Scoresheet - show

Judge Name: Henrique - Giraia supporter

Style: 18B. American Pale Ale

Brewery Name: primo do Sylvio

Beer Name: apa tampa branca

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: ok garrafa de 600ml

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, maltado, equilibrado. maltado sutil dulçor como caramelo e biscoito, lúpulo frutado e resinoso. fermentação limpa.

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

amber, leve turbidez, formação de espuma alta, com alta retenção.

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

sabor maltado caramelo em primeiro plano, exagerado, amargor também está marcante e desequilibrado. sabor de lúpulo resinoso. fermentação limpa, cerveja mistura o equilíbrio, no gole está doce, no retrogosto amargo e persistente.

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

corpo médio, carbonatação média, sem calor, sem adstringência apesar do amargor elevado e persistente.

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

precisa reduzir um pouco a quantidade de malte caramelo, talvez aumentar com pale, vienna ou biscoito. o amargor é alto e destacado, precisa estar mais ajustado, reduza a lupulagem a 60` para equilibrar o amargor com o perfil maltado, como vai reduzir o malte, precisa reduzir um bom tanto do amargor. de resto está boa, sem problemas de fabricação, defeitos, ajustes de receita.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful