Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 15B. Irish Stout

Brewery Name

Zolet

Beer Name: Golden Stout

Special ingredients: cafe

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: garrafa 500 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 (média-alta) intensidade trazendo notas tostada, café verde, , casca de pão e (leve) caramelo. baixo aroma terroso de lúpulo. sem esteres de fermentação e outros aromáticos.

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

2.5

cerveja de coloração ambar acobreada, baixa turbidez com colarinho off-white de média formação e retenção.

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

sabor de malte domina o paladar em intensidade média remetendo a café verde, tostado, casca de pão e leve caramelo. sem dulçor residual. baixo sabor de lupulo trazendo notas terrosas. amargor de intensidade média. equilibrio tentendo para o malte. final seco e amargo com retrogosto que remete a cafe.

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

corpo baixo, baixa carbonatação, baixa adstringencia principalmente devido ao uso de maltes torrados (apesar de coloração acobreada) sem cremosidade e outras sensacoes palatais

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

apesar da coloração acobreada (talvez levemente fora das estatisticas do bjcp) a cerveja é belo exemplar de dry stout. café e torrado em evidente, bem seca, leve adstringencia que não atrapalha a desgutação e levemente "aguada" (assim com a famosa guinness). para o proxima brassagem sugiro acertar a coloração da cerveja, mas sem acrescentar muito malte torrado (evitando a adstringencia), uma boa tentativa seria a utilizacao de extrato de malte torrado e aumentar ligeiramente a cremosidade da cerveja.

33.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful