Lager Lager everywhere and not an Ale to drink Info

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.

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: The entrant must either specify a style with a BJCP-supplied description, or provide a similar description for the judges of a different style. 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. Currently defined examples: Gose, Piwo Grodziskie, Lichtenhainer, Roggenbier, Sahti, Kentucky Common, Pre-Prohibition Lager, Pre-Prohibition Porter, London Brown Ale.

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 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.