Scoresheet - show

Judge Name: Filipe Bianchini de Oliveira supporter

Style: 15A. Irish Red Ale

Brewery Name

Toca do Cuei

Beer Name: #4 - Lucky Red 2.0

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 destacado de malte, caramelo, e leve l[upulo terroso e amadeirado. Dulçor bem baixo, e levemente ácido ao fundo. Um pouco de álcool.

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

Marrom escura, quase preta. Só se vê o avermelhado se olhado contra a luz. Erro na escolha das proporções do grist. Espuma bege, densa, tamanho bom, bem bonita, mas fugir (não chega nem na metade do copo).

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

Claramente maltado (pão, frutas escuras e levemente queimado), levemente ácido e pouco lupulada (terroso e madeira). Álcool médio e quase nada de esteres, a não ser um pouco de frutas secas. Bom equilíbrio entre malte e lúpulo.

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

Bem carbonatada, na medida, levemente picante. Corpo médio, leve dulçor, e final bem maltado (pão). No fim, leve diacetil.

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

Não fiz a comparação ao guia de estilos, mas me parece que está a meio termo. Tecnicamente é um avanço a sua primeira versão, depois de feito um pequeno ajuste na receita (mais água, e bem mais lúpulo). Mas não é uma cerveja que eu repetiria a compra.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful