Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 26C. Belgian Tripel

Brewery Name

Pinto Beer

Beer Name: Tripel

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 de frutas cítricas aparecendo em primeiro plano. Malte baixo com notas de panificação. Lúpulos ausentes.

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

Cerveja de cor dourada profunda, límpida, de colarinho branco com finas bolhas e com média formação e alta retenção de espuma.

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

Sabor frutado médio-alto seguido de um maltado que remete a pães, muito bem equilibrado. Sabor condimentado baixo. Amargor de média intensidade e limpo. Ésteres de fermentação médio-alto. Sabor de lúpulo ausente. Retrogosto com uma combinação de éster e malte, mas apresenta um final levemente adocicado.

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

Corpo médio-baixo, de alta carbonatação, sem adstringência e calor alcoólico muito leve.

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

Cerveja muito bem executado trazendo características de levedura e um maltado em segundo plano. De uma modo geral esta bem equilibrada, o que oferece uma maior drinkabilidade para esta cerveja. Final do gole poderia ser mais seco. O calor alcoólico presente não atrapalha a degustação.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful