Scoresheet - show

Judge Name: Maikel Dal Toe Souza supporter

Style: 13C. English Porter

Brewery Name

[Homebrewer] - Flávio

Beer Name: English Porter

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Growler pet de 500mL

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 tostado em primeiro plano, lembrando pão bem assado recém saído do forno, em segundo plano notas de café e lúpulos terrosos.

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

Cerveja de coloração marrom escuro, contra a luz apresenta nuances avermelhados, brilhante, a espuma é bronzeada de média formação e boa persistência.

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

O sabor acompanha o aroma trazendo o malte tostado em primeiro plano, que traz notas de casca de pão, biscoito e café. O lúpulos traz notas terrosas e o amargor é médio/baixo com o equilíbrio voltado para o dulçor de malte. O final é semi-seco e no retrogosto o sabor da tosta continua persistente.

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

Corpo médio/baixo, carbonatação média/baixa, em aquecimento alcoólico, boa cremosidade e sem adstringência.

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

Cerveja que chama a atenção pela aparência, marrom escuro, com reflexos avermelhados, brilhante, os sabores e aromas trazem notas de tosta que remetem a casa de pão, biscoito e café. Cerveja bem executada, equilibrada e com uma boa drinkability.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful