Scoresheet - show

Judge Name: Lauro Damini

Style: 11B. Best Bitter

Brewery Name

GREENE KING

Beer Name: ABBOT ALE

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: LATA 500 ML 5% ABV VAL 31/07/21

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 MALTADAS DE MEDIA INTENSIDADE QUE REMENTEM A CASCA DE PÃO, TOFFEE, BISCOITO UM POUCO DE FRUTAS SECAS LUPULAD COM NOTAS HERBAIS, TERROSO E SUTIL CÍTRICO DE LARANJA PLANO DE FUNDO UM FRUTADO DE FRUTAS BRANCAS

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

AMBAR MÉDIO, LEVEMENTE TURVA ESPUMA BRANCA DE MÉDIA FROMAÇÃO E BOA RETENÇÃO

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

DULÇOR MÉDIO BAIXO SEGUIDO DE AMARGOR MÉDIO REPETEM-SE AS NOTAS DO MALTE COM MAIS CARÁTER DE BISCOITO E AMENDOAS E MENOS FRUTAS SECAS. NOTAS LUPULADAS TRAZEM PICÂNCIA E TERROSO, SEGUE NO PLANO DE FUNDO O FRUTADO. FINAL COM DULÇOR RESIDUAL DO MALTE COM NOTAS TOSTADAS E TERROSAS, SERIA MAIS ADEQUADO PARA O ESTILO UM FINAL MAIS SECO E AMARGO

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

CORPO MÉDIO, CARBINATAÇÃO BAIXA

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

UMA BITTER COM PERFIL DE MALTES ADEQUADOS PORÉM POUCO AMARGA PARA O ESTILO

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful