Intoduction to the BJCP
The Organization
Purpose
Levels of Advancement
The Exam
Written and Liquid Sample Questions The Scoresheet
Manufacture and Use of Malts
Pale, Pils
Crystal Malt
Dark Malts
Vienna and Munich
Wheat
Unmalted grain
Adjuncts
Roast Barely
Unmalted Wheat
Flaked Oats
Style Tasting
We willl be tasting four to six of these. However, you'll need to study
the whole list for the exam.
Please let me know if you have a good example to share with the class, either
homebrew or commercial.
Style -- Commercial Example
1. Light Lager
A. Lite American Lager -- Coor's Light, Miller
Lite
B. Standard American Lager -- Miller Genuine
Draft
C. Premium American Lager -- Henry Weinhard's,
Michelob
D. Munich Helles -- Hacker Pschorr Munich Edelhell
E. Dortmunder Export -- DAB Export
2. Pilsner
A. German Pilsner
-- Bitburger Pils
B. Bohemian
Pilsner -- Pilsner Urquell
C. Classic
American Pilsner -- ?
3. European Amber Lager
A. Vienna Lager -- Dos Equis Amber
B. Oktoberfest/Maerzen -- Hacker-Pschorr Oktoberfest
6. Light Hybrid Beer
A. Cream Ale -- Ranier Ale
B. Blonde Ale -- ?
C. Kölsch -- Reissdorf Kölsch
D. American Wheat or Rye Beer -- Pyramid Hefeweizen