Scoresheet - show

Judge Name: Everton Gustavo Nunes dos Santos

Style: 15B. Irish Stout

Brewery Name

Brewdog

Beer Name: BlackHeart

Special ingredients: Nitrogênio

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: Lata 475ml

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

Maltes escuros que remetem a chocolate e café (que possui uma composição complexa) domina no aroma. Notas levemente frutadas podem ser percebidas. Lúpulo não é percebido.

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

Cerveja preta, opaca, de colarinho bege e cremoso, compacto e de finas bolhas. Espuma de média formação e alta retenção.

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

Sabor maltado em primeiro plano, complexo e com várias camadas, que pode ser percebido chocolate, café expresso, e notas de caramelo. Amargor médio-baixo e limpo que dá suporte ao malte. Final seco, não deixa dulçor residual. Retrogosto maltado que permanece por um longo período na boca.

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

Carbonatação média, corpo médio-baixo, levemente cremosa, sem adstringência de maltes escuros.

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

Cerveja que combina a complexidade de maltes escuros que vão remeter principalmente a chocolate e café, porém contem uma composição um pouco mais complexa que esta. Possui alta drinkabilidade, por ser leve e principalmente devido ao final seco que pede outro gole. Embora o amargor seja ligeiramente baixo, não é percebido dulçor de malte.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful