Scoresheet - show

Judge Name: guilherme prado supporter

Style: 11C. Strong Bitter

Brewery Name

Fullers

Beer Name: ESB

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

Aroma frutado, lembrando guaraná, amoras frescas e ácidas, herbal e terroso lembrando aromas de terra molhada e mata verde. Percepção de suaves notas alcoólicas, lembrando um pouco jeres.

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

Coloração âmbar, translúcida, com reflexos avermelhado e marrons. Média formação de uma espuma quase branca, com bolhas efervecentes e de baixa retenção

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

Sabor doce, lembrando caramelo, casca de pão, seguido de sabores terrosos e de berries. Corte seco prepara o retrogosto, que é amargo e de média persistência.

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

3.5

Corpo médio-baixo, carbonatação média-alta, sensação de secura na boca, prolongada por um amargor levemente adstringente

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

Uma cerveja seca, com notas frutadas bem inseridas, uma alta drinkability apesar dos sabores de caramelo em evidência. Há um amargor no final que incomoda um pouco, já que é atrelado a um final seco, que chega a dar impressão de adstringência. Mosturar em rampas mais altas, ou fermentar a cerveja em temperaturas mais baixas, de modo a equilibrar o final seco com o amargor pronunciado Para melhorar o amargor, utilizar lúpulos com cohumulona abaixo de 25% ou inserir os lúpulos no final da fervura (burst hopping) No geral, bons sabores de caramelo e lupulos mais comedidos, porém aparentes

37.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful