Beer review - by Michael Weeks
I made this for my own purposes. I might make it usable to everyone, if I get the time.
Beer name
Brewery
Style:
Select serving type:
Small bottle (about 330 ml, or 12 oz)
Large bottle (e.g. 650 ml or more)
Draft
Growler
Cask
Select glass type:
Not specified
Snifter
Bolleke goblet
Goblet
Stemmed tulip
Teku
Tulip pint
Shaker pint
Nonick pint
Weissbier
Tapered pilsner
Pokal
Stange
Sample glass
Mug / Seidel
Tumbler
Colors, and SRM values
[source]
:
Straw 2-3
Yellow 3-4
Gold 5-6
Amber 6-9
Deep amber/light copper 10-14
Copper 14-17
Deep copper/light brown 17-18
Brown 19-22
Dark Brown 22-30
Very Dark Brown 30-35
Black 30+
Black, opaque 40+
Aroma
"Comment on malt, hops, esters, and other aromatics" [1]
/12
Appearance
"Comment on color, clarity, and head (retention, color, and texture)" [1]
/3
Flavor
"Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics" [1]
/20
Mouthfeel
"Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations" [1]
/5
Overall Impression
"Comment on overall drinking pleasure associated with entry, give suggestions for improvement" [1]
/10
Overall, how do you rate this?
outstanding
excellent
very good
good
did not like
Total score is
[1]
Quotes are from the
BJCP scoresheet
Common adjectives
acidic alcohol apple bacon-like banana barnyard biscuit biscuity bitter bourbon bread bready brett candy caramel caramelly cereal chewy chocolate chocolaty cider citrus citrusy clean clove clove-like cloying coarse coffee cracker dank date dry earthy esters farmhouse fig flat floral flowery fruit fruity fruity-esters funky grapefruit grassy green-apples harsh heavy herbal honey hoppy leafy leathery lemon light malt malty mango maple mellow nutty oak orange over-carbonated passionfruit peaty perfumy phenols pine pineapple piney plum raisin resiny rich ripe roasty rye sharp silky slick slippery(diacetyl) smokey smoky smooth sour spicy spruce sticky sweet syrupy tangy tart thin toasty tropical-fruits unami (savory) viscous watery wheat whiskey wild woody
Source:
BJCP stylebook
, plus I added some.
Adjectives to describe clarity
bright clear/clarity cloudy dark deep hazy opaque particulates suspended-solids turbid unfiltered vibrant
Adjectives to describe carbonation
cremant effervescent perlant pétillant sparkling still/stilles
Common faults
(though some are appropriate to certain styles) Source:
Beer Faults
Acetaldehyde Alcoholic/Hot Astringent Diacetyl DMS Estery Grassy Light-struck Medicinal Metallic Musty Oxidized Plastic Solvent/Fusel Sour/Acidic Smoky Spicy Sulfury Vegetal Vinegary Yeasty
Adjectives to describe mouthfeel
astringent attenuated balanced dry filling flat full grainy harsh heavy hot light medium-light medium medium-heavy metallic mouth-puckering numbing prickly quenching salty sharp sour spritzy tannins tart thin unbalanced warming watery
Green
Red
Blue