Scoresheet - show

Judge Name: Sullivan George Savaris supporter

Style: 21B. Specialty IPA: White IPA

Brewery Name

Bug Beer

Beer Name: NE - IPA

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: On Tap - 5l

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

10.5

Em primeiro plano temos lúpulo citrico, fresco com aroma puxando para manga, abacaxi e melão, frutas maduras Em segundo plano, bem menos presente temos aroma de grãos. Sem esterificação presente.

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

2.5

Cerveja amarelo ouro, turva com moderada efervescência; Colarinho branco, denso, cremoso, com boa retenção de espuma.

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

Sabor de lúpulo em primeiro plano, frutado, citrico, remetendo a melão maduro e manga fresca, Em segundo plano temos sabor de malte puxando para grãos, leve mel. Final demi-sec, equilibrado, com retrogosto puxando para a refrescância dos lúpulos Nota-se sabor de papel no retrogosto (oxidação); Calor alcoólico no retrogosto, leve

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

Corpo moderado, com boa carbonatação (boa picancia e refrescância); leve calor alcoólico que não interfere na degustação da amostra. Nota-se leve adstringência, sem harsh. Cerveja cremosa e refrescante.

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

7.5

Cerveja muito boa, com excelente taste, degustação prazeirosa - refrescante, com bom equilibrio e alta drinkability. Destaca-se presença de oxidação não agradável no sabor, que pode ser melhorada.

40.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful