Scoresheet - show

Judge Name: Maikel Dal Toe Souza supporter

Style: 17B. Old Ale

Brewery Name

Fuller's

Beer Name: 1845

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 500ml ABV 6,3% Val. 06/22

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

Malte em primeiro plano, média/alta intensidade, lembrando caramelo e toffe, leve tostado, notas de madeira ue remetem a baunilha, ésteres frutados que remetem a frutas de pomar como maçã e pêra.

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

2.5

Coloração ambar, turva, espuma de cor marfim, de média formação e boa retenção.

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

Dulçor médio, com notas de caramelo e toffe, sabor de tosta que remete a café passado, amargor médio com o equilibrio voltado para o malte. O final é semiseco, no retrogosto o amargor é persistente e decrescente.

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

Corpo médio, carbonatação média, leve aquecimento alcoólico, boa cremosidade, leve adstringência.

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

Uma cerveja de coloração ambar, com notas de caramelo, toffe e madeira, no mais é uma cerveja complexa porem fácil de beber.

43.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful