Scoresheet - show

Judge Name: Thiago Zolet supporter

Style: 26C. Belgian Tripel

Brewery Name

La Boussole

Beer Name: Tripel

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Deposito no fundo da Garrafa

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

Aroma de esteres proveniente da fermentação de intensidade media, seguido por aroma de fenolicos, lembrando especiarias, em intensidade baixa. Aroma doce de maltes, lembrando mel, em intensidade medio baixa. Leve aroma alcoólico. Sem aroma aparente de lupulos

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

Amarelo palha, levemente turbida, espuma branca de alta formação e retenção. Alguma matéria esta em suspensão no copo.

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

Sabor doce de malte de media intensidade junto sabor doce com da levedura, lembrando os esteres percebidos no aroma. Retrogosto esterificado. O Alcool pode ser percebido em intensidade medio baixa. Sem sabor de lupulos. Equilibrio maltado, final seco.

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

Corpo medio, alta carbonatacao, calor alcoólico de baixa-media intensidade, sem cremosidade e adstringencia.

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

Uma tripel com bouquet aromático interessante mas mais puxado aos esteres do que aos fenóis. No paladar é doce sem ser enjoativa, o calor alcoólico poderia estar um pouquinho menor para melhorar a bebebilidade.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful