Beer Scoresheet for 磨栏风车 天与地 磨栏风车 天与地

Judge's Email:

Judge's Name:

BJCP Rank or Status:
Apprentice Recognized Certified
National Master Grand Master
Honorary Master Honorary Grand Master
Provisional Judge Rank Pending

Non-BJCP Qualifications:
Professional Brewer Beer Sommelier Non-BJCP
Certified Cicerone Master Cicerone
Sensory Training Other

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 - 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 (fuselalcohols). Similar to acetone or lacquer thinner aromas.
Sour/Acidic - Tartness in aroma and flavor. Can be sharpand 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

Style Accuracy

Classic Example Not to Style

Technical Merit

Flawless Significant Flaws

Intangibles

Wonderful Lifeless

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.

Style: 12B Robust Porter

Entry #:

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

Comments:

Aroma (as appropriate for style)
Comment on malt, hops, esters and other aromatics.

/ 12

Appearance (as appropriate for style)
Comment on color, clarity and head (retention, color and texture).

/ 3

Flavor (as appropriate for style)
Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste and other flavor characteristics.

/ 20

Mouthfeel (as appropriate for style)
Comment on body, carbonation, warmth, creaminess, astringency and other palate sensations.

/ 5

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

/ 10

Total / 50