Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 9A. Doppelbock

Brewery Name

Paulaner

Beer Name: Salvador - Doppelbock

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: garrafa de 330ml - sem sedimentos, com bom rotulo 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

9.5

Aroma maltado leve em primeiro plano, remetendo a casca de pão, caramelo Lúpulo muito baixo, floral - quase imperceptível Frutado remetendo a ameixa - esterificação frutada (nota-se aroma de maçã verde no inicio da avaliação - acetaldeído - que conforme a cerveja ganha temperatura, o mesmo desaparece). Alcoólico muito leve conforme a cerveja ganha temperatura.

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

0.5

Cerveja acobreada, turva, com baixa efervescência; Colarinho creme, de moderada formação e baixa retenção.

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

Sabor maltado em primeiro plano, lembrado a caramelo e toffee, lúpulo ausente no sabor, amargor muito leve, contrabalanceando o maltado, equilibrio claramente deslocado para o malte. Final doce, maltado, com retrogosto maltado persistente. Presença de alcoólico no retrogosto que prejudica muito a drinkability.

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

3.5

Cerveja encorpada, muito maltada, com corpo persistente, cremosa, com carbonatação leve. Apresenta calor alcoólico significativo, que prejudica a drinkability. leve adstringência, sem harsh. Retrogosto maltado, marcante.

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

Cerveja prazeirosa, encorpada, com maltado marcante no retrogosto, peca no calor alcoólico que prejudica a drinkability. Excelente cerveja.

38.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful