Scoresheet - show

Judge Name: Pedro Mostaco

Style: 11B. Best Bitter

Brewery Name

Fuller's Brewery

Beer Name: London Pride

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa âmbar, 330ml

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

8.5

Aroma maltado de média intensidade, suave e elegante, lembrando caramelo e pão tostado. Aroma frutado de baixa intensidade (abaixo do ideal), trazendo frutas amarelas (damasco). Sem aroma de lúpulo.

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

2.5

Coloração entre o cobre claro e o âmbar, límpida e bastante clara. Espuma off-white de baixa formação mas boa retenção.

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

Amargor médio-alto. Sabor de lúpulo médio-baixo e terroso. Aqui, o sabor frutado dos ésteres é um pouco mais perceptível, médio-baixo. Já o maltado é de baixa intensidade. O balanço é decididamente amargo, e acaba se sobrepondo ao malte.

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

Corpo médio. Carbonatação médio-baixa, adequada por ser um exemplar engarrafado.

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

Um exemplar muito bom, que apresenta todos os atributos esperados: malte, frutado, lúpulo e amargor, além da boa drinkability. No palato, o amargor acaba dominando os outros elementos, que estavam mais presentes no aroma. Um ajuste no balanço das intensidades elevaria ainda mais a cerveja.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful