Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 24A. Witbier

Brewery Name

BADEN BADEN

Beer Name: WITBIER

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: GARRAFA DE 600ML - com bom preenchimento, com sedimentos no fundo.

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 malte puxando para pão, casca de pão e grãos, seguido de frutado cítrico remetendo a laranja e limão e especiaria (apimentada) Presença de esteres aromáticos cítricos Lúpulo muito leve, quase ausente.

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

2.5

Coloração amarelo palha, levemente turva, sem sedimentos. Colarinho branco, volumeso, cremoso e com boa retenção. Baixa efervescência

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

Em primeiro planos temos um maltado puxando para o amido e grão, seguido por amargor puxando para o cítrico com bom equilíbrio. Sabor cítrico lembrando laranja e especiaria (pimenta branca / coentro) final demi-sec, com retrogosto cítrico (muito bom); presença de esteres da fermentação

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

Corpo leve e refrescante, com carbonatação leve a moderada, Cerveja cremosa, com bom drinkability. Retrogosto citrico que complementa o corpo, pedindo proximo gole (alto drinkability).

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

Cerveja bem elaborada, dentro do estilo, com alta drinkability. Aroma do malte um pouco exacerbado mascarando laranja e especiaria; efervescência baixa com baixa carbonatação. Sabor maltado bem equilibrado; Corpo leve, com cremosidade alta.

39.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful