Scoresheet - show

Judge Name: Pedro Mostaco

Style: 22A. Double IPA

Brewery Name

Cervejas Barco

Beer Name: Head Shot

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Garrafa âmbar, 355ml

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

7.5

Aroma lupulado de média intensidade, trazendo notas de frutas tropicais (maracujá). Aroma maltado médio-baixo, dando apenas suporte ao lúpulo. Fermentação limpa. Sem aroma alcoólico.

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

2.5

Cerveja âmbar, clara, com ligeira turbidez. Espuma off-white, de média formação e média-alta retenção.

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

Sabor lupulado médio-alto, de descritores similares ao aroma, mas pouco complexo. Amargor alto, mas limpo e sem aspereza. Há um leve caráter maltado que dá suporte ao amargor. O final é seco, com o amargor persistindo no retro gosto. Fermentação limpa. Leve sabor alcoólico agradável.

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

4.5

Corpo médio, carbonatação médio-alta. Sem aspereza no palato. Leve aquecimento alcoólico que complementa o conjunto.

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

Um exemplar muito bem executado do estilo que pode ser melhorado com poucos ajustes. No palato, a mistura entre amargor, malte e álcool é complexa e elegante. A sensação de boca chama o próximo gole, e a aparência é convidativa. Principal ponto de melhoria é o lúpulo, que traz descritores pouco complexos e com intensidade abaixo do ideal (especialmente no aroma).

35.5

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful