Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 1A. American Light Lager

Brewery Name

Maurício

Beer Name: MV

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 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 de lúpulo baixo apresentando um leve herbal. Intensidade de aroma de malte baixa, quase ausente. Ésteres de fermentação ausentes.

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

Cerveja de cor amarelo palha, bem clarificada, de formação de espuma branca de alta formação e baixa retenção e textura levemente cremosa.

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

16.5

Em primeiro plano apresenta um sabor de malte de intensidade baixa lembrando pães branco e trazendo um dulçor baixo. Aqui o sabor de lúpulo é levemente herbal, com amargor baixa que acompanha o intensidade baixa de malte trazendo equilibro de um modo geral. Não apresenta retrogosto de lúpulo ou malte. Cerveja bem neutra sem trazer ésteres de fermentação.

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

3.5

Cerveja de corpo leve, de média alta carbonatação e final semi seco.

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

8.5

Uma cerveja leve, extremamente fresca, fácil de beber, bem comparável a cervejas de massa, mas em alta qualidade de processos. Ajustes: -uma maior carbonatação iria trazer um frescor maior que a cerveja já se encontra. -Talvez um final mais seco possa dar um toque a mais no exemplar.

41.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful