with constant air movement over and through the grain
bed. This drives out moisture.
- Drying lasts for about 24 hours to permit enzyme action.
By the end of this time, moisture content is reduced to about 46%.
5. Curing: All types of malt except for crystal and caramel
malts undergo curing.
- Green malt is heated to 120 - 220 °F for up to 12 hours
in order to dry it out completely.
- This stops enzymatic activity.
6. Kilning/Roasting: All malts go through this process.
- Crystal/caramel malts go directly to this step, skipping
Drying and Curing.
- The malt is heated at temperatures of up to 450 °F for
various lengths of time in order to dry it out.
- Some malts are roasted to darken color and to develop
unique flavors and aromas.
- At the end of kilning, moisture content is reduced to less
than 4%.
* Malt character and type determined by this step (along
with degree of modification), based on Kilning/Roasting
temperature and time.
- lower temperature & shorter time = paler, greater
enzyme levels, breadier, grainer flavors and aromas.
- roasting malt = kills enzymatic activity, darkens
color, gives roastier flavors and aromas (e.g., chocolate, coffee).
7. Cooling/Dressing: The malt cooled to 100 °F or less. It
is then winnowed to remove dried acrospires & culms, along
with loose husks, dust, and other undesirable materials.
8. Resting: Finally, the malt is rested for 1-2 months,
depending on type, prior to mashing, to allow astringent
compounds produced during curing to mellow.
* Requires a protein rest to degrade albuminous proteins.
* Typically 50-75% modification.
* Typical of Continental and American lager malts.
Terminology
° Lovibond (abbreviated °L): A measure of malt (and beer)
color. Roughly corresponds to SRM. °EBC (European Brewing
Convention) are about double °Lovibond. U.S. brewers typically
use Lovibond, European brewers often use EBC. Color scale for
Lovibond ranges from 0° (clear) to 500°+ (black).
° Lintner: A measure of diastatic power, that is, the ability
of the malt to fully convert its starches. It ranges from 0° (no
diastatic power) to 150°+ (excessive diastatic power, typical of
“hot” American 6-row lager malts designed to be used with
adjunct grains). The European equivalent scale is °WindischKolbach (abbreviated °W-K).
B. Malt Types and Characteristics
1. Pale Malt (AKA Base Malt)
Dried at 90 °F, kilned at 120-140 °F for 12-20 hours,
cured at 175-185 °F for 4-48 hours.
Characteristics: * Highest diastatic power (40-150
°Lintner). * Lightest color. . * Must be mashed. * Some types
have excess diastatic power and can be used to convert adjunct
grains * Forms the majority of the grist for almost all beer styles.
* Color: 1.8 - 4 °L (makes straw to golden color beer).
Flavor/Aroma: Bready, grainy, malty, sweet, sometimes
slightly toasty.
Examples: American 2-row, American 6-row, Pilsner,
English Pale, English Mild, Belgian Pale.
Associated Styles: All pale beers, e.g., American light
lagers (American 6-row), Pilsner (Pilsner malt), English pale ale
(English pale), Mild (Mild malt), American ales (American 2row malt).
2. Amber/Toasted Malt
Modification
* The extent to which the grains are sprouted during the
Germination phase of malting.
* Degree of modification based on acrospire growth.
- Longer acrospire = more modification.
- expressed as ratio of grain: acrospire length.
* 1:1 ratio = fully modified.
- higher ratio = overmodified.
- lower ratio = undermodified.
Fully Modified
* Lower protein content.
* More soluble starches.
* Lower starch content.
* Less potential yield (because of greater growth).
* Endosperm fully converted to water-soluble gums.
* Typical of UK malts.
Undermodified
* Higher protein content.
* Higher nitrogen compound complexity
* Fewer soluble starches.
* Lower diastatic and proteolytic enzyme levels.
* Greater potential yield (because less growth).
Dried at 90 °F, kilned at 120-145 °F for 12-20 hours.
Cured at ~220 °F until proper color achieved.
Characteristics: * Reduced diastatic power but usually
capable of self-conversion (i.e., converting own starches, but not
adjunct grains, 20-40 °Lintner). * Most must be mashed. * Adds
color and complexity to beer. * Usually forms 5-20% of grist for
amber/copper-colored beers. * Can be made at home by toasting
base malt. * Higher kilning temperatures produce melanoidins
from amino acids and malt sugars. * Color: 4-70 °L (makes
golden to dark amber beer).
Flavor/Aroma: Grainy, malty and sweet with hints of toast
to bready, biscuity, crusty or toasty.
Examples: Vienna, Munich, Aromatic/Melanoidin (e.g.,
Dark Munich, Biscuit™, Victory™), Amber, Brown, Special
Roast.
Associated Styles: All amber and brown beers, but
especially malt-oriented styles, e.g., Vienna lager (Vienna malt),
Oktoberfest (Munich malt), Bock (Munich, Vienna), California
common, American brown ale, English brown ales, mild.
3. Crystal/Caramel Malt
Fully-modified, green malt is kilned at 50% moisture
content at 150-170 °F for 1.5 - 2 hours without ventilation to
“mash” starches within husk. It is then kilned at higher
temperature to achieve desired color & flavors.
Characteristics: * No diastatic power. * Can be steeped. *
Usually forms 1-5% (up to 10%) of grist to adjust color, mash
pH, and/or to add aroma and flavor. * Different maltings
produce unique products with distinct flavor profiles. * Color: 2220 °L (makes golden to dark brown beer).
Flavor/Aroma: Sweet, caramel, honey, toffee, toasted,
burnt sugar, dark fruit.
Examples: Dextrin, Crystal, Cara-™, malts, BruMalt™,
Special B™.
Associated Styles: Sweet, full-bodied beers, especially
Bock, Southern English brown, some Stouts (e.g., Russian
Imperial Stout), strong Belgian ale, strong ales.
4. Roasted/Kilned Malts
After curing to 5% moisture, this malt is roasted at high
temperatures (425-450 °F), for up to 2 hours, depending on the
degree of roastiness desired.
Characteristics: * No diastatic power. * Can be steeped. *
Different flavors & properties due to special kilning techniques.
* Usually forms 5-10% of grist for color, body, complexity. *
Typically undermodified (less than 50%) or made from nonpremium malt. * No protein rest needed, since starches and
proteins degraded by roasting. * Many have proprietary names. *
Hard “glassy” texture to endosperm. * Color: 300-600 °L
(makes dark brown to black beer).
Flavor/Aroma: Nutty, bittersweet, bitter, chocolate, coffee,
roasted.
Examples: Chocolate malt, Rostmalz, Black/Patent malt.
Associated Styles: Dark beers, especially dark lagers,
porter and stout.
than using acids. * Contains 1-2% lactic acid. * Up to 10%
acidulated malt can be added to the grist. * Color: usually 2-4 °L
Flavor/Aroma: Lactic sourness.
Examples: Acidulated malt.
Associate Styles: None.
7. Smoked Malt
Smoked malt is kilned over a smoky fire to impart the
flavor of the smoke (various monophenols compounds) in
addition to drying the malt. Degree of smoke character
determined by smokiness of fire, moisture content of malt and
length of kilning time.
* Homebrewers can easily make their own smoked malt
using a smoker or barbecue grill.
* American craft brews sometimes use unique smoked
malts (e.g., alder, hickory, maple or mesquite).
Rauchmalz: Associated with Bamberg, Germany and
German smoked beers. Traditionally used to produce
Munich/Vienna-type malt.
Whisky Malt (AKA Peat Malt, Distillers Malt): Associated
with Scotch whisky, but sometimes used in interpretations of
Scotch Ale and specialty beers (e.g., peat-smoked Scottish Ale).
Smoked over a peat fire. Traditionally used to produce pale or
amber malt.
Technical Question T6. “Oxygen and
Yeast”
There is no question T6, it was retired. It was: “Describe
the role of yeast in beer production and the positive and negative
effects on the finished product of oxygen introduction during the
various stages of fermentation.”
5. Non-Barley Malts
Technical Question T7. “Yeast”
A variety of malts made from grains other than barley, but
processed using methods similar to those used for barley malt.
Characteristics: * Usually made in a manner similar to
pale malt. * Often huskless. * Higher in proteins & gums, so
more prone to stuck mash, haze & flavor instability. * Limited
diastatic power, but pale malts are capable of self-conversion. *
Unique flavor, aroma and texture characteristics. * Sometimes
up to ~10% of grist to improve body, head retention, add
complexity. * Forms 25-70% of grist in wheat/rye beers (must
be 50+% by law for German wheat & rye). * Color: 2-3 °L for
pale malts, up to 600 °L for darker varieties.
Flavor/Aroma: Dry, slightly sour, spicy, creamy, grainy.
Darker versions can have amber/brown or roasted/kilned notes.
Examples: Wheat malt, Rye malt, Oat malt.
Associated Styles: Wheat & rye beers.
Describe the stages of yeast
development and give five distinct
considerations
in
selecting
the
appropriate yeast strain for a given
beer style. Address the following
topics:
6. Acidulated Malt (AKA Sauermalz or Sour Malt)
Acidulated malt is pale malt which has been allowed to
sour mash and then dried.
Characteristics: * Brewers who wish to comply with the
Reinheitsgebot use acidulated malt to acidify their mash rather
5 points
5 points
Describe the stages of
yeast development.
Provide
five
distinct
selection considerations.
How to Answer
* Set this question up as short paragraphs, an outline with
bullet points and/or one or more tables.
* One section should explain yeast development; the other
section should describe yeast selection considerations.
* Briefly describe each phase of the yeast life cycle and its
effect on the fermenting wort.
* Briefly describe yeast selection criteria and their effect
on the finished beer.
* Remember: Provide five yeast selection criteria (no
more, no less).
A Brief Essay on Yeast
Again, this is a summary of information on our friend the
yeast cell, which must be further summarized for the test.
Why Use Yeast?
Brewers yeast is Saccharomyces Cerevisiae, the same stuff
used to make bread, but with strains specifically designed to
make beer. Other strains of S. Cerevisiae are used to make wine;
generally, though good wine yeast doesn’t make good bread or
beer, and vice versa.
Yeast is an organism which is capable of metabolizing
sugars in both an aerobic (oxygen present) and anaerobic
environments. Aerobic respiration works much like the way that
our cells use oxygen and sugar to produce energy and carbon
dioxide. In an anaerobic environment, yeast begins to ferment,
producing less energy, along with about 50% carbon dioxide,
48% ethanol, and about 2% “other stuff.”
A. Yeast Life Cycle
1. Lag Phase
Time: 0 to 24 hours after pitching, usually about 8 hours
for ales, longer for lagers.
What’s Happening: Yeast acclimatizes to its environment
(assessing dissolved oxygen levels, amino acid and sugar levels,
etc.) and makes enzymes needed to grow and ferment the wort.
During this time, it relies on internal reserves of glycogen, which
it converts to glucose.
Effect on Wort: Wort pH drops. Dissolved oxygen begins
to drop. Low glycogen levels mean higher VDK (diacetyl) levels
and longer lag time. An extended lag phase can allow bacterial
or wild yeast infection to take hold, and can cause the beer to
develop off flavors or to mutate as it adjusts to its new
conditions. To avoid this, pitch 0.5-1.5 quarts of healthy yeast
starter per 5 gallons of wort (more for lagers and high gravity
beers). When using pure yeast cultures, like smack packs or
yeast slurry, read “cups” or “packs” for quarts. For dry yeast,
read “packs” for quarts.
2. Growth/Respiration Phase
Time: 12-24 hours after pitching.
What’s Happening: This phase begins when the yeast has
built up its internal food and enzyme levels up to sufficient
levels. Yeast absorbs and uses oxygen, oxidizes acid compounds
and makes sterols. Cell division occurs by budding until yeast
reaches optimum level for true fermentation (1-3 doublings of
initial inoculum in a healthy yeast culture pitched in adequate
amounts).
Effect on Wort: Wort pH drops further. Dissolved oxygen
depleted. Foam appears on wort at sides of fermenter. Action of
aerobic and acid-sensitive bacteria inhibited. Some alcohol
production begins due to the Crabtree Effect (production of
alcohol in an aerobic environment when sufficiently high sugar
levels are present).
Insufficient levels of dissolved oxygen inhibit growth,
leading to sluggish fermentation due to insufficient yeast cell
Judging Tip: Yeast Wrangling
Good yeast management is the key to winning
homebrew. Inferior brews will have “off” characteristics
directly attributable to fermentation problems; typically
underpitching (esters, solventy notes), too-high fermentation
temperature (esters, phenols, higher alcohols), incomplete
fermentation (diacetyl, acetaldehyde) and poor bottle
conditioning (low head, with associated lack of aroma and
effervescence due to lack of CO2). Good feedback for these
sorts of problems will tell the brewer how to fix the problem.
Useful tips:
- Pitch more yeast. Make a yeast starter.
- Oxygenate the wort.
- Ferment at a lower temperature.
- Use a diacetyl rest.
- Use the yeast cake from a table-strength (4-5% ABV)
batch of beer as the starter for a big (8%+ ABV) one.
The exception to these rules are weizen yeasts, where you
WANT to abuse the yeast in order to make it produce more
esters and phenols. In those cases:
- Don’t pitch as much yeast starter, or don’t make a
starter at all!
- Ferment at 62 °F. Possibly let the temperature rise as
fermentation progress, to a maximum of 70 °F.
count. Avoid this by aerating wort when yeast is pitched, ideally
using pure oxygen passed through a sintered air stone to get at
about 10 mg/l of dissolved oxygen. (Using just air gets a
maximum of 8 mg/l dissolved in the wort.)
3. Fermentation Phase
Time: Up to 3 to 7 days after pitching.
What’s Happening: Fermentation produces about ~45%
ethanol, ~50% carbon dioxide, ~5% new cells, and trace
amounts of higher alcohols and other flavor/aroma compounds
(e.g., phenols, esters, acetylaldehyde, VDK).
There are three sub-phases:
I. Kräusen: Yeast scrubs remaining oxygen from wort and
begins anaerobic respiration (fermentation). Yeast are fully
adapted to wort conditions; transport of amino acids and
sugars into the cells for metabolism is very active.
II. High Kräusen: Most vigorous fermentation. Topcropping of ale yeast (for reuse) is most productive at this phase.
Yeast metabolizes most sugar present in the wort. Lager
yeast may still be in growth phase while also reducing the
extract by four gravity points per day (Crabtree Effect).
III. Late Kräusen: Some reproduction and flocculation,
and some fermentation byproducts (VDK, acetylaldehyde) are
metabolized.
Effect on Wort: * Kräusen: Foam “wreath” on center of
beer. * High Kräusen: Tall, rocky foam on head, vigorous
fermentation. Suspended trub can be carried out of solution by
carbon dioxide and foam. * Late Kräusen: Fermentation slows,
foam begins to fall. Some flocculation of yeast.
Higher temperature fermentation promotes the production
of off-flavors and off-flavor precursors (esters, higher alcohols).
Low temperature fermentation might slow or inhibit
fermentation and keep yeast from reducing off-flavor
compounds (acetaldehyde, VDK) during Late Kräusen.
Time: Usually 3 to 12+ days after pitching.
What’s Happening: Yeast finishes scrubbing metabolic
byproducts (VDK, etc.) out of wort and forms glycogen. It then
flocculates and sinks to the bottom of the fermentor.
Flocculation rate depends on yeast strain. Some highly
flocculent yeast strains might need to be roused to finish
fermentation. Other strains don’t flocculate well, meaning they
must be filtered out or else the beer must be conditioned for long
periods of time to get sufficient sedimentation rates.
Effect on Wort: Wort clears as yeast falls out of
suspension. Yeast cake begins to form on the bottom of the
fermentor.
at lower temperatures can lead to production of VDK and
acetaldehyde. When fermenting a lager beer, you must pitch
greater quantities of yeast, especially when making a highgravity lager. Approximately 1.5 quarts of yeast starter per 5
gallons for most ales, 4 quarts for strong ales, 3 quarts for lagers
and 7 quarts for strong lagers. When using pure yeast cultures,
like smack packs or yeast slurry, read “cups” or “packs” for
quarts. For dry yeast, read “packs” for quarts.
5. Flavor Characteristics: Certain beer styles are defined
by the special yeasts used to make them (e.g., German wheat and
rye beers, strong Belgian ales). Certain yeast strains are “clean” producing minimal byproducts (or actively scavenging
fermentation byproducts), while others produce higher levels of
esters (fruity, floral notes), phenols (spicy, peppery, clove)
and/or diacetyl (buttery, butterscotch). Not all yeast strains are
appropriate for all styles of beer.
4. Dormancy Phase
Technical Question T8. “Water”
Time: More than 3 to 12+ days after pitching.
What’s Happening: Metabolism slows. Yeast becomes
inactive and eventually dies (weeks or months, but sometimes
years). At death, compounds within the yeast cell break it down
(autolysis), releasing unwanted byproducts into the beer
(enzymes, off-flavor chemicals. Enzymes produced during
autolysis attack other compounds in the beer, accelerating
staling. Starches, amino acids, etc. produced by the decaying
yeast provide food for new generations of microorganisms.
Effect on Wort: A solid yeast cake forms on bottom of
fermenter. Yeast autolysis can impart off flavors if beer is
allowed to sit on the trub for extended periods of time (1+
month).
Discuss the importance of water
characteristics
in
the
brewing
process and how water has played a
role in the development of at least
four distinct world beer styles.
Address the following topics:
4. Sedimentation Phase
B. Considerations when Choosing Yeast Strain
Different yeasts produce very different flavor and aroma
characteristics, and any yeast can vary its character if it is
fermented at a higher or lower temperature.
1. Apparent Attenuation: Higher attenuation means more
alcohol, less body and less residual sweetness. Some yeast
strains don’t metabolize certain sugars (e.g., maltriose), leading
to lower levels of attenuation when the wort has higher
concentrations of those sugars. Wild yeasts are notorious for
being able to metabolize dextrins, thinning beer body until it is
watery. Typically, attenuation is about 75%. Poorly attenuating
strains typically only ferment to about 70%. Highly attenuating
strains ferment above 75%, sometimes as high as ~80%.
2. Alcohol Tolerance: Higher original gravities and high
ABV (9%+) can inhibit yeast activity. When producing a high
alcohol beer, you must choose an alcohol tolerant yeast strain
and pitch greater quantities of yeast.
3. Flocculation: Some yeast strains are more flocculent
than others. Highly flocculent strains take less time to clear,
leading to clearer beer, less need to filter and better bottom
cropping (if reusing yeast). Such strains might fall out of
solution too soon, leaving behind VDK and acetaldehyde. They
might need to be roused in order to finish their work. Other
strains are poorly flocculent, and must be filtered out if you want
clear beer.
4. Fermentation Temperature: Higher fermentation
temperature typically produces more esters, phenols and fusel
alcohols, but reduces fermentation times. Lower temperature
fermentation temperatures generally produce “cleaner” aromas
and flavors, but take longer to finish work. Also, stress on yeast
5 points
5 points
Describe the importance of
water characteristics in
the brewing process.
Describe the role in the
development
of
beer
styles.
How to Answer
* Set this question up as short paragraphs, an outline with
bullet points and/or one or more tables.
* There should be at least three sections to your answer.
One section should explain water treatment methods (possibly
breaking discussion of brewing water and pH into their own
sections), the next should describe important ions in water and
the final section should describe famous brewing waters of the
world.
* Focus on the role of water in the development of various
beer styles, since it’s worth half your points. (It’s also one of the
shorter and easier parts of the question to answer.)
* Mention the two or three most important water treatment
methods and their effects.
* Briefly describe all the major ions and their effects on
beer.
* Mention pH, the pH scale, and correct mash pH.
* Briefly describe the 2-3 most common methods of
adjusting mash pH.
* Other than the all-grain recipe question, this is one of the
most time-consuming of the technical questions. There is a lot to
cover if you want to answer this question adequately!
* More so than other questions, the problem is figuring
what to leave out while still satisfying the graders.
A Brief Essay on Water
Again, this is a summary of information, which you must
further summarize for the test.
A. Brewing Water
Water constitutes ~85-90% of beer.
* Water is unsuitable for brewing if it has:
- Detectable (i.e., testable) levels of metallic ions.
- High levels pollutants: nitrogen compounds or other
contaminants (e.g., decayed plant material, algae, pollutants).
- Smells and/or tastes bad for any other reason.
1. Flowing Water: Water from lakes or streams might have
unacceptable levels of contaminants due to contact with
pollutants or decaying organic matter (e.g., algae). It must at
least be boiled before it can be used.
2. Municipal Water: Due to national standards for drinking
water, most city water supplies are suitable for brewing with
minimal treatment. To control bacterial contamination, city
water supplies are treated with chloramines (more rarely
chlorine). If not removed, these chlorine compounds can
complex into unpleasant-tasting chlorophenols during the
fermentation process. High levels of chlorine compounds are
also toxic to yeast.
3. Well Water: Well water suitable for brewing straight
from the tap as long as it is otherwise fit for drinking. In many
parts of the country, well water might have very high levels of
dissolved ions (e.g., calcium, sulfate) or unacceptable levels of
metallic ions (e.g., iron) or contaminants (e.g., nitrates).
In some cases, breweries can get both hard and soft water,
by sinking wells into different rock strata. Water drawn from
rocks which are mostly composed of silicon, like sandstone or
granite, is generally soft. Water drawn from other types of rock,
such as shale or limestone, is harder and is higher in levels of
dissolved ions.
Hard vs. Soft Water: Water with low levels of dissolved
mineral salts (0-60 mg/l) is said to be “soft.” Water with higher
levels (60-120 mg/l) is moderately hard, water with high levels
(121-180 mg/l) is “hard” and water with higher levels (181+
mg/l) is very hard.
About 85% of homes in the U.S. have moderately hard or
harder water. Generally, areas with underlying sand, sandstone
or granite rock formations have soft water, while areas with
underlying shale or limestone rock formations have hard water.
Areas with soft water include parts of New England, the Pacific
Northwest and Hawaii. Large areas of the South, Midwest and
Southwest (including Southern California) have very hard water.
A very rough rule of thumb is that if there are a lot of caves in
your part of the world, you probably have hard water. If there
are mountains or volcanoes, you probably have soft water.
Temporary vs. Permanent Hardness: Temporary hardness
refers to concentrations of mineral salts which can be
precipitated out of solution by boiling or treatment with lime.
These precipitated minerals are responsible for “lime scale”
which occurs on plumbing fixtures in areas of hard water.
Minerals responsible for permanent hardness can only be
removed by ion-exchange systems, such as reverse osmosis or
water softeners. Carbonate and bicarbonate compounds are
responsible for temporary harness. Sulfate and chloride
compounds are responsible for permanent hardness.
Water Treatment Reports
In the U.S., and most of the rest of the developed world,
local water suppliers issue regular water quality reports, which
list levels of all the important ions needed for brewing, in
addition to other data, like levels of contaminants. Generally,
these reports are free and many are available on the web.
The ion levels (and contaminant levels) in other water
sources (mostly well water) are determined by private, for-hire,
water analysis companies.
The ion levels of minerals necessary for brewing fall into a
range, which is listed as an average level. Depending on the
exact time of year, and where the brewery is located, these
values might change.
B. Treatment Methods
Virtually all water must be treated in some way before it
can be used for brewing.
1. Boiling: A rolling boil of at least 30 minutes, followed
by cooling, drives off chlorine in the water. It also kills most
microorganisms (but not heat-resistant bacterial spores) and
precipitates calcium ions.
2. Charcoal Filtration: A charcoal filter, such as a
countertop cartridge filter or a Brita™ filter, removes chlorines,
chloramines and metallic ions from water filtered through it.
The filters on these devices must be replaced at regular intervals
for them to be fully effective, however.
3. Distilled Water: Removes virtually all foreign material
from water. If you use 100% distilled water, though, you must
put ions back into your water in order to get the proper levels for
mash conversion and yeast development. Distilled water can be
added to water treated in other means in order to dilute
excessively high levels of ions.
4. Potassium Metabisulfite (AKA Campden Tablets): 1
tablet (~0.44 grams) added to 20 gallons of water converts
chloramines to volatile chlorine and sulfites within 15 minutes.
The water can then be boiled or left to stand to remove both the
sulfites and the chlorine.
5. Reverse Osmosis Filtration: Removes almost all
bacteria, chlorine, chloramines and ions from water. If you use
100% reverse osmosis water, though, you must put ions back
into your water in order to get the proper levels for mash
conversion and yeast development. Reverse osmosis water can
be added to water treated in other means in order to dilute
excessively high levels of ions.
6. Standing: Letting tap water stand in an open container
for at least 24 hours will allow most chlorine to evaporate.
Letting it stand in the sun accelerates the evaporation rate. This
technique doesn’t work for water treated with chloramines.
7. Water Softening: Typical ion-exchange water softeners
remove calcium and magnesium ions, replacing them with
sodium ions. They also remove some metallic ions, such as lead
and copper. Softened water can reduce levels of calcium and
magnesium below those needed for optimum mashing and yeast
nutrition, while increasing the levels of sodium ions to
unacceptable levels.
C. Water pH
pH (power of Hydrogen): pH is a logarithmic scale which
measures the concentration of free hydrogen atoms in a solution.
The more free hydrogen atoms, the more Acidic the solution.
Solutions with low levels of free hydrogen are said to be Basic
or Alkaline. The pH scale goes from 1 (extremely caustic acids)
to 14 (extremely caustic bases). Pure water has pH 7.
Tap water has a pH of 6.5 - 8.5, typically 7.2-7.8.
Unfermented wort has a pH of about 5.5 while fermented beer
has a pH of 3-4.7. By comparison, wine has pH 2.7-3.5, apple
juice has pH 3-3.5, Coffee has pH 5, a baking soda solution has
pH 8-9, soapy water has pH ~10 and household bleach as pH
~12.
Water pH: Water with high levels of carbonates and
bicarbonates has a pH above 7 and is said to have a high level of
Total Alkalinity. Note that water hardness and water alkalinity
are not always related. Water can be soft and alkaline, or hard
and acidic!
Adjusting pH: For optimal mashing, the mash must have a
pH of 5.2-5.7. This means water pH must be adjusted to suit the
mash. The three main methods used in modern brewing are acid
treatment, salt additions and buffering solutions, but all methods
of adjusting mash pH are listed below:
1. Acid Rest: This is an obsolete, but traditional, method of
lowering mash pH when working with undermodified lightcolored malts. Pale malt is held at 95 °F for up to 2 hours, so that
it converts phytins in the malt to phytic acid. This method was
traditionally used to brew Bohemian Pilsners with very soft
water. It isn’t necessary when using modern ingredients and
techniques.
2. Acid Treatment: This is the most common method of
adjusting mash pH in the brewery. Mash and sparge water can
be treated with food-grade acids (typically lactic acid or
phosphoric acid, although some commercial breweries use
sulfuric acid for economic reasons). Too much acid can impart
unwanted sourness to the beer.
3. Acidulated Malt (AKA Sauermalz or Sour Malt):
Brewers who wish to comply with the Reinheitsgebot use
acidulated malt in order to acidify their mash. Acidulated malt is
malt which has been allowed to sour mash and then dried. It
contains 1-2% lactic acid. Up to 10% acidulated malt can be
added to the grist.
4. Buffering Solutions: Five Star Chemical Company
makes a food-grade pH buffer called 52™ that “locks” mash pH
at 5.2. Added at 2 oz/31 gallons (~0.5 ml/l or ~0.33 oz/5 gallons,
more for very alkaline water, less for soft water), it works by
overriding the mash’s natural buffering capacity. In most cases,
it negates the need for pH testing and acid or salt additions. This
is a new method which is gaining popularity with homebrewers
and craft brewers.
5. Dark Malt: Dark malt is naturally slightly acidic. Beers
made with dark malt reduce mash alkalinity by 0.1-0.2 pH or
more, based on the amount of dark malt in the grist. This method
was used traditionally in areas with alkaline water.
6. Salt Additions: Magnesium and calcium will reduce
mash pH if added as salts which don’t contain carbonate or
bicarbonate. For this reason, salts such as calcium chloride,
magnesium sulfate (AKA Epsom salts) or calcium sulfate
(gypsum) are sometimes used to adjust mash pH. The problem is
that excessive levels of ions can impart unwanted characteristics
to beer.
D. Important Brewing Ions
Unless it has been distilled, water contains ions - positively
or negatively charged atoms - from chemical compounds,
usually salts, which have dissolved in the water.
For brewing purposes, these are the most important ions:
1. Metallic Ions: Iron (Fe+), Manganese (Mn+), Copper
(Cu+), Zinc (Zn+). These are all necessary in trace amounts for
yeast health. In excessive concentrations they can cause haze and
produce metallic off-flavors. Metallic ions are generally present
in sufficient levels in water that they don’t need to be added.
2. Salts: These are simple water soluble chemical
compounds consisting of a positively charged molecule or atom
(a Cation) and a negatively charge molecule or atom (an Anion).
I. Cations: Positively charged ions:
A. Calcium (Ca++): The primary source of water
hardness. Also described as temporary hardness. Reduces mash
pH, 10-20 g/ml are needed for yeast nutrition. Calcium can be
precipitated by boiling water and then letting it stand.
B. Magnesium (Mg++): The next biggest source of water
hardness. Also described as permanent hardness because it can’t
be precipitated by boiling or lime treatments. It is an important
enzyme cofactor and yeast nutrient. At 10-30 mg/l it accentuates
beer flavor. At higher levels it imparts a harsh bitterness. At
125+ mg/l it is cathartic and diuretic.
Sodium (Na+): Imparts a sour, salty taste to beer. At 2-100
mg/l it accentuates beer sweetness. Higher levels are harshtasting and are poisonous to yeast.
II. Anions: Negatively charged ions.
A. Carbonate/Bicarbonate (HCO3-, HCO3- -): Sometimes
expressed as alkalinity or temporary hardness. These
compounds are strong alkaline buffer which raise mash pH and
neutralize acids. They can contribute a harsh, bitter flavor to
beer. Their alkaline effects are traditionally countered by
brewing beers made with dark malts. Carbonates also help
extract color from malt, giving darker colored beers.
B. Chloride (Cl-): At 200-400 mg/l chloride accentuates
sweetness, “mellowness” and perception of palate fullness. It
also improves beer stability and improves clarity. Excessive
levels can be bitter and salty.
C. Sulfate (SO4- -): Also described as permanent hardness
because it can’t be precipitated by boiling or lime treatments.
Sulfate ions impart dryness, fuller flavor and astringency to
beer. They also aid alpha acid extraction from hops and
increase the perception of hop bitterness. These effects become
more concentrated at 200-400 mg/l. At levels above 500 mg/l
sulfate becomes highly bitter.
E. Famous Brewing Waters
Historically, before about 1850 when brewers learned to
treat their water, variations in water characteristics led to the
development of certain beer styles. For purposes of the exam,
the “correct” answers are given below. [My personal
research/opinions is given in brackets. Regardless of what I have
to say, though, when taking the exam “print the legend.”]
Burton-on-Trent: High total alkalinity and moderately
high permanent hardness, with very high levels of calcium
carbonate and calcium sulfate. This gave Burton beers a drier,
fuller finish and accentuated hop bitterness.
[In the early 19th century, the superiority of Burton water
led to them taking much of the pale ale trade away from the
London brewers. By about 1850, however, London brewers had
learned to “Burtonize” their water, by adding mineral salts.]
Beer Styles: English Pale Ale, IPA [Strong Ales].
Dortmund: High total alkalinity and permanent hardness,
with high sulfate and moderate carbonate levels. This
accentuates hop bitterness and imparts “mineral” & sulfury
hints. [Historically, Dortmunder export was developed in the
1890s, after brewers had a keen understanding of water
treatment, so local water character probably didn’t play a big
role in the emergence of the Dortmunder style. According to
Jamil Zainasheff, Dortmunder brewers probably treated their
water.] Beer Style: Dortmunder Export.
Dublin: High total alkalinity, moderately high permanent
hardness. Moderate levels of sulfates, very high levels of
carbonates. Somewhat similar to London, so highly suited to
brewing dark and amber beers. Beer Styles: Dry Stout [Porter,
Irish Ale].
Edinburgh: Medium carbonate water with medium
calcium levels and low sulfate levels. Before Edinburgh brewers
sunk wells in the 18th century, they might have used surface
water which ran off from local peat bogs, which would have
added “smoky” notes to their beer.
[By the late 18th century Edinburgh brewers had access to
both hard and soft water, sometimes within the same brewery,
and could brew any style of beer they wanted. They were also
major exporters of IPA and pale ales. The idea of commercial
brewers using peaty surface water is nonsense since brewers of
the period tried to avoid smoke flavors and surface water was
likely to be badly polluted. But, “print the legend.”] Beer Styles:
Scottish Ales, Scotch Ale. [And, actually, any style of ale. But,
“print the legend.”]
London: Medium to high total alkalinity and medium to
high permanent hardness, with medium levels of sulfate and
calcium. Well suited to producing dark, sweet beers. [Actually,
there is no one profile for London water - it varies widely
depending on the depth of the well, the location of the brewery,
and in some cases, the flow of the tide up the Thames. Water
drawn from the river itself is even more variable! Also, by about
1850, London brewers learned to treat their water by adding
mineral salts. That said, the profile given above is fairly typical.]
Beer Style: Brown Porter, [Sweet Stout, Southern English
Brown, Pale ales].
Munich: High total alkalinity and moderately high
permanent hardness. It also has high levels of sulfates.
[Historically, Munich brewers learned to adjust their water
chemistry about the same time that everyone else did. Since
most Munich beer styles emerged in their modern form after
1850, water character probably didn’t have much to do with the
development of modern Munich beers. It’s also odd that despite
the high sulfate water, most Munich styles are malty!] Beer
Style: Munich Dunkel [Dark and amber lagers, Bocks].
Plzen: Extremely soft water, with very low total alkalinity,
and low overall ion levels. As close to pure water as ground
water gets. Lack of ions decreases perception of hop bitterness,
and historically made acid rests and decoction mashing
necessary due to lack of minerals to aid enzymatic reactions in
the mash. Beer Style: Bohemian Pilsner.
Vienna: High total alkalinity and moderately high
permanent hardness. High in calcium and medium high in
carbonates. Somewhat similar to London or Dublin. Suited to
amber or dark, sweet beers. Beer Style: Vienna Lager [Amber
Lager].
How to Answer
* Prioritize! If you know your stuff, the most difficult part
of these questions is deciding what information can be left out of
your answer while still satisfying the graders!
- Outline the most important topics first, then briefly
mention other technical terms.
- 2-3 useful facts about each important topic will generally
get you full points.
* Time Management! These can be very time consuming
questions, but they’re still just worth 10 points. Don’t get sucked
into writing more than you need to!
* Don’t make stuff up! It will just peeve the graders. Don’t
be afraid to guess, though!
* Knowledge of process will help you formulate a more
detailed recipe on the all-grain recipe question.
* Knowledge of process will indirectly help you understand
the troubleshooting and style questions, and will help you give
useful feedback on the written portion of the exam.
Technical Question T9. “Kräusening, Gypsum
& Finings”
Discuss the brewing techniques a)
kräusening, b) adding gypsum, and c)
fining. How do they affect the beer?
Address the following topics:
5 points
5 points
Describe
each
characteristic.
Identify the effect on the
finished beer.
How to Answer
* Set this question up as short paragraphs, an outline with
bullet points or a table.
* There should be three sections to your answer, one for
each topic.
* This is one of the simpler of the technical questions. If
you answer it quickly you will have more time to work on more
complex questions.
* The three subjects on this question test your knowledge
of four different phases of the brewing process: mashing, wort
boiling, conditioning and packaging.
* Note that there is some overlap between this question and
questions T1 (beer characteristics question - cloudiness), T7 (the
yeast question) and T8 (the water question).
A Brief Essay
Kräusening
on
Gypsum,
Finings
and
1) Adding Gypsum
C. Brewing Process Subsection Questions
* There are four questions in this subsection, which cover
various aspects of the brewing process.
* You will get one of Questions T9, T10, T11, or T13.
* You will always get Question T14 - the “all grain recipe”
question.
* There is no question T12. It was retired.
Describe: Gypsum (calcium sulfate, CaSO4) is a common
brewing salt, found naturally in high levels in the water of
Burton-on-Trent. It is an important part of “Burton salts” used to
impart increased hop bitterness to English pale ales and IPA.
When added to brewing water, it increases the level of calcium
(Ca++) and sulfate (sulfate (SO4- -) levels.
Effect on Beer: When added in proper amounts, gypsum
aids the mash by adding necessary calcium (at least 50 mg/l of
calcium are necessary for proper mash enzyme function) and
adjusting mash pH into the optimum range. Calcium also aids
yeast nutrition, resulting in shorter lag times once yeast is
pitched and faster, healthier fermentation.
Sulfate ions impart dryness, fuller flavor and astringency to
beer. They also aid alpha acid extraction from hops and increase
the perception of hop bitterness. These effects become more
concentrated at 200-400 mg/l. At levels above 500 mg/l sulfate
becomes highly bitter.
Excessive levels of gypsum can give beer a harsh
minerally taste and unpleasant hop bitterness; this is a common
homebrewing mistake, especially for brewers using older recipes
which call for adding a teaspoon of gypsum. Gypsum is best
used when adjusting moderate hardness, low sulfate water to
mimic Burton water when brewing English pale ales, IPA and
strong ales. Gypsum isn’t necessary when brewing with water
which naturally has high levels of carbonates and sulfates. When
attempting to adjust water to mimic Dortmund water, it is
generally better to add Epsom salts (magnesium sulfate) instead
- as long as magnesium levels don’t go above 30 mg/l. In any
case, gypsum should be added carefully to avoid excessive
amounts.
2) Finings - Repeated from Cloudiness in Troubleshooting
Describe: Finings are a solution of fine particles which are
added to wort or green beer in order to increase the rate at which
suspended material flocculates and falls out of solution. Fining
particles are positively or negatively electrostatically charged,
so that they attract other particles to them. The larger clumps of
material precipitate faster. At least 50 mg/l calcium is necessary
in the wort or beer in order for most finings to work. All types of
finings clarify beer and aid flavor stability.
Effects on Beer: There are two classes of finings, which
can be added at different stages of the brewing process:
1) Kettle/Copper Finings: Help coagulate hot break, proteins responsible for protein/chill haze and flavor instability.
Typical kettle finings are: Irish moss (dried seaweed - Chondrus
Crispus - at 50 - 150 mg/l), ProtoflocTM (30 mg/l), carrageen (a
gum used in food production - derived from seaweed), and
WhirlflocTM (20-60 mg/l). All are added at the rate of
approximately 1 tsp/5 gallons in the last 15 minutes of the wort
boil.
2) Fermenter/Cold Side Finings: Either added to
conditioning tank near the end of conditioning period or added
to the cask (for cask-conditioned ales). Used to remove yeast,
protein or starch hazes. These fining are often packaged as
powders and must be rehydrated using sterilized hot water.
Common types are isinglass (dried collagen obtained from the
dried swim bladders of fish, historically sturgeon or cod, now
various fish species from the South China Sea. Added at 1-3.5
mg/l at 42-55 ºF), brewers’ gelatin, PolyclarTM (tiny beads of
PVP - polyvinyl pyrrolidone - plastic) or silica gel usually added
at 1 - 3.5 mg/l.
3) Kräusening
Describe: Kräusening is a technique where a portion of
actively fermenting wort (from another batch of beer at the high
kräusen phase of the Fermentation stage of the yeast’s life cycle)
is added to green beer which has finished fermenting (where the
yeast is at the Sedimentation stage of the yeast life cycle), just
prior to packaging. This provides active, healthy yeast to
supplement dormant/dying yeast lost during extended lagering.
It is most commonly used when making German lagers or wheat
and rye beers.
This technique is often used by commercial brewers who
brew the same varieties of beer on a regular schedule. Even for
those brewers who don’t bother with the Reinheitsgebot, the
practical benefit is that you can top up the headspace in your
conditioning tanks with kräusen once fermentation subsides,
increasing the volume of beer in your tanks and possibly freeing
up tank space.
Typically, 10-20% of fresh wort is added depending on
desired level of carbonation and batch size. For a 5 gallon batch
of homebrew, this works out to 2-4 quarts. When homebrewers
use this technique, they generally make a second yeast starter,
sometimes using canned wort from the batch of beer to be
kräusened, and add that to the raw beer.
The practice of adding unfermented wort (speise) to
carbonate finished beer is related to kräusening, but technically
isn’t the same thing.
Effects on Beer: For brewers who wish to comply with the
Reinheitsgebot, kräusening provides natural carbonation for
beer without adding sugar or artificial carbon dioxide. Actively
fermenting yeast helps scavenge VDK (diacetyl) &
acetylaldehyde still present in the packaged beer, and also helps
fully attenuate high gravity lagers. Conversely, yeast in the
kräusen can also impart these off flavors if they can’t complete
their fermentation in the bottle. Kräusening can also result in
infection of the bottled beer, or the beer from which the kräusen
came, if the brewer doesn’t practice proper sanitation
procedures. Finally, if the wort used to kräusen isn’t identical to
the beer to be kräusened, the brewer must recalculate vital
statistics like ABV, IBU and SRM.
Technical Question T10. “Hot & Cold
Break”
What is meant by the terms hot
break and cold break? What is
happening and why are they important
in brewing and the quality of the
finished beer? Address the following
topics:
3 points
3 points
4 points
Describe each term.
Identify
what
happening.
Identify
why
it
important.
is
is
How to Answer
* Set this question up as short paragraphs, an outline with
bullet points or a table.
* Focus on why hot and cold break are important, since
that section is worth the most points.
* There should be two sections to your answer, one for
each topic.
* This is one of the simpler of the technical questions. If
you answer it quickly you will have more time to work on more
complex questions.
* Note that there is some overlap between this question and
questions T1 (beer characteristics question - cloudiness) and T9
(the gypsum, fining and kräusening question).
A Brief Essay on Hot and Cold Break
1) Hot Break
Describe: Hot break (AKA Kettle Break) is an albuminous
precipitate formed primarily during the first 5-20 minutes of the
wort boil (Palmer, p. 81), consisting of denatured high
molecular-weight proteins which have polymerized with
carbohydrates and polyphenols (especially tannins, but also
anthrocyanogens and flavanols) but also containing contains
lipids and other compounds.(Goldhammer) The exact
composition is about 50-60% protein, 20-30% polyphenols, 1520% hop resins, and 2-3% "ash" (i.e., other materials, such as
insoluble salts).(Noonan, p. 158, Korzonas, p. 92).
It forms at a rate of about 20-40 ppm (Goldhammer). When
it first forms it appears as a brownish or greenish scum on the
top of the boil kettle and is a major factor in boilovers. In
suspension, the trub particles initially have the appearance of
small whitish flakes which grow larger as flocculation continues
(Noonan, p. 158). By the end of the boil, the break can have the
appearance of egg whites in egg-drop soup. When precipitated, it
mixes with hop debris and has a greenish-brown slimy
appearance. (TWB).
What’s Happening: Hot break begins forming at the start
of the wort boil (at 212 °F). 60% of the hot break is formed
within the first 5% minutes of boiling, but longer boils times will
increase this figure, up to 95% protein removal after a 2 hour
boil. (Barchet) The proteins coagulate, clump together and sink
to the bottom of the brew kettle. They can then be separated
from the rest of the wort when it is transferred to the fermentor.
The chemical process which causes the hot break is
electrostatic attraction - the same principle which allows various
types of finings to work. At wort boiling temperatures, normally
soluble proteins are denatured by the heat, increasing their
positive charges, making them more electrostatically attractive.
They then interact with negatively charged polyphenols (mostly
tannins), carbohydrates, lipids and other materials to form larger
molecules which precipitate more quickly (Miller, p. 132) and
which can be more easily filtered (Goldhammer).
Hot break should be removed from the wort before it is
chilled. Methods of removing the hot break include settling,
filtration, hopbacks and whirlpooling. (Barchet) It can also be
skimmed off the top when it foams up as the kettle comes to a
boil (Strong, p. 57)
Factors Affecting Hot Break Formation
1) Type and amount of malt and adjuncts. Grains higher
in proteins and beta-glucans produce more hot break. This
includes malts made from poor-quality (i.e. high nitrogen) or
poorly modified malt (e.g., traditional American 6-row, although
modern malts are all relatively low in nitrogen). (Fix, pp. 141142). This also includes other types of grains or malts with high
proteins or beta-glucan levels, such as wheat, rye and oats.
(Palmer, p. 279)
2) Mashing schedule: An excessively short or long protein
and/or beta-glucan rest will reduce hot break formation.
(Noonan, p. 159) An insufficiently long rest leaves most of the
proteins and beta-glucans in the grain, while an excessively long
rest will break down long-chain proteins into polypeptides and
peptides, which are more soluble in wort.
3) Boil Time: A full, rolling boil of 60+ minutes is
necessary for sufficient proteins to precipitate, but hot break is
maximized by a 2 hour, extremely agitated boil. With wellmodified modern malts, however, there is less need for long or
aggressive boils (as little as a 2% volume reduction using
modern malts - Fix, p. 89). At wort boiling temperatures,
normally soluble proteins are denatured by the heat, increasing
their positive charges, making them more electrostatically
attractive.
4) Boil Vigor: Rolling boils are necessary to agitate the
wort, so that the molecules which form the hot break can better
interact. (Miller, p. 132) Hot break is improved by a quick rise to
boiling temperature.
5) Wort pH: Low pH worts (below 5.3 at room
temperature) render proteins more soluable, making them harder
to precipitate. Worts below pH .50 make hot break impossible.
(Miller, p. 90)
6) Presence of polyphenols: The presence of tannins, and
to a lesser extent, anthrocyanogens and flavanols, increases hot
break formation. (Goldhammer) In properly produced wort, most
of these products will come from boiling hop additions, but in
wort where particles of grain husks have been carried into the
wort, or where tannins have been extracted from grain husks by
improper mashing techniques, there may be significant levels of
malt-derived tannins as well. If not precipitated, these will be a
major contributor to chill haze. (Palmer, p. 279)
7) Kettle finings: Kettle finings, such as Irish Moss or
Whirlfloc™, aid in the precipitation of the hot break. (Barchet).
Bentonite added to the boil achieves the same effect. (Korzonas,
p. 105) The positively charged fining particles attract negativelycharged tannins and carbohydrates helping them to flocculate
and increasing the rate at which they precipitate.They are
typically added 15-20 minutes before knock-out so they have
time to work. (TWB)
Why is it Important?: A good hot break is necessary for
storage stability and to reduce haze formation. If not
precipitated, tannins and proteins can complex at cool
temperatures to form an unsightly haze, while suspended
medium- to long-chain polypeptide and starch molecules can
form hazes at any temperature. Just as important, if not
precipitated and removed from the wort before it is pitched, fatty
acids (lipids) present in the beer can oxidize during conditioning
or storage to produce a variety of unpleasant oxidized notes,
primarily papery, cardboard-like aromas and flavors (trans-2nonenol) (Fix, pp. 137-139, Mosher, p. 54), but also goaty,
sweaty or rancid notes (caproic, caprylic and capric acids)
(Mosher, p. 57, Fix, p. 133). Polyphenols carried into the wort
can oxidize to produce harsh, astringent "solventy stale"
(furfural ethyl ether) notes and haze. (Fix, p. 138, Mosher, p.
60). Oxidation of proteins can result in permanent haze. (Fix, p.
143)If hot break isn’t removed from the wort before it goes into
the fermenter, it will be carried over into the finished beer,
where proteins in the hot break can cause off-flavors,
chill/protein haze and flavor instability. High levels of hot break
products in the fermenter can also cause the yeasts to produce
excessive levels of fusel alcohols & sulfur compounds.
2) Cold Break
Describe: Cold break is the coagulation and precipitation
of proteins, carbohydrates and other materials during wort
cooling. It consists of short- and medium-chain proteins
polymerized with carbohydrates and polyphenols not
precipitated during the hot break, as well as up to 50% fatty
acids (mostly oleic and linoleic acids) (Fix, p. 29).It has the
appearance of egg whites in egg-drop soup. (Strong, p. 62)
What’s Happening: Cold break begins at about 140 °F and
is maximized if the wort is rapidly cooled to a temperature of
less than 70 °F.
Short- and medium-chain protein and carbohydrate
molecules, which were previously soluable in the wort at boiling
temperatures, become insoluble as the wort cools and its
saturation point decreases. As the molecules fall out of solution,
they are electrostatically attracted to each other, flocculate and
precipitate just like the hot break.(Miller, p. 134)
Material congealed by the rapidly cooling temperatures
sinks to the bottom of the kettle, so that it remains behind when
the wort is transferred to the fermentor. Commercial breweries
sometimes increase removal of cold break by whirlpooling the
cooled wort or by running it through a hopback or filter. Some
cold break should remain in the wort to provide yeast nutrition,
however.
Factors Affecting Cold Break Formation
1) Type and amount of wort and adjuncts: As for Hot
Break.
2) Wort pH: As for Hot Break.
3) Presence of polyphenols: As for Hot Break.
4) Use of Finings: As for Hot Break.
5) Rapid Cooling: Quick cooling results in better coldbreak formation (Miller, p. 134, Noonan, p. 249). Ideally, the
wort will be chilled to as low a temperature as possible (down to
32 *F) (Noonan, p. 249)
Why is it Important?: If cold break isn’t removed from the
wort before it goes into the fermenter, it will be carried over into
the finished beer, where proteins and polyphenols (tannins) in
the cold break can cause off-flavors, chill/protein haze and
flavor instability. High levels of cold break products in the
fermenter can also cause the yeasts to produce excessive levels of
fusel alcohols & sulfur compounds (DMS). Reduced cold break
also increases the clarity of the finished beer.
A good cold break is necessary to remove lipids from wort, as
well as additional proteins, tannins and carbohydrates not
precipitated by the hot break. Removal of lipids results in better
head formation and stability, and prevents staling (Fix, p. 29).
Some of the fatty acids present in cold break are necessary for
yeast development and health (they are used for form yeast cell
walls) (Fix, p. 96), so some cold break should be carried into the
fermenter (Fix, p. 30). Trub particles can also act as nucleation
sites for CO2 bubbles to form, helping to remove CO2 from the
fermenting wort, further aiding yeast metabolism (Fix, p. 96).
Some commercial breweries pitch their yeast into partially
clarified wort, let the yeast work for 12-24 hours and then
transfer the fermenting wort into the main fermentation tank,
leaving most of the break behind. (Fix, p. 30)
The Cold Break also helps to precipitate complexed
proteins and polyphenols responsible for chill haze, as described
for hot break. (Palmer, p. 83)
If hot and/or cold break are carried into the fermenter, the
higher levels of amino acids and fatty acids will result in the
yeast producing higher levels of higher alchols (Korzonas, p.
281) and lower levels of esters (Korzonas, p. 290)
References
Barchet, Ron; Hot Trub Formation and Removal
(http://www.brewingtechniques.com/library/backissues/issue1.4/
barchet.html)
Fix, George; Principles of Brewing Science
Goldhammer,
Ted;
Brewers
Handbook,
2e
(http://www.beer-brewing.com)
Miller, Dave; Dave Miller's Homebrewing Guide
Mosher, Randy; Tasting Beer
Strong, Gordon; Brewing Better Beer
Technical Question T11. “Diastatic and
Proteolytic Enzymes”
Describe and explain the role of
diastatic and proteolytic enzymes in
the brewing process and how they
affect the characteristics of the
finished beer. Address the following
topics:
5 points
5 points
Describe what they are.
Describe how they affect
the finished beer.
How to Answer
* Set this question up as a table or two paragraphs.
* There should be two sections: One for each class of
enzyme.
* Describe what the various classes of enzyme are, how
they work and the conditions used to get them.
* Describe the effects that the enzymes have on finished
beer.
* This is one of the simpler of the technical questions. If
you answer it quickly you will have more time to work on more
complex questions.
* Note that there is some overlap between this question and
question T13.
Proteolytic and Diastatic Enzymes
1) Proteolytic Enzymes
Works on: Proteins.
Optimum Temperature: 113-122 °F (active 103-122 °F).
Describe/Explain: * Naturally occur in malt. * In the
mash, they degrade larger proteins in the malt into smaller
proteins and amino acids. * Typical protein rest ~120 °F for 1520 minutes. * Proteinase breaks down proteins into smaller
fractions such as polypeptides, which are necessary for good
head retention. * Peptidase breaks down polypeptides into
peptides & amino acids, essential for proper yeast growth &
development.* Highest enzyme levels in pale, fully-modified
malts. * No enzyme activity in crystal/caramel or roasted malts.
Effects on Beer: * Reduces cloudiness. * Aids
lauterability of mash when using high-protein malts (e.g., wheat,
rye). * Aids head retention. * Aids yeast health. * Too long a
protein rest (1+ hour) can reduce head & body. * Insufficient
peptides and amino acid levels can lead to poor yeast health,
indirectly causing yeast-derived off-flavors (e.g., diacetyl,
acetaldehyde, higher alcohols) and reduced wort attenuation.
2) Diastatic Enzymes
Works on: Starches.
Describe/Explain: * Begin working when starches are
gelatinized by being soaked and heated in the mash (temperature
varies, usually 80-160 °F). * In the mash, they degrade larger
starches in the malt into smaller starches (dextrins) and
fermentable simple sugars (e.g., mono & disaccharides). *
Naturally occur in the malt. * Highest enzyme levels in pale,
fully-modified malts. * No enzyme activity in crystal/caramel or
roasted malts. * The two most important diastatic enzymes are
Beta Amylase and Alpha Amylase.
A) Beta Amylase (Optimum temperature range: 130-150
°F. Denatured above 154 °F): * Produces monosaccharides
(e.g., maltose, glucose). * Breaks off maltose units from
reducing ends of starches by cleaving 1-6 bonds. * Unable to
quickly reduce large starch chains. * Unable to reduce branched
starch chains.
Effects on Beer: Creates more fermentable wort, thinner
bodied beer with lower head fullness and retention.
B) Alpha Amylase (Optimum temperature range: 149-158
°F. Denatured above 167 °F): * Breaks links from starches at
random by cleaving 1-4 bonds. * Produces short-chain starches
and polysaccharides (e.g., dextrins). * Unable to completely
reduce branched starch chains. * Aids action of beta-amylase by
creating more reducing ends for them to work on.
Effects on Beer: Creates more dextrinous wort, thicker
bodied beer with higher head fullness and retention.
Remember
M.A.L.T. = More Alcohol, Lower Temperature.
Beta Amylase: It’s “beta” because it’s a “wimp” compared
to alpha amylase. It can’t stand higher temperatures and it
nibbles on molecule ends while alpha randomly tears apart big
starch molecules. It’s also the “first act;” alpha amylase comes in
afterwards to finish the action.
Technical Question T12. “5 Reasons to Boil
Your Wort”
There is no technical question T12, it was retired. It was:
“What are five primary purposes for boiling wort? How does a
brewer achieve these objectives?” It was always on older
versions of the exam, and was replaced by the “Describe a
Virtual Beer” question. Old school beer judges still reminisce
about it.
Technical Question T13. “Mashing”
Explain what happens during the
mashing process, including times and
temperatures
as
appropriate.
Describe three different mashing
techniques and the advantages and
disadvantages of each. Address the
following topics:
5
points
3
points
2
points
Describe the process.
Identify three techniques.
Identify
advantages
disadvantages of each.
and
How to Answer
* Set this question up as short paragraphs, an outline with
bullet points or a table.
* Focus on describing the process, since that section is
worth the most points.
* There should be four sections to your answer:
- Describe the process.
- 3 techniques with advantages and disadvantages of
each.
* Describe exactly three mashing techniques. You get no
points for describing more than three.
* Note the overlap between this question and question T11!
Study those enzymes!
A Short Essay on Mashing
Yet another summary, which you must summarize further
for the exam.
1) Mashing Basics
* Mashing is the process of heat and soaking malt to
hydrolyzing enzymes and gelatinizing starches within.
* Enzyme action breaks down proteins and starches within
the mash for optimum yeast health and nutrition.
* “Rests” at certain temperatures, for certain lengths of
time, favor the action of various enzymes.
- Rest temperature ranges can overlap.
* Mashing creates fermentable sugars in the wort.
* Mashing gives you full control over wort composition.
* M.A.L.T. = More Alcohol, Lower Temperature.
2) Milling
Milling is a pre-cursor to mashing.
* It crushes the contents of the kernels, increasing the
amount of surface area available for hydolyzation and enzyme
action.
* Grain husks form a filter bed which helps clarify mash
run-off during lautering and sparging.
* If grains are milled too coarsely (a coarse “crush”) the
following problems can occur:
- increased dough-in time.
- reduced enzyme efficiency.
- reduced extract yield.
* If grains are milled too finely (a “fine crush”) the
following problems can occur:
- increased risk of stuck mash.
- trouble with wort clarity.
- bits of husk carried into wort during sparging (resulting in
polyphenol extraction during wort boil, which causes protein
haze and astringency).
3) Mash Requirements
A) pH range: 5.2-5.8. You usually need to adjust water
chemistry to get you water into this range: additions of mineral
salts, acids, or use of dark or acidulated malt.
- Test using pH strips or pH meter.
- Higher pH causes trouble with tannin extraction, reduced
enzyme efficiency.
- Lower pH causes reduced enzyme efficiency.
- Modern buffering solutions (e.g., Five Star 52™) get pH
into optimum range without need for acid additions or salt
additions.
B) At least 50 mg/l Ca++ for optimum mash efficiency.
C) Starch Conversion Test: To get optimum extract yields
and to check for full conversion.
- Iodine test: Take a drop of liquid from the mash and put
it on a white porcelain plate. Add a drop of iodine (Iodophor™
will work) to it. If the sample turns dark purple, starch
conversion is incomplete.
- Most homebrewers don’t bother. With well-modified
malts, a mash of 30-90 minutes guarantees full conversion.
- Incomplete starch conversion can result in starch haze.
4) Mashing Steps
Using a step mash regime, all these steps are possible,
although they aren’t always necessary. With an infusion mash,
only dough-in and saccharification are possible.
A) Dough-In (10-15 °F higher than 1st rest temperature):
Grist is mixed with water, hydrolyzing enzymes and allowing
them to work. * Water temperature drops to desired rest
temperature as it is cooled by room-temperature grist. * ~1.3
quarts water/lb. grist. * Break clumps so no dry grist remains. *
Mix thoroughly to get temperature even.
B) Acid Rest (95-120 °F, for 60-120 minutes): * Phytase
breaks down phytin in grain husks, producing phytic acid, Mg++
& Ca++. * Reduces mash pH in pale, undermodified grains &
low Ca++ water. * Creates yeast nutrients. * Not necessary with
modern malts and proper water treatment.
C) Beta Glucanase/Starch Rest (~110 °F for 15-30
minutes): * Betaglucanase reduces hemicellulose & gums (Beta
glucans) in cell walls which can contribute starch haze & cause
stuck mash.* Only needed for under-modified or high-protein
(e.g., wheat, oats) malt only. * Usually run concurrently with
Protein Rest and/or Ferulic Acid Rest.
D) Ferulic Acid Rest (~110 °F for 15 minutes, at pH <
5.7): * Liberates ferulic acid, precursor to 4-vinyl guaiacol, in
wheat malt. * Slightly aids in production of clove flavor for
German wheat beers (although yeast strain and fermentation
temperature is more important). * Only need to mention this if
you’re a smartass trying for a master score!
E) Protein Rest (113-127 °F for 15-60 minutes): Protease
enzymes (proteinase & peptidase) degrade large (albuminate)
proteins into smaller fractions such as polypeptides, and degrade
polypeptides into peptides & amino acids, essential for proper
yeast growth & development. * Important when mashing
undermodified or high-protein (e.g., wheat) malts. * Generally
not necessary with fully-modified malts. * Excessively long
protein rest (1+ hour) can result in thinner body and reduced
head formation and retention. * Skipping protein rest can result
in stuck mash or excess body, haze and storage instability in
finished beer.
F) Saccharification/Starch Conversion Rest: * Diastatic
enzymes (alpha and beta amylase) degrade starches into
dextrins and fermentable sugars. * Different enzymes work
optimally at different temperatures. * Altering temperature
favors one over the other. * Mash at 150 °F to get a balance
between the two types of enzymes. * Enzymes produce
monosaccharides (glucose, fructose, mannose, galactose),
disaccharides (maltose, isomaltose, fructose, melibiose, lactose),
trisaccharides (maltriose) and oligosaccharides (AKA dextrins =
glucose chains).
I. Beta Amylase Rest (130-150 °F for 15-90 minutes.
Denatured at 164 °F): Favors the action of Beta Amylase which
cleaves 1-6 bonds at the reducing ends of starch chains to
produce monosaccharides. * Yields wort very low in dextrins,
high in fermentables * Produces thinner-bodied, drier, more
alcoholic, more “digestible” beer, with poorer head formation
and retention.
II Alpha Amylase Rest (149-158 °F for 15-90 minutes,
denatured at 168 °F): Favors the action of Alpha Amylase
which randomly cleaves 1-4 bonds of starch chains to produce
oligosaccharides. * Yields wort higher in dextrins, and lower in
fermentables * Produces fuller-bodied, sweeter, less alcoholic,
starchier beer with better head formation and retention.
G) Mash-Out (168 °F for 5-15 minutes): * Denatures
enzymes, stops starch conversion. * Reduces viscosity, aids
mash run-off. * Mash temperature should not exceed 168 °F to
avoid tannin extraction.
5) Mashing Techniques
The four major types of mashing are listed below.
Remember you only need to know three for the exam!
A) Infusion Mash
Describe: Grist is mixed with hot water at starch
conversion temperatures and is allowed to rest at that
temperature for the entire duration of the mash.
Advantages: Requires a minimum of labor, time, energy,
equipment & skill. Suitable for use of well-modified malts.
Disadvantages: * Little control over mash temperature
after dough-in (except to add more water). * Prevents use of
undermodified malt. * Limits use of adjunct grains (if they
require a cereal mash or protein rest).
B) Step Mash (AKA Temperature-Controlled Mash, Step
Infusion Mash)
Describe: The mash is held at various temperatures for
specific periods of time, starting with the lowest temperature rest
on the schedule. When the first rest is completed, the mash is
then directly or indirectly heated to raise it to the next rest
temperature.
Advantages: * Increased control over wort composition. *
Allows use of undermodified malts. * Allows use of highprotein/gummy adjunct grains and malts. * Allows mash-out
without adding water.
Disadvantages: * Requires extra time, equipment, labor
and skill. * Directly heating the mash tun can potentially scorch
mash. * Adding hot water to mash tun to raise temperatures can
result in excessively thin mash, raise pH out of proper range or
result in wort with insufficiently high specific gravity.
C) Decoction Mash
Describe: A simple, traditional German form of
temperature-controlled mash where part of the mash is removed
from the main mash tun, heated to boiling in a separate
container, held there for a certain amount of time and then
returned to the mash to raise overall mash temperature.
Steps are as follows: 1. Dough in at first desired rest
temperature. 2. Remove a third of thick portion of the mash. 3.
In another kettle, briefly raise the decoction temperature
saccharification temperatures (2-5 minutes). 4. Boil the
decoction for 15-30 minutes, stirring constantly and adding
water as necessary to avoid scorching. 5. Mix the decoction back
into the main mash to raise overall temperature. Mix thoroughly
to avoid hot spots in the mash. 6. Repeat up to 2 times.
The formula for raising the mash temperature using a
decoction is:
Decoction volume = total mash volume x (target temp - start
temp) / (boil temp - start temp)
* Triple decoction mashes were traditionally used for
Bohemian Pilsner, Traditional Bock, Doppelbock and Munich
Dunkel.
* Double decoction mashes were traditionally (in the 19th
and 20th centuries) used for other styles of German beers. Until
recently, variations on the double decoction mash were used for
most styles of German beer.
* A single decoction mash is mostly commonly used to get
to mash-out when otherwise using an infusion mash. It is wellsuited to modern, well-modified continental lager and amber
malts.
Advantages: * As for Step Mashing. Additionally: *
Explodes starch granules. * Breaks down protein matrix in
undermodified malt. * Improves extraction efficiency when
using undermodified malt. * Promotes formation of melanoidins.
* Can caramelize sugars (but at risk of scorching). * Allows
brewing without thermometer (since adding a decoction back
into the mash naturally elevates it to the next rest on the
schedule of acid rest, protein rest, saccharification rest and
mash-out).
Disadvantages: * As for Step Mashing. * Extremely labor
and time intensive. * Requires extra equipment and space. *
Extra energy required. * Direct fired decoction vessel required. *
Risk of scorching decoction. * May extract higher levels of
tannins & DMS precursors from grain husks.
D) Cereal Mash (AKA Double Mash)
Describe: This technique actually consists of two separate
mashes which are blended to reach saccharification
temperatures. The main mash consists of crushed malt, while the
second (cereal) mash consists of raw adjunct grains and just a bit
of crushed malt. The cereal mash boiled for 1 or more hours to
gelatinize starches, then added to main mash, which has
undergone acid and/or protein rests. The increased temperature
of the adjunct mash might increase the main mash temperature
to saccharification temperatures, but sometimes the main mash
must be heated as well.
Cereal mashing is used to make beers which contain
unmalted adjunct grains, assuming the brewer starts with raw
grains, rather than pre-gelatinized grain flakes or grits.
Advantages: * As for Step Mashing. * Allows the use of
inexpensive raw grains such as maize or rice which require high
gelatinization temperatures (as opposed to pre-gelatinized grain
flakes or grits).
Disadvantages: * As for Step Mashing. * Time and energy
intensive. * Cereals must be boiled or hot-flaked before adding
to mash. * Only appropriate for brewing beers which have a high
proportion of adjunct grains.
Technical
Recipe”
Question
T14.
“All
Grain
Provide
a
complete
ALL-GRAIN
recipe
for
a
<STYLE>,
listing
ingredients and their quantities,
procedure, and carbonation. Give
volume, as well as original and
final gravities. Explain how the
recipe
fits
the
style's
characteristics for aroma, flavor,
appearance, mouthfeel, and other
significant aspects of the style.
Styles may include: American IPA,
Belgian Tripel, Bohemian Pilsner,
Classic
American
Pilsner,
Doppelbock, Dry Stout, English Pale
Ale, German Pilsner, Oktoberfest,
Robust Porter, Weizen.
1 point
2
points
3.5
points
3.5
points
Target statistics (starting
specific
gravity,
final
specific
gravity,
and
bitterness in IBUs or HBUs)
and color (as SRM or a
textual description of the
color).
Batch
size,
ingredients
(grist, hops, water, and
yeast)
and
their
quantities.
Mashing,
boil,
fermentation,
packaging,
and other relevant brewing
procedures.
Explain how the recipe fits
the style's characteristics
for
aroma,
appearance,
flavor,
mouthfeel,
and
other significant aspects
of the style; and describe
how
the
ingredients
and
processes used impact this
style.
* This question will always be on the exam.
* Plan ahead; design recipes in advance for all the possible
styles on the question.
* Practice creating a blank recipe form as you study for
the exam.
* How This Question is Graded:
- Statistics: 1 point (4 items - 0.25 points each).
- Ingredients: 2 points (4 items - 0.5 points each)
- Techniques: 3.5 points (4 items - 0.875 points each)
- Profile: 3.5 points (5 items - 0.7 points each)
How to Answer
* Answer this question as a recipe form.
- Create the recipe form in advance, in between the
time between when you get your exam materials, and the time
that the exam begins.
* Focus on process and stylistic aspects of the question,
since they’re worth the most points.
* Prioritize! Mention the most important facts first. Fill in
the details when you have time.
* Time Management! This is an extremely time consuming
question, but it’s still only worth 10 points. Don’t neglect other
questions because of it!
* Don’t Sweat the Vital Statistics. Although this question is
the only place on the exam where you must cite vital statistics,
you don’t need to memorize ranges of vital statistics. Instead,
just memorize a few key numbers. Even then, they’re only worth
one point!
* This question is designed to test every aspect of your
stylistic and technical knowledge. Feel free to put any useful fact
about the style into this answer.
* This is one of the most time-consuming questions on the
exam.
How to Design Your Recipes
* Keep target statistics within the midpoint of the style
descriptions.
* Assume 5 gallon batches (or whatever size you’re most
comfortable with) and calculate all quantities based on that
target.
* Keep recipes simple. You’re not trying to win a medal.
* Use, or at least mention, proper ingredients for the style
(e.g., “Bohemian Pilsner was traditionally made using
undermodified continental Pilsner malt”).
* Use, or at least mention, traditional techniques for the
style (e.g., “Bohemian Pilsner was traditionally made using a
triple decoction mash.”)
* Understand, and mention, why each ingredient is used in
a particular beer. (e.g., “Burton-style water, with its high sulfate
levels, increases alpha acid extraction rates from hops,
increasing hop bitterness.”)
* Understand, and mention, what each ingredient
contributes to the finished beer (e.g., “Pilsner malt produces a
light-colored beer with bready, cracker-like aromas and flavors
and possibly hints of DMS or hydrogen sulfide.”)
* Describe each ingredient - grain, hops, water, yeast,
adjuncts.
- At least describe quantities and basic ingredient type (e.g.,
“7.5 lbs. pale malt”).
- Better yet, give as much detail as possible about the
ingredient as possible (e.g., “7.5 lbs. of 5 °Lovibond Thomas
Fawcett™ Maris Otter English pale malt” or “7.25 gallons of
mash water, adjusted to have at least 450 mg/l Ca++ and 250
mg/l SO4-, heated to a strike temperature of 175 °F.”
- Mention specific brands of ingredients if appropriate.
E.g., Wyeast 1056 American Ale Yeast, Lyle’s Golden Syrup.
* Understand, mention and describe each step of the
brewing process, why each step is done and how it should be
controlled.
- The steps in the brewing process are: Milling, Mashing,
Sparging/lautering,
Boiling,
Cooling,
Fermenting,
Conditioning/lagering, Packaging.
- At minimum, describe the process. E.g., “After wort boil
ends, crash cool wort.”
- Better yet, describe exact techniques and purposes for
each step. E.g., “After wort boil ends, crash cool wort using a
counterflow chiller or heat exchanger to precipitate cold break,
which keeps unwanted proteins and fatty acids from getting into
your wort. Crash cooling also limits exposure to airborne
pathogens before yeast is pitched.”
* Mention formulas if appropriate (e.g., W x A x U x 7489
/ V x C = hop utilization formula)
* Mention common potential brewing or technique faults.
(e.g., “High levels of esters are wrong for this style, avoid by
fermenting at cool end of the yeast’s temperature range.”)
* Mention potential overlap with other styles (e.g., “Similar
to a German pilsner, but darker in color, sweeter, not as hoppy,
and with a hint of DMS in the aroma.”)
Basic Recipe Design
This section discusses the basics of recipe design for the
test. Use it only if you don’t have the time or resources to design
your own recipes.
If you do have time, work with your favorite basic brewing
text and supplemental books such as Brewing Classic Styles and
Designing Great Beers. It’s also helpful to play around with
various brewing software programs, since you can instantly see
how changing ingredient types and quantities will change your
recipe.
1) Vital Statistics
Use the following information to set up the vital statistics
for your recipe:
O.G.: Original Gravity is 1.050 for “table strength” beers,
1.075 for strong beers. Memorize “1.075” and “1.050.”
F.G.: Finishing Gravity is 1.010 for beers with medium to
medium-light body, 1.016 for sweeter beers with medium-full to
full body. Memorize “1.010” and “1.016.”
IBU: Bitterness (International Bitterness Units) is 40 for
beers with medium to medium-high hop bitterness, 25 for beers
with medium-low hop bitterness and 10 for beer with very low
hop bitterness (i.e., Weizen). Memorize “40-25-10.”
SRM: Color (Standard Reference Measurement) is 6 for
dark gold beers, 25 for dark brown beers. The outliers are 5
(Gold) for German Pilsner and 7 (Amber) for Oktoberfest.
Memorize “6-25” “7 Oktoberfest,” “5 German Pilsner”
(Mnemonic: At 6:25, you ordered 7 Oktoberfests and 5 German
Pilsners).
Vital Statistics Table
This table lists numbers to use for each of the beers
mentioned in the question. Outliers are in bold italic type.
STYLE
Bohemian Pilsner
CAP
Dry Stout
OG
1.050
1.050
1.050
FG
1.016
1.010
1.010
IBU
40
40
40
SRM
6
6
25
Calculating Final Gravity
Calculating Original Gravity
You don’t need to know this for the exam, unless you’re
going for a master score and you have a lot of extra time to
burn.
Final gravity is based on fermentability of the wort, but
primarily yeast attenuation. Since most yeast strains attenuate
to about 75%, a rough formula for F.G. is:
You don’t need to know this for the exam, unless you’re
going for a master score and you have a lot of extra time to
burn.
To find the potential original gravity for a beer recipe,
you must know the diastatic power of the grains in your
mash, the extract efficiency of your brewing setup and the
weight of grains in your grist.
As a rule of thumb, however, pure sugars yield 46
“gravity points” per pound, pale malt yields about 33 gravity
points per pound and amber and toasted malts yield about 20
points per pound. Roasted or brown malts and non-malted
grains don’t yield any gravity points on their own. Expressed
as a formula:
((OG -1) - ((OG - 1) x A) +1) = FG
The recipe discussion assumes 1.050, so ((1.050 – 1) ((1.050 - 1) x .75) +1) = 1.0125, which is rounded down to
1.010. Beers with less attenuable worts and/or lower
attenuating yeast strains use 1.016 instead.
English Pale Ale
German Pilsner
Oktoberfest
Robust Porter
Weizen
American IPA
Belgian Tripel
Doppelbock
1.050
1.050
1.050
1.050
1.050
1.075
1.075
1.075
1.010
1.010
1.016
1.016
1.010
1.010
1.010
1.016
40
40
25
40
10
40
25
25
6
5
7
25
6
6
6
6
2) Batch Size
Choose 5 gallons. Mention that actual batch size might be a
bit bigger (5.5 gallons) to allow for equipment losses.
Note: The rest of the Basic Recipe Design section assumes
5 gallon batches.
OG = ((G x P)/V) x E
Where:
OG = Original gravity.
G = grains (in pounds)
P = gravity points for the grain type.
V = final wort volume.
E = Extract efficiency.
Grain Blends: If you use more than one type of malt in
the grist, you must calculate the OG of each type of malt
separately and sum the total.
The Basic Recipe Discussion assumes 10 pounds of
grain which yield 330 gravity points, 5 gallons of wort, and
75% extract efficiency. So: ((10 x 33)/5) x 0.75 = 1.050.
3) Grain Bill (AKA Grist)
Use the following information to describe the grist for your
recipe. Note that if you have time and know what you’re doing,
you can specify specific products (e.g., 15 °L Weyermann
CaraMunich malt, Munton’s Maris Otter English Pale Malt).
Extract Efficiency: Mention 75% for grains, 100% for
adjunct sugars. It’s easy to remember and allows you to use 10
or 15 lbs. of grain to design a 5 gallon recipe.
Malt Amounts: Use 10 lbs. for all beers except for IPA,
Tripel and Doppelbock, which use 15 pounds. Multiply by the
percentages given below to get the exact grain bill:
Malt Types: Use malts from the appropriate country for
the style (e.g., German Pilsner malt). Remember that some form
of pale malt (“base malt”) forms the largest portion of the grist
for virtually all beer styles. You should list your base malt first.
Malts Percentages: Use the following malt percentages for
the various styles:
American IPA: 80% American 2-row pale ale malt, 15% 20
°L crystal malt, 5% 60 °L crystal malt. Alternately, just 100%
American 2-row pale. Memorize: 80-15-5.
Belgian Tripel: 80% Pilsner malt, 20% light candi sugar.
Memorize: 80-20.
Bohemian Pilsner: 100% Moravian Pilsner malt.
CAP: 75% American 6-row lager malt, 25% flaked maize.
Memorize: 75-25.
Doppelbock: 100% Munich Malt.
Dry Stout: 65% English pale ale malt, 25% flaked barley
(unmalted), 10% 500 °L black roasted barley (unmalted).
Alternately: 3% °L 400 chocolate malt, 3% 500 °L patent malt,
and 3% 400 °L unmalted roasted barley. Memorize: 65-25-10.
English Pale Ale: 90% English pale malt, 10% 60 °L
crystal malt or 10% Lyle’s Golden Syrup™. Memorize: 90-10%.
German Pilsner: 100% Pilsner malt.
Oktoberfest: 100% Munich malt. Alternately: 50% Munich
malt, 45% pilsner malt, 5% 15 °L crystal malt. Memorize: 5045-5.
Robust Porter: 80% English pale ale malt, 10% 40 °L
Crystal, 5% 350 °L chocolate malt, 5% 525 °L black patent malt.
Memorize: 80-10-5-5.
Weizen: 70% German wheat malt, 30% pilsner malt.
Memorize: 70-30.
4) Hop Additions
Use the following information to describe the hops used for
your recipe.
Alpha Acid (AA): Always use 5%, regardless of hop type.
Hop Additions: Only use bittering, flavor and aroma
additions for the exam. Mention other techniques where
appropriate (e.g., first wort for Bohemian Pils, dry hopping
when for English Pale Ale or American IPA).
Boil Time: Use 60 minutes for bittering hops, 30 minutes
for flavor hops and 0 minutes (“at knockout”) for aroma hops.
Utilization Rates: Mention 25% for bittering, 5% for
flavor, 0% for aroma.
Hop Amounts: Choose 2 ounces of bittering hops for 40
IBU, 1 ounce for 25 IBU or ½ ounce for 10 IBU. If a beer is
supposed to have hop aroma or flavor, use ½ to 1 ounce of flavor
and/or aroma hops. Effectively, they’re “free” in term of
utilization.
Hop Types: Choose hop varieties appropriate for the beer’s
country of origin or style. Where multiple types are possible,
mention multiple varieties.
Belgium: Styrian Goldings or Strisselspalt.
England: East Kent Goldings, Fuggles.
Czech Republic: Mention “Czech-grown noble hops” or
just say Saaz.
Germany: Mention “German-grown noble hops” or name
one: Hallertauer Mittelfrüh, Spalt or Tettnang.
USA: Choose one of the “C Hops:” Cascade, Centennial,
Chinook or Columbus. If you want to get fancy, mention one of
the modern, “dual use,” proprietary types: Amarillo, Citra or
Warrior.
Suggested Hop Additions
This table lists suggested hop amounts and types for each
beer listed in the question. Note that “East Kent Goldings is
listed as “EKG,” Hallertauer Mittelfrüh is listed as “HM” and
Styrian Goldings is listed as “SG.”
Style
American IPA
Belgian Tripel
Bohemian Pilsner
CAP
Bitter
2 oz.
Centennial
1 oz. SG
2 oz. Saaz
2 oz. Cluster
Flavor
1 oz.
Chinook
1 oz. SG
1 oz. Saaz
1 oz. U.S.
grown HM
Doppelbock
1 oz. Spalter
Dry Stout
EPA
2 oz. EKG
2 oz. EKG
German Pilsner
2 oz. HM
Oktoberfest
Robust Porter
1 oz. HM
2 oz. EKG
Weizen
0.5 oz. HM
0.5
oz.
Tettnang
None
1
oz.
Fuggles
1
oz.
Tettnang
1 oz. HM
1
oz.
Fuggles
None
Aroma
1 oz.
Cascade
None
1 oz. Saaz
1 oz. U.S.grown
Tettnang
None
None
1
oz.
Fuggles
1 oz. Spalt
Calculating Hop Amounts
You don’t need to know this for the exam, unless you’re
going for a master score and you have a lot of extra time to
burn.
A simplified formula for figuring the weight of hops
needed is:
Weight= IBU x V/ (A x U x 7490)
Where:
Weight = weight of hops in ounces.
IBU = target IBU level for your beer.
V = wort volume in gallons
A = Alpha Acid percentage of the hops.
U = Utilization efficiency.
7490 = This is a conversion factor from metric to
English units.
Utilization Efficiency: Utilization efficiency depends
on a number of factors, mostly boil time, but also wort pH,
mineral levels in the wort and sugar concentration.
Utilization of bittering hops ranges from 25-33%, 2-10% for
flavor hops and 0-2% for aroma hops.
Hop Blends: If you add a blend of hops, you must
determine the average level of alpha acids. If you add
different types of hops at different times during the boil, you
must determine their total contribution to alpha acid levels
separately and sum the total.
The sample recipe section assumes IBU targets of 40,
25 or 10, 5 gallons of wort, 5% alpha acid level, a utilization
of 25% for bittering hops and utilization levels of 0% for
flavor and bittering hops. Calculations are then rounded to
the nearest whole ounce.
For example, for a beer with 40 IBU: 40 x 5 / (.05 x .25
x 7490) = 2.13 oz (rounded to 2 oz.)
None
None
None
5) Water
Water Treatment: Water should be dechlorinated using
filtration and adjusted to match the historical city (or a historic
city) for the style. You should mention levels of particular
mineral ions if they are particularly high, low or important to
the style (e.g., very low ion water for Plzen, high sulfate water
for Burton-on-Trent).
Total Volume: 9 gallons of total water for all styles except
IPA, Tripel or Doppelbock, where water is increased by 50% to
13.5 gallons.
Strike Water: 3.5 gallons of strike water (increased by
50% to 5.25 gallons for IPA, Tripel or Doppelbock) at 163 °F
for a mash temperature of 150 °F.
Sparge Water: 5.5 gallons of sparge water (increased by
50% to 8.25 gallons for IPA, Tripel or Doppelbock) at 168F.
Water pH: All water should be adjusted to pH 5.2 using
phosphoric or lactic acid. Use 3 tsp for most beers, increased by
50% to 4.5 tsp for IPA, Tripel or Doppelbock. Alternately, you
can mention modern mash buffering compounds. Mention that
more acid (or buffer) might be needed when brewing with highly
alkaline water (e.g., Burton, Dublin, London).
Water Treatment Type
Style
American IPA
Belgian Tripel
City
San
Francisco
Brussels
Bohemian
Pilsner
Plzen
CAP
St. Louis
Doppelbock
Munich
Dry Stout
Dublin
EPA
German Pilsner
Burtonon-Trent
Munich
Oktoberfest
Munich
Mineral Ion Ranges
Medium low CO3, Low Ca,
Cl, SO4, Mg, Na.
Medium Ca & CO3, mediumlow SO4, low Cl, Mg, Na
Very low overall ion levels.
Use distilled or reverse
osmosis water, cut 50/50 or
75/25 with medium hardness
dechlorinated tap water.
Medium CO3, med-low Cl,
SO4, low Ca, Mg, Na.
High CO3, medium-low Ca,
low Cl, Mg, Na, SO4.
High Ca, CO3, medium-low
SO4, low Cl, Mg, Na.
Very high Ca, CO3 & SO4,
medium-low Cl, Mg, Na.
High CO3, medium-low Ca,
low Cl, Mg, Na, SO4.
High CO3, medium-low Ca,
low Cl, Mg, Na, SO4.
Robust Porter
Weizen
London
Munich
High CO3, medium Ca, Cl,
Na, SO4, low Mg.
High CO3, medium-low Ca,
low Cl, Mg, Na, SO4.
6) Yeast
Yeast Type: Choose ale or lager. Mention country of origin
(e.g., German lager yeast, English ale yeast). If possible, or
appropriate to the style, mention specific yeast strain or brand
(e.g., Wyeast 3068 Weihenstephan Weizen yeast).
Starter Culture: Create 1.5 quarts of starter for ales, 4
quarts for strong ales, 3 quarts of starter for lagers and 7 quarts
for strong lagers. Cell counts for ales should be about 175
million/liter for ales, 275 million/liter for strong ales, 300
million/liter for lagers and 500 million/liter for strong lager. If
you want to be clever, and have the time to explain yourself,
suggest underpitching yeast for weizen.
Aeration: Say “use food-grade oxygen and a sintered
airstone for 2 minutes to deliver 10 ppm dissolved oxygen to the
cooled wort.”
Fermentation Temperature: Choose 55 °F for lagers, 65
°F for ales and 70 °F for Belgian Tripel. If you want to be
clever, and have the time to explain yourself, suggest fermenting
weizen at 62 °F and gradually letting the temperature rise to 70
°F.
Yeast Information Table
Suggested brands are based on Wyeast, no insult intended
to other yeast producers! Outliers are in bold italic text.
Style
Brand
Cell
Starter Temp.
count
(mill/l)
American Ale
65 °F
American IPA
275
4 qt.
Belgian Tripel
Abbey Ale
275
4 qt.
70 °F
Budjevoice
300
3 qt.
55 °F
Bohemian
Lager
Pilsner
American
300
3 qt.
55 °F
CAP
Lager
Calculating Strike Temperature
You don’t need to know this for the exam, unless you’re
going for a master score and you have a lot of extra time to
burn.
Strike Temperature Formula: When using an infusion
mash, you must know the “strike temperature” for your
water to achieve a particular target temperature before you
add it to the mash. The formula is:
(0.2 ÷ R) X (T2 – T1) + T2 = Tw
Where:
Tw = actual temperature of infusion water
R = Ratio of water to grain in quarts per pound.
T1 = Initial mash (or dry grain) temperature.
T2 = Target mash temperature.
The sample recipe discussion assumes 1.25 quarts/lb. of
mash, a mash temperature of 70 °F, a target temperature of
150 °F. So (0.2 ÷ 1.25) x (150 – 70) + 150 °F = 162.8 °F
(rounded to 163 °F)
Calculating Water Volume
You don’t need to know this for the exam, unless you’re
going for a master score and you have a lot of extra time to
burn.
To find the volume of water needed for mashing and
sparging you must know the mass of grain to be mashed and
the target volume of the wort to be collected.
Mash Water Formula: The formula for mash water
volume is:
Mass weight (lbs.) x 1.25 quarts = Wort volume (gallons).
Total Water Volume Formula: The formula to find the
total volume of water needed for mashing, sparging and wort
boiling is:
(Batch Volume + Trub Volume)/ (1 - ((Wort Shrinkage
Percent/100)/ 1 - (Boil Time x (Boil-off Percentage/100)) +
Equipment Loss Volume + Grain Volume) x Absorption
Rate) = Total Water Volume.
The sample recipe section assumes a 5 gallon batch, with .5
gallons of trub, 4% wort shrinkage, 1 hour boil time, 10%
boil-off, 1 gallon of equipment loss volume, 10 lbs. of grain
and an absorption rate of = .13.
Sparge Water Volume Formula: The formula to find
the amount of sparge water needed is:
Total Water needed – Mash Water = Sparge Water Volume
Doppelbock
Dry Stout
EPA
German Pilsner
Oktoberfest
Robust Porter
Weizen
Munich Lager
Irish Ale
London Ale
Munich Lager
Munich Lager
London Ale III
Weihenstephan
weizen
500
175
175
300
300
175
175
7 qt.
1.5 qt.
1.5 qt.
3 qt.
3 qt.
1.5 qt.
1.5 qt.
55 °F
65 °F
65 °F
55 °F
55 °F
65 °F
65 °F
7) Mashing
Mash Type: Always choose Single Infusion, but always
mention and describe the appropriate traditional (or modern
commercial) method of producing the beer. For example: “X is
the classic mash technique for this style, but due to the highly
modified malts available today, this recipe uses a single infusion
mash.”
Rests: Where appropriate, mention types of rests and rest
temperatures associated with the traditional forms of mashing.
Acid Rest: 95-120 °F for 60-120 minutes.
Protein/Beta-Glucanase Rest: 122 °F for 20 minutes.
Saccharification Rest - Beta Amylase: 130-150 °F for 3090 minutes. Mash at this temperature for thinner-bodied, drier
beers, e.g., EPA, Pilsners, American IPA,
Saccharification Rest - Alpha Amylase: 149-158 °F for 3090 minutes.
Mash Out: 168 °F for 15 minutes.
Strike Water Temperature & Volume: Discussed under
Water.
Mash Water Acid and Mineral Adjustments: Discussed
under water (should be 3.5 or 5.25 gallons). Mash pH should be
5.2. Regardless of style, mash water should have 50 mg/l of
calcium for optimal mash efficiency.
Special Ingredients: Tripel uses Candi Sugar, which is
added to the boil, not the mash. CAP made using a cereal mash
would use ground corn or rice, rather than flaked corn.
Recirculation (AKA Vorlauf): You should recirculate the
mash runoff back through the mash bed in order to clarify the
runoff for 30 minutes. Avoid splashing or spraying the runoff to
avoid hot side aeration.
Sparging (Lautering): You mentioned sparge water
volume back in the water section (5.5 or 8.25 gallons). Sparge
water temperature should be 168 °F and should last for 45
minutes. To avoid extracting tannins from your grist, stop
collecting runoff if the mash pH goes above 5.8 or the specific
gravity of the runoff goes below 1.008.
Mash Type Table
Style
American
IPA
Belgian
Tripel
Bohemian
Pilsner
CAP
Mash Type
Step
Doppelbock
Double
Decoction
Single
Infusion
Step
Double
Decoction
Double
Decoction
Single
Infusion
Triple
Decoction
Dry Stout
EPA
German
Pilsner
Oktoberfest
Robust
Porter
Weizen
Step
Triple
Decoction
Cereal Mash
Rests
Beta Amylase > Alpha
Amylase > Mash Out.
Saccharification > Mash Out
Acid Rest > Saccharification >
Mash Out.
Protein > Saccharification >
Mash Out
Protein > Saccharification >
Mash Out.
Saccharification
Saccharification > Mash Out
Protein > Saccharification >
Mash Out.
Protein > Saccharification >
Mash Out.
Saccharification
Protein/Beta-Glucanase
>
Saccharification > Mash Out
8) Wort Boiling, Cooling and Transfer
Boil Time: A 75 minute, full, rolling boil in an open kettle
to facilitate hot break.
Hop Additions: Bittering hops added at 60 minutes before
end of boil. Flavor hops added at 30 minutes before the end of
the boil. Aroma hops added at the end of the boil.
Finings: For all but weizen, 1 tbsp of Irish moss (or
similar kettle finings) added 5-15 minutes before the end of boil
in order to help precipitate the hot break.
For weizen: “No finings added due to desired cloudiness in
finished beer.”
Chilling: Crash cool the wort using a counterflow wort
chiller or heat exchanger in order to precipitate the cold break.
Wort should be cooled to approximately 5 °F below desired
fermentation temperature.
Wort Transfer: Wort should be whirlpooled, filtered or
siphoned to avoid transferring trub (hot and cold break, hop
residue) to the fermentor. Some cold break is acceptable in the
wort since it is necessary for optimum yeast health.
Fermentation
Yeast Strain, Volume, Temperature, etc: See Yeast,
above.
Primary Fermentation Time: Ales: 3-5 days. Strong Ales:
7-14 days. Lagers: 2-4 weeks. Strong Lagers: 3-6 weeks.
Secondary Fermentation Time: Ales: None (for caskconditioned English ales), otherwise 1-3 weeks. Strong Ales: 2-4
weeks. Lagers: Diacetyl Rest at 65 °F for 2-3 days. Conditioning
for 2-4 weeks (6-8+ weeks for strong lagers).
8) Packaging
Bottle Conditioning: ¾ cup of corn sugar at bottling. If
appropriate, you can mention that English ales can be lower in
carbonation, while Tripel and Hefeweizen should be higher in
carbonation; adjust corn sugar accordingly (+/- ¼ cup). You can
also mention that German beers produced in compliance with the
Reinheitsgebot are bottle conditioned using “speise” (partially
fermented wort with yeast in it from a later batch of beer).
9) Explaining How the Recipe Fits the Style
* Read and use the “helper words” from the beer score
sheet provided with question S5 (the Classic Example
scoresheet).
- Mention something appropriate about each of those
attributes.
- If a beer doesn’t have a particular characteristic, say so!
(e.g., “Alcohol warmth is inappropriate for this style”).
* Aroma: Comment on malt, hop and yeast aroma (e.g.,
esters, phenols, diacetyl, DMS, sulfury notes, acetaldehyde), as
well as other aromatics.
* Appearance: Comment on color, clarity and
effervescence (e.g., sparkling, still), as well as head size,
retention, color and texture. If appropriate, mention viscosity or
alcohol “legs.”
* Flavor: Comment on malt flavor, sweetness or dryness,
hop bitterness, hop flavor, yeast character (e.g., esters, phenols,
diacetyl, DMS, sulfury notes, acetaldehyde), balance (sweetness
vs. hop bitterness) and finish/aftertaste.
* Mouthfeel: Comment on body, carbonation level, alcohol
character (e.g., warming, prickly, burning), texture (e.g.,
creaminess), astringency, and other palate sensations.
10) Describe How ingredients & Process Affect
Style
* A quick cop-out is, “The malt, hops, and yeast used in
this recipe work together to produce the aroma, appearance,
flavor and mouthfeel representative of an X style beer.”
* If you’ve got extra time at the end of the test come back
to this part and elaborate, if you know it.
- A good way to answer is to describe what each ingredient
adds to the final beer. For example, “Noble German hops, such
as Tettnang and Spalt, added as flavor and aroma additions, give
the beer the moderate to high floral, spicy, elegant notes
expected for this style.”
Section IV: The Tasting Portion
The tasting/judging portion consists of tasting and judging
four sample beers.
* There are 100 possible points on this section of the exam,
but it only accounts for 30% of your overall score.
* You will only know what style the beer is entered as; you
must determine what its faults are, if any.
* You start the exam with four blank scoresheets. At some
point during the exam (usually around the 1 hour mark) a proctor
will come around with a beer and announce the style to which
you will judge the beer.
The Exam Beers
The following facts USUALLY apply to the beers you will
be judging:
* Three random beers of the four will be flawed.
- One will be badly flawed (a score of 13-20).
- Two will have minor problems (a score of 27-34).
* One beer will be a good example (a score of 38-45).
* One of the beers will have a perceptible aroma or flavor
component (whether or not that characteristic is appropriate to
the style).
* The flawed beers will have noticeable flaws.
- There will be no beers with just subtle threshold-based
flaws like slight staleness.
- Flawed beers generally have a single, obvious fault (e.g.,
wrong style, an off-flavor).
- The badly flawed beer might have multiple problems.
- A flawed beer might be miscategorized rather than having
any real problems. This means you might get a golden beer and
be asked to judge it as a stout, or vice versa!
* All beers will be from styles covered by the exam (i.e.,
no fruit, spice/herb/vegetable, oak-aged or specialty beers).
* All the beers will be judged according to different styles.
- All the beers will be of different styles.
- Flawed beers can be flawed homebrewed or commercial
examples, blended or doctored samples of homebrew or
commercial beer, or good examples of beer entered in the wrong
category.
- Examiners are encouraged to use flawed homebrews
rather than doctored beers.
- If there are no good homebrewed examples, examiners
can use up to two classic commercial examples of beer.
- Where beers are blended, one of the beers will be a very
good or great example of its style (i.e., 38+ score).
* Multiple bottles of each sample beer will be blended in a
pitcher.
- Each sample should be served at optimum temperature for
the style.
- Each sample should be served as soon after blending as
Potential Faults
Sample beers might have any of these potential faults:
a) acetaldehyde (green apple); b) astringent (puckering); c)
d) diacetyl (buttery); e) DMS (cooked vegetable); f) esters
(fruitiness); g) higher alcohols (solventy); h) lightstruck
(skunky); i) miscategorized (grossly incorrect body, alcohol
content, color or other style characteristics); j) oxidized
(cardboard) or k) sour (lactic or acetic).
Common Tasting Mistakes
* Using vague, imprecise language.
* Making too many assumptions about the beers.
* Imperfect understanding of beer styles.
* Not providing feedback when you detect faults.
* Not fully assessing the beers.
* Leaving lots of blank space.
* Scoring isn’t aligned with comments.
possible.
- Each participant should get a 3-4 oz. sample of each beer.
* DESPITE ALL THIS, ANYTHING CAN HAPPEN!
There might be two great beers, or four terrible ones, or anything
else in between.
How to Take the Tasting Exam
1. Describe the beer.
* Use clear, descriptive language.
* Describe each component of aroma, appearance, flavor
and mouthfeel.
* Identify and quantify what you perceive.
* Don’t use vague words like “nice” or “good.”
* If you’re uncertain about something, say so.
* Only describe what you detect.
* Don’t make assumptions. Don’t describe what the beer
(or a fault) “should” be like.
- Judge the beer in front of you.
- Don’t assume it “should” (or “shouldn’t) be flawed, out
of style, or anything else.
2. Determine how well the beer fits the style requirements.
* Understand the style.
* Identify stylistic faults.
* Identify brewing faults.
* Make (polite) value judgments.
* Avoid making assumptions (e.g., that the beer is an allgrain recipe or is particularly old or new).
* Provide 2-3 constructive, useful suggestions as to how
the beer could be improved.
* Make conditional suggestions if possible (e.g., “If you
did X, then . . . “ or “Did you . . . ?”)
3. Correctly complete the scoresheet.
* Write legibly.
* Write as much as possible in the space provided.
* Fill out the Category, Subcategory and Entry number
information at the top of the sheet.
* Don’t leave excessive white space.
* You can write in the margins of the scoresheet.
* Don’t write on the back of the scoresheet.
* Fill in all the check boxes.
* Assign scores to each section.
* Make sure your scores correspond to your descriptions
(e.g., don’t praise a beer and then give it a low score).
* Make sure that your scores add up correctly (use a
calculator if needed).
Assessing Beer
This is the proper method of assessing a beer sample:
1. Inspect the bottle. Look for any obvious problems with the
contents, such as rings at the fill line, rust on the cap, excessive
or insufficient headspace (less than about 2” below the cap, more
than about 3” below the cap so that the beer doesn’t completely
rise into the neck of the bottle) or material inside the beer bottle.
2. Observe the beer as it is opened. Listen for the hiss of
escaping gas as it is uncapped. Observe any gushing (texture,
intensity and duration of foaming).
3. Observe the beer as it is poured into the glass. Notice the
level of head formation, volume and retention. If you can’t
complete steps 1 & 2, swirl the beer in the glass a bit to rouse the
head and get it to off-gas a bit.
4. Smell the Beer.
A. Quickly but carefully pick up the beer glass and bring it
to your mouth. Note any initial, fleeting aromas.
B. Push the lip of the glass halfway into your mouth with
the glass upright, so that your nose is just over the beer inside
the glass.
C. Cup your off hand over the top of the glass, so that your
upper mouth and nose are covered, to trap as much aroma as
possible.
D. Inhale through both your mouth and your nose so that
aromas get into all your nasal passages. Take several short,
quick sniffs. Notice the aromas.
E. Sniff again for at least 5-10 seconds and notice the
aromas again.
F. Exhale through your nose so that aromas in your mouth
get into your nasal passages. Notice the aromas again.
G. Let the sample sit for a few minutes. Sample it again
once it has warmed up. Determine if the aroma has changed as a
result.
H. Repeat steps B through G as necessary.
5. Observe the beer again by holding it up to a light.
A. Assess color and clarity.
B. Notice any highlights.
C. Gently swirl the glass again and observe any viscosity or
“legs.”
D. Notice head retention, texture and color.
E. Let the sample sit for a few minutes. Note changes to
head retention, clarity, etc. as the beer warms and settles.
6. Taste the beer.
A. Take an initial sip which just passes your lips and assess
it. Assess any initial fleeting flavors.
B. Take a deeper sip which coats your mouth. Assess
flavors which take a moment to develop.
C. Swirl the sample around in your mouth and hold it there
for a few seconds. Assess flavors which take la while to develop
or identify.
D. Swallow the sample. Assess flavors which only become
apparent in the aftertaste.
E. Let the sample sit for a few minutes. Sample it again
once it has warmed up. Determine if the flavor has changed as a
result.
7. Write down your perceptions.
Time Management
It is important that you complete each of the four
scoresheets. To do this, you must carefully budget your
time.
* Keep a watch on your desk to time yourself.
* When time is up, move on to the next beer, or the
next question on the exam.
* If you have time at the end of the exam, you can go
back to your scoresheets and fill in details.
* Even if you’re busy with another portion of the
exam, at least try to smell and observe it when it’s first
served. You can miss subtle, volatile aromas if you wait.
A. Write down initial sensory perceptions as you assess the
beer.
B. Tick off any check boxes for sensory descriptors as you
encounter them.
C. Write more complete descriptions for each section once
you’ve completed your tasting.
D. Complete your perceptions when you resample the beer.
E. Based on your perception of aroma, appearance, flavor
and mouthfeel, describe Overall Impression.
F. Use the Overall Impression section to give feedback.
How to Fill Out the Scoresheet
1. Assess Each Keyword. There are 19 different sensory aspects
to each beer, you should know them all. If you don’t they’re
listed on the scoresheet under the relevant sensory characteristic.
A. Aroma: MALT, HOPS, ESTERS, and OTHER
AROMATICS (Other yeast & microflora notes, aromas from
added ingredients, and aromas associated with mishandling or
age).
B.
Appearance:
COLOR,
CLARITY,
HEAD
RETENTION, HEAD COLOR, and HEAD TEXTURE. Also,
head formation, effervescence, and particles in the beer.
C. Flavor: MALT, HOPS (bitterness & flavor),
FERMENTATION CHARACTERISTICS (i.e., yeast &
microflora notes), BALANCE (i.e., malty/sweet vs.
hoppy/dry/sour),
FINISH/AFTERTASTE,
and
OTHER
FLAVOR CHARACTERISTICS (e.g., other flavors from added
ingredients, flavors associated with process faults, mishandling
or age).
D. Mouthfeel: BODY, CARBONATION (expressed as
prickling or biting sensations), WARMTH (e.g., smooth or
burning), CREAMINESS (AKA Viscosity), ASTRINGENCY
(physical drying, puckering), and OTHER PALATE
SENSATIONS (e.g., harshness, slickness, resinous, numbing,
chemical or physical heat or cold).
2. Describe Each Keyword. Ideally, for every keyword you
should write at least four words. Practically, you might not have
time or space, but you should always write at least two words for
each descriptor.
A. When (Optional): We have initial perceptions of aromas
and flavors which “blossom” into fuller perceptions and then
“fade” into the finish. You should describe when you detected a
particular detected the sensation. Options are at the beginning
(“fleeting” or “initially”), in the middle (“develops into . . .”) or
the end (“lingering,” “in the aftertaste,” “in the finish”).
B. Where (Optional): To some extent, the scoresheet
describes “where” for you, since it’s divided into aroma,
appearance, flavor and mouthfeel sections. But, in some cases,
you might wish to tell where you detected a sensation (e.g., on
“the tip of the tongue,” “at the back of the throat,” “deep in the
nose”).
C. How Much: You must describe how prominent a
sensation is, and possibly how it interacts with other sensations.
I. Typical descriptors of quantity are none (no,
absent, lacking), very low (subtle, barely detectable, hints), low
(mild, gentle), medium-low, medium (balanced middling,
moderate), medium-high, high (intense, strong, cloying,
prominent, dominant, masks . . ., etc.) and very high
(overwhelming, massive, etc.).
II. Don’t mistake precision for quantity. Don’t use
terms such as “distinctive” when you mean “intense.”
D. What: What you perceive. This is the most important
part of assessing each keyword.
I. Use evocative terms, if possible, which combine
multiple sensory sensations into a single, readily identifiable
concept, like “dried fruit,” “plum pudding,” “buttered toast,”
“grapefruit marmalade,” “sewer gas,” “fresh grass clippings.”
II. Use multiple descriptors as necessary, If you can’t
describe what you sense in a single elegant term, such as, “figs
and plums,” “bready and biscuity,” or “floral and spicy.”
III. It is often alright to use single descriptive words
(e.g., “clean” yeast character, “crisp” finish.)
IV. You might need to describe what ISN’T present
in the beer, especially when describing a keyword. (e.g., “No
hop aroma” or “No yeasty esters.”) But, be sparing with such
comments unless the beer is lacking something expected for the
style, you are describing a fault which is particularly common in
that style, or you are comparing the absence to something else
(e.g., “no DMS, but subtle rotten egg notes”).
3. Be Precise. Don’t use a vague term when you can use more
precise terms. For example, not “dark” but “dark brown with
ruby highlights,” or “head pours full and gradually dissipates”
instead of “good head.”
* Mention anything you think is important about the beer.
Don’t just limit yourself to describing aspects of the beer
covered by keywords. You’re allowed to go beyond the usual 19
sensory descriptors!
4. Write an Overall Impression. This section is subjective. Use
this space to explain:
* Did you enjoy the beer? If so, how much?
* Was the beer to style?
* How could the brewer improve the beer by altering the
recipe or brewing process?
* Be sure to give 2-3 constructive suggestions for
improvement.
* Be as positive and encouraging as possible.
* Avoid making assumptions about the beer or brewing
process.
* Make suggestions which show that you understand how
the style is made. (e.g., “Try adding some sugar syrup to lighten
body” for a too-cloying Belgian Tripel, or “Try dry hopping with
Fuggles hops to get the herbal hop aroma normally expected
from an English IPA.”
Evocative Language
You don’t need to be a poet to write evocative
statements about a beer, nor do you need to descend to the
absurd language used by some wine writers. Here are some
tips to help even the most tongue-tied and technical minded
better express themselves.
1. Use Metaphors. Try to evoke memories or scenes,
or tie multiple sensations into a single whole: For example,
“a pine forest in winter” or “buttered cornbread by a hickory
campfire,” “Christmas pudding,” “fresh-baked biscuits
covered in honey,” “ChlorasepticTM.”
2. Use synonyms. Don’t reuse the same term, or don’t
use a common word when a fancier word will do. For
example, instead of “big” use words like “massive,”
“intense” or “enormous.”
Ideas for Describing Beer
1. Appearance:
*Head: tall, massive, thick, solid, wispy, etc.
* Clarity: Brilliant, jewel-like, murky, etc.
* Bubbles: Lacy, moussy, tiny, etc.
* Color: Straw, gold, amber, mahogany, etc.
* Viscosity: highlights, tints, clinging ,etc.
2. Aroma and Flavor:
- Baked goods: bread, biscuits, graham crackers, etc.
- Fruits: apples, plums, raisins, pineapple, etc.
- Candies: Toffee, marshmallows, bubble gum, etc.
- Herbs & spices: clove, ginger, black pepper, etc.
- Flowers & plants: rose, cut grass, straw, etc.
3. Mouthfeel
- Texture: watery, chewy, meaty, solid, etc.
- Pain: stinging, biting, numbing, harsh, brutal, etc.
- Pleasure: soothing, warming, comforting, etc.
- Viscosity: Oily, sticky, syrup, watery, etc.
4. Overall
- Describe what you like, e.g., “fascinating hop flavor,”
“solid chocolate and roast flavors, strong base malt
framework.”
- Describe what you didn’t like, e.g., “Citrusy notes
from hops (Cascades?) are inappropriate, use English hops
instead” or “Slight medicinal flavor might be sanitation or
rinsing problem. If using chlorine-based products, be sure to
rinse well!”
5. Fill in Check Boxes and Scores. Make sure you fill these out
correctly!
* Check off sensory descriptor boxes as you encounter a
particular sensation. (Note: These won’t be on the scoresheets
provided with the exam.)
* Be aware of your personal biases when you give scores
and calibrate accordingly.
- Do you tend to score higher or lower than other
judges?
- Do you dislike a particular style, so that you
naturally tend to judge it lower?
- Are you particularly sensitive or insensitive to a
particular off-flavor?
Flavor vs. Mouthfeel
It is sometimes tricky to figure out which sensations
are due to mouthfeel and which are due to flavor. Sadly, the
BJCP Style Guidelines sometimes muddle things, too. They
will occasionally describe mouthfeel sensations as flavors
and vice-versa.
* You will lose points for using mouthfeel descriptors
in the flavor section and vice-versa.
* Remember that mouthfeel just covers the physical
sensations of how the beer interacts with your mouth,
viscosity, texture (creaminess), carbonation, alcohol/solvent
heat, chemical numbing or burning and physical heat or
coolness.
* Be careful to clarify when necessary (e.g., “black
pepper flavor from alcohol” or “peppery heat in mouthfeel
from alcohol.”)
- How does the beer compare to well-made examples
of “calibration beers” or “commercial examples” you’ve tried.
(e.g., a perfect clone of Bud Light probably merits a 40-45, even
if you hate Lite American Lager).
* Assign a score to each section.
* Make sure the score matches your comments for that
section.
* Correctly add the scores.
* Fill out the checkboxes for Stylistic Accuracy, Technical
Merit and Intangibles at the bottom of the sheet.
* Optional: Circle the appropriate scoring range at the
bottom left hand corner of the sheet.
* Optional: Tick off each keyword on the scoresheet as you
assess it. This keeps you from forgetting anything and shows the
graders that you notice it.
2. Perceptions (5 points per beer): How well did you perceive
the beer?
* Did you get the same characteristics in the beer as the
proctors and the rest of the examinees?
* Did you completely describe what you detected?
* Write every little sensation - no matter how slight.
* Describe what ISN’T in the beer if it is expected for style
(e.g., lack of esters for an ale, lack of malt complexity for a
bock).
* Describe what ISN’T in the beer when addressing
keywords (e.g., “no esters from yeast” or “no astringency”).
* Understand your personal sensitivities and insensitivities
and correct accordingly (e.g., oversensitive to diacetyl,
excessively sensitive to bitterness).
* Use as many colorful, descriptive words as you can. The
How Flavor, Aroma and Mouthfeel Interact
How the Taste Section is Graded
There are five segments of the tasting exam, each worth 20
points, for a total of 100.
1. Score (5 points per beer): How close was your score for the
beers to the consensus proctor scores?
* The graders take the absolute difference between your
score and the proctors’ score for each beer, then compare them
on a score matrix:
Variance from Proctors
0-4
5-8
9-12
13-14
15-16
17-18
19-22
23-26
27-30
31-35
36-40
>40
* Realistically, no beer will be judged below a 13 and few
beers will get a score above 45, so the actual maximum point
spread is more like 32 points.
* 29 is the midpoint between the two scoring extremes, so
it is the safest score.
* One beer on the exam set is supposed to be flawed. Don’t
be afraid to give a low score (13-20) to ONE of the beers in the
set.
* One of the beers on the exam set is supposed to be great.
Don’t be afraid to give it a score of 40-45.
* If you’ve judged with the proctors before, you might
know if they tend to score high or low compared to other judges.
* It’s risky to game this portion of the exam too much. It’s
simpler to just give the beer the score you think it deserves
rather than trying to second guess the proctors.
* There is an element of luck here.
Points
20
19
18
17
16
15
14
13
12
11
10
9
* Note that the lowest score you can get is a 9!
While they use different senses, practically flavors
mouthfeels and aromas interact with each other. While
flavor technically covers just sensations you can detect with
your taste buds (sweet, sour, salty, bitter, umami/”meaty”,
and fat), your sense of smell influences the way your brain
perceives tastes, allowing you to detect “flavors” which are
actually combinations of smell and taste.
Likewise, mouthfeel can also affect your perceptions of
flavor. In particular, oily, numbing or burning mouthfeels
can mask or accentuate flavors. Alcohol is a good example,
it can intensify perceptions of sweetness, spiciness and
fruitiness. Conversely, malt sweetness and hop bitterness can
mask low levels of alcohol.
Finally, certain compounds might only be tangible to
one sense at a particular concentration, only being detectable
by other senses at higher thresholds. For example, alcohol
can be detected as a flavor in water at only 2-3%, but it only
becomes obvious in aroma at about 5-6% and only becomes
obvious in mouthfeel at 6% or above. Another example is
diacetyl, which is first detectable as a slickness in mouthfeel,
then as a buttery flavor, and finally as a buttery aroma as
concentration rises.
This means you must be aware of how your body
interprets various sensory faults. If a fault can appear in
different or overlapping categories (e.g., aroma and flavor,
flavor and mouthfeel) be careful to separate your
perceptions.
What is Finish?
Finish is a broad concept and has elements that overlap
between flavor and mouthfeel.
Finish for most beers is perceived as either a lingering
hoppy dryness or as a lingering malty sweetness, depending
on the beer’s balance. Resinous mouth-coating hop character
or “hop bite” straddles the line between mouthfeel and taste.
Sweet or starchy aftertastes and pure hop bitterness are
better described in the flavor section. Lingering alcohol
warmth, oily slickness or spice heat are purely mouthfeel
sensations.
* For the exam, it is most important that you address
finish, regardless of how you do it.
* If necessary, describe it in the area where you have
space to do so (i.e., in mouthfeel) or where it seems most
appropriate (i.e., flavor).
* If you can, carefully distinguish between mouthfeel
and flavor characteristics of the finish.
more your write, the more likely that some of your perceptions
will match the proctors.
* Don’t make stuff up! If you describe sensations that none
of the proctors get, you will lose points.
* DON’T assume that the beer you’re tasting is (or isn’t)
“to style” or that it is (or isn’t) doctored in some fashion. Taste
the beer and describe it.
* If you know the proctors, recall other judging experience
you’ve had with them, and how they perceive particular
sensations (e.g., if you know that a certain judge picks up
diacetyl at 0.005 parts per million, be sure to mention diacetyl in
your descriptions).
* There is an element of luck here.
3. Descriptive Ability (5 points per beer): This has mostly been
covered in the How to Fill Out the Scoresheet Section. To recap:
* Mention each element of the beer.
* Mention each keyword.
* Don’t forget that hops have Bitterness, Flavor and Aroma
- mention each aspect!
* Describe “how much,” “what,” and possibly “where” for
each sensory descriptor.
* Especially remember to describe degree of intensity.
* Use evocative language (e.g., “massive grapefruit and
cedar aroma hop assault” rather “high citrusy, piney hop notes”).
* Use precise words (“dark amber,” “pineapple esters”).
* Don’t use vague meaningless terms like “nice,” “good,”
or “appropriate to style.”
* Don’t forget to talk about the absence of a characteristic,
but don’t go overboard unless it’s germane to the style (e.g., “no
phenolic notes” would be extraneous to judging a Pilsner, but
“No floral hop aroma” would be an objective, telling statement).
* There is no element of luck here. Your score is entirely
based on your own efforts.
4. Feedback (5 points per beer): How good was your feedback?
* If appropriate, express some degree of appreciation.
Make sure your “enjoyment word” roughly matches your score,
i.e., Outstanding = 45-50, Excellent = 38-44, Very Good = 3037, Good = 21-29).
* Did you describe what you liked about the beer?
* Did you describe what you didn’t like about it?
* If you offered criticism, was it polite and constructive?
* Did you say something positive and encouraging,
regardless of how bad the beer was?
* Did you give the brewer at least one specific stylistic or
technical suggestion to improve their beer?
* If the beer is flawed, give at least 2-3 stylistic or technical
suggestions for improvement. (The lower the score, the more
suggestions you need to give.)
* Did you address the most important flaws first?
* There is no element of luck here. Your score is entirely
based on your own efforts.
5. Completeness (5 points per beer): How complete, legible and
accurate was your scoresheet?
* Is your writing legible?
* Did you print? Don’t use cursive!
* Did you finish filling out all the scoresheets?
* Did you leave any white space on the sheet?
* Was each section jam-packed with useful information?
* Did you comment on all keywords?
* Did you fill out the style grid?
* Did you fill out all the scoring sections?
* Did you total your score accurately? (Use a calculator if
necessary).
* There is no element of luck here. Your score is entirely
based on your own efforts.
Sample Answers
The answers given in this section are generally far more detailed than is expected on the exam, since they list every possible
aspect of Aroma, Appearance, Flavor, Mouthfeel, Details, Similarities and Differences as appropriate to the question. Use them to
formulate your own, simplified sample answers for the exam. Notice that several answers “reuse” the same beer style information.
Question S0 Sample Answer “Compare 3 Styles”
Aroma
Appear.
Flavor
MouthFeel
Details
Example
Similar
Differ
10B. American Amber Ale
* Low - med. American hop aroma (fr. dry
hopping/late boil add’ns).
* Citrusy hop notes common.
* Med. low - med. high maltiness.
* Malt balances & sometimes masks hops.
* Us. med. caramel notes.
* No - med. fruity esters.
* No diacetyl.
* No roast or dark malt notes.
* Amber - coppery brown.
* Med. large off-white head w/ good
retention.
* Us. quite clear; can be slightly hazy from
dry hops.
* med. - high American hop flavor (fr, dry
hopping/late kettle add’ns).
* Citrusy hop notes common.
* Med. - strong maltiness.
* Initial malt sweetness, then med. caramel
notes.
* Sm. amts. of other character malts.
* Malt & hops us. balanced & supportive.
* No - med. fruity esters.
* Caramel sweet & hops linger slightly into
finish.
* Med. - full finish.
* No diacetyl.
* No roast or dark malt notes.
* Med. - med.-full body.
* Med. - high CO2.
* Smooth finish.
* No astringency from hops.
* Slight alcohol warmth OK.
* AKA Red Ale.
* Popularized in N. Calif. & Pacific NW.
* Am. Pale base malt. Medium to dark
crystal malts. American hops, often “C”
hops. No “roast” malts.
10A. American Pale Ale
* Us. med. - strong American hop aroma
(fr. dry hopping/late boil add’ns).
* Citrusy hop notes common.
* Low - med. maltiness.
* Malt supports hops.
* Low specialty malt notes (e.g., bready,
toasty, biscuity) optional.
* No - med. fruity esters.
* No diacetyl.
* Low grassy notes from dry hopping
OK
* Pale gold - deep amber.
* Med. large white - off-white head w/
good retention.
* Us. quite clear; can be slightly hazy
from dry hops.
* Us. Med. - high hop flavor.
* American hops common, not required.
* Med to high hop bitter.
* Low - med. high clean malt.
* Malt supports hops.
* Low amt. of bready, toasty, biscuity
character malt OK.
* Balanced towards hops.
* No - med. fruity esters.
* Med. - dry finish.
* Hop flavor & bitter us. Linger into
finish.
* No diacetyl.
* Low grassy notes from dry hopping
OK
* Med.-lt. to med. body.
* Med. - high CO2.
* Smooth finish.
* No astringency from hops.
7B. California Common Beer
* Med. - high Northern Brewer hop notes
- woody, rusty, minty.
* Light fruity esters OK.
* Low - med. caramel &/or toasty malt
notes.
* Malt supports hops.
* No diacetyl.
* U.S. interpret. of English Pale Ale.
* Developed on U.S. West coast.
* American ale yeast & pale ale malt.
Often uses citrusy, piney “C” hops. Low
carbonate water.
* AKA “Steam Beer.”
* Historical style developed on U.S.
West Coast in mid-19th century.
* Made w/ warm-fermented lager yeast.
U.S.-grown N. Brewer hops. Low
sulfate, low - med. carbonate water.
Anchor Steam
* Med. - lt. copper.
* Us. Clear.
* Med. off-white head w/ good retention.
* Med. malty.
* Us. Toasty & caramelly.
* No roast.
* Pronounced hop bitter.
* Low - med. high hop flavor.
* Us. Features Northern brewer - piney,
rustic, minty notes.
* Fairly dry, crisp finish.
* Hop bitter & grainy malt notes linger
into finish.
* Lt. fruity esters OK.
* Otherwise clean yeast notes.
* No diacetyl.
* Med. body.
* Med. - med. high CO2
North Coast Red Seal Ale
Sierra Nevada Pale Ale
All: Can overlap in color, IBU, ABV, Similar base malt. Obvious hop notes.
APA & AAA: Similar hops & yeast. Can be dry hopped. Similar CO2 lvls. Similar IBU, ABV range. AAA & CC: Toasty, caramel
notes. Us. darker color.
AAA: Balanced between malt & hops. Can have med. full body.
APA: Can have med. thin body. No caramel or toasty notes. Most hop-focused. Us. Lightest in color.
CC: Hybrid not Ale. N. Brewer hops. No “C” hops. Lower max. ABV & OG, lower CO2 lvl.
Question S1 Sample Answer “Strong Ales”
Aroma
9E. Strong Scotch Ale
* V. malty, often w/ caramel.
* Option: peaty, earthy &/or smoky
notes.
* No - low. diacetyl.
* Low - med. esters.
* Low - med. alcohol.
* No - v. low hops.
Appear.
* Lt. copper - dk. brown.
* Often ruby highlights.
* Clear.
* Us. lg. tan head, might not persist.
* Alcohol “legs” possible.
Flavor
* Rich malty, oft. w/ kettle
caramelization.
* Option: Roast malt, smoky/nutty
hints. May last into finish.
* Hop bitterness/flavor low - med. low.
* Diacetyl none - low.
* Low - med. esters & alcohol us. present.
* Plum, raisin, dried fruit notes.
* Us. full/sweet, finish may be sweet med. dry (from lt. use of roasted barley).
Mouthfeel
* Med. full - full body.
* Chewy viscosity optional.
* Med. carbonation.
* Us. smooth alcohol warmth - balances
sweetness.
Details
Example
Similar
Different
18D. Belgian Golden Strong
* Lt. malt character.
* Complex. High lvl. of fruity esters.
* Med. phenolic spiciness.
* Low - med. perfumy, floral hop.
* Low - med. alcohol soft, spicy,
perfumy.
* Esters: apple, orange, pear.
* Phenols: spicy, peppery.
* No hot or solventy
* No diacetyl.
* Yellow - med. gold.
* Clear.
* Effervescent.
* Massive, long-lasting, rocky, white
head.
* Head forms “Belgian lace.”
* Complex fruity, spicy & alcohol.
* Supported by soft malt notes.
* Low - med. phenols: peppery.
* Esters: apples, oranges, pears.
* Low - med. alcohol notes - soft, spicy, a
bit sweet.
* Us. low - med. hop flavor.
* Med. - high bitter fr. hops & phenols.
* Dry finish.
*Low - med. bitter aftertaste.
* No diacetyl.
14C. Imperial IPA
* Prominent, intense hop aroma.
* U.S., Eng. or Continental hops.
* Almost always citrusy hop notes.
* Option: resin/grassy notes from dry
hops.
* Option: background clean malt
sweetness.
* Us. neutral yeast character.
* Option: hop or estery fruit notes.
* Poss. smooth alcohol notes.
* Gold. amber to med. reddish copper.
* Possible orange-ish tint.
* Us. clear.
* Poss. haze from dry hops.
* Lg. off-white, persistent head.
* Hop flavor strong, complex.
* U.S., Eng. or Continental hops.
* High - v. high hop bitter.
* Malt backbone supports hops.
* Low - med. malt flavor, us. clean.
* Optional: Low caramel or toasty.
* Optional: Low fruity notes.
* No diacetyl.
* Long, lingering bitterness; never
harsh.
* Med. dry to dry finish.
* Us. clean alcohol.
* Optional: Slight sulfury notes.
* No oak.
* Smooth
* Med. Lt. - Med. body.
* No astringency.
* Med. - med-high carbonation.
* Us. overall dry.
* Some alcohol warming.
* Lt. - med. body.
* V. high carbonation.
* Effervescent.
* Lighter than O.G. suggests.
* Smooth alcohol warmth.
* Not hot or solventy.
* No astringency.
* AKA “Wee Heavy.”
* Names us. reference Devil or evil
* AKA Double IPA, I2PA, Extra IPA, etc.
* Well-modified Scots or Eng. base malt. things.
* Well-modified pale malt. Complex
Sm. amt. of roast barley, crystal malt
* Pilsner malt, =< 20% white sugar,
variety of hops. U.S. ale yeast w/ clean or
&/or peat malt OK. Minimal hops
noble or Styrian Goldings hops, Belgian
slight. fruity profile. Soft - med. sulfate
(English). Slightly soft H2O. Coolyeast - prod. fruity esters, phenols, higher H2O. Us. dry hopped.
fermenting (c. ~50 - 60 °F) ale yeast.
alcohols.
* Single infusion mash typical. Lower
* Kettle caramelization can be mistaken
* Warm ferment. temp. (up to 80 °F). Us.
mash temp. = higher attenuation.
for diacetyl.
bottle-conditioned.
* Recent U.S. invention but historic
* Post WW2 style. Introduced to compete
“stock ales” similar.
w/ Light Lagers.
* Higher alcohol & hops than other IPA.
Traquair House Ale
Duvel
Russian River Pliny the Elder
* All: Alcohol presence. Can overlap in body fullness.
* Wee Heavy & I2PA: Color range can overlap. Can have caramel notes. Can have med. dry finish.
* Wee Heavy & BGSA: Can have phenolic notes.
* I2PA & BSGA: Hop presence expected. 20th c. invention.
* Wee Heavy: Malt-centered. Darker. Can use roasted barley. Smoke notes OK. No-low hops. Low diacetyl OK. Low CO2 OK
Benefits from aging. Traditional (18th c. or earlier) style.
* I2PA: Hop-focused. Can use U.S. hops. Us. Neutral malt & yeast character. Dry hopping common. Intended to be consumed
young.
* BGSA: Lightest color. Us. Thinner body. Adjunct sugars used. High CO2. Us. bottle-conditioned. Higher ester & phenol lvls.
Higher alcohols acceptable.
Question S2 Sample Answer “German Lagers”
Identify
Aroma
2A. German Pilsner
* Lt. grainy, pilsner malt.
* Optional Graham cracker-like notes.
* Distinct flowery/spicy noble hop.
* No yeast character.
* No esters from yeast.
* No diacetyl.
* Option: initial sulfur note from
H2O, yeast.
* Option: hint of DMS (from malt).
4C. Schwarzbier
* Low - med. malt.
* Opt. sweet, caramel, coffee, roast notes.
* Malt clean/neutral or rich/Munich-like.
* Never burnt malt.
* No - low noble hop aroma.
* No - low yeast character.
* Option: light sulfur note.
* No fruity esters.
* No diacetyl.
Appear.
* Straw - lt. gold color.
* Clear - v. clear.
* Creamy, white, long-lasting head.
* Med. - v. dk. brown color.
* Us. deep ruby - garnet highlights.
* Never truly black.
* V. clear.
* Lg. lingering, tan head.
Flavor
* Crisp & bitter.
* Med. low - med. well-attenuated
malt.
* Option: slight grainy, Pils malt
sweet.
* Hop bitterness dominant, continues
to finish & aftertaste.
* Low. - high noble hop flavor.
* Clean lager yeast character.
* Finish slight. dry - dry, some sweet.
* No fruity esters.
* No diacetyl.
Mouthfeel
* Med. lt. body.
* Med. - high CO2.
* Malt dominates, hops only to balance.
* Lt. - med. malt.
* Clean, neutral/rich, sweet Munich malt.
* Lt. - med. roast, bitter choc. lasts to
finish.
* Never burnt malt.
* Low - med. hop bitter.
* Lt. - med. noble hop flavor.
* Clean lager yeast.
* Aftertaste dries out slowly and lingers.
* Hop bitter + subtle roastiness.
* Option: some residual sweet.
*No fruity esters or diacetyl.
* Med. lt. - med. body.
* Med. - med. high carbonation.
* No harshness or astringency.
Details
* Pils malt. German noble hops. Med.
sulfate H2O. German lager yeast.
* Adaptation of Bohemian Pils =
Lighter color, drier & crisper.
* N. Ger. vers. lighter, hoppier, drier.
Classic
Similar
Jever Pils
Kulmbacher Reichelbräu Eisbock
* All: Neutral yeast character, Clear.
* Pils & Schwarz: Similar ABV (“vollbier”), body fullness overlaps. Similar base malts, hops, yeast. Similar head retention.
Noticeable hop presence. Sulfur notes OK.
* Schwarz & Eisbock: Color range overlaps. Ruby/garnet highlights. Dk. Grain notes expected. Assoc. w/ Franconia/Bavaria.
* Pils: Lightest color. Most hop-focused. Driest finish. Higher sulfate H2O.
* chwarz: Balanced between hop & malt, roastier, lower hop presence than Pils.
* Eisbock: Freeze-distilled. noticeable alcohol notes. No hop aroma or flavor. Higher ester lvls., Highest ABV (even before distilled =
starkbier). Long conditioning time. Oxidative notes (i.e., dk. fruit) OK. Benefits from aging.
Differ
* AKA Black Pils or Black Beer.
* Pils & Munich/Vienna malts. Debittered
dk. malt (Carafa), Garman noble hops,
Med. hardness H2O(~ Munich), German
lager yeast.
* Darker, drier & roastier than Munich
Dunkel.
* Assoc. w/ Thuringia, Franconia
(Bavaria).
Köstritzer Schwarzbier
5D. Eisbock
* Rich, intense malt.
* Definite alcohol presence.
* Low - med. grainy, sweet, toffee.
* Low caramel, toasted.
* No hop aroma.
* Opt. signif. fruity esters - esp. dk. fruit.
* Low, smooth alcohol warming.
* Not solventy/hot.
* Not excessively sweet.
* No diacetyl.
* Dk. copper - dk. brown color.
* Us. deep ruby - garnet highlights.
* Clear.
* Low, off-white - ivory head.
* Low carbonation.
* Head persistence can be low from alcohol.
* Often alcohol “legs.”
* Rich, sweet maltiness.
* Signif. alcohol presence.
* Can have melanoidin/toasty, caramel
notes.
* Option: hint of chocolate.
* Med. low - med. hop bitter - offsets malt.
* No hop flavor.
* Clean lager character.
* Alcohol lingers into finish.
* Us. drier finish fr. alcohol.
* Low fruity esters - dk. fruit, plums, etc.
* Not solventy/hot.
* Not sticky, sweet or cloying.
* Full - v. full bodied.
* Low carbonation.
* Noticeable, smooth alcohol warming.
* Not harsh/hot fr. alcohol, grains or
distill.
* Pils, Munich/Vienna & Crystal malt,
German noble hops, Med. hardness water
(~Munich), German lager yeast.
* Freeze-distilled = 7- -33% water removed.
Concentrated flavors.
* 6+ mo. Lagering time after freeze.
* Trad. assoc. w/ Kulmbach (Franconia,
Bavaria).
Question S2 Sample Answer “Wheat Beers”
Aroma
Appear.
Flavor
Mouthfeel
Details
Classic
Similar
Differ
15C. Weizenbock
* Rich bock-like melanoidins.
* Bready malt.
* Powerful dk. fruit.
* Med. - strong phenol (clove, vanilla).
* Poss. some banana esters
* Clove & banana dominates.
* Poss. mod. alcohol.
* Not solventy.
* No hops.
* No diacetyl or DMS.
* Dk. amber - dk. ruby brown.
* Dense, creamy, off-white - tan head.
* Cloudy w/ yeast & wheat.
* Bock-like melanoidins.
* Dk. fruit & lt. banana esters.
* Spicy clove-like, lt. vanilla. phenols.
* Med. malty, bready, wheat.
* Opt: lt. sweet, tartness.
* Poss. lt. chocolate notes. No roast.
* Low hop bitterness.
* No hop flavor.
* Alcohol notes in finish.
* Aged vers. may have lt. sherry
notes.
* No diacetyl or DMS.
* Not cloyingly sweet.
* Med. - full body.
* Us. creamy, rich.
* Substantial smooth alcohol warmth.
* Med. - high carbonation.
* Not hot or solventy.
16A. Witbier
* Med. sweetness.
* Us. hints of honey, vanilla.
* Lt., grainy, spicy, tart wheat notes.
* Med. perfumy coriander.
* Us. complex, herbal, spicy, pepper hints.
* Med. zesty, citrusy, orange fruitiness.
* Opt. low, spicy, herbal hop notes.
* No diacetyl.
* No vegetal, celery or ham-like notes.
* Spices blend w/ other aromas, not
strong.
* Lt. straw - lt. gold.
* “Milky” w/ yeast & wheat flour.
* Dense, white, moussy, persistent head.
* Lt. sweet initially.
* Oft. honey, vanilla notes.
* Zesty orange citrusy fruitiness.
* Crisp, oft. w/ dry, tart finish.
* Opt. low wheat flavor.
* Herbal, spicy notes fr. coriander, etc.
* Low - med. low hop bitter.
* No - low spicy, earthy hop flavor.
* No bitterness from orange pith.
* No celery, vegetal or ham-like.
* No soapy.
* No diacetyl.
* Med. lt. - med. body.
* Us. smooth, creamy.
* Finishes dry, slightly tart.
* Effervescent.
* No harshness or astringency.
17D. Straight (Unblended) Lambic
* Prominent sour acidic when young, fades
w/ age.
* Complex, restrained barnyard, earthy,
hay, “horsy,” “goaty” notes.
* Low oak &/or citrus aroma good.
* Not enteric, smoky, cigar-like or cheesy.
* Old examples us. fruity - apples, honey.
* No hops.
* No diacetyl.
* Noticeable cider, vinegar character a
fault.
* Lt. yellow - dk. gold. Darkens w/ age.
* Hazy - good clarity. Younger cloudier.
* No - low white head, poor retention.
* Noticeably acetic/lactic sour.
* Sour fades w. age.
* Low - med. complex horsy, barnyard,
sweaty, etc.
* Fruity esters - more complex w/ age. apples, honey, rhubarb.
* Opt. oak or citrus (oft. grapefruit).
* No - low hop bitterness.
* No hop flavor.
* Not enteric, smoky, cigar-like or cheesy.
* No diacetyl.
* Noticeable cider, vinegar character a
fault.
* Lt. - med. lt. body.
* Flavors prevent perception of thin body.
* Finish us. dries w. age.
* Med. - high tartness.
* Not sharply astringent.
* No - low carbonation.
* 30 -40% unmalted wheat, Pilsner malt.
Aged “Suranne” hops as antibacterial.
* Spontaneous fermentation. “p-lambics”
use microflora cultures.
* Single-barrel batches - often variable. Us.
shows house character.
* Us. served young. Up to 1 yr. to develop
fully.
* Assoc. w. Senne valley (Brussels).
* 50 - 70% wheat malt (50%+ by
* 400 yr. old style of Hoegaarden, Belg.
law), Munich/Vienna & caramel malt, Revived & popularized by Pierre Celis.
Noble hops for bittering, Med.
*~50% unmalted soft winter wheat. ~
carbonate water. Weizen ale yeast =
50% pale malt (us. Pils). Can use 5-10%
high ester & phenol.
raw oats. Special ale yeast. Optionally
* Decoction mash traditional. Ferulic
lactic fermented or lactic acid added.
acid rest aids 4-vinyl guaiacol
* Fresh-ground coriander & Curaçao or
production.
sweet orange peel, plus Chamomile &/or
* Created 1907 by Schneider Weisse
other spices for complexity.
to compete w/ doppelbock.
* Bad coriander gives celery/ham notes.
* Yeast roused prior to serving.
* Doesn’t age well.
* Can be made in Eisbock style.
Schneider Aventinus
Hoegaarden
Lindeman’s Grand Cru Bruoscella
* All: Ale, hazy, noticeable complex esters, low hop lvls. Special strains of yeast/microflora contributes unique character. Complex
interplay of ingredients. Diacetyl a fault.
* Witbier & Weizenbock: Thick persistent head. Noticeable phenols. Can have sweet malt notes. Overlapping body and CO2 ranges.
* Lambic & Weizenbock: Character develops w/ age.
* Wit & Lambic: Tradition. Belgian style. Lactic sourness. Overlapping body ranges. Made w/ unmalted wheat.
* Weizenbock: German. Fullest body. Darkest - melanoidins expected. Highest ABV. Uses wheat malt. Invented in 20th c.
* Wit: Lightest color. Herb/spice addn. Can have hop flavor. Doesn’t age well.
* Lambic: Wild fermentation. Years of conditioning required. No phenols. Can be clear. Microflora character expected. Strongly
sour.
Question S4 Sample Answer “Wheat Beers”
16A. Witbier
* Med. sweetness.
* Us. hints of honey, vanilla.
* Lt., grainy, spicy, tart wheat notes.
* Med. perfumy coriander.
* Us. complex, herbal, spicy, pepper
hints.
* Med. zesty, citrusy, orange
fruitiness.
* Opt. low, spicy, herbal hop notes.
* No diacetyl.
* No vegetal, celery or ham-like notes.
* Spices blend w/ other aromas, not
strong.
* Lt. straw - lt. gold.
* “Milky” w/ yeast & wheat flour.
* Dense, white, moussy, persistent
head.
17C. Unblended Lambic
* Prominent sour acidic when young,
fades w/ age.
* Complex, restrained barnyard, earthy,
hay, “horsy,” “goaty” notes.
* Low oak &/or citrus aroma good.
* Not enteric, smoky, cigar-like or cheesy.
* Old examples us. fruity - apples, honey.
* No hops.
* No diacetyl.
* Noticeable cider, vinegar character a
fault.
18D. Belgian Golden Strong
* Lt. malt character.
* Complex. High lvl. of fruity esters.
* Med. phenolic spiciness.
* Low - med. perfumy, floral hop.
* Low - med. alcohol soft, spicy, perfumy.
* Esters: apple, orange, pear.
* Phenols: spicy, peppery.
* No hot or solventy
* No diacetyl.
* Lt. yellow - dk. gold. Darkens w/ age.
* Hazy - good clarity. Younger cloudier.
* No - low white head, poor retention.
Flavor
* Lt. sweet initially.
* Oft. honey, vanilla notes.
* Zesty orange citrusy fruitiness.
* Crisp, oft. w/ dry, tart finish.
* Opt. low wheat flavor.
* Herbal, spicy notes fr. coriander, etc.
* Low - med. low hop bitter.
* No - low spicy, earthy hop flavor.
* No bitterness from orange pith.
* No celery, vegetal or ham-like.
* No soapy.
* No diacetyl.
Mouthfeel
* Med. lt. - med. body.
* Us. smooth, creamy.
* Finishes dry, slightly tart.
* Effervescent.
* No harshness or astringency.
* Noticeably acetic/lactic sour.
* Sour fades w. age.
* Low - med. complex horsy, barnyard,
sweaty, etc.
* Fruity esters - more complex w/ age. apples, honey, rhubarb.
* Opt. oak or citrus (oft. grapefruit).
* No - low hop bitterness.
* No hop flavor.
* Not enteric, smoky, cigar-like or cheesy.
* No diacetyl.
* Noticeable cider, vinegar character a
fault.
* Lt. - med. lt. body.
* Flavors prevent perception of thin body.
* Finish us. dries w. age.
* Med. - high tartness.
* Not sharply astringent.
* No - low carbonation.
* Yellow - med. gold.
* Clear.
* Effervescent.
* Massive, long-lasting, rocky, white head.
* Head forms “Belgian lace.”
* Complex fruity, spicy & alcohol.
* Supported by soft malt notes.
* Low - med. phenols: peppery.
* Esters: apples, oranges, pears.
* Low - med. alcohol notes - soft, spicy, a
bit sweet.
* Us. low - med. hop flavor.
* Med. - high bitter fr. hops & phenols.
* Dry finish.
*Low - med. bitter aftertaste.
* No diacetyl.
Details
* 400 yr. old style of Hoegaarden,
* 30 -40% unmalted wheat, Pilsner malt.
Belg. Revived & popularized by Pierre
Aged “Suranne” hops as antibacterial.
Celis.
* Spontaneous fermentation. “p-lambics”
*~50% unmalted soft winter wheat.
use microflora cultures.
~ 50% pale malt (us. Pils). Can use 5- * Single-barrel batches - often variable.
10% raw oats. Special ale yeast.
Us. shows house character.
Optionally lactic fermented or lactic
* Us. served young. Up to 1 yr. to develop
acid added.
fully.
* Fresh-ground coriander & Curaçao or * Assoc. w. Senne valley (Brussels).
sweet orange peel, plus Chamomile &/or
other spices for complexity.
* Bad coriander gives celery/ham
notes.
* Doesn’t age well.
Hoegaarden
Lindeman’s Grand Cru Bruoscella
Duvel
* All: Ale, Lt. color, Complex aroma/flavor, Relatively light body, Diacetyl a fault.
* Wit & Lambic: Tradition. Belgian style. Lactic sourness. Overlapping body ranges. Made w/ unmalted wheat.
* Wit & BGS: Thick, persistent white head. Hop aroma/flavor OK Noticeable phenols. Can have sweet malt character. Can overlap in
body range. Can have high CO2.
* Lambic & BGS: Overlap in clarity ranges. Ages well.
* Wit: Herb/spice additions. Doesn’t age well.
* Lambic: Wild fermentation. Years of conditioning required. No phenols. Microflora notes expected. Strongly sour.
* BSG: Highest ABV. No wheat. Adjunct sugars used. High phenol notes. Higher alcohol notes. 20th c. style.
Aroma
Appear.
Classic
Similar
Differ
* Lt. - med. body.
* V. high carbonation.
* Effervescent.
* Lighter than O.G. suggests.
* Smooth alcohol warmth.
* Not hot or solventy.
* No astringency.
* Names us. reference Devil or evil things.
* Pilsner malt, =< 20% white sugar, noble
or Styrian Goldings hops, Belgian yeast prod. fruity esters, phenols, higher alcohols.
* Warm ferment. temp. (up to 80 °F). Us.
bottle-conditioned.
* Post WW2 style. Introduced to compete w/
Light Lagers.
Question S5 (Partial Answer) “Classic Example” or “Virtual Beer” [Belgian Wit - 16A]
This example shows how the how BJCP Guidelines should be adapted into an answer for this question. Notice that each aspect of
the four sensory characteristics has been mentioned, while ranges of sensory characteristics (e.g., Light to medium, amber to dark
brown) have been reduced to just one choice for each element.
The style in question is Belgian Wit (16A). Compare it to the text found in the BJCP Guidelines.
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.
Mouthfeel Med.- lt. body. Smooth & lightly creamy. Dry finish. Effervescent, high carbonation.
Refreshing.
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,
* No - low. diacetyl.
* Low - med. caramel &/or toasty malt earthy, 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/
* Often ruby highlights.
* Us. Clear.
age.
* Clear.
* Med. off-white head w/ good * Hazy - good clarity. Younger
* Us. lg. tan head, might not
retention.
cloudier.
persist.
* No - low white head, poor retention.
* 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,
* No roast.
* Low - med. complex horsy, barnyard,
smoky/nutty hints. May last into * Pronounced hop bitter.
sweaty, etc.
finish.
* Low - med. high hop flavor.
* Fruity esters - more complex w/ age. * Hop bitterness/flavor low - med.
* Us. Features Northern brewer - piney, apples, honey, rhubarb.
low.
rustic, minty notes.
* Opt. oak or citrus (oft. grapefruit).
* Diacetyl none - low.
* Fairly dry, crisp finish.
* No - low hop bitterness.
* Low - med. esters & alcohol us.
* Hop bitter & grainy malt notes linger * No hop flavor.
present. * Plum, raisin, dried fruit into finish.
* Not enteric, smoky, cigar-like or
notes.
* Lt. fruity esters OK.
cheesy.
* Us. full/sweet, finish may be
* Otherwise clean yeast notes.
* No diacetyl.
sweet - med. dry (from lt. use of
* No diacetyl.
* Noticeable cider, vinegar character a
roasted barley).
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
century.
antibacterial.
barley, crystal malt &/or peat malt * Historically fermented in open * Spontaneous fermentation. “pOK. Minimal hops (English).
coolships.
lambics” use microflora cultures.
Slightly soft H2O. Cool* Made w/ warm-fermented lager * Single-barrel batches - often variable.
fermenting (c. ~50 - 60 °F) ale
yeast. U.S.-grown N. Brewer hops. Low Us. shows house character.
yeast.
sulfate, low - med. carbonate water.
* Us. served young. Up to 1 yr. to
* Kettle caramelization can be
develop fully.
mistaken for diacetyl.
* Can be blended w/ sugar to make
* Stronger, maltier and hoppier
Gueuze, or w/ fruit to make Fruit
than Scottish ales.
Lambic.
Classic
Traquair House Ale
Anchor Steam
Lindeman’s Grand Cru Bruoscella
Question S7 Sample Answer “Low Gravity Beers”
Identify
Aroma
Ordinary/Standard Bitter
* some malt aroma.
* often caramel notes.
* Low - med. fruity esters common.
* No - med. hop aroma.
* U.K. hops typical. U.S. types OK.
* Low diacetyl uncommon but OK.
Appear.
* Lt - lt. copper.
* Good - brilliant clarity.
* Low - med. white - off-white head.
* V. low head (from low CO2) OK.
Flavor
* Low - med. maltiness.
* Often caramel notes.
* Med. - high hop bitter.
* Low - med. hop flavor
* Earthy, resiny &/or floral UK hops typical.
U.S. types OK.
* Us. med.-low to med.-high fruity esters.
* Balance is us. quite bitter, but shouldn’t
overpower other ingredients.
* Can be more malt-balanced, if still bitter
overall.
* Dry finish.
* Low diacetyl uncommon but OK
* Lt - med.-lt. body.
* Low - med. CO2 (low on draught, med. in
bottles & cans).
Mouthfeel
Details
Classic
Similar
Differ
Scottish 60/- Light Ale
* Low - med. malty sweet.
* Us. low - med. kettle caramelization.
* Low hop aroma OK (resiny, earthy, floral
U.K varieties).
* Low fruity esters OK.
* Low diacetyl OK.
* Low - med. peat (detected as earthy,
smoky, light roasted) notes OK.
Dk. amber - dk. copper.
* Us. v. clear.
* Low - med. creamy off-white - lt. tan
head.
* Initial low - med. Initial malt sweetness,
but not strong.
* Us. low - med. kettle caramelization.
* Low hop bitter.
* No - low hop flavor.
* No to medium fruity esters.
* Low diacetyl OK.
* Low - med. peat (detected as earthy,
smoky, light roasted) notes OK.
* Balanced towards malt (but not always
by much).
* Us. grainy, dry finish (fr. roasted
barley).
* Med.-low - Med. body.
* Low - med. CO2.
* Sometimes a bit creamy.
* Often v. dry (slight astringency) from
roasted barley.
* “n/-“ = hist. tax rate in shillings.
* ~90%+ UK pale malt, rest roasted barley.
Lt. crystal, amber, wheat malt and/or
sugar syrup, peat malt optional. Eng. hops,
Med. carbonate H2O, Scots ale yeast.
* Water can impart faint peat notes.
* Balance more to malt, drier than Wee
Heavy.
* Caramelization fr. kettle only.
* Smoky notes fr. water or yeast, not malt.
* Long, cool fermentation.
* Hops low due to hist. cost of importing.
Berlinerweisse
* sharply sour, acidic notes
dominant.
* No hop aroma.
* Up to med. fruity notes.
* Fruitiness inc. w/ age.
* Floral notes can develop w/ age.
* Low Brett. notes OK.
* No diacetyl or DMS.
* v. pale straw.
* Clear - somewhat hazy.
* Large, dense, white head w/ poor
retention (fr. high acidity, low
protein and hop lvl).
* Effervescent.
* Clean lactic sourness dominates,
can be v. strong.
* Not as sour as lambic.
* Us. Supportive bready, grainy
notes.
* V. low hop bitter.
*No hop flavor.
* Low Brett. notes OK.
* Low fruitiness OK.
* No diacetyl or DMS.
* Lt. body.
* V. dry finish.
* V. high CO2.
* No sensation of alcohol.
* AKA “bitter. Trad. served fr. cask as “real
* 50%+ wheat malt, rest Pils.
ale.”
German noble hops. High carbonate
*90%+ Eng. pale malt, rest amber, crystal
water. German ale yeast. Sour
May use corn, wheat or sugar syrup adjuncts.
mash w. Lactobacillus Delbruckii.
Sm. amt. black malt for color OK. Eng.,
* Trad. single decoction mash.
Continent. or Amer. hops. Eng. hops trad.
* Trad. mash hopping.
Med. high - high carbonate water w/ med.
* Schankbier (7-8°P).
SO4 lvls. Eng. ale yeast.
* Us. served w. raspberry or sweet
* Water can be “Burtonized” to increase SO4.
woodruff syrup, or blended w/ Pils.
High SO4 = higher hop bitter.
* Only two traditional BW brewers
* No aggressive flavor or aroma hopping.
in Berlin.
* Bottled/kegged versions higher ABV, us.
* “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.
Boddingtons’s Pub Draught
Belhaven 60
Berliner Kindl Weisse.
* 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.
* Bitter: Balanced towards hops. Higher hop bitter. Higher hop flavor/aroma OK Lowest CO2. Relatively modern style (start of 20th
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
1.
2.
3.
Describe/Discuss/Cause
Avoid/Control
Appropriate? Styles?
Avoid/Control
To Reduce/Avoid: * Proper fermentation
temp. * Proper yeast aeration, pitching rate.
* Longer fermentation time. * Don’t
remove yeast from wort prematurely (e.g.,
by fining, racking, crash cooling).
* Diacetyl rest at ~50 °F for 1-3 days at
end of lagering. * Proper sanitation. Might
arise as part of bacterial infection.
Appropriate? Styles?
Yes. Very low levels
in Lite or Standard
American
Lager
(e.g., Budweiser)
Question T1. Partial Answer
Descriptor
Acetaldehyde
Describe/Discuss/Cause
Describe: Cidery, green apple aroma/flavor.
Discuss/Cause: Ethanol precursor produced
via minor metabolic pathways by yeast
during fermentation, esp. lag phase.
Glucose > pyruvic acid > acetaldehyde >
ethanol. Scavenged by yeast in late
fermentation/sedimentation
phase.
Detected at 6-8 ppm.
Question T2 “Head Retention, Clarity and Diacetyl” Sample Answer Grid
Descriptor
Describe/Discuss/Cause
Avoid/Control
Appropriate?
Styles?
Head
Retention
Clarity
Diacetyl
Question T2 “Head Retention, Clarity and Diacetyl” Partial Sample Answer
Descriptor
Head
Retention
Describe/Discuss/Cause
Describe: Proper head formation and
retention for style.
Causes: Medium to short-chain starches
(oligosaccharides)
and
proteins
(oligopeptides) complex with dissolved CO2
which outgasses when the beer is
depressurized. Bubbles form at nucleation
points within beer on glass. Head forms
when proteins and starches form a “lattice”
around these bubbles. Head retention
depends on quantity of CO2, quantity of
foam-positive substances, and lack of headreducing substances. High ABV, aging
and thin body can degrade head formation
and/or retention.
Avoid/Control
To increase:
+ Clean equipment and glassware to
remove head-killing oils and waxes.
+ Proper protein rest (~120 °F for ~20
min.). Long protein (1+ hr.) rest can
degrade head-forming proteins.
+ Use of higher protein/starch ingredients.
Wheat, rye, oats - malted or unmalted.
+ Increase hop rates. Alpha acids promote
foam and foam stability.
+ Proper CO2 for style.
+ Use of Nitro gas (but requires special
equipment, not for all styles).
Appropriate? Styles?
Yes.
High
head
formation expected
in all wheat beers
(e.g.,
Am.
Wheat/Rye, German
wheat/rye,
Wit,
Berlinerweisse), all
hoppy beers (Pilsner,
IPA), very malty
beers (e.g., Bocks,
Stouts,
Belgian
Strongs) Low head
retention
might
occur
in
caskconditioned
ales
(e.g., Mild, English
Pale ales) due to low
CO2.
Question T3. “Body and Mouthfeel” Sample Answer.
1) Body
Describe: A sub-characteristic of Mouthfeel (see below).
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.
Element
Alcohol
Astringency
Body
Carbonation
Creaminess
Describe/Cause
Solventy, hot, burning, numbing, warming.
Cause: Alcohol attacking pain receptor nerves. Closely
related to alcohol flavor. Ethanol produces “smoother” heat
than fusel oils, which are “harsh” or hot. All alcohols are
produced by yeast as fermentation products. Fusels are
caused by high temperature fermentation or unhealthy or
stressed yeast.
Puckering, numbing or harsh bitterness. Phenolics (esp.
polyphenols = tannins) acting on nerves.
Causes: From husks due to excessively fine grain crush,
sparge water > 5.6 pH, sparge water >170 °F, or husks in
boiling wort. From barrel-aging in oak. From fruit pits,
stems or husks in fruit beers, esp. if boiled/pasteurized above
~>170 °F. Hot break & trub carried into fermenter. Cold
break carried into finished beer. Highly alkaline water.
Bacterial infection. Yeast autolysis.
Subjective measure of palate fullness or viscosity - how
“rich” or “filling” the beer feels in your mouth. Primarily
determined by the concentration of dextrins & med.-length
proteins in finished beer. Gums and highly caramelized
sugars also play a role. Non-flocculent yeast or suspended
starch particles contribute to sensation of body.
Causes: Wort gravity. Yeast/starch haze. Mash temperature:
low mash temp. (140 - 150 °F) promotes Beta-Amylase
activity, prod. thinner, more fermentable wort. Excessively
long Protein rest (122 - 133 °F for 1+ hr.) breaks down
body-forming proteins. Bacterial/Wild yeast infection can
metabolize dextrins, reducing body.
“Prickly,” “stinging” or “tingling”
Cause: CO2 activating trigeminal nerve. Can affect
perception of flavor and body due to “drying” and
“lightening” effects on flavor and body. Can aid in
perception of aroma due to volatile compounds in beer being
“scrubbed out” of solution by escaping CO2.
“Creaminess” or “oiliness” opposite of “Crispness” Physical
texture and mouth-coating characteristic. Related to body.
Control
* Reduce O.G.
* Ferment at cooler temperature (reduces fusels).
* Properly aerate wort.
* Pitch sufficient yeast for style (at least 1-1.5
quarts of starter for most styles, more for strong
ales and lagers).
* Age beer to allow higher alcohols to degrade.
* Don’t overmill grain. * Don’t oversparge/rinse
grains (below SG 1.008). * Don’t expose grains to
temp. above ~>170 °F
* Avoid high
alkaline/sulfate water. * Rolling boil for at least
1 h. to promote hot break. * Longer aging time for
barrel-aged beer. * Remove pits/stems/husks from
fruit before adding to beer & don’t expose to temp.
above ~>170 °F.
To increase: Increase grain bill. Increase dextrin
and protein levels in mash. Toasted &
caramel/crystal malts have higher levels of nonfermentable sugars. Higher protein malts (e.g.,
wheat, rye, oat) or unmalted protein-rich grains
(e.g., flaked rye or oats). Don’t filter or fine beer.
Don’t cold condition for long periods of time.
Choose non-flocculent yeast strain. Mash at
higher temp. (162 - 167 °F). Skip protein rest.
Skip beta-glucan rest. Don’t filter, or use a larger
filter. Practice good sanitation.
To increase: Control CO2 levels during packaging.
Don’t agitate beer excessively (removes CO2).
To increase: add high-protein or “oily” grains to
beer (e.g., oats). Don’t filter or fine. Choose nonflocculent yeast strain. Proper protein/beta-glucan
rest (at ~110-120 °F for 20 minutes) to get
proteins/gums into beer.
Question T4 “Hops” Sample Answer.
Discuss:
1. Hop (Humulus Lupus) is a bine, native to N. latitudes of the N. hemisphere. First used in brewing in Germany in 1079,
introduced to England in the 16th century. Replaced gruit (herb mixtures) as choice beer bittering agent. Alpha acids have
mildly bacteriostatic action on gram-positive bacteria. Picked when slightly “papery,” dried at ~100 °F, packed in airtight
packages to prevent degradation of oils and resins. Terroir (where grown) has an effect on hop characteristics.
2. Active ingredient: Lupulins, fr. glands within the strobiles (cones) of female plant.
3. Soft Resins
A. Humulones = Alpha Acids: Alpha acids isomerized during wort boil, making them soluble in liquid. Contribute
bitterness. AA = 3-10% of dry wgt. Co-humulones said to give a harsher bitter. AA lvl. drops as hops age, esp. if improperly
stored.
B. Lupulones = Beta Acids. Don’t isomerize, but contribute to bitter aroma.
4. Essential oils - volatile compounds give hop flavors/aromas. Easily lost during boil, retained by adding aroma, flavor
and dry hop addit. Partially retained, through poorly understood means, via first wort hopping, mash hopping.
A. Hydrocarbon-based oils: ~75% of essential oils.
1. Monoterpenes: Humulene = delicate, refined flavor/aroma, oxidize to prod. spicy notes. High in noble hops.
Myrcene = more pungent, higher in U.S. hops. Oxidize to prod. citrus or piney notes.
2. Sequiterpenes: Farnesene & Caryphyllene. Oxidize to compounds w. “grassy” aromas.
B. Oxygen-bearing oils: ~25% of essential oils. Essential alcohols. Linalool = hoppy aroma, Geraniol = floral,
perfumy aroma.
IBU extraction formula: W * A * U * 7489 / V x C
Where: W = oz. hops, A% = Alpha Acid %, U = Utilization %, V = wort vol. in gallons, C = 1+ ((O.G. - 1.050) /2)) - a
correction for wort gravity. 7489 is conversion factor from mg/l to oz./gal.
Hop Extraction Methods
Kettle/Boil Hops - boiled 60-120 min. Max. bitterness utilization ~25-33%.
Flavor hops - Boiled 15 - 40-min. Utilization = 5-15%.
Aroma Hops - Boil 0 - 15 min., Steep after flame out. Utilization =< 5%.
Mash Hopping - hops added to mash. Aroma & flavor preserved thru boil. Smoother bitter. Utilization
red. by 80%
1st Wort Hopping - added to lauter tank during mash run-off. Said to contribute more pleasant
flavor.
Hopback - Run hot wort through filter/strainer filled w. hops. Only adds aroma.
Dry Hopping - Added to the secondary fermenter. Oils extracted by alcohol in beer.
Hop Variety
Hallertauer Mittelfrüh,
Tettnang, Spalter
Saaz
Kent Goldings, Fuggles
Country
Germany
Cascade,
Centennial,
Columbus, Chinook
Northern Brewer
U.S.
Pacific
Northwest
Europe,
America
Belgium
Styrian Goldings
Czech Republic
England
Hop Characteristics
Bitter,
Antibacterial/Preservative
Flavor
Aroma
Bitter, Aroma, Flavor
Bitter, Flavor, Aroma
Aroma
Aroma
Characteristics
“Noble” hops w.Low bitter, high spicy, floral, complex
aromas
“Noble” hop w. floral, mild flavor/aroma
Good for bitter, flavor & aroma. Earthy, floral, spicy,
woody
Citrusy, grapefruity, piney. American “C” hops. Inc.
recent proprietary var: Amarillo, Warrior, etc.
Rustic, minty, woody. Used for bitter,flavor & aroma
Assoc. Style
Ger. Pils, Bock
Spicy
Witbier, Belgian Pale Ale
Bohemian Pils
Eng. Pale Ale, Eng. IPA,
Eng. Barleywine.
Am. Pale Ale, Am. IPA,
Am. Barleywine
California Common
Question T5 “Malting” Sample Answer
A. Explain the Malting Process
1. Selection: Barley most commonly malted, but also wheat, rye, etc. Only best-quality “malting grade” suitable. < 10.5%
protein, < 12% moisture, 96%+ viability. 2-row varieties tradit.; American “6-row” higher in protein, thicker husk.
2. Steeping: Grain soaked in H2O @ 50-65 °F for 2-3 d. H2O drained @ 8-12 h. intervals to promote germination & to rinse.
Moisture % up to ~ 43-46%.
3. Germination: Grain put in humidity-controlled environment at 50-70 ° F, turned or raked @ 12-24 h. intervals to control
heat, humidity & separate rootlets. Sprouted for 3-15 d. (us. 4-6 d). Enzymes produced within the Aleurone Layer act on
Starchy Endosperm, converting insoluble starches & proteins to water-soluble compounds. Important enzymes produced,
including Alpha- & Beta-Amylase, glucanases, dextrinases & proteases. Us. germinated continues until fully modified.
Modification determined by Acrospire & Rootlets (AKA “Culms”) lengths & “steely” vs. “mealy” endosperm texture. Fullymodified when acrospire length = grain length.
4. Drying: For all but crystal/caramel malts, “green malt” temp. gradually raised to 90-100 °F, with constant air
movement, for ~2 d. Moisture reduced to 4-6%.
5. Curing/Kilning: Dried green malt heated to 120 - 220 °F to stop enzymatic activity. Amber/Roasted malts kilned at up
to 450 °F for various lengths of time. Moisture reduced to <4%. Lower temp,/shorter T = paler, more diastatically active malt.
6. Cooling/Dressing. Malt cooled to 100 °F. Acrospires & culms removed, along with loose husks, dust, etc.
7: Resting: Malt rested for 1-2 mo. (depending on type) prior to mashing, to allow astringent compounds produced during
curing to mellow.
B) Malt types
Identify/Describe
Base/Pale: * Dried @ 90 °F, kilned @ 12-140 °F for 12-20 h., Cured @ 175185 ° F for 4-48 h. * Forms most of the grist for almost all beer styles. *
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 @
~220 ° F until proper color achieved. * Reduced diastatic power, us. capable
of self-conversion. * Most must be mashed. * Us. 5-20% of grist for color,
complexity. * Ex. Vienna, Munich, Aromatic/Melanoidin (e.g., Dk.
Munich, BiscuitTM , VictoryTM), Amber, Brown, Special Roast. * 4-70 °L amber to brown.
Crystal/Caramel * Green malt heated to 150 - 170 °F for 2 h. in closed
kiln to “mash” starches within husk. Kilned at higher temp. to get desired
color & flavor. * No diastatic power. * Can be steeped. * Us. 5-10% of grist
for color, body, complexity. * Many flavors & properties due to kilning
techniques. * Ex. Dextrin, Crystal, Cara-TM malts, BruMaltTM, Special B
TM. * * 2-200 °L - straw dark brown.
Roasted/Kilned * Roasted @ high temp., up to 450 °F, for up to 2 h. * Ex.
Chocolate, Rostmalz, Black/Patent. * Us. undermodified or made from
lower-grade malt. * No diastatic power. * Can be steeped. * Us. 1-5% (up 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
malt. * Often huskless. * High in proteins & gums - prone to stuck mash,
haze & flavor instability. * Low diastatic power, can self-convert. *
Unique 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.
Flavor
Grainy,
sweet,
toasty
malty,
slightly
Styles
Esp. pale beers: Light Lager,
Pilsner, Pale ale.
Grainy,
malty,
sweet, toasty hints
to bready, biscuity,
toasted or bread
crust
Amber/Brown beers, esp.
malt-oriented styles: Amber
Lager, Bock, California
Common, Brown Ale
Sweet,
caramel,
honey,
toffee,
toasted,
burnt
sugar, dark fruit.
Full-bodied beers, esp. Amber
Lager, Bock, S. Eng. Brown,
some Stouts (e.g., RIS),
Strong Belgian Ale, Strong
Ale.
Nutty, bittersweet,
bitter,
chocolate,
coffee, roasted.
Dark beers, esp. Dark Lager,
Porter, Stout.
Dry, slightly sour,
spicy,
creamy,
grainy
Wheat & rye beers, Oatmeal
Stout
Question T7 “Yeast” Sample Answer
A) Yeast Life Cycle
Stage
Lag Phase
Growth/Respiration
Describe
Make enzymes, convert stored glycogen to glucose,
acclimatize to environment. 8 -24 h. after pitching.
When food & enzyme levels built up. Absorb and use
Effects on wort
Wort pH drops. Dissolved O2 begins to drop.
Low glycogen levels = high VKD (diacetyl)
lvl., longer lag time.
Wort pH drops. Dissolved O2 depleted. Foam
Fermentation
Sedimentation
Dormancy
oxygen. Oxidize acid compounds. Make sterols. Divide 13 times. 12 - 24 h. after pitching.
Scrubs remaining O2 from wort. Produces ethanol, CO2,
higher alcohols, other flavor/aroma compounds (phenols,
esters, acetylaldehyde, VDK). Some reproduction &
flocculation towards end of period. Towards end,
fermentation
byproducts
(VDK,
acetylaldehyde)
metabolized. 3 - 7 d. after pitching.
Yeast finishes scrubbing metabolic byproducts (VDK,
etc.). Forms glycogen. Flocculates. 3 - 12+ d. after
pitching.
Metabolism slows. Yeast becomes inactive and eventually
dies (1+ month).
appears on wort.
Ethanol, CO2, etc. produced. Low Kräusen =
Anaerobic metabolism starts, foam on center
of beer. High Kräusen = tall, rocky foam on
head, vigorous ferment. Suspended trub can be
carried out of solution by CO2 and foam. Late
Kräusen = foam begins to fall.
Wort clears as yeast falls out of suspension.
Yeast cake begins to form.
Yeast cake forms on bottom of fermenter.
Yeast autolysis can impart off flavors.
B) 5 Yeast Strain Considerations
Consideration
Effect
Apparent Attenuation
High attenuation = Less residual sweetness, more alcohol, less body.
Alcohol Tolerance
Higher ABV, better yeast health/performance in high gravity or high-alcohol wort.
Flocculation
High flocculation = Less time required for clearing, clearer beer, less need to filter, better bottom
cropping. Yeast might fall out of suspension too soon, leaving VKD/acetylaldehyde - might need
to be roused.
Fermentation Temp.
Higher temp = more esters, phenols, fusel oils, shorter fermentation time. Lower temp. = cleaner
flavor & aroma, but slower working. Stress on yeast at low temp. can prod.VKD/acetylaldehyde.
Ester, Phenol, Diacetyl Esters = fruity, floral. Phenols = spicy, peppery, clove. Diacetyl = buttery, butterscotch, perception
Production
of fuller body. Not appropriate for many styles of beer.
Question T8 “Water” Sample Answer
Treatment
Boiling
Charcoal Filtration
Campden Tablets
Reverse Osmosis
Effects
Removes chlorine, kills bacteria
Removes chlorine, chloramines & metallic ions.
1 tablet/20 gal. H20, converts chloramines to volatile chlorides & sulfites w/in 15 minutes.
Removes most bacteria, chlorine, chloramines and ions. 100% r/o water not recommended – insufficient
minerals for yeast development/mash enzyme action.
Important Ions
Iron, Manganese, Copper,
Zinc
Salts - Cations
Calcium (Ca++)
Magnesium (Mg++)
Sodium (Na+)
Salt - Anions
Bicarbonate/Carbonate
(CO3, HCO3-)
Chloride (Cl-)
Sulfate (SO4-)
Effect
Necc. in trace amounts for yeast health. Excessive (i.e., detectable) lvls. = haze, metallic offflavors.
Primary source of water hardness. Reduces mash pH, 10-20 ppm needed for yeast nutrition.
Second. source of water hardness. Enzyme cofactor & yeast nutrient. Accentuates flavor @10 -30
ppm. Excess causes harsh bitterness. >125 ppm = cathartic & diuretic.
Sour, salty taste accentuates sweetness @ 2-100 ppm. Excess harsh-tasting, poisonous to yeast.
Expressed as alkalinity. Strong alkaline buffer - raises mash pH, neutralizes acids. Contributes
harsh, bitter flavor. Alkaline effects trad. countered by using dark malt.
Accentuates sweetness, “mellowness” and perception of palate fullness. Imroves stability. Improves
clarity. 1 -350 ppm.
Prod. dry, fuller flavor. Some sharpness. Accentuates hop bitterness. Strongly bitter > 500 ppm.
pH (Power of Hydrogen): Pure = pH 7. Acidic = 0-6, Alkaline = 8-14.
Proper mash pH = 5.2 - 5.7. Polyphenol extraction above 5.7 pH. Enzyme probs. below 5.2. pH of mash drops naturally due to
reax. of phosphates in malt & Ca++ ions,
Residual Alkalinity: Adding carbonates, SO4,or (Mg) increases RA, adding acids, Calcium
Acids used to adjust pH: Lactic acid, food-grade phosphoric acid, sulfuric acid (used by commercial breweries for cost reasons).
Must be careful w. pH adjustments to avoid imparting sourness to beer. More necc. w. alkaline H2O or mash.
Buffering Solutions: Five Star 52 (TM) buffers pH @ 5.2 without need for acid additions.
Acid Rest: ~95 °F for up to 2 h. Tradit. Used for Bohem. Pils. Convert phytins in malt to phytic acid in undermodified light
malts. Not necc. w. modern malts.
Other pH Adjustment Methods: Acidulated malt, Sour Mash = both comply with Reinheitsgebot.
Famous Brewing Waters
City
Beer Style
Burton-onEng. IPA
Trent
Dortmund
Dort. Export
Dublin
Dry Stout
Edinburgh
Scottish Ale
London
Munich
Plzen
Brown Porter
Munich Dunkel
Boh. Pilsner
Vienna
Vienna Lager
Water Effects
Extremely hard, high CaSO4e & HCO3- lvl. Dives dry, fuller finish & accentuates hop bitter.
High SO4-, med. HCO3. Accentuates hop bitter. Gives “mineral” & sulfur hints.
High Ca++ & HCO3. Balances acidifying effect of dark malts.
Med. HCO3. Surface water running through peat bogs “historically” added “smoky” notes,
accentuated by yeast strain & lower ferment. temp.
High alkaline & carbonate water balances acidifying effect of dark malts, extracts color.
High alkaline & carbonate water balances acidifying effect of dark malts, extracts color.
Extrem. soft H20, w/ v. low dissolved ions. Decrease. hop bitter. Acid rest & decoction mash
trad. necc. due to lack of minerals to aid enzymatic reax. in mash.
Hard, carbonate-rich water extracts the color from Vienna malt.
Question T9 “Kräusening, Gypsum and Fining”
Sample Answer - Words From the Master.
This section is shamelessly stolen from Grand Master V
Gordon Strong’s 2003 presentation on preparing for the BJCP
exam. Not only does it give a great sample answer to one of the
technical questions, it also shows the difference between a good
answer and a great one.
Question T9: Discuss the following brewing techniques. How
do they affect the beer? (a) adding gypsum, (b) fining, (c)
kräusening.
Answer 1
A. Adding gypsum (popular brewing salt addition). Serves
to adjust the PH of the water used to brew with. Proper PH
should be between 5.2 - 5.7. Brewing salts can be used to mimic
traditional brewing waters with gypsum - one can "burtonize"
the water to simulate that of Burton-on-Trent good for English
Pale Ales, as it accentuates the hops, bitterness and flavor.
B. Fining - using additives (fish guts) one can clear their
beer. Finings are most well known with English Bitters. Cask
conditioned ales are fined i.e. cleared during stillage prior to
serving. The result is a beautiful (clear) beer upon dispense.
C. Kräusening - the act of adding young beer to mature
beer to carbonate the finished product. When your beer has
finished fermenting one can add Kräusen of young not fully
fermented beer to the main beer. The result is a renewed
fermentation that can serve to carbonate the beer and/or bottle
condition it. 158 words, Score: 7/10
Answer 2 (Lightly edited)
A. Adding gypsum: Accomplishes 2 things: increasing
Ca++ and SO4--; Calcium helps yeast metabolism in proper
levels, and also allows the wort to acidify. It is also critical to
proper enzyme function. Sulfate lends soft edge to hop
bitterness by affecting alpha-acid extraction & creating a
synergistic perception effect.
B. Fining: Addition of kettle finings (Irish moss) to
coagulate proteins to clarify beer. May also be carried out postfermentation (Isinglass, Bentonite, Polyclar) to help
precipitate tannins and/or proteins that may cause haze, or
even flavor instability.
C. Kräusening: The addition of a portion of actively
fermenting wort to wort that has finished fermenting. Used
chiefly as a means of providing "natural" carbonation. Also
reduces residual diacetyl & may contribute acetaldehyde
("green" beer character) in the finished beer. 128 words, Score:
10/10.
Warning: The “10 point” answer contains at least one error
and isn’t as complete as a real 10 point answer to this question
should be. More likely, this answer would score 8-9 points assuming the errors are corrected!
Points to Note
* Make every word count! The better answer is more
concise. Although it could be even more abbreviated.
* Be precise! The better answer gives the better
descriptions.
* Understand the material. The better answer shows better
knowledge of the underlying processes.
My Completist Answer to T9.
Describe
Adding
Gypsum
Finings
Kräusening
Effect on Beer
Gypsum = Calcium Sulfate (CaSO4). * Part of “Burton salts.” * Found naturally at high levels in Burton-onTrent water. * Increases Ca++ and SO4-- levels. * Ca++: - Helps yeast metabolism in proper levels. - Lowers
wort pH. - Interacts with phosphates in malt to form Ca3+(PO4)2 + 2 H+ ions, reducing residual alkalinity &
mash pH. - 50+ ppm needed for proper mash enzyme function. * SO4: - Aids alpha acid extraction. - Increases
perception of hop bitterness. - Imparts drying, bitter flavor in excess. - Can impart sulfury notes in excess. *
Commonly used for English IPA & pale ales.
Compound added to wort or green beer to clarify it. * Electrostatically attracts charged suspended particles,
making them flocculate, thus precipitating faster. * 50+ mg/l Calcium in H2O necc. for finings to work.
Kettle/Copper Finings: Irish moss (dried seaweed - Chondrus Crispus), carrageen or WhirlflocTM Added in last 15
minutes of boil. Helps to remove hot break - proteins responsible for protein/chill haze & flavor instability.
Cask/Fermenter Finings: Added to Secondary Fermenter. Gelatin, Polyclar (PVP, polyvinyl pyrrolidone),
Isinglass (dried, powdered swim bladders of fish - historically sturgeon, cod), SparkloidTM or Silica gel.
Negatively charged. Coagulates suspended proteins and polyphenols (tannins) responsible for chill/tannin haze
& flavor instability. Also aids yeast flocculation.
Adding a portion of actively fermenting wort (from another batch of beer at High Kräusen/Fermentation stage of
yeast life cycle) to green beer which has finished fermenting (Flocculation/Sedimentation Stage), just prior to
packaging. * Provides active, healthy yeast to supplement yeast lost during long lagering. * * Gives natural
carbonation without adding corn sugar or artificial CO2, to comply w. Reinheitsgebot. * Actively fermenting
yeast helps scavenge VDK (Diacetyl) & Acetylaldehyde. * Can help attenuate beer to lower FG. * Can contribute
acetaldehyde ("green" beer character) and diacetyl to finished beer. * Possible source of infection (if other batch of
beer infected). * Us. added at 2 qt. Kräusen/5 gal. beer.
Question T10 “Hot and Cold Break” Sample Answer
Meaning
Hot
Break
What’s happening? Why important?
* Flocculation of proteins and other materials during wort boil. * Begins forming at start of boil - 212 °F. * Removes
proteins that cause chill haze & flavor instability. * pH 5.2 ideal. * Achieved by full, rolling boil of 60+ min. * 2 hr.
boil = max. hot break. * Aided by quick temperature rise. * Controversy regarding removal during boil or not.
Cold
Break
* Flocculation of proteins & other materials during wort cooling. * Begins at ~140 F. * Removes proteins &
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.
Question T11 “Diastatic and Proteolytic Enzymes” Sample Answer
Works on:
Subset
Temp.
Describe/
Explain
Effects
Proteolytic
Proteins
Proteolytic
113-127 °F
* Proteinase breaks down proteins into smaller
fractions such as polypeptides – necc. for good
head retention.
* Peptidase breaks down polypeptides into
peptides & amino acids, essential for proper
yeast growth & development
* Reduces cloudiness
* Too long a protein rest can reduce head &
body.
Diastatic
Starches
Beta Amylase
130-150 °F
Alpha Amylase
149-158 °F
* Starches are gelatinized
* Beta amylase enzymes breaks * Alpha amylase enzymes
off maltose units from reducing breaks 1-4 links from
ends of starches
starches at random
* Unable to break down largest * Unable to break down into
units of starches
smallest units of starches
* Denatured above 154 °F
* Denatured above 167 °F
* Creates more fermentable wort, * Creates more dextrinous
thinner bodied beer
wort, thicker bodied beer
Question T13 “Mashing” Sample Answer
Mashing Step
Temp.
Time
Milling Grain
Dough-in
n/a
10-15 °F <
than
1st
rest
95-120 °F
n/a
Acid Rest
Beta
Glucanase/Starch
Rest
Ferulic Acid Rest
Protein Rest
Saccharification
Beta Amylase
Alpha Amylase
Mash-Out
60-120
min.
Active
Enzymes
n/a
Description
Grinding grain to crush kernels & expose starches
* Mixing grist w. water * 1.3 qt./ lb. grist * Break all clumps
so no dry grist remains
* Phytase
Breaks down phytin in grain husks, producing phytic acid,
Mg++ & Ca++. Reduces mash pH in pale, undermodified
grains & low Ca++ water. Creates yeast nutrients. Not necc.
w. modern malts, proper water treatment.
~110 °F
Betaglucanase For under-modified malt only. Reduces hemicellulose & gums
(Beta glucans) in cell walls which can contribute starch haze &
cause stuck mash.
~110 °F
15 min.
n/a
At pH < 5.7. Liberates ferulic acid, precursor to 4-vinyl
guaiacol. Slightly aids prod. of clove flavor for German
wheat/rye beers (but yeast strain & ferment. temp. more
important). Not necc. for other styles.
113-127 °F 15-60
Proteinase
& Breaks down proteins into smaller fractions such as
min.
Peptidase
= polypeptides. Breaks down polypeptides into peptides & amino
Proteolytic
acids, essential for proper yeast growth & development. Aids
enzymes
head form. & retent. Reduces risk of stuck mash.
* Breaks down starches into dextrins & fermentable sugars. Produces: * Monosaccharides: Glucose, Fructose,
Mannose, Galactose * Disaccharides: Maltose, Isomaltose, Fructose, Melibiose, Lactose * Trisaccharides:
Maltriose * Oligosaccharides: “dextrins” = glucose chains.
130-150 °F
15-90
Beta Amylase
* Subset of Diastatic enzymes * Yields wort very low in
min.
dextrins, high in fermentables * Breaks maltose units from
reducing ends of starches. *Works slower than Alpha Amylase
149-158 °F 15-30
Alpha
* Yields wort high in dextrins, lower in fermentables *
min.
Amylase
Randomly breaks 1-4 links from starches.
168-172 °F 5-15
* Denatures enzymes, stops conversion * Reduces viscosity,
min.
aids run-off of mash. * Reduces risk of stuck mash.
Describe 3 Mash Techniques
A) Infusion Mash: Describe: Mixing grain w. single temperature of water & resting at that temp for the entire mash. Adv. &
Disadv.: Requires minimum of labor, equipment, energy & time. Prevents use of undermodified malt & limits use of adjuncts.
B) Step Mash: Describe: Mashing in w. a low temp. of water. Raise mash temp. to achieve conversion goals by adding
boiling water to mash or directly/indirectly heating mash tun. Adv. & Disadv.: Allows flexibility in use of different temp steps.
Allows use of undermodified malts. Req. more resources (labor, time, equipment).
C) Decoction Mash: Describe: 1. Dough in. 2. Remove a thick third of mash. 3. Raise decoction briefly to saccharification
temp. 4. Boil decoction 15-30 minutes, stirring constantly, adding water to avoid scorching. 5. Mix decoction back into main
mash to raise temp. 6. Repeat up to 3 times. Adv. & Disadv.: Explodes starch granules. Breaks down protein matrix in
undermodified malt. Improves extraction efficiency Promotes formation of melanoidins. Caramelizes sugars. Allows brewing
without thermometer. Most labor & time intensive. Requires extra equipment. Risk of scorching decoction. May extract higher
levels of tannins & DMS precursors from grain husks.
Question T14 Sample Recipe Sheet
This is a sample recipe sheet for question T14. You should practice using it to design sample recipes. Before the exam begins,
write out as much of the form as you can remember and then fill in the blanks once you know what style you’re being tested on.
Style:
Category:
Subcategory:
Batch Size: 5 Gallons
Vital Statistics
OG:
IBU:
FG:
SRM:
Grist (@ 75% efficiency)
Amount
Base Malt:
______Lbs.
Other Malt: _________ °L
______Lbs.
Other Malt: _________ °L
______Lbs.
Other Malt: _________ °L
______Lbs.
Other fermentables:
______Lbs.
Hops (all @ 5% AA)
Amount
Utilization
Boil
Bittering:
______Oz.
25%
60 min.
Flavor:
______Oz.
5%
30 min.
Aroma:
______Oz.
0%
at flameout
Mash hopping? Y/N
Dry hopping? Y/N
Water
Volume
Total Volume:
_______gal.
Mash Volume
_______gal.
Sparge volume:
_______gal.
Acid:
_______tsp.
Water adjusted to: (City name)
Important ion adds: Cl, CO3, Ca, Mg, Na, SO4
Yeast
Variety:
Starter volume:
1.5, 3, 4 or 7
qt.
Aeration: 2 min. w/ food-grade O2 & sintered airstone to get 10 ppm dissolved O2
Fermentation Temp. __________ºF
Mash
Mash Type: Infusion.
Traditional Mash Type: Step, Decoction, Cereal.
Strike Water Temp.
__________ºF
Traditional Rests
Mash temp.
Time
Purpose
1.
__________ºF
_____ min.
2.
__________ºF
_____ min.
3.
__________ºF
_____ min.
Mash Out Y/N
168 °F
15 min.
Recirculate/Vorlauf:
168 °F
30 min.
Sparge/Lauter:
168 ºF
45-90 min.
Boil: Boil 90 min. Full rolling boil to facilitate hot break, add hops according to schedule above.
Finings: 1 tsp Irish moss added 15 minutes before flame-out to precipitate hot break.
Chill: 1. Use counterflow chiller to crash cool wort to facilitate cold break. 2. Cool to 5 °F below fermentation temp. before pitching
yeast. 3. Siphon, whirlpool or filter to separate wort from most of the cold break.
Fermentation:
Temp.
Time
Primary:
__________ºF
___days/weeks.
Diacetyl Rest:
__________ºF
___days/weeks.
Secondary:
__________ºF
___days/weeks.
Packaging: Bottle condition with ¾ cup corn sugar for priming
Aroma:
Appearance:
Flavor:
Mouthfeel:
Impact of ingredients & procedures on style?
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-cellarscience-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/41lagering/970-kräusening-techniques)