PA tasting advice

[Graham.C]

I'm going to do a pale ale (et al.) tasting for some co-workers this Friday and would like some advice on how to set it up. I was thinking of passing around a scoresheet or a checklist of flavors for everyone to fill out, but I also want it to be casual. I think a lot of the guys would get a kick out of learning some brew-talk that a checklist would provide, but I don't want to take away from the people who just want to get out and have a few drinks with friends. Anyone have any advice? I was thinking of maybe making a simplified, Pale ale specific, version of this.

Our lineup will likely include:
LxInterdite: Brassers du Monde
Hoped stupid & Little sompin' wild: Lagunitas
India Ink BIPA: Trafalgar Ales & Meads
Terre Ferme: Biere des Iles
IESB: Propeller & H&T Collaboration
IPA: Propeller
Yippie: Picaroons
IIPA and Hop Yard: Garrison

Any suggestions on order, I haven't tried them all but I think Hoped stupid, Yippie and IIPA (Garrison) should probably be towards the end. Maybe do the sweeter Terre Ferme and Little sompin' wild up earlier in the tasting.

Any advice is welcome.

[TJ Brew]

I would definitely serve the hoppier beers later ( L'Interdite, Garrison). Lagunitas doesn't sound like it is super hoppy, but having never had it I can't say for sure. The Propeller IPA I would do near the start, ease them all into it.

Cheers,


Trevor

[Graham.C]

Thanks for the input, I've never had L'Interdited but I am looking forward to it.

Both the Lagunitas are hoppy as hell, little sumpin' wild just has a tonne of malt and Belgium yeasties to give it a sweeter balance.

Maybe the last page of this would be a better tasting guide. I guess less things to think about = more time to talk/drink or talk about drinking.

[akr71]

That looks like a simple checklist to follow. However, most non-beer geeks I've met have trouble distinguishing a yeast-derived spicyness (or fruitiness) from a hop spicyness (or fruitiness).

You could print off this too.

[Graham.C]

That looks like a simple checklist to follow. However, most non-beer geeks I've met have trouble distinguishing a yeast-derived spicyness (or fruitiness) from a hop spicyness (or fruitiness).

That's why I was thinking of re-making that checklist. Keep the flavors, but don't make them focus on where they are coming from. That wheel is a good idea too! Maybe I'll toss them around the table to help.

[Graham.C]

I think I am going to give out this:

Beer eval.xlsx

It's a simplified BJCP checklist, without the scores, mouth-feel and off flavor sections. I figure it would be good for beginners, and anyone who has a bit more experience can add notes. Can anyone think of anything else I should include/exclude for a bunch of novice pallets?

It's also easily modifiable for anyone to use if they want to take it for their own purposes.