Scoresheet - show

Judge Name: Filipe Bianchini de Oliveira supporter

Style: 21A. American IPA

Brewery Name

Toca do Cuei

Beer Name: #9 - 5 Bucks IPA v. 2.0 - 5,4% ABV

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Barril de 5L, 1 bar a 0ºC

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 lúpulo predominante, floral e levemente cítrico. Malte ao fundo de pão. Álcool leve, mas que não atrapalha. Considerar aumentar o aroma floral.

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

Âmbar, translúcida, bem limpa. Espuma creme, alta, bolhas finas, bastante cremosa, e com boa retenção, que vai até quase o final do copo.

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

Esterificação leve (frutado), sabor de malte leve (pão), com predominância do cítrico e floral. Clara predominância do lúpulo. Aumentaria um pouco o sabor do malte, mas cuidando pra não fugir do estilo e se tornar uma English IPA. Conseguiu tirar o harsh do DH, e deixou um final amargo moderado bem duradouro.

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

Bom corpo, conseguiu deixar mais encorpada que a anterior, ficou bem mais cremosa. Carbonatação feita em 2 dias, a 3 volumes. Calor leve no final, típico da graduação alcooólica, mas não excessivo.

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

Com certeza a melhor feita até agora! Todos os objetivos da nova versão foram atingidos: mais corpo, o diacetil sumiu, não veio harsh, e não prejudicou a clarificação. Conseguimos fazer uma excelente cerveja em 13 dias!!! Extremamente satisfeito!!!

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful