Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 1C. Cream Ale

Brewery Name

***

Beer Name: ***

Special ingredients: ***

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

Cerveja com aroma de malte baixo com leve esterificação de levedura aparecem em primeiro plano. Lúpulo baixo.

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

Cerveja de cor dourada intenso a âmbar claro, translúcida de colarinho branco e compacto, de baixa formação e moderada retenção.

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

Cerveja de sabor moderado de maltes que remetem a caramelo ou toffe em primeiro plano. Lúpulo presente, em baixa intensidade. Ésteres frutados baixos. Amargor limpo e moderado. Final quase seco com retrogosto que pode ser sentido um leve adocicado do malte e lúpulo. Notas de oxidação estão presentes.

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

Carbonatação média-baixa, sem calor alcoólico e adstringência. Corpo médio.

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

Cerveja no geral agradável mas as notas de oxidação ofusca fortemente o que ele prometia entregar. A carbonatação baixa não ampliou de fato os compostos que poderiam descrever melhor o exemplar.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful