BJCP Training Program Practice Entrance Exam

An individual with knowledge of the association between entries and entrants may not serve as a judge.

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.

To reduce stray odors and flavors present, beverages and foods other than water, bread or crackers should not be brought to the judging table.

Judges should not review the style being judged from the BJCP Style Guidelines while at the judging table prior to judging that style.

Calibrations beers are selected to be the standard against which entries should be judged.

It is not necessary for scores produced by the judges on a panel to be within seven points (or less if directed by the competition director) of each other.

When judging, It is important to evaluate entries quickly and also complete the score sheets thoroughly and completely.

All beers should be tasted and scored, even if they are “gushers” or have an unpleasant aroma upon opening.

When your flight has finished, you should avoid having conversations that might distract other judges who have not yet finished their flights

To become a BJCP National judge, it is sufficient to score 80% on the Beer Judging Exam and accumulate 20 experience points.

Belgian Ales commonly have a low and quickly dissipating head.

Most European Sours have low to no bitter character.

English Porters and Irish Stouts are both likely to use an ale yeast.

An English Porter would be acceptable at 5% ABV.

American Porters are frequently made with crystal malts.

American Brown Ales can have a moderately high roast character.

A low level of carbonation is acceptable in an American Pale Ale but not in an American Amber Ale.

Both American And British Brown Ales can have up to moderate esters.

The Helles Bock style is commonly made with new world hops.

Rice or Wheat adjuncts are common ingredients in an American Light Lager.

International Amber Lagers and Czech Amber Lagers can both have a moderate malt forward aroma.

Both Festbier and Kolsch beer styles typically have a citrusy, earthy, and pine hop flavor.

A Dunkles Weissbier gets its color range from the large addition of wheat malt to the grist.

A traditional Weissbier can have a medium body and high carbonation level.

Classic American IPAs restrain in the amount of crystal malts used in the grist.

American Strong Ales are typically highly carbonated.

A dry to medium-dry finish is acceptable in an American IPA but no acceptable in a Double IPA.

American Pale Ale and British Golden Ale are often absent of caramel flavors.

Both Ordinary Bitters and Scottish Light Ales are under 4% ABV.

Foreign Extra Stouts are generally stronger than American Stouts.

American Porters generally exhibit a stronger hop character than English Porters.

A slight haziness is can be acceptable in both American Amber Ales and California Commons.

Marzens and Helles Bocks are both likely to be fermented with lager yeast strains

Czech Pale Lagers and International Pale Lagers can both have a medium body.

Dunkles Bock and Rauchbier can both have a medium-high carbonation level.

Strong Bitter and International Amber Lager have a similar ABV range.

A sherry like character is appropriate in both Old Ales and American Barleywines.

Both Blonde Ale and Biere de Garde can have a malt sweet bready like character.

Carbonation has little to no affect to the perception of the beer.

Acetaldehyde is often perceived as a green apple aroma or flavor

Citric acid is a primary contributor to a sour beer.

Sparging with water under 160 degree F will lead to an astringent character.

Using fresh hops is a way to help prevent a cheesy off-aroma and flavor in beer.

DMS can only be formed from a bacterial or wild yeast contamination.

Lightstruck beers exhibit an artificial butter/movie popcorn butter character

A clove-like phenolic character is acceptable in some beer styles.

Oxidation characters are formed when a mash of performed for less than 60 minutes.

Medicinal character is most formed by wild yeast.

Sulfur like notes are a natural by product of some lager yeasts.

Diacetyl cannot be removed from beer once it’s been formed.

Rice Hulls add flavorless fermentable sugars to the wort.

Vorlauf is the process of recirculating the wort through the grain bed.

A moderately hard with low sulfate water profile is ideal for Light Lagers and Pilsners.

One function of the malting process to the activate diastatic enzymes in the barely kernel.

A decoction mash is the traditional mashing technique for a Munich Dunkle.

The flavor and aroma compounds in hops are found in the Braceole.

The balance of Belgian Witbier is best characterized as

The body of Belgian Dubbel is

The aroma of an American Porter can be described as

Tropical Stouts feature

A Best Bitter is generally

The hop profile for a California Common is typically

The IBU range for a Czech Premium Lager is

The main malt for a Festbier is

What characteristic do an American Pale Ale and English IPA share?

A common element in in both a Marzen and Strong Bitter is

The flavor a Blonde Ale and a Munich Helles may both exhibit

Which is NOT common between an Irish Extra Stout and an American Porter

DMS is typically perceived as

An Alcoholic character can be acceptable in

Excessive diacetyl can be prevent by

A plastic bandage character can be caused by

Which of the following factors does NOT contribute to head retention in beer

An Astringent character is MOST likely to come from

Adding corn sugar (dextrose) to the boil can increase

What can be added to the mash to help prevent a “stuck mash”

The Protein Rest temperature range is

Adding hops at the beginning of the boil contribute mainly to

Check all the apply: British Golden Ale and American Pale Ale share what characteristics

Check all the apply: American Brown Ale and British Brown Ale can exhibit which flavor characteristics

Check all the apply: Which are common ingredients found in Dark Mild and Belgian Scottish Heavy

Check all the apply: A Foreign Extra Stout and an American Stout have what similar malt aroma characteristics

Check all the apply: Which of the following is/are true of an International Dark Lager but not a Schwarzbier

Check all the apply: Malt characteristics found in both American Strong Ale and English Barleywine an include

Check all the apply: Which of the following are traditional mash steps

Check all the apply: Which of the following influence the formation of diacetyl

Check all the apply: Common causes of Acetaldehyde are

Check all the apply: Which are unfermentable sugars

Check all the apply: Strong phenolic characters described as which of the following perceptions?

Check all the apply: Which of the following are used to modify water