Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 13C. English Porter

Brewery Name

Zé

Beer Name: Porter

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

Em primeiro plano apresenta aroma de maltes torrados e tostados que remetem a chocolate e café de intensidade média alta, mas sem trazer complexidade. Aroma leve de fumaça pode ser percebido assim como um aroma levemente adocicado quando a amostra alcança maiores temperaturas. Aroma de lúpulo imperceptível.

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

Cerveja de cor escura, de colarinho bege escuro, de média formação e alta retenção, com textura cremosa e apresentando bolhas minúsculas e uniformes.

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

Sabor de maltes escuros que remete principalmente café, que aparece em conjunto com um sabor moderadamente apimentado. Amargor equilibrado, assertivo e baixo, somente para dar equilíbrio ao dulçor do malte. Sabor do malte escuros e uma leve percepção apimentado permanece no retrogosto.

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

Cerveja de corpo médio, Cerveja de final semi-seco. Carbonatação média que contribui com sua cremosidade. Leve adstringência pode ser observada.

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

Cerveja cremosa que adiciona sabores de chocolate e café advindos de maltes escuros. Esterificação e o fenólico aparente na amostra podem não estar combinando com sabor de malte e lupulagem utilizada.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful