Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 25B. Saison

Brewery Name

Cerveja Leuven

Beer Name: Morfeus Saison

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 baixo de malte com notas de grãos / pão, sem aroma de lúpulo, aroma de fermentação alto com notas citricas lembrando laranja serra d'água e picante.

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

cerveja dourada levemente turva com média formação e média retenção de colarinho banco.

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

o sabor é compatível com o aroma, de intensidade baixa para o malte (pão / grãos), sem sabor de lúpulo e com características de fermentação de alta intensidade com notas cítricas e picantes. final seco com retrogosto picante. equilibrio tendendo para o amargor.

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

corpo baixo, carbonatação média-alta, baixo calor alcoolico (que chega a ser agradável), sem adstringencia ou outras sensações palatais.

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

muito bom exemplar de saison. notas de fermentação presentes e muito agradáveis. cerveja muito refrescante, mas poderia ser uma cerveja um pouco mais delicada. sugiro uma diminuição sutil do amargor para deixar a cerveja mais equilibrada.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful