Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 21C. Hazy IPA

Brewery Name

UX Brew

Beer Name: Trub Sessions #2

Special ingredients: Trub

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

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

sem aroma da malte. aroma predominante de lúpulo com notas de cítricas, como lima e carambola e notas leve frutas tropicais como caju, graviola e manga. fermentação limpa. a medida que a cerveja vai esquentando apresenta resinoso e alguns aroma indesejaveis vão se destacando, algo que lembra "ovo"

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

amarelo palha e turva sem particulados. colarinho branco de média formação com bolhas finas e baixa retenção

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

sabores de malte em baixos níveis (grainy e miolo de pão). sabores de lúpulo em evidência em alto nível lembrando frutas cítricas e tropicais maduras como lima, caju e graviola e levemente frutas de caroço. fermentação neutra. amargo médio. final seco com retrogosto que remete a lúpulo cru. sem notas tostadas e de caramelo. percepção alcoólica média em harmonia com a cerveja.

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

corpo médio com caráter aveludado. carbonatação média-baixa, sem calor alcoólico. adstringência baixa

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

cerveja interessante, mas sinto falta de corpo e do punch de lúpulo. poderia aumentar a carga de cereais não maltados ou executar uma rampa de mosturação em temperaturas mais alta.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful