Scoresheet - show

Judge Name: Maikel Dal Toe Souza supporter

Style: 24A. Witbier

Brewery Name

Bodebrown

Beer Name: Blanche de Curitiba

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Lata 473ml, Validade 11/2021, Lote L40/1 - 485

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

Esteres frutados, citricidade da laranja e condimentos, principalmente coentro. Leve fenolico remetendo a cravo. Notas de malte, remetendo a cereais, principalmente trigo

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

Coloração amarelo palha, turbidez elevada, espuma branca de baixa formação e retenção.

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

Cerveja levemente adocicada, sabor maltado lebrando miolo de pão e mel, laranja e condimentos bem evidentes e equilibrados, amargor baixo. No retrogosto, uma leve picancia, um pouco de dulçor, e a citricidade e condimentos continuam persistentes.

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

Corpo médio baixo, carbonatação média, boa cremosidade, sem adstringencia e aquecimento alcoolico.

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

Um cerveja clara, muito bem fiel ao estilo, possui notas citricas provenientes das cascas de laranja, condimentada, com destaque para o coentro, leve, refrescante e com uma ótima drinkability.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful