Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 15B. Irish Stout

Brewery Name

Cervejaria Kerida (Santa Catarina)

Beer Name: Dry Stout

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 rico, complexo, levemente adocicado, apresentando um maltado em primeiro plano que remete a chocolate e café advindos de malte torrado, seguido de notas de adjuntos similar a aveia. Esterificação de levedura e aroma de lúpulo imperceptível.

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

Cerveja de coloração escura, opaca, de colarinho marrom, denso e cremoso, de bolhas uniformes, de alta formação e alta retenção.

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

Sabor maltado intenso remetendo a chocolate, seguido de notas de café e panificação. Cremosidade no exemplar é um destaque. Lúpulo imperceptível no sabor. Amargor médio, equilibrado, tendendo levemente ao adocicado. Esterificação de levedura baixa, com um leve frutado. Retrogosto suave, com notas de malte escuro torrado, sem a presença do lúpulo. Sem adstringência dos maltes escuros.

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

Cerveja muito cremosa, de carbonatação moderada, sem adstringência. Final quase seco, corpo médio.

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

Cerveja com foco nos maltes escuros/torrados que remete principalmente chocolate e café. Extremamente cremosa, de encher a boca. Com corpo médio e final quase seco, a amostra apresente um nível bem alto de drinkabilidade. Cerveja muito bem executada e sem adstringência de maltes escuros.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful