There’s a moment every beer lover knows: you crack open a new brew, take that first sip, and instantly form an opinion. But how do you turn that gut feeling into something more structured? At The Beer Buff, we’re often asked, “How do you actually rate beers and wines?” It’s a fair question. After all, taste is deeply personal – one person’s hoppy heaven is another’s bitter nightmare. Yet, if we’re going to guide you towards your next favourite drop, we need a consistent, transparent system that goes beyond “I like it” or “I don’t.”
Our approach blends the rigorous methodology of professional tasters with the practical, down-to-earth perspective of Aussie drinkers. We don’t just rate to award points; we rate to explain why a beer or wine works (or doesn’t), so you can make your own informed choices. Whether you’re a seasoned connoisseur or a casual drinker looking for a weekend sipper, understanding our process will help you get more out of every review we publish.
In this post, we’ll pull back the curtain on our entire rating framework. From the core philosophy that guides our tastings to the specific criteria we evaluate for both beer and wine, and even the scoring system we use, you’ll leave with a clear picture of how those numbers and stars come to be. So, grab a cold one (or a nice shiraz) and let’s dive into the details.
Before we get into the nitty-gritty of scores and categories, it’s important to understand why we rate in the first place. Our mission isn’t to declare a single “best” beer or wine – that would be reductive and frankly, boring. Instead, we aim to provide a reliable compass for navigating the vast, ever-expanding world of alcoholic beverages. We want to celebrate craft, recognise quality, and help you find drinks that align with your personal preferences.
To do that, we’ve adopted a philosophy that balances objectivity with subjectivity. We use a structured set of criteria that can be evaluated consistently across different styles and brands. This ensures that a crisp lager and a rich stout are judged on the same fundamental principles – appearance, aroma, flavour, and mouthfeel – even though the ideal characteristics for each style differ wildly. At the same time, we acknowledge that context matters. A $15 bottle of wine might be a 90-point stunner, while a $50 bottle with the same score might be a disappointment given its price point. So, we factor in value and style authenticity, but we never let price inflate our scores.
Crucially, we also believe that rating should be educational. Every review we write includes detailed tasting notes, not just a number. We want you to read our thoughts on the aroma and flavour profile and think, “Ah, that’s why I like that” or “Good to know – I’ll skip that one.” Our ratings are a starting point for conversation, not a final verdict. We’re not here to tell you what to drink; we’re here to give you the tools to drink better.
When we rate a beer, we break it down into five key components, each contributing to the overall score. These criteria are adapted from classic beer evaluation frameworks, but we’ve tweaked them to suit our own palate and the styles we encounter most often. Here’s what we look for in every beer, from pale ales to imperial stouts.
First impressions matter. We assess the beer’s clarity – is it brilliant, hazy, or murky? (Hazy is fine for a NEIPA, but a pilsner should be crystal clear.) We note the colour, which can range from pale straw to jet black, and we check the head – its size, retention, and lacing. A good head should be creamy and last more than a minute, leaving a nice lace on the glass as you drink. We also look for any unusual sediment or floaties, which can be a sign of yeast or protein haze – sometimes intentional, sometimes a flaw.
Your nose does a lot of the work before the liquid even hits your lips. We take a few good sniffs to identify the dominant aromas. For beer, that could be malt sweetness (caramel, biscuit, toast), hop character (citrus, pine, tropical fruit, floral), yeast-derived esters (banana, clove, pear), and any other notes like coffee, chocolate, spice, or even funk. We’re also on the lookout for off-putting aromas – skunkiness from light exposure, diacetyl (buttery), or acetaldehyde (green apple). The intensity and balance of these aromas are key: a great beer should have a pleasant, inviting bouquet that makes you want to take a sip.
This is the big one. We take a decent sip and let the beer coat our entire palate. We’re looking for the same elements as in the aroma, but now we experience them in the liquid form. We assess the malt sweetness, hop bitterness, and how they interact. Is the bitterness sharp and lingering or smooth and balanced? Are there any surprising flavour layers that unfold? We also check for the finish – does the flavour linger pleasantly or disappear quickly? And crucially, we judge the overall balance: no single element should overpower the others unless the style demands it (like a double IPA being hop-forward). A flaw in flavour – such as oxidation (papery, stale), infection (sourness where it shouldn’t be), or harsh astringency – can be a dealbreaker.
