Account Registration
You can create your account today through Thursday 11 September, 2025 6:00 PM, ACST.
Judges and stewards may register now through Friday 12 September, 2025 6:00 PM, ACST.
Entry Registration
You can add your entries to the system today through Thursday 11 September, 2025 6:00 PM, ACST.
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Entry Fees
$7.00 (AUD) per entry.
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AABC 2025 Styles Accepted
If a style's name is hyperlinked, it has specific entry requirements. Select or tap on the name to view the subcategory's requirements.
01.01 Berliner Weisse [BJCP 23A] | 01.02 Scottish Light [BJCP 14A] | 01.03 Scottish Heavy [BJCP 14B] |
01.04 American Light Lager [BJCP 1A] | 01.05 London Brown Ale; Historical Beer [BJCP 27] | 01.06 Dark Mild [BJCP 13A] |
01.07 German Leichtbier [BJCP 5A] | 01.08 Czech Pale Lager [BJCP 3A] | 01.09 Ordinary Bitter [BJCP 11A] |
01.10 Piwo Grodziskie; Historical Beer [BJCP 27] | 02.01 American Lager [BJCP 1B] | 02.02 International Pale Lager [BJCP 2A] |
02.03 Munich Helles [BJCP 4A] | 02.04 Helles Exportbier (Dortmunder) [BJCP 5C] | 02.05 Pre-Prohibition Lager; Historical Beer [BJCP 27] |
02.06 German Pils [BJCP 5D] | 02.07 Czech Premium Pale Lager (Boh. Pils) [BJCP 3B] | 02.08 New Zealand Pilsner [BJCP X5] |
02.09 Festbier [BJCP 4B] | 03.01 International Amber Lager [BJCP 2B] | 03.02 Czech Amber Lager [BJCP 3C] |
03.03 International Dark Lager [BJCP 2C] | 03.04 Munich Dunkel [BJCP 8A] | 03.05 Vienna Lager [BJCP 7A] |
03.06 Märzen [BJCP 6A] | 03.07 Czech Dark Lager [BJCP 3D] | 03.08 Schwarzbier [BJCP 8B] |
03.09 Rauchbier [BJCP 6B] | 03.10 Kellerbier; Historical Beer [BJCP 27] | 04.01 Cream Ale [BJCP 1C] |
04.02 Blonde Ale [BJCP 18A] | 04.03 Kölsch [BJCP 5B] | 04.04 Belgian Pale Ale [BJCP 24B] |
04.05 Australian Sparkling Ale [BJCP 12B] | 04.06 British Golden Ale [BJCP 12A] | 04.08 Belgian Blond Ale [BJCP 25A] |
05.01 American Pale Ale [BJCP 18B] | 06.01 English IPA [BJCP 12C] | 06.02 American IPA [BJCP 21A] |
06.03 Double IPA [BJCP 22A] | 07.01 Hazy IPA [BJCP 21C] | 07.03 Belgian IPA, Specialty IPA [BJCP 21B] |
07.04 Black IPA, Specialty IPA [BJCP 21B] | 07.05 Brown IPA, Specialty IPA [BJCP 21B] | 07.06 Red IPA, Specialty IPA [BJCP 21B] |
07.07 Rye IPA, Specialty IPA [BJCP 21B] | 07.08 White IPA, Specialty IPA [BJCP 21B] | 07.09 Brut IPA, Specialty IPA [BJCP 21B] |
08.01 Best Bitter [BJCP 11B] | 08.02 American Amber Ale [BJCP 19A] | 08.03 Altbier [BJCP 7B] |
08.04 California Common [BJCP 19B] | 08.05 Strong Bitter [BJCP 11C] | 09.01 Irish Red Ale [BJCP 15A] |
09.02 Scottish Export [BJCP 14C] | 09.03 Kentucky Common; Historical Beer [BJCP 27] | 09.04 British Brown Ale [BJCP 13B] |
09.05 American Brown Ale [BJCP 19C] | 10.01 English Porter [BJCP 13C] | 10.02 Pre-Prohibition Porter; Historical Beer [BJCP 27] |
10.03 American Porter [BJCP 20A] | 10.04 Baltic Porter [BJCP 9C] | 11.01 Sweet Stout [BJCP 16A] |
11.02 Irish Stout [BJCP 15B] | 11.03 Oatmeal Stout [BJCP 16B] | 11.04 Irish Extra Stout [BJCP 15C] |
12.01 Tropical Stout [BJCP 16C] | 12.02 Foreign Extra Stout [BJCP 16D] | 12.03 American Stout [BJCP 20B] |
12.04 Imperial Stout [BJCP 20C] | 13.01 Weissbier [BJCP 10A] | 13.02 Witbier [BJCP 24A] |
13.03 American Wheat Beer [BJCP 1D] | 13.04 Lichtenhainer; Historical Beer [BJCP 27] | 13.05 Dunkles Weissbier [BJCP 10B] |
13.06 Roggenbier; Historical Beer [BJCP 27] | 13.07 Weizenbock [BJCP 10C] | 13.08 Wheatwine [BJCP 22D] |
14.01 Saison [BJCP 25B] | 14.02 Bière de Garde [BJCP 24C] | 14.03 Belgian Dubbel [BJCP 26B] |
14.04 Belgian Single [BJCP 26A] | 14.05 Belgian Tripel [BJCP 26C] | 14.06 Belgian Golden Strong Ale [BJCP 25C] |
14.07 Belgian Dark Strong Ale [BJCP 26D] | 15.01 Helles Bock [BJCP 4C] | 15.02 Dunkles Bock [BJCP 6C] |
15.03 Doppelbock [BJCP 9A] | 15.04 Eisbock [BJCP 9B] | 15.05 Wee Heavy [BJCP 17C] |
15.06 British Strong Ale [BJCP 17A] | 15.07 Old Ale [BJCP 17B] | 15.08 English Barleywine [BJCP 17D] |
15.09 American Strong Ale [BJCP 22B] | 15.10 American Barleywine [BJCP 22C] | 15.11 Sahti; Historical Beer [BJCP 27] |
16.01 Gose [BJCP 23G] | 16.02 Lambic [BJCP 23D] | 16.03 Gueuze [BJCP 23E] |
16.04 Fruit Lambic [BJCP 23F] | 16.05 Straight Sour Beer [BJCP 28D] | 16.06 Flanders Red Ale [BJCP 23B] |
16.07 Oud Bruin [BJCP 23C] | 16.08 Brett Beer [BJCP 28A] | 16.09 Mixed-Fermentation Sour Beer [BJCP 28B] |
16.10 Wild Specialty Beer [BJCP 28C] | 17.01 Fruit Beer [BJCP 29A] | 17.02 Fruit and Spice Beer [BJCP 29B] |
17.03 Specialty Fruit Beer [BJCP 29C] | 17.04 Grape Ale [BJCP 29D] | 17.05 Spice, Herb, or Vegetable Beer [BJCP 30A] |
17.06 Autumn Seasonal Beer [BJCP 30B] | 17.07 Winter Seasonal Beer [BJCP 30C] | 17.08 Specialty Spice Beer [BJCP 30D] |
18.01 Classic Style Smoked Beer [BJCP 32A] | 18.02 Specialty Smoked Beer [BJCP 32B] | 18.03 Wood-Aged Beer [BJCP 33A] |
18.04 Specialty Wood-Aged Beer [BJCP 33B] | 18.05 Alternative Grain Beer [BJCP 31A] | 18.06 Alternative Sugar Beer [BJCP 31B] |
18.07 Experimental Beer [BJCP 34C] | 18.08 Commercial Specialty Beer [BJCP 34A] | 18.09 Mixed-Style Beer [BJCP 34B] |
19.01 Dry Mead [BJCP M1A] | 19.02 Semi-Sweet Mead [BJCP M1B] | 19.03 Sweet Mead [BJCP M1C] |
19.04 Cyser [BJCP M2A] | 19.05 Pyment [BJCP M2B] | 19.06 Berry Mead [BJCP M2C] |
19.07 Stone Fruit Mead [BJCP M2D] | 19.08 Melomel [BJCP M2E] | 19.09 Fruit and Spice Mead [BJCP M3A] |
19.10 Spice, Herb, or Vegetable Mead [BJCP M3B] | 19.11 Braggot [BJCP M4A] | 19.12 Historical Mead [BJCP M4B] |
19.13 Experimental Mead [BJCP M4C] | 20.01 Common Cider [BJCP C1A] | 20.02 Heirloom Cider [BJCP C1B] |
20.03 English Cider [BJCP C1C] | 20.04 French Cider [BJCP C1D] | 20.05 Spanish Cider [BJCP C1E] |
20.06 New England Cider [BJCP C2A] | 20.07 Applewine [BJCP C2B] | 20.08 Ice Cider [BJCP C2C] |
20.09 Fire Cider [BJCP C2D] | 20.10 Fruit Cider [BJCP C3A] | 20.11 Spiced Cider [BJCP C3B] |
20.12 Experimental Cider [BJCP C3C] | 20.13 Common Perry [BJCP C4A] | 20.14 Heirloom Perry [BJCP C4B] |
20.15 Ice Perry [BJCP C4C] | 20.16 Experimental Perry [BJCP C4D] | |
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Entry Limit
There is a limit of 400 entries for this competition.
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Per Entrant Limits
Each entrant is limited to 1 entry per subcategory.
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Pay Entry Fees
After creating your account and adding your entries to the system, you must pay your entry fee(s). Accepted payment methods are:
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Entry Acceptance Rules
Number of Bottles Required Per Entry: 1
- Only glass bottles, PET bottles or cans of at least 500ml capacity and no greater than 1000ml will be accepted. 700-800ml bottles are preferred. 330ml stubby bottles or cans will not be accepted.
- Bottles will not be returned.
- Please attach bottle labels printed from the entry portal after payment to your bottle with a rubber band only. No tape.
- Please be mindful of print quality/size. It needs to be legible.
- Entrants must nominate a designated style. Organisers may reclassify or disqualify incorrectly classified entries.
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Drop-Off Locations
Entry bottles accepted at our drop-off locations from Saturday 13 September, 2025 9:00 AM, ACST through Friday 12 September, 2025 5:00 PM, ACST.
Please pay attention to the notes provided for each drop-off location. There could be earlier deadlines for some drop-off locations listed, particular hours when entries are accepted, certain individuals to leave your entries with, etc. All entrants are responsible for reading the information provided by the organizers for each drop-off location.
Granarium
3/95 Research Rd, Pooraka
08 7230 0258
*Strictly no more drop offs at Granarium after COB 12th of September
Strictly no more drop offs at Granarium after COB 12th of September
Moonta Homebrew Supplies
59b George St, Moonta SA 5558
0401 795 634
*Strictly no more drop offs at Moonta Homebrew Supplies after Thursday 11th 12pm
Strictly no more drop offs at Moonta Homebrew Supplies after Thursday 11th 12pm
SA Brewing Supplies Thebarton
Unit 1/27 Maria St, Thebarton SA 5031
08 7081 4133
*Strictly no more drop offs at SA Brewing Supplies after COB 12th of September
Strictly no more drop offs at SA Brewing Supplies after COB 12th of September
The Irish Club
13 Carrington St. Adelaide SA 5000
N/A
*Drop-off at the judging venue on Saturday 13 September strictly between 11am and 1pm
Drop-off at the judging venue on Saturday 13 September strictly between 11am and 1pm
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Judging Sessions and Dates
Saturday Morning
Saturday 20 September, 2025 9:00 AM, ACST
Saturday Afternoon
Saturday 20 September, 2025 1:00 PM, ACST
Sunday Morning
Sunday 21 September, 2025 9:00 AM, ACST
Sunday Afternoon
Sunday 21 September, 2025 1:00 PM, ACST
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Best of Show
Best Beer of Show and runner up will be awarded to the first and second highest scoring beer in the competition.
Best Brewer of Show and runner up will be awarded to the brewer with the highest aggregate points score (3 points for a 1st place, 2 points for a 2nd place, 1 point for a 3rd place).
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Awards
1st, 2nd and 3rd places will be awarded for each category.
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Awards Ceremony
The Wheatsheaf Hotel
39 George Street Thebarton
Saturday 27 September, 2025 2:00 PM, ACST
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Circuit Qualification
The 1st, 2nd and 3rd placed beers in each category will be eligible for entry into the Australian Amateur Brewing Championship.
Please keep a second bottle of each of your entries to have available to enter AABC, should you place at ABCSA.
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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.
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 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 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 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 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 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).
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 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.
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.
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.
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.
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: 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.
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: 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.
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.
A refreshing drink with the fruity and
floral aroma of apples, and a bright, juicy acidity. Fresh, with a
clean fermentation, but possibly showing a slight yeast
character.
Entry Info: Entrants MUST specify both
carbonation and sweetness levels. Entrants MAY specify apple
varieties, particularly
Combining the apple character
and acidity of a Common Cider with the tannin of an
English or French Cider, while retaining a clean
fermentation profile
Entry Info: Entrants MUST specify both
carbonation and sweetness levels. Entrants MAY specify
varieties of apples used; if specified, a varietal character will be
expected.
Generally dry, full-bodied, austere. Complex flavor profile, long finish.
Entry Info: Entrants MUST specify carbonation
level. Entrants MUST specify sweetness, restricted to dry
through semi-sweet. Entrants MAY specify varieties of
apples used; if specified, a varietal character will be
expected.
Medium to sweet, full-bodied,
rich. Somewhat fruity. May have a background level of
phenolic, smoky, or farmyard character.
Entry Info: Entrants MUST specify carbonation
level. Entrants MUST specify sweetness, restricted to medium
through sweet. Entrants MAY specify varieties of apples used;
if specified, a varietal character will be expected.
Dry and fresh, with a bright acidity
that may contain light to moderate acetic and wild notes.
Rustic and earthy impression, traditionally unfiltered.
Entry Info: Entrants MUST specify carbonation
level. Entrants MUST specify sweetness, restricted to dry
through medium. Entrants MAY specify varieties of apples
used; if specified, a varietal character will be expected.
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).
Typically presents like a dry white
wine, with fruity and floral notes. Balanced, with low
astringency and bitterness. Alcohol is typically noticeable.
Entry Info: Entrants MUST specify both
carbonation and sweetness levels.
A cider fermented from juice concentrated either by
freezing fruit before pressing or by freezing juice to
remove water. Fermentation stops or is arrested before
reaching dryness.
Entry Info: Entrants MUST specify starting gravity,
final gravity or residual sugar, and alcohol level. Entrants
MUST specify carbonation level.
A dark gold to brown cider with a very sweet, caramelized, maple sugar-like impression. Well-
aged versions often exhibit a dark fruit or sherry-like character.
Entry Info: Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).
A pleasant integration of cider and
added fruit. The apple character and the added fruit must be
noticeable, balanced, and complementary. If a base style is
declared, should show some evidence of that style. If no base
style is declared, assume to be a Common Cider.
Entry Info: Entrants MUST specify both
carbonation and sweetness levels. Entrants MUST specify all
fruit or fruit juice added. Entrants MAY specify a base cider
style. Entrants MAY specify the color of added fruit.
A pleasant integration of cider and
added spices. The apple character must combine with the
botanicals to give a balanced result. If a base style is declared,
should show some evidence of that style.
Entry Info: Entrants MUST specify both
carbonation and sweetness levels. Entrants MUST specify all
spices added. If hops are used, entrant MUST specify the
varieties. Entrants MAY specify a base cider style.
This is an open-ended, catch-all category for cider with
other ingredients or processes that do not fit any of the
previous cider styles in categories C1 through C3. It also
may be used for any other type of historical or regional
traditional cider not already described. If the cider fits a
previous style description, then it is not an Experimental
Cider.
Entry Info: Entrants MUST specify the
ingredients or processes that make the entry an experimental
cider. Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify a base style, or
provide a more detailed description of the concept.
Mildly fruity, fuller-bodied.
Usually semi-dry to semi-sweet. Still to pétillant, typically.
Only very slight acetification is acceptable.
Entry Info: Entrants MUST specify both
carbonation and sweetness levels.
Tannic and somewhat fruity, with a
fuller body. English examples tend to be drier than French
examples, so the sweetness level is variable. English and French
examples may be carbonated to higher levels.
Entry Info: Entrants MUST specify both carbonation and sweetness levels.
Full-bodied, bright, and fruity, with
a balanced acidity. Sweet, but not cloying. Still to pétillant.
Entry Info: Entrants MUST specify starting
gravity, final gravity or residual sugar, alcohol level, and
carbonation level.
This is an open-ended, catch-all category for perry with other ingredients or for perry using other processes that result in a product not fitting any other C4 styles, such as pear-based versions of C3A and C3B (fruited or spiced perry). It may also be used for any other type of historical or regional traditional perry not already described, or for perry that otherwise meets existing guideline definitions, except that it is noticeably outside listed style parameters (e.g., strength, sweetness, carbonation). If the perry fits a previously defined style, then it is not an Experimental Perry.
Entry Info: Entrants MUST specify the ingredients or processes that make the entry an experimental perry. Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify a base style, or provide a more detailed description of the concept.