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 |