This article is an appendix to our competition presentation page (visit it to review the rules and registration details). Here, we will only detail the 6 categories in contention.
This competition offers fairly open categories; the types of beers listed in the descriptions are merely suggestions, and you are not required to strictly adhere to them.
However, while we do not demand the precision of BJCP-style guidelines, you must still stay within the limits of the presented categories.
| Contents I. Strong Hoppy Beer II. Light Hoppy Beer III. Strong Malty Beer IV. Light Malty Beer V. Roasted Beer VI. Special Beer |
I. Strong Hoppy Beer >6% ABV
Relatively high in alcohol (over 6%).
The hops must dominate the balance of the beer. If the malt, acidity, or yeast largely dominate, it is off-topic.
Bitterness can prevail and even be pronounced. HOWEVER, a dominant sweetness is not a fault (e.g., West Coast vs. NEIPA).
The beer can be clear, slightly hazy, or fully hazy. Its color can range from very pale to slightly golden (shiny coppery reflections are acceptable). However, the beer should not appear dull. A bright appearance is essential.
The foam can range from light to well-present. Good retention is a plus. A gush, on the other hand, will not be tolerated.
The body/texture can be round or dry. A slight perception of alcohol is not mandatory but is not disqualifying. There should not be excessive astringency. The carbonation level can range from balanced to low.
The dominant aromas and flavors should be bright and clean, with primarily fruity, resinous, and/or herbal notes.
Examples of beer styles: NEIPA, DIPA, West Coast IPA…
II. Low ABV Hoppy Beer <6%
Relatively low in alcohol (under 6%).
The hops must dominate the balance of the beer. If malt, acidity, or yeast largely dominate, it is off-topic.
Bitterness can prevail and even be pronounced.
The beer can be clear, slightly hazy, or fully hazy. However, it must not appear dull. A bright appearance is essential. Foam can range from light to well-present. Good retention is a plus. A gush, however, will not be tolerated.
The body/texture can be round or dry, but alcohol should not be felt, nor should there be excessive astringency.
The carbonation level can range from balanced to well-present.
The dominant aromas and flavors should be bright and clean, featuring mainly fruity, floral, resinous, and/or herbal notes.
Examples of styles: Pale Ale, Czech Pils, Session IPA…
III. Strong Malty Beer >6% ABV
Relatively high in alcohol (over 6%).
Malt (grain, biscuit, caramel) must dominate the balance of the beer.
If hops, acidity, or yeast largely dominate, it is off-topic.
If roasted flavors (coffee/cocoa) largely dominate, the beer will also be considered off-topic. Sweetness is tolerated, and bitterness must absolutely be subdued.
The beer can be clear to slightly hazy. Its color can range from light blonde to slightly brown. However, it must not appear dull. A bright appearance is essential.
Foam should ideally be present. Its durability is a plus. A gush, however, will not be tolerated.
The body/texture can be round or dry. A slight perception of alcohol is not mandatory but not disqualifying. Excessive astringency should be avoided.
The carbonation level can range from balanced to well-present.
The dominant aromas and flavors must be bright, clean, and balanced, primarily featuring cereal, bread, grain, and/or light caramel notes. A slightly honey-like aspect is accepted as long as it does not dominate.
Dark beer styles with little to no roasted aromas (Doppelbock, Wee Heavy…) can fit into this category.
IV. Low ABV Malty Beer (<6%)
Relatively low in alcohol (under 6%).
Malt (grain, biscuit, caramel) must dominate the balance of the beer.
If hops, acidity, or yeast largely dominate, it is off-topic.
If roasted flavors (coffee/cocoa) largely dominate, the beer will also be considered off-topic.
A sweet aspect is tolerated but not necessarily sought after, and bitterness must absolutely remain subdued.
The beer can be clear to slightly hazy.
Its color can range from light blonde to slightly brown. However, it must not appear dull. A bright appearance is essential.
Foam should ideally be present. Its durability is a plus. A gush, however, will not be tolerated.
The body can be rather dry/thirst-quenching or slightly round/sweet. It should not convey any alcohol sensation or strong astringency.
The carbonation level can range from balanced to well-present.
The dominant aromas and flavors must be bright, clean, and balanced, primarily featuring notes of cereal, bread, grain, and/or light caramel. A slightly honey-like note is acceptable as long as it does not dominate.
Dark beer styles with little to no roasted aromas (Schwarzbier, Brown Ale…) can fit into this category.
Other examples: ESB, Irish Red Ale, Helles, Festbier, Kölsch…
V. Roasted Beer – no alcohol limit
No alcohol limit (but the ABV must be listed on the label).
Roasted malt must dominate the balance of the beer. If hops, acidity, or yeast are dominant, it is off-topic.
The body can be round or dry, but bitterness and astringency must never dominate. For stronger samples, a slight alcohol presence is tolerated.
The presence of lactose is acceptable (but must be indicated on the bottles—for allergic judges).
Carbonation levels should be quite low. Excessive carbonation will be considered a flaw.
The color can range from deep brown (red/copper highlights are tolerated) to jet black. A persistent foam collar (white/beige) is a plus.
The dominant aromas and flavors should clearly lean toward coffee and/or cocoa.
There may be hints of woody, smoky, or vanilla notes.
Umami can be sought after, but an overly prominent “soy sauce”-like taste can be detrimental if not well-controlled.
Dark beers lacking roasted aromas will be considered off-topic.
Examples of styles: Stout, Porter, Imperial Stout, Baltic Porter.
VI. Special Beers*
(Beers with strong yeast aromas, Brett, acidic, or fruit-based – no alcohol limit)
No alcohol limit (but the ABV must be listed on the label).
Beers in this category may be acidic, fruity, smoky, experimental, etc.
This is a relatively open category. HOWEVER, the aromas must still be controlled. For instance, while acidity can dominate, it should not be accompanied by excessive astringency.
The beer can be blonde, red, black, violet, green… Clear or opaque, but never dull. Brightness should always be sought after.
Carbonation levels can range from low to well-present. However, flat beer or excessive carbonation that hinders tasting will be considered a flaw.
Saisons, Tripels, and Weizens can fall into this category if yeast aromas dominate the beer. The style must be specified on the label.
Black IPAs can also fit into this category. The style must be specified on the label.