Scoresheet - show

Judge Name: Oscar Freitas Jr. supporter

Style: 5D. German Pils

Brewery Name

Kalpataru

Beer Name: Taru

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

medio baixo aroma de mel, cereal, medio baixo herbal quase junto com o primeiro plano de malte dão uma noção de relativo equilíbrio. leve diacetil. Também um sulfuroso leve presente no aroma persistente.

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

Cor dourada, com media retenção de espuma, e retenção media, cerveja borbulhante e brilhante, translúcida.

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

granulado doce maltado levado para mel e cereais, herbal medio, final seco e amargo. Percebe-se um leve diacetil, também um vegetal de retrogosto junto com o herbal se faz presente, dando um sabor de leve gramineo.

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

corpo baixo, carbonatação media, levando uma leve picância na boca, deixando um pouco de adstringência e ao mesmo tempo um amortecimento paltar lembrando um amanteigado que prejudica o sensorial.

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

Uma cerveja boa de beber, amarga com seu dulçor aparente que acompanha a carga de amargor.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful