Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 20C. Imperial Stout

Brewery Name

Marcelo Barbosa

Beer Name: RIS

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

Aroma médio-alto de malte doce que remete a chocolate e pães tostados. Lúpulo não aparece e ésteres de fermentação apresentando um frutado baixo.

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

Cor preta, média transparência, de colarinho beje um pouco mais escuro, com média formação e média-alta retenção de espuma de textura bem cremosa.

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

No boca a cerveja apresenta um intenso sabor de maltes escuros que remetem o mesmo que aroma. Amargor médio-baixo, limpo e suave. Retrogosto maltado intenso que permanece na boca. Moderado alto ésteres frutados. Final semi-seco.

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

Carbonatação média-baixa, leve calor alcoólico, sem adstringência. Corpo médio dando a sensação de uma leve cremosidade.

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

Cerveja com ênfase nos maltes escuros que remetem a chocolate e pães tostados, no sabor e aroma. Amargor suave e limpo, com retrogosto maltado e moderadamente doce, que são complementados pelos ésteres frutados. Apresenta características intensas sem ser agressiva. -Considerações: pode aumentar um pouco o amargor, pode estar um pouco abaixo do esperado.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful