Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 18A. Blonde Ale

Brewery Name

Martto

Beer Name: Blond 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

Notas de maltes claro como pães, com sutis notas frutadas ao fundo, aparecendo discretamente. Lúpulo ausente.

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

Cerveja dourada, límpida, de colarinho branco e de finas bolhas, de média-alta formação e média-alta retenção.

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

Sabor maltado baixo, discreto, que remete a pães frescos e notas sutis de caramelo. Lúpulo baixo. Amargor baixo, quase limpo. Perfil frutado baixo pode ser observado. No retrogosto permanece o malte levemente adocicado com um final seco. De modo geral, malte e lúpulo estão bem equilibrados.

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

Corpo médio-baixo, de carbonatação moderada. Lúpulo pode estar trazendo uma leve adstringência ao final de cada gole. Sem calor alcoólico.

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

Cerveja bem executada que apresenta um equilíbrio entre maltes e lúpulo, ambos bem discretos. Um ótimo equilibrio entre os componentes da cerveja, o que favorece a sua alta drinkabilidade. Percepítveis notas apimentadas e de adstringência pode ser observadas no retrogosto (fenólico?lúpulo?).

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful