Scoresheet - show

Judge Name: Lucas Ambrosin supporter

Style: 24A. Witbier

Brewery Name

Los compadres

Beer Name: premium witbier

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 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 condimentado de alta intensidade, remetendo a coentro e pimenta branca com tanta intensidade que remete a presunto, esteres de media intensidade, e citrico de baixa intensidade, mas que encontra-se mascarado pelo alto teor de condimentado

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

1.5

amarelo claro, levemtente turva, de espuma branca de baixa formação e media retenção. bolhas finas e medias.

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

cerveja de base doce, com alta intensidade de condimentos, remetendo novamente a presunto, o que é um defeito classico, pimenta branca e coentro aparecem em segundo plano. lupulo baixo, apenas para equilibrar, equilibrio tende ao dulçor. final seco e retrogosto condimentado que fica no palato muito mais do que deveria.

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

corpo médio-baixo, carbonatação proeminente, sem calor alcoolico ou adstringencia, corpo suave e macio envolve a boca numa sutil maciez,

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

witbier com muitos excessos, o excesso de condimento apresenta uma falha classica e critica ao estilo, que são as notas de presunto de condimentos excessivos, a citricidade aparece em segundo plano, e somem atras de tanto condimento, a pimenta branca torna a cerveja enjoativa, e o dulçor ligeiramente excessivo atrapalha a drinkability

20.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful