Scoresheet - show

Judge Name: Henrique - Giraia supporter

Style: 8B. Schwarzbier

Brewery Name: Paulo

Beer Name: 2AVDS

Special ingredients: NA

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 tostado, baixo torrado, baixo éster com perfil frutada, frutas vermelhas e secas, sutil perfil condimentado de lúpulo. sem outros aromas

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

cor marrom para preta, turva, com pouco brilho. colarinho de alta formação, alta retenção, denso e cremoso, de cor marfim para marrom.

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

perfil maltado em primeiro plano, com notas de chocolate, seguidas por tostado e um sutil torrado, não chega a ser queimado. Baixo perfil de caramelo, mas o sabor remete a café ao leite. Lúpulo condimentado leve, amargor assertivo. Perfil frutado muito baixo, com um leve toque salgado/mineral.

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

Corpo médiobaixo, aveludada e cremosa, carbontação média, sem adstringência

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

No aroma tem um frutado que não deveria aparecer, é sutil, mas despontua um pouquinho. Na aparência poderia ser mais clara um pouco, está bem no limite superior do estilo, praticamente passando. O sabor é bom, mas está muito tostado/torrado, precisa um pouco mais de base e outros perfis mais complexos. A cerveja não aparenta ter defeitos, muito boa, pequenos ajustes.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful