Scoresheet - show

Judge Name: Pedro Mostaco

Style: 21B. Specialty IPA: Rye IPA

Brewery Name

Dama Bier

Beer Name: Tupi

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, lembrando frutas tropicais. Aroma maltado neutro, de baixa intensidade, dando suporte ao lupulado. Fermentação limpa. Sem aroma de malte de centeio. Sem frutado ou álcool no aroma.

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

Coloração dourada. Cerveja clara, sem turbidez. Espuma branca de alta formação e boa retenção.

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

Sabor lupulado de média intensidade, de mesmos descritores do aroma. Diferentemente do aroma, é possível sentir um sabor proeminente de malte de centeio, de média-baixa intensidade, bastante agradável. Amargor médio-alto. Final seco e amargo, sem aspereza. Sem frutado ou álcool no sabor.

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

Corpo médio. Carbonatação média. Sem aspereza. Sem aquecimento alcoólico. Leve cremosidade no palato.

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

Uma clássica Rye IPA muito bem executada. Centeio pode ser sentido no sabor, e embora sutil, é muito agradável. Amargor em harmonia com corpo e malte. No geral, uma cerveja com personalidade e bom drinkability. Como melhoria, o lúpulo, tanto no aroma quanto no sabor, pode ser mais rico e proeminente.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful