Scoresheet - show

Judge Name: Thiago Zolet supporter

Style: 1B. American Lager

Brewery Name

Lohn

Beer Name: Pilsen

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa355ml val 12/21 - Sedimentos no fundo e gargalo com baixo enchimento.

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 malte, lembrando grãos, em intensidade medio baixa, seguida de aroma de milho e leve aroma de enxofre. Sem aroma de lupulos, fermentacao limpa. Aroma de oxidação leve conforme esquenta.

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

Amarelo palha, espuma branca de media formação e media retenção. Levemente turbida. Levemente efervescente

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

Sabor de malte, lembrando panificacao, em intensidade baixa. Amargor baixíssimo acompanhado de Sabor doce ao final do gole e leve acidez, final semi-seco. Retrogosto com notas de oxidação.

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

Corpo baixo, carbonatacao media, sem calor alcoólico, sem cremosidade, sem adstringencia.

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

Uma cerveja com uma base de malte bem suave e com potencial de refrescância e bebibilidade muito alta. Entretanto já esta sofrendo com aspectos de oxidação que tiram um pouco das suas características e comprometem a degustação.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful