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AWARDS 2021 STYLE GUIDELINES

guidelines in this competition, it is important for brewers to be mindful of what types of JANUARY 8-11 Welcome to the 2020 Oregon are and aren’t allowable in each cat- BEER DROP OFF AT Beer Awards! egory. We ask that brewers carefully read the BREAKSIDE way that each category has been carved out MILWAUKIE OVERVIEW AND in order to enter his/her beers properly. This is OBA PHILOSOPHY especially true in the specialty and wild/sour categories. JANUARY 11 OBA will award medals in 29 categories. The split of the categories is intended to re- Judges will award a Gold, Silver and Bronze BEERS DUE BY NOON fl ect the Oregon beer market as it is currently medal in each of the categories below popularly segmented, while also allowing for through the process of a blind tasting, which all styles to be entered into some category. JANUARY 23-24 will take place January 23-24, 2021. Winners For example, we’ve added a new fresh hop JUDGE WEEKEND will be announced at the Oregon Beer Awards category specifi cally for fresh hop hazies, as in February 2021. well as a new pale category in order in FEBRUARY The OBA style descriptions are meant as gen- order to acknowledge their ongoing popular- VIRTUAL CEREMONY eral guidelines for each category. These are ity with brewers and consumers. The split of not prescriptive guidelines, which defi ne beer categories will evolve from year-to-year based by process, raw materials, or particular techni- on market trends, judge/brewer input, and cal specifi cations. In general, it is not our goal number of entries into a category. to reward or eliminate beers on a technicality. In all categories, the ideal is a harmonious Judges should use their expertise and familiar- and delicious beer which exemplifi es the ity with styles and trends to determine what category as it exists in today’s marketplace. constitutes the appropriate ‘boundary’ of each Harmoniousness includes technical criteria category. Similarly, brewers should enter their such as color and carbonation as well as more beers into the category which they feel it qualitative elements like fi nesse, moreishness/ most comfortably fi ts without having to worry drinkability, and balance. Unless it is ‘typical’ about the risk of it being knocked out because of the style, technical fl aws such as diacetyl, a beer is slightly outside the style guidelines. acetaldehyde, sulfur, acetone, astringency, Part of the objective of the OBA is to reward unpleasant bitterness, oxidation, autolysis beers for being harmonious and dynamic. and DMS should not be present, even at low This differentiates it from other competitions levels. Certain esters, phenols, fusel alcohols in which medals are given along very strictly and acids are appropriate to some styles when written style guidelines. As such, a beer with no in balance. technical fl aws that varies from classic style pa- In all categories except Category 11/Ameri- rameters will be judged in greater esteem than a can IPA and Category 12/Hazy or Juicy beer with technical fl aws that adheres to style. IPA, the brewer should note the style of beer While we strive to avoid “nitpicking” style entered. Some categories require additional OREGON BEER AWARDS 2021 STYLE GUIDELINES

information. it is widely understood by brewers • No single beer may be entered more and judges to be the case than once or in multiple categories. WHAT’S NEW • The beers listed in “not allowed” • A brewer may enter a category with FOR 2021? are those that have caused the most as many entries as she/he likes. (If confusion for entrants in the past. you have three different Pastry , For returning brewers, here is a quick Our goal is to avoid having people you may enter all three into the Pas- overview of the changes from last year’s misenter beers. try/Dessert Beers category). competition and categories: • There will always be some overlap • We have consolidated three catego- between categories and some beers ries from 2020 and added two new that may be well suited to multiple OF THE categories. This means that our total categories. For example, a barrel- number of categories for 2021 is 29 aged coffee brown is completely YEAR AWARDS (vs. 30 in 2020). permissible as an entry into EITHER Barrel-Aged Beers OR Coffee and OBA will award three Brewery of the • Hazy pale have been moved Smoke Beers. Year awards based on the results from the back into the American competition: Large, Medium, and Small. and Other Sessionable Hoppy Beers Eligibility is determined by barrels sold category. in Oregon for the previous year (so for • Hazy double IPAs have been moved IMPORTANT the 2021 competition, it is determined by back into the Imperial COMPETITION barrels sold in Oregon in 2019). Large category. sold more than 5,000 bbls in RULES FOR 2021 the designated period; Medium Breweries • Traditional (unflavored) Berliner sold 1,000-4,999 bbs; Small Breweries Weisse and are now included • All beers entered into the competition sold fewer than 1,000 barrels. in the Rare/Historical Beers category. must be produced on a fully-licensed All breweries who participate in the com- commercial brewery in the state of • The standalone category was petition are eligible for the Brewery of the Oregon with a TTB notice on file. split up: American/hop forward stouts Year Awards. Scoring for Brewery of the Breweries- in-planning and home- are now part of the Dark Hoppy Year is determined by a point system using brewers are not eligible. category, and traditional English- the following criteria: inspired stouts are included in Classic • All beers entered into the competi- • Each medal is worth a certain UK Styles. tion must be brewed, fermented, number of points: Gold=6, Silver=5, and packaged in the state of Oregon. • We created a new Pale Lagers cat- Bronze=4 egory for contemporary , Breweries with additional facilities • A brewery’s total points are divided adjunct lagers, and other innova- in other states may not enter beers brewed, fermented, or packaged at by either a) the number of entries tive light-colored lagers. those locations in the OBA competi- from that brewery OR b) the median • We added a new, third category tion. number of beers entered by brewer- ies in that “Brewery of the Year” size to the Fresh Hop competition, for • Any brewery may enter up to 30 group, whichever is higher. fresh hop Hazy/Juicy Pale Ales beers. The cost per entry is $30. and IPAs. • In the case of a tie, the tiebreaker • Breweries of common ownership criteria in order are: total number of with multiple TTB-licensed medals won, total number of gold facilities may enter a maximum of medals won, total number of entries 30 beers across their entire family or STYLE GUIDELINES in gold medal-winning categories. chain of breweries. FORMAT FOR 2021 Each category includes a list of beer styles that are ‘allowed’ and ‘not allowed’ in each category. We hope that these lists serve as guideposts if you are uncertain about where a beer is best entered. A few things to note about these lists:

• We did not list every possible con- tingency or style that might not be allowed in a category. For example, a is clearly not meant to be entered in the category with IPAs; however, it is not listed in the ‘not allowed’ section. Similarly, flavored beers should not be entered into categories 1-14; however, this is not specifically listed in each category as

2 • Pale Lagers lagers. The strength, hop character, and CATEGORIES hopping rates of beers in this category may • American / vary widely. Nomenclature and style delin- American Hefeweizen eations are still in their early stages for many • Golden and Blonde Belgian Ales of these styles, so judges should adopt an SECTION A: expansive view when evaluating beers en- • Bavarian Hefeweizen tered here. Pale lagers that exhibit oak and CLASSIC Notes: This is a catch-all category for ales other neutral wood character are allowed that are dark golden or lighter in color and while beers with noticeable spirit influence STYLES are brewed in the American, British, or Ger- should be entered elsewhere. Please note that darker interpretations of Mexican-style Beers entered in the categories in Section A man tradition. Golden or straw-colored lagers (ie those brewed in the Negra Mod- should not use any non-traditional flavor- beers made with could also appropri- elo or Vienna traditions) should not be ings or fruits except for the barrel-aged ately be entered into this category. This cat- entered here; they are better suited to the categories (#15+16). Unless specifically al- egory can include “Northwest” variants of Classic North American Styles category. lowed in the Guidelines, neither acidity nor the above beers, which tend to have more Brettanomyces character should be present hop character than is traditional in the ar- in any beer entered in Section A categories. eas of origin, including versions with low to medium-low dry hop character. 4. LIGHT GERMAN 1. PILSNER AND EUROPEAN ALLOWED 3. PALE LAGERS LAGERS ALLOWED • German Pilsner ALLOWED • • Bohemian/Czech Pilsner • Pre-Prohibition American Pilsner • Dortmunder/Export Lager • Unfiltered or Zwickel versions of • Italian Pilsner the above • Contemporary or Hoppy American • Vienna Lager Pilsner • Marzen NOT ALLOWED • India (IPL) • Contemporary Oktoberfest/Wiesn • Only versions of traditional Eu- ropean Pilsner may be entered in • New World Lager/New Zealand • Helles Pilsner this category • Franconian Rotbier • Pre-Prohibition American Pilsner • (all or ad- junct) NOT ALLOWED • Italian Pilsner • Mexican Lager- pale, contempo- • Darker European Lagers • Contemporary or Hoppy American rary versions Pilsner • Pilsner • Japanese- or Asian-Style Pale • Rauchbier Notes: This category encompasses Pilsners Lagers brewed in the German and Czech tradi- • Gose tions and can include “Northwest” variants • Wood-aged pale lagers with low/ on these styles, which may have more hop neutral oak character • character than is traditional in the areas Notes: This is a catch-all category meant of origin. Brewers must note the style of NOT ALLOWED to include and reward pale-to-amber col- Pilsner entered in order to supply judges ored German, Bohemian, and Austrian with appropriate information for evalua- • Helles styles that are commercially available and tion. • Dortmunder/Export Lager not covered elsewhere in the guidelines. • Traditional German or Please note that the word “Light” in the cat- egory name refers to the alcohol level and 2. GOLDEN, BLONDE, Bohemian Pilsner not necessarily the color of the beer. Styles AND OTHER LIGHT • Other traditional German or appropriately entered here for 2020 would European pale lagers include: Helles, Dortmunder/Export Lager, ALES Vienna Lager, Marzen, Contemporary Ok- • Darker Mexican lagers ALLOWED toberfest/Wiesn. Many traditional Bohemi- Notes: This is a broad category for pale an and contemporary Czech styles--such • Kölsch lager styles that do not fit elsewhere in svetly lezak (Czech light lager)--could also be entered here. Pilsner, Kolsch, stronger • Golden/Blonde Ale style guidelines, specifically lagers that do not fit into a classic German or continen- German lagers (bock family), smoke beers, • English Summer Ale tal European style tradition. Beers appro- , darker lagers ( and darker), gose, Berliner weisse, and German wheat • priately entered here include “industrial ” lagers brewed with grain such as beers should NOT be entered into this cat- corn, rice, or other sugars; straightforward egory. For judging purposes, please note NOT ALLOWED all-malt lagers; and modern, hop-forward the classic style on your entry form. OREGON BEER AWARDS 2021 STYLE GUIDELINES

5. DARK GERMAN NOT ALLOWED 8. BELGIAN BEERS, AND EUROPEAN • Irish Red Ale GERMAN WHEAT LAGERS • Scottish Ale BEERS, & TRADI- • Robust /American Porter ALLOWED TIONAL BRETT Notes: This is a broad category meant to • Dunkel include and reward examples of classic BEERS • British, Irish, Scottish and Commonwealth ALLOWED • Czech Dark Lager styles that are commercially available and not covered elsewhere in these guidelines. • Bock • For judging purposes, please note the clas- • Witbier • Doppelbock sic style on your entry form. • Eisbock • Biere de Garde • Baltic Porter • Abbey Styles (Patersbier/Enkel, Dub- 7. CLASSIC NORTH bel, , Quad) NOT ALLOWED AMERICAN STYLES • Belgian Blonde • Light Colored European Lagers • Belgian Pale Ale • Rauchbier ALLOWED • Belgian IPA • Altbier • American Wheat Beer/American Hefeweizen • Belgian Strong Golden Ale Notes: This is a catch-all category meant to include and reward dark colored Ger- • American • Belgian Strong Dark Ale man, Bohemian, and Austrian styles that • American Dark Lager • Biere de Table are commercially available and not covered • Bavarian Hefeweizen elsewhere in the guidelines. For the purpos- • American es of this competition, “dark” means light • Robust Porter • Dunkelweizen brown or darker. Obscure historical beers • Weizenbock of Germanic origin should be entered in the • Wheat Wine Experimental and Historical Beers category. • Imperial Porter • Hopfenweisse For judging purposes, please note the clas- • Dark Mexican Lager • Any of the above styles with sic style on your entry form. Brettanomyces • Classic • All other non-acidic beers with 6. CLASSIC U.K. NOT ALLOWED Brettanomyces • American Amber Ale • 100% Brett fermented beers or aged STYLES beers with strong Brett character • American Amber Lager/ ALLOWED Common NOT ALLOWED • English Pale Ale • Contemporary American Pale Ale • - or bacteria-derived acid- • English IPA • American IPA ity is only allowable at very low levels in this category • Mild • American Lager (all malt or ad- junct) • Mixed Culture or Sour Beers • Bitters (including Ordinary, Special, • Pale Mexican Lager • Brett IPA or Extra Special ) Notes: This is a broad category meant to • Historic Belgian sour ales, such as • English Brown Ale include and reward examples of classic , , or Flanders Red/ North American styles that are commercially Brown • Brown/London Porter available and not covered elsewhere in these • Versions of the allowed styles with guidelines. Classic American Pale Ale (APA) • may be entered here if the hop character substantial specialty ingredient, fruit, , or acid character • Scotch Ale/Wee Heavy is subdued relative to more contemporary examples; APAs with even a moderate dry Notes: This is a broad category whose or- • English Barleywine hop would better be entered in another cat- ganizing principle is that all entries should • Irish Dry Stout egory. “West Coast” or hop-forward versions be brewed with phenol-producing (POF+) of any of the allowed styles might be more yeast strains. Beers in this category include • Export Stout appropriately entered into one of the more most ‘classic’ Belgian styles as well as Ba- hop-centric categories. • Oatmeal Stout varian wheat beers, including modern or re-imagined versions of those styles. Ver- • Milk/Sweet Stout sions of these styles that have been condi- tioned with Brettanomyces should also be

3 entered here, as may any other non-acidic that are aggressively hop-forward should be dank, fruity, juicy and/or musky. The use beer (except Brett IPA) that is fermented entered into Dark Hoppy Beers, not here. of high protein is common in these with Brettanomyces and fits within the other Despite the name of the category, beers en- beers, given them a full mouthfeel even parameters of the category. As such a pale tered here may range in color and hue from when malt flavor is subdued. Compared ale with Brettanomyces, a 100% Brett fer- light amber to light brown. Higher strength to classic West Coast hoppy beers, these mented dark ale, or an Orval-type beer with beers in this same color range are better beers will be sweeter and less bitter, with strong European hop character should all be entered elsewhere in the competition, and a more pronounced ester profile, yet the entered here. most classic styles in this vein are called out best examples of this style are not overly specifically in other categories. For judging sweet or heavy. Chalky, astringent, acidic, Some traditional interpretations of the per- purposes, please note the classic style on vitamin-like or Aspirin-like aromas and mitted styles may allow for very low acid- flavors should be very low to absent. “Hop ity or spice character; however, any beers your entry form. burn” should not be present. with substantial wood, sour, or specialty ingredient character should be entered else- Though the OBA guidelines allow for where. Even 100% Brettanomyces beers “Northwest” interpretations of some styles with a noticeable acid character would 10. AMERICAN PALE to be entered alongside more traditional likely be better suited to a Mixed Culture ALE AND OTHER versions in other categories, brewers may category. A wide range of farmhouse style elect to enter those beers here as well, beers, brewed in the saison tradition, may SESSIONABLE provided they meet the color and strength be entered here, including dark, light, im- requirements for this category. For exam- perial or session versions of farmhouse ales. HOPPY BEERS ple, a dry hopped kolsch or hoppy blonde Some of these farmhouse beers may have a ALLOWED ale could be entered here OR in category bacterial/sour, or spice character, though it 2. Many American hoppy beers are brewed is not required, and heavily fruited, spiced, • Session IPA today with non-American , including or soured versions should be entered else- • American Pale Ale hops from Australia, New Zealand, South where, particularly if the “specialty” char- Africa, and . Judges should allow acter is more dominant than the original • American Strong Pale Ale for a wide range of modern hop character farmhouse yeast character. For judging pur- • Australian or International Pale Ale in any of these beers, regardless of what poses, please note the classic style on your nomenclature the brewer uses to classify entry form. Some Brett beers may not have • Hop-heavy interpretations of other the beer. a ‘classic base style,’ and a brewer may styles that meet the ABV and color specify “No classic style” if that is the case. requirements for the category Beers entered in this category may require • Hazy or Juicy interpretations of the substantial explanation from the brewer in above styles 11. AMERICAN IPA order to be judged appropriately. ALLOWED NOT ALLOWED • American IPA • Any beers above 6% ABV 9. RED BEERS • India Pale Lager (IPL) NOT ALLOWED ALLOWED • Contemporary or Dry Hopped • Hazy or Juicy IPA (aka New Eng- • Irish Red Ale Pilsner land IPA, NE IPA) • American Amber Ale • Hazy or unfiltered hoppy lager • Beers below 6% ABV • American Amber Lager/ Notes: This category is for hop-forward • Beers above 7.5% ABV California Common beers below 6% ABV. Beers in this cat- Notes: Beers in this category should be • Scottish Ale egory should be dark copper or lighter in brewed in the style of a classic, American color. “single IPA,” between 6 and 7.5% ABV. • Altbier For “West Coast” or “traditional” versions American IPA ranges in color from light of the allowed styles, beers brewed with golden to dark copper. Flavors and aromas NOT ALLOWED rye, wheat or other adjunct grains may be of American hops--described often as • Old Ale entered here. A light-to-medium hop haze citrusy, piney, resinous, tropical, fruity, is allowable in these beers; though most woody, sulfuric, and/or dank--are the • Barleywine will be bright. signature element of this beer, and are the • Scotch Ale/Wee Heavy most noticeable element of the flavor and For “hazy or juicy” versions of these styles, aroma. The hop flavor and aroma should • India Red Ale beers in this category are typically hazy to be intense, complex and harmonious. Malt very hazy in appearance; however, judges • Double Red Ale flavor and aroma is present andbalanced, should accept a range of haze from very and serves as a secondary actor to Notes: This category encompasses a wide low to very high. The haze may originate hops. Balanced bitterness is present range of mid-strength, amber-to-copper from any number of processes, and it colored beers. This category may include should be visually appealing. These beers and forms an important backbone “Northwest” variants on these styles, which are typified by very high and intense Amer- of these beers. Beers above 7.5% or may have slightly more hop character than ican and/or Southern Hemisphere hop below 6% ABV should not be entered is traditional in the areas of origin. Beers aroma and flavor that presents as tropical, in this category.

4 OREGON BEER AWARDS 2021 STYLE GUIDELINES

than in West Coast double IPAs but higher 12. HAZY OR JUICY 13. IMPERIAL INDIA than what is found in lower ABV Hazy or IPA PALE ALE Juicy styles. Chalky, acidic, vitamin-like or Aspirin-like aromas and flavors should be ALLOWED ALLOWED very low to absent, and there should be • Hazy or Juicy India Pale Ale • West Coast Double IPA little to no bite or astringency from residual yeast. “Hop burn” should not be present. • West Coast Triple IPA NOT ALLOWED Many imperial IPAs are brewed today with • Pale American Wine • American IPA (aka West Coast IPA) non-American hops, including hops from • Hazy or Juicy interpretations of the Australia, New Zealand, South Africa, and • Beers below 6% ABV above styles Germany. Judges should allow for a wide • Beers above 7.5% ABV range of modern hop character in any of NOT ALLOWED these beers. For judging purposes, please Notes: This category includes all IPAs note the classic style on your entry form. brewed in what is usually referred to as • Beers below 7.6% ABV “East Coast Style,” “ Style,” “New • Beers darker than dark copper Style,” or “Northeast Style.” Beers in this category should be between 6 and Notes: This category encompasses all, hop- 14. DARK HOPPY 7.5% ABV and dark copper or lighter in forward beers that are both above 7.5% ABV color. Versions of the allowed styles brewed and dark copper or lighter in color. Classic BEERS with rye, wheat or other adjunct grains may and contemporary styles that might be ap- ALLOWED be entered here. Beers in this category are propriately entered in this category include typically hazy to very hazy in appearance; Double IPA, Triple IPA, and Lighter-Colored • Cascadian Dark Ale/Black IPA/ however, judges should accept a range of Barley Wines, as well as Hazy or Juicy ver- American Black Ale/ Brown haze from very low to very high. The haze sions of those styles. Ale may originate from any number of pro- For West Coast or traditional double IPAs, • Imperial CDA or Imperial Black IPA cesses, and it should be visually appealing. the overall flavor of these beers should • India Red Ale These beers are typified by very high and strongly favor hops with malt and yeast char- intense American and/or Southern Hemi- acters in balance; however, elevated alcohol • Imperial or Double Red Ale sphere hop aroma and flavor that presents also contributes a key component of the fla- • American as tropical, dank, fruity, juicy and/or musky. vor and body of beers in this category. That Classic “C hop” character--citrus, evergreen, alcohol character may present as warming, • American-Style Barleywine pine--is acceptable, but is not common fruity, slick, or sweet, but it should not be • American Stout in these beers and should be secondary harsh or sharp. Flavors and aromas of Ameri- to more ‘contemporary’ hop character as can hops--described often as citrusy, piney, • American Imperial Stout outlined above. The use of high protein resinous, tropical, fruity, woody, sulfuric, • Hazy or juicy versions of any of the malts is common in these beers, given them and/or dank--are the signature element of above styles a full mouthfeel even when malt flavor is this beer, and are the most noticeable ele- subdued. Compared to classic West Coast ment of the flavor and aroma. The hop flavor NOT ALLOWED hoppy beers, these beers will be sweeter and aroma should be intense, complex and and less bitter, with a more pronounced harmonious. • Beers that are lighter than amber in ester profile. Low bitterness, relative to clas- color sic American IPAs, is a hallmark of this style, For juicy or hazy versions, beers in this cat- yet the best examples of this style are not egory are typically hazy to very hazy in ap- Notes: This category encompasses all hop-for- overly sweet or heavy. Some tannin char- pearance. The haze may originate from any ward beers that are amber or darker in color, acter from hop polyphenols is acceptable, number of processes, and it should be visual- regardless of strength. however, this should never come across as ly appealing. These beers are typified by very harsh or astringent. Chalky, acidic, vitamin- high and intense American and/or Southern like or Aspirin-like aromas and flavors Hemisphere hop aroma and flavor that pres- 15. Barrel-Aged Beers should be very low to absent. “Hop burn” ents as tropical, dank, fruity, juicy and/or should not be present. Many hazy hoppy musky. Classic “C hop” character--citrus, ev- ALLOWED ergreen, pine, resin--is acceptable, but is not beers are brewed today with non-American • Any barrel- or wood-aged beer hops, including hops from Australia, New common in these beers and should be sec- other than stouts, sours, or mixed Zealand, South Africa, and Germany. Judges ondary to more ‘contemporary’ hop charac- culture beers should allow for a wide range of modern ter as outlined above. The use of high protein hop character in any of these beers. For malts is common in these beers, given them • Beers with fruit, spice, or specialty judging purposes, please note the classic a full mouthfeel even when malt flavor is ingredients provided that it would style on your entry form. subdued. Compared to classic West Coast otherwise fall into the category as hoppy beers, these beers will be sweeter well and less bitter, with a more pronounced es- ter profile. Bitterness in these beers can be NOT ALLOWED difficult to classify, as measured BUs may not align closely with perception; however, • Barrel-Aged Stouts bitterness in these beers tends to be lower • Barrel-Aged Sour Beers

5 OREGON BEER AWARDS 2020 STYLE GUIDELINES

• Barrel-Aged Mixed Culture Beers fruit, as well as smoke beers and sweet beers SECTION B: modeled after a particular pastry or dessert. • Beers modeled after a pastry or Moreso, beers that use fruit or coffee in addi- dessert SPECIALTY tion to one of the allowed specialty ingredients Notes: This category includes all barrel-aged should NOT be entered here, but rather in beers that are not stouts, sours or mixed culture FLAVORED or Coffee and Smoke Beer Specialty beers. Beers in this category shoulddemon- grains such as buckwheat, farro, frikeh, spelt strate a balance of flavor between the barrel(s) BEERS and sorghum often contribute subtle character and base beer. Pleasant oxidative notes may Beers entered in the categories in Section to beer, and they are better entered into the enhance the character of these beers due to B (#17-22) will have some non-traditional Experimental and Historical Beers category. extended aging. Beers entered in this category ingredient contributing to the overall char- Sour and mixed culture beers with specialty will require explanation from the brewer in or- acter of the beer. Barrel-Aged Beers may be adjuncts should be entered into categories der to be judged appropriately. Brewers should entered into any of these categories, except 26-28. note the base beer (or variation on a classic mixed culture and Brett beers which would style) and the barrel(s) used in order to paint be better entered in Categories #23-25. When entering the beer, the brewer should a full picture of the beer being judged. Beers note his/her goal in creating this beer. While with substantial fruit, spice or other “culinary” citing a traditional base style is not required character may be entered here. for judging, it does help give the judges some 17. FLAVORED BEERS useful context, even if the beer does not adhere strictly to that base style. The specialty 16. BARREL-AGED ALLOWED ingredients used should be stated in the beer • /spice beers description; brewers may explain the process STOUTS in which the ingredients were used as well. • beers ALLOWED As a point of differentiation from Category 21/ • Beers with chocolate, , nuts, Pastry or Dessert, beers in this category should • Any barrel- or wood-aged stout seeds, flowers, tea and/or veg- NOT be conceived around imitating a particu- • Barrel-aged stouts with fruit, spice, etables lar dessert or pastry-like set of flavors. or specialty ingredients • Pumpkin beers • Barrel-aged coffee stouts • Barrel-aged beers (non sour/wild) 18. FRUIT BEERS with any of the above adjuncts, ALLOWED NOT ALLOWED except barrel-aged stouts • Other barrel-aged beers • Fruit beers brewed with traditional • Beers with multiple adjuncts from Saccharomyces strains • Barrel-Aged Sour Beers the list above • Coconut beers • Barrel-Aged Mixed Culture Beers NOT ALLOWED • Barrel-aged fruit beers except sour/ • Beers modeled after a pastry or wild beers dessert • Flavored or spiced IPAs (**as of 2021 these should be entered in • Beers with fruits plus other adjuncts Notes: This category is for barrel-aged stouts the Specialty IPA category**) and specialty stouts. Stouts aged on wood or NOT ALLOWED in barrels with substantial fruit, spice or other • Fruit beers -- including fruit beers “culinary” character may be entered here. with a secondary adjunct • Fruited IPAs Beers in this category should demonstrate a • Coconut beers • Mixed culture fruit beers balance of flavor between the barrel(s) and base beer, as well as any adjuncts, if present. • Coffee beers -- including coffee • Sour fruit beers beers with a secondary adjunct Pleasant oxidative notes will likely enhance • Beers modeled after a pastry or the character of these beers due to extended • Smoke beers -- including smoke dessert aging; however, strong notes of soy/umami beers with a secondary adjunct are inappropriate. These beers are often Notes: All fruit beers that are not sour, not bombastic and intense, but the best versions • Specialty barrel-aged stouts a variation of IPA, and are fermented with will marry intense flavor profiles, a full body, • Beers brewed with specialty grains a traditional Saccharomyces strain should and alcohol intensity without being imbal- such as buckwheat, farro, frikeh, be entered here. Naturally-occurring acidity anced. Beers entered in this category will spelt, or sorghum derived from fruit may be present at very require explanation from the brewer in order low to medium-low levels. When enter- to be judged appropriately. Brewers should • Beers modeled after a pastry or ing the beer, the brewer should note his/ note the base beer (or variation on a classic dessert her goal in creating this beer. While citing style) and the barrel(s) used in order to paint • Mixed culture or sour beers with a traditional base style is not required for judging, it does help give the judges some a full picture of the beer being judged. specialty ingredients useful context, even if the beer does not Notes: This category is for beers that use adhere strictly to that base style. The fruit(s) specialty adjuncts to enhance or drive the and any specialty ingredients used should flavor of a beer. Several specialty adjuncts have be stated in the beer description; brewers their own categories, and they should NOT be may explain the process in which the ingre- entered here: this includes beers with coffee or dients were used as well.

6 OREGON BEER AWARDS 2021 STYLE GUIDELINES

many ‘multi adjunct’ beers are specifically 19. COFFEE AND 20. EXPERIMENTAL permitted in the specialty beer categories, SMOKE BEERS BEERS so a Coffee Milk Stout with Chocolate is better entered into Coffee and Smoke Beer ALLOWED ALLOWED rather than here. Similarly, please note • Coffee beers • Any/all specialty ingredient is al- that dessert and pastry-type beers and ex- lowed perimental IPAs have their own dedicated • Beers with coffee plus other ad- categories, so they should not be entered juncts • Acidic and/or wild yeast character here. Beers entered in this category will • Barrel-aged coffee beers (non sour/ is acceptable require substantial explanation from the wlld) other than stout • Wood/barrel character is allowed brewer in order to be judged appropriately. Brewers should note process, ingredients • Traditional Rauchbier or any • and objectives in order to paint a full pic- German-style lager with smoked ture of the beer being judged. malt NOT ALLOWED • Smoke Porter • Beers modeled after a pastry or • Any traditional incorpo- dessert 21. HISTORICAL AND rating smoke • Hybrid beers that are specifically OTHER TRADITION- • Smoke beers with additional assigned in other categories adjuncts • Experimental, emerging, or AL BEERS flavored IPAs, as these have their ALLOWED NOT ALLOWED own category • Traditional Leipziger Gose (no • Coffee IPAs Notes: This category is a catch-all to added flavorings/ingredients other encompass any/all specialty beers that do • Barrel-aged coffee stouts than salt and ) not fit elsewhere in the style guidelines. • Mixed culture or sour beers As a point of differentiation from Category • Traditional Berliner Weisse (no added flavorings) • Beers modeled after a pastry or #21, experimental beers entered into this dessert category should use some non-traditional • Acidic and/or wild yeast character ingredient/adjunct or process. Similarly, at low levels as historically ap- Notes: This category includes any beer beers may be entered into this category propriate made with coffee and/or smoked malt. Al- even if they might fit within the boundar- most all coffee beers should be entered into ies of another category, particularly if they • Imperial or session versions of this category, with a few notable excep- strive to go outside the normal realm of classic styles that don’t have an- tions: barrel-aged coffee stouts, sour/wild “what beer tastes like.” This may include other category coffee beers, coffee IPA, and coffee beers beers that mimic cocktails, savory beers, or • Historical styles that are not that are modeled after a pastry or dessert gruits, for example. included elsewhere in the OBA should be entered in other categories. Oth- The term “experimental” is intentionally Guidelines er barrel-aged coffee beers may be entered broad, and judges are given much leeway here or in the Barrel-Aged Beer category at • Hybrid versions of traditional to determine whether and how a beer the brewer’s discretion. styles may or may not exemplify the spirit of this Any smoke beer may be entered into this category. Beers should not be rewarded • Beers brewed with unusual grains category; however, several other categories simply for being the ‘strangest’ or most such as buckwheat, farro, frikeh, allow for smoke beers to be entered, and ‘out there.” Winning beers will both taste or triticale the choice of category is at the brewer’s delicious and successfully execute on the discretion. Specifically, historical beers innovative vision explained by the brewer NOT ALLOWED with substantial smoke character, such as in the tasting notes. /Gratzer, Adambier, or Peat-Malt • Beers using specialty flavorings, Many experimental beers entered into Beers, may be entered here or in Category including fruits, , , or this category use some non-traditional 21/Rare and Historical Beer. Beers that in- other ingredient/adjunct. Similarly, beers may corporate smoke flavor and additional ad- be entered into this category even if they • Beers modeled after a pastry or juncts should be entered here. When enter- might fit within the boundaries of another dessert ing the beer, the brewer should note his/her category, particularly if they strive to go goal in creating this beer. While citing a tra- • Hybrid beers that are specifically outside the normal realm of “what beer ditional base style is not required for judg- assigned in other categories tastes like.” This may include beers that ing, it does help give the judges some useful mimic cocktails, savory beers, or gruits, for • Experimental, emerging, or context, even if the beer does not adhere example. Oftentimes, beers entered here flavored IPAs, as these have their strictly to that base style. The specialty in- do not have an identifiable classic base own category gredients used should be stated in the beer style. description. Notes: This category is a catch-all for any Beers that are clearly fit into other cat- traditionally made beers that do not fit else- egories in the competition should not be where in the style guidelines. As a point of entered into this category. For example, differentiation from Experimental Beers, beers entered into this category should use

7 OREGON BEER AWARDS 2021 STYLE GUIDELINES OREGON BEER AWARDS 2020 STYLE GUIDELINES

predominantly traditional brewing ingre- cific sweet food or beverage (e.g. • Brut IPA dients and processes. This includes a wide ‘stout with chocolate, coconut, • IcePA range of malted grains/fermentables, hops, and vanilla meant to taste like an and Saccharomyces cerevisiae or S. pas- Almond Joy’) • IPAs using unusual hop combina- torianus; however, flavored, fruited, and tions or experimental hops that are barrel-aged beers should not be entered NOT ALLOWED not widely available on the market here. • Flavored beers that are not imita- • Regional variations of IPA that Traditional Gose and Berliner Weisse are tive of a sweet food or beverage have not gained widespread noto- included in this category as of 2020; how- (e.g. ‘vanilla porter’) riety, such as “Mountain-Style IPA” ever, flavored versions are not to be en- tered here. Along these lines, any beer in Notes: This specialty category includes any • Other experimental or novel varia- this category may have low levels of acid- beer brewed or blended in imitation of a tions on IPA ity or mixed fermentation characteristics, pastry, dessert, confection, bon-bon or oth- either as an historical recreation or as part er sweet food or beverage. Many beers in NOT ALLOWED of a modern interpretation; however, this this category will be designed to imitate or • Hybrid beers that are specifically character must be in balance with other evoke specific desserts or dishes, whereas permitted in other categories elements of the beer, and brewers should others may target a more general culinary explain on their entry form why the beer impact. The use of multiple, non-tradi- • Black, Brown, or Red IPA is appropriately entered as an historical/ tional adjuncts is common in these beers, • Belgian IPA traditional beer rather than as a contempo- and the flavor of these adjuncts should be rary sour or mixed culture beer. evident and also balanced in the overall Notes: This category recognizes emergent beer. Overpowering, one-dimensional, trends in IPA. The purpose of this category Historical beers may be difficult to classify. overly-saccharine, artificial characters are is to honor and reward beers that creative- Judges and brewers should note that the not desirable, and the best versions will ly swerve from established brewing tradi- terms “Historical” and “Traditional” are offer a luscious and rich ‘dessert’ experi- tions of IPA to produce new and unique meant to identify a broad range of beers, ence without being cloying or flabby. Any sensory outcomes. This category uses the including many that are modern develop- specialty ingredient may be used in this term “IPA” loosely, as hallmark attributes of ments and growing in popularity. Some beer, and any base style (including barrel- historical IPA, such as medium-to-high bit- examples of beers that might be at home aged, sour or mixed culture beers) may be terness, may not be present in these beers. in this category include strong/imperial entered here as well. Some examples of As such, the term IPA might better be un- versions of classic styles (e.g Imperial Pil- beers that may be entered in this category derstood to mean “hop-forward beer” as sner, Double Alt), session versions of clas- include “milkshake” IPAs, kettle soured it relates to entries in this category. Hop sic styles (e.g. session India Red Ale), rare beers with lactose, sweet stouts with mul- flavor and aroma in these beers should be historical styles that use traditional ingre- tiple adjuncts, or imperial golden beers high to very high, and hops of any origin dients (e.g. Kentucky Common, Kuytbier, with lactose and other adjuncts. Beers en- and profile may be used. , Pennsylvania Swankey), hybrid tered in this category will require substan- versions of 2 or more classic styles (e.g. Any interpretation of IPA using fruit, spices, tial explanation from the brewer in order Dry Hopped Hefeweizen, American Pale coffee, or other adjunct ingredients should to be judged appropriately. Brewers should Ale with all German hops), emergent styles be entered here. note process, ingredients and objectives that don’t have established categories yet, in order to paint a full picture of the beer Some beers appropriately entered into or classic styles brewed with a non-tradi- being judged. As a point of differentiation this category seek to reverse engineer the tional grain (e.g. Schwarzbier with Buck- from Category 17/Flavored Beers, beers in flavor of traditional IPA using non-tradi- wheat). “West Coast” versions of classic this category should be conceived around tional brewing techniques and/or hopping styles (e.g. Dry Hopped Vienna Lager) imitating a particular dessert or pastry-like methods, including the use of enzymes, might be entered here as well. Historical set of flavors, whereas beers in Category 17 ice distillation, back sweetening, adjunct beers with substantial smoke character, are not bound by this requirement. As such additions, grain selection, and lager-type such as Grodziskie/Gratzer, Adambier, or a “vanilla porter” or “stout with cacao fermentations. Process alone does not nec- Peat-Malt Beers, may be entered here or in nibs” are better entered into Category 17, essarily differentiate these beers from their Category 22/Coffee and Smoke Beer at the since they simply marry a classic base style more traditionally-brewed counterparts, brewer’s discretion. Please note that this with a non-traditional ingredient. so winning beers must couple innovative list is not meant to be exhaustive. Beers en- processes with distinct sensory outcomes. tered in this category will require substan- To wit, beers entered in this category will tial explanation from the brewer in order to require substantial explanation from the be judged appropriately. 23. SPECIALTY INDIA brewer in order to be evaluated appropri- ately. Brewers MUST note process, ingredi- PALE ALE ents and objectives in order to paint a full 22. PASTRY OR ALLOWED picture of the beer being judged. • IPA with fruit, coffee, or other Well-established variations of IPA, includ- DESSERT BEER adjuncts ing Red IPA/IRA, Black IPA/CDA, Brown ALLOWED IPA/Texas Brown Ale should not be en- • Sour or Brett IPA tered here, as they are already included • All adjuncts and beer styles al- • Rye IPA elsewhere in the OBA Style Guidelines. lowed Hop-forward lagers such as Dry Hopped • Cream IPA • Beers brewed in imitation of a spe- Pilsner and India Pale Lager fall within the 8 OREGON BEER AWARDS 2021 STYLE GUIDELINES

guidelines of Category 3. Overhopped ver- flavor may range from low to high depending Tart, acidic flavors from lactic-acid producing sions of other styles (ale or lager) are likely on the base beer. Perceived bitterness may bacteria and phenolic, acidic, barnyard-like/ better entered into the Experimental and His- range from low to high. feral and/or fruity estery notes from Brett- torical Beersl category or into traditional style anomyces form the primary flavor elements. categories where “West Coast” or hop-for- Beers entered in this category should demon- The sourness can be the result of many ward interpretations are specifically allowed. strate a substantial level of acidity/sourness. different microorganisms, raw materials, or While “substantial” or “dominant” acidity is brewing processes, either used individually an important feature of the beers in this cat- or in concert with each other. Strong sulfur egory, winning examples will harmoniously compounds, including DMS, should not be SECTION C: balance acidity against other elements of the present, nor should chlorophenols (band-aid, beer, and the ultimate goal is a refreshing, bal- rubber), THP (corn nut, mousey, Cheerios), MIXED FERMEN- anced and innovative . A wide range or undesirable, “sick” acidic notes from fatty of acids may contribute to the overall charac- acids or pediococcus. Flavors derived from TATION, WILD, ter of this beer, including lactic, acetic, citric, barrels or wood-aging is are acceptable in this malic, tartaric, and organic fatty acids. Enteric category, but not required. . Beers entered in AND SOUR (fecal), butyric (vomit), or isovaleric (cheesy, this category will require substantial explana- rubbery) character is not appropriate as they tion from the brewer in order to be judged BEERS are widely considered flaws. If present, acetic appropriately. Brewers should note process, Any beer with substantial acidity, Brettanomy- character is balanced and sweet rather than ingredients and objectives in order to paint a ces, wild/spontaneous yeast character should harsh or sharp. Beers entered in this category full picture of the beer being judged. Brew- will require substantial explanation from the ers may indicate a classic base style at their be entered into one of the categories below. brewer in order to be judged appropriately. discretion; however, many mixed culture Brewers should note process, ingredients and beers are made without a traditional base beer objectives in order to paint a full picture of the in mind. As such, a brewer may specify “No 24. AMERICAN SOUR beer being judged. Brewers may indicate a classic style” if that is the case. classic base style at their discretion; however, BEERS many sour beers are made without a tradition- al base beer in mind. As such, a brewer may 26. FRUITED MIXED ALLOWED specify “No classic style” if that is the case. • Flavored Berliner Weisse CULTURE BEERS • Flavored Gose 25. MIXED CULTURE ALLOWED • Kettle Soured Beers • Any mixed culture beer with fruit BEERS • Wood-Aged Sour Beers with low/ • Fruited wood-Aged beers brewed with Lactobacillus and Brettano- no Brett or wood character ALLOWED myces • Any of the above styles with fruits, • Any mixed culture beer spices, or other adjuncts • Any of the above with spices and • other adjuncts NOT ALLOWED • NOT ALLOWED • Beers with evident Brettanomyces • Lambic-Type Beers and other spon- flavor/aroma taneous/wild beers • Unfruited versions of the above styles • Beers with strong oak or wood • Wood-Aged beers brewed with character Lactobacillus and Brettanomyces Notes: This category is for fruited beers that have both Brettanomyces and bacterial (acidic) • Flanders Red • Any of the above styles with spices character. Beers made with spices, or other • Oud Bruin and other adjuncts EXCEPT fruit specialty ingredients in addition to fruit should be entered into this category as well. This cat- • Lambic-type beers NOT ALLOWED egory encompasses a wide range of beers that • Traditional Berliner Weisse and have notable “wild” yeast character from the • Fruited versions of the above styles Gose use of non-Saccharomyces yeast and bacte- Notes: This category is for unfruited beers ria. Beers in this category may be brewed with Notes: This category is for sour beers that have that have both Brettanomyces and bacterial traditional mixed culture fermentations, spon- been brewed without Brettanomyces AND (acidic) character. Beers made with spices, or taneous fermentations, or blending. Winning without wood-derived flavors from barrel ag- other specialty ingredients other than fruit(s) beers in this category will balance three major ing. Many breweries enter their kettle soured may be entered into this category. This cat- flavor components: tart, acidic flavors from lac- beers, flavored Berliner Weiss, or flavored egory encompasses a wide range of beers that tic-acid producing bacteria; phenolic, acidic, Gose as American Sour Beers. Beers made have notable “wild” yeast character from the barnyard-like/feral and/or fruity estery notes with fruits, spices, or other specialty ingredi- use of non-Saccharomyces yeast and bacteria. from Brettanomyces; and the fruit being used. ents may be entered into this category. Brett- Beers in this category may be brewed with anomyces character, or other flavors driven by Strong sulfur compounds, including DMS, traditional mixed culture fermentations, spon- a mixed fermentation should not be present. should not be present, nor should chlorophe- taneous fermentations, or blending. Clean, lactic-derived acidity is the hallmark nols (band-aid, rubber), THP (corn nut, mous- flavor of most beers in this style. Malt and hop ey, Cheerios), or undesirable, “sick” acidic

9 OREGON BEER AWARDS 2021 STYLE GUIDELINES OREGON BEER AWARDS 2020 STYLE GUIDELINES

notes from fatty acids or pediococcus. Flavors ed polyphenol character is common in these derived from barrels or wood-aging is are ac- beers due to the use of whole-cone hops, so 29. OTHER FRESH ceptable in this category, but not required. a slight astringency is acceptable (though not HOP BEERS Beers entered in this category will require sub- required); and the beer should not be harsh, stantial explanation from the brewer in order to nor should the polyphenol character take away ALLOWED be judged appropriately. Brewers should note from overall drinkability and harmoniousness. • Fresh hop versions of any beer process, ingredients and objectives in order to Brewers should note the base style when enter- other than those allowed in Cat- paint a full picture of the beer being judged. ing as well as any other pertinent information egory 26 or 27 Brewers may indicate a classic base style at in order to paint a picture of the beer for the their discretion; however, many mixed culture judges; brewers may also note the varietal of NOT ALLOWED beers are made without a traditional base beer fresh hops used; however, this is not required. in mind. As such, a brewer may specify “No • Fresh hop beers eligible for Cat- classic style” if that is the case. egory 26 or 27 Notes: This category is for fresh hop versions 28. FRESH HOP HAZY of any style not covered in Category 29. Com- SECTION D: PALE ALES AND IN- mon entries from previous competitions that would be at home in this category include FRESH HOP DIA PALE ALES fresh hop lagers, , sour/mixed culture beers, Amber ales, summer ales, wheat beers BEERS ALLOWED and English bitters/pale ales, but this list is not • Fresh Hop Hazy or Juicy Pale Ale exhaustive. The purpose of this category is to Beers entered into the OBA Fresh Hop cat- honor innovative uses of fresh hops in styles egories may be any style, color or strength. • Fresh Hop Hazy or Juicy IPA that are less aggressive in their hop charac- The only requirement for entry is that the • Fresh Hop Hazy or Juicy Imperial ter than those in Category 26 or 27. Judges beer include fresh hops at some point in the IPA should expect that these beers will present as brewing or fermentation process. more hoppy than the classic base style would NOT ALLOWED normally call for/allow, and fresh hop charac- ter should be very evident. Winning beers in • West Coast versions of all of the this category will execute a stated base style 27. FRESH HOP PALE above and integrate a fresh hop character that is ALES AND INDIA • Fresh hop versions of other styles pleasant and enhances the base beer. PALE ALES Notes: This category is for all variations of For the purpose of this competition, fresh hazy/juicy IPA and hazy/juicy pale ale made hops are defined as newly harvested hops ALLOWED with fresh hops. Beers in this category are typ- that have not been conventionally baled or stored. While the overall flavor of the beer • Fresh Hop American Pale Ale ically hazy to very hazy in appearance; how- ever, judges should accept a range of haze will vary with the base style, fresh/green/wet • Fresh Hop American IPA from very low to very high. For the purpose hop flavor and aroma should be forward. Un- dried hops often result in flavors described as • Fresh Hop Imperial IPA of this competition, fresh hops are defined as newly harvested hops that have not been con- green, chlorophyll-like, grassy or resinous. • Fresh Hop CDA/Black IPA ventionally baled or stored. While the over- These flavors should be prominent; however, they should not dominate or come across as • Fresh Hop Red IPA/IRA all flavor of the beer will vary with the base style, fresh/green/wet hop flavor and aroma vegetal and harsh, and they should be in bal- should be forward. Undried hops often result ance with other complex hop flavors/ aromas, in flavors described as green, chlorophyll-like, as well as yeast and malt character depend- NOT ALLOWED grassy or resinous. These flavors should be ing on the base style. An elevated polyphenol • Hazy/Juicy versions of all of the prominent; however, they should not domi- character is common in these beers due to the above nate or come across as vegetal and harsh, and use of whole-cone hops, so a slight astringen- cy is acceptable (though not required); and • Fresh hop versions of other styles they should be in balance with other com- plex hop flavors/ aromas, as well as yeast and the beer should not be harsh, nor should the Notes: This category is for all hop-forward, malt character depending on the base style. polyphenol character take away from overall West Coast styles of beer made with fresh hops. An elevated polyphenol character is common drinkability and harmoniousness. Brewers For the purpose of this competition, fresh hops in these beers due to the use of whole-cone should note the base style when entering as are defined as newly harvested hops that have hops, so a slight astringency is acceptable well as any other pertinent information in or- not been conventionally baled or stored. While (though not required); and the beer should not der to paint a picture of the beer for the judg- the overall flavor of the beer will vary with the be harsh, nor should the polyphenol character es; brewers may also note the varietal of fresh base style, fresh/green/wet hop flavor and aro- take away from overall drinkability and har- hops used; however, this is not required. ma should be forward. Undried hops often re- moniousness. Brewers should note the base sult in flavors described as green, chlorophyll- style when entering as well as any other perti- like, grassy or resinous. These flavors should be nent information in order to paint a picture of prominent; however, they should not dominate the beer for the judges; brewers may also note or come across as vegetal and harsh, and they the varietal of fresh hops used; however, this should be in balance with other complex hop is not required. flavors/ aromas, as well as yeast and malt char- acter depending on the base style. An elevat- 10 OREGON BEER AWARDS 2021 STYLE GUIDELINES

+ WE STRONGLY RECOMMEND HAVING let us know about a change, the ADDITIONAL 3-4 CONTAINERS PER ENTRY AS THIS more likely we are to be able to GUARANTEES THAT A FRESH SAMPLE accommodate it. WILL GET SERVED IF THE BEER ADVANCES COMPETITION THROUGH A PRELIM, TO A SEMI FINAL, • If you decide to NOT SEND (i.e. AND ON TO A MEDAL ROUND. It also withdraw) an entry, please let us DETAILS allows for some wiggle room in case a know ASAP. There are no refunds, sample is lost or broken, or if judges request but we appreciate the head’s up, COMPETITION BEER DELIVERY a re-pour. and this will help save us time ***ALL BEER MUST BE RECEIVED BY 12 PM when we are checking in and sort- • Sending less beer than listed ing entries. ON MON 1/11/21 AT BREAKSIDE BREW- above means that you run the risk ERY-MILWAUKIE**** of not having a fresh bottle or can • After December 25, we cannot ac- to open in second, semifi nal, and/ commodate changes to categories 1) Deliver to: Breakside Milwaukie, 5821 SE or medal round(s) of judging. for any entries. You are allowed International Way, Milwaukie, OR to change your entry within a 97222. • We cannot accept beer entered in category, but you must let us know (Drop off is at Breakside’s Milwaukie location growlers, and OBA cannot return in advance of the change via the only. Do not take entries to the Dekum or any packaging materials or beer online form. Slabtown pubs.) containers after the competition. • Any discrepancy between how a beer is named/labeled when it 2) Drop off Window Dates and Times: Friday, LABELING YOUR ENTRIES January 8-Monday, January 11 2020 arrives for competition and what Fri 1/8/21: 9 AM-5 PM • Tags for your entries will be sent was on the registration form may Sat 1/9/21: 12 PM-5 PM to you via email after competition lead to that beer not being judged. Sun 1/10/21: 12 PM-5 PM registration closes in December. It’s also just a pain in the butt for Mon 1/11/10: 9 AM-NOON • Beers submitted without proper our volunteer sorting and steward- tag (attached) will not be judged. ing teams. WE CANNOT ACCEPT LATE ENTRIES; IF YOUR BEER DOES NOT ARRIVE AT • DO NOT use rubber bands to tag your bottles, please use tape. BREAKSIDE BY NOON ON 1/11, IT WILL If you have questions, please contact Ben NOT BE JUDGED IN THE COMPETI- • Commercial labels may stay on, ([email protected]) for competition clari- TION. NO EXCEPTIONS. SIMILARLY, but OBA tag taped over/next to fi cations, and Rachel (rcoddington@wweek. PLEASE DO NOT DROP OFF YOUR BEERS required. com) with all other questions. BEFORE THE DROP-OFF WINDOW BEGINS! • ENSURE that you list the PROPER category number. Refer to the style guidelines or your entry confi rma- BEER QUANTITIES AND tion email. PACKAGE FORMATS • Pouring Notes are not required, though you may list special in- • We need a minimum of 64 ounces structions for our steward team if total of each entry. This can come required. (Decant Carefully, Do in any of the following combina- Not Rouse, etc.) tions: • The beer name and category NOTE: We request that you do not use 12 oz on the label MUST MATCH the containers unless you already package your information that you provided at beer in that format, as smaller format pack- registration. Any discrepancies risk ages really complicate the sorting process. meaning a beer will not be judged

• -6 x 12 oz bottles or cans CHANGES TO ENTRIES • -4 x 16 oz cans NEW FOR 2021: ALL CHANGES MUST BE • -4 x 500 ml bottles MADE VIA OUR ONLINE FORM. This includes all name changes, beer info • -3 x 22 oz bottles updates, requested changes to categories, • -3 x 750 ml bottles and withdrawals. • -2 x 32 oz crowler cans • Bottom line: if you have any change to an entry, fi ll out the form before beer drop off; other- wise, the beer may not be sorted or judged properly. The sooner you

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