Scoresheet - show

Judge Name: Enzo Molinari supporter

Style: 18B. American Pale Ale

Brewery Name

Eisenbahn

Beer Name: Pale Ale

Special ingredients

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

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

7.5

Notas maltadas remetendo biscoito e casca de pão, leve toffee. Notas de lúpulo de caráter médio para médio baixo, crítico e resinoso. Notas esterificadas baixas remetendo a frutas amarelas. Leve DMS.

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

Amarelo dourado, límpida, espuma de média formação e retenção, coloração branca, bolhas pequenas e uniformes.

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

Repetindo aroma, malte com notas médias remetendo à biscoito e casca de pão. Amargor médio, com notas cítricas e resinosas. Notas de fermentação ausentes. Cerveja equilibrada, tendendo ao amargor. Final levemente seco. Leve DMS.

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

Corpo médio, carbonatação média. Leve adstringência e sem calor alcoólico.

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

Uma ótima receita, parabéns. Tomar cuidado com o DMS que diminuiu a qualidade da amostra. Evitar fervuras curtas (menos de 60 minutos), bem como panela tampada durante a fervura. Trasfegar ao fermentador com temperatura sempre abaixo de 35 graus. Rever, se for o caso, ph de mostura (entre 5,2-5,8) e água de lavagem (abaixo de 6,0) para evitar adstringência.

31.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful