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
BJCP 16C. Saison
Aroma (as appropriate for style) Comment on malt, hops, esters and other aromatics: 10 / 12
Entry 6 "Light wheat, lmon, initial yeast aroma, light tart quality, low floral hop aroma. / Medium bready malt and wonderful pear and citrus esters. Low hop aroma. Moderate spicy/peppery yeast derrived phenols. "
Appearance (as appropriate for style) Comment on color, clarity, and head (retention, color, and texture): 3 / 3
"Rocky white head, white and effervescent, yellow color. Initial chill haze but clears as it warms. / Good clarity to a straw colored beer. Pours with a large white fizzy head that lingers for a while. "
Flavor (as appropriate for style) Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics: 15 / 20
"Soft malt character, low bitterness from hops but alcohol and spicy character helps with perceived bitterness. Bitterness is towards bitter with hop flavor in aftertaste with low pepper. / Orange and pepper are showcased upon a soft yet flavorful malt backbone. Slight floral hop flavor. A moderate level of aceteldehyde in the finish/aftertaste. Medium bitterness, medium dry finish. "
Mouthfeel (as appropriate for style) Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations: 4 / 5
"ON the lighter end of medium high carbonation with a prickly acidity. / Medium light body and effervescent carbonation. Some alcohol warmth within style. "
Overall Impression (as appropriate for style) Comment on overall drinking pleasure associated with entry, give suggestions for improvement: 7 / 10
"Very refreshing, alcohol is in balance with malt, hop flavor is good to style but more in flavor would add complexity, pepper quality is perfect, could use more tart quality. / A nicely balanced recipe that could use a little more time on the yeast to clean up the slight lingering aceteldehyde (apple like flavor). Perhaps a warmer fermentation could develop more phenols. "
Total Score: 39 / 50
|Not To Style||Classic Example|