Composed entirely of Beer Judge Certification Program (BJCP) judges who have all studied, trained, and been tested on their ability to discern characteristics in beer, our panel is independent and doesn’t include any CB&B editors or staff. The panel tastes all beer blindly—they do not know what brands and beers they are tasting until the tasting is complete.
Our goal is to inform you about the strengths and weaknesses of these beers as well as their relative differences (not everyone has the same taste in beer, so accurate descriptors are more valuable than straight numerical values). The quotes you see in the reviews are compiled from the review panel’s score sheets to give you a well-rounded picture of the beer.
As our reviewers judge, they score based on the standard BJCP components: Aroma (max 12 points), Appearance (max 3 points), Flavor (max 20 points), Mouthfeel (max 5 points), and Overall Impression (max 10 points). We’ve listed these individual component scores, and the bottom-line number is derived from adding then doubling these component scores to produce a rating on a 100-point scale. Note that we round the component scores to the nearest whole number, so the math won’t necessarily add up.
Our judges use the following scale in valuing scores:
95–100 » Extraordinary World-class beers of superlative character and flawless execution
90–94 » Exceptional Distinguished beers with special character, style, and flavor
85–89 » Very good Well-crafted beers with noteworthy flavor and style
80–84 » Good Solid, quality, enjoyable beers
75–79 » Above Average Drinkable and satisfactory beers with minor flaws or style deviations
50–74 » Not recommended
We’d like for you to keep one thing in mind as you read our reviews: Your perception of a beer is more important than that of our review panel or editorial staff. Reading reviews—on the Web, in a magazine, or in a book—is no substitute for trying the beer yourself.
Podcast Episode 29: Monkish Founders: The Techniques Behind Their IPAs
Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), and much more.