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______