Scoresheet - show

Judge Name: Lauro Damini

Style: 6C. Dunkles Bock

Brewery Name

ESTRELLA GALLICIA

Beer Name: 1906 BLACK COUPAGE

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GFA 330 ML 7,2% ABV - VAL 02/22

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

7.5

AROMA MALTADO DE MÉDIA INTENSIDADE, NOTAS DE PÃO DOCE, PÃO TOSTADO, ALGO COMO CARAMELO ESCURO, CHOCOLATE AO LEITE, CAFÉ EXPRESSO E FRUTAS ESCURAS EM SEGUNDO PLANO. PERCEPTÍVEL TAMBÉM FORÇA ALCCÓLICA MAS SEM QUEIMAR,

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

2.5

MARROM AVERMELHADO BEM INTENSO, QUASE PRETA. ESPUMA BEGE DE BAIXA FORMAÇÃO E BOA RETENÇÃO.

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

DULÇOR MÉDIO ALTO NO INÍCIO DO GOLE SEGUIDO POR AMARGOR MÉDIO. NOTAS TOSTADAS E ATÉ UM POUCO TORRADAS APARECEM COM MAIS INTENSIDADE COM O PASSAR DOS GOLES. AMEIXA E FRUTAS ESCURAS TAMBÉM APARECEM. RETROGOSTO COM DULÇOR RESIDUAL(AMEIXA) QUE VAI SENDO BALANCEADO PELA TORRA, SENDO POUCO APROPRIADO PARA O ESTILO.

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

CORPO ALTO, CREMOSA E AVELUDADO, CARBONATAÇÃO BAIXA, SUTIL AQUECIMENTO ALCCÓLICO

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

UMA BOCK COMPLEXA NO AROMA, PORÉM COM CARÁTER TOSTADO E TORRADO UM POUCO FORTE DEMAIS NA BOCA.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful