Judging starts at 11am sharp so please ensure your beers arrive before this time.
Aroma: Hop aroma high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. Malt aroma apparent.
Appearance: Golden to dark amber-brown. May have very little head.
Flavour: Malt flavours evident. Crystal malt flavour common. Hop flavour ranges from moderate to strong. Diacetyl and fruitiness moderate to none. Balance varies from even to quite bitter, although malt flavour should not be completely overpowered.
Mouth feel: Medium to medium-full body. Carbonation low, although bottled pale ales tend to have moderate carbonation. Warming from alcohol may be noticeable, but should not be strong.
Aroma: Usually moderate to strong hop aroma from dry hopping or late copper additions of American hop varieties. Citrusy hop aroma very common. Esters vary from low to high. Diacetyl moderate to none.
Appearance: Golden to amber.
Flavour: Often moderate to high hop flavour. Citrusy hop flavour very common (such as from Cascades), but also other American hop variety flavours are found. Malt flavour moderate relative to aggressive hop flavour and bitterness. Balance towards bitterness. Diacetyl moderate to none.
Mouth feel: Many are rather light, refreshing and more highly carbonated than many other styles, but body can reach medium. Carbonation borders on effervescent in some examples.
Aroma: Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.
Appearance: Copper to dark brown or mahogany colour. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered.
Flavour: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavours (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Diacetyl and hop flavour low to none.
Mouth feel: Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.
• All beers to have been made by the competitor.
• Any style brown 500ml or pint glass bottle
• Any colour crown cap.
• Minimum of 3 bottles per entry.
• Entrants will be provided with their entry numbers via email. Please affix the number to the bottle (printer paper stuck on with milk is suitable)
• Labels: One bottle (the bottle to be judged) must only have the registration label that has been sent by post, the other two can be labelled as you like (but should also have the registration number attached).
• Competitors may enter more than one entry in each class.
• All beer must be registered prior to the event.
• Please use the online registration form either from here or the link at the top of the page. You must register each beer individually.
• Judges feedback will be provided for each entry.
• Beers will be offered for sampling to other competitors and visitors after judging.
• Care will be taken of all exhibits but the organisers cannot be held responsible for any loss.
• All bottles not claimed at the end of the show will be disposed of.
• Judges may enter any class but cannot award themselves a placing.
• All judges’ rulings and placings will be final.
There is no cost for entry to the competition.
Judges checklist: http://www.bjcp.org/docs/Beer_
Style guidelines you will be judged on: http://www.bjcp.org/