Go Deeper. Become a BJCP Certified Beer Judge.
Here are some helpful links and resources club members have used for our BJCP Study Groups.
Entrance Exam: https://bjcp.coursewebs.com/cart/pageCatalog.aspx
Pass this to become a Provisional Judge and qualify to take the tasting exam. Take the practice exam as many times as you see fit and practice with the “Compare-O-Matic” tool (see below) before you take the actual entrance exam. Be sure to take the entrance exam when you’re fresh. It’s 180 questions in 60 min, can be a bit intense. Don’t worry if you don’t pass the first try, you won’t be the first. Keep at it.
BJCP Beer Exam Process (Beginner through Master): http://dev.bjcp.org/wp-content/uploads/2017/07/BJCP_Beer_Exam_Progression.png
Entrance and Tasting Exam Study – Primary resources to use:
Study Guide: https://www.bjcp.org/docs/BJCP_Study_Guide.pdf
2015 Guidelines: https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
Compare-O-Matic – when taking the Entrance Exam, practice with this site:
https://www.beersyndicate.com/app/Account/Login – sign up for free account then go to their Compare-O-Matic tool: https://www.beersyndicate.com/app/Tool/CompareBeerStyles. This is a great learning resource when you need to do a quick verification related to questions between different styles.
BCJP Exam Score Sheet: https://www.bjcp.org/forms/Examinee_Scoresheets.pdf
BJCP Score Sheet (similar version to tasting exam for reference only): https://www.bjcp.org/docs/SCP_BeerScoreSheet.pdf
Examples of well done score sheets: https://www.bjcp.org/examscores.php (use the Modern Tasting Exam Scoresheets example at the bottom). Quick links:
https://www.bjcp.org/docs/beer1.pdf
https://www.bjcp.org/docs/beer2.pdf
https://www.bjcp.org/docs/beer3.pdf
https://www.bjcp.org/docs/beer4.pdf
https://www.bjcp.org/docs/beer5.pdf
https://www.bjcp.org/docs/beer6.pdf
Newer score sheet used for national competitions (for speed, not used for tasting exam): https://cdn.homebrewersassociation.org/wp-content/uploads/BSTR-1.0-NHC.pdf
Written Proficiency (for National Certification)
Study Guide: https://www.bjcp.org/docs/BJCP_Study_Guide.pdf (Starting on page 22)
Rob Friesel’s BJCP Blog posts from our year long sessions 5/25/2017 – 5/19/2018 – https://blog.founddrama.net/2017-2018-bjcp-study-group/
(Take note… Rob scored well into the National range – between 80 & 90 – on his first tasting exam attempt.)
Also, a good resource / read is Rob Friesel’s recent BYO Article @ https://byo.com/article/preparing-for-the-bjcp-exam/
BJCP Tasting Test Notes & Recommendations
Scoring Accuracy (20%), 9 or 11/20 is lowest score/beer so don’t get hung up on how far off average scores you are
Perception Comments (20%)
Descriptive Ability (20%)
Feedback (20%)
Completeness/Communication (20%)
- Be clear, detailed, and precise
- Make no assumptions about the beer
- Understand the styles
- Provide feedback for faults found
- Fully assess the beer
- Fill in all space provided when writing
- Align scores with comments
- For each comment think “IQ” (Intensity & Quality)… eg. (I) Medium (Q) light caramel malt flavor.
Identify and quantify your perceptions.
Be thorough in identifying each component (Aroma – 12, Appearance – 3, Flavor – 20, Mouthfeel – 5, Overall Impression – 10)
Assess how well it fits style.
Identify recipe (style) and brewing (process) faults & make value judgements.
Provide suggestions on any identified faults.
Avoid making assumptions.
Provide conditional suggestions.
Write out full & complete scoresheets.
Write Legibly.
Used clear, descriptive language.
Avoid vague words like “good” or “nice” to describe characteristics.
Make sure scores add up correctly.
AROMA – out of 12
Malt (Low, Med, High)
Hops (Low, Med, High)
Fermentation (Low, Med, High)
Other
APPEARANCE – out of 3
Color (Yellow, Gold, Amber, Copper, Brown, Black)
Clarity (Brilliant, Hazy, Opaque)
Head Color (White, Ivory, Beige, Tan, Brown)
Head Retention (Quick thru Lasting)
Head Texture (Smooth, small bubbles, large bubbles, rocky, mixed)
Other
FLAVOR – out of 20
Malt (Low, Med, High)
Hops (Low, Med, High)
Bitterness (Low, Med, High)
Fermentation (Low, Med, High)
Balance (Hoppy thru Malty)
Finish/Aftertaste (Dry thru Sweet)
Other
MOUTHFEEL – out of 5
Body (Thin, Medium, Full)
Carbonation (Low, Medium, High)
Warmth (Low, Medium, High)
Creaminess (Low, Medium, High)
Astringency (Low, Medium, High)
Other
OVERALL IMPRESSION – out of 10
Classic Example thru Not to Style
Flawless thru Significant Flaws
Wonderful thru Lifeless
Feedback – comment on style, recipe, process, drinking pleasure, include helpful suggestions to the brewer.
OTHER RESOURCES & STUDY IDEAS:
[1] Rich Higgins’ Deductive Beer Tasting Method — AHA members can watch the talk @ The Deductive Beer Tasting Method: A Method to the Sensory Madness — and/or check out his online resources: http://richhiggins.com/dbtm
[2] “Becoming a Better Beer Judge” by Amanda Burkemper — AHA members can watch the walk @ https://www.homebrewersassociation.org/seminar/becoming-a-better-beer-judge/ — and/or check out the slides: https://s3-us-west-2.amazonaws.com/homebrewassoc/wp-content/uploads/Becoming-a-Better-Beer-Judge.pdf
[3] Mastering the BJCP Exam as “Beer Judging and the BJCP Exam” @ https://www.bjcp.org/docs/mastering.pdf (Bickham & Strong)
[4] Random blind tasting, “Name That Style” from your fridge or with a group. It really makes you dig into a beer, especially when it’s not a “Classic Example”. Run through a sensory evaluation of what you think it might be. This is best done in groups to discuss. Helps build perception and vocabulary skills.
Good luck and have fun!
C. Kesler – January 2020