Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 20C. Imperial Stout

Brewery Name

M1 Beer

Beer Name: RIS

Special ingredients: ***

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 600ml fliptop

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 de maltes torrados que remetem a café, chocolate escuro, aparecendo em primeiro plano. Um leve aroma adocicado também é percebido. Lúpulo e ésteres de fermentação não aparecem, possivelmente pela robusta presença de aroma de malte.

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

Cerveja de cor preta, opaca, de colarinha da cor marrom claro de baixa formação e média alta retenção.

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

Na boca a cerveja apresenta-se complexa com sabores que remetem principalmente a chocolate escuro, brigadeiro e café. Amargor limpo e assertivo de intensidade média alta e em equilíbrio com dulçor. Lúpulo aparece bem baixo no sabor. Ésteres frutados aparecem em moderada intensidade. Retrogosto maltado intenso, limpo, e com final semi-seco. Residual levemente adocicado.

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

Cerveja cremosa com preenhimento de boca bem presente. Sem adstringência. Carbonatação média. Corpo médio alto e denso.

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

Cerveja com ênfase nos maltes torrados que remete aroma e sabores de chocolate escuro, café e notas carameladas. Complexa no aroma e sabor, apresentando como complemento um corpo elevado dando a impressão bem cremosa. Assertiva no amargor, com retrogosto maltado, limpo mas com um leve calor alcoólico.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful