Scoresheet - show

Judge Name: Enzo Molinari supporter

Style: 24A. Witbier

Brewery Name

Hoegaarden

Beer Name: Hoegaarden

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

Notas médio-baixas de malte como grãos e miolo de pão. Lúpulo ausente. Fenólico médios lembrando coentro e noz-moscada. Ésteres baixos lembrando frutas brancas e laranja.

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

Cerveja de cor amarelo palha, turva, com espuma branca de boa formação e boa retenção. Bolhas pequenas.

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

Notas médio baixas de malte como grãos e miolo de pão. Lúpulo herbal, notas baixas. Amargor baixo. Notas médio de coentro e casca de laranja. Final levemente adocicado.

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

3.5

Carbonatação médio-alta, corpo médio baixo. Sem aquecimento alcoolico ou adstringência. Levemente ácida.

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

Um excelente exemplar do estilo. Essa amostra está com o final levemente adocicado. Rever rampa de brassagem priorizando açúcares fermentáveis (beta-amilase). A cerveja, no geral, se demonstrou um pouco cansada e com pouco frescor.

35.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful