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Small Batch Brew Score Sheet Name of Brew: Click here to enter text. Date: Click here to enter text. Name of Brewers: Click here to enter text. Description of Brew: Click here to enter text. SCORING GUIDE Outstanding (45-50) Classic example of style, delicious, and/or innovative Excellent (38-44) Exemplifies style well/ showcases creative ingredients Very Good (30-37) Nice beer, some minor flaws Good (21-29) Drinkable but missed the mark on style or creativity Fair (14-20) Off-flavors/aromas dominate overall impression Problematic (00-13) Makes me want to scrape my tongue with a razor blade Aroma Comment on malt, hops, esters and other aromatics ______/12 Appearance Comment on color, clarity and head (retention, color and texture) ______/3 Flavor Comment on malt, hops, balance, finish/aftertaste and other characteristics ______/20 Mouthfeel Comment on body, carbonation, warmth, creaminess, astringency and other palate sensations ______/5 Overall Impression Comment on overall drinking pleasure, give suggestions for improvement ______/10 Everyone should enjoy Small Batch brews. To keep scoring as fair as possible, please remain unbiased if you are not a fan of the particular style of beer. Hey there! If you’re sensory trained, feel free to use your skills. If you aren’t, here are some helpful notes to critique the beer. Remember, beers might not have any of these characteristics! Descriptor Definitions (mark any if they apply, good or bad): □ Acetaldehyde – Green apple- like aroma and flavor □ Alcoholic – The aroma, flavor, and warming effect of ethanol and higher alcohols, sometimes described as “hot” □ Astringent – Puckering, lingering harshness and/or dryness in the finish/aftertaste, harsh graininess, huskiness □ Diacetyl – Artificial butter, butterscotch, or toffee aroma and flavor. Sometimes perceived as slickness on the tongue. □ DMS (dimethyl sulfide) – A sweet, cooked or canned corn- like aroma and flavor. □ Estery – Aroma and/or flavor of any ester (fruits, floral) □ Grassy – Aroma/flavor of fresh- cut grass or green leaves □ Isovaleric – Stale hops, cheesey □ Light-Struck – skunky □ Metallic – Tinny, coin-like, copper, iron or blood-like flavor □ Musty – Stale, musty or moldy aromas/flavors □ Oxidized – Stale, winy/vinous, cardboard, papery □ Phenolic – Spicy (clove, pepper), smoky, band-aid or medicinal □ Solvent – Aromas and flavors of higher alcohols (fusels). Similar to acetone or lacquer thinner aromas □ Sour/Acidic – Tartness, can be sharp and clean (lactic acid) or vinegar-like (acetic acid) □ Sulfur – Rotten eggs, burning matches □ Vegetal – Cooked, canned or rotten vegetable aroma and flavor (cabbage, onion, celery, Total ______
