Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 18A. Blonde Ale

Brewery Name

Ailton Beer - Marrenta

Beer Name: Blonde 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 apresentando leve notas florais, frutado e doce. Malte aparece com intensidade média-baixa que lembra mel. Ésteres frutados de intensidade média-baixa.

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

Cerveja de colaração dourada intensa, límpida, de colarinho branco com alta formação e alta retenção. Espuma densa de bolhas finas aparentemente bem cremosa.

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

Sabor maltado moderado remetendo a mel, cereais ou pães frescos, deixando um leve dulçor a cada gole. Amargor baixo, limpo e sem deixar qualquer residual. Sabor de lúpulo baixo, mas é perceptível um frutado e um leve notas cítricas. Ésteres frutados de intensidade moderada. Retrogosto maltado e doce, que persiste até o final do gole. Final semi-seco.

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

Corpo médio-baixo, de média-alta carbonatação, sem apresentar calor alcoólico ou adstringência.

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

Cerveja de um modo geral equilibrada, destacando maltes levemente adocicados que remete principalmente a cereais; uma lupulagem baixa, mas apresentando notas florais e frutada; uma esterificação frutada como complemento ao lúpulo. Bem equilibrado quanto ao amargor/dulçor.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful