Scoresheet - show

Judge Name: Lauro Damini

Style: 16B. Oatmeal Stout

Brewery Name

LA BIRRA

Beer Name: OATMEAL STOUT

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GFA 500 ML VAL 10/21 ABV 5,5% 27 IBU

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

MALTADO DE INTESIDADE MÉDIA PARA ALTA QUE REMETE A NOTAS DE CARAMELO, CHOCOLATE AO LEITE , TOFFE, LEVE CASTANHAS E BAUNILHA EM UM FUNDO DE CAFÉ E RUM

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

CERVEJA PRETA. ESPUMA COR DE CAFÉ DE BAIXA FORMAÇÃO E RETENÇÃO

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

DULÇOR E AMARGOR MÉDIO BAIXO EM EQUILÍBRIO, TOQUE MALTADO TRAZ CAFÉ SUTIL JUNTO COM AS NUANCES DE CASTANHAS E CARAMELO. LEVE ASPECTO TERROSO DE LÚPULO. RETROGOSTO COM DULÇOR RESIDUAL E CAFÉ.

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

CARBONATAÇÃO BAIXA, BEM BRITÂNICA E "AGUADA" E TOQUE DE OLEOSEIDADE DA AVEIA. CORPO MÉDIO

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

UMA OATMEAL COM GRANDE COMPLEXIDADE DE AROMA, NA BOCA PODE TER UM LÚPULO E CARBONATAÇÃO MAIS ASSERTIVA PARA AUMENTAR O DRINKABILITY

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful