Scoresheet - show

Judge Name: Enzo Molinari supporter

Style: 25C. Belgian Golden Strong Ale

Brewery Name

Gauden

Beer Name: Strong Golden Ale 10 Anos

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 evidentes de esterificação lembrando frutas de caroço, damasco e caramelo. Notas baixas de malte como casca de pão. Lúpulo ausente. Fenólico muito sutil.

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

1.5

Cor amarelo dourado. Espuma de coloração branca de média formação e baixa retenção. Turva.

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

Notas evidentes de caramelo e geléia de pêssego. Sem presença fenólica. Amargor ausente. Final excessivamente doce. Sem equilíbrio esperado para o estilo.

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

1.5

Corpo médio. Carbonatação baixa. Baixo preenchimento de boca. Baixo calor alcoólico.

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

A cerveja não está adequada ao estilo. Não há harmonia entre amargor, ésteres e fenólicos. O dulçor toma conta da cerveja. Rever carbonatação para cima e rampas de mostura que priorizem beta amilase, bem como fermentação que priorize secar mais a cerveja, diminuindo a densidade final (FG).

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful