Scoresheet - show

Judge Name: Lauro Damini

Style: 22C. American Barleywine

Brewery Name

ANCHOR

Beer Name: OLD FOGHORN

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: VAL 13/12/22 ABV 9.4%

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 MÉDIO INTENSIDADE DE FORMA GERAL EM 1º PLANO DESTACA-SE O RESINOSO DA LUPULAGEM EM SEGUIDA UM PERFIL ABISCOITADO, CARAMELADO E VÍNICAS VINDO DO MALTE E DA FORÇA ALCOÓLICA

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

COR COMPLEXA COM ACOBREADO INDA PARA QUASE MARROM, PORÉM COM REFLEXOS RUBI ESPUMA BEGE DE BAIXA FORMAÇÃO PORÉM BOA RETENÇÃO, FORMANDO DE MANEIRA S[UTIL LÁGRIMAS AO GIRAR O COPO

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

DULÇOR MÉDIO NO INÍCIO, TOMADO POR UM AMARGOR ALTO QUE CRESCE DURANTE O GOLE. REPETEM-SE O CARAMELO E LEVE TOSTADO, ALGO FRUTADO SUGERIDNO UMA GÉLEIA ALÉM DO RESINOSO DO LÚPULO. RETROGOSTO SEMISECO COM NOTAS DO MALTE E ALTO AMARGOR

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

CORPO ALTO,LEVEMENTE AVELUDADO. CARBONATAÇÃO MÉDIA E ALTO AQUECIMENTO ALCCÓLICO COM O PASSAR DOS GOLES, PORÉM AGRADÁVEL.

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

UMA BARLEY WINE BEM CARACTERÍSTICA PELO USO FORTE DO LÚPULO. APRESENTOU POUCO CARÁTER OXIDATIVO O QUE TRAZ UM MALTE MENOS COMPLEXO.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful