Scoresheet - show

Judge Name: Henrique - Giraia supporter

Style: 11B. Best Bitter

Brewery Name

Emilio Senko

Beer Name: Senko Geo-bitter

Special ingredients: -

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: ok - poderia estar com o enchimento maior

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

Frutado médio, fenólico médio, traz notas de cloro e medicinal baixo. Lúpulo sutil e herbal. Sem éster de fermentação. Malte baixo, perfil de caramelo.

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

Dourado, intenso, brilhante, com alta formação e retenção de espuma.

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

Malte médio, notas de pão, tostado e sutil caramelo. O lúpulo traz herbal no gosto e um amargor destacado, leve harsh. Fermentação traz notas fenólicas, o final é equilibrado, pende ao malte, retrogosto maltado.

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

Corpo médio, carbonatação médiabaixa, sem cremosidade, com leve adstringência.

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

A cerveja traz um fenólico que não deveria, não sei precisar se é por ajuste de mineral de água pelo estilo ou cloro na água, pode ser ainda a questão de levedura ou possível contaminação. Essa falha tira drinkability, deixa com amargor elevado e desagradável. Precisa resolver primeiro essa questão, utilize água sem cloro, cuidado com reutilizar levedura e a sanitização. Difícil dar outros feedback pois esse perfil de off é dominante.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful