Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 34C. Experimental Beer

Brewery Name

Hostel Beer

Beer Name: Toasted Ale

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 maltado de intensidade média-alta que remete a pães levemente tostados, um leve amanteigado, seguido de um leve frutado. Lúpulo ausente.

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

Cerveja límpida, de coloração âmbar claro, de colarinho branco de média formação e baixa retenção.

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

Sabor maltado em primeiro plano de intensidade médio com notas de caramelo. Sabor de lúpulo baixo. Leve esterificação frutada de levedura. Amargor baixo e limpo, que permite sentir o dulçor do malte, mas assertivo. Final levemente adocicado, não parecendo totalmente atenuada e com retrogosto maltado.

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

Corpo baixo, carbonatação média-baixa, sem adstringência ou calor alcoólico.

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

Cerveja com destaque nos maltes tostados que apresentam notas de caramelo e de panificação. Aparência de geral bem bonita, clarificada com colocação âmbar claro e brilhante. O amargor baixo que realça o dulçor do malte. Corpo leve e de teor alcoólico aparentemente baixo, o que permite beber grandes quantidades.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful