Scoresheet - show

Judge Name: Henrique - Giraia supporter

Style: 19C. American Brown Ale

Brewery Name

Sebastr h cosmo

Beer Name: nega sebastiana

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

Médio maltado, com notas tostadas, baixo perfil frutado e herbal do lúpulo, sem éster.

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

Marrom, brilhante, colarinho de média formação e média retenção, de cor bege clara e cremosa.

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

Baixo maltado, com leve nota tostada/queimada, sem dulçor ou caramelo intenso, o lúpulo é baixo no sabor, muito tímido e com amargor assertivo, o equilíbrio pende ao maltado, sem perfil de fermentação destacado, final limpo maltado, com leve retrogosto torrado.

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

Corpo médiobaixo, carbonatação média, sem calor alcoólico, não é cremosa e não tem adstringência.

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

A cerveja precisa de ajustes na receita, o perfil maltado pode ser mais complexo e intenso, mas não muito caramelo, reveja o mix de malte utilizado. O perfil de lúpulo deve aparecer tanto no aroma quanto no sabor, está muito tímido, o perfil de amargor é assertivo. Fermentação é limpa. Não tem erros de processo, o que é bom.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful