« on: November 23, 2015, 08:12:58 PM »
The styles typically are the ones you see often - we had an American Pale ale (comprised of a combination of the three lowest scoring pales at a competition earlier in the year), a Wit, a Blonde ale, an Oktoberfest, a Bohemian Pilsner, and a Belgian Dark Strong. Each Exam Administrator has his own approach, but they usually don't go for fairly exotic styles and want to see your command of the typical styles.
I agree with the other comments about your focus, but for the really good beer, you are likely to have excellent commercial examples, so finding improvement is pretty tough on those. I read the Zymurgy Commercial Calibrations for many, many issues to see how the big hitters handled really good beers and so on the exam I added what I would enjoy the beer with as a food pairing and inserted some missing flaws (i.e., those things that were not present and rightfully so - such as "No DMS, no diacetyl, no hop aroma, no (insert the missing flaw here) and that helped my score. Finally, be sure to qualify the things you sense in terms of low mid or high presence - "bready malt noted in the initial palate - medium high".
Lastly, I suggest judging as many events as you can before the test - it is really the best way to hone your judging skills.