Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 20C. Imperial Stout

Brewery Name

H2H HostelBeer

Beer Name: Imperial Stout

Special ingredients: ***

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 500ml

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

Maltes tostados aparecendo em primeiro plano, apresentando aromas complexos que remete a chocolate amargo/escuro e café expresso. Lúpulo e ésteres não aparecem. Aroma perfumado de álcool pode ser percebido.

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

Cerveja escura, opaca, de colarinho marrom claro de textura cremosa, de alta formação e longa duração.

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

Médio-alto sabor de maltes tostados que remete a café, grãos levemente torrados, e uma complexidade de sabor de chocolate que pode ser de achocolatado a amargo. Ésteres frutados de intensidade média-alta. Leve dulçor de caramelo e grãos torrados aparecem no retrogosto. Amargor médio-alto e em equilíbrio na cerveja. Sabor de lúpulo aparece com intensidade média-alta deixando apenas uma leve picância em cada gole. Sabor de álcool perceptível.

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

Corpo médio-alto, de média carbonatação, leve adstringência dos grãos tostados e torrados, mas sem incomodar. Cerveja se apresenta bem cremosa. Aquecimento alcoólico presente.

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

Uma cerveja intensa e complexa, com foco nos maltes tostados que remetem a chocolate amargo e café expresso. Amargor em equilíbrio com dulçor do malte, com retrogosto levemente adocicado e picante. Aquecimento alcoólico presente.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful