Advancing Your Beer Judging Skills: Techniques and Tips
Explore the latest updates and advancements in beer judging techniques as shared by Gordon Strong. Learn about the global growth of BJCP, including the increasing number of judges outside the US. Discover sensory analysis, aroma techniques, tasting tips, and how to effectively communicate structured tasting notes. Enhance your beer judging abilities with practical insights and guidance.
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Presentation Transcript
BJCP Update and Master Judging Techniques Gordon Strong
BJCP News BJCP is now in 44 countries 30% of exams are now outside the US Growth rate higher outside the US (judges, exams, and competitions) 10 exam graders fluent in Spanish Translated materials Online exams in Spanish, Portuguese, Chinese Regional Representatives and Assistants Northeast US and International: Scott Bickham Canada (Ontario and eastward) is in Northeast region Canada (Manitoba and westward) is in North region (Brian Joas) Rick August is regional assistant in Western Canada (Regina)
20% of BJCP judges live outside of the US 51 336 35 32 26 8 746 5 5140 18 20 3 39 70 19 8 3 12 14 22 150 1 202 65 45 51 6 5 Data as of May 2017
2016 Annual Report Highlights BJCP passed 10,000 judges worldwide Assistant Regional Representatives added Training for exam graders created Cider exam development continues 2015 Style Guideline transition complete BJCP web site migration in progress New content continues to be created for the web site BJCP newsletter now published online
Sensory Analysis Overview Use all your senses Capture perceptions in your own words Organize using Scoresheet sections Be thorough and complete First impressions matter Do you like it? Would you drink it?
Aroma Techniques Low sniff High sniff Drive-by sniff Dog sniff Swirl Capping Temperature effects Refreshing or resetting your nose
How Your Tongue Works NO YES
Tasting Techniques Clean palate Small sips Tongue swish, slowly, push beer not whip it Rest beer on tongue, allow to warm Chew Aerate Swallow (use good form) Exhale through nose with mouth closed
Structured Tasting Communication is the goal Describe in detail what you perceived Use the Scoresheet as a guide Go section by section Use section prompters for completeness For each component Is it present? If so, at what level? Describe in detail be precise if you can Quantity and quality Think about balance of components
Descriptor Hierarchy Fruity Citrus Lemon Orange Tangerine Tropical Mango Passionfruit Pineapple Pome Apple Pear Quince Passionfruit Fruity Tropical
Evaluating for Style Understand the essence of the style Overall impression and balance What must be present What separates it from other styles Understand the range of the style Don t over-emphasize a single phrase Don t let a single example define the style Read everything in context Order and intensity of descriptors Required vs. optional elements
Capturing Comments Method matters more than the form used Get your information across Help the brewer by not guessing Justify your final result (score, rank, assessment) What you perceived is more important than how to fix
Scoresheets BJCP (Normal) BJCP (Checklist) GABF
