Scoresheet - show

Judge Name: Lauro Damini

Style: 4A. Munich Helles

Brewery Name

HOCUS POCUS

Beer Name: PANDORA

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GFA 500 ML 5% ABV VAL MAR 21

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

MALTADO DE MÉDIA INTENSIDADE EM PRIMEIRO QUE REMETE A NOTAS DE GRÃOS, PÃO BRANCO E MEL. LÚPULO SUTIL TRAZ NOTAS CONDIMENTADAS. PERFIL DE FERMENTAÇÃO COM LEVE DIACETIL

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

0.5

COR DOURADO PROFUNDO, LEVEMENTE ALARANJADO. LEVEMENTE TURVA. ESPUMA COM BOLHAS GRANDES DE BOA RETENÇÃO E MÉDIA FORMAÇÃO

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

DULÇOR MÉDIO QUE APRESENTAM UM POUCO DE TOSTA SUAVE, COMO CASCA DE PÃO E LEVE BISCOITO, E REPETE OS AROMAS DE PÃO CLARO E MEL. CLARAMENTE O MALTE PREDOMINA NO SABOR COM APARECIMENTO AMARGOR BAIXO DO LÚPULO MAIS PARA O FIM DO GOLE E PERMANECE NO RETROGOSTO. A LUPULAGEM TRAZ NOTAS BAIXAS CONDIMENTADAS E FLORAIS. RETROGOSTO COM CERTO DULÇOR, MAS QUE SOME RÁPIDO.

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

3.5

CORPO MÉDIO, CARBONATAÇÃO MÉDIA ALTA, O GOLE DESCE MACIO COMO PEDE O ESTILO. DIACETIL DEIXA SENSAÇÃO ESCORREGADIA

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

UM EXEMPLAR DE HELLES COM COM PERFIL SENSORIAL ADEQUADO PORÉM COM VISUAL FORA PARA O ESTILO E DIACETIL COMPROMETE UM POUCO A EXPERIÊNCIA. MALTE É MAIS RICO NA BOCA DO QUE NO SABOR. LÚPULO APARECE DE FORMA SUTIL APENAS PARA TRAZER BALANÇO À CERVEJA, QUE É ATRAPALHADO PELO DIACETIL

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful