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
19C. American Barleywine
Special Ingredients: None
Aroma (as appropriate for style) Comment on malt, hops, esters and other aromatics: 8 / 12
ENTRY 7 "Intense malt, candied fruti, no discernable hop aroma but malts are complex, hints of figs, brown sugar, brandy / Intense caramel sweetness and dark plum aromatics. Light chocolate aroma. No hop aroma. Noticable alcohol aroma. "
Appearance (as appropriate for style) Comment on color, clarity, and head (retention, color, and texture): 2 / 3
"Medium copper color, good clarity, low head retention. Off white head. / Copper color with good clarity. Virtually no head or visible carbonation. Noticable legs"
Flavor (as appropriate for style) Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics: 16 / 20
"Light oxidation, mellow malt character, hints of chocolate, fussels are fading because of age, bitterness is medium and balances some malt, brown sugar finish. / Very rich malt flavor - caramel and dark fruit up-front with toffee and some choclate in the finish. No detectable hop flavor. Medium bitterness with balanced finish. Slight oxidization, but okay. "
Mouthfeel (as appropriate for style) Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations: 3 / 5
"Smooth medium body, light warmth, body is light for style. Carbonation is low iwhcih is okay,, needs more body. / full bodied with high alcohol warmth, though not too hot. Very low carbonation, but still creamy."
Overall Impression (as appropriate for style) Comment on overall drinking pleasure associated with entry, give suggestions for improvement: 9 / 10
"Tastes like an older bottle, slightly younger and this would have been 40+. American barleywine is defined by the hops which are aged out here, but the flavor is still very enjoyable, malt complexity is great! / A very rich and complex, flavorful barleywine. Alcohol is nicely aged, but the hop character is missing. Add more late/dry hops so they last into the aging process. "
Total Score: 38 / 50
|Not To Style||Classic Example|