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Rules
Entry Registration & Fees
1. Entry Registration: All entry registration(s) and fee(s) must be received by Friday, July 30 , 2021.
2. Entry Fees: Entry fees are $65.00 per entry until June 30, 2021, and then increase to $75. Payment must be made via PayPal, check, or money order. NO CASH ACCEPTED FOR ENTRIES. Do not send payments with entries. Payment must be received by August 9 per one of the following methods:
a. PayPal - Pay online after registering your entries at www.ccbc.beer. Additional PayPal processing fees may apply.
b. Check or money order payable to “California Craft Brewers Cup.” Mail must be postmarked no later than July 30, 2021. Mail to:
Sacramento Area Brewers Guild
ATTN: California Craft Beer Competition
2901 Douglas Blvd.
Roseville, CA 95661
3. Checks and money orders must be accompanied by a list of entry numbers for identification of the sender.
General Information
4. Additional Information: Should there be any need for additional information not found in this guild, please email director@ccbc.beer.
5. Revisions: Guide is sent out in advance and therefore may be subject to revision or change.
6. Mailing List & Notification: Although we try to keep mailing lists current, we cannot be held responsible for any individual or company that is not notified or contacted.
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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.
1A American Light Lager | 1B Standard American Lager | 1C American Style Malt Liquor |
2A International Pale Lager | 2B International Amber Lager | 2C International Dark Lager |
3A Pre-Prohibition Pilsner | 3B European-Style Pilsner | 3C German-Style Pilsner |
4A Czech Pale Lager | 4B Czech Dark Lager | 5A Kellerbier or Zwickelbier |
5B German Leichtbier | 5C European-Style Export/Dortmunder | 6A Munich-Style Helles |
7A Vienna Lager | 7B Märzen/Oktoberfestbier | 8A Munich Dunkel |
8B Schwarzbier | 9A Helles Bock/Maibock | 9B Traditional German-Style Bock |
10A Doppelbock | 10A Weissbier | 10B Eisbock |
11A American-Style Cream Ale | 12A Kölsch | 13A German-Style Altbier |
14A California Common | 15A Baltic-Style Porter | 16A American-Style Wheat Beer |
17A Kristal Weizen | 17A1 Burton Ale | 17B Hefeweizen |
17C Dunkelweizen | 17D Weizenbock | 18A Berliner-Style Weisse |
19A Leipzig-Style Gose | 19B Contemporary Gose | 20A Rye beer |
20B German-Style Rye Ale | 21A Fruit Wheat beer | 21B Fruit & Spice beer |
21B1 Belgian IPA | 21B2 Black IPA | 21B7 New England IPA |
22A Pumpkin Beer | 23A Herb & Spice Beer | 24A Honey Beer |
25A Coffee Beer | 26A Chocolate Beer | 27A Bamberg-Style Rauchbier |
27A6 Kentucky Common | 27A7 Pre-Prohibition Lager | 27B Smoked Porter |
27C Other Smoked Beer | 28A Lichtenhainer | 28B Grodziskie |
28C Adambier | 28D Kentucky Common | 28E London Brown Ale |
28F Pre-Prohibition Porter | 28G Finnish-Style Sahti | 29B Blonde or Golden Ale |
30A English-Style Mild Ale | 30B Ordinary Bitter | 30C Special Bitter |
30D Extra Special Bitter | 31A English-Style Pale Ale | 31B English-Style Brown Ale |
31C English-Style Porter/Brown Porter | 32A Wee Heavy/Scotch Ale | 32B Old Ale |
32C English Barleywine | 32D Other British Strong Ales | 33A Scottish Light |
33B Scottish Heavy | 33C Scottish Export | 34A Irish Red Ale |
35A Classic Irish-Style Dry Stout | 36A Foreign Extra Stout | 36B Oatmeal Stout |
37A Sweet Stout | 37B Milk Stout/Cream Stout | 37C Tropical Stout |
38A American Style Imperial Stout | 38B British Style Imperial Stout | 39A American Amber Ale |
39B American Brown Ale | 40A American Porter | 40B Robust Porter |
40C American Stout | 41A American Pale Ale | 42A English-Style India Pale Ale |
43A American-Style India Pale Ale | 44A New England-Style IPA (Hazy IPA) | 45A Double IPA |
45B Triple IPA | 46A Belgian IPA | 46B Black IPA |
46C Brown IPA | 46D Red IPA | 46E Rye IPA |
46F White IPA | 47A American Barleywine | 47B Wheatwine Ale |
47C Imperial Porter | 47D Other American Strong Ales | 48A Belgian-Style Witbier |
49A Classic Saison | 50A Specialty Saison | 51A Belgian Table Beer |
51B Belgian Blond Ale | 51C Belgian Pale Ale | 51D Grisette |
51E Bière de Garde | 51F Other Belgian/French-Style Ales | 52A Belgian Pale Strong Ale |
52B Belgian Dark Strong Ale | 52C Belgian Strong Specialty Ale | 53A Trappist Blond/Single/Extra |
53B Trappist Dubbel | 53C Trappist Tripel | 53D Trappist Quadrupel |
54A Oud Bruin | 54B Flanders Red Ale | 54C Other Belgian-Style Sour Ale |
55A Lambic | 55B Gueuze | 55C Fruit Lambic |
56A Brett Beer | 56B Mixed Culture Beer | 56C Wild Specialty Beer |
57A Wood- and Barrel-Aged (stored in barrels previously containing wine, port, or sherry) | 58A Wood- and Barrel-Aged (stored in barrels previously containing distilled spirits i.e. brandy, bourbon, etc) | 59A Alternative Grain Beer |
59B Alternative Sugar Beer | 60A Experimental Beer | 61A Session Beer (beer less than or equal to 5% abv.) |
62A Chili Beer | 63A Hard Seltzer (Custom Style) | 64A Hard Kombucha (Custom Style) |
65A Specialty IPA - other (Custom Style) | | |
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Number of Bottles Required Per Entry: 4
Judging Sessions and Dates
Monday Morning
Monday, August 9, 2021 9:00 AM, PDT
Monday Afternoon
Monday, August 9, 2021 1:00 PM, PDT
Tuesday Morning
Tuesday, August 10, 2021 9:00 AM, PDT
Tuesday Afternoon
Tuesday, August 10, 2021 1:00 PM, PDT
Wednesday Morning
Wednesday, August 11, 2021 9:00 AM, PDT
Wednesday Afternoon
Wednesday, August 11, 2021 1:00 PM, PDT
Thursday Morning
Thursday, August 12, 2021 9:00 AM, PDT
Thursday Afternoon
Thursday, August 12, 2021 1:00 PM, PDT
Friday Morning
Friday, August 13, 2021 9:00 AM, PDT
Friday Afternoon
Friday, August 13, 2021 1:00 PM, PDT
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Best of Show
California Craft Brewers Cup Best of Show: Awarded to the brewery with the highest-rated beer, overall
Brewery of the Year shall be determined by the following medal point totals:
Gold = 8 pts. Silver = 4 pts. Bronze = 2 pts.
In case of a tie, Brewery of the Year will be determined by the strength (number of entries) of the category the beer was entered.
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Awards
The California Craft Beer Competition medals for excellence in more than 60 categories and does not necessarily award medals to the top three finishers in a particular category. When judges decide that a category contains three excellent examples of the style, they award gold, silver, and bronze medals for the first, second, and third place beers, respectively. If judges believe that no beer in the category meets the quality and style accuracy criteria, they may elect not to award a medal. Judges may award a silver or a bronze medal and yet not award a gold medal in a category. The award criteria are as follows:
Gold: A world-class beer that accurately exemplifies the specified style, displaying the proper balance of taste, aroma, and appearance.
Silver: An excellent beer that may vary slightly from style parameters while maintaining close adherence to the style and displaying excellent taste, aroma, and appearance.
Bronze: A fine example of the style that may vary slightly from style parameters and/or have minor deviations in taste, aroma, or appearance.
Both score sheets and awards will be posted to this website after the ceremony concludes. Results will be posted to this competition web site after the ceremony concludes.
Other awards include:
- California Craft Brewers Cup Best of Show: Awarded to the brewery with the highest-rated beer, overall.
- Brewery of The Year: Awarded to the brewery that received the most awards, overall.
- Guild of The Year: Awarded to the Brewers Guild whose members garnered the most awards.
- Pioneer Award: Awarded to an individual who has made significant contributions to California’s craft beer industry.
Hard seltzer and kombucha will not count toward Brewery of the Year and are not eligible for Best of Show.
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Awards Ceremony
Sheraton Grand
Sacramento, CA
Friday, August 27, 2021 5:00 PM, PDT
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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.
An average-strength to moderately-strong English bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.
Entry Info: Please include specialty information about your beer for accurate judging.
A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style.
Entry Info: Please include specialty information about your beer for accurate judging.
Smooth and balanced, all components merge together with similar intensities. Moderate flavors showcasing Australian ingredients. Large flavor dimension. Very drinkable, suited to a hot climate. Relies on yeast character.
Entry Info: Please include specialty information about your beer for accurate judging.
A hoppy, moderately-strong, very well-attenuated pale English ale with a dry finish and a hoppy aroma and flavor. Classic English ingredients provide the best flavor profile.
Entry Info: Please include specialty information about your beer for accurate judging.
A malty, brown caramel-centric English ale without the roasted flavors of a Porter.
Entry Info: Please include specialty information about your beer for accurate judging.
A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile. .
Entry Info: Please include specialty information about your beer for accurate judging.
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
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 malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Entry Info: Please include specialty information about your beer for accurate judging.
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Entry Info: Please include specialty information about your beer for accurate judging.
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Entry Info: Please include specialty information about your beer for accurate judging.
An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.
Entry Info: Please include specialty information about your beer for accurate judging.
A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty.
Entry Info: Please include specialty information about your beer for accurate judging.
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably.
Entry Info: Please include specialty information about your beer for accurate judging.
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.
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.
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 declared clone beer.
Entry Info: The entrant must specify the name of the commercial beer being cloned, 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.
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.
This style is the ultimate in creativity, since it cannot represent a well-known commercial beer (otherwise it would be a clone beer) and cannot fit into any other existing Specialty-Type style (including those within this major category).
Entry Info: Please include specialty information about your beer for accurate judging.
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.
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.
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.
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.
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.
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: Please include specialty information about your beer for accurate judging.
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.
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 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: Please include specialty information about your beer for accurate judging.
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)
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.
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.
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.
Medium to sweet, full-bodied, rich.
Entry Info: Please include specialty information about your beer for accurate judging.
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.
Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.
Entry Info: Please include specialty information about your beer for accurate judging.
Substantial. May be significantly tannic, depending on fruit added.
Entry Info: Please include specialty information about your beer for accurate judging.
Typically like a dry white wine, balanced, and with low astringency and bitterness.
Entry Info: Please include specialty information about your beer for accurate judging.
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: Please include specialty information about your beer for accurate judging.
Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.
Entry Info: Please include specialty information about your beer for accurate judging.
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: Please include specialty information about your beer for accurate judging.
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: Please include specialty information about your beer for accurate judging.
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: Please include specialty information about your beer for accurate judging.
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: Please include specialty information about your beer for accurate judging.
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: Please include specialty information about your beer for accurate judging.
A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.
Entry Info: Please include specialty information about your beer for accurate judging.
Entry Info: Please specify flavor of seltzer.
Entry Info: Specify flavor, strength (session, standard, double) and sweetness (sweet, semi-sweet, dry).
Entry Info: Specialty type specifics.