Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 19C. American Brown Ale

Brewery Name

Wagner Ramos - Ermitão Homebrew

Beer Name: Brown Ale

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 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 de lúpulo moderadamente alto lembrando frutas vermelhas e leve resinoso combinado com leve aroma de malte doce com notas de panificação e um sutil caramelo.

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

Extremamente clarificada e brilhante, de cor marrom claro; colarinho beje de grande formação e com alta retenção de espuma.

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

12.5

Em primeiro plano aparece um leve caramelo ou toffe, as vezes chocolate, seguido do sabor moderadamente baixo de lúpulo típico americano, frutado, resinoso ou pinho. Amargor médio e limpo, bem equilibrado com dulçor de malte. Retrogosto suave o qual ainda permanece o sabor de lúpulo. Ésteres de fermentação muito baixo (ou imperceptível).

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

4.5

Carbonatação muito alta. Percebe-se uma cremosidade na cerveja que complementa de uma forma geral. Corpo médio com final semi-seco.

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

Cerveja de alta qualidade, refrescante e agradável. Um ponto forte é o equilíbrio entre o lúpulo e malte bem apresentado neste exemplar. Ainda assim segue dicas: -O sabor de maltado evidente, a sua complexidade e intensidade está muito baixa pra este estilo, tanto no aroma quanto no sabor. -Cuidado com a carbonatação excessiva

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful