Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 13C. English Porter

Brewery Name

Michel

Beer Name: E. Porter

Special ingredients: Extrato de Carvalho

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 de malte escuro que remetem a café mas principalmente chocolate de intensidade baixa. Ésteres e lúpulo não aparecem. Leve amadeirado pode ser percebido.

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

Cerveja castanho escuro, opaca, de colarinho cremoso na cor beje de alta formação e média-alta retenção.

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

Sabor maltado predominante, que lembra café e chocolate, de intensidade média. Amargor baixo, limpo e equilibrado com o dulçor do malte. Final semi-seco, com retrogosto maltado e amadeirado (tipo whisky) permanecendo até final do gole, e levemente adocicado. Amadeirado presente, de intensidade média. Ésteres baixo. Leve traços de oxidação pode ser percebido.

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

Corpo médio-baixo com leve cremosidade aparente. Carbonatação média-alta, sem adstringência, e leve notas de oxidação. Leve calor alcoólico pode ser percebido.

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

Cerveja focada nos maltes escuros que remetem a chocolate e leve café. Amadeirado é também o destaque. Amargor assertivo e limpo. Leve calor alcoólico e leve traços de oxidação pode ser percebido. O extrato o qual usou a madeira poderia ser mais neutro.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful