Scoresheet - show

Judge Name: guilherme prado supporter

Style: 21B. Specialty IPA: Belgian IPA

Brewery Name

Beer Name: 52

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: enchimento abaixo do ideal

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

3.5

Aroma fenólico, remetendo a queimado, borracha. Aroma sulfuroso, remetendo a fósforo queimando. Leve esterificação, remetendo a maçã. Aromas solventes como álcool fúsel aparecem com média intensidade. Sem aroma de lúpulo. Formações sulfurosas notadas também, mas que se volatilizam rápido no copo.

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

1.5

Coloração âmbar, levemente turva, com reflexos alaranjados e acobreados. A espuma é marfim e apresentou média formação e baixa retenção, composta de bolhas finas e médias.

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

Sabor adocicado, granulado doce, remetendo a pão e casca de pão. Sabores de lúpulo bem discretos, remetendo a frutas amarelas e laranja. Sabores frutados de fermentação com média intensidade, remetendo a pêssego. Final seco e retrogosto amargo.

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

Corpo médio-baixo, carbonatação média, cremosidade e aquecimento alcoolico comedidos. Final seco, retrogosto amargo. Levemente ácida e adstringente.

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

A cerveja apresentou aromas e sabores que não compõem as características do estilo. Sulfuroso, ácido e fenólico, possivelmente resultado de stress de levedura. Acetaldeído não foi convertido devidamente em álcool. Rever processos de fermentação, bem como pitch rate adequado ao extrato inicial.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful