Scoresheet - show

Judge Name: Thiago Zolet supporter

Style: 4B. Festbier

Brewery Name

Clube do Malte

Beer Name: Oktoberfest Baviera

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 355ml val 09/22 enchimento ok, sem resíduos 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 malte em media baixa intensidade, com notas de casca de pao, leve nota de caramelo e tosta ao fundo. Aroma floral leve. Leve esterificado, que aparece mais quando esquenta.

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

Ambar, espuma off white de alta formação e retenção. Translucida.

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

Sabor de malte em intensidade medio baixa, lembrando panificação, leve tosta. Amargor baixo. retrogosto também com notas de panificação. Final semi seco, leve acidez. Equilíbrio maltado. Sabor de lúpulos nao identificado. Sabor leve esterificado que aparece conforme a cerveja esquenta

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

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

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

Cerveja com aroma gostoso do malte, porem com intensidade abaixo do estilo. Há uma nota bem interessante de fundo de tostado, em equilíbrio com aroma de lupulos. Na boca repete os maltes, amargor é suportativo mais ainda assim o final do gole é "enjoado", com uma impressão de doçura, que tira a bebebilidade. A cor parece estar bem acima do que o estilo pede (meu celular calculou 18SRM contra max 7SRM do guia).

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful