Sensory Quality System™
Beers and ciders — head retention, carbonation, malt and hop character, finish.
Craft Beers & Ciders Sensory Quality System™
To identify the excellence of craft beers & ciders through sensory analysis, a structured evaluation of appearance, aroma, flavor, texture, and aftertaste is performed, typically using protocols from international standards and trained sensory panels.
Some of the sensory attributes evaluated
Tasters use standardized lexicons and intensity scales to rate aroma (malt, hops, esters, off-notes), flavor (sweetness, bitterness, sourness, balance, nuances), and mouthfeel (body, carbonation, creaminess, astringency) methodologies.
Color, clarity, foam/effervescence (beer), visual carbonation/bubbles (cider), and any observable faults.
Intensity and balance of hop, malt, fruit, ester, and phenolic notes alongside absence of off-odors.
Balance between sweetness, bitterness, sourness/acidity, and complexity; checking for any off-flavors.
Body, creaminess, carbonation, astringency, finish/aftertaste.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of craft beers & ciders excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Please complete the application and submit your products for the annual Excellent Taste Awards.
