Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 24A. Witbier

Brewery Name: Blue Moon

Beer Name: Belgian White

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Lata 355ml - 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 de média intensidade lembrando trigo e aveia, sem aroma de lúpulo, aroma baixo de ésteres de fermentação, médio-baixo aroma de cítrico proveniente da laranja e do coentro

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

cerveja de coloração amarelo-palha, de média turbidez, colarinho branco de média formação e média-alta retenção

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

sabor compatível com o aroma. médio sabor de grãos remetendo a trigo e aveia. sem sabor de lúpulo, baixo sabor de ésteres de fermentação, médio-baixo sabor cítrico proveniente da casca de laranja e coentro. equilibrio tendendo para o malte, levemente doce, final e retrogosto cítrico

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

cerveja de corpo média, carbonatação média, sem calor alcóolico, aveludada na boca, sem adstringência ou outras sensações palatais

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

cerveja interessante, boa drinkability, harmonia entre malte + especiarias + esteres

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful