SECTION 1 (BJCP/ETHICS/JUDGING PROCESS)

Transcription

1 PARTICIPANT CODE: 1012-MAPI- SECTION 1 (BJCP/ETHICS/JUDGING PROCESS) Part 1: BJCP This part of Section 1 is worth 5 of the 100 points possible on the essay portion. List three primary purposes of the BJCP as listed on and in the BJCP Study Guide Complete the grid with the 7 principal BJCP Judge Levels, excluding honorary ranks, and the requirements to earn each of them (for 2.5 points). Answers for minimum score, total experience points, and minimum judging points should be NUMERICAL. BJCP Level Minimum Exam Score Total Experience Points Minimum Judging Points GM Service Requirements (circle your response) 39 Revised 12/13/2009 Page 1 of 5

2 PARTICIPANT CODE: 1012-MAPI- SECTION 1 (BJCP/ETHICS/JUDGING PROCESS) Part 2: Judging Process & Ethics For the following 15 questions circle the T if the statement is true or circle the F if the statement is false. Each question is worth one third of a point or, in total, the 15 questions are worth 5 of the 100 points possible on the essay portion. 1. T F 42. It is important to be quick as well as to write your score sheets thoroughly and completely. 2. T F 2. A judge director may serve as a judge, provided this person has no knowledge of the association between entries and entrants. 3. T F 87. When your flight has finished, you should avoid having conversations that might distract other judges who have not yet finished their flights. 4. T F 40. Judges must adjust their scores to be within seven points (or less if directed by the competition director) of each other as part of developing a consensus score for the beer. 5. T F 47. A judge may disqualify an entry if it has an improper bottle or cap. 6. T F 15. The "head" judge, with the agreement of the steward, may delegate filling in of the Cover Sheets for beers in his or her flight to the steward. 7. T F 69. Judges' comments must include a complete evaluation of the sensory aspects of the entry and how those aspects relate to the style guidelines. 8. T F 55. There is no need to sniff the aroma immediately after pouring the entry into the glass. 9. T F 90. Judges from outside the table should not be consulted on a beer unless the judges at the table cannot reach a consensus score, and then only if they all agree to the consultation. 10. T F 24. Because entries cannot have any identifying marks, it is OK for a judge to judge beers in a category he or she has entered. 11. T F 88. When your flight has finished, it is OK to visit other flights still in progress to see how beers you have entered are faring. 12. T F 85. It is acceptable to request a second bottle to give the entry a fair chance at an accurate judging if a beer is a "gusher" or tastes infected. 13. T F 45. It is acceptable to remove offensive smelling entries from the judging table after they have been evaluated. 14. T F 10. The steward at the table has sole responsibility for completing the Cover Sheets for beers in each flight. 15. T F 20. To reduce stray odors and flavors present, beverages and foods other than water, bread or crackers should not be brought to the judging table. 39 Revised 12/13/2009 Page 2 of 5

3 SECTION 2 (STYLES/BREWING TECHNIQUES) Each of the following essay questions is worth 10 points out of the 100 points possible on the essay portion of the exam. 1. For each of the three styles American Pale Ale, Belgian Pale Ale, and Extra Special/Strong Bitter (English Pale Ale) provide a statement describing the styles as well as the differences and similarities between the styles by addressing each of the following topics: 6 points Describe the aroma, appearance, flavor, and mouthfeel of each style as in the BJCP Style 2. Provide a complete ALL-GRAIN recipe for a Robust Porter, including: 1 point Target statistics (starting specific gravity, final specific gravity, and bitterness in IBUs or HBUs) and color (as SRM or a textual description of the color) 2 points Batch size, ingredients (grist, hops, water, and yeast) and their quantities. 3.5 points Mashing, boil, fermentation, packaging, and other relevant brewing procedures. 3.5 points Explain how the recipe fits the style's characteristics for flavor, aroma, appearance, mouthfeel and other significant aspects of the style and describe how the ingredients and processes used impact this style. 3. Identify three top-fermenting beer styles where the maximum original gravity does not exceed Beer styles that are variations of each other based on color, strength or other subtle differences do not count as distinctly different for the purposes of this question. For each style provide a statement describing the style as well as the differences and similarities between the styles by addressing the following topics: 6 points Describe the aroma, appearance, flavor, and mouthfeel of each style as in the BJCP Style 39 Revised 12/13/2009 Page 3 of 5

4 4. Describe and discuss the following three beer characteristics. What causes them and how are they avoided and controlled? Are they ever appropriate, and if so, in what beer styles? a) fruitiness b) light body c) astringency 5. Identify, describe, and give at least one classic commercial example as listed in the BJCP Style Guidelines of a major beer style commonly associated with the following three classic brewing centers: a) Edinburgh b) Dublin c) Vienna 6. Discuss the importance of water characteristics in the brewing process and how water has played a role in the development of world beer styles. 7. Identify three distinctly different German bottom-fermented beer styles. Beer styles that are variations of each other based on color, strength or other similarly subtle differences do not count as distinctly different for the purposes of this question. For each style provide a statement describing the style as well as the differences and similarities between the styles by addressing the following topics: 6 points Describe the aroma, appearance, flavor, and mouthfeel of each style as in the BJCP Style 8. What is meant by the terms hot break and cold break? What is happening and why are they important in brewing and the quality of the finished beer? 9. Complete the attached score sheet marked with Classic Example Score Sheet as if you were judging a classic commercial example of the Weizenbock style. You do not need to assign a score and you do not need to complete the Overall Impression section but otherwise the score sheet should be completed as it would during a normal competition. You should describe a single exemplary sample of the style as if you are judging it during a competition. 39 Revised 12/13/2009 Page 4 of 5

5 Subcategory (spell out) Weizenbock Special Ingredients: Bottle Inspection: Appropriate size, cap, fill level, label removal, etc. Comments Aroma (as appropriate for style) /12 Comment on malt, hops, esters, and other aromatics Appearance (as appropriate for style) / 3 Comment on color, clarity, and head (retention, color, and texture) Flavor (as appropriate for style) /20 Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics Mouthfeel (as appropriate for style) / 5 Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations Overall Impression /10 Comment on overall drinking pleasure associated with entry, give suggestions for improvement Participant ID: 1012-MAPI- Exam City: Pittsfield, MA Exam Date: December 4, 2010 Complete this scoresheet as if you were presented with a classic commercial example of the Weizenbock style. You should describe a single exemplary sample of the style as if you are judging it during a competition. Complete the scoresheet just as you would in a normal competition with the exception that you do not need to complete the Overall Impression section of the scorehseet or the actual scores for this sheet. Total /50 Outstanding (44 50) World-class example of style Excellent (38 44) Exemplifies style well, requires minor fine-tuning Very Good (30 37) Generally within style parameters, some minor flaws Good (21 29) Misses the mark on style and/or minor flaws Fair (14 20) Off flavors, aromas or major style deficiencies Problematic (0-13) Major off flavors and aromas dominate Stylistic Accuracy Classic Example Not to Style Technical Merit Flawless Significant Flaws Intangibles Wonderful Lifeless 39 Revised 12/13/2009 Page 5 of 5