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Beer Scoresheet


Judge: walbridge2

Descriptor Definitions (Mark all that apply):

  • 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.
  • Diacetyl - Artifical butter, butterscotch or coffee aroma and flavor. Sometimes perceived as a slickness on the tongue.
  • DMS (dimethyl sulfide) - At low levels a sweet, cooked or canned corn-like aroma and flavor.
  • Estery - Aroma and/or flavor of any ester (fruits, fruit flavorings or roses)
  • Grassy - Aroma/flavor of fresh-cut grass or green leaves.
  • Light struck - Similar to the aroma of a skunk.
  • Metallic - Tinny, coiny, copper, iron or blood-like flavor.
  • Musty - Stale, musty or moldy aromas/flavors.
  • Oxidized - Any one or combinations of winy/vinous, cardboard, papery, or sherry-like aromas and flavors.
  • Phenolic - Spicy (clove, pepper), smokey, plastic adhesive strip and/or medicinal (chlorophenolic.)
  • Solvent - Aromas and flavors of higher alcohols (fusel alcohols.) Similar to acetone or lacquer thinner aromas.
  • Sour/Acidic - Tartness in aroma and flavor. Can be sharp and clean (lactic acid) or vinegar-like (acetic acid.)
  • Sulfur - The aroma of rotten eggs or burning matches.
  • Vegetal - Cooked, canned or rotten vegetable aroma and flavor (cabbage, onion, celery, asparagus, etc.)
  • Yeasty - A bready, sulfury or yeast-like aroma or flavor.

    Scoring Guide
  • Outstanding (45 - 50): World-class example of style
  • Excellent (38 - 44): Exemplifies style well, requires minor fine-tuning
  • Very Good (30 - 37): Generally within style parameters, some minor flaws
  • Good (21 - 29): Misses the mark on style and/or minor flaws
  • Fair (14 - 20): Off flavors, aromas or major style deficiencies
  • Problematic (0 - 13): Major off flavors and aromas dominate