Scoresheet - show

Judge Name: Pedro Mostaco

Style: 4B. Festbier

Brewery Name

Staatliches Hofbräuhaus München

Beer Name: Hofbräu Oktoberfestbier

Special ingredients

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

10.5

Aroma de malte moderado, rico e com apenas leve indício de tosta. Perfil de fermentação limpa. Aroma de lúpulo floral baixo, auxiliando no balanço final.

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

Cerveja dourada, límpida e brilhante. 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 médio-alto, lembrando panificação, mas com notas de tosta bastante tímidas. Amargor do lúpulo médio-baixo e conjunto final definitivamente maltado, com o lúpulo auxiliando no balanço. Sabor floral de lúpulo quase imperceptível. Fermentação neutra.

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

Corpo médio, mas não cremoso. Carbonatação média. Presença alcoólica quase imperceptível.

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

8.5

Um excelente exemplar do estilo, que traz uma presença vibrante do malte, um lúpulo que auxilia no balanço e uma drinkability elevada. As notas de malte poderiam ter um perfil mais tostado (no exemplar foi quase imperceptível). Ademais, ótima cerveja.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful