Scoresheet - show

Judge Name: Pedro Mostaco

Style: 17C. Wee Heavy

Brewery Name

Cervejaria Küd

Beer Name: Painkiller

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

8.5

Aroma maltado de média intensidade, trazendo principalmente caramelo e pão tostado. Aroma de frutos amarelos de média baixa intensidade (ameixa). Sem aroma de lúpulo e sem aroma alcoólico.

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

Coloração cobre clara. A cerveja não é totalmente clara, trazendo certa opacidade. Espuma off-white de média-baixa formação e baixa retenção.

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

Sabor maltado de média intensidade, trazendo além dos descritores do aroma, toffee. Sabor frutado de média intensidade, bastante agradável. Amargor baixo e final doce, sem ser enjoativo. Sem sabor de lúpulo nem de álcool, que poderiam equilibrar o dulçor.

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

Corpo médio, abaixo do esperado para o estilo. Carbonatação média. Um levíssimo e agradável aquecimento alcoólico. Textura poderia ser mais cremosa.

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

7.5

Uma cerveja corretamente dentro do estilo proposto. Ótimo equilíbrio entre maltado e frutado, sem ser enjoativa. Ponto de melhoria fica por conta do aquecimento/sabor alcoólico, desejável no estilo, mas aqui muito sutil.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful