Rules and Regulations

Special thanks to Ninkasi Sponsor Samuel Adams.

National Homebrew Competition MedalThe National Homebrew Competition (NHC) continued to raise the bar with a record 7,757 entries in 2013. The NHC remains the largest beer competition in the world!

A total of 103,076 homebrews have been judged in the 35 years of this competition. This competition is an enormous undertaking, which would not be possible without the tremendous dedication and support we get from the competition sponsors, volunteers, judges, and stewards whose hard work and enthusiasm for homebrewing has made the competition a success year after year.

Are you in the 2014 National Homebrew Competition? Access the competition website.

New for 2014

Due to the phenomenal response to the competition which sold out in record time in 2013, there are several significant changes for the 2014 competition.

Please also review the National Homebrew Competition FAQ.

Open Registration

Registration for this year’s AHA National Homebrew Competition was different than previous years. To avoid the time-sensitive nature of the first come, first served model of past years, the 2014 competition had an open registration period, during which members of the American Homebrewers Association could register for the competition. Registration is now closed.

Read on for more details on the 2014 National Homebrew Competition open registration and the entrant selection process.

Members Only

Registration is open only to AHA members this year.

Editing and Paying for Entries

The entry fees for 2014 are $14 per entry, which were payable through the online competition system. Failure to pay within three days of notification will result in dismissal from the 2014 competition and could be grounds for disqualification from the 2015 competition.

Entrants may update/edit their entries until the end of day on Monday, March 17, 2014.

Submitting Entries

Bottle labels for paid entries can be printed until the end of day Monday, March 17, 2014. Entries should be shipped to arrive at their designated shipping location March 10-17. Judging will take place in late March and in April, depending on the judge center.

First Round Judging Criteria

First round judging will now resemble the final round judging criteria, using a checklist-style evaluation method. Review the beer checklist scoresheet, scoresheet instructions and beer fault list to familiarize yourself with the judging process.

Part I: How to Enter This Competition

1. What kind of bottle is required?

Beer, mead and cider entries must be in bottles that hold a minimum of 10 ounces in volume, and that will fit in a standard case box slot. The measurements of a standard case box slot are 2.75 inches long x 2.75 inches wide x 9 inches high (7 cm x 7 cm x 22.9 cm). Bottles may be of any color and must be free of ink, paint, or paper labeling other than competition entry label. Obliterate any lettering or graphics on the cap with a permanent black marker.

Bottles with Grölsch-type swing tops and 22 oz Bomber bottles are not allowed.

Corked bottles and odd-shaped bottles are acceptable as long as they can fit in a standard case box slot (2.75 inches L x 2.75 in W x 9 in H; 7 cm x 7 cm x 22.9 cm). Bottles with raised lettering are acceptable if they fit in a standard case box slot.

Bottles not meeting the above requirements will be disqualified.

2. How many bottles do I need?

Send two (2) bottles for each entry competing in the First Round. One bottle is used for the score sheet judging, the second bottle will be used for entries advancing to the mini-best-of-show judging to determine the category winners.

Three (3) additional bottles will be required for each entry that advances to the Final Round competition in June. One bottle is used for the score sheet judging, the second bottle will be used for entries advancing to the mini-best-of-show judging to determine the category winners, and the third bottle will be used for the best-of-show beer, mead, or cider if your entry placed first in its category.

3. What are the entry fees?

For U.S. and international entries AHA members pay US$14 per entry. You must be an AHA member to enter.

  • Online Payment: Entry fees (and if applicable, AHA membership dues) must be paid online using the competition application by Visa, MasterCard, or American Express card.
  • Final Round: There is no additional fee for entries advancing to the Final Round.
  • Entrants with entries advancing to the NHC Final Round will receive Final Round entry instructions and bottle labels from the AHA via email by May 23, 2014.

4. When are the entry deadlines?

  • All First Round NHC entries must be received at the appropriate Judging Center between Monday, March 10 and 6 p.m. MDT on Monday, March 17, 2014.
  • Final Round entries must be received at the Final Round shipping site between Monday, May 19, 2014 and 5 p.m. EDT Monday, June 2, 2014. If your entry advances to the Final Round, look for additional instructions in the competition application before May 23, 2014.

5. How do I enter?

A number of changes have been made to the registration process for the 2014 National Homebrew Competition, with the goal of maximizing the number of American Homebrewers Association (AHA) members that can participate in the competition while reducing the stress of the first come, first served registration process of previous years. Read on to learn more about these changes.

Open Registration

Registration for this year’s AHA National Homebrew Competition (NHC) will be different than previous years. To avoid the time-sensitive nature of the first come, first served model of past years, the 2014 competition will have an open registration period from Monday, January 27 through Sunday, February 2, during which members of the American Homebrewers Association can register for the competition. The time at which registration is submitted will have no influence on registrants, so there is no need to sign up as soon as registration opens, nor any value to waiting until the last minute.

Members Only

Registration is open only to AHA members this year. Members must know their member number and the email address associated with their membership in order to register. Registrants will want to be sure their contact information, including email, address and phone number, is up to date on their member record prior to registering, as this is the information that will be used for their competition registration. Member contact information can be found by logging in to HomebrewersAssociation.org. (Members experiencing difficulties logging into the website may contact AHA Member Services at info@brewersassociation.org for assistance.)

Registration Process

Registrants will need to provide their member number and email associated with their membership. Registrants will need to indicate how many entries they would like to submit to the competition, up to a maximum of six (6) entries. Specific entry information, such as style, beer name, etc., is not necessary at this point. Registrants must select a primary judge center that they are most interested in entering, as well as any alternate locations that they would be willing to send their entries to should their primary choice not be available. Selecting alternate locations may improve the chances for getting entries in; do not select any locations to which you will not actually send entries.

Entrant Selection Process

Once the open registration period closes, the AHA will distribute entrants and entries, attempting to grant entrants their first choice of judge center, while balancing the primary aim of including as many entrants with as equitable distribution of entries per entrant as possible. That is, we will try to avoid having some judge centers with lots of entrants but only one or two entries per entrant while other judge centers have fewer entrants but more entries per entrant.

In the selection process, those registrants that participated as 2013 NHC judges, stewards or competition organizers will be given priority over other entrants. (2014 NHC judges, stewards and competition organizers will enjoy a similar privilege for the 2015 competition.)

While the AHA will strive to accommodate as many entrants as possible, the competition is limited to a total number of entries based on a cap of 750 entries per judge center. With 12 judge centers this year, an increase from 11 in 2013, that means a maximum of 9,000 total entries can be accepted in the 2014 competition. With more than 40,000 AHA members, it is possible that not every registrant will be accepted into the competition. Though there is a maximum of six entries per entrant in this year’s open registration for the competition, the actual maximum number of entries per entrant determined by the selection process could be fewer than six entries.

Editing and Paying for Entries

The AHA will notify registrants of their entry status by email between Monday, February 10 and Wednesday, February 19. Upon notification, you will have three days to pay for the entries that were accepted into the competition. Payments will be taken and processed via credit card through the online competition system.

Once notified that your entries have been accepted into the competition, you must login to the competition website to update/edit your entries (you will not be able to add or delete any entries).

Failure to pay within three days of notification will result in dismissal from the 2014 competition and could be grounds for disqualification from the 2015 competition.

Edit each entry.

Be sure to include any additional information required for the beer style (see Part II – Instructions for Registering Your Entry). NOTE: If you have entered the entry information but do not pay the entry fee within the allotted time period, your entry information will be deleted from the system.

Entry Limit per Entrant

The entry limit will be determined following the Open Registration process.  All competition entrants will be notified of eligibility and how many entries they may enter in the competition.

Pay for your entries

Pay online for your entries after you have edited the entry information for your entries. If you have a valid Free Entry Certificate, be sure to enter the Certificate Number or Competition ID before you check out. Your shopping cart total will be automatically reduced for each certificate entered. You MUST include the Free Entry Certificate used with your entries (rubber-band it to one bottle). NOTE: When you have paid the entry fee, your entries are officially entered in the competition and they count against the 750 entry limit for the competition. If you have entered the entry information but have not paid the entry fee within the allotted time period, your entry information will be deleted from the system after the time has expired.

Print the labels for your entries. Attach the labels to each bottle using a rubber band; do NOT attach the bottle label with glue or tape. Your entry will be disqualified if you use glue or tape to secure the label to the bottle.

Submitting Entries

Entries should be shipped to arrive at their designated shipping location March 10-17. Judging will take place in late March and in April, depending on the judge center. Pack your bottles carefully. (See Part III for Packing and Shipping suggestions.)

Drop Off or Ship your entries to the appropriate address given on the Judging Center Locator list found in the March/April 2014 Zymurgy.  Addresses are also found online under Entry Shipping/Drop-Off.

  • Do NOT send entries to a Judging Center other than the one you chose when you registered your entries.
  • Judging Centers cannot acknowledge receipt of entries – arrange for a return receipt with your shipping company, if you wish to confirm delivery of your package.
  • Packages with postage due or C.O.D. charges will NOT be accepted.

DO NOT SHIP YOUR ENTRIES VIA THE U.S. POSTAL SERVICE.

  • Do NOT send entries to a Judging Center other than the one you chose when you registered your entries.
  • Judging Centers cannot acknowledge receipt of entries – arrange for a return receipt with your shipping company, if you wish to confirm delivery of your package.
  • Packages with postage due or C.O.D. charges will NOT be accepted.

6. Which category do I enter?

Enter your brew in the category and subcategory where you feel it will perform best. Judges do not see your entry form. Judges and organizers will not classify or reclassify your entry. The AHA National Homebrew Competition uses the Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider, 2008 Edition. A downloadable version of the complete style descriptions is available on the BJCP website.

7. Are there entry limitations?

a) Maximum entry limit will be determined following the initial open registration process.

b) Entrants may only submit one entry per subcategory. For categories that have no subcategories (Categories 20 and 23), you may only submit one entry. An entrant may be an Additional Brewer for a different entry in a subcategory they have already entered as the main brewer (e.g. John Doe enters an American Pale Ale, Category 10A, and is also the Additional Brewer on an American Pale Ale submitted by Jane Smith).

c) Your homebrew cannot have been brewed on equipment used to brew beverages for any commercial purpose, whether for commercial research, production or any other purpose, including equipment at brew-on-premises establishments.

d) You must give the names of all brewers who helped in the brewing. (No pets, please.)

e) No employee of the Brewers Association may enter.

f) Judges may not judge a category they have entered, and stewards may not steward a category they have entered.

g) There are no defined regions in which you must enter; instead you must choose a Judging Center when you register for the competition. Ship all of your entries to the Judging Center you have chosen.

h) There is an entry cap of 750 per Judging Center to ensure the integrity of the judging. If the cap is reached for a Judging Center, no further entries will be accepted for that Judging Center.

Part II: Instructions for Registering Your Entry

Registering Your Entry Online

The National Homebrew Competition requires entrants to register for the competition online using the online application (available beginning Monday, January 27, 2014 through Sunday, February 2, 2014).

  • The Online Registration system will be available for entrant registration or editing entries from Monday, January 27, 2014 through Sunday, February 2, 2014.
  • Recipe Requirement: A recipe is not required to enter the First Round; however, if your entry advances to the Final Round, you must submit a recipe. Upon entering this competition, entrants agree to allow (at no cost) publication of their recipe by the Brewers Association or any of its divisions in any Brewers Association publication. Entrants will receive all due credit.
  • Return Policy: No entries will be returned whether received late or otherwise. All entries become property of the AHA.
  • Refund Policy: Refunds will be issued on an extremely limited, case-by-case basis, upon request and pending review by the AHA. Refunds will be authorized only for prohibitively extenuating circumstances that prevent paid entries from being submitted, and only in the event that the refund request is received prior to March 4, 2014. No refunds will be given after March 4, 2014. Contact the AHA National Homebrew Competition Director, Janis Gross, before March 4, 2014 to request a refund.

There is no paper entry form; ALL entries must use the online registration program.

Special Ingredients Instructions

Entries in categories 6D, 15A, 16E, 17F, 20, 21A, 21B, 22B, 22C, 23, 25C, 26A, 26C, 27E, 28A, 28B, and 28D require Style and/or Special Ingredients information. As a general rule, these ingredients must play a role in the overall flavor/aroma/mouthfeel of the homebrew. Conversely, a homebrew listed in a category not requiring special ingredients, should not have any special ingredients listed.

All MEAD entries (categories 24, 25, 26) must include sweetness, carbonation, and strength information.

All CIDER entries (categories 27, 28) must include sweetness, and carbonation information.

If the required information is not provided, the entry may be disqualified.

The online entry program has a 50 character limit, please use keywords and be brief in your description. Do not use brand names, or geographic names, or any other proper names of special ingredients. For example, instead of “Premier malt extract,” use “malt extract;” instead of “Briess pale malt,” use “pale malt;” instead of “Washington apples,” use “apples;” instead of “Colorado clover honey,” use “clover honey,” and instead of “Sitka spruce tips,” use “spruce tips.”

If you have special instructions for the judges (e.g. request that the judges roll a bottle of Belgian Wit before serving), such instructions should also be included in the Special Ingredients section.

Entries in 6D American Wheat or Rye Beer Specify if rye was used; otherwise, wheat will be assumed.

Entries in 15A Weizen/Weissbier You may specify if yeast should be roused, or if krystal.

Entries in 16E Belgian Specialty Ale Specify the beer being cloned, the new style being produced, or the special ingredients or processes used. Additional background information on the style and /or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer.

Entries in 17F Fruit Lambic-Style Ale You must specify the types of fruit used in making the lambic.

Entries in 20 Fruit Beer You must specify the underlying beer style as well as the type of fruit used. You must specify the beer style, whether it is a classic style (e.g. Robust Porter) or a general style (e.g. “porter”). The types of fruit must also be specified.

Entries in 21A Spice/Herb/Vegetable Beer You must specify the underlying beer style as well as the type of spices, herbs, or vegetables used. You must specify the beer style, whether it is a classic style (e.g. American Wheat) or a general style (e.g. “wheat ale”). The type of spices, herbs, or vegetables must also be specified.

Entries in 21B Christmas/Winter Specialty Spiced Beer You are not required to, but you may declare an underlying beer style as well as the special ingredients used. The base style, spices, or other ingredients need not be identified. The beer must include spices and may include other fermentables (sugars, honey, maple syrup, molasses, treacle, etc.) or fruit.

Entries in 22B Other Smoked Beer You must specify the beer style, whether it is a classic style (e.g. Robust Porter) or a general style (e.g. “porter”). Specify the type of wood or other source of smoke only if a varietal character is noticeable.

Entries in 22C Wood-Aged Beer You must specify the beer style, whether it is a classic style (e.g. Robust Porter) or a general style (e.g. “porter”). Specify the type of wood only if a varietal character is noticeable.

Entries in 23 Specialty Beer You must specify the experimental nature of the beer (e.g. type of special ingredients used, process utilized or historical style being brewed), or why the beer doesn’t fit an established style. You may specify an underlying beer style. For historical styles or unusual ingredients/techniques that may not be known to beer judges, you should provide descriptions of the styles, ingredients and/or techniques used.

Entries in 24-26 Mead All mead entries must specify level of sweetness (dry, semi-sweet, sweet), carbonation (sparkling, petillant, still), and strength (hydromel, standard, sack). If a specific honey variety was used and the varietal character is noticeable, you may specify this in the Special Ingredients field as well.

Entries in 25C Other Fruit Melomel You must also specify the varieties of fruit used.

Entries in 26A Metheglin You must also specify the types of spices used.

Entries in 26B Braggot You may also specify the base style of beer or types of malt used.

Entries in 26C Open Category Mead You must also specify the special nature of the mead, whether it is a combination of existing styles, experimental mead, historical mead, or some other creation.

Entries in 27-28 Ciders All cider entries must specify level of sweetness (dry, semi-sweet, sweet) and carbonation (sparkling, petillant, still).

Entries in 27E Traditional Perry You must also specify the varieties of pear used.

Entries in 28A New England Cider You must also specify if the cider was barrel-fermented or aged.

Entries in 28B Fruit Cider You must also specify what fruit and/or fruit juices were added.

Entries in 28D Other Specialty Cider/Perry You must also specify all major ingredients and adjuncts.

Part III: Packing and Shipping

It is your responsibility to adequately pack and ship your entries to the correct Judging Center and have them arrive intact. Carefully pack your entries in a sturdy box. Line the inside of your package with a plastic trash bag. Partition and pack each bottle with adequate packaging material. Please refrain from using packing “peanuts” if possible; use bubble wrap or newspaper instead. The Judging Centers make efforts to recycle packaging material whenever possible. Do not over pack! Your package should weigh less than 25 pounds.

Read “How to Pack Your Beer,” a downloadable PDF file from Zymurgy Spring 1991 (Vol. 14, No. 1) for excellent advice on how to save time and money, and avoid broken bottles. Also refer to “The Competitive Edge,” an article about entering competitions in Zymurgy Spring 1996 (Vol. 19, No. 1).

It is not against any federal laws to ship your entries via a privately-owned shipping company for analytical purposes. However, IT IS ILLEGAL TO SHIP ALCOHOLIC BEVERAGES VIA THE U.S. POSTAL SERVICE. Private shipping carrier rules and regulations concerning the shipment of beer or alcoholic beverages vary. We strongly encourage you to check with your shipping carrier prior to shipping your entry.

International Entrants

Be aware that entries shipped internationally are often required by Customs to have proper documentation. These packages might be opened and/or returned to the shipper by Customs Officials at their discretion. It is solely the entrant’s responsibility to follow all applicable laws and regulations. If you are shipping entries internationally, contact the Site Director of your Judging Site via e-mail to let them know to expect your shipment.

Part IV: Judging & Awards

Review the beer checklist scoresheetscoresheet instructions and beer fault list to familiarize yourself with the judging process.

A. Judging

  1. First Round judging of all entries will be done at the twelve (12) First Round Judging Centers March 21-April 13, 2014.
  2. First Round entries that place first, second, or third in their category with a score of 30 or better qualify for the Final Round of the 2014 National Homebrew Competition. If any of your entries qualify for the Final Round judging, the AHA will e-mail you a notice by May 24, 2013 with instructions on how, when and where to send entries (three (3) bottles per qualifying entry) for Final Round judging. Contestants are advised to refrigerate or properly store potential Final Round entries to minimize changes in character. RE-BREWING recipes of entries advancing from First Round IS PERMITTED.
  3. The Judging Center directors will strive to mail score sheets with judges’ comments to entrants by May 16, 2014.
  4. Final Round judging of qualifying entries will be done at the AHA National Homebrewers Conference in Grand Rapids, MI, on Thursday, June 12, 2014.
  5. Volunteers: Judges and stewards are needed for the NHC First and Final Rounds. Qualified and interested individuals are encouraged to register as a volunteer using the competition application. Further information about when to register to volunteer will be provided in the near future.
  6. All decisions by competition organizers are final.

B. First Round Awards

  1. Ribbons will be awarded to the first-, second-, and third-place finishers scoring 30 or higher in each category from the eleven (11) U.S. First Round NHC competition sites. Entries must score 30 or better to place in the First Round and advance to the Final Round, although scoring a 30 or better does not guarantee advancement to the Final Round. If there are not three entries scoring 30 or better in a given category, judges will advance fewer than three entries for that category.
  2. Certificates will be mailed and/or provided electronically to First Round brewers based on judges’ scoring and the following standards:
    • Gold-Certificate winners have scores of 38-50
    • Silver-Certificate winners have scores of 30 to 37
    • Bronze-Certificate winners have scores of 25 to 29
    • Certificates are awarded separately from the ribbons and DO NOT indicate winning first, second or third place within a category or advancement to the Final Round.

C. Final Round Awards

  1. First-, second- and third-place winners in each category will receive gold, silver or bronze medals, respectively.
  2. First-place winning entries in each of the 23 beer categories will compete in a best-of-show (BOS) judging. The BOS winner will be awarded Homebrewer of the Year.
  3. First-place winning entries in each of the 3 mead categories will compete in a best-of-show (BOS) judging. The BOS winner will be awarded Meadmaker of the Year.
  4. First-place winning entries in each of the 2 cider categories will compete in a best-of-show (BOS) judging. The BOS winner will be awarded Cidermaker of the Year.
  5. The Ninkasi Award will be given to the entrant who accumulates the most points in the Final Round of this competition. To be eligible for the award, entrants must have at least one entry place in the 23 beer categories. Six points are awarded for a first place, four points for a second place and two points for a third place. Individual members of a group of brewers earn points as a group and do not earn points on an individual basis. There will only be one Ninkasi Award winner. In the event of a tie for the most points in the Final Round, the following tie-breaker criteria will apply.

    1. The number of medals earned in the Final Round will be tallied, and the brewer with the most medals will be declared the winner. If a tie still exists,
    2. The number of Gold medals earned in the Final Round will be tallied, and the brewer with the most Gold medals will be declared the winner. In case a tie still exists,
    3. The number of entries qualifying for the Final Round will be tallied for each tying brewer, and the brewer with the fewest entries in the Final Round will be declared the winner. In case a tie still exists,
    4. Points will be calculated for tying brewers’ entries that placed in the First Round of the NHC based on the same scale as used in the Final Round. The brewer with the most points in the First Round will be declared the winner. If a tie still exists,
    5. The number of entries qualifying for the Final Round will be tallied for each tying brewer, and the brewer with the most entries placing in the First Round will be declared the winner. In case a tie still exists,
    6. The total number of entries registered for the First Round of the competition will be tallied for each tying brewer, and the brewer with the fewest registered entries will be declared the winner. If a tie still exists,
    7. The winner will be selected using a random selection method. A random method such as rock-paper-scissors, steel cage death match, or a coin flip will be applied at the discretion of the competition organizers to determine the winner.
  6. Homebrew Club of the Year will be awarded to the club that accumulates the most total points in all categories of beer, mead and cider in the First and Final Rounds. In both the First and Final Rounds, six points are awarded for a first place, four points for a second place and two points for a third place. In the First Round, a club may only receive points for a maximum of three awards per category, the highest three awards shall be counted, not to exceed a 12-point maximum. For your club to receive points the club must be registered with the AHA and you must have included the club name when you registered your entries online. Please check the AHA Club Directory to be sure your club’s AHA registration is up to date.
  7. Gambrinus Club Award will be awarded to the club garnering the most Final Round points per total club entries (Final Round points / # of NHC entries from club). To be eligible, clubs must have a minimum of 5 club members entering the First Round, and a minimum of 2 club members advancing to and at least one entry placing in the Final Round of the competition. Six points are awarded for a first place, four points for a second place and two points for a third place.There will be only one Gambrinus Club Award winner. In the event of a tie, the tying club’s points/entry will be calculated using the points from both the First and Final Rounds of the NHC ([First Round points + Final Round points] / # of NHC entries from club). Points for the First Round of the NHC are based on the same scale as used in the Final Round. The tying club with the higher points/entry value over both the First and Final Round will then be determined the winner.For your club to receive points, the club must have been registered with the AHA before January 10, 2013 and you must have included the club name when you registered your entries online. Please check the AHA Club Directory to be sure your club’s AHA registration is up to date. NOTE: New clubs registered after January 10th may not appear in the drop-down club list of the online registration program. If this is the case, select “Other” from the drop-down menu and type in your club’s name in the field provided.
  8. At the discretion of competition organizers and/or judges, awards may not be given if the quality of an entry is deemed undeserving of an award.

Part V: Entry Location Information

See the Judging Center Shipping list for the twelve (12) U.S. competitions; this is also published in the March/April 2014 issue of Zymurgy. In addition, Shipping/Drop-off addresses for your Judging Center is included on the page with your bottle labels from the online competition application.

Part VI: Category Listings

The AHA National Homebrew Competition uses the Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider, 2008 Edition. A downloadable version of the complete style descriptions is available on the BJCP website.

The following is a listing of categories and subcategories.

1. LIGHT LAGER

A. Lite American Lager

B. Standard American Lager

C. Premium American Lager

D. Munich Helles

E. Dortmunder Export

2. PILSNER

A. German Pilsner (Pils)

B. Bohemian Pilsner

C. Classic American Pilsner

3. EUROPEAN AMBER LAGER

A. Vienna Lager

B. Oktoberfest/Märzen

4. DARK LAGER

A. Dark American Lager

B. Munich Dunkel

C. Schwarzbier (Black Beer)

5. BOCK

A. Maibock/Helles Bock

B. Traditional Bock

C. Dopplebock

D. Eisbock

6. LIGHT HYBRID BEER

A. Cream Ale

B. Blonde Ale

C. Kölsch

D. American Wheat or Rye Beer (Requires special ingredient information)

7. AMBER HYBRID BEER

A. Northern German Altbier

B. California Common Beer

C. Düsseldorf Altbier

8. ENGLISH PALE ALE

A. Standard/Ordinary Bitter

B. Special/Best/Premium Bitter

C. Extra Special/Strong Bitter (English Pale Ale)

9. SCOTTISH AND IRISH ALE

A. Scottish Light 60/-

B. Scottish Heavy 70/-

C. Scottish Export 80/-

D. Irish Red Ale

E. Strong Scotch Ale

10. AMERICAN ALE

A. American Pale Ale

B. American Amber Ale

C. American Brown Ale

11. ENGLISH BROWN ALE

A. Mild

B. Southern English Brown Ale

C. Northern English Brown Ale

12. PORTER

A. Brown Porter

B. Robust Porter

C. Baltic Porter

13. STOUT

A. Dry Stout

B. Sweet Stout

C. Oatmeal Stout

D. Foreign Extra Stout

E. American Stout

F. Russian Imperial Stout

14. INDIA PALE ALE (IPA)

A. English IPA

B. American IPA

C. Imperial IPA

15. GERMAN WHEAT AND RYE BEER

A. Weizen/Weissbier (may have additional information)

B. Dunkelweizen

C. Weizenbock

D. Roggenbier (German Rye Beer)

16. BELGIAN AND FRENCH ALE

A. Witbier

B. Belgian Pale Ale

C. Saison

D. Bière de Garde

E. Belgian Specialty Ale (Requires special ingredient information)

17. SOUR ALE

A. Berliner Weisse

B. Flanders Red Ale

C. Flanders Brown Ale/Oud Bruin

D. Straight (Unblended) Lambic

E. Gueuze

F. Fruit Lambic (Requires special ingredient information)

18. STRONG BELGIAN ALE

A. Belgian Blond Ale

B. Belgian Dubbel

C. Belgian Tripel

D. Belgian Golden Strong Ale

E. Belgian Dark Strong Ale

19. STRONG ALE

A. Old Ale

B. English Barleywine

C. American Barleywine

20. FRUIT BEER (Requires special ingredient information)

21. SPICE/HERB/VEGETABLE BEER

A. Spice, Herb, or Vegetable Beer (Requires special ingredient information)

B. Christmas/Winter Specialty Spiced Beer (Requires special ingredient information)

22. SMOKE-FLAVORED AND WOOD-AGED BEER

A. Classic Rauchbier

B. Other Smoked Beer (Requires special ingredient information)

C. Wood-Aged Beer (Requires special ingredient information)

23. SPECIALTY BEER (Requires special ingredient information)

24. TRADITIONAL MEAD

A. Dry Mead (Requires special ingredients & Mead information)

B. Semi-sweet Mead (Requires special ingredients & Mead information)

C. Sweet Mead (Requires special ingredients & Mead information)

25. MELOMEL (FRUIT MEAD)

A. Cyser (Apple Melomel) (Requires special ingredients & Mead information)

B. Pyment (Grape Melomel) (Requires special ingredients & Mead information)

C. Other Fruit Melomel (Requires special ingredients & Mead information)

26. OTHER MEAD

A. Metheglin (Requires special ingredients & Mead information)

B. Braggot (Requires special ingredients & Mead information)

C. Open Category Mead (Requires special ingredients & Mead information)

27. STANDARD CIDER AND PERRY

A. Common Cider (Requires special ingredients & Cider information)

B. English Cider (Requires special ingredients & Cider information)

C. French Cider (Requires special ingredients & Cider information)

D. Common Perry (Requires special ingredients & Cider information)

E. Traditional Perry (Requires special ingredients & Cider information)

28. SPECIALTY CIDER AND PERRY

A. New England Cider (Requires special ingredients & Cider information)

B. Fruit Cider (Requires special ingredients & Cider information)

C. Apple Wine (Requires special ingredients & Cider information)

D. Other Specialty Cider/Perry (Requires special ingredients & Cider information)