Edited by Chuck Cox (chuck@synchro.com)
In collaboration with JudgeNet
Copyright (c) 1992 by Chuck Cox
Permission is given for non-commercial distribution, provided this document is reproduced in full, including this copyright notice.
I would like to encourage you to travel to Europe. A few days of drinking the local beers in the local taverns and visiting the local breweries will give you invaluable insight.
Numerous JudgeNet subscribers contributed to this study guide, however I would like to specifically acknowledge the contributions of the following individuals:
Jim Homer (att!drutx!homer)
Mark Stevens (stevens@stsci.edu)
Steve Stroud (stroud%gaia@polaroid.com)
Russ Wigglesworth (Rad_Equipment@RadMac1.ucsf.edu)
A note on spelling: There are no umlauts in the ASCII character set, they are simply dropped in this document.
This is not an official document of, nor is it endorsed by, the BJCP, AHA or HWBTA. The editor is solely responsible for its content.
______________________________________________________________________
| degrees degrees |
| type Lovibond 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 |
|_____________________________________________________________________|
____________________________________________________
| 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 |
|___________________________________________________|
_________________________________________________________________________
| step duration temp (F) comments |
|________________________________________________________________________|
|Malting |
| |
| Steeping 40 hours 60 40-45% moisture content |
| Germination 5 days 60 modification |
| break starches & proteins |
| Stewing 45-60 min 210 crystal malt |
| Kilning 30-35 hours 120-220 |
| Roasting variable 390 dark malts |
|________________________________________________________________________|
|Mashing |
| |
| Milling |
| Mash-in adjust pH 5.0-5.8 |
| calcium sulphate - pH- |
| calcium chloride - pH- |
| calcium carbonate - pH+ |
| Acid Rest 95 pale lager malts |
| phytin => phytic acid |
| Protein Rest 30-45 min 122-131 dark lager malts |
| proteins => amino acids |
| Saccharification 20-60 min 150-158 |
| Gelatinization 149 minimum temperature |
| Beta Amylase 150 slower - less body |
| Alpha Amylase 158 faster - more body |
| Dextrinase |
| Beta Glucanase |
| Mash-out 5 min 168 |
| Sparging 170-180 |
|________________________________________________________________________|
Examples in parenthesis () are not generally available in the US.
___________________________________________________
|Judge 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 |
|_____________________|________________________________________________|
| Steward | 0 | 0.5 | 1 |
| Judge | 0.5 | 1 | 2 - 3 |
| Best of Show | 1 | 2 | 5 - 6 |
| |_______________|______________|_________________|
| Organizer | 2 - 10 (depending on number of entries) |
| Asst Organizer | 0 - 5 |
| Exam Administration | 0 - 2 |
|_____________________|________________________________________________|
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).
Here are some example questions:
Judge these beers as you would for a competition using the AHA score sheet. Be clear and consise in your comments. Identify any off aromas and flavors you perceive. Suggest possible causes for these problems.
Legibility is also an important factor, if your comments cannot be read they won't convey your impressions to the brewer or the person grading the exam. 30% of your final score will be determined by this portion of the exam.
American Homebrewers Assoc. National Competition Rules & Regulations Boulder, CO: AHA, 1992
American Homebrewers Assoc. Zymurgy, special issues. Boulder, CO: AHA, 1985-1991.
Beer Judge Certification Program. BJCP By-Laws Boulder, CO: BJCP
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.
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@synchro.com. There are no questions about JudgeNet on the exam.