Bataille des Biѐres Homebrew Competition Info

Recognizable as an IPA by balance - a hop-forward, bitter, dryish beer - with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.

Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%); if no strength is specified, standard will be assumed. This subcategory is a catch-all for entries that DO NOT fit into one of the defined BJCP Specialty IPA types: Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, or Red IPA. Entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) - except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA). If the entry falls into one of the currently defined types (Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, Red IPA), it should be entered into that salient subcategory type.

An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, similar to a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.

Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).

A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color ? but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic.

Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).

Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, chocolate, toffee, and/or dark fruit malt character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).

Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).

A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.

Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).

A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.

Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).

An American IPA with intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific 'juicy' character for which this style is known. The style is still evolving, but this style is essentially a smoother, hazier, juicier American IPA. In this context, ‘juicy’ refers to a mental impression of fruit juice or eating fresh, fully ripe fruit. Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are beyond this range; IPAs should always be drinkable. Haziness comes from the dry hopping regime, not suspended yeast, starch haze, set pectins, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.

Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).

A fairly strong, malt-accentuated, lagered artisanal beer with a range of malt flavors appropriate for the color. All are malty yet dry, with clean flavors and a smooth character. Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambree). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Biere de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare. Age and oxidation in imports often increases fruitiness, caramel flavors, and adds corked and musty notes; these are all signs of mishandling, not characteristic elements of the style.

Entry Info: Entrant must specify blond, amber, or brown biere de garde. If no color is specified, the judge should attempt to judge based on initial observation, expecting a malt flavor and balance that matches the color.

Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character.

Entry Info: The entrant must specify the strength (table, standard, super) and the color (pale, dark).

If you are entering a custom style (not a combination style) you *must* describe key characteristics of the style for Appearance, Aroma, Flavor and Mouthfeel. You *must* also specify a strength (session, standard, double) or 'standard' will be assumed.

Entry Info: Specify either two or more existing BJCP styles, such as "Red Rye IPA" or "Munich IPA" and the beer will be judged using both style guidelines, otherwise specify an entirely custom name, such as "Gulf Coast IPA" and fill out the Description section. If you wish to specify hop variety or other ingredients, do so here. You may also enter a different strength version of a different BJCP IPA (e.g., session-strength American or English IPA) *Fruit, Spice, Vegetable, Smoked, or Wood Aged beers are NOT allowed*

Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.

Entry Info: Entry Instructions: Entrants must specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants may specify honey varieties.

Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.

Entry Info: Entrants must specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.

Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.

Entry Info: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.

In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.

Entry Info: Entrants must specify carbonation level, strength, and sweetness. Entrants may specify honey varieties. Entrants may specify the varieties of apple used; if specified, a varietal character will be expected. Products with a relatively low proportion of honey are better entered as a Specialty Cider. A spiced cyser should be entered as a Fruit and Spice Mead. A cyser with other fruit should be entered as a Melomel. A cyser with additional ingredients should be entered as an Experimental mead.

In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.

Entry Info: Entrants must specify carbonation level, strength, and sweetness. Entrants may specify honey varieties. Entrants may specify the varieties of grape used; if specified, a varietal character will be expected. A spiced pyment (hippocras) should be entered as a Fruit and Spice Mead. A pyment made with other fruit should be entered as a Melomel. A pyment with other ingredients should be entered as an Experimental Mead.

In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.

Entry Info: Entrants must specify carbonation level, strength, and sweetness. Entrants may specify honey varieties. Entrants must specify the varieties of fruit used. A mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.

In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.

Entry Info: Entrants must specify carbonation level, strength, and sweetness. Entrants may specify honey varieties. Entrants must specify the varieties of fruit used. A stone fruit mead that is spiced should be entered as a Fruit and Spice Mead. A stone fruit mead that contains non-stone fruit should be entered as a Melomel. A stone fruit mead that contains other ingredients should be entered as an Experimental Mead.

In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.

Entry Info: Entrants must specify carbonation level, strength, and sweetness. Entrants may specify honey varieties. Entrants must specify the varieties of fruit used. A melomel that is spiced should be entered as a Fruit and Spice Mead. A melomel containing other ingredients should be entered as an Experimental Mead. Melomels made with either apples or grapes as the only fruit source should be entered as Cysers and Pyments, respectively. Melomels with apples or grapes, plus other fruit should be entered in this category, not Experimental.

In well-made examples of the style, the fruits and spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruits and spices can result in widely different characteristics; allow for significant variation in the final product.

Entry Info: Entrants must specify carbonation level, strength, and sweetness. Entrants may specify honey varieties. Entrants must specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants must specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.

In well-made examples of the style, the spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of spices can result in widely different characteristics; allow for a variation in the final product.

Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)

A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. and honey, although the specific balance is open to creative interpretation by brewers.

Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Spiced Beer category as a Honey Beer.

This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.

Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, providing a description of the mead for judges if no such description is available from the BJCP.

This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.

Entry Info: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.