Introduction to Quiz Questions
The Quiz Questions here are organized by topic. There are no quiz questions based on the new 2004 BJCP Guidelines, and none as well for Mead and Cider. However, this all might change. We’ll make updates as required. Select each section heading for the answers — No cheating! ;o)

BJCP

1. BJCP: What is an Apprentice Judge?
2. BJCP: What is a Recognized Judge?
3. BJCP: What is a Certified Judge?
4. BJCP: What is a National Judge?
5. BJCP: What is a Master Judge?
6. BJCP: What is a Grand Master Judge?
7. Definition: What is a Competition?
8. Definition: What is a Session?
9. Definition: What is a Flight?
10. Definition: What is a Mini-BOS?
11. Definition: What is a Best Of Show (BOS) Round?
12. Definition: What is an Organizer?
13. Definition: What are Staff?
14. What the purpose of the Beer Judge Certification Program?
15. What the easiest question on the BJCP Exam to answer? 

Equipment

1. Definition: What is an Attemperator?
2. Definition: What is a Beer Engine?
3. Definition: What are Burton Unions?
4. Definition: What is a Hydrometer?
5. Definition: What is a Lauter Tun?
6. Definition: What is a Parti-Gyle?
7. Definition: What is a Saccharometer?
8. Compare & contrast whirlpools, hop backs & grants.
9. Definition: What are Yorkshire stones? 

Process

1. Describe the process of malting.
2. Definition: What is mashing?
3. Definition: What is Saccharification?
4. Definition: What is sparging?
5. Definition: What is Lauter?
6. Definition: What is decoction?
7. Definition: What is RIMS?
8. Definition: What is Vorlauf?
9. Describe Crystal malts.
10. Describe Roasted malts.
11. Definition: What is imbibing? 

Water

1. Definition: What is a buffer?
2. Definition: What is salt?
3. Definition: What is pH?
4. List & describe the primary ions found in brewing water.
5. Definition: What are Burton salts?
6. Definition: What is Calcium Chloride?
7. Definition: What is Chalk?
8. Definition: What are Epsom salts?
9. Definition: What is Gypsum?
10. Definition: What is Slaked Lime? 

Malt

1. Definition: What is malt?
2. Definition: What is two-row barley?
3. Definition: What is six-row barley?
4. Describe & illustrate a barley corn.
5. Definition: What are carbohydrates?
6. Definition: What are amylopectin & amylose?
7. Definition: What is cellulose?
8. Definition: What is an Acrospire?
9. Definition: What is an Endosperm?
10. Definition: What is a husk?
11. Definition: What is a rootlet?
12. Definition: What is gelatinization?
13. Definition: What is germination?
14. Definition: What is are monosaccarides, disaccarides & trisaccarides?
15. Definition: What is are polysaccarides & oligosaccarides?
16. Definition: What is dextrin?
17. Definition: What is fructose?
18. Definition: What is glucose?
19. Definition: What is lactose?
20. Definition: What is maltose?
21. Definition: What is maltotetraose?
22. Definition: What is maltotriose?
23. Definition: What is melibiose?
24. Definition: What is sucrose?
25. Definition: What is raffinose? 

Hops

1. Definition: What is Gruit?
2. Describe why hops are used in brewing.
3. Describe the various forms of packaging for hops & why are they used.
4. Describe & illustrate a hop flower.
5. Definition: What is a bracteole?
6. Definition: What is a bract?
7. Definition: What is lupulin?
8. Definition: What is are lupulin glands?
9. Definition: What is a strig?
10. Definition: What is a strobile?
11. Definition: What is a rhizome?
12. Definition: What is are hop resins?
13. Definition: What is Alpha acids?
14. Definition: What is essential oil?
15. Definition: What is Myrcene & Humulene?
16. Definition: What is dry-hopping? 

Yeast

1. Definition: Saccharomyces uvarum, S. carlsbergensis, S. cerevisiae, Lactobacillus delbrueckii: What's the difference?
2. Definition: What is Yeast Nutrient?
3. Describe the lifecycle of Yeast.
4. Definition: What is racking?
5. Definition: What is rousing?
6. Definition: What is lagering?
7. Describe five characteristics of Yeast.
8. Definition: What is glycogen?
9. Definition: What is Autolysis? 

Mashing

1. Definition: What is grist?
2. Definition: What is Starch?
3. Definition: What is steeping?
4. Definition: What is protein?
5. Definition: What is a protein rest?
6. What happens in a proteolytic conversion?
7. Definition: What is an acid rest?
8. Definition: What is Liquefaction?
9. Definition: What are Peptides?
10. Definition: What are Phosphates?
11. Definition: What is Phytase?
12. Definition: What are Polyphenols?
13. Definition: What is double mashing?
14. Definition: What is partial mashing?
15. Definition: What is infusion mashing?
16. Definition: What is step-infusion mashing?
17. Definition: What is extract efficiency?
18. Define the degree of extract.
19. Definition: What is Gyle? 

Boiling

1. Definition: What is wort?
2. Definition: What does boiling do?
3. What role does evaporation play?
4. What is the Volatilization?
5. What is the Isomerization?
6. Definition: What is carmelization?
7. Definition: What are Maillard reactions?
8. Definition: What are melanoidins?
9. Definition: What is fining?
10. Definition: What is Irish Moss?
11. Definition: What is a break? 

Fermentation

1. Definition: What is Aerobic & Anaerobic?
2. Definition: What is “Alcohol By Volume” (abv)?
3. Define the calculations for Alcohol by Volume/Weight given Balling & SG.
4. Definition: What is Kraeusen?
5. Definition: What is Attenuation?
6. Definition: What is a Flocculation?
7. Definition: What is a Diacetyl Rest?
8. Definition: What is trub?
9. What affect does Nitrogen have on beer?
10. Definition: What is Brewer’s Gelatin?
11. Definition: What is Isinglass?
12. Definition: What is Pectic Enzyme?
13. Definition: What is Polyclar? 

Sanitation

1. Why do we boil water used in brewing?
2. With regard to sanitation, describe the alternatives to boiling.
3. Definition: What is Faecal bacteria?
4. Describe gram-positive & gram-negative bacteria.
5. Describe CIP.
6. Definition: What is TSP?
7. Definition: What is Iodophor? 

Terms

1. Definition: What is an adjunct?
2. Definition: What is Lovibond?
3. Definition: What is SRM?
4. Definition: What is IBU?
5. Definition: What is OG & FG?
6. Definition: What is the Reinheitsgebot?
7. Describe counter-pressure & counter-pressure fill.
8. Definition: What is Ullage? 

Lambics

1. Where are Lambics from?
2. Describe the process of making Lambics.
3. Lambic fermentation: Name the primary flavor components and describe how they affect the beer.
4. What is the water profile for a Lambic?
5. Describe the hops used for making Lambics.
6. What is a Straight-Lambic and name a commerical example.
7. What is a Geueze/Gueze and name a commercial example.
8. What is a Fruit Lambic and name commercial examples.
9. What is an Oud Bruin and name a commerical example.
10. What is a Flanders Red Ale and name a commercial example. 

Compare and Contrast

Use this section to help familiarize yourself with the various styles, understand why they are different, and to practice building your vocabulary and written expression. The optimum time to complete each of these comparisons is 8 to 12 minutes if you wish to survive the Exam.

1. Describe and differentiate the different styles of Bitter & English Pale ales and give a commercial example of each.
2. Describe and differentiate the different styles of Scottish ales and give a commercial example of each.
3. Describe and differentiate the different styles of Brown ales and give a commercial example of each.
4. Describe and differentiate the different styles of American Pale ales and give a commercial example of each.
5. Describe India Pale ales and give commercial examples.
6. Describe and differentiate the different styles of Porter ales and give a commercial example of each.
7. Describe and differentiate the different styles of Stout ales and give a commercial example of each.
8. Describe and differentiate the different styles of English & Scottish Strong ales and give a commercial example of each.
9. Describe and differentiate the different styles of Barley wine & Imperial Stout and give a commercial example of each.
10. Describe and differentiate the different styles of Light ales and give a commercial example of each.
11. Describe and differentiate Fruit beer and give a commercial example of each.
12. Describe and differentiate Herb/Spice/Vegetable beer and give a commercial example of each.
13. Describe and differentiate the different styles of Smoke-flavored beer and give a commercial example of each.
14. Describe & differentiate the different styles of American Lagers & give a commercial example of each.
15. Describe & differentiate the different styles of European Pale Lagers & give a commercial example of each.
16. Describe & differentiate the different styles of Koelsch & Altbier & give a commercial example of each. 

Practice Exam Questions

The Exam will always have one question on the BJCP, one on process, one on off-flavors and how to correct it, one on recipe formulation, one on ingredients, and one with compare-contrast styles. We will discuss answers and other sample questions in class.

1. BJCP: What is the purpose of the BJCP?
2. BJCP: Outline the judging levels and their requirements.
3. BJCP: How does one participate and advance within the BJCP?
4. Provide a complete all-grain recipe for any beer style (this will be named on the exam), listing ingredients and procedure. Give volume and original and final gravities. Explain why the recipe fits the style.
5. Describe and discuss the following beer characteristics. What causes them and how are they avoided and controlled? Are they ever appropriate, and if so, in what beer styles? (Three physical properties and may be off-flavors)
6. Identify, describe, and give commercial examples of a major beer style commonly associated with: (Three style-originating brewing centers/cities will be listed)
7. What are five primary purposes for boiling wort and how does the brewer achieve these objectives?
8. Describe the stages of yeast development and give five considerations in selecting the appropriate yeast strain for a given beer style.
9. Describe & illustrate a hop flower.
10. Describe & illustrate a barley corn.
11. Describe the mineral profile of the water found in the following brewing cities: (Five brewing centers/cities will be named). Describe the effect the water has on the styles brewed in each city.
12. Describe the major brewer's malt varieties, and briefly indicate the character of each and why it is used by the brewer. (The answer should include Levibond color. )
13. Explain what happens during the mashing process. Describe three different mashing techniques and the advantages and disadvantages of each.