2019 STYLE GUIDELINES IMPORTANT DATES AUGUST 27 Fresh Hop Registration OPENS

OREGON BEER AWARDS 2019 STYLE GUIDELINES IMPORTANT DATES AUGUST 27 fresh hop registration OPENS

september 19 fresh hop registration closes

september 26 BEERS DUE TO BREAKSIDE BREWERY MILWAuKIE LOCATION

september 29 fresh hop category judging at breakside brewery slabtown OCTOBER 15 ENTRY REGISTRATION OPENS

DECEMBER 14 ENTRY REGISTRATION CLOSES

JANUARY 7 COMPETITION BOTTLES DUE TO BREAKSIDE MILWAUKIE

JANUARY 19-20 JUDGING WEEKEND (THIS IS A CLOSED EVENT FOR JUDGES ONLY)

DATE TBD OREGON BEER AWARDS CEREMONY + CELEBRATION revolution hall, PORTLAND, OR 1 NOTE FROM THE COMMITTEE

WE HAD A VISION WHEN WE STARTED PLANNING THE OREGON BEER AWARDS...

First, we wanted to see great beers from across the state selected in a blind tasting by the best impartial judges in the state—we wanted a fair, transparent process that everyone felt good about. Second, we wanted everyone in Oregon’s ever-growing beer industry to get together and celebrate the winners in a proper theater—it’s been our goal to make the OBA ceremony a night where folks in the state’s beer industry can catch up with old friends and cheer on their colleagues and peers.

Well, that all happened. Last year’s Oregon Beer Awards were bigger, better and more fun than even we anticipated. A past-capacity crowd roared, laughed, booed and even got a little misty-eyed. We were humbled by the response and grateful to all the entrants, judges and sponsors for making it happen.

So this year, we’ve gone a little bigger. We’ve added a few categories and reorganized others—see page 4. We’ve also continued our fresh hop contest that will be judged when the beers are at their peak, just a few weeks from today—see page 14. We’re happy to be back at Revolution Hall, but it’s not a huge venue and this year we expect to sell out in advance, so you’ll want to get tickets for your team early—information on page 17.

Thank you all for being part of this and best of luck in this year’s competition. We hope to see you smiling on stage come February.

The oba executive committEE

OBA EXECUTIVE COMMITTEE

Rachel coddington BEN EDMUNDS JENN MCPOLAND [email protected] [email protected] [email protected] media director COMPETITION director, co-founder lead steward

JANE SMITH ezra greenough-johnson JEREMIE LANDERS [email protected] [email protected] [email protected] ceremony director, co-founder LEAD STEWARD SPONSORSHIP director 2 WHAT IS OBA?

PHILOSOPHY OBA will award medals in 25 categories. Judges The split of the categories is intended to reflect will award a Gold, Silver and Bronze medal in the Oregon beer market as it is currently popu- each of the categories below through the process larly segmented, while also allowing for all styles of a blind tasting, which will take place January to be entered into some category. For example, 18-20, 2019. Winners will be announced at the we’ve split out the Classic German Styles into Oregon Beer Awards in February 2019. two different categories this year in order to ac- knowledge their growing resurgence. The split of The OBA style descriptions are meant as general categories will evolve from year-to-year based on guidelines for each category. These are not pro- market trends, judge/brewer input, and number scriptive guidelines, which define beer by process, of entries into a category. raw materials, or particular technical specifica- tions. In general, it is not our goal to reward or In all categories, the ideal is a harmonious and eliminate beers on a technicality. Judges should delicious beer which exemplifies the category use their expertise and familiarity with styles and as it exists in today’s marketplace. Harmonious- trends to determine what constitutes the appropri- ness includes technical criteria such as color and ate ‘boundary’ of each style. Similarly, brewers carbonation as well as more qualitative elements should enter their beers into the category which like finesse, moreishness/drinkability, and bal- they feel it most comfortably fits without having ance. Unless it is ‘typical’ of the style, technical to worry about the risk of it being knocked out flaws such as diacetyl, acetaldehyde, sulfur, ac- because a beer is slightly outside the style guide- etone, astringency, unpleasant bitterness, oxida- lines. tion, autolysis and DMS should not be present, even at low levels. Certain esters, phenols, fusel Part of the objective of the OBA is to reward beers alcohols and acids are appropriate to some styles for being harmonious and dynamic. This differen- when in balance. tiates it from other competitions in which medals are given along very strictly written style guide- In all categories except Category 13/American lines. As such, a beer with no technical flaws that IPA, the brewer should note the base style of varies from classic style parameters will be judged beer entered. Some categories require additional in greater esteem than a beer with technical flaws information. that adheres to style.

While we strive to avoid “nitpicking” style guidelines in this competition, it is important for brewers to be mindful of what types of beers are and aren’t allowable in each category. We ask that brewers carefully read the way that each category has been carved out in order to enter his/her beers properly. This is especially true in the specialty and wild/sour categories. 3 RULES + REGULATIONS

IMPORTANT WHAT'S NEW? RULES

For returning brewers, here is a quick overview + Limit ten entries per brewery. of the changes from last year’s competition and categories. + $30-per-beer entry fee. + Four new categories have been added, and we’ve eliminated, split or condensed three cat- + Judges’ notes and audio recordings of the egories. This means that our total number of judging rounds will be provided for all entries. categories for 2019 is 25 (vs. 24 in 2018) + We have added a second Fresh Hop category + Your entry fee does not include a ticket to the to honor less hop-forward styles that use fresh awards in February. hops in innovative and exciting ways. + Classic German Styles has now been split into + No single beer may be entered more than two categories: lighter (in ABV) German beers once or in multiple categories. and a category that covers stronger flavored Ger- man beers, including higher ABV lagers, weiss- + A brewer may enter a category with as many bier, and smoke beer. entries as she/he likes. (If you have three + Pastry or Dessert Beer is a new category. porters, you may enter three porters into the +”Red Beers” is a new category. This is a new Stout/Porter category.) catch-all category created due to the popularity of many of these styles in previous competitions. + Breweries with multiple TTB-licensed brew- + The standalone Saison category has been ing facilities may enter 10 per site, with a maxi- eliminated; Saisons are now included in Belgian mum of 40 beers across any family or chain of Beers/Category 8. breweries. + The Classic Sour Beers category has been eliminated. Each of the historic styles covered in + All beers entered into the competition must this category in the past now should be entered be produced on a fully-licensed commercial elsewhere. brewery with a TTB notice on file. Breweries- + The Fruit and Field Beers category has been in-planning and homebrewers are not eligible. eliminated due to brewer and judge confusion about how to differentiate this category from the fruited sours. Sour versions of fruit or field beers should now go into the American Sour Beers category in section C, while non-sour fruit and field beers can be entered into Flavored Beers/ Category 17 in Section B. 4 STYLE GUIDELINES: A

CATEGORIES SECTION A: CLASSIC STYLES straw-colored beers made with rye could also Beers entered in the categories in Section A appropriately be entered into this category. should not use any non-traditional flavorings or This category can include “Northwest” vari- fruits. Neither acidity nor Brettanomyces charac- ants of the above beers, which tend to have ter should not be present in any beer entered in more hop character than is traditional in the Section A, with the possible exception of some areas of origin. Golden-colored lagers should entries in “Belgian Beers” not be entered here, but rather in the Classic Styles categories specific to their historic area of origin. American Wheat Beer/Hefewei- 1 Pilsner zen should not be entered into this category. Belgian-style golden ales and Bavarian wheat beers should be entered elsewhere as well. This category encompasses Pilsners brewed in the German, Czech or American tradi- tions and can include “Northwest” variants 3 STOUTS on these styles, which tend to have more hop character than is traditional in the areas All classic stouts should be entered in this of origin. Unfiltered or “zwickel” versions category. This includes the following vari- are acceptable here. Brewers should note ants: Classic Irish Dry Stout, Export Stout, the style of Pilsner entered in order to sup- American Stout, Oatmeal Stout, Sweet/Milk ply judges with appropriate information for Stout, and Imperial Stout. Specialty stouts evaluation. using grains such as wheat, rye, or smoked malt may be entered here or in the Rare and Historical Beers category. Any beers with 2 GOLDEN, BLONDE + substantial wood, sour, or wild/Brettanomy- other light ales ces/spontaneous character should be entered elsewhere. Any beer brewed with specialty This is a catch all category for ales that ingredients, such as fruit, spices, or non tradi- are dark golden or lighter in color and are tional fermentables should be entered else- brewed in the American, British, or German where. Porters are no longer included in this tradition. Style appropriately entered in this category and should be entered in Category category for 2019 would include: Kolsch, 5, 6 or 7 as appropriate. Golden/Blonde Ale, English Summer Ale, English Light Mild and Cream Ale. Golden or 5 STYLE GUIDELINES: A

4 LIGHT GERMAN + BOHEMIAN tinental lagers can be entered either into BEERS (6% ABV AND LOWER) category 1 (Pilsner) or category 4 (Light German/Bohemian Beers) as appropriate. This is a catch-all category meant to include Kolsch and Altbier should not be entered and reward lower alcohol (6% ABV or lower) here, nor should classic German-style sour German, Bohemian, and Austrian styles that beers such as Gose or Berliner Weisse. are commercially available and not covered Obscure historical beers of Germanic origin elsewhere in the guidelines. Please note that should be entered in the Rare and Histori- the word “Light” in the category name refers cal Beers category. For judging purposes, to the alcohol level and not necessarily the please note the classic style on your entry color of the beer. Styles appropriately entered form. here for 2019 would include: classic Gose and Berliner Weisse (no flavors or non-traditional spices allowed), Helles, Dortmunder/ 6 CLASSIC UK STYLES Export Lager, Vienna Lager, Marzen, Con- temporary Oktoberfest/Wiesn, Dunkel, and This is a catch-all category meant to in- Schwarzbier. Many traditional Bohemian and clude and reward examples of classic Brit- contemporary Czech styles--such as cerne ish, Irish, Scottish and Commonwealth pivo (Czech dark lager) or svetly lezak (Czech styles that are commercially available and light lager)--could also be entered here. Pil- not covered elsewhere in these guidelines. sner, Kolsch, stronger German lagers (bock Styles appropriately entered here for 2019 family), smoke beers, Altbier, and German would include: English Pale Ale, English wheat beers should NOT be entered into this IPA, Milds, all English Bitters, English category. For judging purposes, please note Brown Ale, Stock Ale, Old Ale, Scotch Ale/ the classic style on your entry form. Wee Heavy, English Barleywine, Brown Porter, and London Porter. For judging purposes, please note the classic style on your 5 GERMAN STRONG LAGERS, entry form. Please note that Irish Red Ale WHEAT/RYE BEERS + SMOKE and Scottish Ale are no longer included in this category, as they should be entered into BEERS Category 9- “Red Beers.”

This category encompasses all strong German and continental lagers, wheat beers, roggen and rauch beers. Styles appropriately entered into this category would include: Baltic Por- ter, Roggenbier, Rauchbier, all German wheat beers, and all German, Czech, or European lagers above 6% ABV. All lower ABV con- 6 STYLE GUIDELINES: A

7 CLASSIC NORTH AMERICAN as well as Belgian blonde and pale ales, Bel- STYLES gian IPA, Belgian-strong golden ales, and obscure styles such as Belgian biere de table. This is a catch-all category meant to include Classifying Belgian-style beers can be difficult, and reward examples of classic North Ameri- but any beer that does not fit the mold of one can styles that are commercially available of the above classic styles should be entered and not covered elsewhere in these guide- elsewhere. Some of the above styles may al- lines. Styles appropriately entered here for low for slight acidic, Brett, or spice character; 2019 would include: American Wheat Beers/ however, any beers with substantial wood, American Hefeweizen, American Rye Beer, sour, or wild/Brettanomyces character should American Dark Lager, American Brown Ale, be entered elsewhere. A wide range of farm- Wheat Wine, American/Robust Porter, Impe- house style beers, brewed in the saison tradi- rial Porter, and Smoked Porter. American- tion, may be entered here, including dark, style lagers including all-malt American la- light, imperial or session versions of farm- gers as well as adjunct lagers (light, standard, house ales. As stated before, some of these premium or malt liquor) may be entered farmhouse beers may have a moderate Brett- here. Beers inspired by the lagers of Mexico anomyces, bacterial/sour, or spice character, or Canada should be entered here. Classic though it is not required, and heavily fruited, American Pale Ale may be entered here if the spiced, soured, or Bretted versions should be hop character is subdued relative to more entered elsewhere, particularly if the “spe- contemporary examples. “West Coast” or cialty” character is more dominant than the hop-forward versions of any of these styles original farmhouse yeast character. For judg- might be more appropriately entered into a ing purposes, please note the classic style on “Hoppy Beers” Category. For judging purpos- your entry form. Beers entered in this category es, please note the classic style on your entry may require substantial explanation from the form. Please note that American Amber Ale brewer in order to be judged appropriately. and American Amber Lager/California Com- Brewers should note process, ingredients and mon are no longer included in this category; objectives in order to paint a full picture of they should be entered into Category 9- “Red the beer being judged. Beers.” 9 RED BEERS 8 BELGIAN BEERS This new category encompasses a wide range This category encompasses all Belgian-style of mid-strength, amber-to-copper colored beers that do not fall elsewhere in the OBA beers. Styles appropriately entered into this style guidelines. Classic styles appropriate to category include Irish Red Ale, American this category include Saison, Witbier, Bière Amber Ale, American Amber Lager/California de garde. Abbey styles (dubbel, tripel, quad), Common, Scottish Ale, and Altbier. This cat-

7 STYLE GUIDELINES: A

egory may include “Northwest” variants on IPA, Triple IPA, and Lighter-Colored Barley these styles, which may have slightly more Wines. Hazy/Juicy IPAs above 7.5% should hop character than is traditional in the areas be entered here as well, rather than in the of origin. Beers that are aggressively hop- Hazy Hoppy category. As with Category 13/ forward should be entered into Category 12/ American IPA, the overall flavor of these beers Dark Hoppy Beers, not here. Despite the should strongly favor hops with malt and yeast name of the category, beers entered here characters in balance. may range in color and hue from light amber to light brown. Higher strength beers in this 12 dark hoppy beers same color range are better entered elsewhere in the competition, and most classic This category encompasses all hop-forward styles in this vein are called out specifically beers that are amber or darker in color, re- in other categories. For judging purposes, gardless of strength. Classic and contemporary please note the classic style on your entry styles that might be appropriately entered into form. this category include Cascadian Dark Ale, Black IPA, American Black Ale, Texas Brown 10 SESSIONABLE HOPPY Ale, India Red Ale, Imperial or Double Red BEERS Ale, American Strong Ale, and American-Style Barleywine. Aggressively hopped American- style stouts or porters should not be entered This category encompasses all hop-forward here. beers that are 6% ABV and lower, AND dark copper or lighter in color. Classic and contemporary styles that might be appropriately 13 american IPA (6% - 7.5%) entered in this category include American Pale Ale, Rye Pale Ale, Session IPA/India Ses- Beers in this category should be brewed in sion Ale, American Strong Pale Ale, and India the style of a classic, American “single IPA.” Pale Lager. American IPA ranges in color from light golden to dark copper. Flavors and aromas 11 STRONG HOPPY BEERS (7.5% of American hops--described often as citrusy, ABV + HIGHER) piney, resinous, tropical, fruity, woody, sulfu- ric, and/or dank--are the signature element of this beer, and are the most noticeable ele- This category encompasses all hop-forward ment of the flavor and aroma. The hop flavor beers that are both above 7.5% ABV and and aroma should be intense, complex and dark copper or lighter in color. Classic and harmonious. Malt flavor and aroma is present contemporary styles that might be appropri- and balanced, and serves as a secondary actor ately entered in this category include Double to hops. Beers above 7.5% or below 6% ABV should not be entered in this category. 8 STYLE GUIDELINES: A

14 hazy hoppy beers 15 barrel-aged beers

This category includes all IPAs brewed in This category includes all barrel-aged beers what is usually referred to as “East Coast that are not sour or wild. Beers in this cat- Style,” “Vermont Style,” “New England Style,” egory should demonstrate a balance of flavor or “Northeast Style.” The strength of beers between the barrel(s) and base beer. Pleasant in this category can range from 4% to 7.5%. oxidative notes may enhance the character Beers in this category are typically hazy of these beers due to extended aging. Beers to very hazy in appearance. The haze may entered in this category will require explana- originate from any number of processes, and tion from the brewer in order to be judged it should be visually appealing. These beers appropriately. Brewers should note the base are typified by very high and intense Ameri- beer (or variation on a classic style) and the can and/or Southern Hemisphere hop aroma barrel(s) used in order to paint a full picture and flavor that presents as tropical, dank, of the beer being judged. Beers with substan- fruity, juicy and/or musky. Classic “C hop” tial fruit, spice or other “culinary” character character--citrus, evergreen, pine--is accept- may be entered here. able, but is not common in these beers and should be secondary to more ‘contemporary’ 16 rare + historical beers hop character as outlined above. The use of high protein malts is common in these beers, This category is a catch-all for any traditionally made given them a full mouthfeel even when malt beers that do not fit elsewhere in Section A of the flavor is subdued. Compared to classic West style guidelines. As a point of differentiation from Coast hoppy beers, these beers will be sweet- Experimental Beers/Category #19, beers entered into er and less bitter, with a more pronounced this category should use predominantly traditional ester profile. Low bitterness, relative to clas- brewing ingredients and processes. This includes a wide range of malted grains/fermentables, hops, sic American IPAs, is a hallmark of this style, and Saccharomyces cerevisiae or S. pastorianus; yet the best examples of this style are not however, flavored, fruited, barrel-aged, sour, or Brett overly sweet or heavy. Some tannin character beers should not be entered here. Some examples of from hop polyphenols is acceptable, how- beers that might be at home in this category include ever, this should never come across as harsh strong/imperial versions of classic styles (e.g Imperial Pilsner, Double Alt), session versions of classic styles or astringent. Chalky, vitamin-like or Aspirin- (e.g. session India Red Ale), rare historical styles that like aromas and flavors should be very low use traditional ingredients (e.g. Kentucky Common, to absent. Hazy/juicy beers above 7.5% ABV Kuytbier, Grisette, Pennsylvania Swankey), hybrid should not be entered in this category, but versions of 2 or more classic styles (e.g. Dry Hopped rather into the Strong Hoppy category (#11). Hefeweizen, American Pale Ale with all German hops), emergent styles that don’t have established categories yet, or classic styles brewed with a non- traditional grain (e.g. Schwarzbier with Buckwheat). “West Coast” versions of classic styles (e.g. Dry Hopped Vienna Lager) might be entered here as well. Please note that this list is not meant to be exhaustive. 9 STYLE GUIDELINES: B

allowable in this category, entries with sub- SECTION b: stantial sour/wild or barrel character should be entered in categories 19-23 or 15, re- speciality + flavored spectively. As a point of differentiation from Category 20/Pastry or Dessert, beers in this beers category should NOT be conceived around Beers entered in the categories in Section imitating a particular dessert or pastry-like B will have some non-traditional ingredi- set of flavors. ent contributing to the overall character of the beer. Beers with moderate acidity, Brett/wild, or barrel-aged character may 18 COFFEE BEERS be entered in these categories. Beers with substantial/dominant Brett, acidic/sour, This category includes any beer made with cof- or barrel character should be entered in fee. When entering the beer, the brewer should categories 15 or 21-23. note his/her goal in creating this beer. While citing a traditional base style is not required for 17 FLAVORED BEERS judging, it does help give the judges some useful context, even if the beer does not adhere strictly to that base style. The specialty ingredients used This category includes any beer made with should be stated in the beer description. While one or more of the following: herbs, chilies, beers with moderate acidity, Brett character, or spices, chocolate, honey, nuts/seeds, flow- barrel character are allowable in this category, ers, vegetables, pumpkins, coconuts or an- entries with substantial sour/wild or barrel other non-traditional ingredient that is NOT a character should be entered in categories 19-23 grain. Coffee beers have a separate category or 15, respectively. and should be entered there. Fruit beers that are not sour and are fermented with a traditional Saccharomyces strain should be 19 EXPERIMENTAL BEERS entered here. When entering the beer, the brewer should note his/her goal in creat- This category is a catch-all to encompass any ing this beer. While citing a traditional base beers that do not fit elsewhere in the style style is not required for judging, it does help guidelines. If an entering brewer is dissatisfied give the judges some useful context, even if with the way another style is written, s/he can the beer does not adhere strictly to that base enter the beer here. As a point of differentiation style. The specialty ingredients used should from Category #16, experimental beers entered be stated in the beer description; brewers into this category should use some non-tradi- may explain the process in which the ingredi- tional ingredient/adjunct. Similarly, beers may ents were used as well. While beers with low be entered into this category even if they might acidity, Brett character, or barrel character are fit within the boundaries of another category, particularly if they strive to go outside the

10 STYLE GUIDELINES: B

normal realm of “what beer tastes like.” This flavor of these adjuncts should be evident may include beers that mimic cocktails, sa- and also balanced in the overall beer. Over- vory beers, or gruits, for example. The term powering, one-dimensional, overly-saccha- “experimental” is intentionally broad, and rine, artificial characters are not desirable, judges are given much leeway to determine and the best versions will offer a luscious whether and how a beer may or may not and rich ‘dessert’ experience without being exemplify the spirit of this category. Beers cloying or flabby. Any specialty ingredi- should not be rewarded simply for being ent may be used in this beer, and any base the ‘strangest’ or most ‘out there.” Winning style (including barrel-aged, sour or mixed beers will both taste delicious and success- culture beers) may be entered here as well. fully execute on the innovative vision ex- Some examples of beers that may be entered plained by the brewer in the tasting notes. in this category include “milkshake” IPAs, Often times, beers entered here do not have kettle soured beers with lactose, sweet stouts an identifiable classic base style. Beers that with multiple adjuncts, or imperial golden can be logically entered elsewhere in the beers with lactose and other adjuncts. Beers competition should not be entered into this entered in this category will require substan- category, and for 2019 please note that des- tial explanation from the brewer in order sert and pastry-type beers have their own to be judged appropriately. Brewers should dedicated category, so they should not be note process, ingredients and objectives in entered here. Beers entered in this category order to paint a full picture of the beer be- will require substantial explanation from the ing judged. As a point of differentiation from brewer in order to be judged appropriately. Category 17/Flavored Beers, beers in this Brewers should note process, ingredients category should be conceived around imi- and objectives in order to paint a full picture tating a particular dessert or pastry-like set of the beer being judged. of flavors, whereas beers in Category 17 are not bound by this requirement. As such a “vanilla porter” or “stout with cacao nibs” 20 pastry or dessert beer are better entered into Category 17, since they simply marry a classic base style with a non-traditional ingredient. This new, specialty category includes any beer brewed or blended in imitation of a pastry, dessert, confection, bon-bon or other sweet food or beverage. Many beers in this category will be designed to imitate or evoke specific desserts or dishes, whereas others may target a more general culinary impact. The use of multiple, non-traditional adjuncts is common in these beers, and the

11 STYLE GUIDELINES: c

profile are better entered into Category 22. SECTION c: Fruited sour beers, as well as sour beers that incorporate other adjunct ingredients, would wild + SOUR BEERS be appropriately entered here. Wood-aging Any beer with substantial acidity, Brett- is an acceptable component of beers in this anomyces, wild/spontaneous yeast char- category, but strong oak or barrel-related acter should be entered into one of the flavors should be secondary. Sour beers with categories below. strong oak or barrel-related flavors should be entered into Category 23. Beers entered in this category will require substantial explanation from the brewer in order to be judged 21 american sour beers appropriately. Brewers should note process, ingredients and objectives in order to paint a Beers entered in this category should dem- full picture of the beer being judged. onstrate a substantial level of acidity/sour- ness. While “substantial” or “dominant” acidity is an important feature of the beers 22 brett + MIXED CULTURE in this category, winning examples will BEERS harmoniously balance acidity against other elements of the beer, and the ultimate goal This category encompasses a wide range of is a refreshing, balanced and innovative beers that have notable “wild” yeast charac- sour beer. The intensity of the acid char- ter from the use of non-Saccharomyces yeast acter may range from mild to strong, but and bacteria. Beers in this category may it should be harmonious. A wide range of be brewed with traditional mixed culture acids may contribute to the overall char- fermentations, spontaneous fermentations, acter of this beer, including lactic, acetic, or blending. “Funky” notes of Brettanomy- citric, malic, tartaric, and organic fatty acids. ces or other non-traditional yeast should Enteric (fecal), butyric (vomit), or isovaleric be present, including barnyard-like/feral (cheesy, rubbery) character is not appropri- compounds, phenols, and esters derived ate as they are widely considered flaws. If from fatty acids. Strong sulfur compounds, present, acetic character is balanced and including DMS, should not be present, sweet rather than harsh or sharp. This cat- nor should chlorophenols (band aid, rub- egory may include beers with fruits, spices, ber), THP (corn nut, mousey, Cheerios), or or other flavorings. Brettanomyces character, undesirable, “sick” acidic notes from fatty or other flavors driven by a mixed fermen- acids or pediococcus. Beers in this category tation, may be present, but they should be may show elevated levels of acidity, due to secondary to the acidic character in the the presence of bacteria. As a point of dif- beer. Beers with a very heavy Brettanomyces ferentiation from Category 21, beers in this

12 STYLE GUIDELINES: c

beers in this category should be Brett/wild include beers with fruits, spices, or other yeast forward as opposed to acid-forward. flavorings. The intensity of the barrel-related Acid levels in these beers may vary from character will vary with the base beer, but very low to medium-high, but they should it should be prominent and well integrated be in balance with or secondary to the wild/ in the finished beer. Oak-forward interpreta- Brett character. This category may include tions of Flanders red ales or Belgian lambic/ beers with fruits, spices, or other flavorings. gueuze may be entered here. The intensity Wood-aging is an acceptable component of the acidic or “wild” character may vary of beers in this category, but strong oak or from moderate to intense. Beers entered in barrel-related flavors should be secondary. this category will require substantial expla- Brett beers with strong oak or barrel-related nation from the brewer in order to be judged flavors should be entered into Category 23. appropriately. Brewers should note process, Flanders-style sour ales and lambic-inspired ingredients (including the types of barrels beers would be appropriately entered in this used) and objectives in order to paint a full category, if they are brewed/blended with picture of the beer being judged. traditional levels of acidity and oak. More “amped up” versions of these styles might be better entered into category 21 or 23. Beers entered in this category will require substantial explanation from the brewer in order to be judged appropriately. Brewers should note process, ingredients and objectives in order to paint a full picture of the beer being judged. 23 wood and barrel-aged sour and brett beers

This category includes any beer that has a substantial acidic and/or wild yeast character AND has a substantial oak or barrel- related character. Winning examples in this category will deftly marry barrel or spirit character (including oak, Bourbon, gin, rum, wine, vermouth, brandy, tequila, etc) with an underlying base beer. This category may

13 FRESH hop category

Beers entered in the OBA Fresh Hop competition may be any style, color or strength. The only requirement for entry is that the beer use fresh timeline hops at some point in the brewing or fermenta- tion process. AUGUST 27 registration OPENS 24 fresh hop pale ales + india pale ale september 19 This category is for all hop-forward, American styles of beer made with fresh hops. For the 2018 Fresh Hop Competition (2019 OBAs), styles appropriately entered into this category registration closes include fresh hopped versions of American Pale Ale, American Strong Pale Ale, American IPA, Imperial/Double IPA, Hazy IPA (including Hazy Pale and Hazy DIPA), as well as fresh hop Cascadian Dark Ale/Black IPA. For the purpose of this competition, fresh hops are defi ned as september 29 newly harvested hops that have not been conventionally kilned or dried. While the overall fl avor of the beer will vary with the base style, fresh/green/wet/undried hop fl avor and aroma Judging at breakside brewery should be forward. Undried hops often result in fl avors described as green, chlorophyll-like, grassy or resinous. These fl avors should be prominent; however, they should not dominate slabtown or come across as vegetal and harsh, and they should be in balance with other complex hop fl avors/ aromas, as well as yeast and malt character depending on the base style. An elevated polyphenol character is common in these beers due to the use of whole-cone hops, so a slight ENTRY RULES astringency is acceptable; however, the beer should not be harsh, nor should the polyphenol character take away from overall drinkability and harmoniousness. Brewers should note the + $30 entry fee per beer base style when entering as well as any other pertinent information in order to paint a picture + Cap at 96 entries total! of the beer for the judges; brewers may also note the varietal of fresh hops used. This competition is fi rst come, fi rst served. + Limit of 3 entries per brew- 25 other fresh hop beers ing company, regardless of This category is for fresh hop versions of any style not covered in Category 24. Common entries from previous competitions that would be at home in this new category include fresh hop number of locations or TTB. lagers, saisons, sour/mixed culture beers, Amber ales, summer ales, wheat beers and English bitters/pale ales, but this list is not exhaustive. The purpose of this category is to honor innovative uses of fresh hops in styles that are less aggressive in their hop character than those in Cat- Submission Procedure egory 24. Winning beers in this category will execute a stated base style and integrate a fresh + Please send 3 x 22 oz. hop character that is evident and pleasant and enhances the base beer. Judges should expect that these beers will present as more hoppy than the classic base style would normally call for/ allow. For the purpose of this competition, fresh hops are defi ned as newly harvested hops + 64 oz of beer required for that have not been conventionally kilned or dried. While the overall fl avor of the beer will vary judging-- may be submitted with the base style, fresh/green/wet/undried hop fl avor and aroma should be forward, though in any package format in- in these beers it may be more subtle than would be found in more hop-forward styles. undried hops often result in fl avors described as green, chlorophyll-like, grassy or resinous. These fl a- cluding growlers. vors should be prominent; however, they should not dominate or come across as vegetal and harsh, and they should be in balance with other complex hop fl avors/ aromas, as well as yeast + Entries must be received and malt character depending on the base style. An elevated polyphenol character is common in these beers due to the use of whole-cone hops, so a slight astringency is acceptable; at Breakside Milwaukie by however, the beer should not be harsh, nor should the polyphenol character take away from September 26. overall drinkability and harmoniousness. Brewers should note the base style when entering as well as any other pertinent information in order to paint a picture of the beer for the judges; + Judging will take place at brewers may also note the varietal of fresh hops used. the Breakside Slabtown loca-tion on September 29. 14 SUBMISSION TIPS

For each beer submitted, please send:

FOUR 24 OZ bottles or SIX 12 OZ bottles

to: Breakside Brewery c/o Oregon Beer Awards 5821 SE International Way Milwaukie, OR 97222

Hours, Beginning January 4 - January 7, 2019: Monday – Friday 3 p.m. - 8 p.m. Saturday – Sunday 12 p.m. - 8 p.m.

delivery deadline: January 7, 2019 at NOON

REMEMBER: Beers submitted without proper tag (see next page) will not be judged.

DO NOT USE RUBBER BAND THESE TAGS. TAPE SECURELY TO BOTTLES.

Beers submitted without full entry fee payment ($30 per entered beer) will not be judged.

Do not mail your application fee to Breakside Brewery. Please complete your online payment at the end of your digital application.

15 bottle tags NOTES: + Pouring Notes are instructions for pouring to the stewards. You can list Normal Pouring, Decant Carefully/Do Not Rouse, or Rouse Yeast. You can also list nothing there and then the stewards will default to normal pouring.

+ DO NOT RUBBER BAND THESE TAGS. TAPE SECURELY TO BOTTLE.