Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 9C. Baltic Porter

Brewery Name

Aru

Beer Name: Session Baltic Porter

Special ingredients: "cold mash"

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: pet de coca 600 ml - 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 predominante de malte de média intensidade remetendo a casca de pão, baixo aroma de caramelo, toffee e tostado. aroma de baixa intensidade lembrando café verde. sem aroma de lúpulo. baixo aroma de ésteres de fermentação remetendo a frutas secas. sem outro aromáticos.

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

cerveja marrom escuro com rajadas em rubi. baixa turbidez. colarinho bege de alta formação e alta retenção e de textura cremosa.

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

sabor corresponde ao aroma. médio-alto sabor rico de maltes (principalmente casca de pão) em primeiro plano. seguidos por notas de maltes com baixa intensidade remetendo a caramelo, toffee e tostado. sabor de baixa intensidade de café verde. sem sabor de lúpulo e amargor de média-baixa intensidae. baixo sabor de ésteres de fermentação com notas de frutas secas. equilibrio para o lúpulo. final caramelo, tostado e seco. retrogosto de caramelo e tostado. sabor lembrando maçã verde de baixa intensidade (acetaldeido)

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

cerveja de corpo baixo, média carbonatação, sem calor alcoólico, baixa cremosidade, sem adstringência e outras sensações.

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

cerveja de boa drinkability, fácil de beber, apesar da presença de acetaldeido.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful