Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 10C. Weizenbock

Brewery Name

Schneider Weisse

Beer Name: Aventinus Tap 6 Weizen Doppelbock

Special ingredients

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

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 retendo a pão tostado com notas de caramelo, sem aroma de lupulo. ésteres frutados lembrando banana. alcool presente. leve acetona.

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

cerveja de cor acobreada, límpida com colarinho bege de média-alta formação e média retenção.

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

sabores são compatíveis com os aromas. malte em primeiro plano com média-alta intensidade de pão tostado e notas de caramelo e frutas secas como uva e ameixa, seguido por banana de média intensidade. sem notas de lúpulo. final semi-seco com equilibrio tendendo para o malte. presença de alcool no sabor de intensidade média-alta.

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

corpo médio-baixo, carbonatação baixa, calor alcoolico presente, sem cremosidade e adstringência.

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

cerveja interessante, mas o alcool presente chega ser incomodo. leve aroma de acetona. seria interessante guarda a cerveja por (pelo menos) 6 meses.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful