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Small Batch Brew Score Sheet NameofBrew:Clickheretoentertext. Date: Clickheretoentertext.
NameofBrewers:Clickheretoentertext.
DescriptionofBrew:Clickheretoentertext.
SCORING
GUIDE
Outstanding (45-50) Classicexampleofstyle,delicious,and/orinnovativeExcellent (38-44) Exemplifiesstylewell/showcasescreativeingredientsVeryGood (30-37) Nicebeer,someminorflawsGood (21-29) DrinkablebutmissedthemarkonstyleorcreativityFair (14-20) Off-flavors/aromasdominateoverallimpressionProblematic (00-13) Makesmewanttoscrapemytonguewitharazorblade
AromaCommentonmalt,hops,estersandotheraromatics
______/12
AppearanceCommentoncolor,clarityandhead(retention,colorandtexture)
______/3
FlavorCommentonmalt,hops,balance,finish/aftertasteandothercharacteristics
______/20
MouthfeelCommentonbody,carbonation,warmth,creaminess,astringencyandotherpalatesensations
______/5
OverallImpressionCommentonoveralldrinkingpleasure,givesuggestionsforimprovement
______/10
EveryoneshouldenjoySmallBatchbrews.Tokeepscoringasfairaspossible,pleaseremainunbiasedifyouarenotafanoftheparticularstyleofbeer.
Heythere!Ifyou’resensorytrained,feelfreetouseyourskills.Ifyouaren’t,herearesomehelpfulnotestocritiquethebeer.Remember,beersmightnothaveanyofthesecharacteristics!
DescriptorDefinitions(markanyiftheyapply,goodorbad):
□ Acetaldehyde–Greenapple-likearomaandflavor
□ Alcoholic–Thearoma,flavor,andwarmingeffectofethanolandhigheralcohols,sometimesdescribedas“hot”
□ Astringent–Puckering,lingeringharshnessand/ordrynessinthefinish/aftertaste,harshgraininess,huskiness
□ Diacetyl–Artificialbutter,butterscotch,ortoffeearomaandflavor.Sometimesperceivedasslicknessonthetongue.
□ DMS(dimethylsulfide)–Asweet,cookedorcannedcorn-likearomaandflavor.
□ Estery–Aromaand/orflavorofanyester(fruits,floral)
□ Grassy–Aroma/flavoroffresh-cutgrassorgreenleaves
□ Isovaleric–Stalehops,cheesey□ Light-Struck–skunky□ Metallic–Tinny,coin-like,copper,ironorblood-likeflavor
□ Musty–Stale,mustyormoldyaromas/flavors
□ Oxidized–Stale,winy/vinous,cardboard,papery
□ Phenolic–Spicy(clove,pepper),smoky,band-aidormedicinal
□ Solvent–Aromasandflavorsofhigheralcohols(fusels).Similartoacetoneorlacquerthinneraromas
□ Sour/Acidic–Tartness,canbesharpandclean(lacticacid)orvinegar-like(aceticacid)
□ Sulfur–Rotteneggs,burningmatches
□ Vegetal–Cooked,cannedorrottenvegetablearomaandflavor(cabbage,onion,celery,asparagus)
□ Yeasty–Bready,sulfury
Total______