Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 33A. Wood-Aged Beer

Brewery Name

TomHomeBrewer

Beer Name: Oak Bock #128

Special ingredients: Base: Dunkles Bock / Madeira: Castanheira e Putumuju

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: 300ml

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 moderadamente adocicado fornecido pela combinação do maltes caramelo e adocicado advindo da madeira aparecem em primeiro plano. Ésteres e lúpulos ausentes. Notas de vinho suave, baunilha, chocolate e amadeirado aparecem harmoniosamente.

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

Cerveja de cor cobre escuro, translúcida, de colarinho bege, compacto e finas bolhas, de baixa formação e média-baixa retenção.

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

Sabor maltado em primeiro plano, que remete principalmente a toffe, caramelo, e chocolate de intensidade moderada. Amargor baixo e limpo. Sabor de lúpulo ausente. Equilíbrio tipicamente ao malte, com final quase seco a adocicado. Ésteres ausentes. Notas amadeiradas, de vinho suave, baunilha, e uma leve complexidade adocicada parece a cada gole e harmonizam bem com os maltes. Sabor vegetal vindo da madeira pode aparecer.

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

Corpo médio, de moderada carbonatação, uma leve cremosidade pode ser percebida e sem adstringência.

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

Cerveja com ênfase em maltes especiais que remetem a notas de caramelo, toffe, chocolate harmonizam bem com notas amadeirada e adocicado. Há um complexidade geral entre malte e madeira. Notas vegetais de madeira pode ser observadas.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful