Scoresheet - show

Judge Name: Lauro Damini

Style: 16A. Sweet Stout

Brewery Name

YOUNGS

Beer Name: DOUBLE CHOCOLATE STOUT

Special ingredients: LATA WIDGET, AVEIA E CHOCOLATE

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: LATA ABV 5,2% VAL 31 JUL

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

NOTAS DE MÉDIA INTENSIDADE QUE REMETEM A CHOCOLATE AO LEITE, CAFÉ E TOFFEE. CAFÉ GANHA FORÇA CONFORME VAI ESQUENTAND A CERVEJA. LÚPULO TRAZ UM LEVE FLORAL AO FUNDO, BEM DISCRETO

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

PRETA, ESPUMA COR DE "CAFÉ" BEM CONSISTENTE DE ALTA FORMAÇÃO. MICRO BOLHAS QUE SÓ O NITROGÊNIO TRAZ

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

DULÇOR MÉDIO BAIXO TRAZ NOTAS DE CHOCALATE AMARGO E CAFÉ COM MENOS INTENSIDADE DO QUE NO AROMA, NOTAS TORRADAS BEM EVIDENTES E BEM INSERIDAS. . AMARGOR MÉDIO, COM RETROGOSTO COM LEVE DULÇOR RESIDUAL MAS MUITO BEM SUSTENTADO POR UMA AMARGOR PERSISTENTE. PARECE QUE ACABAMOS DE COMER UM CHOCOLATE 70%.

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

CORPO MÉDIO ALTO, SENSAÇÃO AVELUDADE E OLEOSA E CARBONATAÇÃO BAIXA, APESAR DO NITROGÊNIO. SEM ADTRINGÊNCIA

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

UMA STOUT BEM AROMÁTICO, NO PALADAR A CERVEJA É MAIS NEUTRA DO QUE O AROMA SUGERE. TORRADO PERSISTENTE MAS POUCA COMPLEXIDADE DE MALTE

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful