Scoresheet - show

Judge Name: Maikel Dal Toe Souza supporter

Style: 26B. Belgian Dubbel

Brewery Name

Brugse Zot

Beer Name: Dubbel

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 330ml ABV 7,5% Val. 07/10/21

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, com notas de caramelo média para média/alta intensidade, leve nota de tosta, lembrando casca de pão, ésteres frutados que lembram ameixa seca e uva passa.

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

Ambar escuro, reflexos avermelhados, translúcida, espuma de coloração bege de média formação e boa retenção.

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

Sabor de malte que remete a caramelo e casca de pão tostado, frutas escuras secas, como ameixa, amargor médio/baixo. O final é levemente doce e no retrogosto o amargor é persistente porem breve.

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

4.5

Corpo médio para médio/alto, carbonatação média, leve aquecimento alcoólico, boa cremosidade e sem adstringência.

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

Cerveja com uma coloração rubi, brilhante, sabores e aromas que lembram desde caramelo, casca de pão a frutas passas escuras. Intensidade moderada, complexa para ser apreciada devagar. Uma carbonatação mais elevada, ficaria melhor dentro do estilo.

40.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful