Scoresheet - show

Judge Name: Lauro Damini

Style: 26C. Belgian Tripel

Brewery Name

St bernardus

Beer Name: Tripel

Special ingredients: açúcar

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: gfa 330 ml 8% abv val 07/12/21

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

AROMAS QUE REMETEM A UM ESPUMANTE OU SIDRA. UVA BRANCA, LARANJA, MAÇA, PERA E UM FENÓLICO QUE REMETE AO CRAVO O MALTE FORNECE UMA BASE DE FUNDO COM NOTAS DE CEREIAS E MIOLO DE PÃO. É PERCEPTÍVEL UM TOQUE GRAMÍNEO

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

UM AMARELO BEM VIVO E DOURADO, TURVA, ESPUMA BRANCA COM BOLHAS MÉDIAS E PEQUENAS DE ALTA FORMAÇÃO E RETENÇÃO

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

DULÇÕR MÉDIO ALTO SEGEUIDO DE AMARGOR BAIXO MALTE SE APRESENTA TAMBÉM COM NOTAS DE MEL E FRUTADAO DOMINA O SABOR DE BANANA E PÊSSEGO EM CALDA NOTAS CONDIMENTAS DO CRAVO PERMANECEM E FICAM NO RETROGOSTO JUNTO COM DULÇOR RESIDUAL DO MALTE (PÊSSEGO, CEREAL, MIOLO DE PÃO) ESTILO PEDE UM AMARGOR MAIS ASSERTIVO E FINAL MAIS SECO

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

CORPO MÉDIO ALTO, EFERVESCENTE LEVE AQUECIMENTO ALCCÓLICO E ADSTRINGÊNCIA

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

UM TRIPEL COM BOA COMPLEXIDADE DE AROMA, PORÉM ALGUNS DESVIOS NO SABOR COMO A ADSTRINGÊNCIA E BAIXO AMARGO

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful