Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 19C. American Brown Ale

Brewery Name

Ermitão HomeBrew

Beer Name: Brown

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 fresco de maltes tostados, bem rico, que lembra caramelo, chocolate de intensidade média-alta. Lúpulo imperceptível. Ésteres de fermentação percebido ao fundo, e somente quando se eleva a temperatura da amostra.

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

Cerveja de coloração marrom clara, translúcida, de colarinho na cor bege claro de alta formação e alta retenção. Destaca-se também formação de uma espuma densa e cremosa com microbolhas bem uniformes.

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

Em destaque, aparece um maltado rico, complexo, apresentando sabores principalmente achocolatados e de caramelo, lembrando, entre um gole e outro, até mesmo frutas vermelhas. Esterificação adocicada média que harmoniza com os sabores do malte. Amargor médio, bem arredondado, e em equilíbrio com o dulçor do malte. Retrogosto limpo, deixando apenas um suave residual adocicado do malte. Final semi-seco.

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

Alta carbonatação, capaz de limpar completamente o palato. Cerveja de corpo médio, de suave cremosidade que pode persistir na boca. Leve adstringência pode ser percebida.

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

Cerveja extremamente equilibrada, com destaque nos maltes tostados de perfil complexo e intenso que remete a um adocicado lembrando chocolate, caramelo e frutas vermelhas. Refrescante e cremosa, com balanço amargor/dulçor bem assertivo. Uma leve adstringência pode ser percebida.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful