Scoresheet - show

Judge Name: Henrique - Giraia supporter

Style: 3D. Czech Dark Lager

Brewery Name: Alan

Beer Name: Czech Dark Lager

Special ingredients: Não

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

Tostado médio em primeiro plano, baixo café com leite, cacau, leve frutado. sem perfil de lúpulo. sem diacetil.

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

marrom escuro, com brilho, baixa formação e retenção de espuma, colarinho de cor marrom.

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

café em primeiro plano, intenso e marcante, torrado e amargo, seguido por um perfil de cacau/chocolate amargo. sem sabor de lúpulo, amargor destacado de médioalto, fermentação limpa. leve frutado. equilibrada para o malte, e amargor do torrado/queimado. retrogosto persistente.

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

corpo leve, carbonatação médiabaixa, sem calor, sem cremosidade, sem adstringência, final seco de língua.

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

cerveja é boa, mas está muito amarga e maltada para o estilo, precisa de mais equilíbrio, o perfil de malte torrado precisa ser mais sutil, no aroma e principalmente no sabor. amargor está sobrando, provavelmente do excesso de malte torrado. formação e retenção devem ser mais altas e duradouras. não tem defumado, mas o torrado é excessivo.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful