Scoresheet - show

Judge Name: Lauro Damini

Style: 10A. Weissbier

Brewery Name

PAULANER

Beer Name: HEFE WEISSBIER

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GF 500 ML 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

AROMA DE MÉDIA ALTA INTENSIDADE DE ESTERIFICAÇÃO COM DESTAQUE PARA AS NOTAS DE BANANA, CRAVO E NOTA DE PANIFICAÇÃO (MALTE) FICAM EM SEGUNDO PLANO

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

2.5

ESPUMA BRANCA DE ALTA FORMAÇÃO E RETNEÇÃO. TURBIDEZ TÍPICA DO ESTILO E COR ALARANJADA, SENDO UM POUCO MAIS ACENTUADA QUE OS EXEMPLARES MAIS COMUNS

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

DULÇOR MÉDIO SEGUINDO DE LEVE ACIDEZ E AMARGOR MÉDIO BAIXO QUE CRESCE NO FINAL DO GOLE. NOTAS DO AROMA SE REPETEM COM POUCO MAIS DE PRESENÇA DO CONDIMENTADO NO RETRGOSTO, QUE É SEMI SECO.

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

CORPO MÉDIO E CARBONTAÇÃO ELAVADA E BEM EFERVESCENTE, CERTA CREMOSIDADE DO TRIGO

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

UM WEIZEN COM BASTANTE NOTAS DE BANANA E CORPO MÉDIO. AFTERTASTE TRAZMAIS CONDIMENTADO PARA ELEVAR O DRINKABILITY

38.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful