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Rules
Ballast Point Brewing Company® and Home Brew MartTM (“Ballast Point”) will judge up to 200 entries in the Home Brew Mart 30th Anniversary Home Brew Competition, an AHA/BJCP Sanctioned Competition.
Entries received after we reach 200 submissions will not be judged, and bottles will not be returned. We will post an update as we near the total number of submissions.
Each Contestant may enter up to 2 submissions.
Judging will be done in accordance with 2015 BJCP Style Guidelines. Submissions WILL NOT be accepted in the following categories: 23 (European Sour Ale), 27 (Historical Beer), 28 (American Wild Ale), 31 (Alternative Fermentables Beer) and 33 (Wood Beer). See http://www.bjcp.org/stylecenter.php for Style Guidelines.
Beer Scoresheets will be returned for all judged entries. Please visit the BJCP website (http://www.bjcp.org/) for more information on the judging process, including the style guidelines, copies of the scoresheet and beer fault list.
All entrants agree to assign any necessary intellectual property associated with a winning entry for the purpose of re-brewing their recipe. (See below for more details.)
Entrants are required to provide the names of all individuals involved in developing and/or brewing the recipe entered.
All entrants must ensure that they homebrew in accordance with the laws and regulations of their location.
All decisions by Organizers will be final. Organizers reserve the right to determine, in their sole discretion, if an entry is not of sufficient quality to be worthy of a prize.
FROM THE LAWYERS:
The beer submitted MUST NOT have been brewed on equipment used to brew or manufacture beverages for any commercial purpose, including at any brew-on-premises establishments. Competition is open to non-professional brewers only. Failure to abide by these rules WILL result in disqualification.
Failure to complete the entire entry form may result in disqualification.
Employees of Kings & Convicts Brewing Co. and Ballast Point Brewing Co., and their immediate family members, are not eligible to enter.
San Diego residents only.
Must be 21 years old or older to enter.
All submissions become the property of Ballast Point upon delivery.
Ballast Point reserves the right to disqualify any entry for failure to adhere to the eligibility or entry requirements.
No compensation will be paid to any entrant in conjunction with the commercial brewing of any prize-winning entry. By entering the competition, you represent and warrant that only individuals listed on the entry form were involved in the development of the submitted recipe and the brewing of the submitted beer, and that all such individuals are in-fact listed on the entry form. Failure to list all such individuals will result in disqualification and forfeiture of any prize.
Entrants hereby grant Ballast Point, in the event that their submission is selected for a prize, the following: (i) a right to use their name and likeness and (ii) a license to the recipe associated with the winning entry. Winner(s) of the Best in Show prize shall assign, and hereby agree(s) to assign, all intellectual property associated with the winning entry, including but not limited to the recipe (all ingredients and entire process). Ballast Point reserves the right to modify the winning recipe as/if necessary in order to brew the beer in a commercially-viable amount and/or process. Failure to execute an assignment of rights in accordance with the foregoing terms will result in forfeiture of any prize.
SUBMISSION OF BOTTLES:
1. Each bottle shall be between 10 and 12 fluid ounces in volume. TWO Bottles are required
2. Each bottle shall be no more than 2.75 inches in diameter and no more than 9 inches high.
3. Each bottle shall be free of any identifying marks, including any ink, paper, paint, or other labeling. Any markings, lettering or graphics on the caps shall be obliterated with a permanent black marker. No swing-top bottles allowed.
4. Bottles must be received with the corresponding Bottle Identification Forms secured via rubber band. DO NOT attach the Bottle Identification Forms with glue or tape.
5. Bottles not meeting these submission requirements will be disqualified. Disqualified submissions will not be returned, and entry fees will not be refunded.
6. Any packages arriving COD or with postage due will be returned to sender.
7. It is your responsibility to ensure that the bottles arrive on-time, at the proper location, and in good condition. The American Homebrewers Association has packing and shipping suggestions here, under Part III: http://www.homebrewersassociation.org/competitions/national-homebrew-competition/rules-and-regulations/
8. DO NOT SHIP SUBMISSIONS VIA THE U.S. POSTAL SERVICE. Please use a commercial shipper, and be sure to review the shipper’s rules and regulations. We are not responsible for submissions that do not arrive by the submission deadline.
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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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Number of Bottles Required Per Entry: 2
Judging Session Locations and Dates
[Session 0]
Tuesday, May 17, 2022 12:00 AM, PDT
[Session .5]
Thursday, May 19, 2022 5:30 PM, PDT
[Session 1] Ballast Point - Miramar
Saturday, May 21, 2022 9:00 AM, PDT
[Session 2] Ballast Point - Miramar
Saturday, May 21, 2022 12:00 PM, PDT
[Session BOS]
Saturday, May 21, 2022 12:00 PM, PDT
[Session 3] Ballast Point - Miramar
Sunday, May 22, 2022 9:00 AM, PDT
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Best of Show
Best In Show
The brewer of the winning entry of Best in Show will be invited to our facility in San Diego, CA to brew a batch on our 1-BBL Ruby Street brewing system under the guidance of Ballast Point Brewing Company’s R&D Head Brewers, Chris Hotz and Chris Takeuchi.
For the Best in Show entry:
- the brewer of Best in Show winning entry will be invited to our Home Brew Mart 30th Anniversary Party on Saturday, September 24, 2022; and
- the beer will be brewed commercially, packaged, and distributed to the extent determined by Ballast Point in its sole discretion.
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Awards
Best In Show
The brewer of the winning entry of Best in Show will be invited to our facility in San Diego, CA to brew a batch on our 1-BBL Ruby Street brewing system under the guidance of Ballast Point Brewing Company’s R&D Head Brewers, Chris Hotz and Chris Takeuchi.
For the Best in Show entry:
- the brewer of Best in Show winning entry will be invited to our Home Brew Mart 30th Anniversary Party on Saturday, September 24, 2022; and
- the beer will be brewed commercially, packaged, and distributed to the extent determined by Ballast Point in its sole discretion.
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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 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).
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%).
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 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.
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.