interurbanbrewing Bear Claw

Cider Scoresheet


Judge: Josiah

Descriptor Definitions (Mark all that apply):

  • Acetaldehyde - Green apple candy aroma/flavor
  • Acetified - (Volatile Acidity, VA) Ethyl acetate (solvent, nail polish) or acetic acid (vinegar, harsh in back of throat).
  • Acidic - Sour-tart flavor. Typically from one of several acids: malic, lactic, or citric. Must be in balance.
  • Alcoholic - The warm effect of ethanol/higher alcohols.
  • Astringent - A drying sensation in the mouth similar to chewing on a teabag. Must be in balance if present.
  • Bitter - A sharp taste that is unpleasant at high levels.
  • Diacetyl - Butter of butterscotch aroma or flavor.
  • Farmyard - Manure-like (cow or pig) or barnyard (horse stall on a warm day).
  • Fruity - The aroma and flavor of fresh fruits that may be appropriate in some styles and not others.
  • Metallic - Tinny, coiny, copper, iron or blood-like flavor.
  • Mousy - Taste evocative of the smell of a rodent's den/cage.
  • Oaky - A taste or aroma due to an extend length of time in a barrel or on wood chips. "Barrel character."
  • Oily/Ropy - A sheen in visual appearance, as an unpleasant viscous character proceeding in a ropy character.
  • Oxidized - Any one or combinations of winy/vinous, cardboard, papery, or sherry-like aromas and flavors.
  • Phenolic - Plastic, band-aid and/or medicinal
  • Spicy/Smoky - Spice, cloves, smoky, ham.
  • Sulfite - Rotten eggs, from fermentation problems
  • Sweet - BAsic taste of sugar. Must be in balance if present.
  • Thin - Watery, lacking body or "stuffing."
  • Vegetal - Cooked, canned or rotten vegetable aroma and flavor (cabbage, onion, celery, asparagus, etc.)

    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

Cider Scoresheet


Judge: DanaCordes

Descriptor Definitions (Mark all that apply):

  • Acetaldehyde - Green apple candy aroma/flavor
  • Acetified - (Volatile Acidity, VA) Ethyl acetate (solvent, nail polish) or acetic acid (vinegar, harsh in back of throat).
  • Acidic - Sour-tart flavor. Typically from one of several acids: malic, lactic, or citric. Must be in balance.
  • Alcoholic - The warm effect of ethanol/higher alcohols.
  • Astringent - A drying sensation in the mouth similar to chewing on a teabag. Must be in balance if present.
  • Bitter - A sharp taste that is unpleasant at high levels.
  • Diacetyl - Butter of butterscotch aroma or flavor.
  • Farmyard - Manure-like (cow or pig) or barnyard (horse stall on a warm day).
  • Fruity - The aroma and flavor of fresh fruits that may be appropriate in some styles and not others.
  • Metallic - Tinny, coiny, copper, iron or blood-like flavor.
  • Mousy - Taste evocative of the smell of a rodent's den/cage.
  • Oaky - A taste or aroma due to an extend length of time in a barrel or on wood chips. "Barrel character."
  • Oily/Ropy - A sheen in visual appearance, as an unpleasant viscous character proceeding in a ropy character.
  • Oxidized - Any one or combinations of winy/vinous, cardboard, papery, or sherry-like aromas and flavors.
  • Phenolic - Plastic, band-aid and/or medicinal
  • Spicy/Smoky - Spice, cloves, smoky, ham.
  • Sulfite - Rotten eggs, from fermentation problems
  • Sweet - BAsic taste of sugar. Must be in balance if present.
  • Thin - Watery, lacking body or "stuffing."
  • Vegetal - Cooked, canned or rotten vegetable aroma and flavor (cabbage, onion, celery, asparagus, etc.)

    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