To get high scores it helps to apply a pressure that causes only people who are excited about the beer to drink (and rate it). The problem is that you don't want everyone rating your beer. The easier a beer is to obtain, the more people will try it. Their scores drag our average down, but it is worth it for us. For us that has always been a low-bitterness wheat beer with a little yeast character, and a fruity hop aroma. That said, for tap room sales it can really help to have at least one "accessible" beer on the menu. If you want a high brewery average, one approach is simply to not brew styles that have low average ratings. I'm amazed how many of the contractors, delivery drivers, and other non-beer nerds who visit the brewery mention that they are now into IPAs. More enjoyable to a wider spectrum of drinkers. They are beers that are less of an acquired taste. Balance between sweet-bitter or sweet-sour makes a beer that calls for another sip, and a second pour.Įven the most popular IPAs have gone from dry/bitter to sweet/fruity.
I enjoy samples of pastry stouts, but most of them don't call for a second pour. That said, too much can also make a beer less drinkable. It's a flavor our palates evolved to prefer over sour/bitter because it is a sign of safe calories. Despite a (to my palate) huge vanilla flavor (one bean per 5 gallons), some people don't taste it. looking at reviews for our Vanillafort, it is amazing how divergent the experiences are. If you say there is a flavor in the beer everyone wants to taste it. So many of the top beers don't taste like "beer" they taste like maple, coconut, bourbon, chocolate, coffee, cherries etc. This is especially true in a small sample or in close proximity to other beers (e.g., tasting flight, bottle share, festival). Once you've tried a few hundred (or thousand) beers, it is difficult to get a "wow" response from malt, hops, and yeast. So what makes beers and breweries score well? It is a result of a collection of factors that are inherent to the sort of hedonistic rating system. I don't think the collective beer rater score aligns with what the average beer drinker enjoys the most or drinks regularly. Whether it is the BeerAvocate Top 100, Rate Beer's Top 50, and Untappd's Top Beers they all show a similar bias towards strong adjunct stouts, DIPAs, and fruited sours. How to Win Untappd (or any Online Beer Rating).
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