Scoresheet - show

Judge Name: Pedro Mostaco

Style: 4A. Munich Helles

Brewery Name

Spaten-Franziskaner-Löwenbräu-Gruppe

Beer Name: Spaten München

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Lata, 350ml

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 de média intensidade, lembrando grãos e casca de malte. Sem presença de lúpulo. Fermentação neutra.

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

Coloração amarela (quase amarelo-palha). Límpida. Espuma branca de média formação e boa retenção.

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

Sabor de malte de média intensidade, lembrando panificação. O início do gole é doce, mas o lúpulo (média-baixa intensidade e floral) equilibra bem o conjunto. Final é seco e balanceado. Fermentação neutra.

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

Corpo médio, média carbonatação.

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

Parecemos estar bebendo a definição do BJCP. O início do gole é maltado e adocicado, e aos poucos vai se balanceando. Talvez, um lúpulo ligeiramente mais notável tornaria o conjunto mais harmônico, mas é uma cerveja excepcional.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful