Scoresheet - show

Judge Name: Oscar Freitas Jr. supporter

Style: 6C. Dunkles Bock

Brewery Name: Schorstein

Beer Name: Bock

Special ingredients

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

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

num primeiro plano dulçor de malte medio alto levado para caramelo, melaço, bala tofe, leve ameixas pretas, frutas cristalizadas. leve tostado, sem lúpulo aparente e fermentação limpa. alcool medio presente.

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

cor cobre profundo, com notas de rubi. Cerveja translúcida, brilhante. media alta formação de espuma de cor bege e retenção media.

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

Melaço, bala tofe, torrado, casca de pão tostado, o retrogosto é doce, fermentação limpa, lúpulo terroso baixo. Um leve médio baixo aqueciemnto de alcool, ameixas pretas. Esse dulçor residual não permite que a cerveja tenha uma boa atenaução.

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

4.5

carbonatação media baixa, leve calor alcóolico, leve adristingência na boca, mas macia no final e corpo corpo medio.

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

Uma cerveja ricamente maltada voltado para caramelo, bala toffe, pão tostado, leve torrado, com um corpo medio alto e final doce. o dulçor da cerveja não permite que ela tenha uma boa atenuaçaõ deixando ela mais doce do que esperado pelo estilo.

39.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful