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.
- Diacetyl - Artifical butter, butterscotch or coffee 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 combinations of winy/vinous, cardboard, papery, or sherry-like aromas and flavors.
- Phenolic - Spicy (clove, pepper), smokey, 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
- Problematic (0 - 13): Major off flavors and aromas dominate
BJCP 18. Belgian Strong Ale (2012)
Subcategory: 18D. Belgian Golden Strong Ale
Special Ingredients: Apricots, Clear Belgian Candi Syrup
Aroma (as appropriate for style) Comment on malt, hops, esters and other aromatics: 9 / 12
Apple and pear notes coming through. Almost sour apple, but not in a bad way. The apricot comes through very gently, but doesn't scream.
Appearance (as appropriate for style) Comment on color, clarity, and head (retention, color, and texture): 2 / 3
Good head retention with a beautiful white head, but over carbed. Color is light, more straw than golden.
Flavor (as appropriate for style) Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics: 17 / 20
I love when a special ingredient does not come across as annoying and in your face. The apricot just sort of raises its hand and says "hey guys, I'm here, but it's cool if we just hang out". Well balanced, with light spiciness.
Mouthfeel (as appropriate for style) Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations: 4 / 5
Very highly carbonated at pouring, but given a few minutes it settles down. Medium body, alcohol is to style.
Overall Impression (as appropriate for style) Comment on overall drinking pleasure associated with entry, give suggestions for improvement: 8 / 10
I was definitely surprised. Special ingredients have a tendency to go in the wrong direction, but this is what homebrewing is all about: taking a classic style and doing something interesting with it. You've obviously had your fair share of Belgians... I wouldn't be surprised if you were holding a few hostage in your basement. You should let them out before we alert the authorities. My wife wants a case, please go ahead and ship it now... same address as where you sent the entry. Well done.
Total Score: 40 / 50
|Not To Style||Classic Example|