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BJCP > T/F > Flashcards

T/F Flashcards

1
Q

A competition organizer may serve as the judge director and may also serve as a judge, provided this person has no knowledge of the association between entries and entrants [1].

A

True

[1] But the competition organizer can NOT receive judging experience points if they serve as a judge.

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2
Q

A competition’s judge director may serve as a judge, provided this person has no knowledge of the association between entries and entrants.

A

True

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3
Q

A competition organizer may serve as the judge director, provided this person has no knowledge of the association between entries and entrants.

A

True

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4
Q

A competition’s judge director may not serve as a judge, even if this person has no knowledge of the association between entries and entrants.

A

False

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5
Q

A competition organizer may not serve as a judge, even if this person has no knowledge of the association between entries and entrants.

A

False

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6
Q

A competition’s judge director may serve as the competition organizer and may also serve as a judge, provided this person has no knowledge of the association between entries and entrants.

A

True

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7
Q

An individual with knowledge of the association between entries and entrants may not serve as a judge.

A

True

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8
Q

A member of the competition staff with access to information that associates entries with entrants may serve as a judge, provided this person does not divulge information about entries and entrants to other judges.

A

False

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9
Q

The “head” judge at a table should try to tutor apprentice or lower-rank judges if time permits.

A

True

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10
Q

The steward at the table has sole responsibility for completing the Cover Sheets for beers in each flight.

A

False

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11
Q

The “head” judge at the table has sole responsibility for completing the Cover Sheets for beers in each flight.

A

True

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12
Q

The “head” judge at a table should fill out Cover Sheets for beers in his or her flight as directed by the competition management.

A

True

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13
Q

The “head” judge at a table has no responsibility for filling out Cover Sheets for beers in his or her flight unless directed to do so by the competition management.

A

False

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14
Q

The “head” judge at the table has sole responsibility for completing the Cover Sheets for beers in each flight but with the agreement of the steward may delegate the completion of the Cover Sheets to the steward.

A

True

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15
Q

The “head” judge, with the agreement of the steward, may delegate filling in of the Cover Sheets for beers in his or her flight to the steward.

A

True

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16
Q

There is no need for the “head” judge to complete the Flight Summary Sheet – the competition organizer can obtain all that information from the cover sheets.

A

False

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17
Q

If possible, there should be at least one BJCP-ranked judge in every flight.

A

True

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18
Q

When Non-BJCP judges evaluate entries in a competition, each Non-BJCP judge should be paired with a BJCP judge.

A

True

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19
Q

Non-BJCP judges may only evaluate entries if authorized by the judge director, and Non-BJCP judges should be paired with BJCP judges when possible.

A

True

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20
Q

To reduce stray odors and flavors present, beverages and foods other than water, bread or crackers should not be brought to the judging table.

A

True

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21
Q

It is acceptable to bring food items other than bread, crackers, and water to the judging table.

A

False

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22
Q

You must filter out strong scents from fellow judges or the environment from your mind rather than discussing the problem with the competition organizer.

A

False

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23
Q

Strong scents from the environment or other judges or stewards should be brought to the attention of the competition organizer.

A

True

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24
Q

Because entries cannot have any identifying marks, it is OK for a judge to judge beers in a category he or she has entered.

A

False

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25
Q

If a judge is assigned to judge a category that he/she has entered, that judge should ask the competition organizer to reassign him/her to another category.

A

True

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26
Q

If a judge is assigned to a category that he or she has entered, the judge should go ahead and evaluate the entries in that category without notifying the judge director or competition organizer.

A

False

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27
Q

Judges should not review the style being judged from the BJCP Style Guidelines while at the judging table prior to judging that style.

A

False

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28
Q

Judges may invite stewards to taste the beers in a flight, if there’s enough sample to share.

A

True

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29
Q

It is acceptable to change the order in which you judge the beers on your flight sheet from how it was printed.

A

True

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30
Q

Beers must be evaluated in the sequence specified on the flight sheet.

A

False

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31
Q

If you have eaten spicy or greasy food within a few hours prior to judging, you should use mouthwash or antiseptic rinse before judging.

A

False

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32
Q

You should avoid eating spicy or greasy food within a few hours prior to judging.

A

True

33
Q

Spicy or greasy foods should be avoided prior to a judging event because they can reduce a judge’s sensitivity to the aromas and flavors of beer.

A

True

34
Q

Perfumed shampoos and colognes should be avoided prior to a judging event because they can reduce a judge’s sensitivity to the aromas of beer.

A

True

35
Q

It is a good idea to take a decongestant prior to a judging event to increase your sensitivity to the aromas of beer.

A

False

36
Q

Calibrations beers are selected to be the standard against which entries should be judged.

A

False

37
Q

It is the responsibility of the “head” judge, in consultation with the other judges in a flight, to assign a consensus score to each entry.

A

True

38
Q

It is not necessary for scores produced by the judges on a panel to be within seven points (or less if directed by the competition director) of each other.

A

False

39
Q

After discussing the initial scores, judges should adjust their final scores to be within seven points (or less if directed by the competition director).

A

True

40
Q

Judges must adjust their scores to be within seven points (or less if directed by the competition director) of each other as part of developing a consensus score for the beer.

A

True

41
Q

The consensus score assigned to the beer is not necessarily an average score.

A

True

42
Q

When judging, It is important to evaluate entries quickly and also complete the score sheets thoroughly and completely..

A

True

43
Q

On average, experienced judges should be able to completely evaluate a beer, including arriving at a consensus, in 10 minutes.

A

True

44
Q

When there is a discrepancy in the scores for a given beer, the lower-ranked judges should yield to the opinion of the highest ranked BJCP judge at the table.

A

False

45
Q

It is acceptable to remove offensive smelling entries from the judging table after they have been evaluated.

A

True

46
Q

A judge must disqualify an entry if the bottle has raised lettering or the cap has identifying marks.

A

False

47
Q

A judge may disqualify an entry if it has an improper bottle or cap.

A

False

48
Q

Only the judge director or competition organizer can disqualify an entry.

A

True

49
Q

The results of the bottle inspection does not affect the scoring.

A

True

50
Q

Snide or rude comments are unacceptable on scoresheets.

A

True

51
Q

Pour each entry in a manner that gives it its optimum appearance, keeping in mind that some entries may be over- or under-carbonated.

A

True

52
Q

When you suspect an entry has been placed in the wrong flight based on the style being judged, you should request that it be judged in a different flight instead.

A

False

53
Q

When you suspect an entry has been placed in the wrong flight based on the style being judged, you should consult with the judge director or competition organizer.

A

True

54
Q

Sniff the entry immediately after pouring to ensure proper evaluation of volatile aromatics.

A

True

55
Q

There is no need to sniff the aroma immediately after pouring the entry into the glass.

A

False

56
Q

Judges should complete the evaluation of each entry before moving on to the next.

A

True

57
Q

It is not necessary to offer any feedback for improvement if you score a beer above 40.

A

False

58
Q

It is common practice to refrain from sharing your thoughts while judging a beer until the other judges have completed their scoresheet.

A

True

59
Q

If you are very familiar with a beer style, it is preferable to disregard the BJCP Style Guidelines and rely on your personal expertise instead.

A

False

60
Q

If rushed, it’s acceptable to write only comments and an overall score on a scoresheet, leaving the scores for the subsections blank.

A

False

61
Q

If rushed, it’s acceptable to write only 1-2 comments on a scoresheet as long as the numeric score is filled out.

A

False

62
Q

If a beer is a “gusher” or has an unpleasant aroma upon opening, a judge may assign a courtesy score of 13 without tasting and commenting on the characteristics of the beer.

A

False

63
Q

All beers should be tasted and scored, even if they are “gushers” or have an unpleasant aroma upon opening.

A

True

64
Q

It is appropriate to penalize the entrant if the beer is not served at the proper temperature.

A

False

65
Q

If the beers are not served at the proper temperature, judges should work with the competition staff to resolve the problem.

A

True

66
Q

In each section of a scoresheet, you should only comment upon the most prominent features of each entry, not subtle characteristics.

A

False

67
Q

Judges’ comments must not include phrases like “if you used ..”

A

False

68
Q

Judges’ comments must not include phrases like “did you ..”

A

False

69
Q

Judges’ comments must include a complete evaluation of the sensory aspects of the entry and how those aspects relate to the style guidelines.

A

True

70
Q

Judges’ comments should be constructive and reflect knowledge of the brewing, fermentation, bottling, and handling process.

A

True

71
Q

Judges’ comments need to provide information on how to improve the entry as warranted.

A

True

72
Q

Scores should not be assigned to the aroma section immediately because the entry’s aroma profile may change over time.

A

True

73
Q

Each section must be scored with a number prior to writing any comments, to best capture your first impressions.

A

False

74
Q

To assure objectivity, you should never write your full name or put contact information on the scoresheet.

A

False

75
Q

You should write your full name and judging rank on each scoresheet.

A

True

76
Q

You should always fill out the “Style Scales” on the scoresheet, as a good check against your scores.

A

True

77
Q

You should use the “Overall Impression” section of the scoresheet to refer to how the entry compares to other entries in the flight.

A

False

78
Q

You should use the “Overall Impression” section of the scoresheet to comment on how much you enjoyed the entry or provide suggestions for how to improve the beer.

A

True

79
Q

A score in the “Outstanding” range is reserved for entries that not only lack flaws but also have the hard-to-define “extraordinary” character that great beers have.

A

Tru

BJCP (1 decks)

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