Additional Reading

The additional readings are split into categories of interest. First are the general BJCP items that apply to all judges in all situations followed by beer style knowledge and communicating about beer. The remaining areas are broadly divided into sections relevant for specific BJCP beer exams. Within each of those broad areas, the readings are further subdivided based on depth and complexity of coverage.

General BJCP References

  1. BJCP Style Guidelines
  2. BJCP Judge Procedures Manual

Style Knowledge

The references by Michael Jackson and Roger Protz are broad ranging and touch on many different styles while the remaining items in this subsection focus on just a few related styles.

  1. Michael Jackson, The New World Guide to Beer (Running Press, Philadelphia, 1988).
  2. Michael Jackson, Beer Companion (Running Press, Philadelphia, 1997).
  3. Michael Jackson, Ultimate Beer (DK Publishing, New York, 1998).
  4. Michael Jackson, Great Beer Guide (DK Publishing, New York, 2000).
  5. Michael Jackson, Michael Jackson’s Great Beers of Belgium (Media Marketing Communications, Antwerp, 2005).
  6. Michael Jackson, Eyewitness Companions: Beer, (DK Publishing, New York, NY, 2007).
  7. Roger Protz, The Taste of Beer (Orion Publishing, London, 1998).
  8. Terry Foster, Pale Ale, 2nd (Brewers Publications, Boulder, CO, 1999).
  9. Terry Forster, Porter, (Brewers Publications, Boulder, CO, 1992).
  10. Jean-Xavier Guinard ,Lambic (Brewers Publications, Boulder, CO, 1990).
  11. Darryl Richman, Bock, (Brewers Publications, Boulder, CO, 1994).
  12. Greg Noonan, Scotch Ale, (Brewers Publications, Boulder, CO, 1993).
  13. Eric Warner, German Wheat Beer (Brewers Publications, Boulder, CO, 1992).
  14. Pierre Rajotte, Belgian Ale (Brewers Publications, Boulder, CO, 1992).
  15. Michael Lewis, Stout (Brewers Publications, Boulder, CO, 1995).
  16. Horst Dornbusch, Altbier (Brewers Publications, Boulder, CO, 1998).
  17. Fal Allen and Dick Cantwell, Barleywine (Brewers Publications, Boulder, CO, 1998).
  18. Horst Durnbusch, Bavarian Helles (Brewers Publications, Boulder, CO, 2000).
  19. Ray Daniels and Jim Parker, Brown Ale (Brewers Publications, Boulder, CO, 1998).
  20. Eric Warner, Kölsch (Brewers Publications, Boulder, CO, 1998).
  21. David Sutula, Dark Mild Ale (Brewers Publications, Boulder, CO, 1999).
  22. Ray Daniels and Geoffrey Larson, Smoked Beer (Brewers Publications, Boulder, CO, 2001).
  23. Phil Markowski, Farmhouse Ales (Brewers Publications, Boulder, CO, 2004).
  24. Jeff Sparrow, Wild Brews (Brewers Publications, Boulder, CO, 2005).
  25. Stan Hieronymus, Brew Like a Monk (Brewers Publications, Boulder, CO, 2005).
  26. Stan Hieronymus, Brewing with wheat: the “wit’ and weizen” of world wheat beer styles, (Brewers Publications, Boulder, CO, 2010).
  27. Mitch Steele, IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale, (Brewers Publications, Boulder, CO, 2012).

Communicating About Beer

Beer judges need to be able to communicate about beer with others. That communication requires a good beer vocabulary and the ability to write succinctly about beer.

  1. BJCP Vocabulary (development in process)
  2. A sample wine vocabulary
  3. Garrett Oliver, Oxford Companion to Beer, (Oxford University Press, New York, NY, 2012).
  4. William Strunk, E. B. White, The Elements of Style, 4th Edition, (Longman, Boston, MA, 1999)

Beer Judging

The experience of critically evaluating beer provides the framework to judge beer well and excel on the Judging Exam. The references cited can supplement personal practice time, classroom or group study, and practical competition experience.

Basic Tasting and Judging Experience

  1. BJCP Beer Faults. A short version of the Troubleshooting section of this guide, based on BJCP scoresheet descriptors.
  2. BJCP Classic Styles Scoresheets with Audio. Based on 2008 Style Guidelines but tasting approaches are relevant. The related course is unfinished and now obsolete.
  3. Zymurgy Commercial Calibration column. AHA membership required.

Advanced Judging Knowledge

  1. Charlie Papazian, et al, Evaluating Beer (Brewers Publications, Boulder, CO, 1993).
  2. Randy Mosher, Tasting Beer: An Insider’s Guide to the World’s Greatest Drink, (Storey Publishing, North Adams, MA, 2009).
  3. Mirella Amato, Beerology: Everything You Need to Know to Enjoy Beer..Even More (Appetite by Random House, 2014).

Written Proficiency

Taking either the Beer Judge Entrance Exam or the Beer Judge Written Proficiency Exam requires learning details about beer and related topics. There are many references on how to learn material. Not all individuals are able to effectively learn by the same technique. The reference here touches on some of the different techniques useful to many people.

  1. How to Memorize
  2. Learning How to Learn. Online Coursera study course.

Intermediate Brewing Technology

  1. John Palmer, How to Brew, 4th edition, (Brewers Publications, Boulder, CO, 2017).
  2. Dave Miller, Dave Miller’s Homebrewing Guide (Garden Way Publishing, Pownal, VT 1996).

Advance Brewing Technology

  1. Gregory J. Noonan, New Brewing Lager Beer (Brewers Publications, Boulder, CO, 2003).
  2. George Fix, Principles of Brewing Science, 2nd Edition (Brewers Publications, Boulder, CO, 1999).
  3. George and Laurie Fix, An Analysis of Brewing Techniques, (Brewers Publications, Boulder, CO, 1997).
  4. Chris White, Jamil Zainasheff, Yeast: The Practical Guide to Beer Fermentation (Brewing Elements), (Brewers Publications, Boulder, CO, 2010).
  5. Brewing Techniques (New Wine Press, Eugene, OR). Contains a wealth of information about the ingredients, history and flavors in beer. While no longer being published some articles are available at

College Level Brewing Technology

  1. Wolfgang Kunze, Technology Brewing and Malting, 4th International Edition – in English, (VLB, Berlin, Germany, 2010).
  2. Jean de Clerck, A textbook of brewing, Volume 1, (Siebel Institute of Technology, 1957).
  3. Jean de Clerck, A textbook of brewing, Volume 2, (Siebel Institute of Technology, 1957).
  4. Dennis Briggs, et al, Brewing Science and Practice, (Woodhead Publishing, Boca Raton, FL, 2004).
  5. Michael Lewis and Tom Young, Brewing, (Aspen, New York, NY, 2001).

Recipe Formulation

  1. Ray Daniels, Designing Great Beers (Brewers Publications, Boulder, CO, 1996).
  2. Jamil Zainasheff and John Palmer, Brewing Classic Styles (Brewers Publications, Boulder, CO, 2007).
  3. Gordon Strong, Brewing Better Beer, Chapter 6, (Brewers Publications, Boulder, CO, 2011).

Brewing History

  1. Roger Protz, The Ale Trail (Eric Dobby Publishing, Kent, 1995).
  2. Horst Dornbusch, Prost! The Story of German Beer (Brewers Publications, Boulder, CO, 1997).
  3. Gregg Smith, The Beer Enthusiast’s Guide (Storey Communications, Pownal, VT, 1994).
  4. Charles Bamforth, Beer: Tap into the Art and Science of Brewing (Plenum Press, New York, 1998).
  5. Clive La Pensée, Roger Protz, India Pale Ale: Homebrew Classics, (CAMRA, St. Albans, England, 2001).
  6. Clive La Pensée, Roger Protz, Stout & Porter: Homebrew Classics, (CAMRA, St. Albans, England, 2003).
  7. John Tuck, The Private Brewer’s Guide To The Art of Brewing Ale And Porter, (Simpkin & Marshall, London, England, 1822, reprinted by Zymoscribe, Woodbridge, CT, 1995).
  8. L. Byrn, The Complete Practical Brewer, (Henry Carey Baird, Philadelphia, PA, 1852, reprinted by Raudins Publishing,Chagrin Falls, OH, 2002).
  9. H. Roberts, The Scottish Ale Brewer and Practical Maltster, (A. and C. Black Whitttaker Company, London, England, 1847, reprinted by Raudins Publishing, Chagrin Falls, OH, 2003).
  10. Brande, The Town and Country Brewery Book, (Dean and Munday, London, England, circa 1830, reprinted by Raudins Publishing, Chagrin Falls, OH, 2003).
  11. Michael Combrune, The Theory and Practice of Brewing, (Worshipful Company of BREWERS, 1762, reprinted by Raudins Publishing, Chagrin Falls, OH, 2004).
  12. Robert Wahl, Max Henius, American handy-book of the brewing, malting and auxiliary trades, (Wahl & Henius, Chicago, IL, 1902) also available on Google Books.
  13. History of Beer,