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Rules
Red Brick Brew 2023 is an AHA sanctioned / BJCP registered competition and will be judged on the afternoon of Sunday, August 20, 2023 (the weekend before the Red Brick Roads Music & Arts Festival begins).
Competition winners will be announced on stage on Saturday, August 26, 2023, at the Red Brick Roads Music & Arts Festival.
Awards will be given to the following:
- Best of Show (overall winning beer based on judges’ deliberation)
- People’s Choice Award (overall winning beer based on public vote from the beers on offer during the Red Brick Brew tasting garden on Saturday, August 26th)
- Judges’ Winners: first, second, and third place in each category will receive a medal
- Home brewer prizes will be drawn from the list of competition entry brewers
The Best of Show beer will be brewed as a one-off batch at Fertile Ground Brewery following the competition. We will contact the winner after the festival to make arrangements for this prize.
Red Brick Brew 2023 is open to ALL home brewers.
All competition participants must be at least 21 years of age.
The competition is open to amateur brewers only. All entries must be handcrafted products, containing ingredients available to the general public, and made using private equipment by hobbyist brewers (i.e., no use of commercial facilities or Brew on Premises operations, supplies, etc.). No beers brewed on commercial brewery equipment will be accepted.
There is no competition entry fee, but all participating home brewers must supply and be available to serve at least 5 gallons of beer for the Red Brick Brew 2023 tasting garden on Saturday, August 26, 2022, 3:00-5:00pm.
- Home brewers are NOT required to bring 5 gallons of every beer they enter in the competition as long as they have a minimum of 5 gallons of beer total to serve. How much of each particular beer a home brewer decides to bring is up to his or her discretion.
- Only beers served in the tasting garden on Saturday, August 26, 2023, will be eligible for the People’s Choice Award.
- Home brewers may also offer beers not entered in the official Red Brick Brew 2023 competition during the public tasting garden, provided they supply the names and lists of ingredients of any additional offerings (including meads and ciders) in advance to the competition organizers.
You may enter as many beers as you wish in the official Red Brick Brew 2023 competition; however, only one beer per subcategory. This does not mean that brewers are limited to one entry in each category. You may have multiple entries in a category, but only one in each subcategory.
As the Best of Show winning beer will be brewed as a one-off batch at Fertile Ground Brewery, additional rules apply:
- Entries must be below the state mandated ABV limit; any entries above the cap will be disqualified.
- No funk! While we love to enjoy wild beers, we will only be accepting entries that are brewed with 100% Saccharomyces
Each entry will consist of (2) two 12-ounce capped or corked bottles with an attached BJCP Bottle Identification Form. Bottles should be void of all other identifying information, including labels and embossing. Printed caps are allowed but must be blacked out completely so that judges will not know the origin of the beer or its brewer.
- 12oz brown glass bottles are preferred; however, green and clear glass will be accepted. Swing top bottles will likewise be accepted as well as corked bottles.
Bottles will not be returned to contest entrants.
- Completed entry forms and ingredients sheets must be submitted with all entries and can be printed directly from this website. Entry forms should be attached to bottle labels by the method specified on the bottle label.
- Please fill out the entry forms completely. Be meticulous about noting any special ingredients that must be specified. Failure to note such ingredients may impact the judges’ scoring of your entry.
All entries must be pre-registered online via the entry form by midnight on Wednesday, August 9, 2023.
All pre-registered competing entries (two 12oz. bottles) must be either received at the shipping location (please allow for shipping time) or dropped off at one of the addresses below by 5:00pm on Friday, August 18, 2023:
- Clinton Chamber of Commerce (100 East Leake Street, Clinton, MS, 39056)
- LD’s BeerRun (5006 Parkway Dr., Jackson, MS, 39211)
All entries will be picked up from drop-off locations the day of the entry deadline. Late entries will be handled with by the committee on a case by case basis.
All entries MUST BE RECEIVED at one of these locations between the dates of August 9 and August 18, 2022. No entries before or after these times will be accepted. Please note that the Clinton Chamber of Commerce is only open Monday-Friday, 8:30am-5:00pm.
The competition organizers are not responsible for mailed entries that are not received by the entry deadline, or entries that arrived damaged.
Qualified judging of all entries is the primary goal of our event. All judging will follow the procedures in accordance with The American Homebrewers Association (AHA) and the Beer Judge Certification Program (BJCP). Judging of the entries will be done by up to 4 judges, and each flight will have at least one BJCP judge.
- Judging will take place on the afternoon of Sunday, August 20, 2023.
- Judges will evaluate and score each entry. The average of the scores will rank each entry in its category.
- 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 in which they were originally entered. The competition organizers are not responsible for mis-categorized entries.
- The Best of Show judging will occur on the same night and be determined by a Best of Show panel based on a second judging of the top winners in each category.
There will be a first, second, and third place medal for each of the main competition categories. There will also be two main awards: one Best of Show (BOS) and one People’s Choice winner. The winners of the competition will be announced on stage, Saturday, August 26, 2022, at the Red Brick Roads Music & Arts Festival. Additional medal and prize details may be announced on the Red Brick Roads website closer to the competition date.
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.
We understand beers don’t always turn out as planned and we ask you to let us know as soon as possible if you will be withdrawing a beer. Please e-mail info@clintonchamber.org if you have a change of plans.
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BJCP 2021 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Select or tap on the name to view the subcategory's requirements.
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Number of Bottles Required Per Entry: 2
Judging Sessions
Early Judging
Sunday, August 20, 2023 2:00 PM, CDT
Late Judging
Sunday, August 20, 2023 4:00 PM, CDT
BOS
Sunday, August 20, 2023 6:00 PM, CDT
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Best of Show
Best of Show will receive a prize pack from multiple sponsors. Their winning beer will be brewed as a one-off batch at Fertile Ground Brewery at a later date.
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Awards
The Red Brick Brew 2023 awards ceremony will take place once judging is completed on Saturday, August 26, 2023 on stage at the Red Brick Roads Music & Arts Festival.
Awards will be given to the following:
- Best of Show (overall winning beer based on judges’ deliberation)
- People’s Choice Award (overall winning beer based on public vote from the beers on offer during the Red Brick Brew tasting garden on Saturday, August 27th)
- Judges’ Winners: first, second, and third place in each category will receive a medal
- Event Door Prizes:
- Home brewer prizes will be drawn from the list of competition entry brewers
- Public prizes will be drawn from the festival attendees who participate in the Red Brick Brew tasting garden and vote for the People’s Choice Award
Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.
Both score sheets and awards will be available for pick up that night after the ceremony concludes. Awards and score sheets not collected at the event will remain at the Clinton Chamber for pick-up within two weeks of the event. Results will be posted to the competition web site after the ceremony concludes.
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Awards Ceremony
Red Brick Roads Music & Arts Festival
Clinton, MS
Sunday, August 27, 2023 5:00 PM, CDT
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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 select specify whether the entry is a pale or a dark variant.
A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.
Entry Info: The entrant MUST specify whether the entry is a pale or a dark variant.
Recognizable as an IPA by balance
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant MUST specify specific type of Specialty IPA from the list of Currently Defined Types identified in the Style Guidelines, or as amended by Provisional Styles on the BJCP website; OR the 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.
A dry, hoppy IPA with fruitiness and spiciness of Belgian yeast. Often lighter in color and more attenuated, similar to a Belgian Tripel that has been brewed with more hops.
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, but darker in color. Darker malts add a gentle and supportive flavor, not a strongly roasted or burnt character.
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Hoppy, bitter, and moderately strong like an American IPA, but with dark caramel, chocolate, toffee, or dark fruit 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, standard, double); if no strength is specified, standard will be assumed.
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, or fruit character as in an American Amber Ale. 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, standard, double); if no strength is specified, standard will be assumed.
An American IPA with spicy, grainy rye malt. The rye gives a bready and peppery flavor, a creamier body, and a dry, grainy finish.
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring the distinctive yeast or spice additions typical of a Witbier.
Entry Info: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.
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 family of smooth, fairly strong, malty, lagered artisanal French beer with a range of malt flavors appropriate for the blond, amber, or brown color. All are malty yet dry, with clean flavors. Darker versions have more malt character, while paler versions can have more hops while still remaining malt-focused beers.
Entry Info: Entrant MUST specify blond, amber, or brown Bière de Garde.
A family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile, and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.
Entry Info: The entrant MUST specify the strength (table, standard, super) and the color (pale, dark). The entrant MAY identify character grains used.
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 now 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: Kellerbier, Kentucky Common, Lichtenhainer, London Brown Ale, Piwo Grodziskie, Pre-Prohibition Lager, Pre-Prohibition Porter, Roggenbier, Sahti. 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.
An unfiltered, unpasteurized, fully-attenuated German lager traditionally served from lagering vessels. May be a little richer, more robust, and rustic than the base styles. A fresh beer without fermentation defects associated with young, green (unfinished) beer.
Entry Info: The entrant MUST specify the base style: German Pils, Munich Helles, Märzen, or Munich Dunkel.
Most often drier and fruitier than the base style suggests. Fruity or funky notes range from low to high, depending on the age of the beer and strains of Brett used. May possess a light non-lactic acidity. Intended for beer with or without oak aging that has been fermented with Sacch and Brett, or with Brett only.
Entry Info: The entrant MUST specify either a Base Style, or provide a description of the ingredients, specs, or desired character. The entrant MAY specify the strains of Brett used.
A sour and funky version of a base style of beer. Intended for beer fermented with any combination of Sacch, Lacto, Pedio, and Brett (or additional yeast or bacteria), with or without oak aging (except if the beer fits instead in 28A or 28D).
Entry Info: The entrant MUST specify a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer.
An American Wild Ale with fruit, herbs, spices, or other Specialty-Type Ingredients. Intended for variations of a Base Style beer from style 28A, 28B, or 28D. These variations may include the addition of one or more Specialty-Type Ingredients; aging in non-traditional wood varieties that impart a significant and identifiable wood character (e.g., Spanish Cedar, Amburana); or aging in barrels previously containing another alcohol (e.g., spirits, wine, cider).
Entry Info: Entrant MUST specify any Specialty-Type Ingredient (e.g., fruit, spice, herb, or wood) used. Entrant MUST specify either a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A pleasant integration of fruit with beer, but still recognizable as 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 the type(s) of fruit used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items. Fruit Beers based on a Classic Style should be entered in this style, except Lambic
A tasteful union of fruit, spice, and beer, but still recognizable as 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. Use the definitions of Fruit in the preamble to Category 29 and Spice in the preamble to Category 30; any combination of ingredients valid in Styles 29A and 30A are allowable in this category. For this style, the word
Entry Info: The entrant MUST specify the type of fruit, and the type of 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). Entrant MUST specify a description of the beer, either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A appealing combination 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. A Specialty Fruit Beer is a Fruit Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. A Specialty Fruit Beer can use any style within the Fruit Beer category as a base style (currently, 29A, 29B, or 29D).
Entry Info: The entrant MUST specify the type of fruit used. The entrant MUST specify the type of additional ingredient (per the introduction) or special process employed. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
An appealing fusion of spices, herbs, or vegetables (SHVs) and beer, but still recognizable as beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product. Often called Spice Beer, regardless of whether spices, herbs, or vegetables are used.
Entry Info: The entrant MUST specify the type of spices, herbs, or vegetables used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A malty, 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 harvest or Thanksgiving traditions. Autumn Seasonal Beers are beers that suggest cool weather and the autumn harvest season, and may include pumpkins, gourds, or other squashes, and associated spices.
Entry Info: 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). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Winter Seasonal Beers are beers that suggest cold weather and the Christmas holiday season, and may include holiday spices, specialty sugars, and other products that are reminiscent of the festive season.
Entry Info: 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). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains. An Alternative Grain Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories.
Entry Info: he entrant MUST specify the type of alternative grain used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product. An Alternative Sugar Beer is a standard beer (Classic Style or not) with added sweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.
Entry Info: The entrant MUST specify the type of sugar used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A well-balanced fusion of the malt and hops of the base beer style with a pleasant and agreeable smoke character. Intended for smoked versions of Classic Style beers, except if the Classic Style beer has smoke as an inherent part of its definition (of course, that beer should be entered in its base style, such as Rauchbier).
Entry Info: The entrant MUST specify a Base Style. The entrant MUST specify the type of wood or smoke if a varietal smoke character is noticeable.
A well-balanced fusion of the malt and hops of the base specialty beer style with a pleasant and agreeable smoke character. A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style (a Specialty-Type style, or a broad style family such as Porter rather than a specific style), OR any type of smoked beer with additional specialty ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.
Entry Info: 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. Entrant MUST specify a description of the beer, identifying either a base style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged. This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other beers with an added alcohol character should be entered as 33B Specialty Wood-Aged Beer. This category should not be used for base styles where wood-aging is a fundamental requirement for the style (e.g., Flanders Red, Lambic). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn
Entry Info: The entrant MUST specify the type of wood used and the toast or char level (if used). If an unusual varietal wood is used, the entrant MUST supply a brief description of the sensory aspects the wood adds to beer. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
An elevation 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. This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here.
Entry Info: The entrant MUST specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. If an unusual wood or ingredient has been used, the entrant MUST supply a brief description of the sensory aspects the ingredients add to the beer. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
This style is intended for reproductions or interpretations of specific commercial beers that don’t fit within defined styles. Beers entered here do not need to be exact copies. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product. If a Commercial Specialty Beer fits another defined style, do not enter it here.
Entry Info: The entrant MUST specify the name of the commercial beer, 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, methods, and ingredients. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink. This style is intended for beers in Existing Styles (previously-defined Classic Style beers or Specialty-Type Beers) that are either: 1) A combination of Existing Styles that are not defined previously in the guidelines, including combination of Specialty-Type Beers not otherwise allowable elsewhere; 2) A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style. A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style; 3) A variation of an Existing Style using a non-traditional ingredient (e.g., yeast with a non-traditional profile, hops with a different character than described in the Base Style); 4) Out-of-spec variations of an Existing Style (e.g., ‘imperial’ versions, ‘session’ versions, overly-sweet versions, etc.). This style is intended for beers that can’t be entered in previously-listed styles first, including (and especially) the declared Base Style of beer. However, if the unusual method, process, or ingredient results in a beer that now fits within another defined style, the beer should be entered there. Note that some styles already allow for different strengths (e.g., IPAs, Saisons), so those variations should be entered as the appropriate Base Style.
Entry Info: The entrant MUST specify the Base Style or Styles being used, and any special ingredients, processes, or variations involved. The entrant MAY provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer.
This is explicitly a catch-all category for any beer that does not fit into an Existing Style description. No beer is ever “out of style” in this style, unless it can be entered in another beer style first. This is the last resort for any beer entered into a competition. With the broad definition for previous styles, this style should be rarely used.
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 evaluation.