Scoresheet - show

Judge Name: Pedro Mostaco

Style: 4C. Helles Bock

Brewery Name: Hijos de Rivera

Beer Name: 1906 Reserva Especial

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 maltado de média intensidade, lembrando malte granulado, com um levíssimo toque tostado ao fundo. Aroma de lúpulo muito baixo, quase indistinguível. Fermentação limpa. Sem aroma alcoólico.

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

2.5

Coloração âmbar claro, com boa claridade e límpida. Espuma branca, cremosa, de média formação e média retenção.

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

Maltado de média-alta intensidade, lembrando malte granulado e massa de pão, mas sem as notas tostadas presentes no aroma. Sabor de malte herbal, de baixa intensidade. Amargor médio-baixo que não é suficiente para balancear o dulçor do malte. Embora tenha final seco e bem atenuado, o conjunto é levemente enjoativo. Fermentação limpa.

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

Corpo médio. Carbonatação médio-alta. Levíssimo aquecimento alcoólico de fundo, bastante agradável.

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

7.5

Uma excelente execução do estilo com falhas mínimas. O aroma é bastante agradável e o corpo perfeitamente executado. No sabor, os elementos do estilo estão presentes, embora o conjunto final seja levemente enjoativo, dada a dominância do dulçor do malte. Um aumento da carga de lúpulo, acentuando o amargor, arredondaria ainda mais a cerveja.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful