Scoresheet - show

Judge Name: Pedro Mostaco

Style: 6C. Dunkles Bock

Brewery Name

Karlsberg Brauerei

Beer Name: Karlsbräu Starkes Bock

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 de média intensidade, rico e complexo, lembrando no primeiro plano produtos de Maillard, pão tostado e caramelo, frutas negras no segundo plano. Fermentação limpa e sem aroma de lúpulo.

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

2.5

Coloração cobre claro com tonalidades granada. Límpida e bastante clara. Espuma bronzeada de média formação e retenção.

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

No sabor, o maltado (também de média intensidade), é menos complexo, lembrando pão tostado e caramelo, mas sem tantas camadas como no aroma. Amargor é suficiente para equilibrar o conjunto, que é bem atenuado e tem final equilibrado. Fermentação limpa.

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

Corpo médio, carbonatação média-baixa. Sem aquecimento alcoólico. Bastante suave no palato.

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

Um excelente exemplar que cumpre todos os requisitos do estilo. O aroma é complexo, com várias camadas de percepção. No sabor, embora gostosa e com boa drinkability, o conjunto é menos elegante, trazendo gostos mais simples (embora corretos).

40.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful