Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 30A. Spice, Herb, or Vegetable Beer

Brewery Name

M1 Beer

Beer Name: Caliente

Special ingredients: Coentro e pimenta calabresa

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

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 predominante de especiarias, tipicamente condimentados, tais como erva, pimenta ou coentro de intensidade moderada. Ésteres de fermentação baixo. Lúpulos ausentes.

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

Cerveja amarelo-palha, translúcida, de colarinho branco de moderada formação e retenção.

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

Sabor picante aparecendo em primeiro plano, de intensidade alta, que pode dominar o paladar, seguido de um maltado doce. Amargor baixo e limpo, de um modo geral ta bem equilibrado com o dulçor do malte. Ésteres de fermentação baixo. Retrogosto que permanece a picância e o condimentado. Final seco.

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

Corpo baixo, sem calor alcoólico, carbonatação moderadamente alta e sem adstringência. A intensidade picante é alta.

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

Cerveja focada em condimentos picantes que pode dominar o paladar. Amargor limpo e retrogosto equilibrado entre malte / lúpulo. A picância, final seco e corpo baixo seguido de média-alta carbonatação oferecem refrescância e drinkabilidade a cerveja.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful