Scoresheet - show

Judge Name: Maikel Dal Toe Souza supporter

Style: 20B. American Stout

Brewery Name

Unicorn

Beer Name: Stout

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Lata de 473ml - ABV 5,3% - Val. 08/21 - Lote uni000064

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

Aroma tostado em média/baixa intensidade, rementendo a chocolate amargo, aroma floral de lúpulo em média/baixa intensidade. leve esterificação rementendo a pera e maça vermelha.

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

Coloração marrom escuro, espuma marrom de alta formação e baixa retenção.

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

Sabor tostado em média/baixa intensidade, lembrando chocolate ao leite, em segundo plano notas de biscoito, leve sabor que remete a funghi secchi, amargor médio para médio baixo, equilibrada mais para o dulçor. Sem sinais de fermentação. No retrogosto um leve dulçor residual.

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

Corpo médio, carbonatalçao média/alta, leve aquecimento alcóolico, aveludada, sem adstringência.

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

Uma cerveja escura, com notas de chocolate amargo e biscoito, apresenta um corpo médio e uma boa cremosidade, facil de beber. A espuma poderia ter um pouco mais de retenção, e os sabores e aromas tostados poderiam estar em maiores intensidades. Sugestão para aumentar a dosagens de maltes escuros, ou avaliar em que estapas eles estão sendo adicionados. Verificar tambem a necessidade de uma parada proteica no inicio da mosturação, visando melhorar a qualidade da espuma.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful