From JudgeNet Wed Feb 12 14:21:30 1992 Subject: Re: Re- Point systems (20 vs Russ replies: >It is to this point that I asked what the rest of you use/prefer. If we are to >"standardize" judging it makes sense that we all use the same forms, however, >that isn't the case at the moment. I would guess that 100% of the AHA/HWBTA competitions use the 50 point scale and that the majority of the remaining competitions use it also. It would appear to me that for the most part judging is already "standardized", though there may still be pockets of "resistance" :-) Several good reasons for using the 50 (or 100!) point scale have been put forth here in the last two days. Other than "we're used to it", what argument can be used in favor of the 20 pointer? Steve Stroud The Worts also used the 20 point scale when we were first organized, but changed over to the 50 pointer as soon as the AHA/HWBTA went to it. I think that homebrewers are a flexible lot and can adapt to most anything. Give it a try in your club for a while and and then see what your members think. -------------------------------------- From JudgeNet Wed Feb 12 22:19:34 1992 Subject: Re: Re- Re- Point systems (2 Reply to: RE>Re: Re- Point systems (20 v Steve says: >>I would guess that 100% of the AHA/HWBTA competitions use the 50 point scale ... If you are refering to this use by virtue of the fact that they are "sanctioned" competitions I would have to disagree. Most of the score sheets I have gotten for my entries in competitions (sanctioned) in the West have NOT been the official AHA form nor in the 50 point scale. Now mind you, that isn't a lot of competitions. The Malts use the 20 point scale, even on our "sanctioned" competitions. My understanding is that the AHA does not require the use of their score sheets (maybe they should) at such comps but does "suggest" it. Locally, I have expressed the opinions which pervade this list as an argument for our adoption of the 50 point scale. The strongest point being the fact that given our use of 1/2 points we are already using a 40 point range. RW... -------------------------------------- From JudgeNet Wed Feb 12 22:23:59 1992 Subject: Re: 20 vs. 50 discussion With all this talk about the point system used for judging, I've been waiting for someone to bring up what I feel is a more significant question, the standardization of the percentage of points given to a beer in the different categories (aroma, appearance, flavor, body, and overall impression). I am used to, and prefer, the AHA forms I've seen which weighs the flavor 19 points, and the appearance 6 points (on a 50 point scale ;-) I have also used the HWBTA form which weighs these 15 and 10 points respectively (all other categories the same, 50 pt total). I don't like using the HWBTA form because I think the appearance is an overated part of the beer, and in addition it not necessarily as indicative of the quality of the beer, because it depends on the handling of the organizers of the contest (I heard a bunch of the cases holding the national final beers for the AHA got tipped over during their storage at the BBC). Anyone know how these forms ended up with different weighting, and why they aren't standardized? I could change my scale from 20 to 50 or 100 or even a 1,000, but I find the weighting changes more annoying. I'd rather drink a great tasting beer that looks like s**t than a great looking beer that tastes like s**t! Auf ein neues, Tom Strasser...strasser at raj5.tn.cornell.edu...strasser at crnlmsc3.bitnet -------------------------------------- From JudgeNet Thu Feb 13 16:18:19 1992 Subject: Re: 20 vs. 50 discussion > > With all this talk about the point system used for judging, I've > been waiting for someone to bring up what I feel is a more significant > question, the standardization of the percentage of points given to a > beer in the different categories (aroma, appearance, flavor, body, and > overall impression). I am used to, and prefer, the AHA forms I've seen > which weighs the flavor 19 points, and the appearance 6 points (on a 50 > point scale ;-) I have also used the HWBTA form which weighs these 15 > and 10 points respectively (all other categories the same, 50 pt total). > I don't like using the HWBTA form because I think the appearance > is an overated part of the beer, and in addition it not necessarily as > indicative of the quality of the beer, because it depends on the > handling of the organizers of the contest (I heard a bunch of the > cases holding the national final beers for the AHA got tipped over > during their storage at the BBC). > Anyone know how these forms ended up with different weighting, > and why they aren't standardized? I could change my scale from 20 to 50 > or 100 or even a 1,000, but I find the weighting changes more annoying. > > Tom Strasser...strasser at raj5.tn.cornell.edu...strasser at crnlmsc3.bitnet > If memory serves, the HWBTA form you describe is the way the old AHA forms looked. After objections from me, and probably a lot of other people, the AHA made just the changes, for just the reasons, that you outline above. I would urge any competition to use the AHA form. --Jeff Frane -------------------------------------- From JudgeNet Tue Feb 18 05:13:34 1992 Subject: beer judging in other countries? New topic: Has anyone observed or participated in beer judging outside the US? If so, how similar or different are the judging methods? By judging methods, I mean: - recognition of "standard" beer styles - point system used ;-) - if people not associated with professional breweries can become involved - organized competitions Germany does not have a widespread homebrewing population so I doubt if there is anything similar. However, does the UK's CAMRA offer something? Bob Devine -------------------------------------- From JudgeNet Tue Feb 18 17:14:44 1992 Subject: points >I was a judge at the HOPS BOPS competition here in Philadelphia >Is there some on-line means of checking my file or does somebody >What is the current standard procedure? There is no on line system to check points. The BJCP administrator has sent out a mailing to all participants. The mailing includes a printout of the individuals points, some program news and information on judging the AHA National. This is done about once a year. This was mailed out on February 7. Anyone who has not received their package should notify the program administrator in writing. (No email to me on this please) BJCP Administrator AHA PO Box 1679 Boulder, Colo 80306 The organizers of the HOPS BOPS have not filed a organizers report yet. Jim Homer BJCP Co-Director att!drutx!homer -------------------------------------- From JudgeNet Fri Feb 21 03:13:35 1992 Subject: study guide: next draft Howdy campers. Well, here's the current draft of the study guide. Basically I filled in the ingredients and bibliography sections. Beer Judge Exam Study Guide Outline This guide is intended to describe the specific areas of knowledge that are required to pass the exam. It is not intended to teach you what you need to know to pass the exam, but rather to help you organize your thoughts and perhaps identify areas that deserve further study. The guide is based on the three exams I have personally seen, and information provided by others who have taken or administered it. I will not list actual questions from any exam. I) Ingredients You are expected to understand the purpose and effect of the common beer ingredients. You should know which ingredients are appropriate for the various beer styles. You should be familiar with geographic variations in ingredients. A) grains hordeum vulgare - 2-row barley embryo endosperm husk starch sugar tannins protein alpha amylase beta amylase modification type / degrees Lovibond / degrees Lintner / appropriate styles low kilned malts (approx 175 F) 6-row lager 1-2 / 100-200 american lagers, pilsner 2-row lager 1-2 / 63-70 lagers pale ale 2-3 / 36 ales malted wheat 3 / 49 wheat beers high kilned malts (approx 220 F) mild ale 3-5 / 33 mild, brown ale vienna 4 / 30 dortmunder, helles bock, vienna munich 6-20 / 30 munich specialty malts carapils 1-7 / 0 light ales, light lagers crystal/caramel 10-120 / 0 ales, lagers chocolate 300-450 / 0 dark lagers, dark ales black (patent) 500-1100 / 0 dark lagers, dark ales adjuncts roasted barley 500-1100 / 0 stout, dunkel wheat ales, lagers corn light ales, light lagers rice light lagers oats stout sugar all malt extract all B) hops humulus lupulus - cultivated hop strobile - cone strig - central axis of cone bracteole - petals seed lupulin gland alpha acids beta acids essential oils rhyzome - root cutting origin - styles type alpha / aroma English - british ales brewers gold 5-9 / poor bullion 6-9 / poor fuggle 4-6 / good goldings 4-6 / good northern brewer 6-10 / fair American - all styles cascade 4-7 / good chinook 11-14 / fair cluster 4-8 / fair eroica 10-14 / fair galena 12-15 / poor willamette 5-7 / good German / Czechoslovakian - continental lagers hallertauer 3-6 / good hersbrucker 3-6 / good perle 6-11 / good saaz 3-6 / good tettnanger 3-6 / good C) water hardness pH minerals calcium sulphate - CaSO4 - gypsum sodium chloride - NaCl - table salt D) yeast saccharomyces cerevisiae - ale yeast - 50-75 F saccharomyces uvarum - lager yeast - 32-55 F - formerly carlsbergensis lag phase - absorb oxygen & reduce pH growth phase - increase population stationary phase - flocculation oxygen & sugar & nutrients => alcohol & water & CO2 attenuation budding isolating & culturing II) Procedures You should be able to describe each procedure, explain its purpose, and describe how it works. You should be able to discuss how a procedure is varied for different beer styles. A) malting B) mashing C) brewing D) fermenting E) conditioning F) bottling/kegging III) Characteristics You should be able to discuss the various characteristics of beer. You should be able to describe what causes each characteristic, and how to control it with variations in ingredients or precedures. A) appearance B) aroma C) flavor IV) Styles You should be familiar with the overall relationship of the various beer styles. You should be able to describe the ingredients, procedures and characteristics of each style. You should be able to give commercial examples of each style. A) ales B) lagers C) misc V) BJCP You should know how the BJCP is organized and what the requirements are for the various ranks. A) ranks VI) Miscellany There is usually a question or two that test your general beer knowledge. Argueably, these verge on being 'trivia' questions. I can't give you any useful hints without printing an actual question. VII) Bibliography American Homebrewers Assoc. Beer and Brewing: conference transcripts. Boulder, CO: AHA, 1985-1991. American Homebrewers Assoc. Zymurgy, special issues. Boulder, CO: AHA, 1985-1991. Eckhardt, Fred. The Essentials of Beer Style. Portland, OR: All Brewers Publication Service, 1989. Fixx, George. Principles of Brewing Science. *** I loaned out my copy, need to get this info *** Forget, Carl, ed. Dictionary of Beer and Brewing. Boulder, CO: Brewers Publications, 1988. Foster, Terry. Pale Ale. Boulder, CO: Brewers Publications, 1990. Guinard, Jean-Xavier. Lambic. Boulder, CO: Brewers Publications, 1990. Jackson, Michael. The New World Guide to Beer. Philadelphia, PA: Running Press, 1988. Jackson, Michael. The Simon & Schuster Pocket Guide to Beer. New York, NY: Simon & Schuster, 1991. Miller, Dave. The Complete Handbook of Homebrewing. Pownal, VT: Garden Way, 1988. Neve, R.A. Hops. London, UK: Chapman and Hall, 1991. Noonan, Gregory. Brewing Lager Beer. Boulder, CO: Brewers Publications, 1986. Papazian, Charlie. The New Complete Joy of Homebrewing. New York, NY: Avon Books, 1991. ----- Chuck Cox Beer God (tm) chuck at synchro.com -------------------------------------- From JudgeNet Fri Feb 21 13:14:49 1992 Subject: Re: study guide: next draft Thanks, Chuck for the study guide. Couple of questions: >You should be familiar with geographic variations in ingredients. What is a good reference for this information? I've done some reading but haven't seen this covered directly yet. >V) BJCP You should know how the BJCP is organized and what the requirements are for the various ranks. Boy, talk about self-referential! What has this got to do with judging beer? This is analogous to choosing a doctor because s/he knows how much it costs to go to med school. Yes I'd like to know how the BJCP is organized specifically, who makes up these tests. Also, are all parts mentioned in the study guide weighed equally? If I were king of the forest, I'd test 1. Knowledge of beer styles 2. Recognition of specific flaws in beer 3. Knowledge of how different beer styles are made (ingredients, procedures). In that order. #define SOAP_BOX_MODE OFF Also, "Principles of Brewing Science" by George Fix is published by Brewers Publications (1989, I think) Thanks for listening... -Rich rich at bedford.progress.com (Rich Lenihan - apprentice) -------------------------------------- From JudgeNet Fri Feb 21 13:40:45 1992 Subject: Re: study guide: next draft >rich at bedford.progress.com (Rich Lenihan - apprentice) > >>You should be familiar with geographic variations in >ingredients. > >What is a good reference for this information? I've done some reading >but haven't seen this covered directly yet. Try the grain & hops special issues of Zymurgy, Papazian, Miller & Neve. See the bibliography for details. >>You should know how the BJCP is organized and what the requirements are >>for the various ranks. > >Boy, talk about self-referential! What has this got to do with judging >beer? This is analogous to choosing a doctor because s/he knows how much >it costs to go to med school. Yes I'd like to know how the BJCP is organized >specifically, who makes up these tests. Well, like it or not, there are questions about the BJCP on the exam, therefore it should be covered in the study guide. >Also, are all parts mentioned >in the study guide weighed equally? I would say that ingredients, procedures, characteristics & styles are about equally important and constitute the bulk of the exam, with a BJCP question tossed in. ----- Chuck Cox SynchroSystems chuck at synchro.com -------------------------------------- From JudgeNet Fri Feb 21 13:40:45 1992 Subject: Re: study guide: next draft >rich at bedford.progress.com (Rich Lenihan - apprentice) > >>You should be familiar with geographic variations in >ingredients. > >What is a good reference for this information? I've done some reading >but haven't seen this covered directly yet. Try the grain & hops special issues of Zymurgy, Papazian, Miller & Neve. See the bibliography for details. >>You should know how the BJCP is organized and what the requirements are >>for the various ranks. > >Boy, talk about self-referential! What has this got to do with judging >beer? This is analogous to choosing a doctor because s/he knows how much >it costs to go to med school. Yes I'd like to know how the BJCP is organized >specifically, who makes up these tests. Well, like it or not, there are questions about the BJCP on the exam, therefore it should be covered in the study guide. >Also, are all parts mentioned >in the study guide weighed equally? I would say that ingredients, procedures, characteristics & styles are about equally important and constitute the bulk of the exam, with a BJCP question tossed in. ----- Chuck Cox SynchroSystems chuck at synchro.com -------------------------------------- From JudgeNet Fri Feb 21 13:43:27 1992 Subject: study guide: next draft (Re:) Just a couple of Random thoughts on the guide... } have taken or administered it. I will not list actual questions from any } exam. I still don't think there's anything wrong with giving a fill in the blank sample like Russ? suggested. I think it helps to define the scope of a given question. Example: List the subcategories of the _________ style and descibe the similarities and differences between them. } high kilned malts (approx 220 F) } } mild ale 3-5 / 33 mild, brown ale } vienna 4 / 30 dortmunder, helles bock, vienna } munich 6-20 / 30 munich I think it might be helpful to know a bit more about the malting procedure for these (e.g. the steaming process malting crystal). I also question whether it's necessary to know defined styles a malt can be used for. If you study the making of the malt, know it's characteristics, and know the beer styles I think that's a better approach. This layout may tend to make people memorize this rather than reason it out. } D) yeast } } saccharomyces cerevisiae - ale yeast - 50-75 F } saccharomyces uvarum - lager yeast - 32-55 F - formerly carlsbergensis I think a categorie "other" should be listed here...e.g. S. Delbruckii, etc. } VII) Bibliography } Fixx, George. Principles of Brewing Science. } *** I loaned out my copy, need to get this info *** Fix (one x), George. Principles of Brewing Science. Boulder, CO: Brewers Publications, 1989. } Jackson, Michael. The Simon & Schuster Pocket Guide to Beer. } New York, NY: Simon & Schuster, 1991. Does anyone else think this book is not especially important in studying for the exam? I think it's a great book, but it doesn't contain much style or brewing information. I know this book is listed in the standard list of study books, but IMHO, I would much more strongly recommend the New World Guide to Beer. Auf ein neues, Tom Strasser...strasser at raj5.tn.cornell.edu...strasser at crnlmsc3.bitnet -------------------------------------- From JudgeNet Fri Feb 21 13:43:55 1992 Subject: study guide: next draft (Re:) >Tom Strasser...strasser at raj5.tn.cornell.edu...strasser at crnlmsc3.bitnet > > I still don't think there's anything wrong with giving a fill in >the blank sample like Russ? suggested. I agree and actually do plan on adding a section of questions (despite what I may have said in the introduction), I just haven't gotten to that part of the guide yet. >I think it might be helpful to know a bit more about the malting >procedure for these (e.g. the steaming process malting crystal). I also >question whether it's necessary to know defined styles a malt can be >used for. If you study the making of the malt, know it's >characteristics, and know the beer styles I think that's a better >approach. This layout may tend to make people memorize this rather than >reason it out. The study guide is not intended to teach you anything. It is simply an outline of the areas of knowledge necessary to pass the BJCP exam. If you think that memorizing this outline is all you need to do, you won't do very well on the exam. What the guide says is that you should know about crystal malt, it is not intended to tell you all about crystal malt, just to let you know that it is something you should be familiar with. I have neither the time nor inclination to write another book about these topics, the authors referenced in the bibliography have done an excellent job of that. You might think of the study guide as sort of a meta-table-of-contents for all of the books mentioned in the bibliography. I had considered giving specific book & page references for each item in the guide, but I have found that there are usually four or so sources for each item, and I don't need to increase my work load right now. >} D) yeast >} >} saccharomyces cerevisiae - ale yeast - 50-75 F >} saccharomyces uvarum - lager yeast - 32-55 F - formerly carlsbergensis > I think a categorie "other" should be listed here...e.g. S. >Delbruckii, etc. Well, I have thought about it, but I'm not sure if its covered in the exam. Has anybody seen any questions about other yeasts or bacteria? In a similar vein, I didn't list some of the more obscure hops, malts and adjuncts. I can also go into more detail about the anatomy and chemistry of the ingredients, if it would be useful for the exam. I don't want to be encyclopedic, but I don't want to miss something that could show up on the exam. Please let me know if you've seen something on an exam that I missed in the guide. >} Jackson, Michael. The Simon & Schuster Pocket Guide to Beer. >} New York, NY: Simon & Schuster, 1991. > Does anyone else think this book is not especially important in >studying for the exam? I think it's a great book, but it doesn't >contain much style or brewing information. I know this book is listed >in the standard list of study books, but IMHO, I would much more >strongly recommend the New World Guide to Beer. I must disagree. In my opinion, the most important experience a judge can get is when he/she travels overseas to taste beer. The pocket guide serves as an excellent resource for locating and understanding good beers while travelling. This is the most heavily