Scoresheet - show

Judge Name: Henrique - Giraia supporter

Style: 12A. British Golden Ale

Brewery Name: Beer School

Beer Name: f7

Special ingredients: mel de jataí

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

sutil perfil de mel malte com perfil adocicado floral bem baixo perfil de fermentação inexistente.

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

amarelo, leve turbidez, colarinho cremoso, branco, de alta formação e duração.

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

sabor adocicado aparente, lembra mel, notas condimentadas. floral sutil, amargor baixo.

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

corpo médio, carbonatação média, sem calor alcoólico, sem cremosidade. sem adstringência mas um leve harsh, amargo marcando a língua.

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

o mel não aparece tão nítido. a cerveja está com pouca intensidade, precisa de mais perfil de lúpulo. o malte precisa trazer mais perfil de pão, biscoito. pode rever a fermentação para trazer mais perfil frutado também entendo que o perfil de mel pode ser mais intenso também, já que colocou, deveria estar mais marcante.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful