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.
This method described how to perform sensory analysis of beer using the Doemens Score Sheet.
beer
The Doemens Score Sheet allows a maximum of 100 points. In addition to the DLG evaluation criteria, this score sheet also addresses the visual attributes of the respective beer style. As with the DLG Quality Assessment for Beer, each attribute is assessed according to a five-point scale. The score for each attribute is weighted accordingly and then totaled to produce an overall score. It is necessary that a description be included for each characteristic so that a written reference is provided for the quality of the sensory attributes and also, if applicable, any irregularities in the quality of the beer.
This method describes the procedure for conducting a taste test using the DLG tasting scheme for various types of water.
Water, table water, mineral water, water with added aroma
The DLG Score Sheet for Water concentrates primarily on the attributes of aroma and flavor. The appearance is evaluated for possible aberrations through verbal remarks.
Aroma
The highest number of points is awarded for a pure aroma impression without off-aromas.
A lower score is given for the evaluations “still pure” or “off-aroma”, whereby the latter must be accompanied by a specific description.
In extreme cases, the product can be classified as “not able to be evaluated”. Additional documentation of off-aromas can be recorded under the “other faults” section.
Flavor
From the perspective of the DLG, a water sample will receive the highest number of points when it tastes “pure, typical” and “balanced”. Deviation from these attributes, the absence of freshness, and also a limited, one-sided character accompanied by off-flavors should result in lower scores.
Due to the nature of their very hedonistic and general character, the terms “not completely true to style”, “not completely fresh” and “not completely balanced” are difficult to use objectively.