Scoresheet - show

Judge Name: Lauro Damini

Style: 11B. Best Bitter

Brewery Name

FULLERS

Beer Name: LONDON PRIDE

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GFA 500 ML VAL 01/12/20 4,7% 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

AROMA MALTADO DE MÉDIA INTENSIDADE COM NOTAS DE PÁO TOSTADO E SUTIL CARAMELO E AMENDOADO/NOZES (NUTTY) EM EQUÍLBRIO COM O MLATE TEMOS UM TOQUE MENTOLADO, HERBA, PINHO SUAVE E DE FRUTAS DE POMAR (MAÇA, PERA QUE REMETE A SIDRA)

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

AMBAR CLARO COM TONS ALARANJADDOS ESPUMA BRANCA DE POUCA FORMAÇÃO E BAIXA RETENÇÃO, ABRINDO NO MEIO DO COPO1

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

DULÇOR MÉDIO BAIXO INICIAL MAS QUEM DOMINA É O AMARGOR MÉDIO E CRESCENTE QUE PERMANECE NO RETROGOSTO. NOTAS DE CASCA DE PÃO E TOSTA BEM EVIDENTES, AMENDOADO E BISCOITO O LÚPULO TRAZ AS NOTAS HERBAIS E SUTIL PINHO. FINAL SEMI SECO COM NOTAS DO LÚPULOS BEM PRESENTES

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

4.5

CORPO MÉDIO, BAIXA CARBNATAÇÃO

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

EM EXEMPLAR INTERESSANTE DO ESTILO, TEM A NOTA MENTOLADO E PINHO COMO TOQUE DE ORIGINALIDADE SEM PERDER AS CARCATERÍSTICAS ESSENCIAS DO ESTILO

42.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful