The St. Louis Brews

1996 Happy Holidays Homebrew Competition

Here are the ribbon winners in the 1996 competition. The complete results are also online.

Dear Brewers:
The St. Louis Brews are pleased to announce the upcoming 1996 Happy Holiday Homebrew Competition. Last year's competition drew almost 300 entries. Each year we're getting more and more. The competition will be sanctioned by the BJCP. And we plan to offer prizes in as many catagories as possible.

The competition will be held on Saturday December 7. Entries must be received by November 30. Competition rules and regulations are available from this web page. Hard copies can be obtained by writing to the Competition Coordinator at the address below.

We'll also be trying something new this year. That's electronic registration for both judges and competition entries. The registration can be accessed from this web page. Hard copy registrations will be entered by the organizers into the same electronic format, giving us a jump start on generating results and reports for the competitors. As an incentive, on-line entries will be $4.00 each, regardless of the number of entries. If your friends don't have direct access to this web page, they can still enter online via your account.

Please let others know about the competition.
Hope to see your entries there.

Jerry Dahl, Competition Coordinator
9 Adams Lane
St. Louis, MO 63122-4405

The St. Louis Brews thank Ray Brice for the use of the online registration pages which he created.

If you have any problems using this service, contact Jack Baty.

A. ELIGIBILITY AND CATEGORIES

1: Anyone may enter. Contestants will be considered as an individual entrant on the basis of person's name appearing on registration form. Applicable entry fees and entry limitations shall apply.

2: Homebrewer may not use homebrewing facilities other than their own, unless brewed with the help of the owner of other homebrewing facilities; furthermore, in this case, the beer must be entered under the name of all brewers who helped. Beers brewed in commercially licensed facilities, whether for commercial research or production, or for any other purpose, are ineligible.

3: Beer and mead entries will be judged in classes and subcategories listed under BEER AND MEAD CATEGORIES.

4: Entries must be referred to by Class NUMBER and Subcategory LETTER. Any homebrew that is made without the use of malt extract, i.e., using exclusively all grains, MUST be indicated as such on registration form.

B. HOW TO ENTER, WHAT TO ENTER

1: Entry Fees: $4.00 for each online entry. (Entries submitted on paper are $5.00 each for four or fewer entries; $4.00 each for five or more entries. Therefore, it costs $20.00 for four entries and $20.00 for five entries. Enter more and save!) All checks should be made payable to the St. Louis Brews.

2: Entry Requirements: Bottles must be 10- to 14-ounce green or brown glass and clean and free of any labels (inked, paper, or otherwise). Bottles with formed-in-glass brand names or labels (such as Bass) are prohibited. Entrants are encouraged to use brown, long-neck returnable bottles for maximum protection from light and breakage. Use a rubber band to attach to each bottle a paper with your name and the entry number assigned by the online-entry program. The use of tape or glue to attach forms is not acceptable. For the competition, homebrewing competitors must enter two bottles for each subcategory entered. NOTE: Grolsch-type swing tops are not acceptable. Soft drink or other printed crowned caps are acceptable; however, they need to be blacked-out with a black marking pen to assure anonymity in all judging situations.

3: Recipe must be submitted with entry. Entrants agree to allow (at no cost) publication of recipe by the St. Louis Brews in any publication. Entrant will receive all due credit.

4: All entry fees, names of competitor, address, phone number, Class and Subcategory entered and recipes must accompany entries when submitted. No entries will be returned whether received late or otherwise. All entries become property of the St. Louis Brews.

5: Use official registration and recipe forms (or copies) when possible.

6: Beers will be disqualified for entry requirements infractions. These entries may still be judged but will be ineligible for awards or prizes.

C. WHERE TO ENTER, WHEN TO ENTER

1: Ship your entries as early as possible. They will be refrigerated within 24 hours of receiving, thus helping to preserve the quality that we receive them in. Sorry, we cannot make any exceptions.
2: Entries accompanied with fees and registration information may be dropped off at either of the following locations by 5 PM, Saturday, November 29, 1996:

	The St. Louis Brews                             The St. Louis Brews
	c/o St. Louis Wine                              c/o Worm's Way Garden 
	& Beermaking                                    & Homebrew Supplies
	251 Lamp & Lantern Village                      2063 Concourse
	Clayton Road & Woods Mill Road                  St. Louis, MO  63141
	Chesterfield, MO  63017                         (800) 285-9676
	(314) 230-8277

3: Out-of-State Entries:
It is legal to ship your entries via UPS or air freight. The Alcohol, Tobacco, and Firearms Division of the Internal Revenue Service says it's legal. Usually you will be asked the contents of the package; your reply should be: "Bottles, but they are double-boxed and padded well." Please send deliveries to either:

	The St. Louis Brews                             The St. Louis Brews
	c/o St. Louis Wine                              c/o Worm's Way Garden 
	& Beermaking                                    & Homebrew Supplies
	251 Lamp & Lantern Village                      2063 Concourse
	Clayton Road & Woods Mill Road                  St. Louis, MO  63141
	Chesterfield, MO  63017                         (800) 285-9676
	(314) 230-8277

PACK YOUR ENTRIES WELL: Line the inside of your carton with a plastic trash bag. Partition and pack each bottle with adequate packaging material. Clearly state "GLASS-FRAGILE. THIS SIDE UP"NON-PERISHABLE FOOD should weigh less than 40 pounds. It is not necessary to state specific contents of your package of non-perishable food. Send entries as soon as possible. Entries must be received by 5 PM, November 29, 1996. No late entries will be accepted.

D. JUDGING

1: Judging will be done in open session on December 7. In the first round, each judge will score 5 to 10 entries on one Class or Subcategory, selecting the best three. The second round consists of all those beers selected in the first round. In this round a group of judges scores each beer in one class. The winner in each class is then judged by a group of the most experienced judges for the best of show. Every attempt will be made to have more than one judge evaluate an entry in the first round. Every attempt will be made to chill all entries appropriately. Decisions of the judges are final. Winners will be announced at the St. Louis Brews Holiday Banquet, Saturday, December 7. All winners will be notified. Every reasonable effort will be made to return score sheets and judges' comments to all entrants. Results will also be found on this web page.

E. AWARDS AND PRIZES

1996 HHHC Ribbon Winners

1996 HHHC Complete Results

1: First, second, and third-place prizes will be awarded in each Class. (NOTE: Lager Fruit Beers, Lager Herb Beers, Lager Porters, and Lager Specialty Beers will be combined, and judged, with their respective Ale Classes.) In addition, there will be first, second, and third place ribbons awarded in all categories. Entrants will be considered for the Midwest Brewers of the Year competition.
2: Brewmaster Certificates will be awarded to any brewer whose achievements are outstanding on the basis of the judges' final scoring and the following standards:

	Brewmaster's Gold Certificates:    Scores of 40-50 (excellent, the finest)
	Brewmaster's Silver Certificates:  Scores of 30-39 (very good)
	Brewmaster's Bronze Certificates:  Scores of 25-29 (good)

F. BEER AND MEAD CATEGORIES

There are a total of 28 Categories: 25 Ale and Lager, and 3 of mead. Some have Subcategories, using small-letter designations. If a beer is entered, for example, as "12c Doppelbock" it will be judged as a doppelbock, but against the other bock beers. Each beer will be judged according to how the entrant subcategorized it, not what the judges think it should have been.

Access the on-line entry form

Descriptions of Classes:

Class 28: CHRISTMAS BRAU
This is an "anything goes" style which is generally considered a winter warmer. The beer should be alcoholic, with a full body and a complex flavor. The beer should be formulated with the following minimum constituents:

28a HOLIDAY BEER

A strong warming beer with complexity. 1) All extract: at least 3 brands or types. 2) All grain: at least 2 primary grains. 3) Extract/Grain (partial mash): 1 primary grain and 2 extracts. 4) Adjuncts: At least 1 specialty grain or adjunct (crystal, black patent, flaked barley, flaked rice, brown sugar, honey, etc.) must be used. 5) Hops: At least 4 hop varieties. 6) Gravities: Original specific gravity must be greater than 1.060. 7) Yeast: Ale, Lager, or Champagne. 8) Fermentation: Primary and Secondary fermenting temperatures are left up to the brewer's discretion. NOTE: each primary extract and/or grain must make up a minimum of 15% of the total weight of extracts and/or grains.

ALES

Ales are distinguished by the use of top-fermenting yeasts. These yeast strains perform at warmer temperatures, the ferments are faster, and fermentation by-products are generally more evident. Ales tend to have a very pronounced palate, where esters, fruitiness, or clove-like qualities play a part.

Class 1: BARLEYWINE
An English term for an extra-strong ale (implied to be as strong as wine).

1a BARLEY WINE ALE:: Copper to medium brown. Malty sweetness. Fruity/estery. Medium to high bitterness. Hop aroma and flavor OK. Alcoholic taste. Low/medium diacetyl OK. Original specific gravity: 1.090-1.120, percent alcohol by volume: 8.4-12%. International Bittering Units: 50-100. Color SRM: 14-22.

Class 2: BELGIAN-AND FRENCH ALE
There are hundreds of styles of Belgian beers; the Subcategories represent a few that are available in the United States and Canada.

2a FLANDERS BROWN:: Slight sourness and spiciness. Deep copper to brown. Fruity/estery. No hop flavor or aroma. Low to medium bitterness. Low diacetyl OK. Original specific gravity: 1.045-56, percent alcohol by volume: 4.8-5.2%. International Bittering Units: 15-25. Color SRM: 10-20.
2b DUBBEL:: Dark amber to brown. Sweet malty, nutty aroma. Faint hop aroma OK. Medium to full body. Low bitterness. Low diacetyl OK. Original specific gravity: 1.050-70, percent alcohol by volume: 6-7.5%. International Bittering Units: 18-25. Color SRM: 10-14.
2c TRIPPEL:: Light/pale color. Light malty and hop aroma. Neutral hop/malt balance. Finish may be sweet. Medium-full body. Alcoholic but best examples do not taste strongly or alcohol. Original specific gravity: 1.070-95, percent alcohol by volume: 7-10%. International Bittering Units: 20-25. Color SRM: 3.5-5.5.
2d BELGIAN ALE:: Pale Color. A Belgian "pale ale." Bitterness subdued. Light to medium body. Low malt aroma. Slight acidity OK. Low diacetyl OK. Original specific gravity: 1.044-54, percent alcohol by volume: 4-6%. International Bittering Units: 20-30. Color SRM: 3.5-12.
2e BELGIAN STRONG ALE:: Pale to dark brown. Alcoholic. Can be vinous. Darker beers are colored with candy sugar and not so much dark malt. Full body. Original specific gravity: 1.063-95, percent alcohol by volume: 4-6%. International Bittering Units: 20-50. Color SRM: 3.5-20.
2f WHITE:: Unmalted wheat and malted barley. Oats OK. May be spiced with coriander seed, orange peel, (noble-type) hops, flavor and aroma desired. Low to medium bitterness. Low to medium body. Dry. Low diacetyl OK. Low-medium esters. Original specific gravity: 1.044-50, percent alcohol by volume: 4.5-5.2%. International Bittering Units: 15-25. Color SRM: 2-4.
2g BIERE DE GARDE:: Deep golden to deep copper/light brown. Medium to high malt flavor. Light to medium body. Medium hop bitterness. Light to medium hop flavor and aroma. May have light to medium fruitiness, esteriness. Lager yeast may be used. Earthy, cellar-like, musty aromas OK. Traditionally, a French-style beer that improves with some aging. Original specific gravity: 1.060-80, percent alcohol by volume: 4.5-8%. International Bittering Units: 25-30. Color SRM: 8-12.

Class 3: BELGIAN-STYLE LAMBIC:

3a FARO:: Lambic with sugar and sometimes caramel added. Pale to light amber. Original specific gravity: 1.044-56, percent alcohol by volume: 5-6%. International Bittering Units: 11-13. Color SRM: 6-15.
3b GUEUZE:: Unflavored Lambic. Pale. Often very dry. Diacetyl very low. Original specific gravity 1.044-46, percent alcohol by volume: 5-6%. International Bittering Units: 11-13. Color SRM: No standard.
3c FRUIT (Framboise, Kriek, Peche):: Raspberry, cherry, peach, etc., fermented and flavored Lambic. Fruit flavor, aroma, and color are intense. Sourness predominates. Often very dry. Original specific gravity: 1.040-72, percent alcohol by volume: 5-7%. International Bittering Units: 15-21. Color SRM: No standard.

Class 4: BROWN ALES
There are a variety of brown ales included in this style.

4a ENGLISH BROWN ALES:: Medium to dark brown. Sweet and malty. Low bitterness. Hop flavor and aroma low. Some fruitiness and esters. Medium body. Low diacetyl OK. Original Specific Gravity: 1.040-50, percent alcohol by volume: 4-5.5%. International Bittering Units: 15-25. Color SRM: 15-22.
4b ENGLISH MILD:: Low alcohol. Medium to very dark brown. Low hop bitterness, flavor and aroma. Mild maltiness. Light body. Low esters. Original specific gravity: 1.032-36, percent alcohol by volume: 2.5-3.6%. International Bittering Units: 14-20. Color SRM: 17-34.
4c AMERICAN BROWN:: Medium to dark brown. High hop bitterness, flavor, and aroma. Medium maltiness and body. Low diacetyl OK. Original specific gravity: 1.040-55, percent alcohol by volume: 4-5.5%. International Bittering Units: 25-60. Color SRM: 15-22.

Class 5: ENGLISH STYLE PALE ALES
There are two subcategories in this class.

5a CLASSIC ENGLISH PALE ALE:: Pale to deep amber/copper. Low to medium maltiness. High hop bitterness. Medium hop flavor and estery. Low diacetyl OK. Medium body. Original specific gravity: 1.044-56, percent alcohol by volume: 4.5-5.5%. International Bittering Units: 20-40. Color SRM: 4-11.
5b INDIA PALE ALE:: Pale to deep amber/coper. Medium body. Medium maltiness. Hop bitterness high. Hop flavor and aroma medium to high. Fruity/estery. Alcoholic strength evident. Low diacetyl OK. Original specific gravity: 1.050-60, percent alcohol by volume: 5-6%. International Bittering Units: 40-60. Color SRM: 8-14.

Class 6: AMERICAN STYLE PALE ALES
As with English style pale ales, there are two subcategories.

6a AMERICAN PALE ALE:: Pale to deep amber/red/copper. Low to medium maltiness. High hop bitterness. Medium hop flavor and aroma. Use of American hops such as Cascade, Willamette, Centennial (CFJ-90), etc. Fruity/estery. Low diacetyl OK. Medium body. Original specific gravity: 1.044-56, percent alcohol by volume: 4.5-5.5%. International Bittering Units: 20-40. Color SRM: 4-11.
6b AMERICAN WHEAT:: Pale to amber. Light to medium body. Low to medium bitterness. Malt and hop flavor and aroma OK. Low to medium fruitiness and esters. Low diacetyl OK Lager yeast OK. Original specific gravity: 1.030-50, percent alcohol by volume: 4.3-5.5%. International Bittering Units: 5-17. Color SRM: 2-8.

Class 7: ENGLISH BITTER:
Gold to copper. Low carbonation. Medium bitterness. May or may not have hop flavor or aroma. Low to medium maltiness. Light to medium body. Low to medium diacetyl OK. Fruitiness/esters OK.

7a ENGLISH ORDINARY:: Mildest. Original specific gravity: 1.035-38, percent alcohol by volume: 3-3.5%. International Bittering Units: 20-25. Color SRM: 8-12.
7b ENGLISH SPECIAL:: Moderate strength. Maltiness more evident along with increased hop character. Original specific gravity: 1.038-42, percent alcohol by volume: 3.5-4.5%. International Bittering Units: 25-30. Color SRM: 12-14.
7c ENGLISH EXTRA SPECIAL:: Strong bitter. Maltiness evident. Hop bitterness balanced with malt sweetness. Original specific gravity: 1.042-50, percent alcohol by volume: 4.5-5.5%. International Bittering Units: 30-35. Color SRM: 12-14.

Class 8: SCOTTISH ALE

8a SCOTTISH LIGHT:: Gold to amber. Low carbonation. Low bitterness. May or may not have hop flavor and aroma. Medium maltiness. Medium body. Low to medium dacetyl OK. Fruitiness/esters OK. Faint smoky character OK. Original specific gravity: 1.030-35, percent alcohol by volume: 3-4%. International Bittering Units: 9-15. Color SRM: 8-17.
8b SCOTTISH HEAVY:: Gold to amber to dark brown. Low carbonation. Low bitterness. May or may not have hop flavor and aroma. Medium to high maltiness. Medium body. Low to medium diacetyl OK. Fruitiness/esters OK. Faint smoky character OK. Original specific gravity: 1.035-40, percent alcohol by volume: 3.5-4%. International Bittering Units: 12-17. Color SRM: 10-19.
8c SCOTTISH EXPORT:: Gold to amber to dark brown. Low carbonation. Low to medium bitterness. May or may not have hop flavor and aroma. High maltiness. Medium to high body. Low to medium diacetyl OK. Fruitiness/esters OK. Faint smoky character OK. Original specific gravity: 1.040-50, percent alcohol by volume: 4-4.5%. International Bittering Units: 15-20. Color SRM: 10-19.

Class 9: PORTER

9a ROBUST PORTER:: Black. No roast barley character. Sharp bitterness of black malt, without high burnt/charcoal-like flavor. Medium to full-bodied. Malty sweet. Hop bitterness medium to high. Hop flavor and aroma: none to medium. Fruitiness/esters OK. Low diacetyl acceptable. Original specific gravity: 1.044-60, percent alcohol by volume: 5-6.5%. International Bittering Units: 25-40. Color SRM: 30+.
9b BROWN PORTER:: Medium to dark brown. No roast barley or strong burnt malt character. Light-medium body. Low to medium malt sweetness. Medium hop bitterness. Hop flavor and aroma: none to medium. Fruitiness/esters OK. Low diacetyl acceptable. Original specific gravity: 1.040-50, percent alcohol by volume: 4.5-6%. International Bittering Units: 23-30. Color SRM: 20-35.

Class 10: ENGLISH AND SCOTTISH STRONG ALE

Light amber to deep amber/copper. Medium-full body. Malty. Hop bitterness apparent but not aggressive, flavor and aroma can be assertive. Fruitiness/esters high. Alcoholic strength recognizable. Low diacetyl acceptable. Original specific gravity: 1.060-75, percent alcohol by volume: 6.5-8.5%. International Bittering Units: 30-40. Color SRM: 10-16.
10b STRONG "SCOTCH" ALE:: Similar to English Old/Strong Ale. Stronger, malty character. Deep copper to very black. Hop bitterness low. Diacetyl medium to high. Original specific gravity: 1.072-85, percent alcohol by volume: 6.2-8%. International Bittering Units: 25-35. Color SRM: 10-47.

Class 11: STOUT

11a CLASSIC DRY STOUT:: Black opaque. Light-medium body. Medium to high hop bitterness. Roasted barley (coffee-like) character required. Sweet maltiness and caramel malt evident. No hop flavor or aroma. Slight acidity/sourness acceptable. Low to medium alcohol. Diacetyl low to medium. Original specific gravity: 1.038-48, percent alcohol by volume: 3.8-5%. International Bittering Units: 30-40. Color SRM: 40 +.
11b FOREIGN STYLE:: Stronger version of Classic Dry Stout. Original specific gravity: 1.052-72, percent alcohol by volume: 6-7.5%. International Bittering Units: 30-60, Color SRM: 40+.
11c SWEET STOUT:: Overall character sweet. Black opaque. Medium to full body. Hop bitterness low. Roasted barley (coffee-like) character mild. No hop flavor or aroma. Sweet malty and caramel evident. Low to medium alcohol. Low diacetyl acceptable. Original specific gravity: 1.045-56, percent alcohol by volume: 3-6%. International Bittering Units: 15-25. Color SRM: 40+.
11d IMPERIAL STOUT:: Dark copper to black. Hop bitterness, flavor, and aroma medium to high. Alcohol strength evident. Rich maltiness. Fruitiness/esters OK. Full- bodied. Low diacetyl acceptable. Original specific gravity: 1.075-90, percent alcohol by volume: 7-9%. International Bittering Units: 50-80. Color SRM: 20+.

LAGERS

Lagers are produced with bottom-fermenting Saccharomyces uvarum (or carlsbergensis) strains of yeasts at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other fermentation by-products, creating a cleaner tasting product.

Class 12: BOCK

12a: TRADITIONAL GERMAN BOCK:: Copper to dark brown. Full body. Malty sweet character predominates in aroma and flavor with some toasted chocolate. Low bitterness. Low hop flavor (noble-type) OK. No hop aroma. No fruitiness or esters. Low to medium diacetyl acceptable. Original specific gravity: 1.066-74, percent alcohol by volume: 6-7.5%. International Bittering Units: 20-30. Color SRM: 20-30.
12b HELLES (LIGHT) BOCK:: Pale to amber. Other characteristics same as dark bock without chocolate character and medium to full body. Original specific gravity: 1.066-68, percent alcohol by volume: 6-7.5%. International Bittering Units: 20-35. Color SRM: 4.5-6.
12c DOPPELBOCK:: Light to very dark; amber to dark brown. Very full body. Malty sweetness evident in aroma and flavor can be intense. High alcoholic flavor. Slight fruitiness and esters OK, but not very desirable. Low bitterness. Low hop flavor (noble-type) OK. No hop aroma. Low diacetyl OK. Original specific gravity: 1.074-80, pct alcohol by volume: 6.5-8%. Internat'l Bittering Units: 17-27. Color SRM: 12-30.
12d EISBOCK:: A stronger version of Doppelbock. Deep copper to black. Very alcoholic. Original specific gravity: 1.092-1.116, percent alcohol by volume: 8.6-14.4%. International Bittering Units: 26-33. Color SRM: 18-50.

Class 13: BAVARIAN DARK

13a MUNICH DUNKEL:: Copper to dark brown. Medium body. Nutty, toasted, chocolate-like malty sweetness in aroma and flavor. Medium bitterness. Hop flavor and aroma (noble-type) OK. No fruitiness or esters. Low diacetyl OK. Original specific gravity: 1.052-56, percent alcohol by volume: 4.5-5%. International Bittering Units: 16-25. Color SRM: 17-23.
13b SCHWARZBIER:: Dark brown to black. Medium body. Roasted malt evident. Low sweetness in aroma and flavor. Low to medium bitterness. Low bitterness from roast malt. Hop flavor and aroma (noble-type) OK. No fruitiness, esters. Low diacetyl OK. Original specific gravity: 1.044-52, percent alcohol by volume: 3.8-5%. International Bittering Units: 22-30. Color SRM: 25-30.

Class 14: GERMAN LIGHT LAGER

14a DORTMUND/EXPORT:: Pale to golden. Medium body. Medium malty sweetness. Medium bitterness. Hop flavor (noble-type) and aroma OK. No fruitiness, esters, or diacetyl. Alcoholic warmth evident. Original specific gravity: 1.048-56, percent alcohol by volume: 4.8-6%. International Bittering Units: 23-29. Color SRM: 4-6.
14b MUNICH HELLES:: Pale to golden. Medium body. Medium malty sweetness. Low bitterness. Hop flavor and aroma (noble-type) OK. No fruitiness, esters. Low diacetyl OK. Original specific gravity: 1.044-52, percent alcohol by volume: 4.5-5.5%. International Bittering Units: 18-25. Color SRM: 3-5.

Class 15: CLASSIC PILSENER

15a GERMAN:: Pale to golden. Light to medium body. High hop bitterness. Medium hop flavor and aroma (noble-type). Low maltiness in aroma and flavor. No fruitiness, esters. Very low diacetyl OK. Original specific gravity: 1.044-50, percent alcohol by volume: 4-5%. International Bittering Units: 30-40. Color SRM: 2.5-4.
15b BOHEMIAN:: Pale to golden. Light to medium body. Medium to high bitterness. Low to medium hop flavor and aroma (noble-type). Low to medium maltiness in aroma and flavor. No fruitiness, esters. Low diacetyl OK. Original specific gravity: 1.044-56, percent alcohol by volume: 4-5%. International Bittering Units: 34-45. Color SRM: 3-5.

Class 16: AMERICAN LIGHT LAGER

16a DIET/LITE:: Very pale. Light body. Very low bitterness. No malt aroma or flavor. No hop aroma or flavor. Effervescent. No fruitiness, esters, or diacetyl. Original specific gravity: 1.024-46, percent alcohol by volume: 2.9-4.2%. International Bittering Units: 8-15. Color SRM: 2-4.
16b AMERICAN STANDARD:: Very pale. Light body. Very low bitterness. Low malt aroma and flavor. Low hop aroma and flavor OK. Effervescent. No fruitiness, esters, or diacetyl. Original specific gravity: 1.040-46, percent alcohol by volume: 3.8-4.5%. International bittering units: 5-17. Color SRM: 2-4.
16c AMERICAN PREMIUM:: Very pale to golden. Light body. Low to medium bitterness. Low malt aroma and flavor OK. Low hop flavor or aroma OK. Effervescent. No fruitiness, esters, or diacetyl. Original specific gravity: 1.046-50, percent alcohol by volume: 4.3-5%. International Bittering Units: 13-23. Color SRM: 2-8.
16d DRY:: Pale to golden. Light body. Low to medium bitterness. Low malt flavor or aroma. Low hop aroma and flavor. Effervescent. No fruitiness, esters, or diacetyl. No lingering aftertaste or bitterness. Original specific gravity: 1.040-50, percent alcohol by volume: 4-5%. International Bittering Units: 15-23. Color SRM: 2-4.
16e CREAM ALE/LAGER:: Very pale. Effervescent Light body. Low to medium bitterness. Low hop flavor or aroma OK. Low fruitiness/esters OK. Can use ale or lager yeasts or combination of both. Original specific gravity: 1.030-50, percent alcohol by volume: 4.3-5.5%. International Bittering Units: 5-17. Color SRM: 2-8.
16f AMERICAN DARK:: Deep copper to dark brown. Light to medium body. Low bitterness. Low malt aroma or flavor OK. Low hop flavor or aroma OK. Effervescent. No fruitiness, esters. Very low diacetyl OK. Original specific gravity: 1.040-50, percent alcohol by volume: 4-5.5%. International Bittering Units: 14-20. Color SRM: 10-20.

Class 17: VIENNA/OKTOBERFEST/MARZEN

17a VIENNA:: Amber to deep copper/light brown. Toasted malt aroma and flavor. Low malt sweetness. Light to medium body. Hop bitterness (noble-type) low to medium. Low hop flavor and aroma (noble-type). No fruitiness, esters, or diacetyl. Original specific gravity: 1.048-55, percent alcohol by volume: 4.4-6%. International Bittering Units: 22-28. Color SRM: 8-12.
17b MARZEN/OKTOBERFEST:: Amber to deep copper/orange. Malty sweetness, toasted malt aroma and flavor dominant. Medium body. Low to medium bitterness. Low hop flavor. Original specific gravity: 1.052-64, percent alcohol by volume: 4.8-6.5%. International Bittering Units: 22-28. Color SRM: 7-14.

MIXED STYLE (LAGER-ALE)

The following beers are fermented or aged with mixed traditions or could be brewed as an ale or lager.

Class 18: GERMAN STYLE ALE

18a GERMAN DUSSELDORF ALTBIER:: Copper to dark brown. Medium to high bitterness. Very low hop flavor. No hop aroma. Light to medium body. Low fruitiness and esters. Traditionally fermented warm but aged at cold temperatures. Very low diacetyl acceptable. Original specific gravity: 1.044-48, percent alcohol by volume: 4.3-5%. International Bittering Units: 25-35. Color SRM: 11- 19.
18b KOLSCH:: Pale gold. Low hop flavor and aroma. Medium bitterness. Light to medium body. Slightly dry, winy palate. Malted wheat. Lager or ale yeast or combination of yeasts OK. Original specific gravity: 1.042-46, percent alcohol by volume: 4.4-5%. International Bittering Units: 20-30. Color SRM: 3.5-5.

Class 19: FRUIT BEER

19a FRUIT BEER:: Any ale or lager made with fruit. Character of fruit should be evident in color, aroma, and flavor. Body, color, hop character and strength can vary greatly. Original specific gravity: 1.030-1.110, percent alcohol by volume: 2.5-12%. International Bittering Units: 5-70. Color SRM: 5-50.
19b CLASSIC STYLE FRUIT BEER:: Any classic style of ale or lager to which fruit has been added. Brewed to specify style. Original specific gravity: refer to individual styles, percent alcohol by volume: refer to specific styles. International Bittering units: refer to individual styles. Color SRM: refer to individual styles.

Class 20: HERB BEER

20a HERB BEER:: Any ale or lager with herbs. Character of herb or spice should be evident in color, aroma, and flavor. Body, color, hop character and strength can vary greatly. Original specific gravity: 1.030-1.110, percent alcohol by volume: 2.5-12%. International Bittering Units: 5-70. Color SRM: 5-50.
20b CLASSIC STYLE HERB BEER:: Any classic style of ale or lager to which herbs have been added. Brewer to specify style. Original specific gravity: refer to individual styles, percent alcohol by volume: refer to specific styles. International Bittering units: refer to individual styles. Color SRM: refer to individual styles.

Class 21: SPECIALTY BEER
Any ale or lager brewed using unusual techniques and/or fermentable ingredients other than (or in addition to) malted barley as a unique contribution to the overall character of the beer. Examples include (but are not limited to) the use of honey and maple sap or syrup or heating the wort with white-hot stones. Examples do not include fruit or herbs, though they can be used to add to the character of other uniquely fermentable ingredients.

21a SPECIALTY BEER:: Any non-classic style fitting above description. Original specific gravity: 1.030-1.110, percent alcohol by volume: 2.5-12%. International Bittering Units: 0-100. Color SRM: 0-100.
21b CLASSIC STYLE SPECIALTY BEER:: Any classic style of ale or lager to which special ingredients have been added or for which special processes have been used. Examples include (but are not limited to): honey Pilsener, maple porter, sorghum stout, pumpkin pale ale. Brewer to specify style. Original specific gravity: refer to individual styles, percent alcohol by volume: refer to specific styles. International Bittering units: refer to individual styles. Color SRM: refer to individual styles.

Class 22: SMOKED BEER

22a BAMBERGH-STYLE RAUCHBIER:: Oktoberfest style (see Oktoberfest) with a sweet smoky aroma and flavor. Dark amber to dark brown. Intensity of smoke medium to high. Low diacetyl acceptable. Original specific gravity: 1.048-52, percent alcohol by volume: 4.3-4.8%. International Bittering Units: 20-30. Color SRM: 10-20.
22b CLASSIC-STYLE SMOKED BEER:: Any beer that is based on a classic-style beer to which the brewer has added smoke characteristics. Brewer must clearly specify classic style of the beer on the entry form. Gravity, alcohol, bittering, color: refer to individual classic style beer is based on.
22c OTHER (BREWER TO SPECIFY STYLE):: All other beers with smoked characteristics.

Class 23: CALIFORNIA COMMON BEER

23a CALIFORNIA COMMON BEER:: Light amber to copper. Medium body. Toasted or caramel-like maltiness in aroma and flavor. Medium to high hop bitterness. Hop flavor medium to high. Aroma medium. Fruitiness and esters low. Low diacetyl acceptable. Lager yeast, fermented warm but aged cool. Original specific gravity: 1.040-55, percent alcohol by volume: 3.6-5%. International Bittering Units: 35-45. Color SRM: 8-17.

Class 24: WHEAT BEER (ALE)

24a BERLINER WEISSE:: Pale. Light body. Dry sharp lactic sourness. Fruity/estery. 60-70 percent malted wheat. Very low bitterness. No hop flavor or aroma. Effervescent. No diacetyl. Original specific gravity: 1.028-32, percent alcohol by volume: 2.8-3.4%. International Bittering Units: 3-6. Color SRM: 2-4.
24b GERMAN-STYLE WEIZEN/WEISSBIER:: Pale to golden. Light to medium body. 50 percent wheat malt. Clove and slight banana character. Fruity/estery. Clove, vanilla, nutmeg, smoke and cinnamon-like phenolics permissible. Mild sourness acceptable. Highly effervescent. Clouidiness acceptable. Low bitterness. Low hop flavor and aroma OK. No diacetyl. Original specific gravity: 1.048-56, percent alcohol by volume: 4.8-5.4%. International Bittering Units: 10-15. Color SRM: 3-9.
24c GERMAN-STYLE DUNKELWEIZEN:: Deep copper to brown. Dark version of Weizen. Chocolate-like maltiness evident. Banana and cloves and other phenolics may still be evident, but to a lesser degree. Stronger than Weizen. Medium body. Low diacetyl OK. Low hop flavor and aroma OK. Original specific gravity: 1.048-56, percent alcohol by volume: 4.8-5.4%. International Bittering Units: 10-15. Color SRM: 17-22.
24d GERMAN-STYLE WEIZENBOCK:: Usually deep copper to dark brown, but light versions can be amber to copper. Medium to full body. Alcoholic strength evident. Maltiness high. Low bitterness. Hop flavor and aroma absent. Banana and clove character apparent. Low diacetyl acceptable. Original specific gravity: 1.066-80, percent alcohol by volume: 6.5-7.5%. International Bittering Units: 10-20. Color SRM: 7-30.

MEAD

Meads are produced by the fermentation of honey, water, yeast, and optional ingredients such as fruit, herbs, and/or spices. Their final gravity determines whether they are: Dry -- 0.996 to 1.009, Medium -- 1.010 to 1.019, Sweet -- 1.020 or higher. Wine champagne, sherry, mead, ale or lager yeasts may be used.

Class 25: TRADITIONAL MEAD: Honey and water fermented with yeast having no types of flavorings. Sweet, medium or dry will be judged on their own merits.
25a SPARKLING TRADITIONAL MEAD:: Carbonated Traditional Mead. Original specific gravity: 1.050-90, percent alcohol by volume: 5-11%. International Bittering Units: 0. Color SRM: 0-4.
25b STILL TRADITIONAL MEAD:: Non-carbonated Traditional Mead. Original specific gravity: 1.090-1.140, percent alcohol by volume: 11-15%. International Bittering Units: 0. Color SRM: 0-5.

Class 26: MELOMEL, PYMENT, CYSER, BRAGGOT
Honey and water fermented with yeast with the addition of fruits, grape juice, apple juice, or malt respectively; all of which should be expressed in the flavor, aroma, and color. Sweet, medium or dry will be judged on their own merits.

26a SPARKLING:: Carbonated. Original specific gravity: 1.050-90, percent alcohol by volume: 5-11%. International Bittering Units: 0-15. Color SRM: 0-?.
26b STILL:: Non-carbonated. Original specific gravity: 1.090-1.140, percent alcohol by volume: 11-15%. International Bittering Units: 0-20. Color SRM: 0-?.

Class 27: METHEGLIN, HIPPOCRAS
Honey and water fermented with yeast with the addition of herbs, spices (metheglin) and spices, grapes (hipppocras); all of which should be expressed in the flavor, aroma, and color. Sweet, medium or dry will be judged on their own merits.

27a SPARKLING:: Carbonated. Original specific gravity: 1.050-90, percent alcohol by volume: 5-11%. International Bittering Units: 0-15. Color SRM: 0-?.
27b STILL:: Non-carbonated. Original specific gravity: 1.090-1.140, percent alcohol by volume: 11-15%. International Bittering Units: 0-20. Color SRM: 0-?.

Access the on-line entry form