Scoresheet - show

Judge Name: Pedro Mostaco

Style: 21B. Specialty IPA: Black IPA

Brewery Name

Irmãos Ferraro

Beer Name: Dark Rat

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa âmbar, 600ml

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 lupulado de média intensidade, resinoso. Aroma maltado de baixa intensidade, trazendo notas tostadas de caramalo no segundo plano. Fermentação limpa. Tem um aroma medicinal (clorofenol) leve, mas notável e ligeiramente desagradável.

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

Coloração marrom muito escuro, com tons granada. Opaca, sem turbidez. Espuma bronzeada de média formação e boa retenção.

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

No sabor, os pontos dominantes são os defeitos. Clorofenol novamente e notável oxidação (papelão). Sabor do lúpulo pouco perceptível, assim como o maltado, ambos dominados pelos defeitos. Amargor médio-alto e final seco, onde a adstringência do clorofenol permanece na boca.

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

Corpo médio. Carbonatação média. Sensação de boca muito prejudicada pela adstringência, que domina o palato.

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

2.5

Infelizmente a cerveja é dominada pelos defeitos, que no aroma estão presentes e no paladar dominam por completo. O principal deles é o clorofenol. Sugiro maior cuidado na filtração da água utilizada. No mais, destaque positivo para a aparência, impecável.

18.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful