Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 25B. Saison

Brewery Name

BUG BEER

Beer Name: SAISON

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa PET - 2 litros, com bom enchimento

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

Maltada (tostado e biscoito) puxando para o caramelo, esterificada, esteres puxando para o cravo e cítricos.

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

Coloração cobre clara limpa, com espuma coloração marfim, cremosa, com baixa retenção.

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

Sabor maltado, puxando para casca de pão, caramelo com leve tostado, lúpulo praticamente imperceptível (terroso). Final demi-sec, retrogosto com amargor, mas sem harsh. Fermentação claramente presente, com boa formação de esteres, puxando para o cravo e cítrico. Cerveja equilibrada, com bom drinkability. Leve calor alcoólico em retrogosto.

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

corpo proeminente (médio a alto), com bem carbonatada (media / alta) - cerveja cremosa, sem adstringência.

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

Boa cerveja, com aroma maltado e com esterificação proporcionada pelo processo de fermentação, puxando para cítrico e para o cravo (não recomendável ao estilo), final demi-seco (melhor adequação ao estilo se seco). Cerveja equilibrada, com bom drinkability, Evidencia-se leve calor alcoólico, podendo ser admitido ao estilo. Na aparência, nota-se espuma com boa formação, porem com media a baixa retenção, que poderia ser maior.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful