Scoresheet - show

Judge Name: Oscar Freitas Jr. supporter

Style: 13A. Dark Mild

Brewery Name

Imigante - Cerveja Caseira Leonardo Desconvi

Beer Name: Imigrante - Dark Mild

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

chocolate medio num primeiro plano seguido de um tostado medio, leve casca de pão, toffe, café, leve herbal, terroso completam o sensorial. leve fenólico e éster. percebeu-se um leve aroma de acetaldeído.

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

cor marrom escuro, media turbidez, media baixa formação de espuma. Espuma bege.

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

tostado se apresenta num primeiro plano, junto com um leve chocolate, leve torrado, casca de pão, café passado junto com sabor que remete a waffer . o retogosto vem um torrado persistente, junto com um herbal e amargor baixo. final medio seco. medio baixo corpo.

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

baixo corpo, baixa carbonatação, inexistente presença de alcool no sensorial, uma leve adstringência em decorrência do malte torrado.

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

Cerveja de alta drinkabilit, saborosa e leve. o torrado um pouco mais alto que os demais itens deixa uma presença marcante no sensorial da boca que é persistente junto com caráter de maltes tostados que remetem a café e até chocolate, um leve toffe.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful