Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 10A. Weissbier

Brewery Name

PAULANER

Beer Name: Paulaner Hefe- Weizen Naturtrüb

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa de 500ml - Alemã, com resíduos de fundo de garrafa em moderada quantidade.

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 aroma fenólicos remetendo a cravo; seguido por maltado remetendo a pão, trigo, grãos. Depois temos lúpulo floral muito leve. Esterificação de fermentação remetendo a cravo, intenso.

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

2.5

Cerveja com cor amarelo escuro, turva, com moderada a alta efervescência; Colarinho branco, denso, com moderada a alta retenção.

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

19.5

Em primeiro plano temos malte, remetendo a pão; Seguido de esterificação de fermentação remetendo a cravo, muito refrescante, Lúpulo floral muito leve no sabor, muito leve. Cerveja equilibrada, levemente deslocada para o maltado, com boa drinkability. Retrogosto adocicado, porém demi-sec, maltado, com retrogosto maltado, e esterilizado para banana e cravo.

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

4.5

Corpo moderado a médio/alto, carbonatação media, boa picância de língua, cerveja cremosa. Alto drinkability.

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

Cerveja extremamente prazeirosa, com alto drinkability. com aroma e sabor fenólico de cravo do estilo; Cerveja perfeita ao estilo.

46.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful