Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 8A. Munich Dunkel

Brewery Name: HeissBeer

Beer Name: Munich Dunkel

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 malte aparecendo em primeiro plano lembrando nozes, toffe e leve chocolate de intensidade moderada. Baixo ésteres de fermentação podem ser notados. Sem aroma de lúpulo.

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

Marrom claro, bem clarificada, de colarinho bege de alta formação e alta retenção.

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

Malte presente de médio-alta intensidade com notas de chocolate e nozes. Amargor restrito e limpo, muito bem inserido, o suficiente pra dar suporte ao malte, entretanto inclinado ao malte. Equilíbrio aqui está em destaque. Retrogosto saboroso de malte doce, de final quase seco. Ésteres de fermentação quase imperceptíveis.

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

Cerveja de alta carbonatação, cremosa, de final quase seco, suave do primeiro ao último gole.

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

Cerveja com foco no malte que apresenta notas de caramelo, chocolate e nozes de média-alta intensidade. Amargor restrito de excelente equilíbrio com malte. Alta carbonatação e final quase seco aumentam a drinkabilidade do exemplar.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful