Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 21B. Specialty IPA: Brown IPA

Brewery Name

Do Adonis

Beer Name: Session Brown IPA

Special ingredients: ******

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 500ml

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 intenso de malte caramelo acompanhado harmonicamente com aroma médio-baixo de lúpulo que remete a um leve cítrico com ênfase em cítrico/resinoso.

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

Castanho escuro, bem translúcida de formação de colarinho bege de alta formação e alta retenção.

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

Malte aparece em primeiro plano trazendo sabores adocicados como toffe e caramelo. Em seguida, é possível perceber um sabor de lúpulo de intensidade médio-baixa que exibe um resinoso e pinho. Notas ligeiramente herbais são perceptíveis. Ésteres de fermentação baixo. Amargor bem contido, podendo perceber uma leve tendência ao dulçor mas sem deixar residual.

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

Cerveja de alta carbonatação, com textura levemente cremosa e de corpo médio-baixo. Final bem limpo e suave.

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

Cerveja com ênfase nos maltes caramelos balanceado com sabor cítrico/resinoso de lúpulo. Muito bem destacado o caráter refrescante, o que impulsiona querer um próximo gole. Dê uma percepção geral, acredito precisar de um pouco mais de equilíbrio: enfatizar o lúpulo e incrementar o malte.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful