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Rules
5. UPS fest - Festival i natjecanje kučnih pivara
Pravila:
1. Prihvaćaju se sve kategorije prema BJCP 2015 pravilima - osim medovine, braggota i cidera. Samo pivo bazirano na žitaricama.
2. Svaki natjecatelj može prijaviti najviše 1 pivo po podkategoriji te maksimalno 3 piva. Različita piva prijavljuju se u posebne podkategorije. Primjerice, isti natjecatelj može prijaviti Dark Mild (podkategorija 13A) i English Porter (podkategorija 13C), ali ne smije prijaviti 2 English Portera.
3. Potrebne su 3 boce piva za svaku prijavu. Boce mogu biti od 0.33l ili 0.5l i prihvaćaju se samo te veličine boca. Po potrebi možete kombinirati veličine.
4. Boce ne smiju imati nikakve oznake na sebi. Boce moraju biti bez reljefnog stakla, logotipa, etiketa i oznaka na čepovima. Ukoliko čepovi imaju oznaku potrebno ju je zatamniti markerom ili oprati alkoholom.
5. Svaka boca mora na sebi imati ID formular pričvršćen gumicom. Molimo NE KORISTITI selotejp, ljepilo ili žicu, koristite SAMO gumicu.
6. Uz ID formulare na bocama svaki natjecatelj mora prijaviti pivo kroz ovu web aplikaciju iz koje je moguće isprintati prijavne forme za svako pivo. On-line registracija će biti otvorena od 25.05.2023. na: http://www.u-p-s.hr/natjecanje/ Uz ID formulare na bocama uz njih se mora poslati i prijavni list koji MORA biti tiskan iz sustava za natjecanje jer sadrži jedinstvene brojeve prijave i sve potrebne podatke.
7. Rok za prijavu je 24.6.2023. i sva prijavljena piva moraju biti predana od 10.06.2023. do 24.06.2023. do 20:00h.
Svi natjecatelji koji žive u Hrvatskoj moraju predati pivo do zadanog datuma. Svaka kasnija prijava neće biti prihvaćena - nema iznimaka!
Ukoliko natjecatelj dolazi na natjecanje iz inozemstva može zatražiti dopuštenje za predavanje piva, molimo pošaljite upit na natjecanje@u-p-s.hr.
8. Ni jedno pivo proizvedeno od strane komercijalne pivovare neće biti prihvaćeno na natjecanje. Ovo uključuje i najmanje kućne pivare koje prodaju svoje pivo na najmanjoj razini. Međutim, ukoliko povremeno točite svoje pivo na kakvom pivskom događaju poput festivala i za to primite naknadu u vidu donacije, prihvatit ćemo vaša piva.
9. Prijavljena piva se moraju dostaviti od 10.06.2023. do 24.6.2023. do 20:00h. Uz piva, nužno je dostaviti i potreban novčani iznos, inače nećemo prihvatiti vaša piva.
10. Kategorije će se grupirati. Npr. lako je moguće da će se sve potkategorije Portera suditi zajedno ili sve potkategorije Stoutova suditi zajedno. No suci će suditi pivo prema kategoriji u kojoj je prijavljeno, a ne protiv ostalih piva. Tako će npr. Irish Stout napravljen točno prema stilu dobiti visoke ocjene dok će Foreign Extra Stout koji je npr. bolje pivo no ima okus kao Belgian Dark Strong Ale - a ne Stout, dobiti niže ocjene.
11. Misleći o gore navedenome, pazite da pivo bude prijavljeno u ispravnu kategoriju. Mi nećemo mijenjati kategorije piva, piva će biti suđena u kategoriji u kojoj su prijavljena. Ako Imperial Stout prijavite kao Belgian Dark Strong Ale, ocjene će biti vrlo niske iako je pivo možda jako dobro.
12. Prijava za svako pivo je 4 eura. Druge valute neće biti prihvaćene.
13. Ovo natjecanje će biti registrirano kod BJCP organizacije i koristit će se taj stil suđenja. Svi suci će proći osjetilni trening sa profesionalnim uzorcima okusa. Suci ne mogu suditi kategorije u kojima imaju prijavljeno pivo. Sudit će se bez znanja čije se pivo sudi, tako da možete prijaviti i slabije pivo za koje Vam je potrebna objektivna povratna informacija. Natjecanje je dobar način da dobijete smislenu kritiku Vašeg piva što će Vam pomoći da postanete bolji pivar. Ispunjene liste za ocjenjivanje su samo Vaše i ukoliko ne želite nitko neće znati za njih.
14. Natjecatelji mogu vidjeti ocjene svojih piva u sustavu nakon završetka suđenja i proglašenja pobjednika. Nakon natjecanja ispunjene liste za ocjenjivanje će biti skenirane i poslane na e-mail adrese natjecatelja. Taj proces traje neko vrijeme pa molimo za strpljenje. Može potrajati nekoliko tjedana.
15. Pobjednici svake od konsolidiranih kategorija će se birati u finalnim krugovima od strane najiskusnijih sudaca. Na primjer, IPA se sudi u nekoliko rundi kroz 7 dana. Najbolja piva iz svake od tih rundi ulaze u finalni krug. Tamo se odlučuje o finalnom poretku, no bez prilagodbe prvotnih ocjena na listama.
16. Pobjednici svake konsolidirane kategorije ulaze u „Best of Show“ krug u kojem se odlučuje o ukupnom pobjedniku natjecanja.
17. Medalje se dodjeljuju ukupnom pobjedniku i za prva tri mjesta od svake konsolidirane kategorije. Biti će uručene i dodatne nagrade, no teži predmeti se neće slati poštom.
18. Lokacija za osobnu dostavu piva za natjecanje:
Caffe bar "Sloboda". Ognjena Price 34. 42000 Varaždin. Kontakt: 091 575 7722
19. Lokacija za slanje piva dostavnim službama:
Caffe bar "Sloboda". Ognjena Price 34. 42000 Varaždin. Kontakt: 091 575 7722
Rules:
1. All categories specified in BJCP 2015 guidelines will be accepted except meads, braggots and ciders. Only grain based beers.
2. People can enter a maximum of 1 beer per sub category with a maximum of 3 entries total. Different beers can be entered into separate sub categories of the same category, so, for instance, the same person can enter a Dark Mild (subcategory 13A) and an English Porter (subcategory 13C), but they cannot enter 2 English Porters.
3. 3 bottles of each entry must be supplied in either 0,33l or 0,50l sizes. ONLY these sizes will be accepted. You can mix and match if needed, entering some bottles as 0,33l and some as 0,50l. 3 bottles MUST be entered.
4. Beer must be packaged in bottles with no markings of any kind. No raised glass, no logos, no labels, no marks on the cap. If the cap has marks on it, black them out with a marker before entering.
5. Each beer must have a bottle ID form attached to it with a rubber band. Do NOT use tape or glue, DO NOT use metal wire to attach the form, ONLY a rubber band.
6. Each entrant must also supply an entry form. In addition to this, users must file their entry form digitally. Online registration will be open from 25.05.2023. on: http://www.u-p-s.hr/natjecanje/ Entry forms and bottle ID forms MUST be printed out from the registration system.
7. The deadline for entries is June 24th, 2023. All entries must be received from June 10th till June 24th by 20:00 CEST, 2023.
For people residing inside of Croatia, no late entries will be allowed. No exceptions.
For people traveling long distances to attend the show from outside of the country, they can get special permission to hand in their entries the day before competition, to ask for permission for late entry, please e-mail us at natjecanje@u-p-s.hr.
8. No beers will be accepted into the competition that were produced by a commercial brewery. This includes very small, home based breweries that sell their beers commercially, even on a small scale. No exceptions.
9. Beers must be delivered from June 10th till June 24th by 20:00 CEST, 2023. Fees must be paid when beers are delivered or they will not be accepted.
10. Categories will be consolidated. So, it is likely that all Porters will be judged together and all Stouts will be judged together with all other Stouts, for example. Judges will judge the beers against the category in which they are entered, though. So, an Irish Stout that is made perfectly to style will get a very good score while a Foreign Extra Stout which is a better beer but tastes like a Belgian Dark Strong Ale and not a Stout will score lower.
11. With that in mind, please make sure you enter the correct category. We will not be reassigning beers. They will be judged in the category in which they are entered. If you enter an Imperial Stout as a Belgian Dark Strong Ale instead, you get a very, very low score even if the beer is good.
12. The entry fee for each entry is 4 euros. No other currency will be accepted.
13. This competition will be registered with the BJCP and will follow that style of judging. All judges will have had sensory training with a Sensory Flavor Kit. Judges cannot judge in categories in which they are entered. We will do blind judging. Judges will not know whose beer they are judging, so don't be shy about entering a beer that you need feedback on. Competition is a good way to get a critique of your beer that can help you improve as a brewer. Nobody will know about your scoresheets unless you tell them.
14. Competitors can view their scores on the same day as the competition by logging into the competition website and viewing their entries. After the competition, scoresheets will either be scanned and e-mailed to each competitor or sent via regular post. This process takes some time, though, so please be patient. It may take 2-3 weeks.
15. The winners of respective consolidated categories will be chosen in final rounds by the most experienced judges. For example, we judge IPAs over the course of 7 days. From each judging session the best entries are promoted to the final round. There they are evaluated again for final results, but without re-adjusting the scores on the scoresheets.
16. Winners of each consolidated category advance to the Best of Show round where the overall winner of the competition will be decided.
17. Medals will be awarded for Best of Show winner as well as 1st, 2nd, and 3rd place in each consolidated category. There will be additional prizes awarded, but note that heavy items will not be shipped.
18. Locations for personal delivery of entries:
Caffe bar "Sloboda". Ognjena Price 34. 42000 Varaždin. Contact: 091 575 7722
19. Location for shipping by delivery services:
Caffe bar "Sloboda". Ognjena Price 34. 42000 Varaždin. Contact: 091 575 7722
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BJCP 2015 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Click or tap on the name to view the subcategory's requirements.
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Judging Session Locations and Dates
Suđenje dan #1
Saperlot Craft Brewery
Monday 26 June, 2023 19:00, CEST
Suđenje dan #2
Saperlot Craft Brewery
Wednesday 28 June, 2023 19:00, CEST
Suđenje dan #3
Saperlot Craft Brewery
Friday 30 June, 2023 19:00, CEST
Suđenje dan #4
Saperlot Craft Brewery
Monday 3 July, 2023 19:00, CEST
Suđenje dan #5
Saperlot Craft Brewery
Wednesday 5 July, 2023 19:00, CEST
Suđenje dan #6
Saperlot Craft Brewery
Friday 7 July, 2023 19:00, CEST
BOS Suđenje
Arena Varaždin
Saturday 8 July, 2023 10:00, CEST
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Best of Show
Best of Show
The 1st place entry in each category will advance to the Best of Show (BOS) round with a single, overall Best of Show beer selected.
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Awards
Struktura nagrada
Dodjela medalja i nagrada će se održati nakon što su suđenja završena u subotu 08.07.2023. Nagradit će se osvajači 1., 2. i 3. mjesta u svakoj formiranoj grupi kategorija.
Prvo mjesto iz svake grupe kategorija se natječe i u BOS - Best Of Show kategoriji gdje se bira najbolje pivo festivala..
Rezultati će biti objavljeni nakon dodjele.
Awards Structure
The awards ceremony will take place once judging is completed on Saturday, July 8th, 2023.
Places will be awarded to 1st, 2nd, and 3rd place in each category/table.
The 1st place entry in each category will advance to the Best of Show (BOS) round with a single, overall Best of Show beer selected.
Results will be posted to the competition web site after the ceremony concludes.
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Awards Ceremony
Arena Varaždin
Arena Varaždin
Saturday 8 July, 2023 19:00, CEST
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Circuit Qualification
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Young, unfiltered, unpasteurized versions of the traditional German beer styles, traditionally served on tap from the lagering vessel. The name literally means "cellar beer" - implying a young, fresh beer served straight from the lagering cellar. Since this serving method can be applied to a wide range of beers, the style is somewhat hard to pin down. However, there are several common variants that can be described and used as templates for other versions. Sometimes described as Naturtrub or naturally cloudy. Also sometimes called Zwickelbier, after the name of the tap used to sample from a lagering tank.
Entry Info: The entrant must specify whether the entry is a Munich Kellerbier (pale, based on Helles) or a Franconian Kellerbier (amber, based on Marzen). The entrant may specify another type of Kellerbier based on other base styles such as Pils, Bock, Schwarzbier, but should supply a style description for judges.
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Entry Info: The entrant must specify whether the entry is a pale or a dark variant.
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a bock (standard or doppelbock). A weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark are more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.
Entry Info: The entrant must specify whether the entry is a pale or a dark variant.
Recognizable as an IPA by balance - a hop-forward, bitter, dryish beer - with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%); if no strength is specified, standard will be assumed. This subcategory is a catch-all for entries that DO NOT fit into one of the defined BJCP Specialty IPA types: Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, or Red IPA. Entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) - except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA). If the entry falls into one of the currently defined types (Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, Red IPA), it should be entered into that salient subcategory type.
An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, similar to a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color ? but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, chocolate, toffee, and/or dark fruit malt character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
An American IPA with intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific 'juicy' character for which this style is known. The style is still evolving, but this style is essentially a smoother, hazier, juicier American IPA. In this context, ‘juicy’ refers to a mental impression of fruit juice or eating fresh, fully ripe fruit. Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are beyond this range; IPAs should always be drinkable. Haziness comes from the dry hopping regime, not suspended yeast, starch haze, set pectins, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
A complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character.
Entry Info: The type of fruit used must be specified. The brewer must declare a carbonation level (low, medium, high) and a sweetness level (low/none, medium, high).
A fairly strong, malt-accentuated, lagered artisanal beer with a range of malt flavors appropriate for the color. All are malty yet dry, with clean flavors and a smooth character. Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambree). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Biere de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare. Age and oxidation in imports often increases fruitiness, caramel flavors, and adds corked and musty notes; these are all signs of mishandling, not characteristic elements of the style.
Entry Info: Entrant must specify blond, amber, or brown biere de garde. If no color is specified, the judge should attempt to judge based on initial observation, expecting a malt flavor and balance that matches the color.
Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character.
Entry Info: The entrant must specify the strength (table, standard, super) and the color (pale, dark).
The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.
Entry Info: Catch-all category for other historical beers that have NOT been defined by the BJCP. The entrant must provide a description for the judges of the historical style that is NOT one of the currently defined historical style examples provided by the BJCP. Currently defined examples are: Gose, Piwo Grodziskie, Lichtenhainer, Roggenbier, Sahti, Kentucky Common, Pre-Prohibition Lager, Pre-Prohibition Porter, London Brown Ale. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it.
A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
An interesting and refreshing variation on the base style, often drier and fruitier than expected, with at most a light acidity. Funky notes are generally restrained in 100% Brett examples, except in older examples.
Entry Info: The entrant must specify either a base beer style (classic BJCP style, or a generic style family) or provide a description of the ingredients/specs/desired character. The entrant must specify if a 100% Brett fermentation was conducted. The entrant may specify the strain(s) of Brettanomyces used, along with a brief description of its character.
A sour and/or funky version of a base style of beer.
Entry Info: The entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer.
A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.
Entry Info: Entrant must specify the type of fruit, spice, herb, or wood used. Entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer. A general description of the special nature of the beer can cover all the required items.
A harmonious marriage of fruit and beer, but still recognizable as a beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit used. Soured fruit beers that aren't lambics should be entered in the American Wild Ale category.
A harmonious marriage of fruit, spice, and beer, but still recognizable as a beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit and spices, herbs, or vegetables (SHV) used; individual SHV ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).
A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit used. The entrant must specify the type of additional fermentable sugar or special process employed.
A harmonious marriage of SHV and beer, but still recognizable as a beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).
An amber to copper, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of Thanksgiving traditions.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). The beer must contain spices, and may contain vegetables and/or sugars.
A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice).
A base beer enhanced by the flavor of additional grain.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of alternative grain used.
A harmonious marriage of sugar and beer, but still recognizable as a beer. The sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of sugar used.
A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Entry Info: The entrant must specify a Classic Style base beer. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable.
A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Entry Info: The entrant must specify a base beer style; the base beer does not have to be a Classic Style. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant must specify the additional ingredients or processes that make this a specialty smoked beer.
A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.
Entry Info: The entrant must specify the type of wood used and the char level (if charred). The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood has been used, the entrant must supply a brief description of the sensory aspects the wood adds to beer.
A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged.
Entry Info: The entrant must specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood or ingredient has been used, the entrant must supply a brief description of the sensory aspects the ingredients adds to the beer.
Based on the declared base styles. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink.
Entry Info: The entrant must specify the styles being mixed. The entrant may provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer.
A light and refreshing wheat ale with a clean lactic sourness that is balanced by a fresh fruit addition. The low bitterness, light body, moderate alcohol content, and moderately high carbonation allow the flavor and aroma of the fruit to be the primary focus of the beer. The fruit is often, but not always, tropical in nature. This beer is stronger than a Berliner Weiss and typically features fresh fruit. The kettle souring method allows for fast production of the beer, so this is typically a present-use style. It may be bottled or canned, but it should be consumed while fresh.
Entry Info: Entrant must specify the types of fresh fruit(s) used.
