Scoresheet - show

Judge Name: Thiago Zolet supporter

Style: 8B. Schwarzbier

Brewery Name

Kostritzer

Beer Name: Schwarzbier

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: garrafa 500ml val 10/21 - ok

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 maltes torrado em primeiro plano, lembrando café e um pouco de chocolate, passado com intensidade media, seguido por aroma de nuts e biscoito, em intensidade media baixa. Lupulos em intensidade baixa, trazendo notas florais. Fermentacao limpa

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

Preta e opaca, reflexos avermelhados espuma off-white, quase marrom, de boa formação e excelente retenção. Lacing no copo.

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

Sabor de malte escuro com intensidade media, lembrando um pouco de café. Sabor de lupulo bem baixo, com notas herbáceas e florais. Sem sabor de levedura. Amargor medio e bem inserido, com final seco e leve amargor dos maltes escuros. Equilibrio maltado. Retrogosto com notas dos maltes escuros.

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

Corpo medio, carbonatacao media, sem calor alcoólico, sem cremosidade, leve adstringencia.

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

Uma cerveja com notas de malte escuro aparecendo bem tanto no aroma quando no sabor. O final é seco e o amargor adequado, que aparece tambem ao final do gole na forma de amargor dos maltes escuros. Entretanto Há uma leve adstringencia junto com o amargor que aparecendo, e prejudica um pouco a degustação.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful