Scoresheet - show

Judge Name: Emmanuel Boldrin

Style: 5D. German Pils

Brewery Name

Mutação

Beer Name: GP 1

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.

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

Maltado de pão claro e biscoito em primeiro plano. Sem percepção de lúpulo. Sutil percepção de fermentação, com um pouco de sulfuroso e levedura.

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

dourado claro, leve turbidez, com média alta formação de espuma e média alta estabilidade de espuma.

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

Amargor médio alto, com sabor de lúpulo herbal médio. Maltado de pão e biscoito em segundo plano. Final seco, amargo e com retrogosto herbal inicialmente e depois com predominância das notas de pão. Não há percepção de fermentação no sabor.

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

Corpo médio baixo, com carbonatação média alta, muito sutil aquecimento alcoólico e adstringência.

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

Ótima cerveja, no aroma falta percepção de lúpulo para o estilo e uma fermentação mais limpa, a percepção de levedura fez a percepção de frescor diminuir. Na boca está excelente para o estilo, peca apenas num amargor um pouco adstringente que atrapalha o drinkability e o leve toque alcoólico.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful