Scoresheet - show

Judge Name: Pedro Mostaco

Style: 3C. Czech Amber Lager

Brewery Name

Bernard Family Brewery

Beer Name: Amber Lager

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

Aroma de malte médio-alto, rico e complexo, trazendo pão tostado, caramelo e produtos de Maillard. Sem presença de lúpulo. Fermentação neutra.

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

Coloração cobre, límpida, com espuma bronzeada de média-baixa formação e retenção.

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

Aqui, a presença do malte traz pão e caramelo, mas de intensidade médio-baixa. Sabor de lúpulo médio-baixo, trazendo picância. Final amargo e equilibrado. Sem esterificação.

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

Corpo médio-baixo, carbonatação médio-baixa. Muito atenuada para o estilo.

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

Cerveja com os fundamentos do estilo corretos, mas em intensidade muito abaixo do ideal. No aroma temos uma variedade intensa e rica que não se reflete no palato: unidimensional, com malte apagado e corpo baixo pro estilo.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful