Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 26C. Belgian Tripel

Brewery Name

Brouwerij De Halve Maan

Beer Name: Straffe Hendrik Brugs Tripel Bier 9

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, remetendo a pao, sem aroma de lúpulo, ésteres de fermentação de intensidade média. aroma cítrico médio-baixo que lembra lima. aromas que remetem a oxidação (papelão e mel).

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

cerveja de coloração dourada levemente turva. colarinho de média-alta formação e alta retenção com textura cremosa.

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

sabores correspondem ao aroma. sabor de malte em primeiro plano de média-alta intensidade remetendo a casca de pão, sem sabor de lúpulo. sabores de fermentação, esteres média-alta e fenólico baixa. equilibrio tendendo levemente para dulçor com retrogosto amargo. sabor cítrico lembrando laranja e sabores de oxidação puxando para papelão e mel

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

corpo médio, carbonatação média-alta, calor alcoolico perceptível mas bem inserido, levemente cremosa, sem adstringencia e picancia baixa.

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

boa cerveja, fácil de beber apesar de calor acoolico perceptivel. oxidaçao presente tanto no aroma quanto no sabor de intensidades médias. tomar cuidado com a manipulação a cerveja durante a parte fria do processo, evitando ao máximo seu contato com oxigenio.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful