Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 34B. Mixed-Style Beer

Brewery Name

Hostel Beer

Beer Name: BrAle

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 moderado-baixo de lúpulo que remete a frutas como laranja e abacaxi. Malte baixo que lembra pães frescos. Ésteres de fermentação imperceptíveis.

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

Cerveja de coloração dourada, límpida, de colarinho branco de média formação e baixa retenção.

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

Lúpulo em primeiro plano apresentando caráter frutado/cítrico de média-alta intensidade. Malte baixo, com leves notas de panificação. Amargor médio que persiste nos goles, balanceado, mas tender ao amargor. Ésteres frutados baixo. Final seco. Retrogosto lupulado persistente.

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

Corpo médio-baixo, carbonatação média-alta, leve adstringência (lúpulo?).

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

Cerveja focada nos lúpulos cítricos tipicamente americanos. Malte bem restrito, apenas para dar suporte a média-alta dosagem de lúpulo. Equilibrada de um modo geral, mas percebe-se o amargor do lúpulo perdurar depois de cada gole. O final seco ajuda na drinkabilidade que é aumentada devido o corpo médio-baixo.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful