Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 26D. Belgian Dark Strong Ale

Brewery Name

Brouwerij De Halve Maan

Beer Name: Straffe Hendrik Brugs Quadrupel Bier 11

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 de malte médio-alto remetendo a caramelo e torrado. sem aroma de lúpulo. aroma de frutas secas como ameixa (médio) e banana (médio-baixo). aroma de alcool médio-baixo. aroma médio de oxidação (papelão).

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

cerveja de turbidez média-baixa de cor acobreada intensa, com colarinho bege cremoso de média formação e média-alta retenção.

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

sabor é compatível com o aroma. notas de maltes caramelo e torrado de média-alta intensidade, com média características de leveduras belgas. notas de frutas seca como ameixa (médio) e banana (médio-baixo). equilíbrio tendendo para o dulçor, mas sem ser enjoativo. retrogosto torrado e semi-seco. sabor de papelão de média intensidade.

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

corpo médio com carbonatação média e médio calor alcoólico. cerveja cremosa com média-baixa adstringência. amargor médio.

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

a presença de oxidação e o torrado em excesso atrapalham a experiência. deve-se ter extremo cuidado com a parte fria do processo, evitando ao máximo o contato da cerveja pronta com o oxigênio. evitar o uso excessivo de maltes torrados e da harsh zone (70 - 200oL). Apesar desses pequenos deslizes é uma boa amostra. parabens!!!

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful