Barleypopmaker's Beer Blog

~I know you drank the beer, but did you experience it?

Barleypopmaker's Beer Blog - ~I know you drank the beer, but did you experience it?

Entrance Exam Mock Quiz

Welcome to your Entrance Exam Mock Quiz


Generally speaking, if your water tastes good and is free from chlorine, heavy metals, and otherwise smells fine; it should be adequate for brewing.

Saccharomyces Cerevisiae is commonly referred to as ______ ______.

In which style listed below are low levels of Diacetyl allowed?

In the 2008 style guidelines, which category would a beer described as a "Belgian Dubbel aged on oak with raspberries" best fit into?

In regards to water, ________ will enhance the perception of malt and _______ will enhance the perception of bitterness.

What is the correct IBU range for a Dry Stout?

During the _____ phase of fermentation, the yeast have already acclimated to their environment and have started using oxygen for reproduction.

What pH range is ideal in the mash?

When comparing a Baltic Porter to a Robust Porter, the Baltic porter typically will be _________.

Assuming you have scored a 70 or higher on the tasting exam, how many total points do you need to achieve the rank of Certified?

Mashing is the process of converting sugar to alcohol.

Your Main purpose as a BJCP Judge is to _________________.

The acceptable OG range for an Oktoberfest/Marzen beer is 1.050-1.057

Beta-amylase works best at a temperature between 150-160° F (66-71°C) and has an optimal temperature of 158°F (70°C)

Choose all that apply. What Ingredients listed below are typically found in a Witbier?

Diacetyl tastes and smells like __________.

You are judging a beer and when you pop the cap the beer gushes out of the bottle and you do not have enough in the bottle for 2 judges to sample. Which 2 answers could be the correct course of action?

From the choices, what is the most correct difference between an American Pale Ale and American Amber Ale?

Which overall impression matches a California Common?

You are judging a beer that you perceive to have a cooked corn aroma. What is the most likely cause?

From the list below, which temperature range would be considered the Protein Rest?

Which attribute listed below is not a benefit of boiling wort.

In American Ales, like American IPA and American Pale Ale, what flavors and aromas can the American hop varieties impart?

Choose All that Apply: German Pilsner and American Premium Lager share what three characteristics?

Conversion of sugars to ethanol and carbon dioxide also called fermentation is an aerobic activity performed by the yeast.

Be sure to click Submit Quiz to see your results!

  • Steve says:

    I assume the results are:

    Correct answers


    January 21, 2016 at 8:07 am
    • Barleypopmaker says:

      That is correct!

      February 1, 2016 at 5:57 pm
  • Dean Tummers says:

    THat was great. I hope you don’t mind, but because I tend to test so badly, I’ll be making use of this again in the next week. And thanks for the tips; they’re invaluable.

    February 28, 2016 at 8:57 pm
  • Chad says:

    I wish I could have seen which answers I got right and wrong. This was still helpful, thank you.

    March 18, 2016 at 4:22 pm

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