Scoresheet - show

Judge Name: guilherme prado supporter

Style: 4A. Munich Helles

Brewery Name

Ambev

Beer Name: Spaten

Special ingredients

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

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 grãos claros aparecem em primeiro plano, de intensidade baixa e remetem a miolo de pão. Muito baixo perfil floral de lúpulo. Sem aromas de fermentação

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

Coloração palha, translucida, com bons reflexos dourados. Espuma branca, de média-baixa formação é muito baixa retenção, composta de bolhas finas e regulares

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

Sabor de grãos aparece com baixa intensidade, com balanço de amargor com intensidade pouco menor, porém ainda assim equilibradas. Leve sabor de oxidação, remetendo a pano úmido. Final seco, retrogosto amargo

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

Corpo baixo, carbonatação média. Refrescância elevada, com alguma percepção de adstringência nas bochechas. Final seca a boca, pedindo um segundo gole, com retrogosto pouco perceptivel na garganta e nas bochechas devido a adstringência.

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

Uma cerveja bem atenuada, leve e refrescante, que apresenta pequenas falhas que podem ser corrigidas com algumas revisões na receita (adstringência pode estar relacionada a extrato residual final), na lupulagem (leve harsh, trazendo adstringência) e envase/acondicionamento (oxidação). Ainda assim, bom balanço de maltes claros aparecem no aroma e no sabor, agradáveis e no tamanho da cerveja (quase uma session).

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful