Scoresheet - show

Judge Name: Henrique - Giraia supporter

Style: 20C. Imperial Stout

Brewery Name

Beer School

Beer Name: 2b

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.

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

coco queimado em primeiro plano, alta intensidade, seguido por perfil de baunilha e amadeirado, lembra bourbon. perfil de lúpulo inexistente. sem percepção clara de éster. notas de chocolates ao leite presente.

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

preta, escura, turva. formação de espuma alta, médiabaixa retenção, de cor marrom e cremosa.

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

chocolate meio amargo marcante, seguido por notas torradas de café e tostados. o sabor de coco está aparente e no retrogosto, dulçor de baunilha e sabor aparente também. o dulçor final está intenso. retrogosto é amargo e áspero

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

corpo médio alto, cremoso, sem calor, leve adstringência de amargor marcante

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

a cerveja é bem interessante, tanto no aroma quanto no sabor, o coco queimado aparece, baunilha também, o cacau também, tem o perfil amadeirado. o perfil final é rico porém está muito doce, no aroma e no sabor, precisa balancear melhor as especiarias com o perfil final adocicado. Também sugiro reduzir o mix de especiarias, tem muita coisa, é legal, porém uma coisa sobrepõe a outra e acaba ficando bagunçado e enjoativo.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful