Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 32A. Classic Style Smoked Beer

Brewery Name

HELLER-BRÄU - BAMBERG

Beer Name: WEIZEN

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 500ml cerveja classica, com pouco sedimento 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

Aroma complexo de malte em primeiro plano, puxando para o defumado, tostado e caramelo leve; Lúpulo praticamente ausente na amostra; Leve esterificação da fermentação.

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

Cerveja com coloração acobreada escuro; turva. Colarinho coloração creme, com boa formação, retenção moderada.

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

Sabor maltado em primeiro plano, com defumado intenso, tostado bem inserido e com leve caramelo ao fundo. Amargor do malte equilibrado. Lúpulo ausente. Fermentação esterificada, picante, não acética. Cerveja equilibrada, refrescante, com retrogosto maltado com defumado persistente.

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

3.5

Corpo moderado para alto, bem carbonatada, com picância agradável na língua, baixa cremosidade mas com alta complexidade palatal. Adstringência muito leve na degustação que não interfere o drinkability.

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

Cerveja muito refrescante, com alta drinkability. Equilibrio deslocado para o malte, mas mantem drinkability pelo defumado em sabor e retrogosto. Esterificação e adstringência muito leve.

40.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful