17/08/2026
How to judge B**r (and c***r and mead)
TLDR: B**r judging is as simple and as complex as describing in as much detail as possible what you experience; see, smell, taste and feel both the physical sensations and the more metaphorical impressions. Both good and bad points should be included to help the brewer improve their craft.
Style guides:
For the TSHBC we use the B**r Judge Certification Program system. The style guide categories are regrouped for the Australian Amateur Brewing Championship. This sounds confusing but they are the same styles in a different order. The style guide provide a useful reference for what to expect when judging an entry. The full style guide can be downloaded at:http://aabc.asn.au/docs/AABC2025StyleGuidelines.pdf
Alternatively, there is app for iPhone: https://apps.apple.com/au/app/aabc-b**r-style-guidelines/id1579425947
For Android there is a BJCP styleguide app:
https://play.google.com/store/apps/details?id=io.github.rlshep.bjcp2015b**rstyles&pcampaignid=web_share
Scoresheets and adjectives:
A marked up scoresheet with a list of adjectives to use to describe the b**r you are judging is available at:https://hobartbrewers.com/uploads/B**r-scoresheet-explainer-with-adjectives.pdf
The aim is to be descriptive. Instead of saying a b**r is "malty" you might say it has "moderate caramel malt flavours". Aim to make a comment on each element listed in the small print under the heading for Aroma: Malts, Hops, Esters and other.
Bitterness is interesting in that it can be from the hops or from dark roasted grain. They each give a different note to the bitterness. I find hops derived bitterness will be associated with a resinous flavour and aroma whereas roast malt bitterness is linked to dark-burnt toast profile. Aim to describe it.
Scoring:
The box on the bottom left of the scoresheet gives an idea of how good an entry needs to be to score in a range.
When judging at a competition all judges in the group should be within 5 points of each other. That means total scores for the group can range from 28 to 33 for example but not 27 to 34. If you have too much variance please have a discussion amongst yourselves and adjust the scores as necessary.
Typically, an entry will not score less than 13 points unless it is terribly flawed or in the very wrong category. In this case the reasons for the low score should be evident from the judges' comments such as; bacterial infection (typically tastes like orange juice), strong off flavours as shown on the left side of the scoresheet, or stout entered as a pale l***r. The most common off flavours are highlighted.
Likewise it is rare for an entry to score above 45 points unless it is exceptional and again you should be able to describe why it is so good and let me know so I can try it.
B**r judging is a subjective process and a skill that takes some practice to develop and maintain. Ultimately the aim is to enjoy yourself and the company and provide useful feedback to the brewers.
