Beerfest Info

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.

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).

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.

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.

Entry Info: The judges must understand the brewer’s intent in order to properly judge an entry in this style. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer.

A complex, fruity, pleasantly sour, wild wheat ale ferment5d 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).

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 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).

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 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.

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: 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 comparison.