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Bjcp study guide BJCP EXAM STUDY GUIDE Interim Revision of Study Guide by Gordon Strong and Steve Piatz Revised February This is an Interim Study Guide temporarily replacing the Study Guide which will undergo a complete update by a Study Guide Committee u

BJCP EXAM STUDY GUIDE Interim Revision of Study Guide by Gordon Strong and Steve Piatz Revised February This is an Interim Study Guide temporarily replacing the Study Guide which will undergo a complete update by a Study Guide Committee upon completion and approval of the new BJCP Judge Exam Contributing Authors Edward Wolfe Scott Bickham David Houseman Ginger Wotring Dave Sapsis Peter Garofalo Chuck Hanning CCopyright ? - by the authors and the BJCP February - Clari ?ed the Grand Master ranks on page CTABLE OF CONTENTS I INTRODUCTION Recommended Reading Advanced Reading II BEER JUDGING AND THE BJCP EXAM A The BJCP Guide The BJCP Exam Judging Levels Advancing in the BJCP Experience Points BJCP EXPERIENCE POINT AWARD SCHEDULE Revised July Exam Administration BJCP Administration B Beer Evaluation and the Judging Process Beer Evaluation Environment Equipment Presentation The Judging Process Notes on Smelling the Beer Notes on Tasting the Beer Notes on Making Comments about Beer Other Considerations References and Additional Reading C Important BJCP Reference Materials D The BJCP Exam Overview BJCP Exam Questions Example of a Complete Answer E BJCP Exam Study Course Guidelines for Doctoring Beers III BJCP STYLE GUIDELINES A Introduction IV INGREDIENTS AND THE BREWING PROCESS A Water Alkalinity pH and Hardness Ions in Brewing Famous Brewing Waters Water Adjustment Further Reading B Malts and Adjuncts Barley Malt Selection Malting Kilning Other Malted Grains Malt Content Cereal Adjuncts Other Adjuncts Color Further Reading C Wort Production Mashing i CAcid Rest Protein Rest Starch Conversion Mash- out Mashing Procedures Lautering Boiling Chilling Further reading D Hops Introduction History Bitterness from hops First wort hopping Varieties Further Reading E Yeast and Fermentation Introduction The Yeast Life Cycle Control of Fermentation By- Products References F Troubleshooting Introduction Acetaldehyde Alcoholic Astringency Bitterness Body Diacetyl DMS Estery Fruity Grassy Head Retention Husky Grainy Lightstruck Skunky Musty Paper Cardboard Phenolic Sherry-like Solvent-like Sour Acidic Sulfury Yeasty Sweet V About the Authors ii CI INTRODUCTION Since the inception of the BJCP several tools have been developed to help potential judges study for the exam The most widely used are the study guides written by Chuck Cox and Greg Walz The former was assembled in the early s with the help of readers of the Judge Digest and consists of an outline of the information and terminology needed to pass the exam The latter is a more verbose discussion of ingredients brewing procedures and avors as they relate to beer styles and judging The outline version is valuable because it encourages independent study however the verbose version was used as the foundation for the ?rst BJCP Study Guide because information could be added and updated without radically changing the presentation format This new edition of the BJCP Study Guide was written with a di ?erent approach that was motivated by the feedback and performance from those who have used other study guides Most of these contain information that is outdated incorrect or irrelevant to the types of questions asked on the exam