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Rules
This competition is BJCP sanctioned and open to any amateur homebrewer age 18 or older that is resident in NSW.
All mailed entries must be received at the shipping location by the deadline - please allow for shipping time. All entries will be picked up from drop-off locations the day of the drop-off deadline.
All entries must be handcrafted products, containing ingredients available to the general public, and made using private equipment by hobbyist brewers (i.e., no use of commercial facilities or Brew on Premises operations, supplies, etc.)
The competition organisers are not responsible for entries entered into the wrong style, mailed entries that are not received by the entry deadline, or entries that arrived damaged.
Qualified judging of all entries is the primary goal of our event. Judges will evaluate and score each entry. The consensus of the scores will be used to rank each entry in its category. Each flight will have at least one BJCP judge.
Brewers are not limited to the number of entries per category but may only enter each style once.
The competition committee reserves the right to combine overall style categories and reallocate prizes based on number of entries. All possible effort will be made to combine similar styles. All brews in combined categories will be judged according to the style they were originally entered in.
In the event of tied scores in determining the first three places, this will be resolved either by the judging panel during judging or using a progressive countback until the tie is resolved based on:
a) highest score for Overall Impression;
b) highest score for Flavour;
c) lowest range of individual judge scores (smallest spread of scores across panel);
d) the judging panel will be requested to resolve the tie.
The Best of Show will be determined by the highest scoring beer.
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AABC 2022 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Select or tap on the name to view the subcategory's requirements.
1.4 American Light Lager [BJCP 1A] | 1.1 Berliner Weisse [BJCP 23A] | 1.8 Czech Pale Lager [BJCP 3A] |
1.6 Dark Mild [BJCP 13A] | 1.7 German Leichtbier [BJCP 5A] | 1.5 London Brown Ale; Historical Beer [BJCP 27] |
1.9 Ordinary Bitter [BJCP 11A] | 1.10 Piwo Grodziskie; Historical Beer [BJCP 27] | 1.3 Scottish Heavy [BJCP 14B] |
1.2 Scottish Light [BJCP 14A] | 2.1 American Lager [BJCP 1B] | 2.7 Czech Premium Pale Lager (Boh. Pils) [BJCP 3B] |
2.8 Festbier [BJCP 4B] | 2.6 German Pils [BJCP 5D] | 2.4 Helles Exportbier (Dortmunder) [BJCP 5C] |
2.2 International Pale Lager [BJCP 2A] | 2.3 Munich Helles [BJCP 4A] | 2.5 Pre-Prohibition Lager; Historical Beer [BJCP 27] |
3.2 Czech Amber Lager [BJCP 3C] | 3.7 Czech Dark Lager [BJCP 3D] | 3.1 International Amber Lager [BJCP 2B] |
3.3 International Dark Lager [BJCP 2C] | 3.10 Kellerbier; Historical Beer [BJCP 27] | 3.6 Märzen [BJCP 6A] |
3.4 Munich Dunkel [BJCP 8A] | 3.9 Rauchbier [BJCP 6B] | 3.8 Schwarzbier [BJCP 8B] |
3.5 Vienna Lager [BJCP 7A] | 4.5 Australian Sparkling Ale [BJCP 12B] | 4.8 Belgian Blond Ale [BJCP 25A] |
4.4 Belgian Pale Ale [BJCP 24B] | 4.2 Blonde Ale [BJCP 18A] | 4.6 British Golden Ale [BJCP 12A] |
4.1 Cream Ale [BJCP 1C] | 4.3 Kölsch [BJCP 5B] | 4.7 New Zealand Pilsner [BJCP X5] |
5.1 American Pale Ale [BJCP 18B] | 6.2 American IPA [BJCP 21A] | 6.3 Double IPA [BJCP 22A] |
6.1 English IPA [BJCP 12C] | 7.3 Belgian IPA, Specialty IPA [BJCP 21B] | 7.4 Black IPA, Specialty IPA [BJCP 21B] |
7.5 Brown IPA, Specialty IPA [BJCP 21B] | 7.9 Brut IPA, Specialty IPA [BJCP 21B] | 7.1 Hazy IPA [BJCP 21C] |
7.6 Red IPA, Specialty IPA [BJCP 21B] | 7.7 Rye IPA, Specialty IPA [BJCP 21B] | 7.8 White IPA, Specialty IPA [BJCP 21B] |
8.3 Altbier [BJCP 7B] | 8.2 American Amber Ale [BJCP 19A] | 8.1 Best Bitter [BJCP 11B] |
8.4 California Common [BJCP 19B] | 8.5 Strong Bitter [BJCP 11C] | 9.5 American Brown Ale [BJCP 19C] |
9.4 British Brown Ale [BJCP 13B] | 9.1 Irish Red Ale [BJCP 15A] | 9.3 Kentucky Common; Historical Beer [BJCP 27] |
9.2 Scottish Export [BJCP 14C] | 10.3 American Porter [BJCP 20A] | 10.4 Baltic Porter [BJCP 9C] |
10.1 English Porter [BJCP 13C] | 10.2 Pre-Prohibition Porter; Historical Beer [BJCP 27] | 11.4 Irish Extra Stout [BJCP 15C] |
11.2 Irish Stout [BJCP 15B] | 11.3 Oatmeal Stout [BJCP 16B] | 11.1 Sweet Stout [BJCP 16A] |
12.3 American Stout [BJCP 20B] | 12.2 Foreign Extra Stout [BJCP 16D] | 12.4 Imperial Stout [BJCP 20C] |
12.1 Tropical Stout [BJCP 16C] | 13.3 American Wheat Beer [BJCP 1D] | 13.5 Dunkles Weissbier [BJCP 10B] |
13.4 Lichtenhainer; Historical Beer [BJCP 27] | 13.6 Roggenbier; Historical Beer [BJCP 27] | 13.1 Weissbier [BJCP 10A] |
13.7 Weizenbock [BJCP 10C] | 13.8 Wheatwine [BJCP 22D] | 13.2 Witbier [BJCP 24A] |
14.7 Belgian Dark Strong Ale [BJCP 26D] | 14.3 Belgian Dubbel [BJCP 26B] | 14.6 Belgian Golden Strong Ale [BJCP 25C] |
14.4 Belgian Single [BJCP 26A] | 14.5 Belgian Tripel [BJCP 26C] | 14.2 Bière de Garde [BJCP 24C] |
14.1 Saison [BJCP 25B] | 15.10 American Barleywine [BJCP 22C] | 15.9 American Strong Ale [BJCP 22B] |
15.6 British Strong Ale [BJCP 17A] | 15.3 Doppelbock [BJCP 9A] | 15.2 Dunkles Bock [BJCP 6C] |
15.4 Eisbock [BJCP 9B] | 15.8 English Barleywine [BJCP 17D] | 15.1 Helles Bock [BJCP 4C] |
15.7 Old Ale [BJCP 17B] | 15.11 Sahti; Historical Beer [BJCP 27] | 15.5 Wee Heavy [BJCP 17C] |
16.8 Brett Beer [BJCP 28A] | 16.6 Flanders Red Ale [BJCP 23B] | 16.4 Fruit Lambic [BJCP 23F] |
16.1 Gose [BJCP 23G] | 16.3 Gueuze [BJCP 23E] | 16.2 Lambic [BJCP 23D] |
16.9 Mixed-Fermentation Sour Beer [BJCP 28B] | 16.7 Oud Bruin [BJCP 23C] | 16.5 Straight Sour Beer [BJCP 28D] |
16.10 Wild Specialty Beer [BJCP 28C] | 17.6 Autumn Seasonal Beer [BJCP 30B] | 17.2 Fruit and Spice Beer [BJCP 29B] |
17.1 Fruit Beer [BJCP 29A] | 17.4 Grape Ale [BJCP 29D] | 17.3 Specialty Fruit Beer [BJCP 29C] |
17.8 Specialty Spice Beer [BJCP 30D] | 17.5 Spice, Herb, or Vegetable Beer [BJCP 30A] | 17.7 Winter Seasonal Beer [BJCP 30C] |
18.5 Alternative Grain Beer [BJCP 31A] | 18.6 Alternative Sugar Beer [BJCP 31B] | 18.1 Classic Style Smoked Beer [BJCP 32A] |
18.8 Commercial Specialty Beer [BJCP 34A] | 18.7 Experimental Beer [BJCP 34C] | 18.9 Mixed-Style Beer [BJCP 34B] |
18.2 Specialty Smoked Beer [BJCP 32B] | 18.4 Specialty Wood-Aged Beer [BJCP 33B] | 18.3 Wood-Aged Beer [BJCP 33A] |
20.8 Applewine [BJCP C2C] | 20.10 Cider with Herbs/Spices [BJCP C2E] | 20.7 Cider with Other Fruit [BJCP C2B] |
20.2 English Cider [BJCP C1B] | 20.3 French Cider [BJCP C1C] | 20.9 Ice Cider [BJCP C2D] |
20.6 New England Cider [BJCP C2A] | 20.1 New World Cider [BJCP C1A] | 20.4 New World Perry [BJCP C1D] |
20.11 Specialty Cider/Perry [BJCP C2F] | 20.5 Traditional Perry [BJCP C1E] | 19.6 Berry Mead [BJCP M2C] |
19.11 Braggot [BJCP M4A] | 19.4 Cyser [BJCP M2A] | 19.1 Dry Mead [BJCP M1A] |
19.13 Experimental Mead [BJCP M4C] | 19.9 Fruit and Spice Mead [BJCP M3A] | 19.12 Historical Mead [BJCP M4B] |
19.8 Melomel [BJCP M2E] | 19.5 Pyment [BJCP M2B] | 19.2 Semi-Sweet Mead [BJCP M1B] |
19.10 Spice, Herb, or Vegetable Mead [BJCP M3B] | 19.7 Stone Fruit Mead [BJCP M2D] | 19.3 Sweet Mead [BJCP M1C] |
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Number of Containers Required Per Entry: 1
Judging Sessions and Dates
Day 1 - Morning
Saturday 23 September, 2023 09:00, AEST
Day 1 - Afternoon
Saturday 23 September, 2023 13:00, AEST
Day 2 - Morning
Sunday 24 September, 2023 09:00, AEST
Day 2 - Afternoon
Sunday 24 September, 2023 13:00, AEST
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Best of Show
Best of Show will be awarded to the higest scoring beer.
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Awards
The awards ceremony will take place once judging is completed.
Prizes will be awarded to 1st, 2nd, and 3rd place in each of the following categories.
1. Low Alcohol
2. Pale Lager
3. Amber & Dark Lager
4. Pale Ale
5. American Pale Ale
6. IPA
7. Speciality IPA
8. Amber Ale
9. Brown Ale
10. Porter
11. Stout
12. Strong Stout
13. Wheat & Rye Ale
14. Belgian Ale
15. Strong Ale & Lager
16. Sour & Wild Ale
17. Fruit & Spice Beer
18. Speciality Beer
19. Mead
20. Cider & Perry
Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organisers.
Results will be posted to the competition web site after the ceremony concludes. Score sheets will be available online once scanned and uploaded (look for the .PDF symbol in your entries list.) Prizes will be shipped to the winners directly from the sponsors.
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Awards Ceremony
Bankstown Sports Club
Bankstown
Sunday 24 September, 2023 16:00, AEST
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An unfiltered, unpasteurized, fully-attenuated German lager traditionally served from lagering vessels. May be a little richer, more robust, and rustic than the base styles. A fresh beer without fermentation defects associated with young, green (unfinished) beer.
Entry Info: The entrant MUST specify the base style: German Pils, Munich Helles, Märzen, or Munich Dunkel.
A dry, hoppy IPA with fruitiness and spiciness of Belgian yeast. Often lighter in color and more attenuated, similar to a Belgian Tripel that has been brewed with more hops.
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, but darker in color. Darker malts add a gentle and supportive flavor, not a strongly roasted or burnt character.
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Hoppy, bitter, and moderately strong like an American IPA, but with dark caramel, chocolate, toffee, or dark fruit 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, standard, double); if no strength is specified, standard will be assumed.
A very pale, hop-forward American IPA variant with a bone-dry finish, very high carbonation, and a restrained bitterness level. Can be suggestive of a sparkling white wine or Champagne. The hop character is modern, and emphasizes flavor and aroma dimensions.
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, or fruit character as in an American Amber Ale. 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, standard, double); if no strength is specified, standard will be assumed.
An American IPA with spicy, grainy rye malt. The rye gives a bready and peppery flavor, a creamier body, and a dry, grainy finish.
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring the distinctive yeast or spice additions typical of a Witbier.
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.
Entry Info: The entrant MUST specify whether the entry is a pale or a dark variant.
A family of smooth, fairly strong, malty, lagered artisanal French beer with a range of malt flavors appropriate for the blond, amber, or brown color. All are malty yet dry, with clean flavors. Darker versions have more malt character, while paler versions can have more hops while still remaining malt-focused beers.
Entry Info: Entrant MUST specify blond, amber, or brown Bière de Garde.
A family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile, and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.
Entry Info: The entrant MUST specify the strength (table, standard, super) and the color (pale, dark). The entrant MAY identify character grains used.
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 select specify whether the entry is a pale or a dark variant.
Most often drier and fruitier than the base style suggests. Fruity or funky notes range from low to high, depending on the age of the beer and strains of Brett used. May possess a light non-lactic acidity. Intended for beer with or without oak aging that has been fermented with Sacch and Brett, or with Brett only.
Entry Info: The entrant MUST specify either a Base Style, or provide a description of the ingredients, specs, or desired character. The entrant MAY specify the strains of Brett used.
A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.
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 sour and funky version of a base style of beer. Intended for beer fermented with any combination of Sacch, Lacto, Pedio, and Brett (or additional yeast or bacteria), with or without oak aging (except if the beer fits instead in 28A or 28D).
Entry Info: The entrant MUST specify a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer.
An American Wild Ale with fruit, herbs, spices, or other Specialty-Type Ingredients. Intended for variations of a Base Style beer from style 28A, 28B, or 28D. These variations may include the addition of one or more Specialty-Type Ingredients; aging in non-traditional wood varieties that impart a significant and identifiable wood character (e.g., Spanish Cedar, Amburana); or aging in barrels previously containing another alcohol (e.g., spirits, wine, cider).
Entry Info: Entrant MUST specify any Specialty-Type Ingredient (e.g., fruit, spice, herb, or wood) used. Entrant MUST specify either a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A malty, 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 harvest or Thanksgiving traditions. Autumn Seasonal Beers are beers that suggest cool weather and the autumn harvest season, and may include pumpkins, gourds, or other squashes, and associated spices.
Entry Info: 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). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A tasteful union of fruit, spice, and beer, but still recognizable as 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. Use the definitions of Fruit in the preamble to Category 29 and Spice in the preamble to Category 30; any combination of ingredients valid in Styles 29A and 30A are allowable in this category. For this style, the word
Entry Info: The entrant MUST specify the type of fruit, and the type of 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). Entrant MUST specify a description of the beer, either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A pleasant integration of fruit with beer, but still recognizable as 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 the type(s) of fruit used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items. Fruit Beers based on a Classic Style should be entered in this style, except Lambic
Combines the profile of a sparkling wine and a relatively neutral base beer allowing the aromatic qualities of the grape to blend pleasantly with hop and yeast aromatics. Can be in a range from refreshing to complex.
Entry Info: The entrant MUST specify the type of grape used. The entrant MAY provide additional information about the base style or characteristic ingredients.
A appealing combination 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. A Specialty Fruit Beer is a Fruit Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. A Specialty Fruit Beer can use any style within the Fruit Beer category as a base style (currently, 29A, 29B, or 29D).
Entry Info: The entrant MUST specify the type of fruit used. The entrant MUST specify the type of additional ingredient (per the introduction) or special process employed. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
An appealing combination of spices, herbs, or vegetables (SHVs), sugars, and beer, but still recognizable as beer. The SHV and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product. A Specialty Spice Beer is a 30A Spice, Herb, or Vegetable (SHV) Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar, maple syrup), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. 30B Autumn and 30C Winter Seasonal Beers already allow additional ingredients, and should not be used as a base in this style.
Entry Info: The entrant MUST specify the type of SHVs used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). The entrant MUST specify the type of additional ingredient (per the introduction) or special process employed. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
An appealing fusion of spices, herbs, or vegetables (SHVs) and beer, but still recognizable as beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product. Often called Spice Beer, regardless of whether spices, herbs, or vegetables are used.
Entry Info: The entrant MUST specify the type of spices, herbs, or vegetables used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Winter Seasonal Beers are beers that suggest cold weather and the Christmas holiday season, and may include holiday spices, specialty sugars, and other products that are reminiscent of the festive season.
Entry Info: 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). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains. An Alternative Grain Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories.
Entry Info: he entrant MUST specify the type of alternative grain used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product. An Alternative Sugar Beer is a standard beer (Classic Style or not) with added sweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.
Entry Info: The entrant MUST specify the type of sugar used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A well-balanced fusion of the malt and hops of the base beer style with a pleasant and agreeable smoke character. Intended for smoked versions of Classic Style beers, except if the Classic Style beer has smoke as an inherent part of its definition (of course, that beer should be entered in its base style, such as Rauchbier).
Entry Info: The entrant MUST specify a Base Style. The entrant MUST specify the type of wood or smoke if a varietal smoke character is noticeable.
This style is intended for reproductions or interpretations of specific commercial beers that don’t fit within defined styles. Beers entered here do not need to be exact copies. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product. If a Commercial Specialty Beer fits another defined style, do not enter it here.
Entry Info: The entrant MUST specify the name of the commercial beer, specifications (vital statistics) for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges who are unfamiliar with the beer will have no basis for comparison.
This is explicitly a catch-all category for any beer that does not fit into an Existing Style description. No beer is ever “out of style” in this style, unless it can be entered in another beer style first. This is the last resort for any beer entered into a competition. With the broad definition for previous styles, this style should be rarely used.
Entry Info: The entrant MUST specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant MUST provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for evaluation.
Based on the declared Base Styles, methods, and ingredients. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink. This style is intended for beers in Existing Styles (previously-defined Classic Style beers or Specialty-Type Beers) that are either: 1) A combination of Existing Styles that are not defined previously in the guidelines, including combination of Specialty-Type Beers not otherwise allowable elsewhere; 2) A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style. A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style; 3) A variation of an Existing Style using a non-traditional ingredient (e.g., yeast with a non-traditional profile, hops with a different character than described in the Base Style); 4) Out-of-spec variations of an Existing Style (e.g., ‘imperial’ versions, ‘session’ versions, overly-sweet versions, etc.). This style is intended for beers that can’t be entered in previously-listed styles first, including (and especially) the declared Base Style of beer. However, if the unusual method, process, or ingredient results in a beer that now fits within another defined style, the beer should be entered there. Note that some styles already allow for different strengths (e.g., IPAs, Saisons), so those variations should be entered as the appropriate Base Style.
Entry Info: The entrant MUST specify the Base Style or Styles being used, and any special ingredients, processes, or variations involved. The entrant MAY provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer.
A well-balanced fusion of the malt and hops of the base specialty beer style with a pleasant and agreeable smoke character. A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style (a Specialty-Type style, or a broad style family such as Porter rather than a specific style), OR any type of smoked beer with additional specialty ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.
Entry Info: 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. Entrant MUST specify a description of the beer, identifying either a base style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
An elevation 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. This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here.
Entry Info: The entrant MUST specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. If an unusual wood or ingredient has been used, the entrant MUST supply a brief description of the sensory aspects the ingredients add to the beer. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged. This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other beers with an added alcohol character should be entered as 33B Specialty Wood-Aged Beer. This category should not be used for base styles where wood-aging is a fundamental requirement for the style (e.g., Flanders Red, Lambic). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn
Entry Info: The entrant MUST specify the type of wood used and the toast or char level (if used). If an unusual varietal wood is used, the entrant MUST supply a brief description of the sensory aspects the wood adds to beer. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Typically like a dry white wine, balanced, and with low astringency and bitterness.
Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).
Like a white wine with complex flavors. The apple character MUST marry with the botanicals and give a balanced result.
Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant MUST specify variety/varieties used.
Substantial. May be significantly tannic, depending on fruit added.
Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.
This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water.
Entry Info: Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).
Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.
Entry Info: Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).
This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the other BJCP categories.
Entry Info: Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).
Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.
Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. and honey, although the specific balance is open to creative interpretation by brewers.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Spiced Beer category as a Honey Beer.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of apple used; if specified, a varietal character will be expected. Products with a relatively low proportion of honey are better entered as a Specialty Cider. A spiced cyser should be entered as a Fruit and Spice Mead. A cyser with other fruit should be entered as a Melomel. A cyser with additional ingredients should be entered as an Experimental mead.
Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Info: Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants MAY specify honey varieties.
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.
In well-made examples of the style, the fruits and spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruits and spices can result in widely different characteristics; allow for significant variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, providing a description of the mead for judges if no such description is available from the BJCP.
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A melomel that is spiced should be entered as a Fruit and Spice Mead. A melomel containing other ingredients should be entered as an Experimental Mead. Melomels made with either apples or grapes as the only fruit source should be entered as Cysers and Pyments, respectively. Melomels with apples or grapes, plus other fruit should be entered in this category, not Experimental.
In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of grape used; if specified, a varietal character will be expected. A spiced pyment (hippocras) should be entered as a Fruit and Spice Mead. A pyment made with other fruit should be entered as a Melomel. A pyment with other ingredients should be entered as an Experimental Mead.
Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Info: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.
In well-made examples of the style, the spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of spices can result in widely different characteristics; allow for a variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A stone fruit mead that is spiced should be entered as a Fruit and Spice Mead. A stone fruit mead that contains non-stone fruit should be entered as a Melomel. A stone fruit mead that contains other ingredients should be entered as an Experimental Mead.
Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Info: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.