Scoresheet - show

Judge Name: Filipe Bianchini de Oliveira supporter

Style: 18B. American Pale Ale

Brewery Name

[homebrew] Filipe Bianchini

Beer Name: APA PFC

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: On tap

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

Esterificação de intensidade média-alta em primeiro plano, remetendo a frutas brancas passadas (pêra). Lupulagem de frutas tropicais em baixa intensidade. Perfil de malte insignificante.

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

Dourado profundo, de boa clarificação. Espuma de alta formação, relativamente seca, retenção média-alta, branca e bem espessa, com bolhas pequenas. Deixa um significativo rendado belga.

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

Lupulagem de fruas tropicais doces em primeiro plano, com notável perfil esterificado de frutas brancas passadas. Perfil de malte meramente de suporte, bem neutro. Amargor médio, com um final levemente harsh. Sem calor alcoólico.

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

Corpo médio-baixo, alta carbonatação. Harsh no final do gole.

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

Uma boa cerveja, mas um cuidado melhor na fermentação aumentará a drinkability: o perfil esterificado parece se sobrepor ao malte e lúpulo, dominando o gole. Contudo, a senção de frutas passadas é diminuída com o baixo corpo e alta carbonatação. O harsh no final não chega a ser um problemas, mas sua correção contribuiria para o arredondamento da cerveja.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful