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Rules
JUDGING IS NOT OPEN TO THE CONTESTANTS OR THE PUBLIC DUE TO FACILITY SIZE RESTRICTIONS AND SAFETY CONCERNS.
This competition is BJCP sanctioned and open to any homebrewer age 21 or older.
For administrative reasons, we are not allowing mail-in entries this year. ALL entries must be dropped off by the deadline at the designated locations.
All entries must be handcrafted products, containing ingredients available to the general public, and made using private equipment by hobbyist brewers (i.e., no use of commercial facilities or Brew on Premises operations, supplies, etc.).
The competition organizers are not responsible for miscategorized entries, dropped-off entries that are not received by the entry deadline, or entries that arrived damaged.
The competition organizers reserve the right to combine styles for judging and to restructure awards as needed depending upon the quantity and quality of entries.
Qualified judging of all entries is the primary goal of our event. Judges will evaluate and score each entry. The average of the scores will rank each entry in its category. Each entry will have at least one BJCP judge.
Brewers are not limited to one entry in each category but may only enter each subcategory once.
The competition committee reserves the right to combine overall style categories based on number of entries. All possible effort will be made to combine similar styles. All brews in combined categories will be judged according to the style they were originally entered in.
The Best of Show judging will be determined by a Best of Show panel based on a second judging of the top winners.
Bottles will not be returned to entrants.
For the sake of judging, the standard 2015 BJCP styles
will be placed in the following tables:
1. Light/Golden Ales & Lagers
BJCP Categories: 1a-c, 2a, 3a-b, 4a, 5a-d, 11a-c, 12a-b, 18a, Piwo Grodziskie, Pre-Prohibition Lager
2. Mild Amber/Brown/Dark Beers
BJCP Categories: 2b-c, 3c-d, 4b-c, 6a, 6c, 7a-c, 8a-b, 13a-b, 14a-c, 15a, 19a-c, Kentucky Common, London Brown Ale
3. Porter & Stout
BJCP Categories: 13c, 15b-c, 16a-d, 20a-b, Pre-Prohibition Porter
4. Hop-forward Pale Ales
BJCP Categories: 12c, 18b, 21a-b(1-6)
5. Wheat/Rye/Other Grain Beers
BJCP Categories: 1d, 10a-c, 31a-b (requires specification of grains and/or sugars used),
Roggenbier, Sahti, Gose
6. Strong Beers
BJCP Categories: 9a-c, 17a-d, 20c, 22a-d
7. Belgian & French Ales
BJCP Categories: 24a-c, 25a-c, 26a-d
8. Fruit/Spice/Veg/Herb beers
BJCP Categories: 29a-c, 30a-c (Must state a BASE BJCP style AND all other ingredients in
each entry.)
9. Specialty Beers
BJCP Categories: 6b, 32a-b, 33a-b, 34a*-c***
Must state a BASE BJCP style AND all other ingredients in each entry.
*34a The entrant must specify the name of the commercial beer being cloned,
specifications (vital statistics) for the beer, and either a brief sensory description or a list of
ingredients used in making the beer.
** 34b The entrant must specify the styles being mixed. The entrant may provide an
additional description of the sensory profile of profile of the beer or the vital statistics of the resulting beer.
*** 34c The entrant must specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant must provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer.
10. Sour Beers
BJCP Categories: 23a-f, 28a*-c***, Lichtenhainer
*28a -The entrant must specify either a base beer style (Classic Style, or a generic style family) or provide a description of the ingredients/specs/desired character. The entrant must specify if a 100% Brett fermentation was conducted. The entrant may specify the strain(s) of Brettanomyces used.
**28b - The entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer.
***28c - Entrant must specify the type of fruit, spice, herb, or wood used. Entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer. A general description of the special nature of the beer can cover all the required items.
11. Rackers Annual Challenge
Beginning in 2014 (the TTO’s 20th anniversary,) the club has added an annual challenge category strictly for “grins & giggles”. No scores will be given and as such, not included in the BOS round. Entries will be judged in BOS style by a special panel of judges. BEER CAN ALSO BE ENTERED IN THE REGULAR CONTEST category. This entry must be a PAID entry to be eligible to win.
For 2019 the category is ...
“How much brew would a brewer chug, if a brew were aged on wood?” – Wood Aged beers only
NOTE: PLEASE SELECT STYLE 35A TO PLACE A BEER INTO THIS CHALLENGE
12. Back for 2019: the TENACIOUS BADGER CHALLENGE
Any style, but hops used must be exclusively TENACIOUS BADGER hops. You MUST specify the Tenacious Badger hops used. BEER CAN ALSO BE ENTERED IN THE REGULAR CONTEST category. No scores will be given and as such, not included in the BOS round. Entries will be judged in BOS style by a special panel of judges. You may purchase TB hops from their website and enter code "titletown30" at checkout for 30% discount! This entry must be a PAID entry to be eligible to win.
NOTE: PLEASE SELECT STYLE 36A TO PLACE A BEER INTO THIS CHALLENGE
13. REVENGE OF THE STEWARDS CHALLENGE
OPEN ONLY TO PARTICIPATING JUDGES! Each judge may bring ONE beer (any style) to be checked in by the contest organizer by Saturday, April 27th prior to the start of the morning round of judging. One bottle required, you need only state the style and they will be labeled upon check-in. Stewards will be given the opportunity to judge them in BOS fashion and a prize will be awarded to the winning judge. There will be NO ENTRY FEE for these beers. These entries cannot be entered in any category in the regular competition.
Entry Fees:
1. RACKERS members and JUDGES get first entry free.
2. Check, MO or PayPal only – NO CASH! Checks should be made out to the GREEN BAY RACKERS. The Rackers are not responsible for lost entry fees on entries left at drop-off sites. Any entry lacking the appropriate fee will NOT BE JUDGED.
Disclaimer:
The Green Bay Rackers are solely responsible for the conduct of this contest. All leftover beer, and empty bottles become the property of the Green Bay Rackers. Entry into this competition shall constitute permission for the Rackers to publish all results on their website.
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BJCP 2015 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Click or tap on the name to view the subcategory's requirements.
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Judging Session Locations and Dates
Stillmank Brewing: Thursday Session
Thursday, April 25, 2019 6:00 PM, CDT
Stillmank Brewing: Friday Session
Friday, April 26, 2019 6:00 PM, CDT
Stillmank Brewing: Saturday AM
Saturday, April 27, 2019 9:00 AM, CDT
Stillmank Brewing: Saturday PM
Saturday, April 27, 2019 12:30 PM, CDT
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Best of Show
Best of Show Contest:
The 1st place entry in each category will advance to the Best of Show (BOS) round with a single overall Best of Show beer selected.
Beers advancing to the BOS round must meet the following criteria:
(a) All table winners with a score of 30 or higher will advance to the BOS round. As such, the minimum score for a beer to move on to BOS round shall be 30 points. The contest organizer (in consultation with the chief judge) may adjust the base minimum score up or down In the event that the average overall scoring of the beers is exceptionally high or exceptionally low.
(b) Judges may request other beers be considered for Best of Show.
(c) All beers that achieve a score of 40 or higher will be automatically considered for Best of Show.
Best of Show winner will receive a prize donated by one of our awesome and generous sponsors.
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Awards
Place Awards:
1st, 2nd, and 3rd place awards for all category tables in which there are at least four entries. In groups where there are less than four entries, the contest organizer shall determine how many awards will be awarded be for that group. WINNERS WILL BE CONTACTED VIA EMAIL BEFORE THE RESULTS ARE POSTED TO THE COMPETITION WEBSITE.
Judge’s Special Recognition Awards:
Judges reserve the right to give special recognition awards to beers of particular note, regardless of their overall score or award placement. The contest organizer may choose to award JSR awards for clever beer names at his/her discretion.
Awards Ceremony:
The awards will take place Saturday, May 4th at 12:00 PM at Stillmank Brewing Company.
The Rackers will host a multi-club brew for area clubs to participate. After the awards we will kick off the educational event.
Awards ceremony is OPEN TO THE PUBLIC. The Rackers reserve the right to judge flights earlier in the week if flight sizes warrant. JUDGING IS NOT OPEN TO THE CONTESTANTS OR THE PUBLIC DUE TO FACILITY SIZE RESTRICTIONS AND SAFETY CONCERNS.
Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.
Winners must be present to receive prizes. WE WILL ONLY SHIP RIBBONS.
Awards will be available for pick up during the multi-club brew. Results will be posted to the competition web site the day of the Awards Ceremony.
Educational Event:
The Rackers will be hosting a multi-club brew where BJCP judges will be present to answer questions regarding judging. Left over contest beers will be available for tasting and discussion.
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Awards Ceremony
Stillmank Brewing Company
215 North Henry Street
Saturday, May 4, 2019 12:00 PM, CDT
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Young, unfiltered, unpasteurized versions of the traditional German beer styles, traditionally served on tap from the lagering vessel. The name literally means "cellar beer" - implying a young, fresh beer served straight from the lagering cellar. Since this serving method can be applied to a wide range of beers, the style is somewhat hard to pin down. However, there are several common variants that can be described and used as templates for other versions. Sometimes described as Naturtrub or naturally cloudy. Also sometimes called Zwickelbier, after the name of the tap used to sample from a lagering tank.
Entry Info: The entrant must specify whether the entry is a Munich Kellerbier (pale, based on Helles) or a Franconian Kellerbier (amber, based on Marzen). The entrant may specify another type of Kellerbier based on other base styles such as Pils, Bock, Schwarzbier, but should supply a style description for judges.
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Entry Info: The entrant must specify whether the entry is a pale or a dark variant.
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a bock (standard or doppelbock). A weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark are more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.
Entry Info: The entrant must specify whether the entry is a pale or a dark variant.
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
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 complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character.
Entry Info: The type of fruit used must be specified. The brewer must declare a carbonation level (low, medium, high) and a sweetness level (low/none, medium, high).
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).
The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.
Entry Info: Catch-all category for other historical beers that have NOT been defined by the BJCP. The entrant must provide a description for the judges of the historical style that is NOT one of the currently defined historical style examples provided by the BJCP. Currently defined examples are: Gose, Piwo Grodziskie, Lichtenhainer, Roggenbier, Sahti, Kentucky Common, Pre-Prohibition Lager, Pre-Prohibition Porter, London Brown Ale. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it.
A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
An interesting and refreshing variation on the base style, often drier and fruitier than expected, with at most a light acidity. Funky notes are generally restrained in 100% Brett examples, except in older examples.
Entry Info: The entrant must specify either a base beer style (classic BJCP style, or a generic style family) or provide a description of the ingredients/specs/desired character. The entrant must specify if a 100% Brett fermentation was conducted. The entrant may specify the strain(s) of Brettanomyces used, along with a brief description of its character.
A sour and/or funky version of a base style of beer.
Entry Info: The entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer.
A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.
Entry Info: Entrant must specify the type of fruit, spice, herb, or wood used. Entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer. A general description of the special nature of the beer can cover all the required items.
A harmonious marriage of fruit and beer, but still recognizable as a beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit used. Soured fruit beers that aren't lambics should be entered in the American Wild Ale category.
A harmonious marriage of fruit, spice, and beer, but still recognizable as a beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit and spices, herbs, or vegetables (SHV) used; individual SHV ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).
A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit used. The entrant must specify the type of additional fermentable sugar or special process employed.
A harmonious marriage of SHV and beer, but still recognizable as a beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).
An amber to copper, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of Thanksgiving traditions.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). The beer must contain spices, and may contain vegetables and/or sugars.
A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice).
A base beer enhanced by the flavor of additional grain.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of alternative grain used.
A harmonious marriage of sugar and beer, but still recognizable as a beer. The sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of sugar used.
A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Entry Info: The entrant must specify a Classic Style base beer. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable.
A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Entry Info: The entrant must specify a base beer style; the base beer does not have to be a Classic Style. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant must specify the additional ingredients or processes that make this a specialty smoked beer.
A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.
Entry Info: The entrant must specify the type of wood used and the char level (if charred). The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood has been used, the entrant must supply a brief description of the sensory aspects the wood adds to beer.
A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged.
Entry Info: The entrant must specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood or ingredient has been used, the entrant must supply a brief description of the sensory aspects the ingredients adds to the beer.
Based on declared clone beer.
Entry Info: The entrant must specify the name of the commercial beer being cloned, specifications (vital statistics) for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges who are unfamiliar with the beer will have no basis for comparison.
Based on the declared base styles. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink.
Entry Info: The entrant must specify the styles being mixed. The entrant may provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer.
This style is the ultimate in creativity, since it cannot represent a well-known commercial beer (otherwise it would be a clone beer) and cannot fit into any other existing Specialty-Type style (including those within this major category).
Entry Info: The entrant must specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant must provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for comparison.
This year's Racker's Challenge is beers aged with wood. It can be any style as long as it was aged with wood. No scores will be given and judging will be BOS style.
Entry Info: Please state the base style of the beer and the type of wood it was aged with.
Open to any style of beer as long as it is brewed exclusively with Tenacious Badger brand hops. No scores will be given and entries will be judged BOS style.
Entry Info: You must state the type of Tenacious Badger brand hops used. Please state the style of the beer.