Homebrewers can be a competitive bunch. Some challenge themselves to recreate classic styles or replicate well-known commercial beers. Others constantly strive to invent something new. And many enter competitions that resemble dog shows, but with beer.

At these events, entries are judged by a panel and prizes are awarded acordingly. But not just anyone can be a beer judge. Nope. You have to take a course, and it’s freakin’ hard!

Beer judges are certified through the BJCP, which stands for Beer Judge Certification Program, which offers a comprehensive exam on beer styles. To pass the test, candidates must know their stlye guidelines inside and out, and be able to identify beers and the individual flavor components theirein by taste alone.

Let’s take a look at exactly how pedantic the BJCP can be. Here’s the complete style guidline for American wheat ale:

Aroma: Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl.

Appearance: Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.

Flavor: Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. Rye versions are richer and spicier than wheat. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Weizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slightly crisp or sharp finish. No diacetyl.

Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.

Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins.

Comments: Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens (with darker, richer malt flavors in addition to the color) should be entered in the Specialty Beer category. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED.

Ingredients: Clean American ale yeast, but also can be made as a lager. Large proportion of wheat malt (often 50% or more, but this isn’t a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the Specialty Beer category (23).

That’s one. For the record, there are something like 80 styles to memorize by sight, smell, taste and mouthfeel.

Most people don’t undertake the arduous journey to beer judgedom alone. They study in groups. Membership in the Upstate New York Homebrewers’ Association (UNYHA) gets you into their BJCP certification study group, which meets once a month to focus on a particular category, covering several individual styles. You get to drink beer, talk about beer, and share thoughts and impressions.

Sure, it’s a tough road, but, much as is the case with the Bar Exam or a Ph.D. dissertation defense, great rewards await in the end. It might be the academic’s choice for drinking one’s way to a more fulfilling life.

And no, beer judges don’t make any money.

-Mark