Scoresheet - show

Judge Name: Pedro Mostaco

Style: 6A. Märzen

Brewery Name

Klosterbrauerei Weltenburg

Beer Name: Weltenburger Kloster Anno 1050

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

Aroma maltado e rico, de média intensidade, lembrando casca de pão e tostado. Fermentação limpa. Sem aroma de lúpulo evidente. Sem sabor caramelizado ou percepção alcoólica.

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

Coloração laranja-âmbar, no limite inferior do estilo. Espuma marfim, de média-baixa formação e retenção. Límpida e brilhante.

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

Sabor maltado de média intensidade, com descritores similares ao aroma. Amargor do lúpulo é de média-baixa intensidade, contribuindo para um excelente balanço. O final é seco, e a cerveja não é enjoativa. Retrogosto maltado, que persiste um pouco. Fermentação limpa.

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

Corpo médio, com uma característica cremosa. Carbonatação média. Cerveja bem atenuada e sem nenhum aquecimento alcoólico.

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

Cerveja fantástica que eleva as principais características do estilo. O maltado é elegante e tostado, sem ser enjoativo. O amargor equilibra bem o conjunto. Excelente drinkability, sem características agressivas.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful