Scoresheet - show

Judge Name: guilherme prado supporter

Style: 25A. Belgian Blond Ale

Brewery Name

Blond Ale

Beer Name: Bragantina

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.

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

Esterificado, lembrando banana, frutas amarelas maduras, além de cravo - fenólico, provenientes da fermentação. Leve mel e delicado herbal-condimentado, ambos de baixa intensidade.

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

1.5

Coloração amarelo-palha, levemente turva, com uma média formação de espuma branca, composta de bolhas pequenas e médias e de média-baixa retenção

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

Sabor maltado, doce, de média intensidade, com leve percepção de mel e panificação, mais especificamente miolo de pão (sem tosta). Corte seco, leva para um final suavemente amargo, de baixa persistência, com notas de mel, de intensidade baixa e agradável.

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

Corpo médio-baixo, carbonatação alta, final seco e refrescante, com pouca persistencia de um amargor suave na garganta. Crocante, bem refrescante.

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

Uma ale clara, esterificada, com bom balanço de amargor no retrogosto, o que aumenta a sensação de refrescância. A espuma, de média-baixa formação e persistencia, poderia ser melhor trabalhada, trazendo certa cremosidade com diferentes rampas na brassagem, sem necessidade de adição de adjuntos, o que diminuiria a sensação de frescor. Também poderia fazer um processo de maturação a frio mais longo, clarificando mais a amostra

39.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful