Scoresheet - show

Judge Name: Filipe Bianchini de Oliveira supporter

Style: 15A. Irish Red Ale

Brewery Name

[homebrew] Gustavo Braga

Beer Name: Irish Red Ale - Desafio Corina 3

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 500ml, vidro âmbar, ok.

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

Claramente voltado para o maltado, com notas tostadas de baixa intensidade em primeiro plano. Esterificação leve perceptível. Aroma de lúpulo baixíssimo a nenhum.

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

Predominantemente marrom, com um levíssimo tom acobreado escuro quando colocado contra a luz. Totalmente opaca. Espuma de baixa formação e retenção mediana.

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

Tostado de média intensidade em primeiro plano, evoluindo para um alcoólico bem significativo, que persiste até o retrogosto. Amargor médio-alto, que logo é dominado pelo álcool.

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

Corpo médio, carbonatação média-alta. Final seco (como manda o estilo), mas o final alcoólico e adstringente prejudica a drinkability, deixando. Calor perceptível nas narinas no retrogosto.

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

O estilo demanda uma cerveja neutra no geral, e a cor e o excesso de tostado aproxima esse exemplar a uma Brown Ale ou uma Porter. O caráter de álcool está atrapalhando o gole, revisar a receita - se estiver correta, rever o processo de fermentação para evitar álcool superior. Retrogosto com sabor de levedura, o que aumenta a sensação de falha na fermentação. Continue trabalhando, está no caminho certo!

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful