Scoresheet - show

Judge Name: Thiago Zolet supporter

Style: 20C. Imperial Stout

Brewery Name

Clube do Malte

Beer Name: Brewmaster Selection Imperial Stout

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 355ml val 06/22 Enchimento ok, leve sedimento no fundo

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 escuros em primeiro plano, em intensidade media, lembrando muito chocolate meio amargo e café em menor intensidade. Em intensidade bem baixa aparecem por hora notas de casca de pao torrado. Sem aromas de lupulos e sem presença de aroma perceptível de levedura.

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

Preta, opaca, espuma marrom de baixa formação e alta retenção.

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

Sabor de malte em primeiro plano, com notas de chocolate, de intensidade media, seguido de leve sabor esterificado. Amargor é medio alto e ao final do gole permanece sabor de torra um pouco desagradável e adstringente. Final semi seco, leve sabor de alcool. Equilibrio maltado. Retrogosto com notas de torra e leve alcool.

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

Corpo medio alto, carbonatacao baixa, leve calor alcoólico, media baixa cremosidade, adstringencia presente.

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

O exemplar tem aromas interessantes de chocolate a café, que agradam bastante. Na boca a degustação começa boa, com bastante sabor dos maltes torrados e amargor presente e gostoso. O final do gole, entretanto é adstringente e com amargor dos maltes exageradamente pesado.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful