Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 18A. Blonde Ale

Brewery Name

Marcos Borges

Beer Name: Honey Blond Ale

Special ingredients: Mel

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

Ésteres de fermentação se destacam de moderado-alto acompanhados com adocicado do mel. Malte aparece em segundo plano. Sem aroma de lúpulo.

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

Cerveja de coloração dourada, translúcida, de colarinho branco de baixa formação e média retenção.

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

Sabor de ésteres de fermentação podem ser percebidos em primeiro plano. Adocicado do mel com intensidade moderada, bem inserido e em harmonização com dulçor do malte, sem ser enjoativo. Amargor comedido e limpo, médio-baixo mas dando um suporte o suficiente para o malte que aparece com pouco destaque. Entretanto, pode tender ao dulçor.

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

Corpo médio-baixo de final semi-seco mas apresenta-se bem cremosa. Carbonatação moderada com retrogosto adocidado do mel.

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

Cerveja com elementos bem equilibrados. Amargor médio-baixo mas em equilíbrio com dulçor do malte, embora algumas vezes tendendo ao dulçor. Mel aparece em destaque no aroma e sabor trazendo um dulçor agradável e nada enjoativo. Ésteres de fermentação aparece no aroma e sabor que as vezes podem não harmonizar com os demais componentes da cerveja.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful