Scoresheet - show

Judge Name: Enzo Molinari supporter

Style: 26B. Belgian Dubbel

Brewery Name

La Belgitude

Beer Name: Dubbeleta

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

8.5

Notas esterificadas de média intensidade de frutas escuras como tamaras, uvas passas, e fenólicas como noz moscada e pimenta do reino. Maltado médio de notas carameladas. Baixa presença de lúpulo floral. Harmoniosa.

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

2.5

Cerveja de coloração âmbar escuro, com espuma de coloração bege de alta formação e alta retenção. Turva.

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

Similar ao aroma, ressaltando mais as notas fenólicas como pimenta do reino e noz-moscada. Malte lembrando notas de caramelo e, em segundo plano, chocolate ao leite. Final levemente doce, com aftertaste com notas de caramelo e chocolate. Lúpulo baixo, de caráter floral. Amargor médio.

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

Carbonatação média-alta. Corpo médio. Leve calor alcoólico. Sem adstringência.

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

6.5

Uma bela cerveja, que atinge o estilo. Para melhor enquadramento rever grist para aumento de corpo, com possível adição de aveia ou trigo, e aumento da cremosidade.

34.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful