I use the scoring system described by Charlie Papazian in his book, The Home Brewer's Companion, p. 395. Points can be scored as follows:
| Category | Points |
|---|---|
| Bouquet/Aroma | 1-10 |
| Malt | 3 |
| Hops | 3 |
| Other Fermentation Characteristics | 4 |
| Appearance | 1-6 |
| Color | 2 |
| Clarity | 2 |
| Head Retention | 2 |
| Flavor | 1-19 |
| Malt | 3 |
| Hops | 3 |
| Conditioning | 2 |
| Aftertaste | 3 |
| Balance | 4 |
| Other Flavor Characteristics | 4 |
| Body | 1-5 |
| Drinkability and Overall Impression | 1-10 |
| Total | 1-50 |
The scoring guide rates an Excellent for 40-50; Very Good from 30-39; Good from 25-29; Drinkable from 20-24 and Problematic for those that score less than 20.
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Copyright © 2001 Bill Wohler Last modified: 2001 About photos |
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