Scoresheet - show

Judge Name: Lauro Damini

Style: 20A. American Porter

Brewery Name

ANCHOR BREWING

Beer Name: ANCHIR PORTER

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: VAL 13/01/22 5,6% ABV GFA 355

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 MÉDIO ALTO COM NOTAS DE CAFÉ , CACAU, AÇUCAR QUEIMADO, MELADO (ALCAÇUZ), BALA DURA, TABACO, E ALGO LEVEMENTE DE LÚPULO RESINOSO E HERBAL.

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

2.5

COR PRETA OPACA, ESPUMA DE COR CAFÉ DE BOA FORMAÇÃO E RETENÇÃO REFLEXOS MARROM BEM ESCURO E AVERMELHADO

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

RAPIDO DULÇOR DE INTESIDADE MÉDIA BAIXA E DE CERTA FRMA BALANCEADO POR UM AMARGOR MÉDIO ALTO E CRESCENTE. REPETE AS NOTAS DOS AROMAS SENDO MAIS PERCEPTÍVEL UM TOQUE DE CARAMELO/AÇUCAR QUEIMADO E TOFFEE, LUPULO RESINOSO QUE GERA UMA AFTERTASTE SEMI SECO AMARGOR COM UM TOQUE DE MENTA (BALA DURA)JUNTO COM O QUEIMADO

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

CORPO MÉDIO, CARBONATAÇÃO MÉDIA, LEVE AQUECIMENTO ALCCÓLICO, ASPECTO DE QUEIMADO NÃO TRAZ ASPEREZA

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

UMA PORTER ROBUSTA E COM CARÁTER QUEIMADO BEM EVIDENTE, PORÉM MUITO BEM INSERIDO E COMPLEMENTADO PELO LÚPULO.

38.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful