Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 24A. Witbier

Brewery Name

H1H2 HostelBier - Sandro Lima

Beer Name: Witbier

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

Cerveja com aroma cítrico de intensidade moderada aparecendo em primeiro plano, sobrepondo os aromas de malte e lúpulo. Ésteres de fermentação adocicados estão bem sutis.

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

Cerveja de cor amarelo claro, vívido, de baixa clarificação, de alta formação de espuma branca com média-alta retenção. Cerveja de textura cremosa e fresca.

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

Ésteres de fermentação baixo a moderado aparecem dando um leve adocicado/frutado e uma leve acidez. Sabor de frutas cítricas fresca que combinam com ésteres de fermentação. Amargor baixo, somente para dar suporte ao dulçor do malte, porém balanceado. Sabor de lúpulo praticamente ausente.

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

Carbonatação média-alta, amplificando a cremosa da cerveja. Cerveja com corpo médio de final quase seco, incrementando a drikabilidade do exemplar.

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

Exibe tipicamente uma combinação de aroma e sabores que remete a frutas cítricas, somados a esterificação, oferece uma cerveja agradável e altamente refrescante.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful