Beer Scoresheet

Judge: cockold

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 combinatinos 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 13. Stout (2012)
Subcategory: 13F. Russian Imperial Stout
Special Ingredients: Simcoe Hops, 10.5abv

Aroma (as appropriate for style) Comment on malt, hops, esters and other aromatics: 10 / 12

roasty coffee, hot, slight grassy

Appearance (as appropriate for style) Comment on color, clarity, and head (retention, color, and texture): 3 / 3

dark brown head, dark color, nice legs.

Flavor (as appropriate for style) Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics: 15 / 20

bitter roastyness, very pronounced coffee, balanced dry malt finish.

Mouthfeel (as appropriate for style) Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations: 4 / 5

nice carbonation and warmth, acidic.

Overall Impression (as appropriate for style) Comment on overall drinking pleasure associated with entry, give suggestions for improvement: 7 / 10

Total Score: / 50