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What makes a Stout

I've brewed up what the recipe calls a Stout, and from the samples I've taken, its quite good I think. There is a local competition coming up, and I was thinking about entering it, but I'm not sure ...
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1answer
104 views

What are the most and least competitive categories in BJCP sanctioned competitions?

It seems like there are a lot more entries in certain style categories (American Ale, Belgian and French Ale, Specialty Beer) and a lot fewer in others (Lager categories). A category with more entries ...
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2answers
141 views

BJCP Category for a Black Witbier

After seeing that Guinness was making a black lager I decided that I wanted to try to make a darker version of a lighter colored beer. Having recent success with a Witbier I decided that it would be a ...
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1answer
108 views

BJCP Study Material

I'm going to begin studying for the BJCP exam. I was looking into some study materials, and could use some direction. I was thinking of Purchasing Michael Jacksons Beer Companion, the first edition ...
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2answers
260 views

What is “well attenuated maltiness”?

I am studying to become a BJCP judge. I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly. It says Moderate to ...
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2answers
876 views

What BJCP category does this breakfast stout fall under?

Into what BJCP category should I enter this beer for competition? I think I have to enter it in 21A - spice, herb, or vegetable beer - due to the use of cacao nibs, coffee, and bourbon. The ...
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3answers
305 views

What type of reference beer should I use for flavor doctoring?

I've been looking for resources on how to really taste some of the commonly referred to tastes out there. For instance, people say that phenols taste like band-aids. But I really have no clue what ...
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126 views

Opinions on the BJCP

Are you a BJCP certified judge? How does it affect and influence your homebrewing?