Scoresheet - show

Judge Name: Lauro Damini

Style: 25C. Belgian Golden Strong Ale

Brewery Name

MOORTGAT

Beer Name: DUVEL

Special ingredients: MILHO

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GF 330 ML VAL 05/21 8,5% 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

AROMAS MÉDIO ALTO QUE LEMBRA UM CHAMPAGNE. ESTERES COM NOTAS DE FRUTAS BRANCAS COMO PERA ALÉM DE BANANA. UM TOQUE DE NOZ MOSCADA TAMBÉM É NOTADO EM MENOR INTENSIDADE UMA BASE MALTADA DE GRÃOS E TOQUE FLORAL DE LÚPULO AO FUNDO

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

COR AMARELO, TRANSPARENTE ESPUMA BRANCA COM MICROBOÇHAS E DE EXCELENTE FORMAÇÃO E PERSISTÊNCIA, COM BELGIAN LACING PERLAGE INTENSO DA CARBONATAÇÃO BEM VISÍVEL

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

DULÇOR E ACIDEZ BAIXO, SEGUIDO DE AMARGOR DE INTENSIDADE MÉDIO BAIXO.QUE FICA NO AFTERTASTE DE SUPORTE. NA BOCA NOTA-SE MAIS O CONDIMENTO, NOZ MOSCADA COM UM TOQUE FRUTADA PARA PERA E ABACAXI. RETROGOSTO AMARGOR DE SUPORTE COM CONDIMENTOS EVIDENTE E FINAL SECO

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

CARBONATÇÃO ALTA, EFERVESCENTE, CORPO MÉDIO ALTO. APESAR DOS 8,5% AQUECIMENTO ALCOÓLICO É SUTIL

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

UMA ALE EFEVESCENTE COM NOTAS CONDIMENTADAS E FRUTADAS

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful