Bjcp Cider Scoresheet
Amilcar Labrosse
This is a followup to my article: Judging and the Anatomy of a Scoresheet. I have started grading BJCP tasting exams (working toward Master) and have noticed a few common issues that are easily addressed and should ensure a fairly easy shot at an 80 score. What follows is pretty straightforward advice that applies to the BJCP Beer/Cider/Mead Tasting exams.
Remember that this advice is for test-taking, and not necessarily for normal judging procedures. That said, as someone that still enters competitions regularly, applying most of these tips will dramatically increase the perceived value and credibility of your scoresheet.
Feedback (20): Provide constructive and useful feedback on how to adjust recipe or brewing procedure to produce a beer/mead/cider more accurately to style. Feedback should also address solutions to flaws and areas where you deducted points.
Completeness/Communication (20): All written information should be well-organized, utilize all available space, and fully describe the judging experience. All fields should be filled out and utilization of appropriate checkbox descriptors and the Stylistic Accuracy, Technical Merit, and Intangibles box filled.
Graders then enter their scoring data into a spreadsheet, consult with each other for consensus and feedback and present the spreadsheet to the AD, who audits scores and may override if there are large deltas or lack of consensus between graders. The grading process is long and subjective but no more so than judging a beer. Each score sheet takes me about 20-30 minutes after I have gone through and created the rubrics, assuming the sheet is legible.
Perception (HARD): This takes training and a lot of practice. Learn to identify common off-flavors but also develop a lexicon of aromas and flavors that you can draw upon to describe something. Beer, mead, and cider, all present with different general characteristics and require specific study. Many clubs or BJCP groups offer off-flavor and aroma classes, and this is a good place to start. If you are in a situation where you can access actual off-flavors (say someone points out a butter bomb in a competition), see if the comp coordinator will let you taste that beer. Take mental notes of that association of senses and calibrate your senses to those of qualified judges.
Two things that are commonly missed are off flavors/aromas and things that are missing or misalign a beer to style. For example, a little diacetyl is ok for some British ales, but it needs to be integrated into the flavor and not off-putting. Or perhaps a big Russian Imperial Stout is missing a warming effect from the alcohol or has a strong vegetal character from roast malt. You need to ability to suss out these things and assign them as in/out of character for a given style.
Not everyone can sense DMS, Diacetyl, Acetalaldehyde and many other faults. There are Masters that are blind to many of these faults. Graders take this into account (or should). Know your limits, and always judge what is in the cup in front of you!
Descriptive Ability (EASY): When I took my last tasting examination I wrote IQ next to each area. IQ stands for Intensity and Quality and is a reminder for me to address each of the subareas under aroma, appearance, flavor, and mouthfeel with specifics.
Always think, SPECIFIC and ACTIONABLE feedback. Remember that the proctors are not providing this kind of feedback, rather their overall impression of the beer/mead/cider, so it is important that you address either the key off-flavors/aromas and any tweaks necessary to bring the sample more in line with the style or improve the experience.
Completeness (EASY): Fill out every relevant line, check every relevant box, and do not leave any white space around the aroma, appearance, flavor and mouthfeel areas. Please expand in to the extra white space to the left (in an orderly manner).
Completeness also means writing legibly with orderly sentences and paragraphs. Sentences make sense when proper grammar and syntax are used. So many people have horrible handwriting, but please make an effort. Block lettering is appreciated.
There are a few common Examinee mistakes that are easily addressed and should ensure a fairly easy shot at an 80 score. This is pretty straightforward advice that applies to any BJCP Beer/Cider/Mead Tasting exam.
Descriptive Ability (20): You must describe both the intensity and character of aroma, appearance, flavor, and mouthfeel of your experience. Again, see above. Make sure to comment on everything and use your descriptive vocabulary to describe the quality and substance of what is in the glass. Avoid junk words like good or nice. Be specific and use words that provide specific weight.
Completeness/Communication (20): All written information should be well-organized, utilize all available space, and fully describe the judging experience. All fields should be filled out using appropriate checkbox descriptors, and the Stylistic Accuracy, Technical Merit, and Intangibles box filled. Go back through your sheets when you have time to ensure that ALL sub-topics are mentioned and detailed.
Graders then enter their scoring data into a spreadsheet, consult with each other for consensus and feedback and present the spreadsheet to the AD, who audits scores and may override if there are large deltas or a lack of consensus between graders. The grading process is long and subjective, but no more so than judging a beer. Each score sheet takes me about 20-30 minutes after I have gone through and created the rubrics, assuming the sheet is legible.
Perception (HARD): This takes training and a lot of practice. Learn to identify common off-flavors and develop a lexicon of aromas and flavors that you can draw upon to describe something. Off-flavors and aromas should be diagnosed, and feedback given in the Overall section.
Beer, mead, and cider all present with different general characteristics and require specific study. Many clubs or BJCP groups offer off-flavor and aroma classes, and this is a good place to start. If you are in a situation where you can access actual off-flavors (say someone points out a butter bomb in a competition), see if the comp coordinator will let you taste that beer. Take mental notes of that association of senses and calibrate your senses to those of qualified judges.
Two things commonly missed are off flavors/aromas and missing elements that misalign a beer/mead/cider to style. For example, a little diacetyl is ok for some British ales, but it needs to be integrated into the flavor and not off-putting. Or perhaps a big Russian Imperial Stout is missing a warming effect from the alcohol or has a strong vegetal character from roast malt. You need to ability to suss out these things and assign them as in/out of character for a given style, which will require a good deal of study of the guidelines.
Not everyone can sense DMS, Diacetyl, Acetalaldehyde and many other faults. Some Masters are blind to many of these faults. Graders take this into account (or should). Know your limits, and always judge what is in the cup before you!
Use Intensity descriptions consistently and avoid using fluffy words, especially good or awesome. Stick with High, Medium, Low or Medium High, Medium Low, etc. Words like good, nice, and excellent only convey an opinion and not a measurement.
Completeness (EASY): Fill out every relevant line, check every relevant box, and do not leave any white space around the aroma, appearance, flavor, and mouthfeel areas. Make sure to comment (again, I repeat myself) on EVERY sub-topic under each category. Carefully, as needed, use all of the available lined space and white areas as required.
Do the work (practice) and learn both the styles and how off-flavors/aromas present to you personally. Use the indicators under each category to specifically address each issue and check them off. Always use an INTENSITY statement for each issue and describe its QUALITY.
There is no prerequisite for taking the BJCP Cider Entrance Exam. The exam is open to BJCP judges and those not in the BJCP. Passing the BJCP Cider Entrance Exam is a prerequisite for taking the BJCP Cider Judging Exam. Anyone who passes the BJCP Cider Judging Exam will receive a BJCP Cider Judge pin and certificate. Cider Exams do not count towards program (rank) advancement. An existing BJCP judge may not advance in rank based on the score received on the BJCP Cider Judging Exam. Non-BJCP members passing the BJCP Cider Judging Exam may not advance in rank without taking the BJCP Beer Exam.
Examinees will judge six ciders as in a competition using variants of the standard scoresheet, with the scoresheets evaluated on the basis of scoring accuracy, perception, descriptive ability, feedback and completeness. Exam ciders judged should include varieties outlined in the Cider Judging Examination Procedures document.
To support the Cider Judge Exam program, a new Cider Judge designation was created. This designation is treated differently depending on whether or not the person passing the Cider Exam is already a member of the BJCP.
The criterion for the Cider Judge designation is simply to pass the Cider Judging Exam (i.e., receive a score of 60 or higher) after passing the Cider Entrance Exam. No experience points are required. All who pass the Cider Judging Exam may check the Cider Judge checkbox on the BJCP Scoresheets and may wear the BJCP Cider Judge pin. Distinctive Cider Judge pins and attractive certificates are provided by the BJCP to all who pass the exam. Existing BJCP judges passing the Cider Entrance and Judging Exams should check the appropriate BJCP Rank checkbox on a BJCP Scoresheet in addition to the Cider Judge checkbox.
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