Scoresheet - show

Judge Name: Maikel Dal Toe Souza supporter

Style: 20C. Imperial Stout

Brewery Name

Brooklyn

Beer Name: Black Chocolate Stout

Special ingredients

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

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

Torrado em primeiro plano, média/alta intensidade, remetendo a café expresso e chocolate amargo, notas frutadas lembram furtas escuras como ameixa preta, um certo caráter de madeira trás toques baunilha e um leve defumado. Notas de álcool também são percebidas, remete a uma bebida forte.

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

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

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

Sabor torrado em primeiro plano acompanhado de um dulçor médio, remetendo a café e chocolate amargo, casca de pão tostada, frutas passas como ameixa preta, o lúpulo trás notas resinosas e o amargor é elevado e equilibrado com o dulçor. O final é seco, e no retrogosto o amargor continua persistente, trazendo uma certa adstringência dos maltes torrados.

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

4.5

Corpo médio/alto, carbonatação média, com aquecimento alcoólico pronunciado, boa cremosidade e um pouco de adstringência proveniente dos maltes escutos

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

Um cerveja de coloração preto fechado, sabores e aromas trazem notas de café e chocolate amargo, além do frutado que remete a fruas escuras, o amargor é elevado, porém trás equilíbrio para o dulçor de malte. Cerveja complexa, intensa e potente.

43.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful