Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 3B. Czech Premium Pale Lager

Brewery Name: Budějovický Budvar

Beer Name: Czechvar

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: lata 473 ml (val 12.11.2021 - 22:53 B3) - 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 complexo de intensidade média trazendo notas de grãos. miolo de pão com leve dulçor. aroma floral de lúpulo de média baixa intensidade. sem ésteres de fermentação. baixo diacetil com o aquecimento da cerveja. sem outros aromáticos.

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

cerveja dourada, límpida com colarinho branco cremoso de alta formação e alta retenção.

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

sabor de malte de média intensidade lembrando grãos e miolo de pão. baixo dulçor. amargor de média-baixa intensidade dando suporte ao malte trazendo notas florais. equilíbrio entre malte e lúpulo. fermentação limpa, sem a presença de ésteres. final seco com retrogosto maltado e ao mesmo tempo lupulado.

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

corpo médio-baixo, carbonatação baixa, sem calor alcóolico, média cremosidade, sem adstringencia e outra sensações palatais

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

cerveja muito bem equilibrada de alta drinkability. para se beber aos litros. lúpulo floral dando suporte a complexidade do malte. o corpo poderia ter um corpo levemente mais alto, mas atrapalha a experiência. leve diacetil.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful