Scoresheet - show

Judge Name: Lauro Damini

Style: 24A. Witbier

Brewery Name: COORS BREWING

Beer Name: BLUE MOON

Special ingredients: AVEIA EXTRATO DE CASCA DE LARANJA E COENTRO

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GFA 355 ML VAL 20/07/20 5,4% ABV

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

6.5

AROMA DE FORMA GERAL BEM SUTIL, TALVES DEVIDOA VALIDADE DA CERVEJA. TOQUE CÍTRICO DA CASCA DE LARANJA E HERBAL CONDIMENTADO DO COENTRO EM EQUILÍBRIO. NOTA-SE UM TOQUE DE PIMENTA PRETA TAMBÉM NOTAS MALTADAS DE GRÃOS E REMENTE UM POUCO A PÃO DOCE

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

COR DOURADO ALARANJADO, TURVA, ESPUMA BRANCA E CREMOSA COM MÉDIA FORMAÇÃO E RETENÇÃO. MICROBOLHAS E BELGIAN LACE SUTIL. COR UM POUCO FORA DEO ESTILO

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

DULÇOR MALTADO DE MÉDIA INTENSIDADE, COM NOTAS DE CARAMELO CLARO E MEL. SUTIL CÍTRICO DA LARANJA, CONDIMENTADO APARECE APENAS NO RETROGOSTO JUNTO COM AMARGOR MÉDIO BAIXO DE SUPORTE. FINAL COM CERTO DULÇOR AINDA DAS NOTAS CARAMELADAS DO MALTE AMARGOR UM POUCO ALTO PARA O ESTILO, TALVEZ PELA NOTA OXIDATIVA

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

CORPO MÉDIO COM CERTA CREMOSIDADE, CARBONATAÇÃO MÉDIA, ACIDEZ SUTIL

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

UM WIT UM POUCO CARAMELADA DEMAIS E O FRESCOR JÁ ESTAVA PERDIDO

28.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful