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BJCP Technical Ques.
Technical Questions for the BJCP exam
| Question | Answer |
|---|---|
| What is malt? | Malt is any grain that has been "tricked" into sprouting, converting starches into sugars. |
| Name two major categories of malt used in brewing. | 1) Base Malt 2) Specialty Malts |
| What are base malts? | Base malts make up the bulk of the fermentable mash. Consider this the foundation of the beer being brewed. |
| Name two types of base malts. | 1) 2 row barley 2) 6 row barley |
| What kind of base malt is North America typically associated with? | 6 row barley |
| What are Specialty Malts? | Malts used to add specific color and/or flavors. |
| What is another name for Specialty Malts? | Character Malts |
| Name three types of Specialty Malts: | - Crystal Malt - Peated Malt - Black Malt - Biscuit Malt |
| What is the Acrospire? | The sprout at the end of a seed when it begins to germinate. |
| Why is 6 row barley harder to brew with? | Higher protein content results in greater amount of protein-polyphenol complexes during wort boiling & cooling, as well as increased problems with haze in the beer. The husk of the malt is high in tannins that contribute to haze, and astringent tastes. |
| How are the weaknesses of 6 row barley tempered? | With the use of adjuncts, rice and corn typically. |
| Why is the Endosperm of the Malt important? | It provides the starches and proteins used to provide energy to the Acrospire. |
| Briefly describe the malting process. | Grains are steeped for 2-3 days. Germinated for 6 - 10 days. Dried to inhibit further growth. Kilned to achieve color and flavor. |
| Name the contents of malt. | - Sugar & Starches - Enzymes - Proteins - Tannins - Polyphenols, Cellulose - Nitrogenous compounds |
| Name three types of enzymes found in malt. | - Diastatic - Proteolytic - Debranching |
| Name the two types of diastatic enzymes found in malt. | - Alpha Amylase - Beta Amylase |
| What is the function of the diastatic enzymes? | It is an enzyme group that converts starches to sugars. |
| Name four categories of adjuncts. | - Unmalted grain - Honey - Sugars - Fruits and Fruit Juices |
| A strong, green apple taste to your beer would indicate a presence of what? | Acetaldehyde |
| How is astringency different from other off flavors? | As astringency is the puckering of the taste buds, it's a mouthfeel characteristic more than a taste characteristic. |
| Name three possible causes of excessive bitterness. | 1) Over-hopping, especially with alpha hops. 2) High concentration of magnesium and sulfates in the water. 3) Oxidation of the beer. |
| A buttery taste to your beer would indicate a presence of what? | Diacetyl |
| DMS stands for what? | Dimethyl-Sulfide |
| A banana taste to your beer would indicate a presence of what? | Esters |
| A skunk aroma to a beer indicates a presence of what? | mercaptans |
| A beer that smells like band-aids would indicate the presence of what? | Phenols, specifically chlorophenols |
| A beer that has a papery/cardboard taste would indicate the presence of what? | Oxidation |
| Name other possible phenol characteristics that are seen as acceptable in some beers. | 1) Clove aroma/taste 2) Smoke aroma/taste |
| Say you have a beer with a sour taste, but is missing that green apple aroma and/or a vinegar-like taste. What is likely present in the beer? | Lactic Acid |
| Is Acetaldehyde ever appropriate in beer? | Yes. It is acceptable in light, standard, and premium American Lagers. |
| Is astringency ever appropriate in beer? | No. |
| Is bitterness ever appropriate in beer? | Yes. It is acceptable in IPA's, Pale Ales, and English Bitters. |
| Is diacetyl ever appropriate in beer? | Yes. It is acceptable in Scotch Ales, Stouts, Pale Ales, Czech Pils, and Oktoberfests, |
| Are cardboard-like flavors ever appropriate in beer? | No. |
| Are Medicinal/Band-Aid like flavors ever appropriate in beer? | No. |
| Are clove-like flavors ever appropriate in beer? | Yes. Belgian Witbier |
| Are skunk aromas or flavors ever appropriate in beer? | No. |
| Are musty flavors ever appropriate in beer? | Yes. Bier de Garde. |
| Are sherry flavors ever appropriate in beer? | Yes. English Old Ales, Barleywines. |
| Are yeasty aromas/flavors ever appropriate in beer? | No. |
| Are sweet flavors ever appropriate in beer? | Yes. Strong Ales. Low levels of sweetness are acceptable in lambics and light American Lagers. |
| What are the causes of acetaldehyde in a beer? | * Premature removal from yeast * Premature flocculation * Oxygen depletion * Improper Sanitation techniques. |
| What causes skunkiness in beer? | Exposing beer to ultraviolet rays. Especially if stored in green or clear bottles. |
| What are the causes of diacetyl in a beer? | * Premature racking or lagering * Low Fermentation Temperature * Pediococcus * Mutant Yeast |
| What are some of the causes of Lactic Acid sourness in a beer? | * Poor Sanitation * Acid causing bacteria such as lactobacillus or pediococcus * Some yeast strains * mashing too long |
| What are some of the causes of excessive sweetness in a beer? | * Low attenuation of the yeast. * High temperature mash * Excessive use of crystal malt, maltodextrin, or dextrin malts. * Excessive use of lactose (think milk stouts) * Premature Lagering |
| What are some causes of astringency in beers? | * Oversparging * High temperature mash with highly Alkaline water. * Excessive hopping |
| What are some of the causes of the presence of phenols in beer? | * The use of tap water * Sanitation techniques that use chlorine * Wild yeast |
| What are some of the causes of the presence of esters in beer? | * Alcohols combined with acids at higher temps. * Yeast strains * Higher fermentation temperatures * Higher gravity worts |
| A pear taste to your beer would indicate a presence of what? | esters |
| If you feel a slickness on the back of your teeth after drinking a beer, that would indicate a possible presence of what? | Diacetyl |
| Diamethyal Sulfide can add what flavors to a beer? | Canned corn, cabbage, celery, other vegetal tastes. |
| Are DMS flavors ever appropriate in a beer? | Yes. Cream Ales. |
Created by:
KateCHopkins
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