used book in my (rather extensive) beer library. It certainly deserves to be in the bibliography, since I have used it in preparing the guide. Uh oh, now you've done it... *** SOAPBOX MODE ON One of the most irritating experiences I have had as a beer judge and homebrewer has been listening to beer 'experts' tell me what an Alt/Kolsch/Lambic/etc should taste like, when it is totally obvious that this person has never been to the country of origin of the style, and probably doesn't even have a passport. Its even more frustrating when you have to read such nonsense on your competition score sheets. My pet peeve: judges who've tried a couple of American microbrewed 'Alt' beers and think they understand the style. I don't care how many books you've read, how many beers you've tasted, what your BJCP rank is, or how many friends you've impressed, if you haven't been to Germany/Belgium/Britain/etc, you just don't have a clue. It may be elitist, but I wouldn't be opposed to requiring judges to go to Europe before being promoted to master. You can find lots of $300 round-trips direct from Boston to most any major city in Europe. Passports are now good for 10 years. The dollar is not doing too bad against European currencies right now. Get off you butt and go drink some furrin beer. I'll see you all in the Netherlands & Belgium next month. *** SOAPBOX MODE OFF ----- Chuck Cox SynchroSystems chuck at synchro.com -------------------------------------- From JudgeNet Fri Feb 21 15:13:04 1992 Subject: Judging questions OK, so I'm still studying to learn to be a judge and haven't really much experience. However, I recently helped out at a club meeting judging our stout contest (which seems to bring everyone out of the woodwork). Boy, I have a real appreciation for judges now, considering how many of the entries were very obviously flawed. Anyway, I have a question for you experts. One beer I tasted was very heavily oxidized. It sort of shriveled up my tongue, leaving that cardboard/paper taste on it. Eating bread and rinsing with water didn't really remove it completely, leaving a faint taste on my tongue the rest of the time. Any hints or tips for something that works (one person advised drinking an imperial stout for this purpose :-)) would be appreciated. Thanks. Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 -------------------------------------- From JudgeNet Fri Feb 21 16:15:09 1992 Subject: some thoughts on the study guide Response to a couple of things that tom Strasser wrote: >} D) yeast >} >} saccharomyces cerevisiae - ale yeast - 50-75 F >} saccharomyces uvarum - lager yeast - 32-55 F - formerly carlsbergensis > I think a categorie "other" should be listed here...e.g. S. >Delbruckii, etc. well, knowing more is always better than knowing less! :-) If you know where and when specialized yeasts and bacteria are used and can name them, it can only help. >} Jackson, Michael. The Simon & Schuster Pocket Guide to Beer. >} New York, NY: Simon & Schuster, 1991. > Does anyone else think this book is not especially important in >studying for the exam? I think it's a great book, but it doesn't >contain much style or brewing information. I know this book is listed >in the standard list of study books, but IMHO, I would much more >strongly recommend the New World Guide to Beer. Well, while I would agree that there is a lot more info in the NWGtB, I think that you are wrong to dismiss the Pocket Guide. I personally find it a lot more accessible and here is why: When I get together with other members of my club to sample commercial beers (either locally purchased or ones that someone has brought back from a trip), or when I travel (either NA or overseas), the book I have with me is the Pocket Guide, not tNWGtB. The key point here is that is a * highly* portable book and is loaded with lots of good stylistic information. I like to compare my impressions with those of Jackson; in addition, I take notes in it for future reference. Drinking a beer, reading about it (and its style), and writing thoughts about it all at the same time may be the best way to learn about the style. Just sitting down, reading tNWGtB without any beer to reference the words to is a pretty tough way to learn. The Pocket Guide is especially strong in covering the beer styles of Germany, Belgium, and Great Britain with lots of detailed information, and it is done very concisely. As a few examples, look at Jackson's descriptions of lambic beers; Bamberg & rauchbiers; beer styles of Koln, Dusseldorf, & Dortmund; Weizenbiers, British bitters, etc., etc. I would agree that this is not the best book for brewing information, but then again neither is the New World Guide. Just my $0.03 worth, Steve Stroud -------------------------------------- From JudgeNet Fri Feb 21 17:14:30 1992 Subject: Re: judging questions John- I take a bottle of seltzer water (unflavored!!) along with me when I judge. I find that the carbonation does a much better job of scrubbing off the tongue than plain water does. Of course, stouts are an especially tough category. My palate really gets burnt after 10 or so (:-), which generally means that I need a second "parallel" tasting of the top entries to confirm my first impressions. Steve Stroud -------------------------------------- From JudgeNet Fri Feb 21 18:14:02 1992 Subject: Re: study guide: next draft (Re:) } The study guide is not intended to teach you anything. It is simply an } outline of the areas of knowldge necessary to pass the BJCP exam. If you Then I think you should list the things you need to know about malt, e.g. how different specialty malts are made, how that contributes to the flavor profile of the finished beer. } >} D) yeast } >} } >} saccharomyces cerevisiae - ale yeast - 50-75 F } >} saccharomyces uvarum - lager yeast - 32-55 F - formerly carlsbergensis } > I think a categorie "other" should be listed here...e.g. S. } >Delbruckii, etc. } } Well, I have thought about it, but I'm not sure if its covered in the exam. } Has anybody seen any questions about other yeasts or bacteria? In a similar Yup, It was on the test I took, a question along the line of "Describe two styles of beer made with species other than S. Cerveisiae or S. Uvarum. } >} Jackson, Michael. The Simon & Schuster Pocket Guide to Beer. } >} New York, NY: Simon & Schuster, 1991. } > Does anyone else think this book is not especially important in } >studying for the exam? I think it's a great book, but it doesn't } } I must disagree. In my opinion, the most important experience a judge can get } is when he/she travels overseas to taste beer. The pocket guide serves as an } excellent resource for locating and understanding good beers while travelling. That's exactly what I meant by it's a great book, as in very portable to take with you on trips, but you should consider the average persion taking the exam. I know that from numbers published in Zymurgy well over half the BJCP judges are recognized, and these lower ranked judges are unlikely to go to Europe to study for their exam. I definitely suggest going to Europe if possible (I was lucky enough to spend 8 months there :-), but I'm sure the majority of the BJCP people can't get there and thus should need more than the brief descriptions of style Jackson writes. I think these descriptions are adequate if you are tasting the beers while you are reading them, but I think if you want better judges, without sending them to Europe, then a more in-depth discussion of style should be recommended. Just my opinion. Chuck - Don't get me wrong, I'm not trying to put down your effort, I think you've done a great job, I just thought you were looking for possible areas of improvement. I wish I had a guide such as this to study from, I think the AHA's guide was outdated and not much help at all. Auf ein neues, Tom Strasser...strasser at raj5.tn.cornell.edu...strasser at crnlmsc3.bitnet -------------------------------------- From JudgeNet Sun Feb 23 14:13:46 1992 Subject: Study Guide Subject: Study Guide Time:12:25 PM Date:2/21/92 Chuck; Looks great. One or two comments... Add "Flaked Barley" to the list og adjuncts. Add "Body" to the list of characteristics. What happened to the non-specific sample questions you mentioned in your last post on the guide? I still think such examples would go a long way toward giving a novice some feel for the style of the exam. A few replies have come in as I write this. As for The Pocket Guide... I think it is worth it if only to give you an example of how to define the various styles in a brief bit of text. RW... Russ Wigglesworth CI$: 72300,61 |~~| UCSF Medical Center Internet: Rad Equipment at RadMac1.ucsf.edu |HB|\ Dept. of Radiology, Rm. C-324 Voice: 415-476-3668 / 474-8126 (H) |__|/ San Francisco, CA 94143-0628 -------------------------------------- From JudgeNet Mon Feb 24 10:19:22 1992 Subject: Study Guide (2/24 draft) Howdy Campers- Here's the latest draft of the BJCP study guide. Not only have I filled in several sections, I have rearranged some data, and incorporated most of the ideas you folks have suggested. Do you think it would be useful if I gave specific references in the major sections, or is it obvious what books you should read to learn more about a specific topic? There are some specific notes & requests denoted by '***' in the text of the study guide. OK, here it is... ----------------------------------------------------------------------------- Beer Judge Certification Exam Study Guide edited by Chuck Cox in collaboration with members of the Beer Judge Mailing List INTRODUCTION This guide is intended to describe the specific areas of knowledge that are required to pass the BJCP exam. It is not intended to teach you what you need to know to pass the exam, but rather to help you organize your thoughts and perhaps identify areas that deserve further study. The bibliography can help you locate sources for further information, however there is no substitute for experience. A note on spelling: There are no umlauts in the ASCII character set. I tried using the correct German alternative spelling by putting an 'e' after the vowel. It seems that it is customary in English to simply drop the umlaut, i.e. Kolsch instead of Koelsch, so that's what I did in this document. OUTLINE Introduction Outline Ingredients grains hops water yeast & bacteria miscellaneous Procedures & Chemistry malting mashing brewing fermentation & conditioning bottling / kegging Characteristics appearance aroma flavor drinkability & overall impression Styles ales lagers hybrids miscellaneous Beer Judge Certification Program ranks experience points sanctioned competitions Miscellany Example Questions Bibliography & Suggested Reading JudgeNet: the Beer Judge Mailing List INGREDIENTS You are expected to understand the purpose and effect of the common beer ingredients. You should know which ingredients are appropriate for the various beer styles. You should be familiar with geographic variations in ingredients. grains *** what is the genus & species of wheat, oats & 2-row barley? *** Hordeum vulgare - 2-row barley anatomy - acrospire, embryo, endosperm, husk carbohydrates - starches & sugars tannins proteins & amino acids diastatic power - strength of enzymes - degrees Lintner color - degrees Lovibond type / degrees Lovibond / degrees Lintner / appropriate styles low kilned malts (approx 175 F) 6-row lager 1-2 / 100-200 american lagers, pilsner 2-row lager 1-2 / 63-70 lagers pale ale 2-3 / 36 ales malted wheat 3 / 49 wheat beers high kilned malts (approx 220 F) mild ale 3-5 / 33 mild, brown ale vienna 4 / 30 dortmunder, helles bock, vienna munich 6-20 / 30 munich specialty malts carapils 1-7 / 0 light ales, light lagers crystal/caramel 10-120 / 0 ales, lagers chocolate 300-450 / 0 dark lagers, dark ales black (patent) 500-1100 / 0 dark lagers, dark ales adjuncts roasted barley 500-1100 / 0 stout, dunkel flaked barley wheat ales, lagers corn light ales, light lagers rice light lagers oats stout hops *** do we care about other hop species? *** Humulus lupulus - cultivated hop anatomy - strobile, strig, bracteole, seed, lupulin gland alpha & beta acids essential oils rhyzome - root cutting origin - styles type alpha / aroma English - british ales brewers gold 5-9 / poor bullion 6-9 / poor fuggle 4-6 / good goldings 4-6 / good northern brewer 6-10 / fair American - all styles cascade 4-7 / good chinook 11-14 / fair cluster 4-8 / fair eroica 10-14 / fair galena 12-15 / poor willamette 5-7 / good German / Czechoslovakian - continental lagers hallertauer 3-6 / good hersbrucker 3-6 / good perle 6-11 / good saaz 3-6 / good tettnanger 3-6 / good water gypsum - calcium sulphate - CaSO4 table salt - sodium chloride - NaCl epsom salt - MgSO4 hardness - temporary & permanent pH minerals ions calcium magnesium sodium bicarbonate sulfate chloride yeast & bacteria Saccharomyces cerevisiae - ale yeast - 50-75 F Saccharomyces uvarum - lager yeast - 32-55 F - formerly carlsbergensis Enterobacteriaceae - enteric bacteria - lambic Kloeckera apiculata - lambic yeast Brettanomyces bruxellensis & lambicus - lambic yeasts Pediococcus damnosus - lactic acid bacteria - lambic Lactobacillus delbrueckii - lactic acid bacteria - berliner weisse isolating & culturing miscellaneous fermentables malt extract sugar fruit clarifying agents gelatin isinglass irish moss polyclar herbs & spices & flavorings coriander seed orange peel ginger cinnamon licorice spruce chocolate coffee smoke malto-dextrine - adds body caramel - adds color vegetables PROCEDURES & CHEMISTRY You should be able to describe each procedure, explain its purpose, and describe how it works. You should be able to discuss how a procedure is varied for different beer styles. malting step duration / temperature (F) / comments steeping 40 hours / 60 / 40-45% moisture content germination 5 days / 60 / modification stewing/mashing 45-60 minutes / 210 / crystal malt kilning 30-35 hours / 120-220 roasting variable / 390 / dark malts mashing step duration (minutes) / temperature (F) / comments milling mash-in adjust pH 5.0-5.8 acid rest - / 95 / pale lager malts protein rest 30-45 / 122-131 / dark lager malts saccharification 20-60 / 150-158 gelatinization - / 149 / minimum temperature beta amylase - / 150 / maltose - slower mash - less body alpha amylase - / 158 / dextrines - faster mash - more body mash-out 5 / 168 sparging - / 170-180 brewing protein coagulation - hot break isomerization - hop bitterness extraction caramelization hop aromatics cooling - cold break degrees of extract = gravity of wort X gallons of wort / pounds of grain fermentation & conditioning pitching - 70-80F respiration - lag phase - aerobic - absorb oxygen & reduce pH fermentation - growth phase - anaerobic - increase population & alcohol sedimentation - stationary phase - flocculation ales - 55-65F lagers - 45-55F nutrients - oxygen, carbohydrates, proteins, minerals, vitamins products - alcohol, water, CO2 attenuation - reduction of gravity autolysis gravity & alcohol measurements sugars - glucose, maltose, maltotriose, sucrose bottling / kegging priming - corn sugar, malt extract krausening artificial carbonation CHARACTERISTICS You should be able to discuss the various characteristics of beer. You should be able to describe what causes each characteristic, and how to control it with variations in ingredients or precedures. appearance bottle - residue & sediment head - texture & retention color clarity alcohol legs brussels lace aroma hoppiness maltiness alcohol light struck - skunked flavor hoppiness - bitterness maltiness body carbonation alcohol astringent phenolic - medicinal, bandaid, bubble gum chlorophenol - plastic diacetyl - butter, butterscotch DMS - dimethyl sulfide - cooked corn estery - fruity grainy - husky metallic nutty oxidized - stale, papery, cardboardy solvent sour - acidic salty sweet sulphury - yeasty - burton ales acetaldehyde - cidery cooked vegetable grassy moldy - earthy drinkability and overall impression STYLES You should be familiar with the overall relationship of the various beer styles. You should be able to describe the ingredients, procedures and characteristics of each style. You should be able to give commercial examples of each style. *** more commercial examples requested *** ales - top fermenting German malted wheat ales weizen - weissbier - South Germany - Hofbrauhaus, Paulaner hefe-weizen - sediment - Wurtzburger, Spaten dunkel-weizen weizenbock berliner weisse - lactic fermentation - Kindl, Schultheiss Belgian unmalted wheat ales wit - Hoegaarden, Domus lambic - spontaneous fermentation - Senne valley, Cantillon, Belle-Vue straight - Becasse mars - low gravity wort fox - young lambic doux - sweetened vieux lambic - aged blended - Lindemans, Morte Subite, Timmermans faro - young - sweetened gueuze - St Louis fruit kriek - cherries framboise - raspberries cassis - black currant peche - peaches muscat - grapes belgian ales - Brigand, De Konnick saison - Wallonia - Silly, Dupont trappist - abbey - Rochefort, Westvlerten, Westmalle, Chimay house - single dubbel - double trippel - triple red - Rodenbach biere de garde - Northern France - 3 Monts, St Leonard flanders brown ale - Liefmans strong - Piraat, Delerium Tremens, Verboden Vrucht british / american ale pale ale bitter - Youngs, Fullers ordinary - Brakspear special extra special scottish ale - MacAndrews, McEwens/Younger, Belhaven light heavy export classic pale ale burton ale - Marstons, Bass american pale ale - Gearys, Sierra Nevada, Red Hook india pale ale - Anchor Liberty Ale irish red ale - Vermont Pub & Brewery Burly Irish Ale brown ale mild - Buckley, Felinfoel, Brains, Adnams northern brown - Newcastle, Vaux southern brown american brown porter robust porter - Sierra Nevada brown porter - Yeungling, Molson stout sweet - lactose - Mackeson dry - Guinness, Murphys, Sierra Nevada foreign - Guinness Foreign Extra Stout imperial - Sam Smith, Grants, Conners oatmeal - Sam Smith strong ale english old ale - Theakstons Old Peculiar, Marstons Owd Rodger strong scotch ale - Traquair House Ale barleywine - Youngs Old Nick, Sierra Nevada Bigfoot lagers - bottom fermenting american lager - Anheuser Busch, Miller, Coors diet light standard premium dry dark malt liquor - Molson Brador continental lager light - Augustiner pilsner german - Jever, Holsten, Lowenbrau, Warsteiner czechoslovakian / bohemian / classic - Pilsner Urquell, Pavichevich dortmunder / export - DAB, Kronen, Thier, Upper Canada Rebellion strong - Carlsberg Elephant vienna / oktoberfest / maerzen vienna maerzen / oktoberfest - Spaten, Paulaner, Wurtzburger munich / bavarian - Spaten, Paulaner helles dunkel schwarzbier - Kulmbacher rauchbier - Kaiserdom, Rauchenfels bock hellesbock - maibock - Wurtzburger, Ayinger, Capital dunkelbock - Aass, Upper Canada doppelbock - Ayinger Celebrator, Paulaner Salvator eisbock - Kulmbacher hybrids cream ale steam - California common beer - Anchor, New England stock ale - Samuel Adams, New England american wheat - Anchor alt - Dusseldorf - Im Fuchschen, Zum Uerige, Zum Schlussel kolsch - Koln (Cologne) - Fruh, Paffgen, Sion, Kuppers miscellaneous fruit beers - Sam Adams Cranberry spiced beers - Anchor Special specialty beers - Vermont Pub & Brewery Smoked Porter *** anybody seen any questions about meads, ciders, or sake? *** BEER JUDGE CERTIFICATION PROGRAM You should know how the BJCP is organized and what the requirements are for the various ranks. American Homebrewers Association - AHA Home Wine and Beer Trade Association - HWBTA Beer Judge Certification Program - BJCP ranks exam score / experience points recognized 60 / 0 certified 70 / 5 national 80 / 20 master 90 / 40 honorary master (temporary) experience points local / regional / national organizer 2 / 3 / 10 best of show 1 / 2 / 5 judge .5 / 1 / 2 steward 0 / 0 / 1 sanctioned competitions *** I don't have any official literature about the BJCP. Does anyone have the requirements for a sanctioned competition handy? What is the official literature anyway? *** local - less than 75 entries regional - 75 or more entries national - annual AHA & HWBTA competitons sanction application competition announcement registration & processing storage styles judging form & scoring personnel MISCELLANY There is usually a question or two that test your general beer knowledge. *** I could use some ideas here *** Campaign for Real Ale - CAMRA EXAMPLE QUESTIONS *** I could use some examples here *** BIBLIOGRAPHY & SUGGESTED READING American Homebrewers Assoc. Beer and Brewing: conference transcripts. Boulder, CO: AHA, 1985-1991. American Homebrewers Assoc. National Competition Rules & Regulations Boulder, CO: AHA, 1992 American Homebrewers Assoc. Zymurgy, special issues. Boulder, CO: AHA, 1985-1991. Eckhardt, Fred. The Essentials of Beer Style. Portland, OR: All Brewers Publication Service, 1989. Fix, George. Principles of Brewing Science. Boulder, CO: Brewers Publications, 1989. Forget, Carl, ed. Dictionary of Beer and Brewing. Boulder, CO: Brewers Publications, 1988. Foster, Terry. Pale Ale. Boulder, CO: Brewers Publications, 1990. Guinard, Jean-Xavier. Lambic. Boulder, CO: Brewers Publications, 1990. Jackson, Michael. The New World Guide to Beer. Philadelphia, PA: Running Press, 1988. Jackson, Michael. The Simon & Schuster Pocket Guide to Beer. New York, NY: Simon & Schuster, 1991. Miller, Dave. The Complete Handbook of Homebrewing. Pownal, VT: Garden Way, 1988. Neve, R.A. Hops. London, UK: Chapman and Hall, 1991. Noonan, Gregory. Brewing Lager Beer. Boulder, CO: Brewers Publications, 1986. Papazian, Charlie. The New Complete Joy of Homebrewing. New York, NY: Avon Books, 1991. JudgeNet: THE BEER JUDGE MAILING LIST This study guide was proofed, critiqued, and improved by members of the Beer Judge Mailing List. It is an Internet electronic mailing list dedicated to the discussion of issues of interest to beer judges and homebrew competition organizers. Beer judges with access to the Internet are encouraged to join the list. Send subscription requests, including your email address, name and judging rank, to judge-request at synchro.com. ----------------------------------------------------------------------------- Chuck Cox Beer God (tm) chuck at synchro.com -------------------------------------- From JudgeNet Tue Feb 25 01:13:15 1992 Subject: Study Guide I want to complement Chuck for the fine job on the study guide. This should be an excellent study aid. There are some questions I can help with. >other hop species? New and improved hop types are always good to know about. Plants related to hops are not part of the exam. There have been no question on mead, cider, sake, tea, chili ... :-) This is a valid question, but this is a BEER Judge program. We do ask about the program to establish that the participant does have some understanding about the program. This is analogous to a drivers license test that ask for penalties for drunk driving. We do turn up people who have no idea what they are getting into. While this is not a bar to getting into the program, it does limit advancement. The experience point information in the study guide is not complete. Assistant organizer are left out. Organizer and assistants earn points based on size of competition, not just over/under 75. Competitions are large and small regional, not regional and local. Judges at national competitions earn points for second and third day of judging. Details are in the booklet. >Requirement for sanctioned competition The requirements for a sanctioned competition are whatever the sanctioning body (AHA or HWBTA) says they are. Competition sanctioning is separate from the BJCP. The BJCP only regulates which points are credited from the competitions. Sanctioning policies should not show up on a exam. We can ask question about competitions and judging. Questions of this nature are few and far between. There has been one, about judging. The official literature of the BJCP is the bylaws. A more readable document is the booklet on the BJCP. Either can be obtained by writing the program administrator. Policy decisions are only documented in the minutes of the annual meeting. Policies include price of the exam, rules about scheduling exams and other administrative issues. MISCELLANY and trivia questions (Disclaimer) Before going into this I need to explain how much authority I have on this issue. The policy on exam questions has been that either Co-director has the right to remove from use any question he objects to. We do not prescreen questions with each other, but only object after a question has been on a exam. Prescreening would add a level of paperwork that neither Pat or I has wanted to deal with. This does mean that a 'bad' question can appear on one, or sometimes two, exams. I think only one question has been removed since this policy was in place. Given that I only have partial control over exam questions, here are my views on trivia questions. Questions requiring only the listing of commercial beers or breweries are, I think, gone forever. There are questions about the history of brewing, that are tied in with a question about a style. "Describe ___ style and give its history." The history portion is thus not a major part of such a question. There are some questions that are not related to a style. All cover a broad area such that someone with a basic knowledge of the topic should be able to write a passing answer. A more experienced person should be able to write a long and detailed answer. Such questions are scored on this basis. Note that exams are designed with a balance of advanced and less difficult questions, or partial questions. That is to allow us to separate the Master from the Recognized without giving separate exams for each level. Questions that seem trivial to the beginner are second nature to the advanced judge. I hope this has helped, thanks again to Chuck for the study guide. February 24, 1992 Jim Homer BJCP Co-Director att!drutx!homer -------------------------------------- From JudgeNet Tue Feb 25 11:16:13 1992 Subject: Study Guide, etc. Subject: Study Guide, etc. Time:8:20 AM Date:2/25/92 Chuck and Jim; So, do you grant us permission to reprint your guide and comments for distribution to prospective exam takers? I have an exam here in San Francisco in April and I'd like to give those registered the benifit of your experience. OK with you guys? RW... Russ Wigglesworth CI$: 72300,61 |~~| UCSF Medical Center Internet: Rad Equipment at RadMac1.ucsf.edu |HB|\ Dept. of Radiology, Rm. C-324 Voice: 415-476-3668 / 474-8126 (H) |__|/ San Francisco, CA 94143-0628 -------------------------------------- From JudgeNet Tue Feb 25 11:17:33 1992 Subject: Study Guide, etc. >Chuck and Jim; So, do you grant us permission to reprint your guide and >comments for distribution to prospective exam takers? I have an exam here in >San Francisco in April and I'd like to give those registered the benifit of >your experience. OK with you guys? Good question. For now, I am simply developing a draft and I don't want that distributed outside this list. I will put a copyright notice in the guide retaining ownership, but allowing non-profit distribution with proper credit, etc. I promise a distributable release by the end of the month. How does this sound: Copyright (c) 1992 by Chuck Cox. Permission is given for non-commercial distribution provided this document is reproduced in full, including this copyright notice. ===== Chuck Cox SynchroSystems chuck at synchro.com -------------------------------------- From JudgeNet Tue Feb 25 14:09:05 1992 Subject: Study Guide, etc. >Chuck and Jim; So, do you grant us permission to reprint your guide and >comments for distribution to prospective exam takers? I have an exam here in It is ok with me, but I suggest waiting for Chuck to release the guide. I hope that the useful parts of my comments will make it into the guide. Jim Homer BJCP Co-Director att!drutx!homer -------------------------------------- From JudgeNet Wed Feb 26 17:08:19 1992 Subject: Re: study guide: next draft > >Also, are all parts mentioned > >in the study guide weighed equally? > > I would say that ingredients, procedures, characteristics & styles are about > equally important and constitute the bulk of the exam, with a BJCP question > tossed in. I just gave a BJCP exam in Vancouver, and the test was balanced differently than in any of the ones I'd seen previously. Nearly half of the test was on beer styles. Ingredients got the next biggest piece and I think there was a single question on procedures. Just another data point. --Darryl Richman -------------------------------------- From JudgeNet Thu Feb 27 00:15:22 1992 Subject: sample questions I'm still looking for sample questions for the study guide, here's what I've got so far: EXAMPLE QUESTIONS The format of the exam is 10 questions worth 10 points each. Discuss the causes of in beer. Describe, relate, and differentiate between . What characteristics does the brewmaster expect from , what are the sources of these characteristics and what are the principle means of extraction. Describe, relate, and differentiate between . Explain the benefits of . Name two beers, describe the style. Describe what happens during . What is beer? Describe the flavor and aroma of , explain its source and indicate a style of beer where it might be appropriate. ===== Chuck Cox World's Fastest Homebrewer chuck at synchro.com -------------------------------------- From JudgeNet Thu Feb 27 12:12:50 1992 Subject: Reply to "sample questions" (02/27/92 02:14:38) >Explain the benefits of . Would "purpose" be approrpriate here? Advantages and disadvantages is what I think of with "benefits", which may or may not be a possible question as well. "Purpose" would be "do you understand why?" and "benefits" would be "do you understand what?". I guess I want to know both of those, so excuse my nit picking. John "Lots and lots of fun studying here" DeCarlo Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 -------------------------------------- From JudgeNet Thu Feb 27 18:15:18 1992 Subject: applause for exam study guide I am a relatively new reader of this digest. I want to applaud Chuck Cox and everyone on the digest for your efforts. When I and my cohorts prepared for the exam, we were pretty much left to our own devices--"read Jackson/Miller and you'll do okay." Fortunately, we were pretty good "bootstrappers" and managed to read enough to pass. The AHA "Study Guide" is interesting reading, but after all is woefully spotty in its coverage. A friend who had taken the exam alerted us that there would be a question on the BJCP program and the point system. We memorized this information two days before the exam! The emphasis on styles, brewing process, ingredients, commercial examples, and so forth, is appropriate. In our case, expectations were not well set before the exam. This had the unfortunate effect of blind-siding a number of the exam-takers. The purpose of the exam and the BJCP is not to promote failure, but to produce judges and otherwise foster appreciation. A