| ODOUR ATTRIBUTE |
|
| OVERALL INTENSITY | Overall Odour intensity perceived |
| MALTY | Aromatic note of fermented cereals similar to fresh malt cooked in the oven |
| HOPPY | Typical odourof fresh hop |
| FLORAL | Aromatic note resembling flowers |
| FRUITY | Aromatic note resembling fruits |
| SPICY | Aromatic note resembling spices |
| HONEY | Aromatic sweet note resembling honey |
| ROASTED | Aromatic note resembling caramel, bread crust, hazelnuts and browning of sugars |
| VISUAL ATTRIBUTE |
|
| FOAM PERSISTENCY | Visual persistency of foam in the glass |
| TURBIDITY | Presence of suspended particles that let the beer opaque |
| GUSTATORY ATTRIBUTE |
|
| OVERALL INTENSITY | Overall Taste intensity perceived |
| SWEET | The taste of sugar |
| BITTER | The taste of substances like caffeine or quinine |
| SALTY | Taste of salt |
| SOUR | Taste of acidic substances such as citric acid |
| ALCOHOL | Flavor sensation of alcohol |
| MALTY | Flavor sensation of malt |
| HOPPY | Flavor sensation of hop |
| FLORAL | Flavor sensation resembling flowers |
| FRUITY | Flavor sensation resembling fruits |
| SPICY | Flavor sensation resembling spices |
| HONEY | Flavor sensation resembling honey |
| ROASTED | Flavor sensation resembling caramel, bread crust, hazelnuts and browning of sugars |
| TEXTURE ATTRIBUTE |
|
| FULLNESS | Fullness of beer perceived in mouth |
| LEVEL OF CARBONATION | Attribute resembling the pungency intensity of carbon dioxide |
| ASTRINGENT | Mouth dry sensation |