Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 10B. Dunkles Weissbier

Brewery Name

Pinto Beer

Beer Name: Dukelweizen

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 malte rico, complexo, que exibe tipicamente caramelo, toffe e notas de chocolate. Lúpulo ausente. Esterificação baixa.

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

Cerveja na cor cobre escuro a castanho claro, moderadamente turva, de colarinho compacto e bege, de média-alta formação e alta retenção.

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

Sabor maltado rico e complexo que remete a pães tostados, toffe, caramelo e notas ligeiras de chocolate. Amargor suave e baixo. Final quase seco com retrogosto dominado pelo malte, que deixa um leve adocicado. A levedura neste exemplar pouco expressa suas principais características para o estilo (fenólico/frutado tipicamente banana).

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

Corpo médio, de carbonatação moderada-alta, bem cremosa. Não apresenta calor alcoólico nem adstringência.

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

Cerveja que apresenta um sabor complexo de maltes tais como cristais/caramelo que irão remeter a tostado, toffe e chocolate. O amargor é baixo e dá suporte ao malte que apresenta um final levemente adocicado. Equilíbrio voltado totalmente para o malte. A carbonatação e a cremosidade aumentam significativamente a drinkabilidade da cerveja. Senti falta de uma expressão maior da levedura; o malte domina e não há um equilíbrio entre estes elementos.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful