Scoresheet - show

Judge Name: Lauro Damini

Style: 26C. Belgian Tripel

Brewery Name

CHIMAY

Beer Name: TRIPEL ALE (50 CENTS)

Special ingredients: AÇUCAR E AMIDO DE TRIGO

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GARRAFA 330 ML VAL 11/22 8%ABV

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

FRUTADO DE MÉDIA INTENSIDADE QUE REMETE A UVA, MAÇA E PESSEGO TOQUE DO FENÓLICO DE PIMENTA DO REINO MALTE FORNECE NOTAS DE MEL CARÁTER DE SOLVENTE PRESENTE AO FUNDO E AUMENTA CONFORME A CERVEJA ESQUENTA NO COPO

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

DOURADO PROFUNDO COM TOQUE ALARNAJADO ESPUMA PERSISTENTE E BRANCA DE ALTA FORMAÇÃO

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

DULÇOR MPEDIO SEGUIDO DE AMARGOR MÉDIO JUNTO COM MUITAS NOTAS CONDIMENTADAS VINDAS DA FERMENTAÇÃO (PIMENTA) TOQUE TERROSO E FRUTADO QUE REMETE A UVA BRANCA E PÊSSEGO RETROGOSTO TENDENDO A SECO COM PREDOMINÂNCIA DO TOQUE CONDIMENTADO

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

CORPO MÉDIO, CARBONTAÇÃO EFERVESCENTE AQUECIMENTO ALCCÓLICO MODERADO, E COM TOQUE DE ALCCOL SUPERIOR QUE QUEIMA A GARGANTA ACIDEZ BAIXA

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

UM TRIEPL BEM POTENTE E AMARGA, PERFIL CONDIMENTADO DOMINANTE. EXEMPLAR PREJUDICADO PELA PRESENÇA DE ALCOOL SUPERIOR

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful