Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 26B. Belgian Dubbel

Brewery Name

Brouwerij De Halve Maan

Beer Name: Brugse Zot Dubbel

Special ingredients

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

aroma médio-alto de malte doce, lembrando caramelo, sem aroma de lúpulo, aroma médio-alto de ésteres remetendo a frutas secas como uva passa, banana passa e ameixa. leve aroma de jornal devido a oxidação.

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

cerveja acobreada, levemente turva com colarinho bege de alta formação e alta retenção e de textura cremosa. presença de belgian lac.

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

sabor de malte médio que remete a caramelo, sem sabor de lupulo. sabores de esteres médio-baixo lembrando frutas secas. cerveja com amargor-dulçor balanceado. retrogosto levemente doce. (sabor de papelão molhado devido a oxidação.)

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

corpo médio-alto, carbonatação média, leve calor alcoólico que ajuda a balancear o dulçor. sem adstringência.

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

boa amostra que exemplifica bem o estilo, porém apresenta sinais de oxidação. tomar extremo cuidado com a parte fria do processo, principalmente maturação e envase a fim de evitar ao máximo o contato da cerveja com oxigênio.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful