Scoresheet - show

Judge Name: Lauro Damini

Style: 26D. Belgian Dark Strong Ale

Brewery Name: LEUVEN

Beer Name: DARK WOLF

Special ingredients: AÇÚCAR

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GFA 500 ML ABV 10,5% VAL 08/25

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 PARA MÉDIA ALTA INTESIDADE VINDA DO MALTE E FERMENTAÇÃO. SUGEREM AROMAS DE CACAU, FRUTAS PASSAS COMO AMEIXA, GELEIA DE BERRIES. AO FUNDO TEMOS A POTÊNCIA ALCCÓLICA COM NOTAS PERFUMADAS. NOTA DE CACAU PODE VIR DO CARVALHO FRANCÊS

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

2.5

COR MARROM ESCURO COM BASE DA TAÇA ACOBREADA. ESPUMA BEGE DE ALTA FORMAÇÃO E MÉDIA RETENÇÃO. RENDA BELGA BEM MARCANTE.

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

DULÇOR MÉDIO COM AMARGOR BAIXO APENAS DE SUPORTE QUE APARENTAVIR DE TORRA, POSSIVELMENTE DA MADEIRA. NOTAS DE AMEIXA, CARAMELO ESCURO, AMADEIRADO E ESPECIARIAS, COMO NOZ MOSCADA

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

2.5

CORPO ALTO!!! CREMOSA E DENSA AQUECIMENTO ALCOÓLICO MÉDIO LEVE ADSTRINGÊNCIA DOS TANINOS DA MADEIRA, MAS QUE NÃO INCOMODA CARBONATAÇÃO MÉDIA ALTA.

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

UMA CERVEJA BEM DENSA E PESADA NA BOCA, SUTIL TORRA NÃO FAZ PARTE DO ESTILO

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful