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Rules
WELCOME TO THE INAUGURAL ‘BREW CON WORLD SERIES’
The Brew Con World Series will be the official home brew competition of Brew Con London, the UK’s first conference and expo entirely dedicated to beer & home brewing.
This competition is BJCP sanctioned and open to any amateur home brewer age 18 or older. All styles will be accepted with the proviso that each entry must be made using hobbyist equipment by amateur brewers. The limit of beers for the competition will be 500 entries, with four entries per brewer allowed.
and now for something a little special...
'WORLD SERIES CHAMPION BEER' Sponsored by Muntons
Beer Boars have teamed up with Muntons to provide the brewer of the 'Champion Beer' at the Brew Con World Series with the ultimate home brew prize! Muntons are going to take the winning brewer to the 2018 American Homebrewers Association HOME BREW CON!
That's right! Home Brew Con. In Portland. Oregon. Often called the mecca of craft beer! The award winning brewer will fly over earlier in the week, alongside Muntons & the Beer Boars co-founders to attend a week of curated beer & brewing events before attending Home Brew Con from 28th-30th June!
How's that for a prize?! Big thank to Muntons, sponsors of HBC, for agreeing to sponsor the inaugural Brew Con World Series and for all their support in getting Brew Con London up and running!
'BREW CON CHAMPION BREWER'
The other big award will go to the brewer who amasses the most total points across all their entries (up to four). We are lining up something very special for this and will be announcing the prize soon. It is quite possibly safe to say if you havent got a valid passport you may want to consider getting one sorted however!
There will be prizes awarded for every grouped category winning beer as well as for some other categories which will range from brew days at commercial breweries to amazing swag, gift vouchers & signed merch! See below for the award categories.
JUDGING
First round will take place Monday 30th Oct – Friday 3rd Nov with 100 beers judged per night.
‘Play-offs’ will take place Friday 10th Nov and will decide 1st, 2nd & 3rd per category as well as any honourable mentions. Only beers with a score of 30+ will be eligible to place.
‘World Series’ will take place during Brew Con London on Sunday 12th November. A maximum of 12 beers will be judged at the event by a panel of expert BJCP judges, acclaimed professional brewers and members of the UK homebrew industry.
Beers will also be award points for finishing in the top 8 of their category which will contribute towards each individual brewers 'Brew Con Champion Brewer' score (10 for 1st, 8 for 2nd, 6 for 3rd, 5 for 4th, 4 for 5th, 3 for 6th, 2 for 7th, 1 for 8th).
AWARD CATEGORIES
'World Series Champion Beer' Sponsored by MUNTONS. The best beer of all the beers! The Brew Con World Series main prize will be awarded to the best individual beer from across all categories and all 500 entries.
'Brew Con Champion Brewer' Sponsored by BEER BOARS. The brewer with the highest total points across their four entries will win the title of Brew Con Champion Brewer!
'Best Club Effort' Total sum of points beers club members have earned across all categories. If a brewer enters under multiple clubs their points will be split between the clubs.
'Best of Category' The best beer from each category / grouping of smaller categories.
'Best International Entry' Best beer in any category from outside the UK.
'Best Beer Label' Send an extra bottle showcasing your amazing beer label designs. The best design will win an award.
'Best Tag Team Beer' Beer brewed by team of two, ideally showcasing dual input and / or amalgamation of two previous beer ideas.
'Best Newcomer Brewer' Open to all entrants for whom Brew Con World Series is their FIRST ever competition attempt.
ENTRANCE COSTS
The fee for each beer is £6 per entry, plus any Paypal fees.
Brewers entering four beers in an attempt to be crowned 'Champion Brewer' will be able to enter at a discounted rate of £5 per beer, so £20 for four.
COMPETITION RULES
Entries will be assessed against the BJCP Style Guidelines 2015 available via this link (PDF).
All mailed entries must be received at the mailing location by the shipping deadline - please allow for shipping time.
All entries will be picked up from drop-off locations the day of the drop-off deadline.
The competition organizers are not responsible for mis-categorized entries, mailed 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 judges scores for each beer will help rank each entry in its category, however fresh bottles of each beer in contention for a place with be re-assessed heads up with others to determine the top ranks. Each flight will have at least one BJCP judge.
The competition committee reserves the right to combine 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.
Bottles will not be returned to entrants.
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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
First Round - Day 1
The Mermaid, 181 Clarence Rd, London, E5 8EE
Monday 30 October, 2017 18:30, GMT
First Round - Day 2
The Mermaid, 181 Clarence Rd, London, E5 8EE
Tuesday 31 October, 2017 18:30, GMT
First Round - Day 3
The Mermaid, 181 Clarence Rd, London, E5 8EE
Wednesday 1 November, 2017 18:30, GMT
First Round - Day 4
The Mermaid, 181 Clarence Rd, London, E5 8EE
Thursday 2 November, 2017 18:30, GMT
First Round - Day 5
The Mermaid, 181 Clarence Rd, London, E5 8EE
Friday 3 November, 2017 18:30, GMT
Play Offs
The Mermaid, 181 Clarence Rd, London, E5 8EE
Friday 10 November, 2017 19:00, GMT
World Series
Brew Con London
Sunday 12 November, 2017 14:00, GMT
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Awards
The Award Ceremony will take place after the World Series final judging has taken place.
Places will be awarded to 1st, 2nd, and 3rd place in each category/table (scoring above 30+)
Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.
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Awards Ceremony
Brew Con London
Oval Space, 29-32 The Oval, London E2 9DT
Sunday 12 November, 2017 19:00, GMT
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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%).
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 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.