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Rules / Reglas
Reglamento Copa Grano de Oro 2022
1. Aspectos generales
1.1 La Copa
Grano de Oro 2022 tiene como objetivo promover el
aprendizaje sobre la elaboraci�n de cerveza artesanal en sus distintos estilos.
1.2 En
adelante enti�ndase Copa Grano de Oro 2022 como Copa.
1.3
Enti�ndase de ahora en adelante Asociaci�n de Cerveza Artesanales de Costa
Rica como ACACR.
1.4 Enti�ndase
en adelante Beer Judge Certification Program como BJCP.
1.5 Todas
las personas participantes deber�n cumplir con los requisitos establecidos en
este reglamento, de lo contrario, las personas organizadoras se reservan el
derecho de excluir aquella cerveza que no est� dentro de las bases.
1.6 Las
personas participantes de la Copa declarar�n que sus muestras cumplen con las
condiciones establecidas de origen y fabricaci�n. Tambi�n declaran conocer las
bases y su compromiso a cumplir cada una de las obligaciones que se desprenden
de ellas.
1.7 Participan
en dos categor�as: Homebrewers y Cervecer�as.
1.8 En la
categor�a de Homebrewer la participaci�n es
individual.
1.9 Las
Cervecer�as y Brewpubs participan en la categor�a de
Profesionales.
1.10 Se
deben entregar tres botellas o latas por cada cerveza inscrita en los centros
de recepci�n establecidos.
1.11 Debe
respetar los plazos establecidos tanto en la inscripci�n como en la entrega de
las muestras.
2. Sobre las cervezas participantes
2.1 En
esta ocasi�n se permite todos los estilos de cerveza seg�n la gu�a de estilo de
BJCP 2015 (actualizada 2021).
2.2 Como
requisito cada una de las cervezas participantes debe de contener como
ingrediente adjunto: caf�, cacao o ambos.
2.3 Las
cervezas que se inscriban en esta copa pueden tener adem�s del ingrediente
requisito (caf�, cacao o ambos) cualquier otro ingrediente, es decir, no es
excluyente.
2.4 Dentro
de la inscripci�n se debe de especificar el ingrediente adjunto usado que es requisito
para esta Copa (caf�, cacao o ambos).
3. Sobre los costos
3.1 El
costo de la inscripci�n por muestra en la categor�a de Homebrewers
es de ₡7000
para las personas asociadas y ₡10.000 para las
personas no asociadas.
3.2 El
costo de la inscripci�n por muestra en la categor�a de Profesionales es de
₡10.000
para asociados y ₡14.000 para no asociados.
3.3 Para
ambas categor�as a partir de la tercera inscripci�n tendr� un descuento del 25%,
es decir, las dos primeras muestras pagan el costo mencionado en el punto 3.1 y
3.2 (seg�n sea el caso) y a partir de la tercera se paga el precio con el
descuento indicado.
3.4 Cabe
destacar que la ACACR no har� devoluci�n del dinero de las muestras que
incumplan este reglamento.
4. Sobre la inscripci�n
4.1 La
inscripci�n de las muestras de esta Copa se llevar� a cabo a partir de la
publicaci�n de este y hasta el s�bado 15 de octubre del 2022 a las 11:59 P.M.
4.2 Pasos
para la inscripci�n de las muestras:
4.2.1
Inscribir la cerveza en: http://acacr.net/copacasera
4.2.2
Dentro de la inscripci�n se debe de mencionar el estilo en relaci�n a la gu�a
BJCP 2015 (actualizada 2021) y el ingrediente requisito usado (caf�, cacao o
ambos).
4.2.3
Realizar el pago por medio de:
(c�dula jur�dica 3-002-671123)
Cuenta IBAN BAC CR12010200009348549518
BAC Credomatic: 934854951
4.2.4
Una vez realizado el pago se debe enviar el comprobante de pago por medio del
correo: [email protected]
4.2.5
En cuanto se confirme el pago mediante el correo mencionado, se habilita la
opci�n para imprimir la etiqueta o etiquetas.
4.3 La
confirmaci�n del pago puede tardar entre 24 horas y 48 horas. Tome este tiempo
en cuenta si necesita imprimir, etiquetar y entregar las muestras.
5. Sobre el etiquetado de las muestras
5.1 Una
vez inscritas las cervezas, se debe seguir estos pasos para el etiquetado:
5.1.1
Se debe imprimir las etiquetas.
5.1.2
Una vez impresas se deben emplasticar por ambos lados y luego recortarlas.
5.1.3
La etiqueta debe colocarse con cinta adhesiva gruesa a cada una de las
botellas o latas.
5.2 Luego
de finalizado el proceso de etiquetado debe entregar las muestras.
6. Sobre la recepci�n de las muestras
6.1 La
recepci�n de muestras se realizar� a partir de la publicaci�n de este y hasta
el s�bado 15 de octubre del 2022, de acuerdo con los horarios de los centros de
recepci�n (es importante que se tome en cuenta que los d�as feriados pueden
estar cerrados o con horario diferenciado los centros de recepci�n).
6.2 Los
centros de recepci�n son: Cervecer�a Numu
(Guanacaste), Cervecer�a Tierra y Libertad (Lim�n), Cervecer�a Porte�a
(Puntarenas), Beer Designers
(Alajuela), Stiefel Pub (Barrio Otoya, Escaz�),
Soberanos (Heredia y Barrio Escalante), Craic (Barrio
La California), Mackavela (Los Yoses).
6.3 No se
recibir�n muestras despu�s de la fecha establecida.
7. Sobre los jueces y el juzgamiento
7.1 El
jurado de la Copa estar� compuesto por jueces BJCP y personas especialistas en caf�,
cacao o ambos.
7.2 El
juzgamiento sobre las muestras inscritas se realizar� de la siguiente forma:
7.2.1
Se utilizar� la metodolog�a del BJCP para evaluar las cervezas.
7.2.2
Los criterios para la puntuaci�n ser�n basados en la Gu�a de Estilos, �BJCP
Style Guidelines, 2015 Edition�
actualizada 2021, que puede descargarse en el siguiente enlace: https://www.bjcp.org/docs/2015_Guidelines_Consolidated.pdf
7.2.3
La escala de evaluaci�n es de 0 a 50 puntos.
7.2.4
Los fermentos ser�n servidos en muestras de 3oz aproximadamente usando vasos de
vidrio transparentes.
7.2.5
El juez degusta la cerveza y completa el instrumento proporcionado por la
organizaci�n.
7.2.6
Los jueces evaluar�n la cerveza contra la definici�n oficial del estilo del
BJCP.
7.2.7
Se llevar� a cabo el Best of
Show (BOS) con las 10 cervezas con mejor
puntuaci�n.
7.2.8
De las 10 cervezas mejor puntuadas en la copa, en cada categor�a (Homebrewer y Profesional), los jueces determinar�n a cu�les
se les entregar� medalla a saber: 1 oro, 1 plata y 1 bronce.
7.3 El
juzgamiento se llevar� a cabo entre el viernes 21 de octubre y el s�bado 22 de octubre,
el lugar se comunicar� oportunamente.
8. Sobre la premiaci�n
8.1 El
lugar, fecha y hora de la premiaci�n se anunciar� por medio de las redes
sociales de la ACACR oportunamente. Ser� un evento abierto al p�blico.
8.2 La premiaci�n
se realizar� de la siguiente forma:
8.2.1 Al
ser una copa de especialidad y desde el BOS mencionado en el punto 7.2.7, se
premiar� con 1 medalla de oro, 1 medalla de plata y 1 medalla de bronce
en cada categor�a establecida (Homebrewer y
Profesional).
8.2.2 En
esta copa se continuar�n sumando los puntos en el registro acumulado de quienes
obtengan medallas (participan ambas categor�as: Homebrewers
y Profesional) en competencias realizadas por la ACACR con el fin de otorgar el
premio de Homebrewer 2022 y Profesional
2022, el cual se entregar� en la primera competencia del 2023 a quienes
cumplan con las siguientes condiciones: a) Estar asociado y al d�a con
el pago de la anualidad 2022 y 2023, b) Participar en todas las
competencias realizadas por la ACACR durante el 2022, c) Obtener medalla
(se puntuar� de la siguiente manera: 3 puntos medalla de oro, 2 puntos medalla
de plata, 1 punto medalla de bronce), d) Tener la mayor cantidad de
puntos acumulados, e) Participar en al menos una competencia
internacional, puntos adicionales si obtiene medalla a saber: 3 puntos medalla
de oro, 2 puntos medalla de plata, 1 punto medalla de bronce.
9. Sobre la retroalimentaci�n
9.1 La
retroalimentaci�n se enviar� por medio de correo electr�nico.
9.2 En la
retroalimentaci�n se proporcionar� los datos de las personas que hayan juzgado
su cerveza, en caso de tener dudas o comentarios cont�ctese directamente con
quien la juzg�.
9.3 Esta
retroalimentaci�n se estar� enviando un mes calendario posterior al d�a del
juzgamiento como tiempo m�ximo.
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BJCP 2015 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Click or tap on the name to view the subcategory's requirements.
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Number of Bottles Required Per Entry: 3
Judging Session Locations and Dates
Competition judging dates are yet to be determined. Please check back later.
Best of Show / Mejor de la Copa
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Awards / Premios
VI. SOBRE LOS PREMIOS
- Se premiarán 3 medallas de oro, 3 medallas de plata y 3 medallas de bronce por homebrewers y brewers, es decir dos categorías.
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Circuit Qualification
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Young, unfiltered, unpasteurized versions of the traditional German beer styles, traditionally served on tap from the lagering vessel. The name literally means "cellar beer" - implying a young, fresh beer served straight from the lagering cellar. Since this serving method can be applied to a wide range of beers, the style is somewhat hard to pin down. However, there are several common variants that can be described and used as templates for other versions. Sometimes described as Naturtrub or naturally cloudy. Also sometimes called Zwickelbier, after the name of the tap used to sample from a lagering tank.
Entry Info: The entrant must specify whether the entry is a Munich Kellerbier (pale, based on Helles) or a Franconian Kellerbier (amber, based on Marzen). The entrant may specify another type of Kellerbier based on other base styles such as Pils, Bock, Schwarzbier, but should supply a style description for judges.
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.
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a bock (standard or doppelbock). A weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark are more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.
Entry Info: The entrant must specify whether the entry is a pale or a dark variant.
Recognizable as an IPA by balance - a hop-forward, bitter, dryish beer - with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%); if no strength is specified, standard will be assumed. This subcategory is a catch-all for entries that DO NOT fit into one of the defined BJCP Specialty IPA types: Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, or Red IPA. Entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) - except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA). If the entry falls into one of the currently defined types (Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, Red IPA), it should be entered into that salient subcategory type.
An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, similar to a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, chocolate, toffee, and/or dark fruit malt 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: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. 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: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
An American IPA with intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific 'juicy' character for which this style is known. The style is still evolving, but this style is essentially a smoother, hazier, juicier American IPA. In this context, ‘juicy’ refers to a mental impression of fruit juice or eating fresh, fully ripe fruit. Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are beyond this range; IPAs should always be drinkable. Haziness comes from the dry hopping regime, not suspended yeast, starch haze, set pectins, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
A complex, fruity, pleasantly sour, wild wheat ale fermented 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).
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.
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).
The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.
Entry Info: Catch-all category for other historical beers that have NOT been defined by the BJCP. The entrant must provide a description for the judges of the historical style that is NOT one of the currently defined historical style examples provided by the BJCP. Currently defined examples are: Gose, Piwo Grodziskie, Lichtenhainer, Roggenbier, Sahti, Kentucky Common, Pre-Prohibition Lager, Pre-Prohibition Porter, London Brown Ale. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it.
A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
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.
A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.
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 fruit, spice, and beer, but still recognizable as a 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.
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 and spices, herbs, or vegetables (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).
A harmonious marriage 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.
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. The entrant must specify the type of additional fermentable sugar or special process employed.
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).
An amber to copper, 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 Thanksgiving traditions.
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., pumpkin pie spice). The beer must contain spices, and may contain vegetables and/or sugars.
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 base beer enhanced by the flavor of additional grain.
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 alternative grain used.
A harmonious marriage of sugar and beer, but still recognizable as a beer. The sugar character should both 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 sugar used.
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.
Based on declared clone beer.
Entry Info: The entrant must specify the name of the commercial beer being cloned, 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. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink.
Entry Info: The entrant must specify the styles being mixed. The entrant may provide an additional description of the sensory profile of the beer or the vital statistics of the resulting 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.
Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.
Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used.
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).
Substantial. May be significantly tannic, depending on fruit added.
Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.
Typically like a dry white wine, balanced, and with low astringency and bitterness.
Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).
This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water.
Entry Info: Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).
Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.
Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant must specify variety/varieties used.
This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the other BJCP categories.
Entry Info: Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).
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 light and refreshing wheat ale with a clean lactic sourness that is balanced by a fresh fruit addition. The low bitterness, light body, moderate alcohol content, and moderately high carbonation allow the flavor and aroma of the fruit to be the primary focus of the beer. The fruit is often, but not always, tropical in nature. This beer is stronger than a Berliner Weiss and typically features fresh fruit. The kettle souring method allows for fast production of the beer, so this is typically a present-use style. It may be bottled or canned, but it should be consumed while fresh.
Entry Info: Entrant must specify the types of fresh fruit(s) used.
