Scoresheet - show

Judge Name: Lucas Ambrosin supporter

Style: 24A. Witbier

Brewery Name

hoegaarden

Beer Name: wit

Special ingredients

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

10.5

aroma de alta intensidade remetendo a aromas citricos de adição de coentro e laranja.em segundo plano, um medio aroma maltado remetendo a mel e trigo cru, junto a esterificação que lembra acetado de isoamila de acordo com o estilo.

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

amarelo palha, com turbidez média, espuma abundante fina e branca de altissima formação e retenção

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

19.5

sabor doce maltado remetendo a mel, trigo e com especiarias, de média-alta intensidade, cerveja com equilíbrio claramente tendendo ao dulçor de malte, com sabor de lupulo baixo remetendo a especiarias, fermentação é sentida tambem no sabor, com frutado caracteristico para o estilo a carbonatação tras sensação de picancia e refrescancia na lingua. cerveja de final e retrogosto adociados.

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

corpo medio-baixo, com carbonatação abundante e crispy, sem calor alcoolico ou adstringencia, altamente refrescante. retrogosto adocicado e fresco.

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

9.5

uma witbier classica com carbonatação abundante, muito refrescante, especialmente para os dias de calor intenso, as adições de coentro são moderadas e as de laranja ligeiramente baixas.

47.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful