Scoresheet - show

Judge Name: Thiago Zolet supporter

Style: 7A. Vienna Lager

Brewery Name

Lohn

Beer Name: Viena

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 600ml val 06/10/21 enchimento baixo, deposito 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 de miolo de pao, em intensidade baixa, seguido de notas tostadas e doces em intensidade media baixa. Leve floral de lupulos. Fermentacao limpa.

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

Acobreada, limpida, espuma branca levemente acobreada de alta formação e retenção. Efervescente.

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

Sabor de malte em primeiro plano, com notas de panificação, em intensidade medio baixa. Sabor de lupulos e amargor inexistente. Sabor de fermentação inexistente. Equilibrio pro malte, com final seco. Leve acidez.

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

Corpo baixo, sensação de "aguada", alta carbonatacao, sem calor alcoólico, sem adstringencia, sem cremosidade.

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

Uma cerveja com aromas sutis, mas interessantes de maltes base e com notas de tosta. Porem na boca é sem vida, há a presença dos maltes, de maneira agradável, porem sutil e não há uma presença de lupulos/amargor. A bebebilidade é muito alta, praticamente uma "pilsen de massa" com uma nota de tosta.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful