Preparing for the BJCP Exam

If you’ve ever entered any of your homebrews into a competition, then you’ve likely asked yourself, “How did these people train to evaluate my beer? Who are these judges?”

Well, one of them could be you!

The benefits of becoming a beer judge are many. Rigorous study of the styles gives you a deeper understanding of what beer styles and flavors are possible. Proficiency in sensory evaluation can help you better critique your own beers. Developing expertise in ingredients and process can lead to better recipe formulation. These are some of the benefits to your own homebrewing, which don’t even touch on the fact that tasting and judging beers is just plain fun.

Becoming a Beer Judge Certification Program (BJCP) judge involves studying the styles, developing sensory evaluation skills, and learning how to quickly and thoroughly fill out a scoresheet complete with useful feedback. The road to beer judge is a long one: You’ll need to pass an online qualifying exam where you demonstrate your knowledge. After that, it’s time to apply your senses with the tasting exam. And assuming you pass with a high enough score, that just earns you a “Recognized” rank! But just because it is a lot of work doesn’t mean it has to be a slog.

This article will offer methods to improve your chances of success and offer proven strategies to ease some of the burden with group activities.

Overview of the BJCP

When we talk about homebrew competitions, we’re usually talking about BJCP-sanctioned events with BJCP-certified judges.

The BJCP is a non-profit organization that was formed in 1985 to (quoting from their website):

• Encourage knowledge, understanding, and appreciation of the world’s diverse beer, mead, and cider styles;

• Promote, recognize, and advance beer, mead, and cider tasting, evaluation, and communication skills; and

• Develop standardized tools, methods, and processes for the structured evaluation, ranking and feedback of beer, mead, and cider.

With that mission in mind, the BJCP curates the style guidelines for competition and evaluates judges for their competencies in beer evaluation and feedback communication.

As mentioned earlier, the BJCP has a series of exams that aspiring judges must pass to demonstrate their competencies before earning their ranks. The first exam is online and consists of a 60-minute test with a mix of 180 true/false and multiple choice questions. This entrance exam is pass/fail; passing earns you a “Provisional” rank and the opportunity to sit for the tasting exam. The tasting exam involves scoring six beers over 90 minutes. A high enough score on the tasting exam earns you a “Recognized” rank and, with enough judging points from competition participation, up to “Certified.” Ascending from there (to “National” and above) means more judging points, potentially re-taking the tasting exam for a higher score, and also passing the written exam.

This article focuses on forming and running study groups to prepare for the tasting exam. These same techniques, with a sufficiently disciplined group, could also work toward the written exam.

Study Group Basics

Although it’s possible to study solo for the BJCP tasting exam, most experienced judges would agree that a group or class is helpful.

“For the tasting portion, studying in groups is a must,” said Ryan Cochrane, of South Jersey’s Barley Legal homebrew club.

BJCP President Gordon Strong agrees: “Study groups are useful since you can have discussions and share experiences with others, particularly when tasting. But they have to be well-led.”

The benefits of forming a study group include:

Spread out the cost

Purchasing examples of all 91 classic styles across the 26 categories gets pretty expensive. Especially if you’re being diligent and comparing multiple examples of a given style. Better to defray the cost across more people.

Spread out the responsibilities

With a group, you can distribute the load of coordinating the meetings. Take turns presenting on different styles, techniques, and other topics.

Hold each other accountable

The journey toward the BJCP exam is a marathon. Depending on your temperament, it might be too easy to let your discipline slip if you go solo. You may find yourself more likely to “do the work” if you know other people are counting on you.

Maximize mentorship

Recruit experienced judges to mentor during your sessions. (Who among us would refuse an offer of free beer in exchange for talking about beer?) You’re learning not just the styles, but also how to apply your descriptive and feedback abilities to the scoresheet. Gordon Strong put it this way: “You also need some feedback and reinforcement, otherwise you may be learning things incorrectly or
just guessing.”

Fill in each other’s blind spots

The study group is a great way to discover where you have gaps or have picked up mistakes. Perhaps you have trouble telling apart a Munich helles from a German helles exportbier, but someone else can explain it so it sticks. Maybe you compare all saisons to Dupont and a group member illustrates the diverse range. Or you discover that your perception threshold for acetaldehyde is unusually high.

Granted, there are some challenges that come with forming a group. You need to find a reliable space to meet. You need to sustain the pace of the meetings over weeks or even months. It can be tedious to accommodate everyone’s schedules.

In comparison to the substantial benefits of working together, these challenges are trivial, and worth the effort to overcome.

A Portrait of a Study Group

Now that you’re bought in on the idea of a study group, how do you go about arranging one? What format should you use? How often should you meet? There are many choices to make, and while there’s no one-size-fits-all approach, here’s a proposal that provides a framework for organizing one.

Commit to a specific exam

The first order of business should be to give yourself some marching orders. Almost every tasting exam is going to fill up quickly and have a waiting list. When you start pulling together your study group, try to get everyone signed up for the same upcoming exam, knowing that it could be a year away. This helps to figure out who is the most committed, and puts everyone on the same timeline.

Find a meeting space

Find a physical space that works for your group. You want someplace that is large enough to comfortably accommodate the group, and where you can be relatively undisturbed by noise or interfering aromas. Ideally, you’ll have a consistent meeting place, but if that’s not possible, just make sure to communicate the location details early and often!

Establish a cadence

If you commit to a specific exam, you can do a little math to work out how much time you have to get through the material. By starting a year in advance, you can meet every other week and comfortably work through all the categories. This also leaves some slack to adjust for scheduling conflicts, holidays, inclement weather, etc.

Work out a meeting format

Determine a format for each meeting that allows the group to accomplish its learning objectives in an incremental fashion. Depending on how often you meet (and how disciplined the group), a two-hour block should allow enough time for:

• Short presentations on ingredients, brewing process, or judging mechanics. It’s critical that aspiring judges learn how ingredients and process affect the finished beer so that they can provide appropriate feedback on scoresheets. It’s also important to understand different approaches to sensory evaluation and scoresheet completion; building confidence in these skills helps with time management on exam day. Ideally your group will draw from the BJCP’s Beer Judge Training & Study Program (see the “Resources” section at the end of this article), rather than trying to invent all of the material from scratch.

• Overview of the category and styles in that session. If you dedicate each study session to one or two categories, consider reviewing the styles under scrutiny. It’s a good opportunity to brush up on specifics, but also to compare notes and observations leading into the session, as well as how those styles compare to others in the style guide.

• Structured evaluation and scoresheet practice. Perform full sensory evaluations and practice filling out scoresheets with the session’s relevant beers. Time your performance and see how complete you can be with 10 minutes per beer. Compare scores and notes. Make sure that everyone feels comfortable expressing their impressions freely! Doug Brown of Quality Ale and Fermentation Fraternity (QUAFF) homebrew club urged: “Do [your scoresheet practice] with people with whom you will feel comfortable sharing your honest impressions of what you taste, without fear of being ‘wrong’ or describing a taste that you think will sound ‘silly.’”

• Rotating skill-building exercises. If your group is ambitious, allocate the last 15 minutes or so for other exercises that develop your sensory and descriptive abilities. (Suggestions for this under “Skill Building” later in the article.)

Knowledge Building

Of the segments described for meeting formats earlier, two of them (overview of category/style, and structured evaluation and scoresheet practice) are self-explanatory. But what about those “short presentations”?

John Aitchison of the Maltose Falcons homebrew club advises, “The judge’s job is to carry on a one-way conversation with the brewer about the beer being judged. That brewer wants the details about their beer and how it can be improved . . . how can you best help him?”

“Study the brewing process, reading articles from BYO and Zymurgy, and brewing books,” suggests Larry Reuter from Society of Akron Area Zymurgists (SAAZ) homebrew club. “How does this help on the tasting exam? It gives you the understanding of what the brewer needs to accomplish to make that specific style of beer.”

Combine that with Aitchison’s comments and you get the picture. As a judge, you need to provide knowledgeable, actionable feedback to the people who paid to enter the competition. So you better believe that the tasting exam is going to evaluate you on your ability to provide that kind
of feedback.

And that’s what these short presentations are about: Developing “brewing book smarts.”

Luckily we can refer to the BJCP’s Beer Judge Training & Study Program. That document provides outlines for discussions on:

• BJCP process and guidelines
• Perception and descriptive ability
• Feedback and troubleshooting
• Beer judging exam and application to scoresheets
• Grains and malting
• Mashing and water
• Hops, boil, adjuncts, and specialty ingredients
• Yeast and fermentation
• Conditioning and packaging

These discussions help you develop your mastery in the long-term, but thinking ahead to the tasting exam in the short-term:

• What tactics can you use to ensure a thorough and complete scoresheet?
• What strategies can you use to place a beer in the correct scoring bracket?• Can you map certain ingredients and processes onto specific styles for stylistic feedback?
• Can you trace certain technical faults to brewing process? To fermentation process? To packaging/storage process? Can you recommend appropriate remedies for each?

Skill Building

The absolute minimum for building your tasting skills is to fill out scoresheets (with time constraints!) for classic commercial examples. The classic examples will familiarize you with the styles. Working through scoresheets gets you into the habit of critically evaluating each beer, as well as preparing you for the pressure of the actual tasting exam.

But this kind of tasting exercise has its limitations. First, by using classic examples, you can be reasonably confident that the beer you’re evaluating aligns well with the style — so they may not help you identify when a beer is in the wrong category. And given that they’re commercial examples, most of the time (but certainly not always) they won’t have severe faults or off-flavors — so they won’t help you there either.

In other words, non-blind tastings of classic examples will only help you so much. Fortunately, there are plenty of other exercises you can do with your study group to round-out your evaluation capabilities.

Calibration scoring

“Scoring accuracy” is one of the dimensions you’ll be graded on as part of the tasting exam. Here, the graders look at the arithmetic difference between the score you assigned and the proctors’ consensus score. While your performance on scoring accuracy is largely out of your control (at least it feels that way), there are still some measures you can take to narrow the gap.

If “National” ranking (or above) judges regularly attend your sessions, take advantage of their mentorship. Compare scoresheets with them. What scores did they assign and why? What feedback can they give you about your own assessment? Apply that feedback and do it again. See if you can reliably get within 2–3 points of them.

Off-flavor workshops

Part of judging is recognizing the flaws in a given beer and providing feedback to the brewer on how to correct them. That said, it’s important to learn how to recognize the off-flavors in beer because they provide clues about what those faults are.

By using an off-flavor kit (sometimes called flavor standards), you can start to train your senses to perceive the aromas and flavors associated with these compounds. Training with your group against a common standard can illuminate the different associations that people have and descriptors that they use to communicate about those compounds. For example, people often describe acetaldehyde as “green apple” but it wasn’t until I attended an off-flavor workshop that I learned that I perceive it more like Play-Doh or latex paint.

A typical workshop includes a control beer that is relatively neutral in flavor (e.g., an American light lager), and then a number of samples of that beer that have had the flavor spike added to it. As you work through the spiked beers, be sure to compare them to the control so that you get an idea of how they differ. Compare notes with other group members; find out what descriptors they used (this is especially helpful when seated across from a judge that might perceive it differently) and at what intensity they perceived it (to get an idea of where on the threshold curve you are).

Several different off-flavor kits are available on the market. Basic kits usually contain six different spikes, but more advanced kits with more off-flavors are also available. If your group conducts a workshop like this, check the target volume for the kit you choose; you want to have enough spiked beer for all the people in the group. That said, as these kits can be quite expensive, this is a great way for a study group to pool its resources.

Blind “name-that-style”

A fun way to test your style knowledge is to go blind into a beer and see if you can place it. Someone at the session can either cover up the container (aluminum foil works well) or pour samples out of sight before serving them. Take a minute or two to narrow the possibilities, using your perceptions about the beer to place its style. Try to commit to one or two options before discussing as a group. Can you build consensus? Or do people have diverging opinions? Reveal the beer and its style. How close did you get? If you got it, what elements helped you to identify it? If not, what threw you off?

Triangle tests

Running a series of triangle test tastings can sharpen your ability to differentiate beers through applied sensation. The general format of a triangle test is to present tasters with three samples (usually in three different colored opaque cups); two of those samples are the same beer, while the third is different in some way. The goal is to identify the odd beer out using your senses alone. Some example combinations:

• Different examples of the same style (e.g., Bud Lite vs. Miller Light)
• Similar styles (e.g., Munich helles vs. German helles exportbier)
• The same beer but handled differently (e.g., an IPA stored cold vs. warm for a few weeks)

Sensory cross-training

When asked about his top recommendations for aspiring judges, part of Gordon Strong’s response was: “Sensory training involves a lot of practice, including tasting non-beer items (foods, etc.). Learning vocabulary helps, but you have to actually sense it and internalize it before you can
recall it.”

To cultivate your descriptive abilities in this way, try sampling other foods and beverages to create a confident mental catalog of comparisons.

For example, get citrus fruits and compare the aromas and flavors. How does the grapefruit flesh differ from the rind? How does an orange compare to a tangerine? Try some citrus fruits that you might never have had like a pomelo or a cara cara. Do it again with tropical fruits like guava, mango, papaya, pineapple, etc. And again with different breads. Try toasting some of those breads. How about different kinds of nuts?

This kind of sensory cross-training can easily be done solo, but again: I can’t understate the benefits of comparing notes with your peers.

Steward or judge a competition

Brian Pylant from Barley Legal put it this way: “Judge as often as you can. This is a skill that takes a lot of practice to improve, and there is no better practice than sitting across the table from another judge, evaluating, and discussing the beer in front of you.” I couldn’t agree more.

Keep an eye out for competitions that are near you and register as a steward or, if they will allow you, as a judge. As valuable as your study group is, sitting across from a seasoned judge with a real homebrew in front of you and actually putting your pencil to the scoresheet is the best lesson. You’ll start to establish a real sense of the time constraints, the threat of palate fatigue, and the work that goes into filling out a thorough scoresheet.

Plus, there’s nothing quite like the judging experience to mobilize your motivation and focus on the upcoming exam.

Maximizing Your Chances

Let’s assume you’re going to do all of the advice in this article and pull off the ideal scenario: A good-sized study group with a stable meeting schedule and location; regular mentorship from “National” and “Master” level judges; samples of every style; meetings that lead with a knowledge-building presentation and end with skill-building exercise; an off-flavor workshop; and a field trip or three to competitions to serve as stewards and judges.

What else can you do to maximize your score on the tasting exam?

Understand how you’ll be graded

Recall that the tasting exam consists of six beers judged over 90 minutes. The scoresheet for each beer will be compared to the scoresheets from your exam proctors. BJCP “exam graders” will assess you on five judging skills: Perceptive Accuracy, Descriptive Ability, Feedback, Completeness, and Scoring Accuracy. As you study and practice, ask yourself how you’re performing on those five areas, focusing first on your weakest areas, and constantly striving to improve.

Focus on completeness

Being able to describe what you are evaluating is critical. From my own perspective, scoring well on every other skill (except “scoring accuracy”) is directly related to filling in an as-complete-as-possible scoresheet. If you describe every sensory impression and its intensity, make specific comparisons, comment on the stylistic components, and give actionable feedback about the beer, then you should be able to fill out the entire scoresheet.

Stressing this point, John Aitchison said, “Not being able to write completely and concisely might prevent a ‘National’ score.”

If you find that you have blank lines, ask yourself what you forgot to mention. The scoresheet literally tells you what to say (e.g., “Comment on malt, hops, esters, and aromatics”) — make sure not to forget any of those elements, even if all you say is “no perceptible esters.”

Do your homework

Although your study group is essential, it cannot be your only learning instrument. Read books and articles about brewing and beer styles. Read each style description 2–3 times. Make flashcards. Score beers at home and review your scoresheets. Brew a beer and take copious notes. Score more beers and limit yourself to 15 minutes. Score beer styles you don’t like or have never had. Take notes at the study group. Keep a tasting journal. (Brian Pylant even suggested taking tasting notes on your lunch.) Score even more beers and limit yourself to 10 minutes.

Did I mention practice scoresheets? Doug Brown suggests: “Filling out a scoresheet a couple times a week while enjoying a drink after work is not something most people would ordinarily think to do, but it requires only a modest commitment of time, and over a 3-month period would lead to quite a bit (over 25 scoresheets) of practice.”

Go beyond the style guide

Although a functional command of the BJCP styles is imperative for the exam, that knowledge is not sufficient for mastery. When asked about common stumbling blocks for aspiring judges, Ryan Cochrane replied, “Trying to memorize styles rather than understand the basis and building blocks of a style . . . you have to be able to understand how to get flavor profiles you may not work with on a regular basis.”

This brings to mind the famous dictum by Alfred Korzybski, “The map is not the territory.” The style guidelines are the map; ingredients, process, balance and drinkability, that’s the territory.

Balance your feedback

Don’t fall into the trap of relying on a certain kind of feedback. Perhaps you over-index on technical faults, commenting on fermentation management or packaging. Or perhaps you focus on stylistic concerns, remarking on out-of-balance elements or whether a beer would have scored better if entered as something else. As you practice judging, periodically review your scoresheets to see if you’re skewing one way or the other. The same goes for positive (reinforcing) vs. negative (constructive) feedback; if something was particularly good, say so — especially if it’s a 40+ beer.

Vocabulary & communication development

Almost every experienced judge that I asked mentioned this as a crucial skill, and one that is often neglected by aspiring judges.

“The main challenge is writing the right descriptor and the strength of that descriptor on your exam,” said Larry Reuter.

Brian Pylant described it like this: “Learn how to apply your senses to the objective evaluation of beer . . . Then you have to learn how to make the connection between what you’re perceiving and how to express that in writing. It’s a LOT harder than it sounds, and it’s much more involved than simply learning some new vocabulary. Making that connection takes a lot of time and practice . . . As you build your vocabulary and the connection between your senses and your writing, your scoresheets will get better and more detailed.”

John Aitchison put it in these terms: “Grand Master Jim Wilson has stressed learning things like reading How to Write with Style by Kurt Vonnegut and really developing a ‘beer vocabulary.’ I agree . . . Don’t write ‘malty aroma,’ write ‘moderate to strong crackery aroma with melanoidins in the background.’”

Don’t neglect the physicality

With all the emphasis on studying and knowledge, don’t forget about the physicality of judging. Remember that the tasting exam involves evaluating six beers over 90 intense minutes. Figure out some comfortable clothing for this. Learn some stretches to prevent your back from getting stiff. Develop strategies for palate fatigue. And invest in a mechanical pencil that’s comfortable to write with for an hour and a half straight.

Be skeptical

Read the style guide closely, but look for the exceptions and fuzzy edges. Investigate ingredients and process, but understand that you don’t actually know how the beer in front of you was made. Someone might put a Schwarzbier in front of you and insist that it’s an American porter. Read broadly, compare notes, and trust your senses.