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- The Pacific Brewers Cup is an AHA-sanctioned
homebrew competition open to all homebrewers.
- An entry is a set of three (3) bottles from a single batch of beer, mead or cider.
The bottles must be made of green or brown glass, and be free from labels,
excessive dirt and identifying marks. All bottles must be capped with a metal crown cap.
The caps must be plain gold- or silver-colored, or be completely blacked out with a black
permanent marker. Swing-type caps are not permitted. All bottles must be between 10 and 14
ounces in volume, with the exception of Barleywine, Imperial Stout, and Mead, which may be
submitted in bottles as small as 6 ounces. An entry that excessively gushes from more than
one bottle will be disqualified.
- An entrant is the one or more people submitting an entry. Member(s) of an entrant
must have actively contributed to brewing, fermenting, and bottling an entry. Every
member must be at least 21 years of age. An entrant may not be an entire brew club.
Competition staff, judges and stewards are permitted to be entrants.
- The official style guidelines for this competition are the
2004 Beer Judge Certification Program (BJCP) Style
Guidelines for Beer, Mead, and Cider. These guidelines can be found at
www.bjcp.org, with links from the PBC 2006 web site at
www.strandbrewers.org/pbc/.
Every entry must be declared a particular category and
subcategory according to these guidelines. Under no circumstances will competition
organizers, staff, or judges categorize entries.
- No member of an entrant may submit another entry of the same subcategory, whether
as an individual entrant, a member of the same entrant, or a member of another entrant.
- Every entry must be submitted with a completed entry form and a bottle identification
label attached to each bottle with a rubber band. Using glue or tape to secure the
labels to the bottles will disqualify an entry. Entry forms and all three bottle labels
for a single entry must have the same information on them.
- The entry form must list the following information for entries in the categories
specified:
- For subcategory 16e (Belgian Specialty Ale), the entrant must specify
either the beer being cloned, the new style being produced or the special ingredients or
processes used.
- For subcategory 17f (Fruit Lambic), the entrant must
specify the type of fruit used in making the lambic.
- For category 20 (Fruit Beer), the entrant must specify the underlying beer style
as well as the type of fruit(s) used. If the beer is based on a classic style then the specific
style must be specified. Classic styles do not have to be cited. The type of fruit(s) must
always be specified.
- For subcategory 21a (Spice/Herb/Vegetable Beer), the entrant must specify the
underlying beer style as well as the type of spices, herbs, or vegetables used. If the beer
is based on a classic style, then the specific style must be specified. Classic styles do not
have to be cited. The type of spices, herbs, or vegetables must always be specified.
- For subcategory 21b (Christmas/Winter Specialty Spiced Beer), the entrant may
declare an underlying beer style as well as the special ingredients used. The base style,
spices or other ingredients need not be identified. The beer must include spices and may
include other fermentables (sugars, honey, maple syrup, molasses, treacle, etc.) or fruit.
- If an entry in subcategory 22b (Other Smoked Beer) is based on a classic style (e.g.,
robust porter) then the specific style must be specified. Classic styles do not have to be cited.
- If an entry in subcategory 22c (Wood-Aged Beer) is based on a classic style (e.g.,
robust porter) then the specific style must be specified. Classic styles do not have to be cited.
- For entries in category 23 (Specialty/Experimental/Historical), the brewer must specify the
experimental nature of the beer (e.g., type of special ingredients used, process utilized or
historical style being brewed), or why the beer doesn't fit an established style. The brewer
may specify an underlying beer style. For historical styles or unusual ingredients/techniques
that may not be known to all beer judges, the brewer should provide descriptions of the
styles, ingredients and/or techniques as an aid to the judges.
- For entries in categories 24 (Traditional Mead), 25 (Melomel), and 26
(Other Mead), entrants must specify carbonation level (still; petillant or lightly carbonated;
sparkling or highly carbonated), strength level (hydromel or light mead; standard mead; sack
or strong mead), and sweetness level (dry; semisweet; sweet).
- For entries in subcategory 25c (Other Fruit Melomel), the entrant must specify the
varieties of fruit used.
- For entries in subcategory 26a (Metheglin), the entrant must specify the
types of spices used.
- For entries in subcategory 26c (Open Category Mead), the entrant must specify the
special nature of the mead, whether it is a combination of existing
styles, an experimental mead, a historical mead, or some other creation.
- For entries in categories 27 (Standard Cider & Perry) and 25
(Specialty Cider & Perry), entrants must specify carbonation level, and sweetness level.
- For entries in subcategory 28b (Fruit Cider), the entrant must specify the
varieties of fruit used.
- For entries in subcategory 28d (Other Specialty Cider/Perry), the entrant must
specify all major ingredients and adjuncts.
- Entries may be registered online via the form on the Pacific Brewers Cup 2006 web
site at
www.strandbrewers.org/pbc/entryform.htm. Online registration eliminates the need to
submit a paper entry form and will automatically generate bottle identification labels.
- The entry fee is $6.00 for each entry. Make checks payable to the Strand Brewers'
Club.
- A panel of at least two judges will judge each entry according to the subcategory in
which it was entered. No judge will be assigned to a category for which they are
entrants. First, second, and third prizes will be awarded in each category, however
the competition organizers reserve the right to combine categories for the purposes
of awards if fewer than five entries are received in a given category. Only entries
rated "Good" or above (a score of at least 21) will be awarded places and prizes.
All contestants will receive the score sheets with judges' comments for their entries.
- All entries become the property of the Strand Brewers' Club and will not be
returned. Any questions or disputes will be settled by the competition organizers,
and all decisions are final.
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