Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 25C. Belgian Golden Strong Ale

Brewery Name

H2H Hostel Beer

Beer Name: BGSA

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 300ml

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 médio-alto de ésteres de fermentação que remetem a banana e levemente um frutado, sobrepondo parcialmente aromas de lúpulo ou malte. Malte aparece em segundo plano com aroma similar a mel. Aroma de lúpulo ausente. Percebe-se um aroma de vegetal/herbal fresco, similar a orégano ou manjericão que se apresenta elegantemente ao exemplar.

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

Cerveja de coloração dourada, límpida, de colarinho branco de alta formação e alta retenção. Espuma densa, com formação de bolhas minúscula e uniforme.

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

Sabor em destaque de ésteres de fermentação que lembram frutas tropicais, principalmente banana. Malte aparece com notas de pães frescos, mel e bem leve caramelo. Sabor de lúpulo ausente. Notas apimentadas podem ser sentidas a cada gole. Amargor baixo, equilibrado e limpo, apenas para dar suporte ao dulçor do malte. Retrogosto levemente adocicado, mas não enjoativo. Sabor condimentado lembrando ervas presente.

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

Carbonatação média-alta, de corpo médio-baixo e final seco. Aquecimento alcoólico presente.

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

Cerveja com complexidade de sabores e aromas, com ênfase em ésteres e fenólico da fermentação que remete principalmente a banana e frutas tropicais, em harmonia com condimentos que podem ser picantes, vegetal/herbal fresco. Aquecimento alcoólico pode ser sentido.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful