Scoresheet - show

Judge Name: guilherme prado supporter

Style: 2B. International Amber Lager

Brewery Name

Brassaria Ampolis

Beer Name: Cacildis

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.

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

Light stuck, proveniente do armazenamento. Notas sulfúricas, com percepção de dms de alta intensidade. Ésteres com baixa intensidade, mas que chegam a incomodar o nariz. Nenhuma ou baixíssima intensidade de lupulos ou caramelo.

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

Coloração amarelo dourado, com reflexos dourados. Espuma branca de média formação e baixa retenção, composta por bolhas irregulares.

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

Sabores de baixa intensidade, com suaves notas de panificação e crocancia do milho ou adjunto. Há um aumento da intensidade do caramelado, mas sem definição ou referência sensorial definida, com leve toque de amargor que acompanha até o final seco o gole.

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

Corpo leve, carbonatação alta, refrescancia e final seco. Uma leve adstringencia e um elevado granulado doce competem no final.

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

Uma cerveja de baixa intensidade, com caráter predominantemente de light stuck e refrescante. Enquadra-se mais como uma american lager do que uma amber lager, não só pela aparencia como também pela ausencia de caramelo no sabor. Possível amostra danificada no transporte/armazenamento.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful