Scoresheet - show

Judge Name: Enzo Molinari supporter

Style: 15C. Irish Extra Stout

Brewery Name

La Belgitude

Beer Name: Belgian Extra Stout

Special ingredients: Experimental beer: base irish extra stout com levedura belga

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

Primeiro plano com notas média para média-alta de malte e fermentação, remetendo a frutas passas (banana, damasco, e ameixa), chocolate meio amargo, condimentado como noz-moscada, pimenta branca e leve semente de coentro, além de leve café passado e capuccino, além de tosta, biscoito e bala toffee. Lúpulo praticamente ausente, trazendo leve toque herbal.

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

Cerveja de coloração marrom avermelhado, com nuances rubi, com boa limpidez. Espuma bronzeada de média-alta formação e média retenção, com bolhas predominantemente pequenas e algumas médias.

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

Primeiro plano com malte em intensidade média para médio-alta com notas de café expresso, chocolate amargo, caramelo, toffee e tostado, seguido de ésteres e fenólicos de fermentação, trazendo banana e ameixa passa e pimenta preta. Lúpulo condimentado e floral, de intensidade média-baixa. Amargor é médio para médio-alto, com boa contribuição da torra. Final é seco. Cerveja com equilíbrio para o malte e fermentação.

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

2.5

Carbonatação média. Corpo médio. Cremosidade baixa. Sem calor alcoólico. Adstringência média, não esperada para o estilo.

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

35.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful