Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 10A. Weissbier

Brewery Name

Cervejaria Hard Hops

Beer Name: Weiss

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 de grãos moderado aparece em primeiro plano. Ésteres baixo, levemente frutado. Lúpulo ausente.

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

Cerveja de cor dourada, levemente turva, de colarinho branco e cremoso, de alta formação e média-alta retenção.

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

Sabor de ésteres frutado em destaque. Malte moderado, que remetendo a panificação, mas principalmente grãos. Amargor baixo e limpo, que equilibra a leve sensação de dulçor do malte. Final quase seco e retrogosto maltado que domina. Fenólico muito baixo, mas perceptível.

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

Cerveja cremosa de carbonatação média, sem adstringência ou aquecimento.

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

Cerveja com ênfase em malte claros e ésteres, equilibrados, que combinados oferece uma deliciosa cerveja. Drinkabilidade é alta. Aroma de levedura pode aparecer fracamente no exemplar. Não apresenta grandes falhas mas precisa ser ajustada. Sugestão: aumentar a temperatura de fermentação. Aumentar o tempo da rampa de ácido ferúlico. Aumentar carbonatação. Secar mais.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful