BJCP - Aroma Descriptions

Question 1

Pleasantly grainy-sweet (Munich Helles)

Answer 1

Clean Pils malt aroma dominates

Question 2

Low to moderately-low spicy noble hop aroma

Answer 2

Low background note of DMS (from Pils malt)

Question 3

No esters or no diacetyl

Answer 3

Light grainy Pils malt character (sometimes Graham cracker-like [German Pils])

Question 4

Distinctive flowery noble hops

Answer 4

Spicy noble hops

Question 5

Clean, no fruity esters

Answer 5

Initial sulfury aroma (from water and/or yeast)

Question 6

Typically showcases the signature NB hops (w/ woody, rustic, minty qualities) moderately to high strength

Answer 6

Light fruity acceptable

Question 7

Hop aroma moderate to moderately low w/ any variety of hops but UK most traditional (ESB)

Answer 7

Med to medium high malt aroma, often w/ low to moderate strong caramel component (ESB)

Question 8

Moderate low to moderate high fruity esters

Answer 8

May have light, secondary notes of sulfur /or alcohol

Question 9

Roast aroma (often w/ light burnt, black malt character (Robust Porter))

Answer 9

Optionally may show some additional malt character in support (grainy, bready, toffee-like, caramelly chocolate, coffee, rich, and/or sweet) (Robust Porter)

Question 10

Hop aroma low to high; same US versions dry hopped

Answer 10

Fruity esters are medium to none (Robust Porter)

Question 11

Mild roasted grain aromas, often w/ a coffee-like character (oatmeal stout)

Answer 11

Fruitiness should be low to none

Question 12

A light oatmeal aroma is optional

Answer 12

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