Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 2A. International Pale Lager

Brewery Name

BUG BEER

Beer Name: LAGER

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: BARRIL - 10 LITROS - on tap

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

10.5

Aroma maltado em primeiro plano, cremoso, adocicado, remetendo amido, pão, casca de pão e grãos. Em segundo plano temos lúpulo muito discreto, floral, frutado Evidencia-se diacetil leve na amostra, talvez leve DMS muito leve Ester frutado muito leve, proveniente da fermentação.

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

2.5

Cerveja com coloração amarelo ouro, límpida, brilhante, com boa efervescência. Colarinho branco, cremoso, com boa retenção de espuma.

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

Em primeiro plano temos o malte, puxando para casca de pão e grãos; Em segundo plano temos lupulo floral, frutado, amargor contrabalanceando dulçor leve do malte. Cerveja bem equilibrada Apresenta final Semi-seco a seco, com retrogosto predominantemente maltado.

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

Corpo leve, com boa carbonatação, cerveja refrescante, com boa carbonatação.

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

7.5

Cerveja com aroma agradável, pecando levemente no diacetil. DMS muito leve que não interfere na degustação da amostra. Apresenta aparência límpida conforme pede o estilo, espuma com retenção alta. Sabor refrescante e bem equilibrado. Pode-se melhorar a fermentação - formação e consumo do diacetil.

41.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful