Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 13B. British Brown Ale

Brewery Name

Marcelo Nasa

Beer Name: Brown Ale

Special ingredients: ***

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

Aroma médio-alto de malte que remete a cereais ou pães tostados, exclusivamente frescos. Éster de fermentação e aroma de lúpulo não detectado.

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

Cerveja de cor castanho escuro, translúcida, de alta formação e média-alta retenção de colarinho de cor beje, com aparência bem cremosa e bolha finas e uniformes.

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

Na boca apresenta moderado-alto sabor de malte remetendo a pães tostados e um leve sabor achocolatado e toffe. Ésteres baixo, mas percebe-se levemente um frutado. Sabor de lúpulo ausente. Amargor baixo, limpo e suave, em equilíbrio com dulçor do malte. Retrogosto que permanesce o malte, moderado e suave, mas tendendo ao dulçor. Final semi-seco.

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

Cerveja de corpo médio, média-baixa carbonatação, levemente cremosa e suave, sem adstringência ou aquecimento alcoólico.

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

Cerveja com ênfase nos maltes que apresentam sabores de pães tostados com leve achocolatado e toffe. Amargor suave e limpo, apenas para balancear o dulçor do malte, embora o final se apresente levemente adocicado.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful