Scoresheet - show

Judge Name: Oscar Freitas Jr. supporter

Style: 1C. Cream Ale

Brewery Name

Cerveja Homebrew Egídio

Beer Name: Triplo Malte

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa de 500ml

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

Granulado de pão, casquinha, dms leve, sulfuroso persistente, leve floras, acidez leve.

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

Cerveja translúcida, brilhante, formação alta de espuma e manutenção media de uma espuma branca.

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

Num primeiro plano uma acidez alta, estridente, papel metálico, sal, diacetil, o desiquilíbrio toma conta da cerveja, a acidez persiste e intensifica, aroma de malte é leve e lembra o aroma, mas está muito em segundo plano. o final é seco e áspero com retrogosto levemente amargo.

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

baixo corpo, Acidez pungente, alta carbonatação, adstringência media.

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

Uma cerveja com aroma interessante, maltado bem aparente, mas no sabor a acidez, a adstringência toma conta. Além de uma aroma de DMS. De uma olhada na fervura que deve ser intensa e pulgente. Verefique o ph dá aguado mosto, além de um cuidado com a fermentação e condicionamento da garrafa. Possivelmente houve uma contaminação que pode ter sido na transferência do mosto para o fermentador como ao engarrafar, a cepa e condição de levedura pode te sido afetado devido a essa contaminação extrema.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful