Southyeasters BJCP Competition - Wolfgang Cup 2021

The BJCP (Beer Judge Certification Programme) was designed to assist with judging homebrewing competitions (www.bjcp.org).

It provides judging guidelines for over 100 different beer styles or definitions. It describes the Aroma, Appearance, Flavour, Mouthfeel and other characteristics of the style.
This is not mean to be prescriptive of the style, but provides the judges a benchmark by which to judge and score a beer. It allows to then have a Wit beer compete against a Double IPA and come to concensus on the winning beer.

You will be given written feedback about your beer, from at least 3 judges (of which at least 1 will be BJCP certified). They will give you feedback on the beer against the style critieria you have selected. They will usually also mention if they feel the beer would have been better entered under a different style.

If you need help with selecting the correct style for your beer, either refer to the guidelines at www.bjcp.org or ask one of the SouthYeasters senior members for advice.

Summary of BCJP Styles, with BJCP overall description.
 

01A - American Light Lager (Standard American Beer)	Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.
01B - American Lager (Standard American Beer)	A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.
01C - Cream Ale (Standard American Beer)	A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers.
01D - American Wheat Beer (Standard American Beer)	Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.
02A - International Pale Lager (International Lager)	A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
02B - International Amber Lager (International Lager)	A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, often with an adjunct quality. Smooth, easily-drinkable lager character.
02C - International Dark Lager (International Lager)	A darker and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.
03A - Czech Pale Lager (Czech Lager)	A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format.
03B - Czech Premium Pale Lager (Czech Lager)	Rich, characterful, pale Czech lager, with considerable malt and hop character and a long, rounded finish. Complex yet well-balanced and refreshing. The malt flavors are complex for a Pilsner-type beer, and the bitterness is strong but clean and without harshness, which gives a rounded impression that enhances drinkability.
03C - Czech Amber Lager (Czech Lager)	Malt-driven amber Czech lager with hop character that can vary from low to quite significant. The malt flavors can vary quite a bit, leading to different interpretations ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramelly.
03D - Czech Dark Lager (Czech Lager)	A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty with an interesting and complex flavor profile, with variable levels of hopping providing a range of possible interpretations.
04A - Munich Helles (Pale Malty European Lager)	A clean, malty, gold-colored German lager with a smooth grainy-sweet malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.
04B - Festbier (Pale Malty European Lager)	A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.
04C - Helles Bock (Pale Malty European Lager)	A relatively pale, strong, malty German lager beer with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent than in other bocks.
05A - German Leichtbier (Pale Bitter European beer)	A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than normal-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.
05B - Kölsch (Pale Bitter European beer)	A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic.
05C - German Helles Exportbier (Pale Bitter European beer)	A pale, well-balanced, smooth German lager that is slightly stronger than the average beer with a moderate body and a mild, aromatic hop and malt character.
05D - German Pils (Pale Bitter European beer)	A light-bodied, highly-attenuated, gold-colored, bottom-fermented bitter German beer showing excellent head retention and an elegant, floral hop aroma. Crisp, clean, and refreshing, a German Pils showcases the finest quality German malt and hops.
06A - Märzen (Amber Malty European Lager)	An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy.
06B - Rauchbier (Amber Malty European Lager)	An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic.
06C - Dunkles Bock (Amber Malty European Lager)	A dark, strong, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.
07A - Vienna Lager (Amber Bitter European Beer)	A moderate-strength amber lager with a soft, smooth maltiness and moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts and adjuncts.
07B - Altbier (Amber Bitter European Beer)	A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases with the malt richness).
07C - Amber Kellerbier (Amber Bitter European Beer)	A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager.
07C - Pale Kellerbier (Amber Bitter European Beer)	A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important.
08A - Munich Dunkel (Dark European Lager)	Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.
08B - Schwarzbier (Dark European Lager)	A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
09A - Doppelbock (Strong European Beer)	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.
09B - Eisbock (Strong European Beer)	A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
09C - Baltic Porter (Strong European Beer)	A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.
10A - Weissbier (German Wheat Beer)	A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.
10B - Dunkles Weissbier (German Wheat Beer)	A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking.
10C - Weizenbock (German Wheat Beer)	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 Dunkles Bock or Doppelbock.
11A - Ordinary Bitter (British Bitter)	Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style
11B - Best Bitter (British Bitter)	A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.
11C - Strong Bitter (British Bitter)	An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.
12A - British Golden Ale (Pale Commonwealth Beer)	A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style.
12B - Australian Sparkling Ale (Pale Commonwealth Beer)	Smooth and balanced, all components merge together with similar intensities. Moderate flavors showcasing Australian ingredients. Large flavor dimension. Very drinkable, suited to a hot climate. Relies on yeast character.
12C - English IPA (Pale Commonwealth Beer)	A hoppy, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the best flavor profile.
13A - Dark Mild (Brown British Beer)	A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression.
13B - British Brown Ale (Brown British Beer)	A malty, brown caramel-centric British ale without the roasted flavors of a Porter.
13C - English Porter (Brown British Beer)	A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile.
14A - Scottish Light (Scottish Ale)	A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Traditionally the darkest of the Scottish ales, sometimes nearly black but lacking any burnt, overtly roasted character.
14B - Scottish Heavy (Scottish Ale)	A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
14C - Scottish Export (Scottish Ale)	A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
15A - Irish Red Ale (Irish Beer)	An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.
15B - Irish Stout (Irish Beer)	A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty.
15C - Irish Extra Stout (Irish Beer)	A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.
16A - Sweet Stout (Dark British Beer)	A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.
16B - Oatmeal Stout (Dark British Beer)	A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably.
16C - Tropical Stout (Dark British Beer)	A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.
16D - Foreign Extra Stout (Dark British Beer)	A very dark, moderately strong, fairly dry, stout with prominent roast flavors.
17A - British Strong Ale (Strong British Ale)	An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.
17A - Burton Ale (Strong British Ale)	An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson.
17B - Old Ale (Strong British Ale)	Rich, malty, dextrinous, and usually caramel-sweet, these beers can give an impression that is suggestive of a dessert. Complex secondary malt and alcohol flavors prevent a one-dimensional quality. Strength and maltiness can vary, but should not be cloying or syrupy.
17C - Wee Heavy (Strong British Ale)	A showcase of malty richness and complex, intense flavors. Chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. When aged, it can take on port-like flavors. A wintertime sipper.
17D - English Barleywine (Strong British Ale)	Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.
18A - Blonde Ale (Pale American Ale)	A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.
18B - American Pale Ale (Pale American Ale)	An amber, hoppy, moderate-strength American craft beer with a caramel malty flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.
19A - American Amber Ale (Amber and Brown American Beer)	A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing rustic, traditional American hop characteristics.
19B - California Common (Amber and Brown American Beer)	A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it.
19C - American Brown Ale (Amber and Brown American Beer)	A substantial, malty dark beer with a complex and flavorful dark malt character.
20A - American Porter (American Porter and Stout)	A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.
20B - American Stout (American Porter and Stout)	An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.
20C - Imperial Stout (American Porter and Stout)	A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.
21A - American IPA (IPA)	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.
21B - Specialty IPA - Belgian IPA (IPA)	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.
21B - Specialty IPA - Black IPA (IPA)	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.
21B - Specialty IPA - Brown IPA (IPA)	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.
21B - Specialty IPA - New England IPA (IPA)	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.
21B - Specialty IPA - Red IPA (IPA)	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.
21B - Specialty IPA - Rye IPA (IPA)	An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.
21B - Specialty IPA - White IPA (IPA)	A strong, full-flavored American ale that challenges and rewards the palate with full malty and hoppy flavors and substantial bitterness. The flavors are bold but complementary, and are stronger and richer than average-strength pale and amber American ales.
22A - Double IPA (Strong American Ale)	A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.
22B - American Strong Ale (Strong American Ale)	A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheaty flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.
22C - American Barleywine (Strong American Ale)	A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.
22D - Wheatwine (Strong American Ale)	A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.
23A - Berliner Weisse (European Sour Ale)	A malty, fruity, aged, somewhat sour Belgian-style brown ale.
23B - Flanders Red Ale (European Sour Ale)	A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very pleasant café drink.
23C - Oud Bruin (European Sour Ale)	A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing. The spontaneous fermentation character can provide a very interesting complexity, with a wide range of wild barnyard, horse blanket, or leather characteristics intermingling with citrusy-fruity flavors and acidity.
23D - Lambic (European Sour Ale)	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. The type of fruit can sometimes be hard to identify as fermented and aged fruit characteristics can seem different from the more recognizable fresh fruit aromas and flavors.
23E - Gueuze (European Sour Ale)	A refreshing, elegant, tasty, moderate-strength wheat-based ale.
23F - Fruit Lambic (European Sour Ale)	A moderately malty, somewhat fruity, easy-drinking, copper-colored Belgian ale that is somewhat less aggressive in flavor profile than many other Belgian beers. The malt character tends to be a bit biscuity with light toasty, honey-like, or caramelly components; the fruit character is noticeable and complementary to the malt. The bitterness level is generally moderate, but may not seem as high due to the flavorful malt profile.
24A - Witbier (Belgian Ale)	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.
24B - Belgian Pale Ale (Belgian Ale)	A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish.
24C - Bière de Garde (Belgian Ale)	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.
25A - Belgian Blond Ale (Strong Belgian Ale)	A pale, complex, effervescent, strong Belgian-style ale that is highly attenuated and features fruity and hoppy notes in preference to phenolics.
25B - Saison (Strong Belgian Ale)	A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.
25C - Belgian Golden Strong Ale (Strong Belgian Ale)	A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.
26A - Trappist Single (Trappist Ale)	A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol level.
26B - Belgian Dubbel (Trappist Ale)	A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.
26C - Belgian Tripel (Trappist Ale)	A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation.
26D - Belgian Dark Strong Ale (Trappist Ale)	A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.
27A - Gose (Historical Beer)	A sour, smoked, lower-gravity historical German wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.
27A - Kentucky Common (Historical Beer)	A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.
27A - Lichtenhainer (Historical Beer)	A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable.
27A - London Brown Ale (Historical Beer)	A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn flavor. All malt or rice-based versions have a crisper, more neutral character. The higher bitterness level is the largest differentiator between this style and most modern mass-market pale lagers, but the more robust flavor profile also sets it apart.
27A - Piwo Grodziskie (Historical Beer)	An American adaptation of English Porter using American ingredients, including adjuncts.
27A - Pre-Prohibition Lager (Historical Beer)	A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.
27A - Pre-Prohibition Porter (Historical Beer)	A sweet, heavy, strong traditional Finnish beer with a rye, juniper, and juniper berry flavor and a strong banana-clove yeast character.
27A - Roggenbier (Historical Beer)	Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett.
27A - Sahti (Historical Beer)	A sour and/or funky version of a base style of beer.
28A - Brett Beer (American Wild Ale)	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.
28B - Mixed-Fermentation Sour Beer (American Wild Ale)	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.
28C - Wild Specialty Beer (American Wild Ale)	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.
29A - Fruit Beer (Fruit Beer)	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.
29B - Fruit and Spice Beer (Fruit Beer)	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.
29C - Specialty Fruit Beer (Fruit Beer)	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.
30A - Spice, Herb, or Vegetable Beer (Spiced Beer)	A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.
30B - Autumn Seasonal Beer (Spiced Beer)	A base beer enhanced by or featuring the character of additional grain or grains. The specific character depends greatly on the character of the added grains.
30C - Winter Seasonal Beer (Spiced Beer)	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.
31A - Alternative Grain Beer (Alternative Fermentables Beer)	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.
31B - Alternative Sugar Beer (Alternative Fermentables Beer)	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.
32A - Classic Style Smoked Beer (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.
32B - Specialty Smoked Beer (Smoked 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.
33A - Wood-Aged Beer (Wood Beer)	Based on declared clone beer.
33B - Specialty Wood-Aged Beer (Wood Beer)	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.
34A - Clone Beer (Specialty Beer)	Varies, but should be a unique experience.
34B - Mixed-Style Beer (Specialty Beer)	A rich, malty, sweet, and bitter dark ale of moderately strong alcohol. Full bodied and chewy with a balanced hoppy finish and complex malty and hoppy aroma. Fruity notes accentuate the malt richness, while the hops help balance the sweeter finish.
34C - Experimental Beer (Specialty Beer)	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.
X4 - Catharina Sour (Specialty Beer)	A light and refreshing wheat ale with a clean lactic sourness that is balanced by a fresh fruit addition. The low bitterness, light body, moderate alcohol content, and moderately high carbonation allow the flavor and aroma of the fruit to be the primary focus of the beer. The fruit is often, but not always, tropical in nature.
X5 - New Zealand Pilsner (Specialty Beer)	A pale, dry, golden-colored, cleanly-fermented beer showcasing the characteristic tropical, citrusy, fruity, grassy New Zealand-type hops. Medium body, soft mouthfeel, and smooth palate and finish, with a neutral to bready malt base provide the support for this very drinkable, refreshing, hop-forward beer.

 
 

BJCP competitions are judged ANONYMOUSLY. As such it's very important that your beer entries (the bottles) do not have any identifying markings on them when they come to the judging table.

Equally, with a large number of entries, it's importand that the competition stewards can easily find the correct bottles to take to the judges.

Finally, generally 3 bottles are required for each round of judging (a primary bottle, a Best of Show/moderation bottle and a spare). For competitions with multiple judging rounds then 3 bottles are needed for each round (for example Nationals have two rounds of judging so 6 bottles are required).

The best way to label a bottle is to print your quicket ticket and wrap a copy of it around EACH bottle and secure it with an elastic band. It contains all the information required by the stewards and they can quickly and easily remove it before taking it to the judging table.

Here is an example of a well labelled bottle.

SouthYeasters Homebrew club is the local homebrew club in Cape Town South Africa.

Please visit our Facebook page at facebook.com/Southyeasters or our website at southyeasters.co.za to find our more. And please, come and join us at one of our monthly meetings - everyone is welcome.