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Rules
The Gold Coast Amateur Brewing Competition is BJCP sanctioned and open to any amateur homebrewer age 18 or older.
All mailed entries must be received at the mailing location by the shipping 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.).
Bottles will not be returned to entrants. Entry fee is $6.50 / entry + PayPal fees. Fees must be paid before the entry close off time or entries will be disqualified.
The competition organizers are not responsible for mis-categorized entries, mailed entries that are not received by the entry deadline, or entries that arrived damaged.
The competition organizers reserve the right to combine styles for judging and to restructure awards as needed depending upon the quantity and quality of entries.
Qualified judging of all entries is the primary goal of our event. Judges will evaluate and score each entry. The average of the scores will rank each entry in its category. Each flight will have at least one BJCP judge.
Brewers are not limited to one entry in each category but may only enter each style once.
The competition committee reserves the right to combine categories 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.
The Best of Show judging will be determined by a Best of Show panel based on a second judging of the top winners.
2023 Prizes
Champion Brewer - Pro-Am collaboration beer with Madocke Beer Brewing Company (brew your beer commercially with a collab beer), Beer Co. grain pack, liquid yeast plus more. Champion brewer is the highest average over 3 beers, must enter 3 beers to be eligible.
Champion Beer (Highest Scoring Beer) - SS Brewtech Brew Bucket Fermenter from Newera Brewing and $100 gift voucher with Border Brewing Supplies
1st Place Category Winner - 25kg sack of grain (sponsored by Cryer Malt and The Gold Club)
2nd Place Category Winner - $25 Hoppy Days Voucher and 1 x White Labs Liquid Yeast
3rd Place Category Winner - 1 x White Labs Liquid Yeast
About the Competition
The Gold Club are the proud organisers of the Gold Coast Amateur Brewing Competition (GCABC) which first ran in 2017. In 2019, the competition received over 220 entries from local and regional home brewers. The Gold Club is a local group of passionate home brewers (and some professional brewers) that have been meeting since 2012 to share our love of home brewing and quality beer.
The Gold Club meets on the second Firday of every month at Black Hops II to share home brew beers, starting from 6PM. We also hold several social events, camping trips, and education nights throughout the year. Please join our Facebook group for further details on our upcoming events.
Please share our 2021 GCABC flyer on social media to spread the word about the competition. Download - GCABC 2021 Flyer
Results and Scoresheets
Competition results and score sheets will be available online at the conclusion of the competition. Previous year's results are available on the GCABC Results page. Score sheets are NOT sent to entrants via. postal mail, these are available online only.
Categories
The following categories are eligible for entry as shown within the Judging Styles. This is a subset of the BJCP 2021 style guideline categories and styles. Please follow the latest BJCP 2021 guidelines.
Drop-off Locations
If you wish to ship your entries via. postal mail then please contact the competition organiser. Details for dropping beers off are available within the Drop-off Locations section. Date and times for drop-off and shipping beers are strict and can not be received before or after the stated times for each location. Please note that dates and times may vary depending on each location.
FAQ - Common Questions
Reference: http://dev.bjcp.org/newsletter/faqs-1-sour-fruit-beers-specialty-ipas-gruit-and-english-brown/
Q: Should I enter a fruited Berliner Weisse into Wild Specialty Beer or as a Fruit Beer?
A: A fruited Berliner Weisse should be entered as a Fruit Beer because it is a classic style with fruit added. Some brewers and judges have been confused by language in the guidelines, but BJCP President Gordon Strong clarified the intent of the Fruit Beer and American Wild Ale guidelines in a post on the BJCP Members Forum. His post can also be accessed here.
Q: If I add fruit or another special ingredient to an IPA, should I enter it as a Specialty IPA?
A: No. Your entry should go into one of the appropriate specialty beer categories. An IPA with fruit would be a Fruit Beer. An IPA with chilies should be entered as Spice/Herb/Vegetable Beer. Specialty IPA entries should be reserved for widely accepted IPA modifications that usually involve more than just adding one specialty ingredient.
One way to think about this would is to think about what a competition entry write-up for a Grapefruit IPA would look like. It would be something like “American IPA with Grapefruit.” That’s not a new style, it’s a classic style with fruit added, so it should be entered as a Fruit Beer (this is the same logic used for the fruited Berliner Weiss example above). Most of the currently declared Specialty IPAs are style hybrids that generally go beyond taking a classic style IPA and adding a single special ingredient. Rye IPA is an exception, but Rye IPA is a clearly defined Specialty IPA style that is brewed frequently by both commercial and home brewers.
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BJCP 2021 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.
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Number of Bottles Required Per Entry: 1
Judging Sessions and Dates
Madocke Beer Brewing Company
Friday 23 June, 2023 5:00 PM, ChST
Madocke Beer Brewing Company
Saturday 24 June, 2023 8:00 AM, ChST
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Best of Show
Champion brewer receives a pro-am collaboration beer with the venue sponsor for the given year. Champion brewer will be determined based on an average score of each brewer's three highest scoring beers.
2023 Scoresheets
To locate your judging numbers (random 6 digit number) login to your account (My Account > Entries) and view your entries. Sheets are sorted in descending scores for each table. Note: Judging numbers won't be shown on a mobile device. You can then locate your score sheets below based on the judging number and the category.
Table 1 and 1B, 1C, 1D, 2A - 1B, 1C, 1D, 2A, 2B, 3B, 4A, 5A, 5B, 5D
Table 2 - 2C, 6A, 7A, 8A, 8B, 9A, 9C
Table 3 and Table 4 - 6B, 10A, 10B, 11A, 11C, 12A, 13B, 13C, 16A, 16B, 16C
Table 5 - 15B, 15C, 16D, 17D, 19A, 20A, 20B, 22C
Table 6 - 20C
Table 7 and Table 8 and 18B - 18B, 21A, 21B2, 21B4, 21B5, 21B6, 21C, 22A
Table 9 - 17B, 25B, 27A1
Table 10 - 3D, 24A, 25C, 26A, 26B, 26C, 26D, 27A5, LSX4, LSX5
Table 11 - 27A8, 29A, 29B, 29C, 30A
Table 12 and Miscellaneous - 21B, 23A (see Misc.), 23B, 23D, 23E, 23F, 23G, 25A (see Misc.), 28A, 28B, 28C, 30C (see Misc.), 31B (see Misc.), 32A (see Misc.), 32B (see Misc.), 33B (see Misc.), 34C (see Misc.)
2022 Scoresheets
To locate your judging numbers (random 6 digit number) login to your account (My Account > Entries) and view your entries. Sheets are sorted in descending scores for each table. Note: Judging numbers won't be shown on a mobile device. You can then locate your score sheets below based on the judging number and the category.
Table 1 - 1A, 1B, 1C, 1D, 2A, 2B, 3A, 3B, 4A, 5A, 5B, 5D, 6A
Table 2 - 6B, 7A, 7B, 8A, 8B, 9A, 9C, 10A, 10B, 11B, 12A, 13A
Table 3 - 13B, 13C, 15A, 15B, 15C, 16A, 16B, 16C, 16D, 17A, 19A
Table 4 - 18B, 21A, 21B1, 21B, 21B2, 21B4, 21B5
Table 5 - 20A, 20B, 20C, 21C, 22A, 24A
Table 6 - 23A, 23B, 23C, 23E, 23F, 26B, 26C, 26D, 27A, 27A5, 29A, 29B, 29C
Table 7 - 28A, 28C, 28D, 30A, 30B, 31A, 31B, 32B, 33A, 33B, 34B, 34C, LSX2, LSX4
Table 8 - 3D, 4B, 12B, 18A, 21B6, 22B, 22C, 23G, 24B, 24C, 25A, 25B, 25C, LSX5
Table 9 - 3D, 4B, 12B, 18A, 21B6, 22B, 22C, 23G, 24B, 24C, 25A, 25B, 25C, LSX5
Table 10 - 3D, 4B, 12B, 18A, 21B6, 22B, 22C, 23G, 24B, 24C, 25A, 25B, 25C, LSX5
Table 11 - 3D, 4B, 12B, 18A, 21B6, 22B, 22C, 23G, 24B, 24C, 25A, 25B, 25C, LSX5
Table 12 - 3D, 4B, 12B, 18A, 21B6, 22B, 22C, 23G, 24B, 24C, 25A, 25B, 25C, LSX5
Table 13 - 3D, 4B, 12B, 18A, 21B6, 22B, 22C, 23G, 24B, 24C, 25A, 25B, 25C, LSX5
Table 14 - 3D, 4B, 12B, 18A, 21B6, 22B, 22C, 23G, 24B, 24C, 25A, 25B, 25C, LSX5
Table 15 - 3D, 4B, 12B, 18A, 21B6, 22B, 22C, 23G, 24B, 24C, 25A, 25B, 25C, LSX5
2021 Results
Champion Brewer 2021: Sam Middler (GoldClub)
Calculated on average of three highest scoring beers, tie breaker determined by average 4 highest scoring beers.
1. Sam Middler (GoldClub) - 44, 43, 43 - 43.33 average - 44, 43, 43, 42 - 43 average (tie breaker)
2. Max Plank (GoldClub) - 44, 44, 42 - 43.33 average - 44, 44, 42, 40 - 42.5 average(tie breaker)
3. John Kenyon (Tuns Of Anarchy) - 44, 43, 38 - 41.66 average
4. Jon Clark - 43, 42, 39 - 41.33
5. Cary MacDonald - 44, 40, 39 - 41 average
6. Jeremy MacGregor - 45, 41, 33 - 39.66 average
7. Tony Van Der Linden - 44, 38, 36 - 39.33 average
8=. Lachlan Beach - 46, 37, 33 - 38.66 average
8=. Simon Skidmore - 44, 43, 29 - 38.66 average
Champion Beer 2021: Lachlan Beach (Sunny Coast Brewers [Australia])
30A: Spice, Herb, or Vegetable Beer - Chilli Chocolate Stout (46 points)
2021 Scoresheets
To locate your judging numbers (random 6 digit number) login to your account (My Account > Entries) and view your entries. Note: Judging numbers won't be shown on a mobile device. You can then locate your score sheets below based on the judging number and the category.
Table 1 - 1B, 1D, 2A, 2B, 3A, 3B, 4A, 5A, 5B, 5C, 5D, 6A, PRX5
Table 2 - 7A, 7B, 7C, 8A, 8B, 9A, 10A, 10B, 11A, 11B, 13A, 13B
Table 3 - 13C, 14B, 14C, 15A, 15B, 15C, 16A, 16B, 16C, 16D, 17A, 17D
Table 4 - 12B, 18B
Table 5 - 9C, 19A, 19C, 20A, 20B, 20C
Table 6 - 18A, 21A, 21B, 21B2, 21B4, 21B5, 21B6, 21B7, 22A
Table 7 - 23A, 23B, 23E, 23F, 24A, 24B, 25A, 25B, 28A, 28B, 28C
Table 8 - 24C, 25C, 26B, 26C, 27A1, 27A2, 29A, 29B, 29C, 30A, 32A, 33A, 33B, 34A, 34C
2020 Results
The GCABC was not held in 2020 due to the COVID-19 global pandemic.
2019 Results
Champion Brewer 2019: Tony Van der Linden (Brisbane Amateur Beer Brewers)
1. Tony Van der Linden - 43.75, 43.5, 41.5 - 42.91
2. Sam Middler - 46, 41, 40.75 - 42.58
3. Dan Koorey - 45.5, 40.5, 40 - 42
Champion Beer 2019: Sam Middler (GoldClub)
34C: Experimental Beer - Razzle Dazzle Smoothie (46 points)
2019 Scoresheets
To locate your judging numbers (random 6 digit number) login to your account (My Account > Entries) and view your entries. Note: Judging numbers won't be shown on a mobile device. You can then locate your score sheets below based on the judging number and the category.
Table 1 - 1B, 1C, 1D, 2A, 3A, 4A, 5B, 5C, 5D, 6A, 6B, 6C, 7A, 7B, 8A, 8B, 9A, PRX5
Table 2 - 10A, 10B, 11B, 12A, 12B, 12C, 14C, 17C
Table 3A and Table 3B - 9C, 13A, 13B, 13C, 15B, 16A, 16B, 16D, 17A, 19A, 19C, 20A, 20B, 20C
Table 4 - 21A, 21B, 21B1, 21B3, 21B4, 21B5, 21B6, 21B7, 22A, 22B
Table 5 - 23B, 23F, 24B, 25A, 25B, 26A, 26C, 26D, 28A, 28B
Table 6 - 27A1, 29A, 29B, 29C, 30A, 31A, 32A, 32B, 33B, 34A, 34C
Table 7 - 18A, 18B
2018 Results
Champion Brewer 2018: Andrew Mahony
1. Andrew Mahony - 44, 43.5, 41 - 42.83
2. Cary MacDonald - 46, 43.25, 38 - 42.41
3. Sam Middler - 44.5, 40, 39 - 41.16
4. Alex Taubert - 41, 39.5, 39 - 39.8
5. Andrew Leckie - 42.5, 39, 37.5 - 39.6
6. Scott Burnett - 41.5, 41, 36 - 39.5
7. Benedict Roth - 43, 38.5, 36 - 39.16
8. Paul Davidson - 43, 38, 34.5 - 38.5
9. Tony Van der Linden - 40, 39.5, 34.5 - 38
Champion Beer 2018: Cary MacDonald (The Gold Club)
21B6: White IPA: Specialty IPA - Great White Unchained (46 points)
2018 Scoresheets
To locate your judging numbers (random 6 digit number) login to your account (My Account > Entries) and view your entries. Note: Judging numbers won't be shown on a mobile device. You can then locate your score sheets below based on the judging number and the category.
Table 1 - Pale Lager / Beer - 1A, 1B, 2A, 4A, 4C, 5A, 5B, 5C, 5D
Table 2 - Amber / Dark Lager - 1C, 2B, 6A, 6B, 6C, 7A, 8A, 8B
Table 3 - Wheat Ale / British / Australian Beer - 1D, 10A, 11B, 11C, 12A, 12B
Table 4 - Amber / Brown Ale - 13A, 13B, 13C, 15B, 15C, 19A, 19B, 19C
Table 5 - Porter / Stout - 9C, 16A, 16B, 16D, 20A, 20B, 20C
Table 6 - Pale Ale - 18A, 18B
Table 7 - IPA / Strong Ale - 21A, 21B, 21B2, 21B3, 21B4, 21B6, 22A, 22B, 22C
Table 8 - European Sour / Wild Ale - 23D, 23F, 28A, 28B, 28C
Table 9 - Belgian / Trappist Ale - 24C, 25A, 25B, 25C, 26A, 26B, 26C, 26D
Table 10 - Specialty Beer - 29A, 29C, 30A, 32A, 32B, 33A, 33B, 34C
2017 Results
Champion Brewer 2017: Sam Middler (The Gold Club)
1. Sam Middler - 44, 40, 38 - 40.67
2. Luke Elliot - 44.5, 40, 36 - 40.17
3. Ben Brett - 41.75, 41.5, 37 - 40.08
4. Andrew Leckie - 45, 43, 30.5 - 39.50
5. Tony Van Der Linden - 42, 40, 35.5 - 39.17
6. Neal Matulich - 43.5, 41, 31.5 - 38.67
7. Nick Holt - 40.75, 40.25, 32.5 - 37.83
Champion Beer 2017: Andrew Leckie (Brisbane Brewers Club)
16B Dark British Beer: Oatmeal Stout - Choc Oatmeal Stout (45 points)
2017 Scoresheets
To locate your judging numbers (random 6 digit number) login to your account (My Account > Entries) and view your entries. Note: Judging numbers won't be shown on a mobile device. You can then locate your score sheets below based on the judging number and the category.
Table 1 - Pale Lager / Amber / Dark Lager / Beer - 1B, 2A, 3A, 3B, 4A, 5B, 5C, 5D, 6A, 6B, 6C, 7A, 8A, 8B, 9A
Table 2 - Wheat Beer / British / Australian Ale - 1D, 10A, 10B, 11A, 11B, 11C, 12A, 12B, 24A
Table 3 - Amber / Brown Ale / Porter / Stout - 9C, 13A, 13B, 13C, 14A, 15A, 15B, 16A, 16B, 19A, 19B, 19C, 20A, 20B, 20C
Table 4 - APA / IPA / Strong Ale - 12C, 18B, 21A, 21B, 22A, 22B, 22C
Table 5 - European Sour Ale / Belgian Trappist Ale - 23A, 24B, 24C, 25B, 25C, 26A, 26B, 26C, 26D
Table 6 - Specialty Beer - 28A, 28B, 28C, 29A, 29B, 29C, 30A, 32A, 32B, 33A, 34C
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Awards
Places will be awarded to 1st, 2nd, and 3rd place in each category/table.
Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.
Both score sheets and awards will be available online within the competition portal. Score sheets will NOT be sent via. postal mail. Awards will be available for pickup at the Gold Club meeting at Burleigh Brewing, details on this will be communicated with the prize winners individually. Results will be posted to the competition web site after the ceremony concludes.
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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.
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.
Recognizable as an IPA by balance
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant MUST specify specific type of Specialty IPA from the list of Currently Defined Types identified in the Style Guidelines, or as amended by Provisional Styles on the BJCP website; OR the 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.
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.
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 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.
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 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.
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 now 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: Kellerbier, Kentucky Common, Lichtenhainer, London Brown Ale, Piwo Grodziskie, Pre-Prohibition Lager, Pre-Prohibition Porter, Roggenbier, Sahti. 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 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.
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 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 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
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 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.
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.
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 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 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.
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.
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.
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.
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.
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.
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.
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.
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.
A sometimes refreshing, sometimes more complex Italian ale characterized by different varieties of grapes. For uses outside Italy, see 29D Grape Ale.
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 refreshing fruited sour wheat beer with a vibrant fruit character and a clean lactic acidity. The restrained alcohol, light body, elevated carbonation, and lack of perceived bitterness allows the fresh fruit to be highlighted. The fruit is often, but not always, tropical in nature.
Entry Info: Entrant MUST specify the types of fresh fruit(s) used.
