This method describes how to perform sensory analysis using the DLG Quality Assessment scheme for beer.
beer
According to the DLG scheme of sensory evaluation for beer, the criteria aroma, flavor, fullness, liveliness and the quality of the bitterness are each evaluated on a five-point scale. Any faults in the aroma or flavor are to be described, although a number of descriptors are already provided on the form. The fullness is assessed in accordance with the parameters of the particular beer style. In evaluating the bitterness, quality is of prime importance, not intensity.