Scoresheet - show

Judge Name: Oscar Freitas Jr. supporter

Style: 4A. Munich Helles

Brewery Name

Cerveja homebrew Gilberto

Beer Name: Munich Helles Gilberto

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

Dulçor de malte, associado a um doce de açucar, grão cru. Perfil de éster frutado medio, leve floral, medio baixo dms

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

Media Turbidez, espuma branca, media baixa formação e persistência

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

Segue aromas, com caráter doce aliado a grãos cru, éster frutados medios, medio condimentado, final semi-seco.

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

Media carbonatação, leve adstringência, refrescante, leve.

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

uma cerveja refrescante, leve de media carbonatação. A fermentação alta ou um controle de fermentação maior que cerque entre 10 a 15° pode ajudar a não ter esse caratér de éster tão presente. O dulçor aparente merece uma atenção para dar maior atenuação a cerveja por meio de finalização da fermentação, ou seja, verificar se a ferementação chegou enfim ao seu final e se atenuou até o nível de fg que deveria estar. Uma cerveja como essa deve ser leve, refrescante e bem atenuada

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful