Scoresheet - show

Judge Name: Henrique - Giraia supporter

Style: 7A. Vienna Lager

Brewery Name: Leonardo

Beer Name: 2FC8H

Special ingredients: não

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: ok, enchimento total, não respeitando head space

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

leve sulfuroso no primeiro aroma. baixo perfil de malte vienna, sutil caramelo, lúpulo floral bem baixo. Sem perfil de éster

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

Âmbar, brilhante, com média baixa formação e baixa retenção. Colarinho com bolhas grandes

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

sabor de malte especial vienna médiobaixo, leve tostado e caramelo. amargor médioalto, destacado, perfil floral de lúpulo baixo mas aparente. sem residual de fermentação. final é amargo com retrogosto amargo e maltado.

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

corpo médio, carbonatação média baixa, sem calor alcoólico, leve aspereza de amargor final.

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

a cerveja é ok, tem ajustes para fazer de receita e processos. o malte precisa estar mais intenso, no aroma e no sabor, mais rico, complexo, com perfil de vienna, biscoito etc.. no sabor e o retrogosto está muito amargo, precisa de mais equilíbrio, reduzir o amargor, cuide para quando aumentar a carga de malte não reduzir muito o amargor. amargor final está harsh, marcante, reduzir deve ajudar, mas talvez cuidar com o perfil mineral da água ou lúpulo utilizado. um sulfuroso ao servir, mostra que pode ter alguma questão de fermentação incompleta, envase precoce ou algo do gênero.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful