BJCP品饮考试答卷范例，及有关啤酒的翻译
文摘
美食
2022-06-19 22:59
广东
近期有机会接触到了一批BJCP的中文答卷，虽然我没有资格判卷，但主观上感觉大部分都还有改进空间。在这里，我将BJCP官网上的答卷范例翻译成中文，以供大家参考。范例的年代久远，可能会出现目前BJCP手册中已经取消或合并的风格。文中出现的标号，都是2015版BJCP的标号。不必太在意范例中具体的风格，可以仅参考答卷思路及格式。ttps://www.bjcp.org/exam-certification/program/studying/sample-scoresheets/![]()
官方答卷范例
American
Pale Ale 美式淡色艾尔 18BStrong aroma of artificial butter, butter-scotch
(diacetyl). The aroma for this style should be moderate to strong hops, with
some malt. The diacetyl is so far above threshold as to dominate (SEE BELOW FOR
CORRECTIVE *FEEDBACK)人工黄油、奶油硬糖（双乙酰）的强烈气味。这个风格的香气，应该是中等至强烈酒花和一些麦芽香气。双乙酰大大超出感知阈值，以至于完全主导了（看后文的改进意见）。
Good amber, light orange color for style. Head
retention is poor as it never supported a head of foam; Brilliantly clear.
Increase amount of dextrins in grain bill and/or increase carbonation level to
improve the head.琥珀，浅橙色，合适于这个风格。泡沫保持得很差，形成不了酒头。清澈透亮。应该在麦芽中增加糊精麦芽，或者提高碳化程度来改进酒头泡沫。
Some caramel malt flavors, but mostly dominated by the
butter-like diacetyl. The style also calls for strong, citrusy hop flavors that
are here absent. Increase the hop bitterness, flavor + aroma to be bitter in
style.有一些焦香麦芽的味道，但基本上还是奶油般的双乙酰为主导。这个风格应该是强烈的柑橘酒花味道，这个酒缺失了。应该增加酒花苦度、味道，以及香气，以符合本风格。
Medium body is good for this style. The carbonation
level is sufficient, but the head is absent. A slickness on the palate is
perceived from the diacetyl.中等酒体，符合风格。碳化程度足够了，但是酒头泡沫还是没有。因为有双乙酰，所以舌头上有一些滑的感觉。
OVERALL IMPRESSION 4.5/10The true character of this recipe cannot be determined
until the off-flavor + aroma of diacetyl is controlled. *Feedback: Do not rack
beer from the yeast pre-maturely and allow the yeast to work within the proper
temp, range to re-absorb the diacetyl. Also, review sanitation procedures. If
diacetyl problem persists, try using a different yeast strain. Good luck and
try again!双乙酰的异味不去除的话，这个配方的特色就体现不出来。改进意见：在啤酒没有成熟前不要倒桶，让酵母在合适的温度区间重新吸收双乙酰。另外注意消毒程序。如果还有双乙酰问题，试试换种酵母。祝好运！
American
Premium Lager 美式优质拉格 Pleasant aroma of faint hops, light malt, and
adjuncts. The style calls for a crisp balance of these elements which are
present here. Faint amount of DMS (cooked corn) plays well into this style + is
quite acceptable at this level.微弱而愉悦的酒花、浅色麦芽，以及辅料谷物的香气。这些元素构成了一个清脆的平衡，符合这个风格。有微量的DMS（煮玉米味），在本风格中是合适的，而且也在可接受的范围内。
Light yellow + golden color is good for the style.
Brilliantly clear and a long-lasting head of foam. Appearance for style is
prefect.浅黄色+金色，符合风格。清澈透亮。酒头泡沫持久。完美符合本风格的外观。
Crisp malt + hop flavors dominate. Slight flavor of
corn or rice adds to the drinkability of the style. Some DMS (cooked corn)
helps to round the flavor profile and enhances this beer well.清脆的麦芽+酒花味道为主导。少量玉米或大米的味道增加了适应性，符合风格。一些DMS（煮玉米味）让整体风味更圆润，也提高了这个酒的表现。
Crisp + clean with some degree of creaminess. Smooth +
drinkable, without any detractor technical flaws or unpleasant sensations. Body
is light and can be enhanced with more malt.清脆+干净，同时有些细腻感。顺滑易饮，没有任何酿造工艺上的失误或者不愉悦的感官体验。酒体轻薄，可以多用一些麦芽来加重。
OVERALL IMPRESSION 8.5/10Well done! This beer is very well made in the American
Premium lager style. Proper use of adjuncts makes this beer clearly to style,
as well as, refreshing + crisp. Malt, hops, and adjuncts balanced extremely
well in this example. Increase body some to make it more representative of
style.酿得好！非常符合美式优质拉格这一风格。合适的辅料谷物使得啤酒清澈爽脆，符合风格。麦芽、酒花、辅料谷物完美平衡。如果增加一点酒体的话，就能更符合本风格。
Vinegar - like aroma dominates, likely caused from
acetic acid spoilage organisms. The style should have toasted malt aroma, which
cannot be detected here due to the strong vinegar + sour aromas.醋一般的香气占主导，大概是醋酸菌染菌造成的。这个风格应该有烘烤麦芽的香气，而这个酒由于醋酸的气味，就完全闻不到了。
Light orange color is OK for style, but slightly
darker versions are more seductive; very good clarity + good head retention for
style. (Foam held at its original height for > 1 min).对于本风格来说，浅橘色是OK的，但如果颜色深一些会更吸引人。非常清澈，酒头泡沫也很好，符合风格（泡沫厚度倒出后能保持厚度大于1分钟）
Sour + vinegar flavors dominate. Style calls for
toasted malt flavors with enough noble hops to balance while still allowing a
malt dominated beer. The sourness is very cut of style for an Oktoberfest (SEE
BELOW FOR CORRECTIVE FEEDBACK). Buttery, diacetyl flavors are also present.
Control diacetyl thru choice of yeast + reabsorption in the primary +
secondary. NOT permissible for style.酸和醋味占主导。这个风格应该是烘烤麦芽与足量贵族酒花相平衡，同时让麦芽占主导。酸味让这个酒完全偏离十月啤酒的风格（改正意见见后文）。奶油味，双乙酰的味道也能尝到。应通过更换酵母，以及主发酵和二发酵的双乙酰回收来控制双乙酰。本风格是不允许双乙酰出现的。
Medium body is good for style. High level of sourness
is an unpleasant and out of style characteristic for an Oktoberfest.中等酒体，符合风格。高酸度并不愉悦，同时也不符合十月啤酒的风格。
Unfortunately, a contamination has occurred making for
a soured beer. Feedback: Practice better sanitation habits and do not allow the
wort or beer to be exposed to the air for any great period of time. Dust + wild
yeast can contaminate a beer with acetobacter that cause sourness. Good luck +
try again!很不幸这个啤酒因为染菌变酸了。意见：改进消毒操作，不要让麦汁或啤酒在空气中长时间暴露。灰尘和野生酵母会让啤酒染上醋酸菌，使啤酒变酸。祝好运，再接再厉！
Russian
Imperial Stout 俄国帝国世涛
Rich, dark roasted grain aromas; pleasant fruity
esters reminiscent of raisins + plums. Wine-like aroma is likely from the
elevated alcohol level. Hops appropriately used to balance but not detract from
the roasted maltiness.浓郁而深重的烘烤谷物香气；愉悦的水果酯味，让人联想起葡萄干和李子。有类似红酒的香气，大概是来源于高酒精度。酒花的使用恰当，没有掩盖到烘烤麦芽，整体平衡。
Black - appropriate color. Clarity is not a factor in
such a dark beer. Decent head retention for style (low).黑色，是合适的颜色。清澈度在这种深色啤酒中不是重点。非常好的泡沫保持度（低等），符合风格。
Roasted and burnt flavors are represented well here +
in this style. Deep fruit-like flavors such as raisin and plum can also be
perceived. A nice complexity of flavors is developing from the roasted grains
and high level of alcohol.烘烤和焦糊味表现得很好，也很符合风格。深色水果搬的味道，比如葡萄干和李子也能感觉到。通过烘烤谷物和高酒精度，发展出了很好的风味复杂度。
Alcoholic warmth evident (good for style); Medium to
big body is OK for style, but it could be bigger by adding more malt to the
grist.酒精温感明显（符合风格）；中等到厚重的酒体，比较符合风格，但可以增加麦芽使用量来进一步提高酒体。
OVERALL IMPRESSION 7.5/10A very nice example of the style. In terms of
feedback, try elevating the gravity some to make an even bigger example of this
style. The alcoholic + roasted notes worked well in this example. This beer
should continue to develop complexity as it ages. Good Job!本风格的优良范例。意见的话，可以尝试提高一些糖度，让酒体更厚重。这款酒的酒精和烘烤风味非常合适。这个酒如果陈放的话，复杂度会增加。酿得好！
Dortmunder
Export 多特蒙德出口型啤酒 （08版分类，见German Helles Exportbier 德式清亮出口啤酒 5C)
Pale pilsner malt, very light toastiness. Only the faintest
hop aroma - but OK. No esters, no diacetyl. All per style. Very light touch of
lagery sulfur - OK!淡色皮尔森麦芽，非常轻的烘烤度。只有一点点酒花香味-不过是没问题的。没有酯味。没有双乙酰。全都符合本风格。有轻微的一点点拉格的硫味-没有问题！
Golden color, very brilliantly clear, modest head of
fine white bubbles holds up well. Very good for style. (though some classic
examples are paler)金黄色，非常透亮。中等程度的泡沫，细腻，持久。非常符合风格。（尽管通常来说，颜色会浅一些）
Pilsner malt up front, followed immediately by a
dominant hop bitterness which is on the top end of the style. Crisp and clean.
No flavor hop apparent. No diacetyl. Right sweetness in finish despite hop
bitter.入口是皮尔森麦芽，紧接着是酒花苦味，苦度是本风格的上限。清爽干净。没有很强的酒花风味。没有双乙酰。收尾时有正确的甜味，也有酒花苦味。
Med body, med-high carbonation, alcohol warmth is restrained(good for style). No astringency - it's all hop bittering back of
the tongue. Good for style, crisp and not creamy or cloying.中等酒体，中高程度碳化。克制的酒精温感（符合风格）。没有涩味-舌头后部全都是酒花苦味。符合风格，清脆，没有奶油感，不会很腻。
Very fine example of a Dortmunder. Suggest a slight
drop in bittering hop, since the impression is almost that of a German Pilsner
(minus aroma hop). A tad lighter/paler malt bill can reduce color, but that's
minor. Mashing, ferment techniques are great as - is.多特蒙德出口型啤酒的优秀范例。建议稍微降低苦花用量，因为现在的印象基本接近（减去香花的）德式皮尔森。如果用浅色一点的麦芽构成，颜色可以浅一些，但这个不是很重要。现在糖化和发酵的工艺都很好。
Light aroma of mostly caramel malt - not really
appropriate in this style. An almost citrusy tang is very faint in the back,
and not appropriate. Right ester, no hop. No diacetyl.轻微的香气，基本是焦香麦芽的 – 对于本风格来说不是很对。在末尾有一丝柑橘气息，也是不符合风格的。有正确酯味，没有酒花味。没有双乙酰。
Clear - good. Amber color - not good, far too dark for
this style. Very low head, and attempts to rouse if failed - poor head
retention.清澈 – 很好。琥珀色 – 不好，对于本风格来说太深了。非常少泡沫，晃也晃不出来– 泡沫持久度差。
Tart sourness and caramel. Low bittering hop, perhaps
even too low for this mildly hopped style, and sweetness and tartness overwhelm
the finish. No flavor hop comes through, which is OK for style, nor is there
diacetyl (good) but other problems are major.尝到酸味和焦糖味。苦花太少，甚至对于这个低苦度的风格来说，都太低了。收口全是甜味和酸味。没有尝到什么香花，对于本风格来说是OK的。也没有尝到双乙酰（很好），但其他问题太明显了。
Med body seems heavier due to too low carbonation. No
real alcohol apparent (good). Cloying (not good) sweet finish and tart. Not
astringent, at least.中等酒体，但因为碳化程度低，显得有点偏重。没有明显的酒精感（很好）。甜腻（不好）的收尾，酸。但至少不涩。
Problems render this beer out of style. Cut the
crystal/caramel malt (or very long boil). Tartness could be lactic acid
bacteria, so work on sanitation. Carbonation should be much higher. Fix these
and it'll be lots closer to style.这个酒的问题让它不符合这个风格。建议去掉水晶/焦香麦芽，或者不要煮沸过久。酸味可能来源于乳酸菌，所以要注意消毒。碳化程度应该更高。解决这些问题的话，这个酒会更接近本风格。
（08版分类，见American Porter美式波特 20A）Dark malt - chocolate, toffee, dark caramel; no
apparent hop aroma - OK, but some hop can give this style some complexity.
Esters are low, no diacetyl or fusels - good. As it warms, roastiness and a few
esters come out.深色麦芽 – 巧克力，太妃糖，深色焦糖；没有明显的酒花香气 – 是OK的，如果有的话能增添一些复杂度。低酯味，没有双乙酰和杂醇。回温后，烘烤味和一些酯味出来了。
Amber - brown, light for style - should be very dark
brown. Hard to judge clarity in the light but seems clear. Very modest light
-tan head holds up reasonably well.琥珀 - 棕色，对于本风格来说浅了 – 应该是非常深的棕色。在现场光线有些难判断，但看起来比较清澈。非常适中的浅棕泡沫，持久度很好。
Dry, husky graininess due to roast barley perhaps? Hop
bitterness seems OK, but the front-of-mouth astringency is too much. Could use
a more robust dark malt presence but not more roast. No flavor hop, which would
be good to have some here.干身而粗糙的谷物感，可能来源于烤大麦？酒花苦度还行，但入口时涩味太重。可以用更深色的烘焙（stewed）麦芽，而不要烘烤（roast）麦芽。没有香花，如果有的话会好一些。
Low-med body, low for style; med- low carbo, OK for
style. Modest alcohol warmth, good for style. But ... ASTRINGENT! Very dry,
overly dry on the finish.中低酒体，低于风格要求；中低碳化，OK符合。中等的酒精温感，很符合。但有涩味！非常干，收口太干了。
An overly dry example. Could be using roast barley -
and too much - or maybe also improper sparging. That's the major prob. In
addition, higher mash temp for more body and more aroma and flavor hop plus
some non-roast dark malts will add complexity.收口太干的例子。可能使因为用了烤大麦 – 以及用得太多了 – 也有可能是洗糟出了问题。这个是最大的问题。另外，可以提高糖化温度来提升酒体，用更多香花以及其他非烘烤的深色麦芽来增加复杂度。
English
Barleywine 英式大麦酒 17D
Alcohol, caramel, sherry-like notes due to age,
perhaps. Almost a cellar-like mustiness in the background adds interest! Hops
are very subdued, as they should be in this style. Dried-fruit esters, no
diacetyl - good.酒精，焦香麦芽，以及可能是陈放带来的雪莉酒般的气味。背景中还有像是酒窖的霉香，非常有趣！酒花是微弱的，符合风格。干果般的酯类，没有双乙酰– 很好。
Deep amber, brilliant clarity, fine-bubbled off-white
head holds up well for this style where head is sometimes a problem.深琥珀色，清澈，细腻的灰白色泡沫酒头持久度良好，符合风格。这个风格的酒，常有泡沫持久度的问题。
Pale malt flavor, but with lots of caramelization
notes. Some hop flavor comes through, more reminiscent of an American
Barleywine. Hop bitter is high enough to off settle residual sweetness, but not
so high as to dry it out.淡色麦芽的味道，但也有很多焦糖的气息。有一些酒花味道，更让人联想起美式大麦酒。酒花苦度足够高，能镇住残糖的甜味，但也不会太高使得发干。
Med-full body - per style. Med carbo is good.
Substantial alcohol warmth - per style. Lingering sweetness is not cloying -
good. No astringency - good.中等至饱满的酒体，符合风格。中等碳化度，很好。非常多的酒精温感，符合风格。甜的余味并不发腻-很好。没有涩味-很好。
A fine example of the style, showing lots of
complexity. Some hop flavor seemed a tad high, but overall a good beer made
with very good technique.本风格的优秀范例，展现出了许多复杂性。有些酒花风味稍微有点多，但整体来说是个好工艺酿出来的好啤酒。
中文里的“酒体”，在日常使用中内涵稍微拓宽了一些。比如：酒体厚重，酒体呈金黄色，酒体细腻。但英文里，body对应的是中文狭义的“酒体”，即酒精、糖、浸出物（单宁等）、酸等共同构成的，在舌头上的重量感觉。而在描述颜色还有整体感受时，并不常使用body。使用中文答卷时可以都写“酒体”，并没有太多歧义。
在BJCP中文版中，aftertaste统一翻译成了回甘。但中文中的回甘，自带了“甘”-甜的内涵。而aftertaste则什么味道都可能会有。因此建议在中文里，写成“余味”，避免歧义。
细腻 – fine, creamy, smooth中文的细腻，最直接的对应应当是fine。但是在描述泡沫时，有时会用creamy来翻译（但creamy描述风味和整体印象时，可能是指奶油感）；在描述口感时，口感细腻，有时会用smooth来翻译。整体有些混乱。建议用以下的译法：泡沫细腻 – fine-bubbled
foam，奶油般的泡沫 – creamy foam，口感细腻 –
fine and smooth mouthfeel。
杀口感 – carbonic bite/carbonation碳化程度是不是等同于杀口感？在BJCP中文版中，杀口感出现了93次，我一开始以为carbonic bite on the tongue是与之对应的翻译，但这个carbonic bite在BJCP英文版中其实仅出现了5次。如果按照大部分品类，对照中英BJCP，carbonation的确等同于杀口感。例如：较强的杀口力，Medium to high
carbonation（5D德式皮尔森）；中等程度的杀口感，Medium
carbonation（6A三月啤酒）；低度杀口感，Low
carbonation（9B冰溜博克）。问题出在1A美式淡爽拉格、1B美式拉格等地方。关于这两个酒口感的描述如下：较高的二氧化碳含量可能带来很好的杀口感，Very
highly carbonated with slight （轻微）carbonic bite on the
tongue。同时在Belgian Dark Strong Ale 比利时深色烈性艾尔(26D)的口感描述中写道：杀口感很强，但并不尖锐。可见，碳化程度与杀口感是否能等同，仍有待商榷。但在翻译上，目前还是可以简单处理，将杀口感翻译为carbonation。
BJCP要更加国际化，在风味描述上，则应该针对各个地区给出符合当地人日常认知的类比描述。例如双乙酰，常见的描述是奶油/奶油硬糖，但我认为在中国区，如果写上“馊饭味”，理应被承认为正确描述。同时还有在描述世涛等深色酒时，应当引入“老抽”这一风味描述。更多中式的风味描述有待探索，欢迎补充。
可以看出BJCP评判最重要的标准就是是否符合风格，所以每一句话，都一定要紧扣风格来评价。这两个是最常见的异味，因而大部分评价中都会写是否出现了这两种异味。
目前的中文BJCP品饮考试，仍然需要将答卷翻译成英文后，交由美国方来判卷。因此在答卷时，建议大家参考BJCP中文版里的用词，不要用太复杂太高深的词和句式，给翻译造成困难，而造成语义缺失或偏差。如果想避免自己的语义被曲解，有条件的可以考虑用英文来答卷，其实常用词不会超过100个。而且品饮答卷不是写散文，不用追求句式复杂优美不重复，所以用英文答卷并没有那么难（BJCP中，如果要考国家级裁判的Written Proficiency Exam，则必须使用英文作答）。另外尽量避免在整体印象中，把前边写过的部分重新抄一遍。可以在整体影响中写写具体的改进工艺等。还有书写！一定把字写清楚了，不然翻译和考官都会很难辨认……