guide along the lines of the one in this digest should help that effort. On the subject of travel to other countries and its effect on appreciation of national style, a business trip to London and environs was certainly eye- and sensory-opening for me. I read and re-read Jackson and other sources, and wonder what sense his U.K. discussion can possibly make to someone who hasn't tasted a variety of those beers. Depending on where you live in the U.S., you may well have access to a lot of imports. Rest assured, sampling Guinness and Harp does not suffice! -------------------------------------- From JudgeNet Thu Feb 27 19:56:09 1992 Subject: Reply to "sample questions" (02/27/92 02:14:38) >>Explain the benefits of . > >Would "purpose" be approrpriate here? Advantages and disadvantages is >what I think of with "benefits", which may or may not be a possible question >as well. "Purpose" would be "do you understand why?" and "benefits" would >be "do you understand what?". > >John "Lots and lots of fun studying here" DeCarlo Actually that is a real question from an exam I gave in 88, with the procedure edited out. The grammatical issues are dependent on what exact words are substituted for . ===== Chuck Cox World's Fastest Homebrewer chuck at synchro.com -------------------------------------- From JudgeNet Fri Feb 28 00:15:46 1992 Subject: Long version of online judge list Greetings, Responses to my request for info on all you judges out there have dwindled. Actually they didn't dwindle, they stopped. So as of right now the list is done and available to all who want. If email response is big enough I'll post it. The point of this list was to find out who among the 'official' BJCP judges was willing to travel to judge and who wanted to help other less experienced (or wanna be) judges learn the craft. So if you are an apprentice like me or if you are putting on a competition and want to know who is in your area and willing to help give me a yell and I'll send it along. Those of you who sent me info and want to add to it please do. Regards, Glenn 'I like to make lists' Tinseth tinsethg at ucs.orst.edu -------------------------------------- From JudgeNet Fri Feb 28 00:20:50 1992 Subject: Study Guide Well, I'll be leaving Saturday AM for the Home Beer Competition of New England and the Beer Judge Exam. This means I will send out the first release of the Study Guide tomorrow (Friday) night. If you have any contributions or suggestions, please get them to me ASAP. In the future, I'll release updates as necessary. I am using nroff to format the guide for a 66 line per page printout. It comes out to about 15 pages. Sorry, I don't have Postscript or anything fancy. SNEAK PREVIEW: I want to compile a beer drinkers phrase book of about 100 phrases in half a dozen languages. If you are fluent in a beer-related language, keep your eyes on the HBD, I'll be soliciting volunteers. ===== Chuck Cox World's Fastest Homebrewer chuck at synchro.com -------------------------------------- From JudgeNet Fri Feb 28 18:24:07 1992 Subject: Study Guide comments - style section Chuck is to be complimented on his BJCP Study Guide. It looks like it should be of great use for people preparing themselves for The Exam. Although the study guide may not have originally been attended for widespread distribution, it looks as though it will end up that way. I noticed yesterday that the draft version had already been uploaded to Compuserve's Beer Forum libraries by someone unknown. If, in fact, this turns out to be the definitive study guide, we should all try to make this list to make it as useful as possible. In that vein, I would like to make some comments concerning the Styles section. I think that we can safely assume that the majority of people taking the exam have never been on a beer tour of Europe. Because of that, the commercial examples listed in the style section should, if possible, be ones that are generally available in the US (assuming that the examples are good representations of the style) in order to maximize the possibility that the Study Guide reader can actually taste the listed commercial example. As an example, under strong Belgium ales, Piraat is listed. While it is clearly an example of the style, the number of Study Guide readers who would have experienced that beer must be very small. A better (commercially available in the US) example would be Duvel. I will comment, on a line by line basis, on Chuck's original Styles section below with some changes and additional commercial examples. Stock ale, alt, and kolsch ( and probably American wheat) should all be moved out of the hybrid section and back into ale. These are all fermented with ale yeasts at ale temps. They may undergo a cold conditioning period, but that doesn't make them hybrids. Please feel free to make other comments and changes as you see fit. *************** ales - top fermenting German malted wheat ales : weizen - weissbier - South Germany (Bavaria) Hofbrauhaus is not commercially available in the US(?), drop it. For hefe-weizen, use: Julius Echter (Wurtzburger), Franziskaner (Spaten) Add: Kristalklar (sp?) - filtered- Spaten Club Weiss, maybe Sam Adams wheat beer Dunkel-weizen: use EKU dunkelweizen Weizenbock - Aventinius (by Schneider, not available in US) Berliner weisse - OK Add these here, per the above discussion: Other German Ales alt - Dusseldorf - DAB Dark, Im Fuchschen, Zum Uerige, Zum Schlussel (last 3 are brewpubs, not available in the US), Widmer kolsch - Koln (Cologne) - Fruh, Paffgen, Sion, Kuppers (only Kuppers has ever been available in the US, but not recently) ******************* Belgian unmalted wheat ales Wit - white beers - coriander and curacao are frequently added - Hoegaarden is OK, drop Domus (not US avail.), use Steendonk and Dentergems instead Lambic - spontaneous fermentation - Senne valley straight - note that Becasse is just a pub, their lambics are brewed by De Neve (Belle Vue). Using Becasse as an example is akin to using Sunset Select as an example of an American Pilsner. There are lots of non-US available examples: Cantillion, Belle-Vue, etc. mars - according to Jackson, this is a faro that is diluted at serving time with either water or unfermented wort; he also says that it is no longer served. It does not appear to come from a low gravity wort as was stated. No examples. fox - young - no examples lambic doux - sweetened - no examples vieux lambic - aged - no examples blended - Lindemans, Morte Subite, Timmermans faro - young - sweetened - Lindemans gueuze - St Louis (not a good example, IMO, but is avail. in US) fruit kriek - cherries framboise - raspberries cassis - black currant peche - peaches muscat - grapes (This is incorrect. Muscat is the name of the grape. Cantillion calls the grape lambic by some other name that I can't think of right now. ) Other belgian ales - saison - Wallonia - Silly, Dupont trappist - Rochefort, Westvlerten, Westmalle, Chimay, Orval, Schaapskooi (last one is Dutch) house - single dubbel - double trippel - triple abbey (this should be under a separate heading from trappist) - trappist-style beers, produced in commercial breweries - Grimbergen, Corsendonk, Maredsous red - sour -Rodenbach biere de garde - [THIS SHOULD NOT BE UNDER BELGIAN ALES, MOVE TO A SEPARATE CATEGORY - FRENCH ALES] Northern France - 3 Monts, St Leonard, Castelain, Biere de Paris flanders brown ale - Goudenband (Liefmans) pale ales - De Koninck, Palm (not US avail) strong golden ales - Drop the three listed examples, add Duvel, Brigand, Lucifer (all US available) Add these categories: strong brown ales - Gouden Carolus, Pauwel kwak (formerly US available, not currently) British-style ales - Martin's Pale Ale, Douglas Scotch ale, Campbell's Scotch Ale (avail. on West Coast) british / american ale pale ale bitter - ordinary -1030's - Brakspear special - 1040's - Fuller's London Pride, Young's Ramrod extra special -1050's - Fuller's ESB, Young's Special London Ale scottish ale - MacAndrews, McEwens/Younger, Belhaven light heavy export classic pale ale burton ale - Bass OK, add Worthington White Shield (not US available, but the classic) american pale ale - Gearys, Sierra Nevada, Red Hook, etc., etc. india pale ale - Anchor Liberty Ale, Ballantine IPA, SN Celebration Ale irish red ale - Vermont Pub & Brewery Burly Irish Ale (****Do we really want this category? The Burly Irish Red is a generic brew-pub amber ale, though a good one*****) Add stock ale here, per above discussion: stock ale - Samuel Adams, New England brown ale mild - pale & dark versions exist - 1030's - Buckley (drop this one), Felinfoel, Brains, Adnams, add Grant's Celtic Ale northern brown - Newcastle, Vaux (drop this one, add Sam Smith's Nut Brown) southern brown - are any versions available in the US? the versions of porter from Molson and LaBatt's are similar in style) american brown - Brooklyn Brown Ale, etc., lots of American contract amber ales are in this style porter robust porter - Sierra Nevada - OK, add Anchor brown porter - Yeungling, Molson - OK stout sweet - lactose - Mackeson OK, add Dragon dry - Guinness, Murphys, Sierra Nevada OK foreign - Guinness Foreign Extra Stout OK imperial - Sam Smith, Grants, Conners (add Courage, the classic example) oatmeal - Sam Smith, add Young's strong ale english old ale - Theakstons Old Peculiar, Marstons Owd Rodger strong scotch ale - Traquair House Ale (Shouldn't this be up above, with the other Scotch Ales??) barleywine - Youngs Old Nick, Sierra Nevada Bigfoot, Anchor Old foghorn ****************** lagers - bottom fermenting american lager - Anheuser Busch, Miller, Coors diet light standard premium dry dark malt liquor - Molson Brador continental lager light - Augustiner pilsner german - Jever, Holsten, Lowenbrau (drop this one, not US available), Warsteiner, add Beck's, etc. czechoslovakian / bohemian / classic - Pilsner Urquell, Pavichevich dortmunder / export - DAB, Dortmunder Union, Kronen, Thier (drop this one, not in the US), Upper Canada Rebellion (??) strong - Carlsberg Elephant vienna / oktoberfest / maerzen vienna - add Dos Equis??? maerzen / oktoberfest - Spaten, Paulaner, Wurtzburger munich / bavarian - Spaten, Paulaner helles - add Paulaner Original Munchner dunkel - example??? schwarzbier - Kulmbacher rauchbier - Kaiserdom, Rauchenfels (Rauchenfels is NOT a rauchbier, it is a steinbier. It should be dropped). Add Alaskan smoked porter??? bock hellesbock - maibock - Wurtzburger, Ayinger, Capital dunkelbock - Aass, Upper Canada doppelbock - Ayinger Celebrator, Paulaner Salvator, add Spaten Optimator eisbock - Kulmbacher Add American bock: Shiner, Lone Star, Augsburger hybrids cream ale - Little Kings (Hudepohl), Genesee Cream Ale steam - California common beer - Anchor, New England Move "american wheat - Anchor" up under the ale heading: miscellaneous fruit beers - Sam Adams Cranberry spiced beers - Anchor Our Special Ale specialty beers - Vermont Pub & Brewery Smoked Porter ********************** Steve Stroud -------------------------------------- From JudgeNet Fri Feb 28 20:14:14 1992 Subject: Study Guide comments - style section Steve Stroud sez... >Although the study >guide may not have originally been attended for widespread distribution, it >looks as though it will end up that way. I noticed yesterday that the draft >version had already been uploaded to Compuserve's Beer Forum libraries by >someone unknown. Actually, I assumed it would spread eventually, but I did not want any of the early drafts to leave this group. I should have been more explicit about that. In any case, I hope that those who have distributed drafts outside this list will be sure to update them with the 'official' release I'll be distributing later this evening. >I think that we can safely assume that the majority of people taking the exam >have never been on a beer tour of Europe. Because of that, the commercial >examples listed in the style section should, if possible, be ones that are >generally available in the US (assuming that the examples are good >representations of the style) in order to maximize the possibility that the >Study Guide reader can actually taste the listed commercial example. I agree. I think accessibility is important in the commercial examples. Thanks for giving me better examples. I included some unavailable-in-the-US beers where I thought more examples would be useful. Since I originally wrote this guide for myself, I used beers that stuck in my memory. This may be more confusing than helpful for others. I'll leave many of them in for now, but I am willing to reconsider. >Stock ale, alt, and kolsch ( and probably American wheat) should all be moved >out of the hybrid section and back into ale. These are all fermented with ale >yeasts at ale temps. They may undergo a cold conditioning period, but that >doesn't make them hybrids. Yeah, I originally had it that way, but I changed my mind. I was influenced by the AHA categories. I'll play around with it a bit and see what looks right, but I would like to hear other informed opinions. The style outline is a combination of Jackson's Family Tree of Beer Styles, the AHA categories, and my own prejudices. Steve gives a line-by-line discussion of the style outline, the vast majority of which is accepted without comment and will be reflected in the impending release. I would like to comment on a couple of items though. Not because I disagree, but because I would like to see some discussion about them. > alt - Dusseldorf - ... Widmer Its been a while since I had a Widmer Alt, is it a good example of the style? > mars - according to Jackson, this is a faro that is diluted at serving > time with either water or unfermented wort; he also says that it is > no longer served. It does not appear to come from a low gravity wort > as was stated. No examples. I deferred to Guinard on the Lambic descriptions. He describes mars beers of the late 1800s as being made from "the late, low-gravity worts." He gives no modern description. Given the obscurity and antiquity of the style, I am going to remove it from the style outline. It is not included in the AHA categories. > biere de garde - [THIS SHOULD NOT BE UNDER BELGIAN ALES, MOVE TO A > SEPARATE CATEGORY - FRENCH ALES] I will move it for now, but don't you think that stylistically it is a type of Belgian ale? > British-style ales - Martin's Pale Ale, Douglas Scotch ale, Campbell's > Scotch Ale (avail. on West Coast) Do you think these really deserve their own category, or are they excellent examples of Scottish ales? > strong scotch ale - Traquair House Ale (Shouldn't this be up above, > with the other Scotch Ales??) The AHA organizes them this way. I thought it looked reasonable. > rauchbier - Kaiserdom, Add Alaskan smoked porter??? No, traditional rauchbier only. > specialty beers - Vermont Pub & Brewery Smoked Porter Yes, this is where smoked porter belongs. ===== Chuck Cox SynchroSystems chuck at synchro.com -------------------------------------- From JudgeNet Sat Feb 29 01:13:03 1992 Subject: Here it Comes Well, the study guide is ready for the first release. I'll be sending the guide as a separate message immediately after this one. I want to thank all of you who contributed to this effort. I didn't keep track of everyone who helped, but I would guess that about a dozen people had some sort of input to this document. I appreciate all your messages of support and encouragement. Just because the guide has been released doesn't mean that the project is finished. I still want your ideas for improvements. I am especially interested in hearing from you if you've just taken the exam. If this guide becomes popular or undergoes frequent changes, it could be troublesome and expensive for me to keep sending it out all the time. Would it be useful if I made the file accessible via uucp? Does someone have the capability of prividing anonymous-FTP access? How many of you really want a copy of the guide whenever its updated? I decided not to send out the version that is formatted for a printout. The version I'll post will be formatted in a more compact manner, which can be printed or displayed reasonably. If you want the 66-lines-per-page format, just send me email, I'll be glad to send you a copy. The only difference is extra whitespace to make it look nice when printed. I'll also make the nroff source (input) available for those who want it. Finally, wish me luck with the exam on Sunday. ===== Chuck Cox Hopped/Up Racing Team chuck at synchro.com -------------------------------------- From JudgeNet Sat Feb 29 01:56:58 1992 Subject: BJCP Exam Study Guide (2/29/92) ---------------------------------------------------------------------- Beer Judge Certification Exam Study Guide Edited by Chuck Cox In collaboration with members of the Beer Judge Mailing List Copyright (c) 1992 by Chuck Cox. Permission is given for non-commercial distribution, provided this document is reproduced in full, including this copyright notice. ---------------------------------------------------------------------- OUTLINE Outline Introduction Ingredients Grains Hops Water Yeast & Bacteria Miscellaneous Procedures & Chemistry Malting Mashing Brewing Fermentation & Conditioning Bottling / Kegging Characteristics Appearance Aroma Flavor Drinkability & Overall Impression Styles Ales Lagers Hybrids Miscellaneous Beer Judge Certification Program Ranks Experience Points Sanctioned Competitions Miscellany Example Questions Bibliography & Suggested Reading JudgeNet: the Beer Judge Mailing List ---------------------------------------------------------------------- INTRODUCTION This guide is intended to identify the specific areas of knowledge that are required to pass the BJCP exam. It is not intended to teach you what you need to know to pass the exam, but rather to help you organize your thoughts and identify topics that deserve further study. The bibliography can help you locate sources for further information, however there is no substitute for experience. When you take the exam, be sure to take a couple of mechanical pencils with extra leads (or whatever you like to write with), a big eraser, and plenty of lined paper (I prefer graph paper). A note on spelling: There are no umlauts in the ASCII character set. I tried using the correct German alternative spelling by putting an 'e' after the vowel. It seems that it is customary in English to simply drop the umlaut, i.e. Kolsch instead of Koelsch, so that's what I did in this document. ---------------------------------------------------------------------- INGREDIENTS You are expected to understand the purpose and effect of the common beer ingredients. You should know which ingredients are appropriate for the various beer styles. You should be familiar with geographic variations in ingredients. Grains Hordeum distichon - 2-row barley Hordeum vulgare - 6-row barley Triticum aestivum - wheat Anatomy - acrospire, embryo, endosperm, husk Carbohydrates - starches & sugars Tannins Proteins & Amino Acids Diastatic Power - strength of enzymes - degrees Lintner Color - degrees Lovibond type / degrees Lovibond / degrees Lintner / appropriate styles Low Kilned Malts (approx 175 F) 6-row Lager 1-2 / 100-200 American lagers, pilsner 2-row Lager 1-2 / 63-70 lagers Pale Ale 2-3 / 36 ales Malted Wheat 3 / 49 wheat beers High Kilned Malts (approx 220 F) Mild Ale 3-5 / 33 mild, brown ale Vienna 4 / 30 dortmunder, helles bock, vienna Munich 6-20 / 30 munich Specialty Malts Carapils 1-7 / 0 light ales, light lagers Crystal/Caramel 10-120 / 0 ales, lagers Chocolate 300-450 / 0 dark lagers, dark ales Black (patent) 500-1100 / 0 dark lagers, dark ales Adjuncts Roasted Barley 500-1100 / 0 stout, dunkel Flaked Barley Wheat ales, lagers Corn light ales, light lagers Rice light lagers Oats stout Hops Humulus lupulus - cultivated hop Anatomy - strobile, strig, bracteole, seed, lupulin gland Alpha & Beta Acids Essential Oils Rhyzome - root cutting origin - styles type alpha / aroma English - British ales Brewers Gold 5-9 / poor Bullion 6-9 / poor Fuggle 4-6 / good Goldings 4-6 / good Northern Brewer 6-10 / fair American - all styles Aquila 5-8 / fair Banner 8-12 / fair Cascade 4-7 / good Chinook 11-14 / fair Cluster 4-8 / fair Eroica 10-14 / fair Galena 12-15 / poor Nugget 12-14 / good Willamette 5-7 / good German / Czechoslovakian - continental lagers Hallertauer 3-6 / good Hersbrucker 3-6 / good Perle 6-11 / good Saaz 3-6 / good Tettnanger 3-6 / good Water Gypsum - calcium sulphate - CaSO4 Table Salt - sodium chloride - NaCl Epsom Salt - MgSO4 Hardness - temporary & permanent pH Minerals Ions Calcium Magnesium Sodium Bicarbonate Sulfate Chloride Yeast & Bacteria Saccharomyces cerevisiae - ale yeast - 50-75 F Saccharomyces uvarum - lager yeast - 32-55 F - formerly carlsbergensis Enterobacteriaceae - enteric bacteria - lambic Kloeckera apiculata - lambic yeast Brettanomyces bruxellensis & lambicus - lambic yeasts Pediococcus damnosus - lactic acid bacteria - lambic Lactobacillus delbrueckii - lactic acid bacteria - berliner weisse Isolating & Culturing Miscellaneous Fermentables Malt Extract Sugar - corn sugar, honey, molasses, brown sugar Fruit Clarifying Agents Gelatin Isinglass Irish Moss Polyclar Herbs & Spices & Flavorings Coriander Seed Orange Peel Ginger Cinnamon Licorice Spruce Chocolate Coffee Smoke Malto-Dextrine - adds body Caramel - adds color Vegetables ---------------------------------------------------------------------- PROCEDURES & CHEMISTRY You should be able to describe each procedure, explain its purpose, and describe how it works. You should be able to discuss how a procedure is varied for different beer styles. Malting step duration / temperature (F) / comments Steeping 40 hours / 60 / 40-45% moisture content Germination 5 days / 60 / modification breakdown starches & proteins Stewing/mashing 45-60 minutes / 210 / crystal malt Kilning 30-35 hours / 120-220 Roasting variable / 390 / dark malts Mashing step duration (minutes) / temperature (F) / comments Milling Mash-in adjust pH 5.0-5.8 calcium sulphate (gypsum) - pH- calcium chloride - pH- calcium carbonate - pH+ Acid Rest - / 95 / pale lager malts phytase: phytin -> phytic acid Protein Rest 30-45 / 122-131 / dark lager malts proteins -> amino acids Saccharification 20-60 / 150-158 Gelatinization - / 149 / minimum temperature Beta Amylase - / 150 / slower - less body Alpha Amylase - / 158 / faster - more body Dextrinase Beta Glucanase Mash-out 5 / 168 Sparging - / 170-180 Brewing Protein Coagulation - hot break Isomerization - hop bitterness extraction Caramelization Hop Aromatics Cooling - cold break Degrees of Extract = wort gravity X gallons / pounds of grain Fermentation & Conditioning Pitching - 70-80F Respiration - lag phase - aerobic - absorb oxygen & reduce pH Fermentation - growth phase - anaerobic - increase population & alcohol Sedimentation - stationary phase - flocculation Ales - 55-65F Lagers - 45-55F Nutrients - oxygen, carbohydrates, proteins, minerals, vitamins Products - alcohol, water, CO2 Attenuation - reduction of gravity Autolysis Gravity & alcohol measurements Starches & dextrines Sugars - glucose, maltose, maltotriose, sucrose Unusual Systems - burton union, yorkshire stone square, lambic Bottling / Kegging Priming - corn sugar, malt extract Krausening Artificial Carbonation ---------------------------------------------------------------------- CHARACTERISTICS You should be able to discuss the various characteristics of beer. You should be able to describe what causes each characteristic, and how to control it with variations in ingredients or procedures. Appearance Bottle - residue & sediment Head - texture & retention Color Clarity Alcohol Legs Brussels Lace Aroma Hoppiness Maltiness Alcohol Light Struck - skunked Flavor Hoppiness - bitterness Maltiness Body Carbonation Alcohol Astringent Phenolic - medicinal, bandaid, bubble gum Chlorophenol - plastic Diacetyl - butter, butterscotch DMS - dimethyl sulfide - cooked corn Estery - fruity Grainy - husky Metallic Nutty Oxidized - stale, papery, cardboardy Solvent Sour - acidic Salty Sweet Sulphury - yeasty - burton ales Acetaldehyde - cidery Cooked Vegetable Grassy Moldy - earthy Drinkability and Overall Impression ---------------------------------------------------------------------- STYLES You should be familiar with the overall relationship of the various beer styles. You should be able to describe the ingredients, procedures and characteristics of each style. You should be able to give commercial examples of each style. Ales - top fermenting German Ales Alt - Dusseldorf - DAB Dark, Widmer, Zum Uerige, Zum Schlussel Kolsch - Koln (Cologne) - Kuppers, Fruh, Sion German Malted Wheat Ales Weizen - Weissbier - South Germany - Paulaner, Hofbrauhaus Hefe-weizen - sediment - Spaten Franziskaner, Wurtzburger Dunkel-weizen - EKU Weizenbock - Schneider Aventinius Berliner Weisse - lactic fermentation - Kindl, Schultheiss Belgian Unmalted Wheat Ales Wit - Hoegaarden, Steendonk, Dentergems Lambic - spontaneous fermentation - Senne - Cantillon, Belle-Vue Straight Fox - young Lambic Doux - sweetened Vieux Lambic - aged Blended - Lindemans, Morte Subite, Timmermans Faro - young - sweetened Gueuze - St Louis Fruit Kriek - cherries Framboise - raspberries Cassis - black currant Peche - peaches Muscat - muscat grapes Belgian Ales Pale - De Konnick, Palm Saison - Wallonia - Silly, Dupont Trappist - monastic - Rochefort, Westvlerten, Westmalle, Chimay House - single Dubbel - double Trippel - triple Abbey - commercial trappist-style - Corsendonk, Maredsous Red - sour - Rodenbach Flanders Brown Ale - Liefmans Goudenband Strong Golden Ales - Duvel, Brigand, Lucifer Strong Brown Ales - Gouden Carolus, Pauwel kwak Biere de Garde - Northern France - 3 Monts, St Leonard British / American Ales Pale Ales Bitter - Youngs, Fullers Ordinary - Brakspear Special Extra Special Scottish Ale - MacAndrews, McEwens/Younger, Belhaven Light Heavy Export Classic Pale Ale Burton Ale - Marstons, Bass, Worthington White Shield American Pale Ale - Gearys, Sierra Nevada, Red Hook Stock Ale - Samuel Adams, New England India Pale Ale - Anchor Liberty Ale, Ballantine IPA Brown Ale Mild - Grants Celtic, Brains, Adnams Pale Dark Northern Brown - Newcastle, Sam Smiths Nut Brown Southern Brown American Brown - Brooklyn Brown Porter Robust Porter - Sierra Nevada, Anchor Brown Porter - Yeungling, Molson Stout Sweet - lactose - Mackeson, Dragon Dry - Guinness, Murphys, Sierra Nevada Foreign - Guinness Foreign Extra Stout Imperial - Sam Smith, Grants, Conners, Courage Oatmeal - Sam Smith, Youngs Strong Ale English Old Ale - Theakstons Old Peculiar, Marstons Owd Rodger Strong Scotch Ale - Traquair House Ale Barleywine - Youngs Old Nick, Sierra Nevada Bigfoot Lagers - bottom fermenting American Lager - Anheuser Busch, Miller, Coors Diet Light Standard Premium Dry Dark American Bock - Shiner, Lone Star, Augsburger Malt Liquor - Molson Brador Continental Lagers Light - Augustiner Pilsner German - Warsteiner, Becks Czechoslovakian / Bohemian / Classic - Urquell, Pavichevich Dortmunder / Export - DAB, Dortmunder Union, Kronen Strong - Carlsberg Elephant Vienna / oktoberfest / marzen Vienna - Dos Equis Marzen / oktoberfest - Spaten, Paulaner, Wurtzburger Munich / Bavarian - Spaten, Paulaner Helles Dunkel Schwarzbier - Kulmbacher Rauchbier - Kaiserdom Bock Helles - maibock - Wurtzburger, Ayinger, Capital Dunkel - Aass, Upper Canada Doppel - Ayinger Celebrator, Paulaner Salvator Eis - Kulmbacher Hybrids Cream Ale - Hudepohl Little King's, Genesee Steam - California common beer - Anchor, New England Miscellaneous American Wheat - Anchor Fruit Beers - Sam Adams Cranberry Spiced Beers - Anchor Our Special Ale Specialty Beers - Vermont Pub & Brewery Smoked Porter ---------------------------------------------------------------------- BEER JUDGE CERTIFICATION PROGRAM You should know how the BJCP is organized and what the requirements are for the various ranks. American Homebrewers Association - AHA Home Wine and Beer Trade Association - HWBTA Beer Judge Certification Program - BJCP Ranks exam score / experience points Recognized 60 / 0 Certified 70 / 5 National 80 / 20 Master 90 / 40 Honorary Master (temporary) Experience Points small / large / national (1st, 2nd, 3rd day) Organizer ? Asst Organizer ? Best of Show 1 / 2 / 5 Judge .5 / 1 / 2 Steward 0 / 0 / 1 Sanctioned Competitions Small Regional Large Regional National - annual AHA & HWBTA competitions Judging Form & Scoring ---------------------------------------------------------------------- EXAMPLE QUESTIONS The format of the exam is 10 questions worth 10 points each. Discuss the causes of in beer. Describe, relate, and differentiate between . What characteristics does the brewmaster expect from , what are the sources of these characteristics and what are the principle means of extraction. Describe, relate, and differentiate between . Explain the benefits of . Name two beers, describe the style. Describe what happens during . What is beer? Describe the flavor and aroma of , explain its source and indicate a style of beer where it might be appropriate. ---------------------------------------------------------------------- BIBLIOGRAPHY & SUGGESTED READING American Homebrewers Assoc. Beer and Brewing: conference transcripts. Boulder, CO: AHA, 1985-1991. American Homebrewers Assoc. National Competition Rules & Regulations Boulder, CO: AHA, 1992 American Homebrewers Assoc. Zymurgy, special issues. Boulder, CO: AHA, 1985-1991. Eckhardt, Fred. The Essentials of Beer Style. Portland, OR: All Brewers Publication Service, 1989. Fix, George. Principles of Brewing Science. Boulder, CO: Brewers Publications, 1989. Forget, Carl, ed. Dictionary of Beer and Brewing. Boulder, CO: Brewers Publications, 1988. Foster, Terry. Pale Ale. Boulder, CO: Brewers Publications, 1990. Guinard, Jean-Xavier. Lambic. Boulder, CO: Brewers Publications, 1990. Jackson, Michael. The New World Guide to Beer. Philadelphia, PA: Running Press, 1988. Jackson, Michael. The Simon & Schuster Pocket Guide to Beer. New York, NY: Simon & Schuster, 1991. Miller, Dave. The Complete Handbook of Homebrewing. Pownal, VT: Garden Way, 1988. Neve, R.A. Hops. London, UK: Chapman and Hall, 1991. Noonan, Gregory. Brewing Lager Beer. Boulder, CO: Brewers Publications, 1986. Papazian, Charlie. The New Complete Joy of Homebrewing. New York, NY: Avon Books, 1991. ---------------------------------------------------------------------- JudgeNet: THE BEER JUDGE MAILING LIST This study guide was proofed, critiqued, and improved by members of the Beer Judge Mailing List. This is an Internet electronic mailing list dedicated to the discussion of issues of interest to beer judges and homebrew competition organizers. Beer judges with access to the Internet are encouraged to join the list. Send subscription requests, including your email address, name and judging rank, to judge-request at synchro.com. There are no questions about JudgeNet on the exam. ---------------------------------------------------------------------- --------------------------------------