Scoresheet - show

Judge Name: Antônio Cleber Gonçalves Júnior

Style: 26B. Belgian Dubbel

Brewery Name

Koningshoeven

Beer Name: La Trappe Dubbel

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 330 mL, tampa tipo pry off, rótulo em perfeito estado de conservação

Descriptor Definitions (Mark all that apply):

Acetaldehyde - Green apple-like aroma and flavor.

Alcoholic - The aroma, flavor, and warming effect of ethanol and higher alcohols. Sometimes described as hot.

Astringent - Puckering, lingering harshness and/or dryness in the finish/aftertaste; harsh graininess; huskiness.

Diacetyl - Artificial butter, butterscotch, or toffee aroma and flavor. Sometimes perceived as a slickness on the tongue.

DMS (dimethyl sulfide) - At low levels a sweet, cooked or canned corn-like aroma and flavor.

Estery - Aroma and/or flavor of any ester (fruits, fruit flavorings, or roses).

Grassy - Aroma/flavor of fresh-cut grass or green leaves.

Light-Struck - Similar to the aroma of a skunk.

Metallic - Tinny, coiny, copper, iron, or blood-like flavor.

Musty - Stale, musty, or moldy aromas/flavors.

Oxidized - Any one or combination of stale, winy/vinous, cardboard, papery, or sherry-like aromas and flavors.

Phenolic - Spicy (clove, pepper), smoky, plastic, plastic adhesive strip, and/or medicinal (chlorophenolic).

Solvent - Aromas and flavors of higher alcohols (fusel alcohols). Similar to acetone or lacquer thinner aromas.

Sour/Acidic - Tartness in aroma and flavor. Can be sharp and clean (lactic acid), or vinegar-like (acetic acid).

Sulfur - The aroma of rotten eggs or burning matches.

Vegetal - Cooked, canned, or rotten vegetable aroma and flavor (cabbage, onion, celery, asparagus, etc.)

Yeasty - A bready, sulfury or yeast-like aroma or flavor.

Scoring Guide

Outstanding	(45-50)	World-class example of style.
Excellent	(38-44)	Exemplifies style well, requires minor fine-tuning.
Very Good	(30-37)	Generally within style parameters, some minor flaws.
Good	(21-29)	Misses the mark on style and/or minor flaws.
Fair	(14-20)	Off flavors/aromas or major style deficiencies. Unpleasant.
Problematic	(00-13)	Major off flavors and aromas dominate. Hard to drink.

Aroma Comment on malt, hops, esters, and other aromatics

Aromas remetendo a frutas secas, tâmaras, damasco, toffe e caramelo em média intensidade. Xerez, notas de fermentação em média intensidade remetendo a banana passas e maçã. Notas fenólicas lembrando condimentos como noz de cola e noz moscada. Equilíbrio entre o malte e a esterificação estão muito bem apresentados! Notas de chocolate meio amargo em baixa intensidade.

Appearance Comment on color, clarity, and head (retention, color, and texture)

2.5

Âmbar, com nuances rubi, de boa formação e retenção de espuma bege

Flavor Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics

O sabor segue o aroma com as notas de fermentação mais evidentes. Lembrança de bebida fortificada remetendo a "Biotônico". Complexidade de malte trazendo dulçor porém com final seco. Notas condimentadas em média a media baixa intensidade remetendo a cravo e noz estão muito bem inseridas.

Mouthfeel Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations

Corpo médio, sem aquecimento e cremosa.

Overall Impression Comment on overall drinking pleasure associated with entry, give suggestions for improvement

Cerveja incrível. Muito agradável sua degustação e sua harmonização com queijos de longa cura podem amplificar a experiência de sua degustação.

46.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful