Scoresheet - show

Judge Name: Lauro Damini

Style: 10C. Weizenbock

Brewery Name

ERDINGER

Beer Name: PIKANTUS

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GF 500 ML 7,3% ABV VAL 10/20

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

EM PRIMEIRO PLANO AROMA MÉDIO DE MALTE DE PÃO TOSTADO, CARAMELO E AMEIXA E ESTERIFICAÇÃO QUE REMETE A BANANA PASSA EM SEGUNDO PLANO TEMOS CONDIMENTO DE CRAVO SUTIL

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

2.5

CERVEJA DE COR MARROM CASTANHI COM FEIXES ACOBREADOS E ATÉ LEVEMENTE ALARANJADOS ESPUMA DE ALTÍSSIMA FORMAÇÃO COMO PEDE O ESTILO, NA COR BEGE COM MICRO BOLHAS E DE MÉDIA PERSISTÊNCIA, POIS SEU VOLUME REDUZ RAPIDAMENTE NÃO É POSSÍVEL AFIRMAR SOBRE A CLARIFICAÇÃO DA CERVEJA

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

NA BOCA APRESENTA UM DULÇOR MÉDIO ALTO SEGUIDO DE UM AMARGOR MÉDIOBAIXO. NOTA-SE MAIS PRESENTE AS NOTAS CARAMELADAS QUE REMETEM A DOCE DE BANANA E ATÉ TÂMARA. TEMOS PRESENTE AS NOTAS SUAVE DE PÃO TOSTADO ALÉM DE PÃO DOCE. RETROGOSTO DO LEVE DULÇOR RESIDUAL E MAIS CONDIMENTADO (CRAVO)

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

3.5

ALTA CARBONATAÇÃO, COM BASTANTE PICÂNCIA NA LÍNGUA, CORPO MÉDIO ALTO E LIGEIRO AQUECIMENTO ALCCÓLIC

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

7.5

UM CERVEJA DE TRIGO BEM POTENTE, COM CORPO ATO E BOA COMPLEXIDADE DE MALTE. UM FINAL UM POUCO MAIS SECO PODERIA ELEVAR O DRINKABILITY

38.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful