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Pale Beer
Amber (Inc Irish Reds) - new for 2013
Warm fermented. Reddish-brown in colour. Gentle malt character on the palate with caramel-influenced earthiness, toffee and milky coffee hints and a restrained roastiness; hop character can range from delicate fruitiness (think the ghost of orange jelly) to American style assertiveness; some spicy notes can be detected. Medium body. 4-7% ABV.
Belgian Style Ale – new for 2013
Warm fermented. Bit of a catch-all for Belgian-style ales that don’t fit into the Abbey, Trappist or strong category. Amber in colour, though can veer towards golden shades; nose can feature mild notes of caramel, gently toasted Demerara and delicate fruitiness (possibly orange). Palate can feature caramel, some roasted malt, fruit (orange or even banana), a very slight undercurrent of yeast spiciness, while finish is crisp, dry and restrained in its bitterness. Light to medium body. 4-7% ABV.
Belgian Style Blonde
Honeyed sweetish nose with citrus notes and a hint of candy sugar sweetness; palate is a balance of moderate to high carbonation, creamy maltiness, light honey, some hop spiciness, citrus, a prickling bitterness and dry finish. Generally 6-7.5% ABV.
Belgian Style Tripel
Complex honeyed nose with delicate orange notes (though also some banana-like esters), a restrained sweetness and even a hint of pineapple; can also have a perfumey hoppiness. The mouthfeel on the palate is full with rich citrusy and tropical fruit notes, a creamy maltiness and a bittersweet and often warming finish. Moderate to high carbonation. Generally 7.5-9.5% ABV.
Belgian Style Strong
Ripe banana and pear notes on the nose with spicy hoppiness and a wanton booziness; rich fruity palate with orchard fruits to the fore, grainy, cereal notes mid palate, warming alcohol, spicy hop and a fruity, dry finish. Medium to high carbonation. Generally 7-11% ABV.
Altbier
Rich malt aroma and palate balanced by light fruit and aromatic hops. Bittersweet finish with malt to the fore but with good lingering hop notes. Generally 4.8-6% ABV.
Barley Wine
Warm fermented. Massive vinous fruit on aroma and palate with biscuity malt and spicy hops throughout. Bittersweet in finish but with good bitter hop balance. Generally 6-12% ABV.
Biére de Garde / Saison
Warm fermented but may use lager yeast. Big malt aroma and palate but balanced by spicy hops. Bittersweet finish but with good spicy and resinous hop notes. May be pale, copper, or russet. Generally 6.5-8.5% ABV.
Bitter up to 4%
Grainy, bittersweet nose with a dash of citrus or tropical fruit hoppiness; the palate is bittersweet, biscuity, light, citrusy leading to a dry bittersweet finish. Low carbonation.
Bitter up to 5%
Grainy, bittersweet nose as above though there is more pronounced tropical fruit or citrus notes, along with estery background (possibly bananas, soft fruit); the palate is bittersweet, biscuity, full, citrusy leading to a dry bittersweet finish. Low carbonation.
Bitter over 5%
Estery nose, suggestive of soft fruit, banana perhaps, along with Seville orange style citrusiness plus an undercurrent of rich biscuity malt; palate is thicker, fatter than before, full of continuation of Seville orange, has the rich malty backbone, and an assertive bittersweet finish that swells with time. Low carbonation.
Golden
Warm fermented, light malt, citrus fruit, big hop aroma and bitterness. Light yellow to deep gold in colour, clear to brilliant. Juicy malt on palate and finish with continuing hop bitterness and fruit. The ABV ranges can vary.
Imperial IPA
Bigger, rounder and maltier version of IPA with malt and fruit more to the fore but with profound hop bitterness. Generally 7-8.5% ABV.
IPA
Warm fermented, powerful hop resins and tart fruit on the nose with light malt. Juicy malt in the mouth but main character comes from hop resins and citrus fruit. Pale or light bronze. Generally 5.5-6.5% ABV.
Kölsch
Malt on nose and palate, soft, creamy palate from soft water, with light fruit and perfumey hops. Generally 4.5-5% ABV.
Low-strength
Under 3% ABV. Moderate malt with good hop aroma and moderate bitterness on palate. Some citrus fruit.
Pale Ale
Warm fementation. Light maltiness and delicate floral hops on the nose; medium bodied with biscuity maltiness, fruity citrus and a bitter finish. Generally 4.1-5% ABV.
Seasonal
Warm fermented, fruity aroma and palate balanced by spicy and bitter hops. Bittersweet in the finish with biscuity malt and lingering hop bitterness. Brewed with fresh grain and hops from the autumn harvest.
Dark Beer
American Brown Ale
Malt aroma features chocolate and caramel malts, rather than fermentation character. Hop aroma and bitterness medium to strong, with some versions accenting citrusy Northwest American hops. 4.5%-6% ABV.
Barley Wine
Warm fermented. Massive vinous fruit on aroma and palate with biscuity malt and spicy hops throughout. Bittersweet in finish but with good bitter hop balance. Generally 6-12% ABV.
Belgian Style Dubbel
Rich sweet maltiness on the nose that might bring forth chocolate, toasted brioche or caramel notes; the nose also often features dried fruit such as raisins as well as a hint of pepperiness from the hop. Rich on the palate with chocolate, toastiness or caramel, along with dried fruit — bitterness is medium and no spices. Medium to high carbonation. Generally 6-7% ABV.
Belgian Style Strong
Expect dark chocolate, coffee, raisins, peppery hop and warming alcohol notes on the nose; palate also features features chocolate, coffee, dark fruits, expressions of malt complexity and a long characterful finish. Can cover beers that come under the Trappist and Abbey appellations. Generally 8.5-12% ABV.
Black IPA
Dark in colour. Manages to combine the rich tropical fruit/ripe peach skin/grapefruit notes of a new wave IPA with a hint of dark malts, though not too much roastiness. Palate is light and shade with big hop character (grapefruit/lychee perhaps) contrasted with a tarry (but not roast) dark maltiness. Big lasting finish. Generally 4.7-7.5% ABV.
Brown
Warm fermented, malty aroma and palate, often with chocolate, coffee and liquorice notes. Light hops throughout but not dominating. Bittersweet finish with biscuity, malt and chocolate/coffee notes. Generally 3-3.4% ABV.
Mild
Warm fermented dark ale. Tend to have more hop character and more restrained malt than brown ales. Generally 3.2-3.6% ABV.
Oud Bruin
Warm fermented, dark fruit, roasted grain and peppery hops on aroma and palate. Some sourness from the yeast culture. Bittersweet finish with spicy hops, sourness and dark malts. Generally 4.8-6% ABV.
Strong
Warm fermented, vinous fruit and roasted grain on the nose with peppery hop resins. Fruit and grain dominate the palate but bitter hops balance fruit and malt in the finish. The ABV ranges can vary.
Vintage
Warm fermented, deep fruit, often raisin and sultana on aroma and palate, with biscuity malt and hop resins and spices. Long, bittersweet finish with biscuity malt, vinous fruit and bitter hops. Generally 6-9% ABV.
Lager
Alcohol Free
No / very low alcohol less than 0.5% ABV.
Amber / Vienna
Warm fermented, rich malt aroma and palate balanced by light fruit and aromatic hops. Bittersweet finish with malt to the fore but with good lingering hop notes. Generally 4.8-6% ABV.
Bock
Cold fermented, can be pale or dark. Big malt loaf aroma and palate with a vinous fruitiness and a gentle but sustained noble hop bitterness. Hints of figs, dates and coffee in darker versions. Generally 6-6.8% ABV.
Czech Pale – new 2013
Cold fermented. Ranges from pale to yellow gold in colour; toasted grain and floral, herbal, grassy hops aromas. Ripe, juicy malt and tangy hops with light citrus fruit in the mouth. Long, lingering finish, balanced between malt dryness and tart hop bitterness. Medium body. 4-5.2% ABV.
Dark
Also known as black lager or dunkel. Cold fermented, malt-accented with dark grain, chocolate and coffee notes. Hops are light but give good solid underpinning to the malt. Generally 4.4-5.6% ABV.
Doppelbock
On the nose spirituous, biscuity, pre-mash malted barley, while the palate can feature the likes of smokiness, espresso coffee beans and brown sugar before a lasting bitter and dry finish. Doppelbock can also be pale in colour, with notes of sweet malt, fruit esters and a nuttiness on the nose. The palate will major on a boozy maltiness, some hints of fruit, dry finish. Generally 6.5%-9% ABV.
Dortmunder
Cold fermented, rich and mellow toasted malt on aroma and palate, with spicy hops and some light citrus fruit in the mouth and the palate. Generally 5-6.5% ABV.
German Pale - new 2013
Cold fermented. Ranges from pale to yellow gold in colour; on the nose aromas can be a sweet mild graininess/breadiness or a delicate citrus fruit (lemon). On the palate, there’s a crispness in the mouthfeel, with notes of mellow toasted grain and juicy citrus followed by a dry finish that also has a polite well-mannered bitterness. Very quenching. 4-6% ABV.
Gluten-free
Brewed without ingredients containing gluten i.e. barley, wheat, spelt, oats, rye or their derivatives. The ABV ranges can vary. UK definition: with less than 20 parts per million gluten (20ppm).
Helles/Munchner
Cold fermented, light to heavy toasted malt and floral and resinous hops on aroma and palate. Quenching with a long gentle finish of malt and light hop bitterness. Generally 4.8-5.2% ABV.
Low Carb
Lagers that have been specifically brewed to have a low carbohydrate content. The ABV ranges can vary.
Seasonal (inc. Marzen, Oktoberfestbier & Maibock)
Marzen/Oktoberfest: cold fermented, amber, big floral hop bouquet balanced by biscuity malt. Spicy hops build in the mouth with juicy malt. Hop bitterness and juicy malt combine in finish. Generally 5-6% ABV.
Strong
Heady alcoholic nose with a grainy maltiness; medium bodied, spirituous, some grainy malt and delicate hop, can have a medium sweetness and a medium carbonation. Generally 7.5-12% ABV.
Stout & Porter
Imperial
Warm fermented classic-style stout. Roasted grain to the fore, with dark, burnt fruit and powerful bitterness. A light caramel sweetness can also be evident.
Porter
Rich dark grain, coffee and chocolate aroma and palate with solid hop bitterness. Long and quenching finish, becoming dry and hoppy but with rich dark grain character.
Strong Porter
Dark reddish copper to opaque dark brown with rich malty sweetness containing caramel, toffee, nutty to deep toast, and liquorice notes. Generally 5.5-9.5% ABV.
Oatmeal Stout
Warm fermented with the addition of oatmeal to the grist. Moderate bitterness and a smooth profile. Generally 3.8-4.5% ABV.
Stout (inc Dry & Irish) – new for 2013
Warm fermented classic-style stout. Roasted grain to the fore, with dark, burnt fruit, a crisp, crunchy dryness and hop bitterness that can be assertive in some (hints of ground espresso coffee beans can also be discerned). In some British stouts a light caramel sweetness can also be evident with hints of dark chocolate; oyster stouts can have an edge of palate acidity/brininess. Generally 4-5% ABV.
Sweet / Milk Stout
Residual/added sugars e.g. lactose give a sweetness that counters the traditional Stout bitterness. Full bodied mouthfeel with sweet caramel flavours. Generally 3.2-4.8% ABV.
Wheat Beer
Alcohol Free
No / very low alcohol wheat beer, less than 0.5% ABV.
Bavarian Hefeweiss
Banana custard and cloves on the nose with a champagne-like spritziness in some; palate is continuation of the bananas and cloves with a medium to high carbonation, can also have an oily texture, finishes cleanly with a sweep of bananas and cloves once more. Generally 4.8%-5.9% ABV
Bavarian Kristal
Has a cleaner nose than its Hefeweiss cousin, still the banana and cloves but much more restrained. Palate is prickly with carbonation on the tongue, restrained banana and cloves notes and a dry finish. Generally 4.8%-5.9% ABV
Belgian Style Witbier
Spicy, herby nose that is reminiscent of cloves and crushed coriander seed, though banana-like esters and rich orange notes can also be noted. On palate tendS to be spicy and almost peppery, with the use of spices such as coriander seeds and curaçao, orange peel. Dry finish with lingering spice. Generally 4%-7% ABV.
Dark
Colour is dark amber to dark brown, and the body should be light to medium in character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavour and aroma profile. Generally 3.8-5% ABV.
Strong (inc. Weizenboch)
Spices, raisin fruit and cloves; chocolate notes if dark malts used. High ABV.
Sour Beer
Gueuze
Blend of Lambics of several ages producing a champagne style spritziness, grapefruit tanginess and a long dry finish. Generally 5-7.5% ABV.
Kriek
Cherry flavoured beer with Oud Bruin base, featuring tart, slightly acidic notes plus earthy ‘horse-blanket’ character; some will be more sweet than others. Generally 4-7% ABV.
Lambic
Tart acidic beers fermented with wild yeast, have been aged and often blended — sharp grapefruit nose with ‘horse-blanket’ notes and an earthy, acidic, refreshing palate and a dry finish. Generally 5-6.8% ABV.
Speciality Beer
Experimental
Any cold or warm fermented beer made with an unusual ingredient or process that does not fit into any other Speciality style. The ABV ranges can vary.
Rice
Cold fermented and brewed with high proportion of rice (but not enough to be classified as Happoshu). The ABV ranges can vary.
Rye
Beer made with a high proportion (15%) of rye. Warm fermented, big dark and spicy malt aroma with dark fruit and peppery hops. Bready, biscuity, grainy palate with dark fruit and hops. The ABV ranges can vary.
Gluten-free
Brewed without ingredients containing gluten i.e. barley, wheat, spelt, oats, rye or their derivatives. The ABV ranges can vary. UK definition: with less than 20 parts per million gluten (20ppm).
Steam
A hybrid beer with elements of both lager and ale in its character, usually achieved by brewing lager yeasts at ale fermentation temperatures. Highly effervescent. The ABV ranges can vary.
Flavoured Beer
Chocolate & Coffee
Any cold or warm fermented beer made with the addition of chocolate or coffee. Aroma and palate determined ingredient used. The ABV ranges can vary.
Experimental
Any cold or warm fermented beer made with an unusual ingredient or process that does not fit into any other Flavoured style. The ABV ranges can vary.
Fruit
Any cold or warm fermented beer made with addition of fruit such as cherry, raspberry and peach – aromas and palate determined by type of fruit added. NB: not made by spontaneous fermentation. The ABV ranges can vary.
Herb & Spice
Any cold or warm fermented beer made with addition of ingredients such as heather, ginger including vegetables – aromas and palate determined by type of adjunct used. The ABV ranges can vary.
Honey
Any cold or warm fermented beer made with addition of honey – aromas and palate determined by type of adjunct used. The ABV ranges can vary.
Smoked
Any cold or warm fermented beer. Lagers are associated with Bamberg region of Germany, using malt kilned over beech wood fires. Intense smoky aroma and palate balanced by grassy hops. Long, refreshing finish with smoky malt, hop bitterness and light fruit. Generally 4.8-5.2% ABV.
Wood Aged
Beer that has been aged for a period of time in a wooden barrel or in contact with wood. Aromas and palate determined by type of wood, such as new oak, used sherry, Bourbon, Scotch, port, wine etc. The ABV ranges can vary.
Key Dates
Entry deadline
31st May 2013
Stage 1 & 2 Judging
June 2013
Stage 3 & 4 Judging
July 2013
Winners Announced
27th September 2013