Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 26D. Belgian Dark Strong Ale

Brewery Name: Ermitao_Homebrew + MinhaPrincesa_Homebrew

Beer Name: Dark Strong Ale

Special ingredients: ***

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 300 ml

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 moderado alto de frutas escuras, caramelo, toque de álcool e frutado, açúcar caramelizado, bem complexa de um modo geral. Lúpulo ausente.

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

Cerveja escura, de traços rubi quando colocada contra a luz, límpida, de espuma de baixa formação e baixa retenção.

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

Malte trazendo frutas escuras, tostado, caramelo adocicado em primeiro plano. Frutado que traz complexidade a cerveja. Sabor e amargor moderado-baixo, apenas para dar suporter ao maltado intenso. Retrogosto maltado com ésteres de fermentação complementando. Final com residual adocicado e maltado.

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

Carbonatação baixa, de corpo elevado, quase licorosa, sem adstringência e leve calor alcoólico que não incomoda.

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

Cerveja com ênfase em maltes escuros, complexo, trazendo caramelo, frutas escuras e açúcar caramelizado muito bem adequado ao estilo. Perfil de levedura torna a degustação mais equilibrada e agradável. Uma combinação perfeita em perfil de levedura e grist de malte.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful