Points are deducted for faults such as oxidation, light struck, sour or off flavours. For no faults a maximum 2.0 points can be rewarded. General characteristics should show a product true to type and should be pleasing and not aggressive to excel. A note should be made if a product is clearly not in its correct class. Bitterness such as harsh or grainy bitterness should be marked down.
Balance is important.
Fermentation products should show a good clean yeast note and other pleasing volatiles. This character looks at the over all quality, style, balance and enjoyment of the product. This may be difficult to assess but as Judges this is our task. A maximum 6.0 Points can be awarded with the emphasis being on style and the absence of major faults.