Scoresheet - show

Judge Name: Thiago Zolet supporter

Style: 21B. Specialty IPA: Belgian IPA

Brewery Name

Duvel

Beer Name: Tripe Hop Cashmere

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa 330ml val 01/22 enchimento ok, leve sedimento 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 lupulos em intensidade media-baixa. Inicialmente lembroumamão, depois apareceu algumas frutas vermelhas e por ultimo citrico lembrando limão. Fenolico em intensidade muito baixa, com notas condimentadas. Malte suporta o lupulo, trazendo notas de panificaçao/graos e algum dulçor. Leve aroma alcoólico conforme esquenta.

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

Amarela com tons alaranjados. Levemente turbida. Espuma branca de alta formação e retenção.

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

Citrico dos lupulos aparece primeiro, em intensidade media. Malte presente mas sutil, dando suporte. Sabor de fermentacao em intensidade media, condimentado, que permanece ao final do gole juntamente com um amargor medio. Final seco. No retrogosto notas condimentadas e levemente cítricas. Equilibrio entre lupulo e levedura.

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

Corpo medio, carbonatacao medio alta. Leve calor alcoólico, sem adstringencia ou cremosidade

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

Cerveja com notas bem equilibradas do lupulo e levedura, tanto no aroma quanto no sabor. Amargor assertivo, agradável e sem harsh e final seco dao boa bebebilidade. Amargor porem poderia ser um pouco mais alto pra se encaixar melhor no estilo. Há a presença de calor alcoólico no aroma e no sabor, mas que nao prejudica a degustação.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful