Scoresheet - show

Judge Name: Lauro Damini

Style: 26B. Belgian Dubbel

Brewery Name

Clube do Malte

Beer Name: LA BOUSSOLE

Special ingredients: AÇÚCAR DE CANA

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GFA 330 ML 7,2% ABV VAL 10/21

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 MALTAS EM DESTAQUE EGUIDAS PELA ESTERIFICAÇÃO DA FERMENTAÇÃO. MALTE TRAZ LEVE CARAMELO, AÇUCAR MASCAVO E TQUE DE FRUTAS PASSAS (AMEIXA) ESTÉRES DE FRUTAS BRANCAS (MAÇA) E CONDIMENTADO FENÓLICO QUE REMETE A PIMENTA PRETA . LEVE PERFUMADO DO ÁLCOOL

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

COR AMBAR E TURVA, ESPUMA MARFIM DE ALTA FORMAÇÃO PORÉM COM BAIXA RETENÇÃO

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

DULÇOR MÉDIO BALANCEADO COM AMARGOR MÉDIO BAIXO MALTADO FICA MAIS EVIDENTE O AÇÚCAR MASCAVO E MENOS CARAMELO, SENDO MAIS TOSTADA, CASCA DE PÃO E FRUTADO COM NOTAS DE MAÇA PERMANECE COM LEVE TOQUE DE PIMENTA. RETROGOSTO ALCCÓLICO, PERFUMADO E CONDIMENTADO E SECO

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

AQUECIMENTO ALCCÓLICO MÉDIO ALTO, CARBONTAÇÃO MÉDIA ALTA. CORPO MÉDIO

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

UMA DUBBEL COM CERTA COMPLEXIDADE DE AROMA, PORÉM NA BOCA POUCO PROFUNDIDADE DE BALANÇO PARA O MALTE. ÁLCOOL BEM AGRESSIVO PARA O ESTILO, DEVE ESTAR MELHOR INSERIDO

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful