This method describes how to perform the sensory analysis of beer using the VLB Score Sheet developed by the VLB Berlin (Versuchs- und Lehranstalt für Brauerei in Berlin).
beer
As with the DLG score sheet, the individual criteria are assessed on a five-point scale. The criteria judged in the evaluation represent a combination of factors pertaining to the assessment of quality (purity of aroma, purity of flavor, quality of bitterness, overall quality) and intensity (bitterness, hop aroma, fullness, liveliness). It is important to note that with reference to fullness, an optimum score is 3 or 4.