Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 13B. British Brown Ale

Brewery Name

Nasa Beer

Beer Name: English Brown

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

Malte em primeiro plano remetendo a biscoitos doces, toffe e chocolate. Lúpulos e esterificação ausentes. Notas fenólicas aparecem no aroma (plástico?).

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

Cerveja castanho escuro, opaca, de colarinho marfim, de alta formação e média-alta retenção de espuma.

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

Expressão de malte trazendo notas de chocolate e toffe em média intensidade. Amargor médio-baixo e limpo. Sabor de lúpulo ausente. Esterificação muito baixa. Retrogosto maltado e final seco. Notas fenólicas aparecem a cada gole.

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

Corpo baixo, com carbonatação moderada, sem adstringência.

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

Cerveja com ênfase em maltes que remetem a caramelo, toffe e chocolate, apresentando um bom equilíbrio de um modo geral. A combinação do amargor limpo, corpo baixo e final seco elevou muito a drinkabilidade do exemplar. A cerveja apresenta notas fenólicas (plástico?) no aroma e sabor, perdendo um pouco na degustação.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful