Technical Questions for the BJCP exam
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| What is malt? | Malt is any grain that has been "tricked" into sprouting, converting starches into sugars.
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| Name two major categories of malt used in brewing. | 1) Base Malt
2) Specialty Malts
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| What are base malts? | Base malts make up the bulk of the fermentable mash. Consider this the foundation of the beer being brewed.
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| Name two types of base malts. | 1) 2 row barley
2) 6 row barley
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| What kind of base malt is North America typically associated with? | 6 row barley
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| What are Specialty Malts? | Malts used to add specific color and/or flavors.
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| What is another name for Specialty Malts? | Character Malts
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| Name three types of Specialty Malts: | - Crystal Malt
- Peated Malt
- Black Malt
- Biscuit Malt
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| What is the Acrospire? | The sprout at the end of a seed when it begins to germinate.
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| 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.
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| How are the weaknesses of 6 row barley tempered? | With the use of adjuncts, rice and corn typically.
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| Why is the Endosperm of the Malt important? | It provides the starches and proteins used to provide energy to the Acrospire.
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| 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.
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| Name the contents of malt. | - Sugar & Starches
- Enzymes
- Proteins
- Tannins
- Polyphenols, Cellulose
- Nitrogenous compounds
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| Name three types of enzymes found in malt. | - Diastatic
- Proteolytic
- Debranching
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| Name the two types of diastatic enzymes found in malt. | - Alpha Amylase
- Beta Amylase
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| What is the function of the diastatic enzymes? | It is an enzyme group that converts starches to sugars.
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| Name four categories of adjuncts. | - Unmalted grain
- Honey
- Sugars
- Fruits and Fruit Juices
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| A strong, green apple taste to your beer would indicate a presence of what? | Acetaldehyde
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| 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.
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| 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.
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| A buttery taste to your beer would indicate a presence of what? | Diacetyl
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| DMS stands for what? | Dimethyl-Sulfide
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| A banana taste to your beer would indicate a presence of what? | Esters
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| A skunk aroma to a beer indicates a presence of what? | mercaptans
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| A beer that smells like band-aids would indicate the presence of what? | Phenols, specifically chlorophenols
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| A beer that has a papery/cardboard taste would indicate the presence of what? | Oxidation
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| Name other possible phenol characteristics that are seen as acceptable in some beers. | 1) Clove aroma/taste
2) Smoke aroma/taste
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| 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
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| Is Acetaldehyde ever appropriate in beer? | Yes. It is acceptable in light, standard, and premium American Lagers.
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| Is astringency ever appropriate in beer? | No.
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| Is bitterness ever appropriate in beer? | Yes. It is acceptable in IPA's, Pale Ales, and English Bitters.
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| Is diacetyl ever appropriate in beer? | Yes. It is acceptable in Scotch Ales, Stouts, Pale Ales, Czech Pils, and Oktoberfests,
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| Are cardboard-like flavors ever appropriate in beer? | No.
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| Are Medicinal/Band-Aid like flavors ever appropriate in beer? | No.
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| Are clove-like flavors ever appropriate in beer? | Yes. Belgian Witbier
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| Are skunk aromas or flavors ever appropriate in beer? | No.
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| Are musty flavors ever appropriate in beer? | Yes. Bier de Garde.
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| Are sherry flavors ever appropriate in beer? | Yes. English Old Ales, Barleywines.
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| Are yeasty aromas/flavors ever appropriate in beer? | No.
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| Are sweet flavors ever appropriate in beer? | Yes. Strong Ales. Low levels of sweetness are acceptable in lambics and light American Lagers.
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| What are the causes of acetaldehyde in a beer? | * Premature removal from yeast
* Premature flocculation
* Oxygen depletion
* Improper Sanitation techniques.
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| What causes skunkiness in beer? | Exposing beer to ultraviolet rays. Especially if stored in green or clear bottles.
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| What are the causes of diacetyl in a beer? | * Premature racking or lagering
* Low Fermentation Temperature
* Pediococcus
* Mutant Yeast
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| 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
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| 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
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| What are some causes of astringency in beers? | * Oversparging
* High temperature mash with highly Alkaline water.
* Excessive hopping
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| 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
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| 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
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| A pear taste to your beer would indicate a presence of what? | esters
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| If you feel a slickness on the back of your teeth after drinking a beer, that would indicate a possible presence of what? | Diacetyl
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| Diamethyal Sulfide can add what flavors to a beer? | Canned corn, cabbage, celery, other vegetal tastes.
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| Are DMS flavors ever appropriate in a beer? | Yes. Cream Ales.
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