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Rules
To celebrate 30 years of Beerfest, the theme of this year’s competition will be Retro Beers. We have 6 BJCP style categories and a 7th Reto beer knock-out competition.
» Brewers are limited to two entries in each category but may only enter each subcategory once.
» One bottle/can per entry (500ml minimum - 750ml preferred) - See special requirements for Retro Beer Category
» All entries must have labels attached.
Labels can be printed directly from this website. After completing your registration print the label and ATTACH TO BOTTLE/CAN with sticky tape.
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).
The competition organisers are not responsible for mis-categorised entries, or entries that arrived damaged.
Qualified judging of all entries is the primary goal of our event. Judges will evaluate and score each entry. The average of the scores will rank each entry in its category.
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.
Bottles will not be returned to entrants.
PRIZE CATEGORIES
1) SESSION(≤ 4% ABV)
- Berliner Weisse [BJCP 23A]
- Scottish Light [BJCP 14A]
- Scottish Heavy [BJCP 14B]
- American Light Lager [BJCP 1A]
- Dark Mild [BJCP 13A]
- German Leichtbier [BJCP 5A]
- Czech Pale Lager [BJCP 3A]
- Ordinary Bitter [BJCP 11A]
2) WHEAT & RYE
- Weissbier [BJCP 10A]
- Witbier [BJCP 24A]
- Roggenbier; Historical Beer [BJCP 27]
- American Wheat Beer [BJCP 1D]
- Dunkles Weissbier [BJCP 10B]
- Weizenbock [BJCP 10C]
- Wheatwine [BJCP 22D]
3) STRONG ALE & LAGER
- American Strong Ale [BJCP 22B]
- Doppelbock [BJCP 9A]
- Eisbock [BJCP 9B]
- Wee Heavy [BJCP 17C]
- British Strong Ale [BJCP 17A]
- Old Ale [BJCP 17B]
- English Barleywine [BJCP 17D]
- American Barleywine [BJCP 22C]
4) SOUR & WILD ALE
- Gose [BJCP 23G]
- Lambic [BJCP 23D]
- Gueuze [BJCP 23E]
- Fruit Lambic [BJCP 23F]
- Straight Sour Beer [BJCP 28D]
- Flanders Red Ale [BJCP 23B]
- Oud Bruin [BJCP 23C]
- Brett Beer [BJCP 28A]
- Mixed-Fermentation Sour Beer [BJCP 28B]
- Wild Specialty Beer [BJCP 28C]
5) FRUIT & SPICE BEER
- Fruit Beer [BJCP 29A]
- Fruit and Spice Beer [BJCP 29B]
- Specialty Fruit Beer [BJCP 29C]
- Spice, Herb, or Vegetable Beer [BJCP 30A]
- Autumn Seasonal Beer [BJCP 30B]
- Winter Seasonal Beer [BJCP 30C]
- Specialty Spice Beer [BJCP 30D]
6) SMOKED & WOOD AGED BEER
- Classic Style Smoked Beer [BJCP 32A]
- Specialty Smoked Beer [BJCP 32B]
- Wood-Aged Beer [BJCP 33A]
- Specialty Wood-Aged Beer [BJCP 33B]
7) RETRO BEER
What is a Retro beer? That is for you to decide and the judges to determine. It should be a Brew that captures the essence of a bygone era and resonates with the judges' taste buds. How well does your beer transport the drinker back in time? Extra points for creativity and historical accuracy!
See instructions on the Info page
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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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Entry Acceptance Rules
Number of Bottles Required Per Entry: 1
» One bottle/can per entry (750ml preferred) - See special requirements for Retro Beer Category
» All entries must have labels attached (Labels can be printed directly from this website).
- We will be using the BJCP 2021 guidelines https://www.bjcp.org/news/bjcp-releases-2021-beer-style-guidelines/
- Brewers can enter up to two entries per category, but not two entries into the same style.
- Exception for the Retro Beer Category where only 1 entry per brewer is allowed
- Entrants must nominate a designated Style.
Beers in each Category will be judged by a panel of at least 2 judges. Completed scoresheets will be returned to entrants.
You must be a resident of Victoria to enter.
your registration print the label and ATTACH TO BOTTLE/CAN with sticky tape.
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Judging Sessions
Session 1 - Morning
Saturday 24 February, 2024 8:00 AM, ChST
Session 2 - Afternoon
Saturday 24 February, 2024 12:00 PM, ChST
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Best of Show
Retro Beer
Enter the Beerfest Retro Beer competition and compete for some great prizes.
Entrants will have their brewing mettle tested as beers go head to head in a single-elimination tournament.
What is a Retro beer? That is for you to decide and the judges to determine. It should be a Brew that captures the essence of a bygone era and resonates with the judges' taste buds. How well does your beer transport the drinker back in time? Extra points for creativity and historical accuracy!
How to enter: you need to enter 2 x 750ml bottles (or 3 x 500ml) to enter this part of the competition.
We will randomly assign beers for the comp and they will be judged head-to-head over several rounds to determine whose beer reigns supreme.
Beers will not be judged to BJCP styles, instead, a panel of judges will vote on their favourite in each round until an ultimate champion is found.
FAQ
1) Why aren't styles specified?
There are a lot of beers that do not strictly match a BJCP style. We wanted to make the Retro Beer comp fun and allow people to brew anything.
2) What does Retro beer really mean?
Brews that capture the essence of a bygone era and resonate with the judges' taste buds. How well does your beer transport the drinker back in time? Extra points for creativity and historical accuracy!
3) How do I enter?
Entry is the same as the other categories. Select Retro 50A as the style, and briefly describe the beer. You need to enter 2x750ml (or 3 x 500ml) bottles to ensure we have enough if you make it to the final rounds.
4) How are the beers going to be judged?
Beers will be sampled head-to-head entry by a panel of judges who will vote on which beer they prefer. It is single elimination. The winner of each matchup moves on to the next round. Once you lose a round you are out of the comp
5) Will I get feedback?
There will be no written feedback for this part of the competition. You will be able to see which beers you were judged against and which the judges preferred (all other categories will receive the standard BJCP scorecards)
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Awards
The awards ceremony will take place once judging is completed.
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.
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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.
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.
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.
Entry Info: Required: provide a description of your Reeto Beer. This will be provided to the Judges.