Mouthfeel is about the physical sensations in your mouth. We consider the body – is it light, medium, or full? Carbonation levels – high, low, or just right? A well-carbonated beer should have a lively fizz that enhances the flavour, not a flat or overly prickly sensation. We also note the creaminess or silkiness of the texture, and the warmth or coolness it leaves behind. For example, a barrel-aged stout should have a thick, velvety mouthfeel, while a pilsner should be crisp and refreshing. Mouthfeel can make or break a beer – a great flavour profile can be ruined by a watery or overly syrupy texture.
Finally, we step back and consider the beer as a whole. Does it achieve what it set out to do? Is it true to its style? How drinkable is it – could you have a few, or is it a one-and-done? We also factor in our personal enjoyment, but we try to keep that in check. A beer that scores high here is one we’d recommend without hesitation, even if it’s not our usual style. We also consider the value – does the price match the quality? This is where we might bump up a budget-friendly gem or mark down an overpriced disappointment.
Wine is a different beast, but our approach remains similar. We’ve adapted the same five-point framework to suit the unique characteristics of wine, which is more about fruit, acidity, tannins, and oak. Here’s how we break it down.
Just like beer, we start with the visual. We hold the glass against a white background to assess clarity and colour. For white wines, we look for colour intensity – from pale straw to deep gold – and any signs of browning that might indicate oxidation. For reds, we check the depth of colour – from light ruby to nearly opaque purple – and the rim, which can hint at age. We also note if the wine is clear or has any cloudiness (which can be a fault or a sign of unfiltered style). Swirling the glass, we observe the “legs” or “tears” – the viscosity that can indicate alcohol or sugar content.
Wine aroma is incredibly complex, so we give it a bit more weight. We start with a gentle sniff to catch the primary fruit aromas – think citrus, stone fruit, berries, or tropical notes. Then we dig deeper for secondary aromas from fermentation and ageing – like buttery notes from malolactic fermentation, or the savoury, yeasty character of lees contact. Finally, we look for tertiary aromas from bottle ageing – earthy, leathery, or nutty nuances. We also assess the intensity and cleanliness. A good wine should have a clean, pronounced aroma that’s inviting, not muted or funky (unless it’s a natural wine where some funk is expected).
Tasting wine is where it all comes together. We take a sip and let it roll across our palate, paying attention to several key elements. First, the fruit flavours – do they match the aroma? Then, the acidity – is it crisp and refreshing, or flabby and dull? For reds, we assess the tannins – are they soft and integrated, or harsh and grippy? We also note the body – light, medium, or full – and the alcohol level, which should be in balance. The finish is crucial: a long, flavourful finish is a sign of quality, while a short, watery finish is a letdown. We also look for complexity – does the wine evolve in the glass, showing different layers over time?
In wine, mouthfeel is closely tied to acidity, tannins, and alcohol. We assess the texture – is it silky, velvety, or coarse? The weight – does it feel light on the tongue or heavy and viscous? Carbonation is rarely a factor (except in sparkling wines), but we do note the effervescence in those. For white wines, we look for a refreshing crispness; for reds, a smooth, rounded sensation. A wine with too much alcohol can feel hot and burning, while one with too little acidity can feel flat and oily. We want a mouthfeel that complements the flavour profile and makes you want another sip.
We give wine a slightly lower overall score because the previous categories already capture so much. Here, we consider the wine’s harmony – do all the components work together seamlessly? Is it a wine we’d buy again or recommend to a friend? How well does it pair with food? And importantly, does it offer good value for its price? A $20 wine that drinks like a $40 wine gets a big thumbs up. We also consider the wine’s drinkability – is it easy to enjoy on its own, or does it demand a meal? This final score rounds out our assessment.
We use a 100-point scale for both beers and wines, because it’s familiar and gives us enough granularity to differentiate between similar products. Here’s how we allocate the points:
| Category | Beer Points | Wine Points |
|---|---|---|
| Appearance | 10 | 10 |
| Aroma | 20 | 25 |
| Flavour | 40 | 40 |
| Mouthfeel | 15 | 15 |
| Overall | 15 | 10 |
| Total | 100 | 100 |
We’ve given wine more points for aroma because wine’s aromatic complexity is often more pronounced and varied than beer’s. Conversely, beer gets more points for overall impression because drinkability and style adherence are particularly important in the beer world. But the core idea is the same: each category is scored independently, and then we sum them up.
So what do the scores mean? Here’s our rough guide:
We also use half-points when we’re torn, and we never let a single category dominate the final score – a beer with a perfect flavour but a watery mouthfeel will still get penalised.
Our rating system only works if we’re consistent in how we taste. So, we’ve developed a rigorous process that ensures every review is fair and reproducible.
We try to taste beers and wines blind – meaning we don’t know the brand, price, or even the style until after we’ve scored it. This eliminates bias from labels and reputation. We’ll pour samples into numbered glasses, and someone else (or a randomiser) will reveal the details only after we’ve locked in our scores. It’s amazing how often a $10 beer outperforms a $30 one when you don’t know which is which.
We use style-appropriate glassware. For beer, that might be a tulip glass for aromatic IPAs, a snifter for stouts, a pilsner glass for lagers. For wine, we use ISO tasting glasses or varietal-specific stems. The right glass enhances the aroma and directs the liquid to the right parts of your palate. We also make sure our glasses are spotlessly clean – any residue or detergent can ruin a tasting.
We taste in a well-lit room with neutral colours, away from strong odours (like food or perfume). We also taste at the appropriate temperature – beers are often best slightly warmer than fridge cold, while whites are chilled but not ice-cold. We take our time, smelling and sipping at a relaxed pace. We also cleanse our palate between samples with plain bread or water.
We write down our observations for each category as we go. This isn’t just for our own memory – it also helps us spot patterns. For example, if we notice that a beer has a slight soapy aroma, we’ll note that and see if it persists. We also record the exact temperature, the glass type, and any other environmental factors. These notes become the basis for the review you read.
We often taste in a small group – at least two, sometimes four of us. Each person scores independently, and then we compare. This helps iron out individual biases. If one person gives a beer a 90 and another gives it an 80, we’ll re-taste and discuss. We don’t average scores; we reach a consensus, but we always respect the outlier’s perspective. Sometimes that difference of opinion is the most interesting part of the review!
Even with a solid process, bias can creep in. Here are the common traps we actively avoid.
It’s human nature to expect more from a $40 bottle than a $10 one. We fight this by tasting blind – we literally don’t know the price until after we’ve scored. If we do know the price (say, in a retrospective tasting), we consciously try to evaluate the liquid on its own merits, not the price tag. A wine that tastes like a $15 wine but costs $50 gets a lower score than a $15 wine that tastes like a $50 one.
We all have favourite styles – some of us love hoppy IPAs, others prefer smooth lagers. But we can’t let that influence our ratings. A perfectly executed pilsner should score just as high as a perfectly executed NEIPA, even if we personally prefer the latter. To help with this, we use style guidelines (like the BJCP for beer) to judge whether the beer meets the expected characteristics for its style. For wine, we consider the varietal and region – a Barossa shiraz should have different characteristics than a Pinot Noir from Tasmania.
Sometimes a great first impression (like a stunning aroma) can make us overlook flaws later. We guard against this by scoring each category separately and only looking at the total at the end. We also re-taste after a few minutes – some flaws only appear as the drink warms up or oxidises. A beer that starts strong but fades quickly might get a lower score on finish.
We’re human, and sometimes a beer reminds us of a great holiday or a special occasion. We try to acknowledge that emotional connection but not let it inflate the score. Our reviews are for you, not for our nostalgia. We always ask ourselves: “If I’d never tried this before, what would I think?”
So, that’s our rating system in a nutshell. It’s a blend of structured criteria, careful tasting, and a healthy dose of self-awareness. We’re not claiming it’s the only way to rate, but it works for us – and we hope it gives you more confidence in our reviews.
Next time you read a Beer Buff review, you’ll know exactly why we gave that pale ale an 87 or that shiraz a 92. You’ll see the notes on appearance, aroma, flavour, and mouthfeel, and you’ll understand how the overall score was calculated. And more importantly, you can use our framework to rate your own drinks at home. It’s a fun exercise that deepens your appreciation for the craft.
Remember, ratings are a guide, not a gospel. Your palate is the only one that truly matters. So, use our scores as a starting point, but always trust your own taste buds. Cheers to that!