I use the scoring system described by Charlie Papazian in his book, The Home Brewer's Companion, p. 395. Points can be scored as follows:
|Other Fermentation Characteristics||4|
|Other Flavor Characteristics||4|
|Drinkability and Overall Impression||1-10|
The scoring guide rates an Excellent for 40-50; Very Good from 30-39; Good from 25-29; Drinkable from 20-24 and Problematic for those that score less than 20.
Copyright © 2001 Bill Wohler
Last modified: 2001