Scoresheet - show

Judge Name: Enzo Molinari supporter

Style: 21A. American IPA

Brewery Name

Beer Name: American IPA

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: OK - lata - lote 1003b10

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 médio-altas resinosas e, em menor intensidade, herbais de lúpulo. Malte traz notas médio baixas de biscoito, mel e leve caramelo. Fermentação limpa.

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

Amarelo dourado intenso, límpida, espuma densa de boa formação e retenção, bolhas pequenas e regulares. Lindo creme.

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

Notas resinosas médio altas em primeiro plano, seguido das notas médio baixa maltadas remetendo a biscoito, casca de pão e mel. Amargor médio-alto. Leve presença de álcool. Sem caráter de fermentação. Cerveja equilibrada para o amargor. Final seco, com persistência das notas herbais. Médio baixo harsh.

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

Corpo médio. Carbonatação Média. Medio baixo calor alcoólico. Média cremosidade. Sem adstringência. Harsh médio baixo.

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

Uma ótima cerveja, receita de muito potencial. Sugiro ajustar dryhopping (caso exista) para evitar harsh, bem como priorize lúpulos novos e evite incorporação de oxigênio durante o dryhopping. Para reduzir calor alcoólico, ajustar temperatura de fermentação, bem como nutrição e oxigenação do mosto.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful