Scoresheet - show

Judge Name: Maikel Dal Toe Souza supporter

Style: 26C. Belgian Tripel

Brewery Name

Hemmer

Beer Name: Belgian Trippel

Special ingredients: Açucar de cana e coentro

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 500ml - ABV 9,2% - Val. 10/21 - Lote HM282/20

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

Em primeiro plano, aroma de laranja em média intensidade, ester remetendo a banana em média/baixa intensidade, fenólico em baixa intensidade lembrando cravo e canela. Em segundo plano notas maltadas rementendo miolo de pão e um leve melaço.

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

1.5

Coloração dourada, quase translúcida, espuma branca de média formação e média baixa retenção

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

Dulçor médio a médio/alto, sabores de malte lembrando mel e panificação, esteres remetendo a maçã vermelha, condimentado, principalemnte cravo e pimenta, no sabor ainda, tem notas que remetem a cachaça. No retrogosto uma certa secura e o cravo continua persistente.

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

3.5

Corpo médio, carbonatação média, aquecimento alcoolico, picancia, sem adstringencia.

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

Um cerveja com intensidade de teor alcoolico, notas remetendo a esteres frutados como maçã e banana, e condimentada remetendo principalmente a cravo. Falta complexidade de maltes e levedura.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful