Scoresheet - show

Judge Name: Maikel Dal Toe Souza supporter

Style: 1A. American Light Lager

Brewery Name

[Homebrewer] - Edivaldo

Beer Name: Pilsen

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Growler pet de 1L

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 de malte em primeiro plano, remetendo a miolo de pão, em baixa intensidade. Lúpulo floral em baixa intensidade. Presença de DMS em média intensidade, rementendo a milho verde.

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

Coloração amarelo claro, translúcida, espuma branca de média formação e baixa retenção.

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

Sabor de malte em primeiro plano, em baixa intensidade, acompanhando o aroma com notas de panificação, amargor baixo, equilibrio puxando levemente mais para o dulçor do malte, o final é semiseco. No retrogosto o amargor é persistente porem decrescente. Percebesse o DMS tambem no sabor, porem em menor intensidade do que no aroma.

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

Corpo baixo, carbonatação média, sem aquecimento alcóolico e sem adstringência.

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

Cerveja bem leve e refrescante, sem muito carater de lúpulo e malte, como o estilo pede, porem a presença de DMS acaba atrapalhando um pouco a drinkability. Sugestão por uma fervura mais intensa, e/ou um resfriamento de mosto mais rápido e eficiente.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful