Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 33A. Wood-Aged Beer

Brewery Name

BUG BEER

Beer Name: BUG - AMBURANA STOUT

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 600ml - Cerveja Classica - Bom preenchimento - sedimentos leves em fundo de garrafa.

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

Em primeiro plano temos o amadeirado, puxando para castanha - baunilha, com adstringência leve Seguido pelo torrado leve, grãos. Lúpulo, muito suave remetendo características terrosas. quase ausente. Esterificação frutada e floral, leve. Marcadores de envelhecimento moderados

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

2.5

Cerveja com cor preta, translucida, rubi acastanhado quando contra a luz. com boa efervescência. Colarinho beje, cremoso, com boa formação, retenção alta.

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

Em primeiro plano temos o malte, puxando para grãos, tostado, café, seguido pelo amadeirado remetendo amêndoas, amendoim, doce de amendoim. Seguido pelo lupulo com sabor terroso, muito suave. Contrabalanceando o dulçor do malte; Cerveja equilibrada, com equilíbrio deslocado para o malte, para o amadeirado. Adstringência leve, apresenta esterificação frutada. Apresenta bom drinkability. Fina seco a demi-sec maltado, com retrogosto maltado e amadeirado persistente.

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

3.5

Corpo moderado a alto, com baixa cremosidade, com boa efervescência (carbonatação alta). Leve adstringência que não interfere na degustação. retrogosto maltado leve, amadeirado bem persistente.

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

6.5

Cerveja boa, saborosa, bem equilibrada, com bom drinkability. Marcadores de envelhecimento presentes, redondos.

37.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful