Beer Judge Certification Program (BJCP) Practice Test

These questions are part of the practice quiz. Start practicing

• Is sniffing the aroma immediately after pouring necessary for effective evaluation?
• Who has the authority to disqualify an entry from a competition?
• What fermentation byproduct can smell like bananas?
• What is the role of a competition organizer regarding judging assignments?
• When should a judge’s first impressions be captured during the judging process?
• Can a judge director serve as a judge for a single entry category at the same time?
• To ensure objectivity, what should judges avoid writing on the scoresheet?
• Is the head judge required to fill out the Flight Summary Sheet?
• What is the significance of the "Color" descriptor in beer style guidelines?
• When informing about flaws in a beer, are judges allowed to use phrases like "did you...?"
• How should judges react if they have previously judged a beer.
• What role do hops play in beer brewing?
• How do hops contribute to beer foam stability?
• What contributes to the characteristic head of beer?
• Why is it important to fill out the "Style Scales" on the scoresheet?
• Which of the following is an indication of a well-balanced beer?
• Is it appropriate to penalize the entrant if the beer is served at the improper temperature?
• How many beer styles are currently recognized by the BJCP?
• What is the recommended action if you taste off-flavors in a beer?
• Must beers be evaluated in the sequence specified on the flight sheet?
• What writing tool is preferable on scoresheets to avoid odor interference?
• What should a judge do if they feel strong scents are affecting their evaluation?
• Who is primarily responsible for completing the Cover Sheets for beers in each flight?
• In beer, what does the term "Esters" denote?
• Can a judge who has prior knowledge of entries and entrants serve as a judge in the competition?
• How should judges adjust their final scores?
• Must judges' comments be constructive?
• In the BJCP exam, what does the term "off-flavor" refer to?
• What are the key characteristics of a Belgian Witbier?
• What does the acronym "IBU" stand for in brewing?
• Is it acceptable for judges to invite stewards to taste the beers in a flight?
• What is a "session beer"?
• What is the courteous lower limit for scores assigned to "Problematic" beers?
• Should judges converse during a flight that has already concluded?
• What can result from contamination by wild yeast in brewing?
• In BJCP judging, what does clarity primarily indicate about a beer?
• What typically influences the flavor profile of a "Saison" beer?
• Is it acceptable to bring food items other than bread, crackers, and water to the judging table?
• What is essential to keep in mind regarding communication after a flight?
• If a judge has entered a beer in a category, what is the ethical action regarding judging?
• Can a judge director not be eligible to serve as a judge if they have knowledge of the association between entries and entrants?
• Why might it be detrimental to judge entries in the wrong flight?
• What is an essential quality a judge should maintain while evaluating beers?
• Which ingredient is responsible for the aroma and flavor complexities in beer?
• If a gusher beer is encountered, what should the judge do?
• What does the finish of a beer refer to?
• Is it true that judges' comments must include a complete evaluation of the sensory aspects of the entry?
• What is the primary purpose of the Beer Judge Certification Program (BJCP)?
• What responsibility does the competition management have in directing the head judge?
• What defines an Amber Ale?
• Are judges required to comment on subtle characteristics of a beer entry?
• How does "extraction" affect the brewing process?
• Overall, should judges provide a balanced view of a beer's qualities?
• Is it true that a judge director can serve as a competition organizer?
• What should judges avoid consuming within a few hours before a judging event?
• Must judges avoid phrases like "if you used..." in their comments?
• Is it acceptable for judges to discuss strong scents during the competition?
• Should judges review the sub-style being judged from the BJCP Style Guidelines while at the judging table?
• Is the consensus score assigned to a beer necessarily an average score?
• All beers should be tasted and scored, even if they are "gushers" or have an unpleasant aroma upon opening. Is this statement true or false?
• What environmental factors can affect beer production?
• What should a judge do if they encounter a serious defect in a sample?
• In terms of fair judging, what is crucial for judges to avoid?
• How should judges approach their initial scoring?
• Why is water quality important in brewing?
• What factor in brewing greatly affects the beer's final gravity?
• If time is limited, what is acceptable to write on a scoresheet?
• Which of these statements about the head judge's responsibilities is true?
• Is it true that the head judge does not need to fill out Cover Sheets for each beer?
• How is beer clarity assessed by BJCP judges?
• Should the head judge at a table try to mentor apprentice judges if time allows?
• What is the purpose of pouring first and evaluating later?
• What is the ideal storage condition for beer?
• What is the definition of fermentation in brewing?
• How long should experienced judges take to completely evaluate a beer?
• How does the result of a bottle inspection affect the scoring of a beer?
• According to competition guidelines, can a competition organizer serve in both director and judge roles?
• How should novice judges evaluate entries in a competition?
• Which of the following is NOT one of the main beer ingredients?
• What is one significant reason to avoid bringing foods and beverages other than water, bread, or crackers to the judging table?
• In BJCP judging, how important is the finish of a beer?
• Who is responsible for assigning a consensus score to each entry?
• What does immediate feedback help judges to do?
• Are judges allowed to provide personal identification information on the scoresheets?
• What is a primary responsibility of a judge director?
• What does the term "mashing" refer to in the brewing process?
• Is it advisable for judge directors to influence the judging process?
• In terms of flavor, what is one effect of extreme fermentation temperatures?
• Should there be at least one BJCP-ranked judge in every flight?
• Is it correct to say that a competition organizer may disclose information about entries to other judges?
• Which exam assesses a judge's ability to taste and evaluate beer?
• Is it acceptable to only write 1-2 comments on a scoresheet if you are rushed, as long as the numeric score is filled out?
• Which aspect of perception does “mouthfeel” include?
• What is the recommended temperature for serving Pilsner?
• What characteristic does a high carbonation level impart to beer?
• What should judges do after discussing their initial scores?
• What undesirable flavor does diacetyl impart to beer?
• If a beer exhibits an unpleasant aroma or is a "gusher," can a judge assign a courtesy score without tasting?
• What is the main requirement for a competition organizer acting as a judge?
• What flavor profile is typical of a Pale Ale?
• What should judges do if they cannot reach a consensus score on a beer?
• What type of beverages should be used for calibration during judging?
• If novice judges are evaluating entries, who should they be paired with?
• What guideline must judges follow when developing a consensus score?
• What is the ideal practice regarding comments on scoresheets?
• What action should judges take if they are uncertain about a beer style?
• What action should be taken if an entry is suspected to be in the wrong flight?
• What is the lowest score that can be assigned to "Problematic" beers according to standard practice?
• What writing implement should judges avoid to minimize interference in beer aroma?
• What should a judge do if an entry has raised lettering or identifying marks on the cap?
• Name a common off-flavor associated with improper fermentation temperature.
• Can novice judges evaluate entries without authorization from the judge director?
• What is the purpose of judges' comments according to BJCP practices?
• How important is the aroma in beer judging?
• What does "mouthfeel" refer to in beer judging?
• What is a "brewer's yeast" used in beer fermentation?
• What should judges primarily focus on during a competition?
• What must judges' comments provide in relation to beer entries?
• When familiar with a beer style, should you rely more on BJCP guidelines or personal expertise?
• What are calibration beers used for during a judging event?
• Name the four main ingredients of beer.
• Should judges use mouthwash before judging if they have eaten spicy food?
• If a judge is assigned to a category that they have entered, what should they do?
• What is the correct procedure regarding section scores before writing comments?
• What does a high level of fermentable sugars typically result in?
• What does a score in the "Outstanding" range indicate about a beer?
• Which beer style is characterized by a high level of hop bitterness?
• According to the BJCP guidelines, what determines if a novice judge can evaluate entries?
• How should judges deal with a problematic beer from an entrant?
• What type of flavors are typically found in a Stout?
• Why should scores not be assigned to the aroma section immediately?
• What is implied about the consensus process in beer judging?
• What defines the style of a "Porter"?
• Why should judges avoid using perfumed shampoos and colognes?
• What sensory aspect is primarily affected by the temperature of beer?
• Why might a judge be concerned about the clarity of an Amber Lager?
• Can the head judge delegate the completion of Cover Sheets to the steward?
• What is the role of esters in beer?
• How do ales and lagers differ in terms of yeast fermentation?
• What aspect is involved in the "Overall Impression" of entries?
• Can judges change the order in which they judge the beers on their flight sheet?
• What should you do before moving on to judge the next entry?
• What does the term "Krausen" refer to in brewing?
• What type of comments are considered unacceptable on scoresheets?
• Under what condition may a judge disqualify an entry during evaluation?
• What should judges prioritize during a tasting flight?
• If a judge director serves as a judge, what is the condition they must fulfill?
• Is it acceptable to remove offensive smelling entries from the judging table after evaluation?
• In BJCP exams, how is a "Repeatedly Flawed" score indicated?
• What is the role of the competition director in scoring?
• Is it necessary for scores from judges on a panel to be within seven points of each other?
• Is it permissible to visit other flights in progress after completing your own?
• Why is aroma significant in beer judging?
• During judging, how should judges handle personal biases about beer styles?
• Does the steward at a competition table have the responsibility of completing Cover Sheets for each flight of beers?
• Is it true that a competition organizer can receive judging experience points if they also serve as a judge?
• In each section of a scoresheet, should judges comment on only the most prominent features of each entry?
• What effect does high clarity in beer typically indicate?
• Should judges' comments reflect knowledge of the brewing and fermentation processes?
• What type of yeast fermentation is used for ales?
• Is it important for judges to evaluate how sensory aspects relate to style guidelines?
• Can a competition organizer serve as a judge if they have no knowledge of the association between entries and entrants?
• Is it permissible for a judge to judge beers in a category they have entered?
• What is common practice regarding sharing thoughts while judging?
• What is the consequence for a beer that has severe flaws during the evaluation?
• What role does yeast play in the brewing process?
• What is the role of enzymes during the mashing process?
• According to best practices, how important is it to be quick while writing scoresheets?
• How can temperature affect beer tasting?
• What is a characteristic flavor of a "Wheat Beer"?
• Should strong scents from the environment or other judges be reported to the competition organizer?
• What is "oxidation" in relation to beer, and what flavor does it impart?
• Who may entrants contact if they are dissatisfied with their scoresheets?
• How do objectivity and anonymity play a role in the scoring process?
• What is the effect of spicy and/or hot foods before judging?
• Define "carbonation" in beer.
• Which of these actions should a judge avoid during a beer tasting?
• Which beer characteristic is primarily measured in IBUs?
• What undesirable character does diacetyl create in beer?
• What is the primary focus of the BJCP Written Exam?
• If there is a discrepancy in scores for a beer, who should the lower-ranked judges yield to?
• In beer judging, what is meant by "balance"?
• How can judges improve the scoring process during competitions?