Scoresheet - show

Judge Name: Oscar Freitas Jr. supporter

Style: 9A. Doppelbock

Brewery Name

Blumenau

Beer Name: Samichaus

Special ingredients: Amburana

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

madeira num primeiro plano seguido, teor de alcool medio seguido por características de malte caramelo, frutas escuras, ameixa preta, seca. fermentação limpa, levemente licoloso, levando um pouco de vinho do porto.

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

2.5

De cor castanho escuro, leve turbidez, formação media baixa e baixa retenção de espuma. Além de lágrimas na parede do copo. Espuma marfim, bege. carbonatação media baixa.

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

No sabor uma percepção de madeira curtida. uma nota pontual e alta de licor que remete a vinho do porto, vinílico, uvas escuras, ameixa preta, seca, alcoolica e um significativo aquecimento na boca, no retrogosto um amargos que lembra tostado ou secura de madeira e cachaça curtida em barril de carvalho. também um sabor leve tostado...

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

4.5

cerveja seca, porém com corpo medio alto, carbonatação media baixa, licorosa, o aquecimento é medio alto e persistente, nenhuma adstringência aparente.

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

Uma cerveja alcoolica, licorosa com complexidade de maltes intensos levado para caramelo, melado, melaço, vinho do porto, ameixas intensas, frutas escuras além de uma secura remetendo ao amadeiramento da cerveja que deixa ela ainda mais complexa.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful