Scoresheet - show

Judge Name: Maikel Dal Toe Souza supporter

Style: 13C. English Porter

Brewery Name

[Homebrewer] Pércio

Beer Name: Porter

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa de 600ml

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 o malte tostado em média baixa intensidade, lembrando chocolate ao leite, em segundo plano notas leves de caramelo, mel e açucar mascavo. Sem aromas provenientes de fermentação.

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

2.5

Coloração marrom, espuma bege de média formação e média/baixa retenção.

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

Tostado em primeiro plano, lembrando café passado e chocolate meio amargo, em segundo plano notas de biscoito e leve caramelo, amargor médio para médio alto, equilibrio pendendo mais para o amargor. Sem caracteristicas de fermentação. Final seco, no retrogosto uma certa aspereza e o amargor continua persistente.

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

Corpo médio para médio/baixo, carbonatação média, sem aquecimento alcóolico, um pouco de adstringência.

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

6.5

Uma cerveja marrom, com média/baixa intensidade de aromas e sabores tostados e amargor pronunciado, um pouco de adstringencia e aspereza que provavelmente vem dos maltes escuros, e acabam prejudicando um pouco a drinkability. Sugestão para verificar as adições de maltes escuros bem como o pH de mostura e fervura. Diminuir um pouco a adição de lúpulo de amargor, busncando maior equilibrio com o dulçor do malte, ou acrecentar maior complexidade de malte, para sustentar o amargor do lupulo.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful