Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 34C. Experimental Beer

Brewery Name

Lohn

Beer Name: Lohn Catharina Sour - Jabuticaba

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 330ml - Bom preenchimento - Sem sedimentos - Rótulo informativo

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

Em primeiro plano aroma maltado, remetendo a amido, pão. Aroma de lúpulo ausente. Aroma adocicado, floral, frutado. Diacetil presente. Presença de acetaldeído (aroma de maça verde)

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

Cor amarelo palha, turva, sem sedimentos Espuma branca de baixa formação e retenção muito baixa. Prejudicada avaliação de textura pela baixa formação Baixa efervescência

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

Malte em primeiro plano, lembrando a pão e casca de pão. Em segundo plano acidez leve; Sabor da fruta quase nulo ou ausente; sabor frutado. Lúpulo nulo ao sabor Apresenta adstringência que prejudica avaliação. Cerveja com final adocicado, deslocando o equilíbrio entre o doce/azedo para o doce. Sabor de maça verde clássico (acetaldeído)

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

Corpo leve, carbonatação baixa, baixa cremosidade. Apresenta adstringência.

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

Cerveja deixa a desejar quanto ao BJCP do estilo Catharina Sour. No aroma sentimos malte em primeiro plano, sendo a fruta praticamente ausente. Apresenta adstringência, diacetil e acetaldeído (falhas de processo); Espuma, e carbonatação em sensação de boca, fora do estilo, que prejudicam muito a drinkability. Fruta praticamente ausente na amostra.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful