OREGON AWARDS 2020 STYLE GUIDELINES IMPORTANT DATES:

Welcome to the 2020 Oregon Beer Awards! AWARDS PHILOSOPHY/GENERAL NOTES AUGUST 26 ABOUT CATEGORIES BELOW FRESH HOP REGISTRATION OPENS OBA will award medals in 30 categories. Judges will award Gold, Silver and Bronze medals in each of the categories SEPTEMBER 19 below through a process of a blind tasting, which will take FRESH HOP REGISTRATION CLOSES place January 25-26, 2020. Winners will be announced at the Oregon Beer Awards in February 2020. OCTOBER 7-8 The OBA style descriptions are meant as general guidelines DUE TO BREAKSIDE for each category. These are not proscriptive guidelines, MILWAUKIE LOCATION which define beer by process, raw materials, or particular technical specifications. In general, it is not our goal to OCTOBER 12 reward or eliminate beers on a technicality. Judges should FRESH HOP CATEGORY JUDGING AT use their expertise and familiarity with styles and trends to BREAKSIDE SLABTOWN determine what constitutes the appropriate “boundary” of each category. Similarly, brewers should enter their beers in Winners will be announced in Willamette Week the category they feel most comfortably fits without having in late Oct. and again during the Oregon Beer to worry about being knocked out because a beer is slightly Awards ceremony in February 2020. outside the style guidelines. OCTOBER 14 Part of the objective of the OBA is to reward beers for being harmonious and dynamic. This differentiates it from other ENTRY REGISTRATION OPENS competitions in which medals are given along very strictly written style guidelines. As such, a beer with no techni- DECEMBER 20 cal flaws that varies from classic style parameters will be ENTRY REGISTRATION CLOSES judged in greater esteem than a beer with technical flaws that adheres to style. JANUARY 13 While we strive to avoid “nitpicking” style guidelines in COMPETITION BOTTLES DUE TO this competition, it is important for brewers to be mind- BREAKSIDE MILWAUKIE ful of which types of beers are and aren’t allowed in each category. We ask that brewers carefully read the way each category has been carved out in order to enter their beers JANUARY 25-26 properly. This is especially true in the specialty and wild/ JUDGING WEEKEND sour categories. (THIS IS A CLOSED EVENT FOR JUDGES ONLY) The split of the categories is intended to reflect the Oregon beer market as it is currently popularly segmented, while FEBRUARY 18, 2020 also allowing for all styles to be entered in some category. OREGON BEER AWARDS For example, we’ve added categories for hazy hoppy beers CEREMONY + CELEBRATION and overhauled the way fruit beers are entered in order to REVOLUTION HALL, PORTLAND, OR acknowledge their ongoing popularity with brewers and consumers. The split of categories will evolve from year to year based on market trends, judge and brewer input, and the number of entries in a category. OREGON BEER AWARDS 2020 STYLE GUIDELINES

In all categories, the ideal is a harmonious and delicious beer that exemplifies the category as it exists in today’s marketplace. Harmoniousness includes technical criteria such as color and carbonation as well as more qualitative elements like finesse, moreishness/drinkability, and balance. Unless it is “typical” of the style, technical flaws such as diacetyl, acetaldehyde, sulfur, acetone, astringency, unpleas- ant bitterness, oxidation, autolysis and DMS should not be present, even at low levels. Certain esters, phenols, fusel alcohols and acids are appropriate to some styles when in balance. In all categories except Category 12: American IPA and Category 13: Hazy or Juicy IPA, the brewer should note the style of beer entered. Some categories require additional information.

WHAT’S NEW FOR 2020? Here’s a quick overview of the changes from last year’s competition and categories: • Five new categories have been added, and we’ve elimi- nated, split or condensed three categories. This means the total number of categories for 2020 is 30 (versus 25 in 2019). NEW GUIDELINES FORMAT • Hazy or juicy beers now have their own categories: ses- FOR 2020 sion, standard and imperial IPAs. Thanks to brewer and judge feedback, we’ve refor- • Barrel-aged , including versions with spices or matted the layout of the OBA Style Guidelines. Each other , have their own category. category now includes a list of beer styles that are • Non-acidic fruit beers now have their own category. “allowed” and “not allowed” in each category. We • We’ve reorganized the way in which German are hope these lists serve as guideposts if you are uncertain categorized, eliminating the “German Strong, Wheat, about where a beer is best entered. A few things to and Smoke” category in favor of two categories of note about these lists: German-style beers: one for lighter beers and one for • We did not list every possible contingency or style that darker versions. might not be allowed in a category. For example, a • There is a new category for Emerging IPA, which allows is clearly not meant to be entered in the category for experimental IPAs of all kinds. with stouts; however, it is not listed in the “not allowed” section. Similarly, flavored beers should not be entered • The categories for mixed culture beers (formerly “Brett in categories 1-17; such beers are not specifically listed and Mixed Culture Beers” and “Wood and Barrel Aged in each category as “not allowed,” however, since this is Sour and Wild Beers”) are now split as “fruited” and widely understood by brewers and judges to be the case. “unfruited” rather than along criteria related to wood flavor or acid level. This change stemmed from judge • The beers listed as “not allowed” are those that have and brewer confusion about which types of beer be- caused the most confusion for entrants in the past. Our longed in each of the sour/wild categories as previously goal is to avoid having brewers miss enter their beers. defined. The American Sour Beers category remains • There will always be some overlap between categories unchanged. and some beers that may be well-suited to multiple cat- • The Belgian beers category now also includes traditional egories. For example, a barrel-aged coffee brown is Belgian beers with Brettanomyces as well as German completely permissible as an entry in both Barrel-Aged wheat beers. Beers as well as Coffee and Smoke Beers. Hop-forward lagers may be entered in one of several categories, • Smoke beers are now judged alongside coffee beers in a depending on how the brewer chooses to describe and new “Coffee and Smoke” category. classify the beer.

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2. Golden, Blonde, stantial wood, sour, wild, Brettanomyces or CATEGORIES spontaneous character should be entered and Other Light elsewhere. Any beer brewed with specialty ingredients, such as fruit, spices or non- traditional fermentables, should be entered SECTION A: ALLOWED elsewhere. Brewers must note the style of • Kölsch entered in order to supply judges with appropriate information for evaluation. CLASSIC • Golden/Blonde Ale STYLES • English Summer Ale • 4. Light German and Beers entered in the categories in Section A should not use any NOT ALLOWED European Lagers non-traditional flavorings or fruits. • Pale Lagers Unless specifically allowed in the • American / ALLOWED guidelines, neither acidity nor American Hefeweizen • Brettanomyces character should be • Golden and Blonde Belgian Ales • present in any beer entered in Sec- tion A categories. • Bavarian Hefeweizen • • Dortmunder/Export Notes: This is a catch-all category for ales • Vienna Lager 1. Pilsner that are dark golden or lighter in color and are brewed in the American, British or Ger- • man tradition. Golden or straw-colored • Contemporary Oktoberfest/Wiesn ALLOWED beers made with rye could also appropri- ately be entered in this category. This cat- • Helles • German Pilsner egory may include “Northwest” variants of • Franconian Rotbier • Bohemian/Czech Pilsner the above beers, which tend to have more hop character than is traditional in the re- NOT ALLOWED • Pre-Prohibition American Pilsner gions of origin, including versions with low • Darker European Lagers • Italian Pilsner to medium-low dry hop character. • Pilsner • Contemporary or Hoppy American Pilsner • Rauchbier • Unfiltered or Zwickel Pilsner 3. Stout NOT ALLOWED Notes: This is a catch-all category meant ALLOWED to include and reward pale to amber Ger- • Only traditional and • Irish Dry Stout man, Bohemian and Austrian styles that contemporary versions of are commercially available and not cov- Pilsner may be entered in • Export Stout ered elsewhere in the guidelines. Please this category. • American Stout note that the word “Light” in the category name refers to the alcohol level and not • Oatmeal Stout necessarily the color of the beer. Styles ap- propriately entered here for 2020 would Notes: This category encompasses • Milk/Sweet Stout brewed in the German, Czech, Ameri- include: classic Gose and Berliner Weisse can or Italian tradition and may include • Imperial Stout (no flavors or non-traditional spices al- “Northwest” variants on these styles, lowed), Helles, Dortmunder/Export Lager, which may have more hop character than NOT ALLOWED Vienna Lager, Märzen, and Contempo- is traditional in the regions of origin. Brew- • Barrel-Aged Stouts rary Oktoberfest/Wiesn. Many tradition- ers must note the style of Pilsner entered al Bohemian and contemporary Czech in order to supply judges with appropriate • Stouts with any non-grain adjunct styles—such as svetly lezak (Czech light information for evaluation. lager)—could also be entered here. Pil- sner, Kölsch, stronger German lagers (Bock Notes: All classic stouts should be entered family), smoke beers, , dark lagers in this category. Specialty stouts using ( and darker) and German wheat grains, such as wheat, rye or smoked malt, beers should NOT be entered in this cat- may be entered here or in the Rare and His- egory. For judging purposes, please note torical Beers category. Any beers with sub- the classic style on your entry form.

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5. Dark German and NOT ALLOWED 8. Belgian Beers, European Lagers • Irish Red Ale German Wheat • Scottish Ale Beers, & Traditional • Robust /American Porter ALLOWED Brett Beers • Dunkel • Notes: This is a catch-all category meant to include and reward examples of classic ALLOWED • Czech Dark Lager British, Irish, Scottish and Commonwealth • • Bock styles that are commercially available and not covered elsewhere in these guide- • Witbier • Doppelbock lines. For judging purposes, please note the classic style on your entry form. • Biere de Garde • Eisbock • Abbey Styles (Patersbier/Enkel, • Baltic Porter , , Quad) NOT ALLOWED 7. Classic North • Belgian Blonde • Light Colored European Lagers American Styles • Belgian • Rauchbier • Belgian IPA • Altbier ALLOWED • Belgian Strong Golden Ale • American Wheat Beer/ American Hefeweizen • Belgian Strong Dark Ale Notes: This is a catch-all category meant to include and reward dark German, Bohe- • American • Biere de Table mian and Austrian styles that are commer- • American Dark Lager cially available and not covered elsewhere • Bavarian Hefeweizen • American in the guidelines. For the purposes of this • Dunkelweizen competition, “dark” means light brown or • Robust Porter darker. Obscure historical beers of Ger- • Weizenbock manic origin should be entered in the Rare • Wheat Wine and Historical Beers category. For judging • Imperial Porter • Hopfenweisse purposes, please note the classic style on • American Lager • Any of the above styles with your entry form. (all malt or adjunct) Brettanomyces • Mexican Lager, including pale • All other non-acidic beers contemporary versions or darker with Brettanomyces 6. Classic U.K. Styles versions with European influence NOT ALLOWED • 100% Brett fermented beers or aged beers with strong Brett ALLOWED • American Amber Ale character • English Pale Ale • American Amber Lager/ NOT ALLOWED • English IPA California Common • (see notes) • Yeast- or bacteria-derived acidity • Mild is only allowed at very low levels • American IPA • Bitters (including Ordinary, in this category Special and Extra Special ) • Mixed Culture or Sour Beers • English Brown Ale Notes: This is a catch-all category meant to include and reward examples of classic • Brett IPA • Brown Porter North American styles that are commercially • Historic Belgian sour ales, • London Porter available and not covered elsewhere in these guidelines. Beers inspired by the lagers of such as , or • Mexico or Canada should be entered here. Flanders Red/Brown Classic American Pale Ale may be entered • Scotch Ale/Wee Heavy here if the hop character is subdued rela- • Versions of the allowed styles • English tive to more contemporary examples. “West with substantial specialty ingredi- Coast” or hop-forward versions of any of the ents, fruit, spice or acid character allowed styles might be more appropriately entered in one of the more hop-centric cat-

egories. For judging purposes, please note the classic style on your entry form.

4 OREGON BEER AWARDS 2020 STYLE GUIDELINES

Notes: This is a broad category whose or- Notes: This category encompasses a wide tered alongside more traditional versions ganizing principle is that all entries should range of midstrength, amber to copper beers. in other categories, brewers may elect to be brewed with phenol-producing (POF+) This category may include “Northwest” vari- enter those beers here as well, provided yeast strains. Beers in this category include ants on these styles, which may have slightly they meet the color and strength require- most “classic” Belgian styles as well as Ba- more hop character than is traditional in the ments for this category. For example, a dry varian wheat beers, including modern or rei- regions of origin. Beers that are aggressive- hopped Kölsch or hoppy blonde ale could magined versions of those styles. Versions of ly hop-forward should be entered in Dark be entered here or in Category 2. Many these styles that have been conditioned with Hoppy Beers, not here. Despite the name of “American” hoppy beers are brewed today Brettanomyces should also be entered here, the category, beers entered here may range with non-American hops, including hops as may any other non-acidic beer (except in color and hue from light amber to light from Australia, New Zealand, South Africa Brett IPA) that is fermented with Brettanomy- brown. Higher-strength beers in this same and Germany. Judges should allow for a ces and fits within the other parameters of the color range are better entered elsewhere in wide range of modern hop character in any category. As such, a pale ale with Brettano- the competition, and most classic styles in of these beers, regardless of what nomen- myces, a 100% Brett fermented dark ale, or this vein are called out specifically in other clature the brewer uses to classify the beer. an Orval-type beer with strong European hop categories. For judging purposes, please note For judging purposes, please note the clas- character should all be entered here. the classic style on your entry form. sic style on your entry form. Some traditional interpretations of the al- lowed styles may allow for very low acidity or spice character; however, any beers with 10. American Pale 11. Hazy or substantial wood, sour, or specialty ingredi- ent character should be entered elsewhere. Ale and Other Juicy Pale Ale Even 100% Brettanomyces beers with a no- ticeable acid character would probably be Sessionable better suited to a mixed culture category. A ALLOWED wide range of farmhouse-style beers, brewed Hoppy Beers • Hazy Pale Ale in the saison tradition, may be entered here, including dark, light, imperial or session ALLOWED • Juicy Pale Ale versions of farmhouse ales. Some of these farmhouse beers may have a bacterial/sour • American Pale Ale • Hazy Session IPA or spice character, though it is not required, NOT ALLOWED and heavily fruited, spiced or soured versions • Session IPA should be entered elsewhere, particularly if • American Strong Pale Ale • Any beers above 6% ABV the “specialty” character is more dominant • Hazy or unfiltered hoppy lager than the original farmhouse yeast character. • India (IPL) For judging purposes, please note the clas- • Australian or International • West Coast versions of pale ale or sic style on your entry form. Some Brett beers Pale Ale session IPA may not have a “classic base style,” and a brewer may specify “no classic style” if that • Hop-heavy interpretations is the case. Beers entered in this category of other styles that meet the Notes: This category includes all hoppy may require substantial explanation from the ABV and color requirements pale ales and session IPAs brewed in what brewer in order to be judged appropriately. for the category is usually referred to as “East Coast,” “Ver- mont,” “New England” or “Northeast” • Northwest Pale Ale style. Beers in this category should be be- NOT ALLOWED low 6% ABV and dark copper or lighter in 9. Red Beers color. Versions of the allowed styles brewed • Any beers above 6% ABV with rye, wheat or other adjunct grains may ALLOWED be entered here. Beers in this category are • Hazy or juicy interpretations of typically hazy to very hazy in appearance. • Irish Red Ale the above styles The haze may originate from any number of processes, and it should be visually ap- • American Amber Ale • Contemporary or Dry Hopped Pilsner pealing. These beers are typified by very • American Amber Lager/ high and intense American and/or South- California Common ern Hemisphere hop aroma and flavor that presents as tropical, dank, fruity, juicy and/ • Scottish Ale Notes: This category is for beers below 6% ABV brewed in the “West Coast” tra- or musky. Classic “C hop” character—cit- • Altbier dition of hoppy American beers. Beers in rus, evergreen, pine—is acceptable, but this category should be dark copper or is not common in these beers and should NOT ALLOWED lighter in color. Versions of the allowed be secondary to more “contemporary” hop character as outlined above. The use • Old Ale styles brewed with rye, wheat or other ad- junct grains may be entered here. A light of high protein malts is common in these • Barley Wine to medium hop haze is allowable in these beers, giving them a full mouthfeel even when malt flavor is subdued. Compared • India Red Ale beers, though most will be bright. Though the OBA guidelines allow for West Coast to classic West Coast hoppy beers, these • Double Red Ale interpretations of some styles to be en- beers will be sweeter and less bitter, with a 5 OREGON BEER AWARDS 2020 STYLE GUIDELINES

more pronounced ester profile. Low bitter- ness, relative to classic American IPAs, is a 13. Hazy or Juicy IPA 14. Imperial India hallmark of this style, yet the best examples Pale Ale of this style are not overly sweet or heavy. ALLOWED Some tannin character from hop polyphe- nols is acceptable; however, this should • Hazy or Juicy ALLOWED never come across as harsh or astringent. NOT ALLOWED • West Coast Double IPA Chalky, acidic, vitamin-like or aspirin-like aromas and flavors should be very low to • American IPA • West Coast Triple IPA absent. “Hop burn” should not be present. (aka West Coast IPA) • Pale American Barley Wine Many hazy hoppy beers are brewed today with non-American hops, including hops • Beers below 6% ABV NOT ALLOWED from Australia, New Zealand, South Africa • Beers above 7.5% ABV • Hazy or Juicy Double IPA and Germany. Judges should allow for a wide range of modern hop character in any • Beers below 7.6% ABV of these beers, regardless of what nomen- Notes: This category includes all IPAs • Beers darker than dark copper clature the brewer uses to classify the beer. brewed in what is usually referred to as For judging purposes, please note the clas- “East Coast,” “Vermont,” “New England” sic style on your entry form. or “Northeast” style. Beers in this category Notes: This category encompasses all West should be between 6 and 7.5% ABV and Coast, hop-forward beers that are both dark copper or lighter in color. Versions of above 7.5% ABV and dark copper or lighter the allowed styles brewed with rye, wheat in color. Classic and contemporary styles 12. American IPA or other adjunct grains may be entered that might be appropriately entered in this here. Beers in this category are typically category include double IPA, triple IPA and ALLOWED hazy to very hazy in appearance. The lighter-colored barley wines. As with Cat- haze may originate from any number of egory 12: American IPA, the overall flavor of • American IPA processes, and it should be visually ap- these beers should strongly favor hops with pealing. These beers are typified by very malt and yeast characters in balance; how- NOT ALLOWED high and intense American and/or South- ever, elevated alcohol also contributes a key • Hazy or Juicy IPA (aka New ern Hemisphere hop aroma and flavor that component of the flavor and body of beers England IPA, Northeast IPA) present as tropical, dank, fruity, juicy and/ in this category. That alcohol character may or musky. Classic “C hop” character—cit- present as warming, fruity, slick or sweet, but • Beers below 6% ABV rus, evergreen, pine—is acceptable, but it should not be harsh or sharp. Flavors and aromas of American hops—described often • Beers above 7.5% ABV is not common in these beers and should be secondary to more “contemporary” as citrusy, piney, resinous, tropical, fruity, hop character as outlined above. The use woody, sulfuric and/or dank—are the signa- of high protein malts is common in these ture element of this beer, and are the most Notes: Beers in this category should be beers, giving them a full mouthfeel even noticeable element of the flavor and aroma. brewed in the style of a classic, American when malt flavor is subdued. Compared The hop flavor and aroma should be intense, “single IPA,” between 6 and 7.5% ABV. to classic West Coast hoppy beers, these complex and harmonious. Many imperial American IPA ranges in color from light beers will be sweeter and less bitter, with IPAs are brewed today with non-American golden to dark copper. Flavors and aro- a more pronounced ester profile. Low bit- hops, including hops from Australia, New mas of American hops—described often terness, relative to classic American IPAs, Zealand, South Africa and Germany. Judges as citrusy, piney, resinous, tropical, fruity, is a hallmark of this style, yet the best should allow for a wide range of modern hop woody, sulfuric and/or dank—are the sig- examples are not overly sweet or heavy. character in any of these beers. For judging nature element of this beer, and are the Some tannin character from hop polyphe- purposes, please note the classic style on most noticeable element of the flavor and nols is acceptable; however, this should your entry form. aroma. The hop flavor and aroma should never come across as harsh or astringent. be intense, complex and harmonious. Malt Chalky, acidic, vitamin-like or aspirin-like flavor and aroma are present and balanced, aromas and flavors should be very low to and serve as secondary actors to hops. Bal- absent. “Hop burn” should not be pres- anced bitterness is present and forms an ent. Many hazy hoppy beers are brewed important backbone of these beers. Beers today with non-American hops, including above 7.5% or below 6% ABV should not hops from Australia, New Zealand, South be entered in this category. Africa and Germany. Judges should allow for a wide range of modern hop character in any of these beers. For judging purpos- es, please note the classic style on your entry form.

6 OREGON BEER AWARDS 2020 STYLE GUIDELINES

15. Hazy Imperial 16. Dark Hoppy NOT ALLOWED India Pale Ale Beers • Sour beers • Beers with Brettanomyces or acid character ALLOWED ALLOWED • Beers with fruit, spices or other • Hazy or Juicy Double IPA • Cascadian Dark Ale/Black IPA/ specialty flavorings • Hazy or Juicy Triple IPA American Black Ale/Texas Brown Ale • Wood-aged beers except in the NOT ALLOWED case of historic beers that would • Imperial CDA or have been wood-aged • West Coast Imperial IPAs Imperial Black IPA • Styles that are clearly articulated • Beers below 7.6% ABV • India Red Ale and included in other categories • Beers darker than dark copper • Imperial or Double Red Ale Notes: This category includes all variations • American of imperial IPAs brewed in what is usu- Notes: This category is a catch-all for any ally referred to as “East Coast,” “Vermont,” • American-Style Barley Wine traditionally made beers that do not fit “New England” or “Northeast” style. Beers elsewhere in Section A of the style guide- • Hazy or juicy versions of any of lines. As a point of differentiation from in this category should be above 7.5% ABV the above styles and dark copper or lighter in color. Beers Experimental Beers, beers entered in this in this category are typically hazy to very NOT ALLOWED category should use predominantly tradi- hazy in appearance. The haze may origi- tional brewing ingredients and processes. nate from any number of processes, and it • Hoppy American Stout or Porter This includes a wide range of malted should be visually appealing. These beers grains/fermentables, hops and Saccharo- are typified by very high and intense Amer- myces cerevisiae or S. pastorianus; how- ican and/or Southern Hemisphere hop aro- Notes: This category encompasses all hop- ever, flavored, fruited, barrel-aged, sour or ma and flavor that present as tropical, dank, forward beers that are amber or darker in Brett beers should not be entered here. color, regardless of strength. Aggressively fruity, juicy and/or musky. Classic “C hop” Judges and brewers should note that the hopped American-style stouts or porters character—citrus, evergreen, pine—is ac- terms “Rare” and “Historical” and “Tradi- ceptable, but is not common in these beers should not be entered here. tional” are meant to identify a broad range and should be secondary to more “contem- of beers, including many that are modern porary” hop character as outlined above. developments and growing in popularity. The use of high protein malts is common Some examples of beers that might be at in these beers, giving them a full mouthfeel 17. Rare, Historical, home in this category include strong or even when malt flavor is subdued. and Other imperial versions of classic styles (e.g., Compared to classic West Coast hoppy Imperial Pilsner, Double Alt), session ver- beers, these beers will be sweeter and less Traditional Beers sions of classic styles (e.g., session India bitter, with a more pronounced ester pro- Red Ale), rare historical styles that use file. Bitterness in these beers can be diffi- traditional ingredients (e.g., Kentucky cult to classify, as measured BUs may not ALLOWED Common, Kuytbier, Grisette, Pennsyl- align closely with perception; however, • Any beer brewed with Reinheits- vania Swankey), hybrid versions of two or more classic styles (e.g., Dry Hopped bitterness in these beers tends to be lower gebot ingredients that does not Hefeweizen, American Pale Ale with all- than in West Coast double IPAs but higher fall into a classic style than what is found in lower hazy or juicy German hops), emergent styles that don’t styles. Some tannin character from hop • Imperial or session versions of have established categories yet, or clas- polyphenols is acceptable; however, this classic styles that don’t have an- sic styles brewed with a non-traditional should never come across as harsh or as- other category grain (e.g., Schwarzbier with buckwheat). tringent. Chalky, acidic, vitamin-like or “West Coast” versions of classic styles aspirin-like aromas and flavors should be • Historical styles not included (e.g., Dry Hopped Vienna Lager) might very low to absent, and there should be elsewhere in the OBA guidelines be entered here as well. Historical beers with substantial smoke character, such little to no bite or astringency from residual • Hybrid versions of yeast. “Hop burn” should not be present. as /Gratzer, Adambier or Peat- traditional styles As with Category 13: Hazy IPA, the overall Malt Beers, may be entered here or in Cat- flavor of these beers should strongly favor • West Coast versions of egory 22: Coffee and Smoke Beer at the hops with malt and yeast characters in bal- traditional styles brewer’s discretion. Please note this list is ance; however, elevated alcohol also con- not meant to be exhaustive. Beers entered tributes a key component of the flavor and • Beers brewed with unusual grains in this category will require substantial ex- body of beers in this category. That alcohol such as buckwheat, farro, frikeh planation from the brewer in order to be character may present as warming, fruity, or triticale judged appropriately. slick or sweet, but it should not be harsh or sharp. For judging purposes, please note the classic style on your entry form.

7 OREGON BEER AWARDS 2020 STYLE GUIDELINES

18. Barrel-Aged Notes: This category is for barrel-aged • Barrel-aged beers (non-sour or stouts and specialty stouts. Stouts aged on -wild) with any of the above ad- Beers wood or in barrels with substantial fruit, juncts, except barrel-aged stouts spice or other “culinary” character may be entered here. Beers in this category • Beers with multiple adjuncts from ALLOWED should demonstrate a balance of flavor the list above between the barrel(s) and base beer, as • Any barrel- or wood-aged beer well as any adjuncts, if present. Pleasant NOT ALLOWED other than stouts, sours or mixed oxidative notes will likely enhance the • Fruit beers, including fruit beers culture beers character of these beers due to extended with a secondary adjunct • Beers with fruit, spice or specialty aging; however, strong notes of soy or • Coconut beers ingredients, provided it would umami are inappropriate. These beers are often bombastic and intense, but the best • Coffee beers, including coffee otherwise fall into the category versions will marry intense flavor profiles, as well a full body, and alcohol intensity without beers with a secondary adjunct NOT ALLOWED being imbalanced. Beers entered in this • Smoke beers, including smoke category will require explanation from the beers with a secondary adjunct • Barrel-Aged Stouts brewer in order to be judged appropriately. Brewers should note the base beer (or vari- • Specialty Barrel-Aged Stouts • Barrel-Aged Sour Beers ation on a classic style) and the barrel(s) • Beers brewed with specialty • Barrel-Aged Mixed Culture Beers used in order to paint a full picture of the beer being judged. grains such as buckwheat, farro, frikeh, spelt or sorghum Notes: This category includes all barrel- • Beers modeled after a pastry or aged beers that are not stouts, sours or dessert mixed culture beers. Beers in this category should demonstrate a balance of flavor be- SECTION B: • Mixed culture or sour beers with tween the barrel(s) and base beer. Pleasant specialty ingredients oxidative notes may enhance the charac- SPECIALTY ter of these beers due to extended aging. Beers entered in this category will require Notes: This category is for beers that use explanation from the brewer in order to FLAVORED specialty adjuncts to enhance or drive the be judged appropriately. Brewers should flavor of a beer. Several specialty adjuncts note the base beer (or variation on a clas- have their own categories and should NOT sic style) and the barrel(s) used in order BEERS be entered here: This includes beers with coffee or fruit, as well as smoke and sweet to paint a fuller picture of the beer being Beers entered in the categories in judged. Beers with substantial fruit, spice beers modeled after a particular pastry or or other “culinary” character may be en- Section B (20-25) will have some dessert. More so, beers that use fruit or cof- tered here. non-traditional ingredient contrib- fee in addition to one of the allowed spe- uting to the overall character of cialty ingredients should NOT be entered the beer. Barrel-aged beers may be here, but rather in Category 21: or Category 22: Coffee and Smoke Beer. 19. Barrel-Aged entered in any of these categories, Specialty grains, such as buckwheat, farro, except mixed culture and Brett frikeh, spelt and sorghum, often contribute Stouts beers that would be better entered subtle character to beer and are better en- in Categories 26-28. tered in Category 17. Sour and mixed cul- ture beers with specialty adjuncts should ALLOWED be entered in Categories 26-28. • Any Barrel- or Wood-Aged Stout When entering the beer, the brewer should • Barrel-Aged Stouts with fruit, 20. Flavored Beers note his/her goal in creating the beer. spice, or specialty ingredients While citing a traditional base style is not required for judging, it does help give the • Barrel-Aged Coffee Stouts ALLOWED judges some useful context, even if the • Herb/spice beers beer does not adhere strictly to that base NOT ALLOWED style. The specialty ingredients used should • Other barrel-aged beers • Chili pepper beers be stated in the beer description; brewers • Beers with chocolate, honey, nuts, may explain the process in which the in- • Barrel-Aged Sour Beers gredients were used as well. As a point of seeds, flowers and/or vegetables • Barrel-Aged Mixed Culture Beers differentiation from Category 24: Pastry or • Pumpkin beers Dessert Beers, beers in this category should NOT be conceived around imitating a par- ticular dessert or pastry-like set of flavors.

8 OREGON BEER AWARDS 2020 STYLE GUIDELINES

NOT ALLOWED Notes: This category is a catch-all to en- 21. Fruit Beers compass any beers that do not fit elsewhere • Barrel-Aged Coffee Stouts in the style guidelines. As a point of differ- ALLOWED • Mixed culture or sour beers entiation from Category 17, Experimental Beers entered in this category should use • Fruit beers brewed with • Beers modeled after a pastry or some non-traditional ingredient or adjunct. traditional Saccharomyces strains dessert Similarly, beers may be entered in this category even if they might fit within the • Coconut beers boundaries of another category, particu- • Barrel-aged fruit beers except Notes: This category includes any beer larly if they strive to go outside the normal sour/wild beers made with coffee and/or smoked malt. realm of “what beer tastes like.” This may Almost all coffee beers should be entered include beers that mimic cocktails, savory • Beers with fruits plus other in this category, with a few notable ex- beers or gruits, for example. adjuncts ceptions: barrel-aged coffee stouts, sour/ The term “experimental” is intentionally wild coffee beers, and coffee beers that are broad, and judges are given much leeway NOT ALLOWED modeled after a pastry or dessert should be to determine whether and how a beer may entered in other categories. Other barrel- • Mixed culture fruit beers or may not exemplify the spirit of this cat- aged coffee beers may be entered here or egory. Beers should not be rewarded sim- • Sour fruit beers in the Barrel-Aged Beer category at the ply for being the “strangest” or most “out brewer’s discretion. • Beers modeled after a pastry there.” Winning beers will both taste deli- or dessert Any smoke beer may be entered in this cious and successfully execute the innova- category; however, several other categories tive vision explained by the brewer in the allow for smoke beers to be entered, and tasting notes. Oftentimes, beers entered Notes: All fruit beers that are not sour and the choice of category is at the brewer’s here do not have an identifiable classic are fermented with a traditional Saccha- discretion. Specifically, historical beers base style. with substantial smoke character, such as romyces strain should be entered here. Beers that clearly fit into other categories Grodziskie/Gratzer, Adambier or Peat-Malt Naturally occurring acidity derived from in the competition should not be entered Beers, may be entered here or in Category fruit may be present at very low to low in this category. For example, many “multi- 17: Rare, Historical, and Other Traditional levels. When entering the beer, the brewer adjunct” beers are specifically permitted in Beers. Smoke stout may be entered here or should note his/her goal in creating the the specialty beer categories, so a coffee in Category 3: Stout. Beers that incorpo- beer. While citing a traditional base style is milk stout with chocolate is better entered rate smoke flavor and additional adjuncts not required for judging, it does help give in Category 22: Coffee and Smoke Beer should be entered here. When entering the the judges some useful context, even if the than here. Similarly, please note that des- beer, the brewer should note his/her goal beer does not adhere strictly to that base sert- and pastry-flavored beers have their in creating the beer. While citing a tradi- style. The fruit(s) and any specialty ingredi- own dedicated category, so they should not tional base style is not required for judging, ents used should be stated in the beer de- be entered here. Beers entered in this cat- it does help give the judges some useful scription; brewers may explain the process egory will require substantial explanation context, even if the beer does not adhere in which the ingredients were used as well. from the brewer in order to be judged ap- strictly to that base style. The specialty in- propriately. Brewers should note process, gredients used should be stated in the beer ingredients and objectives in order to paint description. 22. Coffee and a full picture of the beer being judged. Smoke Beers 23. Experimental 24. Pastry or ALLOWED Beers Dessert Beer • Coffee beers • Beers with coffee plus other ALLOWED ALLOWED adjuncts • Some specialty ingredient • All adjuncts and beer styles • Barrel-aged coffee beers (non- is required allowed sour or -wlld) other than stout • Acidic and/or wild yeast • Beers brewed in imitation of a • Traditional Rauchbier or any character is acceptable specific sweet food or beverage German-style lager with NOT ALLOWED (e.g., “stout with chocolate, smoked malt coconut and vanilla meant to • Beers modeled after a pastry taste like an Almond Joy”) • Smoke Porter or dessert NOT ALLOWED • Any traditional • Hybrid beers that are specifically incorporating smoke assigned in other categories • Flavored beers that are not imita- • Smoke beers with tive of a sweet food or beverage additional adjuncts (e.g., “vanilla porter”) 9 OREGON BEER AWARDS 2020 STYLE GUIDELINES

Notes: This 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 mul- tiple, non-traditional adjuncts is common in these beers, and the flavor of these adjuncts should be evident and also bal- anced in the overall beer. Overpowering, one-dimensional, overly saccharine, ar- tificial characters are not desirable, and the best versions will offer a luscious and rich “dessert” experience without being cloying or flabby. Any specialty ingre- dient may be used in this beer, and any base style (including barrel-aged, sour or mixed culture beers) may be entered here as well. Some examples of beers that may be entered in this category include “milkshake” IPAs, kettle soured beers with lactose, sweet stouts with multiple adjuncts, or imperial golden beers with lactose and other adjuncts. Beers entered • Beers brewed with “hop-like” non-traditional brewing techniques and/ in this category will require substantial products, including adjunct or hopping methods, including the use explanation from the brewer in order to terpenes or distilled hop oil of enzymes, ice distillation, back sweet- be judged appropriately. Brewers should ening, and lager fermentations. Process note process, ingredients and objectives • Sour or Brett IPA alone does not necessarily differentiate in order to paint a full picture of the beer • “Zero BU” IPAs these beers from their more traditionally being judged. As a point of differentiation brewed counterparts, so winning beers from Category 20: Flavored Beers, beers in • Regional variations of IPA that must couple innovative process with dis- this category should be conceived around have not gained widespread tinct sensory outcomes that could not imitating a particular dessert or pastry-like notoriety, such as “Mountain- have been achieved through traditional set of flavors, whereas beers in Category Style IPA” methods of brewing. To wit, beers entered 20 are not bound by this requirement. As in this category will require substantial ex- such, a “vanilla porter” or “stout with ca- NOT ALLOWED planation from the brewer in order to be cao nibs” is better entered in Category 20, evaluated appropriately. Brewers MUST • Hybrid beers that are specifically since each simply marries a classic base note process, ingredients and objectives style with a non-traditional ingredient. permitted in other categories in order to paint a full picture of the beer • Black, Brown or Red IPA being judged. • Belgian IPA Well-established variations of IPA, in- cluding Red IPA/IRA, Black IPA/CDA, 25. Emerging IPA Brown IPA/Texas Brown Ale, or fruited/ spiced versions of other, established IPA or Experimental Notes: This category recognizes emergent styles should not be entered here, as they trends in IPA. The purpose of this category are already included elsewhere in the Hoppy Beer is to honor and reward beers that creative- OBA Style Guidelines. Even an “imperial ly swerve from established brewing tradi- hazy brown IPA” is established enough to tions of IPA to produce new and unique fall outside the realm of “Emerging IPA” ALLOWED sensory outcomes. This category uses the and is better entered in the Dark Hoppy term “IPA” loosely, as hallmark attributes • Brut IPA category. Hop-forward lagers such as Dry of historical IPA, such as medium to high Hopped Pilsner and India Pale Lager may • Cold IPA bitterness, may not be present in these be entered here at the brewer’s discretion; beers. As such, the term IPA might bet- • Oat Cream IPA however, they also fall within the guide- ter be understood to mean “hop-forward lines of Categories 1 and 10, respectively. • IcePA beer” as it relates to entries in this cate- Overhopped versions of other styles (ale gory. Hop flavor and aroma in these beers • IPAs using unusual hop combina- or lager) are likely better entered in the should be high to very high, and hops of Rare, Historical, and Other Traditional tions or experimental hops not any origin and profile may be used. widely available on the market category or in traditional style categories Many beers that would be appropriately where “West Coast” or hop-forward inter- entered in this category seek to reverse pretations are specifically allowed. engineer the flavor of traditional IPA using

10 OREGON BEER AWARDS 2020 STYLE GUIDELINES

range of acids may contribute to the overall category but not required. Beers entered in SECTION C: character of this beer, including lactic, acetic, this category will require substantial explana- citric, malic, tartaric and organic fatty acids. tion from the brewer in order to be judged Enteric (fecal), butyric (vomit), or isovaleric appropriately. Brewers should note process, WILD AND (cheesy, rubbery) character is not appropriate ingredients and objectives in order to paint a as they are widely considered flaws. If pres- full picture of the beer being judged. Brewers ent, acetic character is balanced and sweet may indicate a classic base style at their dis- SOUR BEERS rather than harsh or sharp. Beers entered in cretion; however, many mixed culture beers Any beer with substantial acidity, this category will require substantial explana- are made without a traditional base beer in Brettanomyces, or a wild or sponta- tion from the brewer in order to be judged mind. As such, a brewer may specify “no appropriately. Brewers should note process, classic style” if that is the case. neous yeast character should be en- ingredients and objectives in order to paint a tered in one of the categories below. full picture of the beer being judged. Brewers 28. Fruited Mixed may indicate a classic base style at their dis- cretion; however, many sour beers are made Culture Beers 26. American Sour Beers without a traditional base beer in mind. As such, a brewer may specify “no classic style” ALLOWED if that is the case. ALLOWED • Any Mixed Culture Beer with fruit • Flavored Berliner Weisse 27. Mixed Culture Beers • Fruited Wood-Aged Beers brewed with Lactobacillus and • Flavored Gose ALLOWED Brettanomyces • Kettle Soured Beers • Any Mixed Culture Beer • Any of the above with spices • Wood-Aged Sour Beers with low and other adjuncts • or no Brett or wood character NOT ALLOWED • • Any of the above styles with fruits, • Unfruited versions of the spices or other adjuncts • Lambic-Type Beers and other above styles spontaneous/wild beers NOT ALLOWED Notes: This category is for fruited beers that • Beers with evident Brettanomyces • Wood-Aged Beers brewed with have both Brettanomyces and bacterial flavor or aroma Lactobacillus and Brettanomyces (acidic) character. Beers made with spices, or • Any of the above styles with other specialty ingredients in addition to fruit • Beers with strong oak or should be entered in this category as well. wood character spices and other adjuncts EXCEPT fruit This category encompasses a wide range of • Flanders Red beers that have notable “wild” yeast charac- NOT ALLOWED ter from the use of non-Saccharomyces yeast • Oud Bruin • Fruited versions of the and bacteria. Beers in this category may be • Lambic-type beers above styles brewed with traditional mixed culture fer- mentations, spontaneous fermentations, or • Traditional Berliner Weisse Notes: This category is for unfruited beers blending. Winning beers in this category and Gose that have both Brettanomyces and bacterial will balance three major flavor components: Notes: This category is for sour beers that (acidic) character. Beers made with spices or tart, acidic flavors from lactic acid-producing have been brewed without Brettanomyces other specialty ingredients other than fruit(s) bacteria; phenolic, acidic, barnyard-like/feral AND without wood-derived flavors from bar- may be entered in this category. This category and/or fruity estery notes from Brettanomy- rel aging. Many enter their Kettle encompasses a wide range of beers that have ces; and the fruit being used. notable “wild” yeast character from the use Soured Beers, flavored Berliner Weisse or Strong sulfur compounds, including DMS, of non-Saccharomyces yeast and bacteria. flavored Gose as American Sour Beers. Beers should not be present, nor should chloro- Beers in this category may be brewed with made with fruits, spices or other specialty phenols (Band-Aid, rubber), THP (corn nut, traditional mixed culture fermentations, ingredients may be entered in this category. mousey, Cheerios), or undesirable, “sick” spontaneous fermentations, or blending. Brettanomyces character, or other flavors acidic notes from fatty acids or pediococ- driven by a mixed fermentation, should not Tart, acidic flavors from lactic acid-producing cus. Flavors derived from barrels or wood be present. Clean, lactic-derived acidity is bacteria and phenolic, acidic, barnyard-like/ aging are acceptable in this category, but the hallmark flavor of most beers in this style. feral and/or fruity estery notes from Brettano- not required. Beers entered in this category Malt and hop flavor may range from low to myces form the primary flavor elements. The will require substantial explanation from the high depending on the base beer. Perceived sourness can be the result of many different brewer in order to be judged appropriately. bitterness may range from low to high. microorganisms, raw materials or brew- Brewers should note process, ingredients and Beers entered in this category should demon- ing processes, either used individually or in objectives in order to paint a full picture of strate a substantial level of acidity/sourness. concert with each other. Strong sulfur com- the beer being judged. Brewers may indicate While “substantial” or “dominant” acidity is pounds, including DMS, should not be pres- a classic base style at their discretion; how- an important feature of the beers in this cat- ent, nor should chlorophenols (Band-Aid, ever, many mixed culture beers are made egory, winning examples will harmoniously rubber), THP (corn nut, mousey, Cheerios), without a traditional base beer in mind. As balance acidity against other elements of the or undesirable, “sick” acidic notes from fatty such, a brewer may specify “no classic style” beer, and the ultimate goal is a refreshing, acids or pediococcus. Flavors derived from if that is the case. balanced and innovative . A wide barrels or wood aging are acceptable in this 11 OREGON BEER AWARDS 2020 STYLE GUIDELINES

SECTION D: 30. Other Fresh FRESH HOP Hop Beers ALLOWED BEERS • Fresh hop versions of any beer Beers entered in the OBA fresh hop other than those allowed in Category 29 categories may be any style, color or strength. The only requirement NOT ALLOWED for entry is that the beer include • Fresh hop beers eligible for fresh hops at some point in the Category 29 brewing or fermentation process. Notes: This category is for fresh hop ver- sions of any style not covered in Category 29. Common entries from previous com- petitions that would be at home in this Thank you all for being part of 29. Fresh Hop Pale category include fresh hop lagers, , Ales and India sour/mixed culture beers, amber ales, sum- this and best of luck in this year’s mer ales, wheat beers and English bitters/ competition. We hope to see you Pale Ales pale ales, but this list is not exhaustive. The smiling on stage with medals on purpose of this category is to honor innova- tive uses of fresh hops in styles that are less your necks in February. ALLOWED aggressive in their hop character than those • Fresh Hop American Pale Ale in Category 29. Judges should expect that these beers will present as more hoppy than • Fresh Hop American IPA the classic base style would normally call OBA EXECUTIVE • Fresh Hop Imperial IPA for or allow, and fresh hop character should COMMITTEE be very evident. Winning beers in this cat- • Fresh Hop CDA/Black IPA egory will execute a stated base style and Rachel Coddington: integrate a fresh hop character that is pleas- • Hazy/juicy versions of [email protected] - all of the above ant and enhances the base beer. Ceremony Director NOT ALLOWED For the purpose of this competition, fresh Ben Edmunds: • Fresh hop versions of other styles hops are defined as newly harvested hops that have not been conventionally kilned [email protected] - Notes: This category is for all hop-forward, or dried. While the overall flavor of the Competition Director, Co-Founder American styles of beer made with fresh beer will vary with the base style, fresh, hops. For the purpose of this competition, green, wet or undried hop flavor and aroma Ezra Johnson-Greenough: fresh hops are defined as newly harvested should be forward, though in these beers [email protected] - Voting hops that have not been conventionally they may be more subtle than would be kilned or dried. While the overall flavor of found in more hop-forward styles. Undried Academy Director, Co-Founder the beer will vary with the base style, fresh, hops often result in flavors described as Jenn McPoland and green, wet or undried hop flavor and aroma green, chlorophyll-like, grassy or resinous. should be forward. Undried hops often result These flavors should be prominent;- how Jeremie Landers: in flavors described as green, chlorophyll- ever, they should not dominate or come [email protected] - like, grassy or resinous. These flavors should across as vegetal or harsh, and they should Lead Stewards be prominent; however, they should not be in balance with other complex hop fla- dominate or come across as vegetal or harsh, vors and aromas, as well as yeast and malt Jane Smith: and they should be in balance with other character, depending on the base style. An [email protected] - complex hop flavors and aromas, as well as elevated polyphenol character is common Willamette Week - yeast and malt character, depending on the in these beers due to the use of whole-cone base style. An elevated polyphenol character hops, so a slight astringency is acceptable; Competition/Ceremony/ is common in these beers due to the use of however, the beer should not be harsh, nor Sponsorship Oversight whole-cone hops, so a slight astringency is should the polyphenol character take away acceptable; however, the beer should not be from overall drinkability and harmonious- harsh, nor should the polyphenol character ness. Brewers should note the base style take away from overall drinkability and har- when entering as well as any other perti- moniousness. Brewers should note the base nent information in order to paint a picture style when entering as well as any other per- of the beer for the judges. Brewers may also tinent information in order to paint a picture note the varietal of fresh hops used; how- of the beer for the judges. Brewers may also ever, this is not required. note the varietal of fresh hops used; however, this is not required. 12