Scoresheet - show

Judge Name: Victor Bertu supporter

Style: 34C. Experimental Beer

Brewery Name

Zolet

Beer Name: Br-Ale

Special ingredients

Bottle Inspection Appropriate size, cap, fill level, label removal, etc.: pet 350 ml - ok

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 predominante de lúpulo (cru) e herbal. sem aroma de aroma de malte, esteres e outros aromáticos.

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

cerveja de coloração amarelo palha (quase branca), média turbidez, colarinho branco de baixa formação e média retenção.

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

assim como no aroma o lúpulo trazendo notas principalmente de lúpulo cru e chá verde. sem sabor de malte e de fermentação. sem dulçor residual. amargor médio. equilíbrio tendendo pro amargor. final sinal com retrogosto amargo. sem outras características de sabor.

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

corpo baixo, carbonatação média, sem calo alcoólico, sem cremosidade, leve adstringência e sem outras sensações palatais

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

cerveja bem semelhante a outro exemplar que tive a oportunidade de degustar. a carga alta de lúpulo gera desequilíbrio para uma cerveja tão "delicada", trazendo inclusive notas que lembram lúpulo cru e chá verde, além de adstringência. o amargor poderia ser mais suave para trazer drinkability para a cerveja. para próxima tentativa, sugiro fazer uma boa escolha das espécies de lupulo para extrair o máximo do aroma (e amargor) com o mínimo possível de lúpulo.

Stylistic Accuracy

Not to Style

Classic Example

Technical Merit

Significant Flaws

Flawless

Intangibles

Lifeless

Wonderful