ohiobrewtus
Well-Known Member
There may be something similar to this already in existance out here somewhere (I know that the beer of the week/month thread comes close), but I thought it would be nice to have an official commercial review thread using the BJCP scoring system to not only give people an impression of commercial beers that they may be interested in but also give those of us that aspire to become BJCP certified a platform on which to practice completing an evaluation sheet.
MODS - feel free to merge with another thread if one already exists.
If I can use HTML tags freely I could duplicate most of the official BJCP scoring sheet in here, but I have been told in the past by a mod to hold off on HTML tags until TxBrew signed off on their use, so I will not do so unless a mod contacts me to let me know that it is ok to do so.
In the interim, this will have to do, and I'll kick this thread off with a review of Eliot Ness Amber Lager from GLBC (Great Lakes Brewing Company):
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Beer Name: ______________________________________
Brewery: ______________________________________
Category: ______________________________________
Did you notice any of the following (yes/no)?
Acetaldhyde (green apple-like flavor or aroma) ____________________
Alcoholic (warming effects of Ethanol or other alchohols) ____________
Astringent (harsh graininess/huskiness) __________________________
Diacetyl (Artificial butter/butterscotch) __________________________
DMS (dimethyl sulfide - cooked/canned corn) _____________________
Estery (fruit/fruit flavorings/roses) ______________________________
Grassy (aroma/flavor of fresh cut gras or leaves) __________________
Light-struck (similar to the aroma of a skunk) _____________________
Metallic (Tin/copper/iron/coin/blood-like flavors) ___________________
Musty (stale or moldy flavors/aromas) ___________________________
Oxidized (winy/vinous/cardboard/paper/sherry-livke aromas/flavor)_______
Phenolic (clove/pepper/smoky/plastic/plastic adhesive/medicinal) ________
Solvent (fusel alcohols/paint thinner aromas) ________________________
Sour/Acidic (tartness in aroma and/or flavor) ________________________
Sulfur (rotten eggs/burning matches) ______________________________
Vegetal (canned or cooked rotten Vegetable aroma/flavor) _____________
Yeasty (bready/sulfur/yeast-like aroma/flavor) _______________________
Bottle inspection: (appropriate fill/size/cap/label removal)
Aroma ___/12
Comment on malt, hops, aromas and other esters
Appearance ___/3
Comment on color, clarity, and head (retention, color and texture)
Flavor ___/20
Comment on malt, hops, fermentation characteristics, balance, finish, aftertaste and other flavor characteristics
Mouthfeel ___/5
Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations
Overall Impression ___/10
Comment on overall drinking pleasure associated with entry, give suggestions for improvement
Scoring guide:
45-50 = Outstanding - World-class example of style
38-44 = Excellent - Exemplifies style well, requires minor fine-tuning
30-38 = Very Good - Generally within style parameters, some minor flaws
21-29 = Good - Miss the mark on style and/or minor flaws
14-20 = Fair - Off flavors, aromas or major style deficiencies
0-13 = Problematic - major off flavors dominate.
MODS - feel free to merge with another thread if one already exists.
If I can use HTML tags freely I could duplicate most of the official BJCP scoring sheet in here, but I have been told in the past by a mod to hold off on HTML tags until TxBrew signed off on their use, so I will not do so unless a mod contacts me to let me know that it is ok to do so.
In the interim, this will have to do, and I'll kick this thread off with a review of Eliot Ness Amber Lager from GLBC (Great Lakes Brewing Company):
-----------------------------------------------------------------
Beer Name: ______________________________________
Brewery: ______________________________________
Category: ______________________________________
Did you notice any of the following (yes/no)?
Acetaldhyde (green apple-like flavor or aroma) ____________________
Alcoholic (warming effects of Ethanol or other alchohols) ____________
Astringent (harsh graininess/huskiness) __________________________
Diacetyl (Artificial butter/butterscotch) __________________________
DMS (dimethyl sulfide - cooked/canned corn) _____________________
Estery (fruit/fruit flavorings/roses) ______________________________
Grassy (aroma/flavor of fresh cut gras or leaves) __________________
Light-struck (similar to the aroma of a skunk) _____________________
Metallic (Tin/copper/iron/coin/blood-like flavors) ___________________
Musty (stale or moldy flavors/aromas) ___________________________
Oxidized (winy/vinous/cardboard/paper/sherry-livke aromas/flavor)_______
Phenolic (clove/pepper/smoky/plastic/plastic adhesive/medicinal) ________
Solvent (fusel alcohols/paint thinner aromas) ________________________
Sour/Acidic (tartness in aroma and/or flavor) ________________________
Sulfur (rotten eggs/burning matches) ______________________________
Vegetal (canned or cooked rotten Vegetable aroma/flavor) _____________
Yeasty (bready/sulfur/yeast-like aroma/flavor) _______________________
Bottle inspection: (appropriate fill/size/cap/label removal)
Aroma ___/12
Comment on malt, hops, aromas and other esters
Appearance ___/3
Comment on color, clarity, and head (retention, color and texture)
Flavor ___/20
Comment on malt, hops, fermentation characteristics, balance, finish, aftertaste and other flavor characteristics
Mouthfeel ___/5
Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations
Overall Impression ___/10
Comment on overall drinking pleasure associated with entry, give suggestions for improvement
Scoring guide:
45-50 = Outstanding - World-class example of style
38-44 = Excellent - Exemplifies style well, requires minor fine-tuning
30-38 = Very Good - Generally within style parameters, some minor flaws
21-29 = Good - Miss the mark on style and/or minor flaws
14-20 = Fair - Off flavors, aromas or major style deficiencies
0-13 = Problematic - major off flavors dominate.