Scoresheet - show

Judge Name: Enzo Molinari supporter

Style: 25A. Belgian Blond Ale

Brewery Name

Abbaye D'Aulne

Beer Name: Blonde

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 altas de damasco, laranja e mel. Notas herbais baixas de lúpulo. Malte se apresenta como casca de pão e leve toffee.

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

Cerveja de cor amarelo dourado, turva, espuma branca de alta formação e baixa retenção, bolhas médias e pequenas.

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

Notas médio maltadas como casca de pão, seguidas de notas médio-baixa fenólicas de noz-moscada, ésteres como damasco e laranja. Amargor médio com notas médio-baixas de lúpulo herbal e terroso. Final levemente adocicado, com persistência do damasco e amargor.

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

Carbonatação média, corpo médio. Sem aquecimento alcoólico. Levemente cremosa. Adstringência baixa.

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

Um belo exemplar do estilo, parabéns! Para melhor adequação ao estilo sugiro rever esterificação que ficou um pouco alta e aumentar um pouco a carbonatação. Rever rampa de brassagem priorizando açúcares fermentáveis para um final mais seco.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful