This method describes how to perform sensory analysis of hop-accentuated beers.
beer
Kaltner (2000) developed a score sheet for assessing beers with a strong hop flavor, which on one hand is based on the DLG quality assessment of beer (refer to S.590.53.700 Einzelprobenprüfung zur Qualitätskontrolle von Bier - DLG-Prüfschema für Bier). The criteria aroma, flavor, fullness, liveliness and bitterness are evaluated using a five-point scale in half-point steps, where 5 denotes a pure attribute and 1 indicates major faults. On the other hand, the quality and distinction of the hop aroma and bitterness are assessed. The aroma and flavor of the hop impression are also distinguished. The evaluation is also based on a five-point scale with an intensity of 5 corresponding to the attribute “perfume-like” and 1 to “not perceptible”. Under “quality of the hop aroma” a score of 5 is considered “pleasant” and 1 “unpleasant”. Additionally, the score sheet provides space for describing the sensory impression of the appeal of a particular hop note. The intensity of the bitterness is also evaluated on a five-point scale, and in this case, 5 denotes a very strong impression, and 1 a very weak one.
The appeal of the bitterness has been plotted on a graph and is expressed using the following terms:
rapidly diminishing (low intensity)
fine, harmonious (moderate intensity and pleasantly lingering)
hard (high intensity and fleeting)
lingering (high intensity and persistently lingering)