Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 2A. International Pale Lager

Brewery Name

Casa di Conti

Beer Name: 1500 - puro malte

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: garrafa de 330ml - sem sedimentos, com rotulo pouco 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 temos o maltado remetendo amido, pão muito leve Leve acidez no aroma. Em segundo plano temos a presença do lúpulo, muito suave remetendo a lúpulos terrosos. Nota-se Diacetil intenso na amostra. DMS mais sutil, porem perceptível.

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

Cerveja com coloração amarelo palha, límpida, brilhante. Observa-se colarinho branco com espuma densa, média cremosidade (espuma média), com media formação e baixa retenção

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

Sabor maltado em primeiro plano, remetendo a amido, pão doce. lupulo terroso/floral em segundo plano, muito baixo, apenas contra-balanceando o dulçor do malte. Fermentação limpa; Cerveja equilibrada, com final seco, retrogosto maltado.

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

3.5

Corpo leve (baixo) com carbonatação moderada, bom preenchimento de boca, cremosa. Carbonatação moderada.

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

6.5

Cerveja prazeirosa, com alto drinkability, apresenta Diacetil significativo e DMS. Como sugestão fica: melhorar na complexidade de maltes, buscando melhor interação e melhor refrescância.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful