Scoresheet - show

Judge Name: Pedro Mostaco

Style: 2C. International Dark Lager

Brewery Name

Hijos de Rivera

Beer Name: 1906 Black Coupage

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa âmbar, 330ml

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

9.5

Aroma tendendo para pão tostado e caramelo no primeiro plano, com leve toque de café e chocolate no segundo plano. Sem presença do lúpulo aparente. Fermentação limpa.

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

Coloração marrom-escura, com traços de rubi contra a luz. Límpida, brilhante, sem precipitação. Espuma bege de média-baixa formação e retenção.

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

No palato, sabor maltado predomina, com o tostado se sobressaindo com relação aos demais aspectos vistos no aroma. Amargor traz balanço interessante ao dulçor. No retrogosto, levíssimo torrado.

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

3.5

Corpo médio-baixo, carbonatação médio-baixa. Bem atenuada.

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

Cerveja dentro do estilo, com alta drinkability e sem falhas graves. Não traz nenhuma complexidade elevada no sabor. O torrado incomoda um pouco, mas não prejudica de forma relevante o conjunto completo.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful