2019 STYLE GUIDELINES - OREGON BEER AWARDS - Amazon S3
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OREGON BEER AWARDS 2019 STYLE GUIDELINES
IMPORTANT DATES
AUGUST 27
fresh hop registration OPENS
september 19
fresh hop registration closes
september 26
BEERS DUE TO BREAKSIDE BREWERY MILWAuKIE LOCATION
september 29
fresh hop category judging at breakside brewery slabtown
OCTOBER 15
ENTRY REGISTRATION OPENS
DECEMBER 14
ENTRY REGISTRATION CLOSES
JANUARY 7
COMPETITION BOTTLES DUE TO BREAKSIDE MILWAUKIE
JANUARY 19-20
JUDGING WEEKEND
(THIS IS A CLOSED EVENT FOR JUDGES ONLY)
DATE TBD
OREGON BEER AWARDS CEREMONY + CELEBRATION
revolution hall, PORTLAND, OR 1
NOTE FROM THE COMMITTEE
WE HAD A VISION WHEN WE STARTED
PLANNING THE OREGON BEER AWARDS...
First, we wanted to see great beers from across the state selected in a blind tasting by the best
impartial judges in the state—we wanted a fair, transparent process that everyone felt good
about. Second, we wanted everyone in Oregon’s ever-growing beer industry to get together
and celebrate the winners in a proper theater—it’s been our goal to make the OBA ceremony
a night where folks in the state’s beer industry can catch up with old friends and cheer on
their colleagues and peers.
Well, that all happened. Last year’s Oregon Beer Awards were bigger, better and more fun
than even we anticipated. A past-capacity crowd roared, laughed, booed and even got a little
misty-eyed. We were humbled by the response and grateful to all the entrants, judges and
sponsors for making it happen.
So this year, we’ve gone a little bigger. We’ve added a few categories and reorganized oth-
ers—see page 4. We’ve also continued our fresh hop contest that will be judged when the
beers are at their peak, just a few weeks from today—see page 14. We’re happy to be back at
Revolution Hall, but it’s not a huge venue and this year we expect to sell out in advance, so
you’ll want to get tickets for your team early—information on page 17.
Thank you all for being part of this and best of luck in this year’s competition. We hope to see
you smiling on stage come February.
The oba executive committEE
OBA EXECUTIVE COMMITTEE
Rachel coddington BEN EDMUNDS JENN MCPOLAND
rcoddington@wweek.com ben@breakside.com beer@mcpolanders.com
media director COMPETITION director, co-founder lead steward
JANE SMITH ezra greenough-johnson JEREMIE LANDERS
JSMITH@wweek.com samuraiartist1@gmail.com MCPOLANDERS@GMAIL.COM
ceremony director, co-founder LEAD STEWARD
SPONSORSHIP director 2
WHAT IS OBA?
PHILOSOPHY
OBA will award medals in 25 categories. Judges The split of the categories is intended to reflect
will award a Gold, Silver and Bronze medal in the Oregon beer market as it is currently popu-
each of the categories below through the process larly segmented, while also allowing for all styles
of a blind tasting, which will take place January to be entered into some category. For example,
18-20, 2019. Winners will be announced at the we’ve split out the Classic German Styles into
Oregon Beer Awards in February 2019. two different categories this year in order to ac-
knowledge their growing resurgence. The split of
The OBA style descriptions are meant as general categories will evolve from year-to-year based on
guidelines for each category. These are not pro- market trends, judge/brewer input, and number
scriptive guidelines, which define beer by process, of entries into a category.
raw materials, or particular technical specifica-
tions. In general, it is not our goal to reward or In all categories, the ideal is a harmonious and
eliminate beers on a technicality. Judges should delicious beer which exemplifies the category
use their expertise and familiarity with styles and as it exists in today’s marketplace. Harmonious-
trends to determine what constitutes the appropri- ness includes technical criteria such as color and
ate ‘boundary’ of each style. Similarly, brewers carbonation as well as more qualitative elements
should enter their beers into the category which like finesse, moreishness/drinkability, and bal-
they feel it most comfortably fits without having ance. Unless it is ‘typical’ of the style, technical
to worry about the risk of it being knocked out flaws such as diacetyl, acetaldehyde, sulfur, ac-
because a beer is slightly outside the style guide- etone, astringency, unpleasant bitterness, oxida-
lines. tion, autolysis and DMS should not be present,
even at low levels. Certain esters, phenols, fusel
Part of the objective of the OBA is to reward beers alcohols and acids are appropriate to some styles
for being harmonious and dynamic. This differen- when in balance.
tiates it from other competitions in which medals
are given along very strictly written style guide- In all categories except Category 13/American
lines. As such, a beer with no technical flaws that IPA, the brewer should note the base style of
varies from classic style parameters will be judged beer entered. Some categories require additional
in greater esteem than a beer with technical flaws information.
that adheres to style.
While we strive to avoid “nitpicking” style guide-
lines in this competition, it is important for brew-
ers to be mindful of what types of beers are and
aren’t allowable in each category. We ask that
brewers carefully read the way that each category
has been carved out in order to enter his/her beers
properly. This is especially true in the specialty
and wild/sour categories.
3RULES + REGULATIONS
IMPORTANT
WHAT'S NEW? RULES
For returning brewers, here is a quick overview + Limit ten entries per brewery.
of the changes from last year’s competition and
categories. + $30-per-beer entry fee.
+ Four new categories have been added, and
we’ve eliminated, split or condensed three cat- + Judges’ notes and audio recordings of the
egories. This means that our total number of judging rounds will be provided for all entries.
categories for 2019 is 25 (vs. 24 in 2018)
+ We have added a second Fresh Hop category + Your entry fee does not include a ticket to the
to honor less hop-forward styles that use fresh awards in February.
hops in innovative and exciting ways.
+ Classic German Styles has now been split into + No single beer may be entered more than
two categories: lighter (in ABV) German beers once or in multiple categories.
and a category that covers stronger flavored Ger-
man beers, including higher ABV lagers, weiss- + A brewer may enter a category with as many
bier, and smoke beer. entries as she/he likes. (If you have three
+ Pastry or Dessert Beer is a new category. porters, you may enter three porters into the
+”Red Beers” is a new category. This is a new Stout/Porter category.)
catch-all category created due to the popularity
of many of these styles in previous competitions. + Breweries with multiple TTB-licensed brew-
+ The standalone Saison category has been ing facilities may enter 10 per site, with a maxi-
eliminated; Saisons are now included in Belgian mum of 40 beers across any family or chain of
Beers/Category 8. breweries.
+ The Classic Sour Beers category has been
eliminated. Each of the historic styles covered in + All beers entered into the competition must
this category in the past now should be entered be produced on a fully-licensed commercial
elsewhere. brewery with a TTB notice on file. Breweries-
+ The Fruit and Field Beers category has been in-planning and homebrewers are not eligible.
eliminated due to brewer and judge confusion
about how to differentiate this category from the
fruited sours. Sour versions of fruit or field beers
should now go into the American Sour Beers
category in section C, while non-sour fruit and
field beers can be entered into Flavored Beers/
Category 17 in Section B.
4STYLE GUIDELINES: A
CATEGORIES
SECTION A:
CLASSIC STYLES straw-colored beers made with rye could also
Beers entered in the categories in Section A appropriately be entered into this category.
should not use any non-traditional flavorings or This category can include “Northwest” vari-
fruits. Neither acidity nor Brettanomyces charac- ants of the above beers, which tend to have
ter should not be present in any beer entered in more hop character than is traditional in the
Section A, with the possible exception of some areas of origin. Golden-colored lagers should
entries in “Belgian Beers”
not be entered here, but rather in the Classic
Styles categories specific to their historic area
of origin. American Wheat Beer/Hefewei-
1 Pilsner zen should not be entered into this category.
Belgian-style golden ales and Bavarian wheat
beers should be entered elsewhere as well.
This category encompasses Pilsners brewed
in the German, Czech or American tradi-
tions and can include “Northwest” variants 3 STOUTS
on these styles, which tend to have more
hop character than is traditional in the areas All classic stouts should be entered in this
of origin. Unfiltered or “zwickel” versions category. This includes the following vari-
are acceptable here. Brewers should note ants: Classic Irish Dry Stout, Export Stout,
the style of Pilsner entered in order to sup- American Stout, Oatmeal Stout, Sweet/Milk
ply judges with appropriate information for Stout, and Imperial Stout. Specialty stouts
evaluation. using grains such as wheat, rye, or smoked
malt may be entered here or in the Rare and
2 GOLDEN, BLONDE +
Historical Beers category. Any beers with
substantial wood, sour, or wild/Brettanomy-
other light ales ces/spontaneous character should be entered
elsewhere. Any beer brewed with specialty
This is a catch all category for ales that ingredients, such as fruit, spices, or non tradi-
are dark golden or lighter in color and are tional fermentables should be entered else-
brewed in the American, British, or German where. Porters are no longer included in this
tradition. Style appropriately entered in this category and should be entered in Category
category for 2019 would include: Kolsch, 5, 6 or 7 as appropriate.
Golden/Blonde Ale, English Summer Ale,
English Light Mild and Cream Ale. Golden or
5STYLE GUIDELINES: A
4 LIGHT GERMAN + BOHEMIAN
tinental lagers can be entered either into
BEERS (6% ABV AND LOWER) category 1 (Pilsner) or category 4 (Light
German/Bohemian Beers) as appropriate.
This is a catch-all category meant to include Kolsch and Altbier should not be entered
and reward lower alcohol (6% ABV or lower) here, nor should classic German-style sour
German, Bohemian, and Austrian styles that beers such as Gose or Berliner Weisse.
are commercially available and not covered Obscure historical beers of Germanic origin
elsewhere in the guidelines. Please note that should be entered in the Rare and Histori-
the word “Light” in the category name refers cal Beers category. For judging purposes,
to the alcohol level and not necessarily the please note the classic style on your entry
color of the beer. Styles appropriately entered form.
here for 2019 would include: classic Gose
6 CLASSIC UK STYLES
and Berliner Weisse (no flavors or non-tradi-
tional spices allowed), Helles, Dortmunder/
Export Lager, Vienna Lager, Marzen, Con-
temporary Oktoberfest/Wiesn, Dunkel, and This is a catch-all category meant to in-
Schwarzbier. Many traditional Bohemian and clude and reward examples of classic Brit-
contemporary Czech styles--such as cerne ish, Irish, Scottish and Commonwealth
pivo (Czech dark lager) or svetly lezak (Czech styles that are commercially available and
light lager)--could also be entered here. Pil- not covered elsewhere in these guidelines.
sner, Kolsch, stronger German lagers (bock Styles appropriately entered here for 2019
family), smoke beers, Altbier, and German would include: English Pale Ale, English
wheat beers should NOT be entered into this IPA, Milds, all English Bitters, English
category. For judging purposes, please note Brown Ale, Stock Ale, Old Ale, Scotch Ale/
the classic style on your entry form. Wee Heavy, English Barleywine, Brown
Porter, and London Porter. For judging pur-
poses, please note the classic style on your
5 GERMAN STRONG LAGERS, entry form. Please note that Irish Red Ale
WHEAT/RYE BEERS + SMOKE and Scottish Ale are no longer included in
this category, as they should be entered into
BEERS Category 9- “Red Beers.”
This category encompasses all strong German
and continental lagers, wheat beers, roggen
and rauch beers. Styles appropriately entered
into this category would include: Baltic Por-
ter, Roggenbier, Rauchbier, all German wheat
beers, and all German, Czech, or European
lagers above 6% ABV. All lower ABV con-
6STYLE GUIDELINES: A
7 CLASSIC NORTH AMERICAN as well as Belgian blonde and pale ales, Bel-
STYLES gian IPA, Belgian-strong golden ales, and
obscure styles such as Belgian biere de table.
This is a catch-all category meant to include Classifying Belgian-style beers can be difficult,
and reward examples of classic North Ameri- but any beer that does not fit the mold of one
can styles that are commercially available of the above classic styles should be entered
and not covered elsewhere in these guide- elsewhere. Some of the above styles may al-
lines. Styles appropriately entered here for low for slight acidic, Brett, or spice character;
2019 would include: American Wheat Beers/ however, any beers with substantial wood,
American Hefeweizen, American Rye Beer, sour, or wild/Brettanomyces character should
American Dark Lager, American Brown Ale, be entered elsewhere. A wide range of farm-
Wheat Wine, American/Robust Porter, Impe- house style beers, brewed in the saison tradi-
rial Porter, and Smoked Porter. American- tion, may be entered here, including dark,
style lagers including all-malt American la- light, imperial or session versions of farm-
gers as well as adjunct lagers (light, standard, house ales. As stated before, some of these
premium or malt liquor) may be entered farmhouse beers may have a moderate Brett-
here. Beers inspired by the lagers of Mexico anomyces, bacterial/sour, or spice character,
or Canada should be entered here. Classic though it is not required, and heavily fruited,
American Pale Ale may be entered here if the spiced, soured, or Bretted versions should be
hop character is subdued relative to more entered elsewhere, particularly if the “spe-
contemporary examples. “West Coast” or cialty” character is more dominant than the
hop-forward versions of any of these styles original farmhouse yeast character. For judg-
might be more appropriately entered into a ing purposes, please note the classic style on
“Hoppy Beers” Category. For judging purpos- your entry form. Beers entered in this category
es, please note the classic style on your entry may require substantial explanation from the
form. Please note that American Amber Ale brewer in order to be judged appropriately.
and American Amber Lager/California Com- Brewers should note process, ingredients and
mon are no longer included in this category; objectives in order to paint a full picture of
they should be entered into Category 9- “Red the beer being judged.
Beers.”
9 RED BEERS
8 BELGIAN BEERS This new category encompasses a wide range
This category encompasses all Belgian-style of mid-strength, amber-to-copper colored
beers that do not fall elsewhere in the OBA beers. Styles appropriately entered into this
style guidelines. Classic styles appropriate to category include Irish Red Ale, American
this category include Saison, Witbier, Bière Amber Ale, American Amber Lager/California
de garde. Abbey styles (dubbel, tripel, quad), Common, Scottish Ale, and Altbier. This cat-
7STYLE GUIDELINES: A
egory may include “Northwest” variants on IPA, Triple IPA, and Lighter-Colored Barley
these styles, which may have slightly more Wines. Hazy/Juicy IPAs above 7.5% should
hop character than is traditional in the areas be entered here as well, rather than in the
of origin. Beers that are aggressively hop- Hazy Hoppy category. As with Category 13/
forward should be entered into Category 12/ American IPA, the overall flavor of these beers
Dark Hoppy Beers, not here. Despite the should strongly favor hops with malt and yeast
name of the category, beers entered here characters in balance.
may range in color and hue from light amber
to light brown. Higher strength beers in this
same color range are better entered else-
12 dark hoppy beers
where in the competition, and most classic
This category encompasses all hop-forward
styles in this vein are called out specifically
beers that are amber or darker in color, re-
in other categories. For judging purposes,
gardless of strength. Classic and contemporary
please note the classic style on your entry
styles that might be appropriately entered into
form.
this category include Cascadian Dark Ale,
Black IPA, American Black Ale, Texas Brown
10 SESSIONABLE HOPPY Ale, India Red Ale, Imperial or Double Red
BEERS Ale, American Strong Ale, and American-Style
Barleywine. Aggressively hopped American-
style stouts or porters should not be entered
This category encompasses all hop-forward
here.
beers that are 6% ABV and lower, AND dark
copper or lighter in color. Classic and con-
temporary styles that might be appropriately
entered in this category include American
13 american IPA (6% - 7.5%)
Pale Ale, Rye Pale Ale, Session IPA/India Ses-
Beers in this category should be brewed in
sion Ale, American Strong Pale Ale, and India
the style of a classic, American “single IPA.”
Pale Lager.
American IPA ranges in color from light
golden to dark copper. Flavors and aromas
11 STRONG HOPPY BEERS (7.5% of American hops--described often as citrusy,
ABV + HIGHER) piney, resinous, tropical, fruity, woody, sulfu-
ric, and/or dank--are the signature element of
this beer, and are the most noticeable ele-
This category encompasses all hop-forward
ment of the flavor and aroma. The hop flavor
beers that are both above 7.5% ABV and
and aroma should be intense, complex and
dark copper or lighter in color. Classic and
harmonious. Malt flavor and aroma is present
contemporary styles that might be appropri-
and balanced, and serves as a secondary actor
ately entered in this category include Double
to hops. Beers above 7.5% or below 6% ABV
should not be entered in this category.
8STYLE GUIDELINES: A
14 hazy hoppy beers 15 barrel-aged beers
This category includes all IPAs brewed in This category includes all barrel-aged beers
what is usually referred to as “East Coast that are not sour or wild. Beers in this cat-
Style,” “Vermont Style,” “New England Style,” egory should demonstrate a balance of flavor
or “Northeast Style.” The strength of beers between the barrel(s) and base beer. Pleasant
in this category can range from 4% to 7.5%. oxidative notes may enhance the character
Beers in this category are typically hazy of these beers due to extended aging. Beers
to very hazy in appearance. The haze may entered in this category will require explana-
originate from any number of processes, and tion from the brewer in order to be judged
it should be visually appealing. These beers appropriately. Brewers should note the base
are typified by very high and intense Ameri- beer (or variation on a classic style) and the
can and/or Southern Hemisphere hop aroma barrel(s) used in order to paint a full picture
and flavor that presents as tropical, dank, of the beer being judged. Beers with substan-
fruity, juicy and/or musky. Classic “C hop” tial fruit, spice or other “culinary” character
character--citrus, evergreen, pine--is accept- may be entered here.
able, but is not common in these beers and
should be secondary to more ‘contemporary’
hop character as outlined above. The use of
16 rare + historical beers
high protein malts is common in these beers, This category is a catch-all for any traditionally made
given them a full mouthfeel even when malt beers that do not fit elsewhere in Section A of the
flavor is subdued. Compared to classic West style guidelines. As a point of differentiation from
Coast hoppy beers, these beers will be sweet- Experimental Beers/Category #19, beers entered into
er and less bitter, with a more pronounced this category should use predominantly traditional
brewing ingredients and processes. This includes
ester profile. Low bitterness, relative to clas-
a wide range of malted grains/fermentables, hops,
sic American IPAs, is a hallmark of this style, and Saccharomyces cerevisiae or S. pastorianus;
yet the best examples of this style are not however, flavored, fruited, barrel-aged, sour, or Brett
overly sweet or heavy. Some tannin character beers should not be entered here. Some examples of
from hop polyphenols is acceptable, how- beers that might be at home in this category include
ever, this should never come across as harsh strong/imperial versions of classic styles (e.g Imperial
Pilsner, Double Alt), session versions of classic styles
or astringent. Chalky, vitamin-like or Aspirin- (e.g. session India Red Ale), rare historical styles that
like aromas and flavors should be very low use traditional ingredients (e.g. Kentucky Common,
to absent. Hazy/juicy beers above 7.5% ABV Kuytbier, Grisette, Pennsylvania Swankey), hybrid
should not be entered in this category, but versions of 2 or more classic styles (e.g. Dry Hopped
rather into the Strong Hoppy category (#11). Hefeweizen, American Pale Ale with all German
hops), emergent styles that don’t have established
categories yet, or classic styles brewed with a non-
traditional grain (e.g. Schwarzbier with Buckwheat).
“West Coast” versions of classic styles (e.g. Dry
Hopped Vienna Lager) might be entered here as well.
Please note that this list is not meant to be exhaustive.
9STYLE GUIDELINES: B
SECTION b: allowable in this category, entries with sub-
stantial sour/wild or barrel character should
speciality + flavored be entered in categories 19-23 or 15, re-
spectively. As a point of differentiation from
beers Category 20/Pastry or Dessert, beers in this
category should NOT be conceived around
Beers entered in the categories in Section imitating a particular dessert or pastry-like
B will have some non-traditional ingredi- set of flavors.
ent contributing to the overall character
of the beer. Beers with moderate acidity,
Brett/wild, or barrel-aged character may 18 COFFEE BEERS
be entered in these categories. Beers with
substantial/dominant Brett, acidic/sour, This category includes any beer made with cof-
or barrel character should be entered in fee. When entering the beer, the brewer should
categories 15 or 21-23. note his/her goal in creating this beer. While
citing a traditional base style is not required for
17 FLAVORED BEERS judging, it does help give the judges some useful
context, even if the beer does not adhere strictly
to that base style. The specialty ingredients used
This category includes any beer made with should be stated in the beer description. While
one or more of the following: herbs, chilies, beers with moderate acidity, Brett character, or
spices, chocolate, honey, nuts/seeds, flow- barrel character are allowable in this category,
ers, vegetables, pumpkins, coconuts or an- entries with substantial sour/wild or barrel
other non-traditional ingredient that is NOT a character should be entered in categories 19-23
grain. Coffee beers have a separate category or 15, respectively.
and should be entered there. Fruit beers
that are not sour and are fermented with a
traditional Saccharomyces strain should be 19 EXPERIMENTAL BEERS
entered here. When entering the beer, the
brewer should note his/her goal in creat- This category is a catch-all to encompass any
ing this beer. While citing a traditional base beers that do not fit elsewhere in the style
style is not required for judging, it does help guidelines. If an entering brewer is dissatisfied
give the judges some useful context, even if with the way another style is written, s/he can
the beer does not adhere strictly to that base enter the beer here. As a point of differentiation
style. The specialty ingredients used should from Category #16, experimental beers entered
be stated in the beer description; brewers into this category should use some non-tradi-
may explain the process in which the ingredi- tional ingredient/adjunct. Similarly, beers may
ents were used as well. While beers with low be entered into this category even if they might
acidity, Brett character, or barrel character are fit within the boundaries of another category,
particularly if they strive to go outside the
10STYLE GUIDELINES: B
normal realm of “what beer tastes like.” This flavor of these adjuncts should be evident
may include beers that mimic cocktails, sa- and also balanced in the overall beer. Over-
vory beers, or gruits, for example. The term powering, one-dimensional, overly-saccha-
“experimental” is intentionally broad, and rine, artificial characters are not desirable,
judges are given much leeway to determine and the best versions will offer a luscious
whether and how a beer may or may not and rich ‘dessert’ experience without being
exemplify the spirit of this category. Beers cloying or flabby. Any specialty ingredi-
should not be rewarded simply for being ent may be used in this beer, and any base
the ‘strangest’ or most ‘out there.” Winning style (including barrel-aged, sour or mixed
beers will both taste delicious and success- culture beers) may be entered here as well.
fully execute on the innovative vision ex- Some examples of beers that may be entered
plained by the brewer in the tasting notes. in this category include “milkshake” IPAs,
Often times, beers entered here do not have kettle soured beers with lactose, sweet stouts
an identifiable classic base style. Beers that with multiple adjuncts, or imperial golden
can be logically entered elsewhere in the beers with lactose and other adjuncts. Beers
competition should not be entered into this entered in this category will require substan-
category, and for 2019 please note that des- tial explanation from the brewer in order
sert and pastry-type beers have their own to be judged appropriately. Brewers should
dedicated category, so they should not be note process, ingredients and objectives in
entered here. Beers entered in this category order to paint a full picture of the beer be-
will require substantial explanation from the ing judged. As a point of differentiation from
brewer in order to be judged appropriately. Category 17/Flavored Beers, beers in this
Brewers should note process, ingredients category should be conceived around imi-
and objectives in order to paint a full picture tating a particular dessert or pastry-like set
of the beer being judged. of flavors, whereas beers in Category 17 are
not bound by this requirement. As such a
“vanilla porter” or “stout with cacao nibs”
20 pastry or dessert beer are better entered into Category 17, since
they simply marry a classic base style with a
non-traditional ingredient.
This new, specialty category includes any
beer brewed or blended in imitation of a
pastry, dessert, confection, bon-bon or other
sweet food or beverage. Many beers in
this category will be designed to imitate or
evoke specific desserts or dishes, whereas
others may target a more general culinary
impact. The use of multiple, non-traditional
adjuncts is common in these beers, and the
11STYLE GUIDELINES: c
SECTION c: profile are better entered into Category 22.
Fruited sour beers, as well as sour beers that
wild + SOUR BEERS incorporate other adjunct ingredients, would
be appropriately entered here. Wood-aging
Any beer with substantial acidity, Brett- is an acceptable component of beers in this
anomyces, wild/spontaneous yeast char- category, but strong oak or barrel-related
acter should be entered into one of the flavors should be secondary. Sour beers with
categories below. strong oak or barrel-related flavors should be
entered into Category 23. Beers entered in
this category will require substantial expla-
21 american sour beers
nation from the brewer in order to be judged
appropriately. Brewers should note process,
ingredients and objectives in order to paint a
Beers entered in this category should dem- full picture of the beer being judged.
onstrate a substantial level of acidity/sour-
ness. While “substantial” or “dominant”
acidity is an important feature of the beers 22 brett + MIXED CULTURE
in this category, winning examples will BEERS
harmoniously balance acidity against other
elements of the beer, and the ultimate goal This category encompasses a wide range of
is a refreshing, balanced and innovative beers that have notable “wild” yeast charac-
sour beer. The intensity of the acid char- ter from the use of non-Saccharomyces yeast
acter may range from mild to strong, but and bacteria. Beers in this category may
it should be harmonious. A wide range of be brewed with traditional mixed culture
acids may contribute to the overall char- fermentations, spontaneous fermentations,
acter of this beer, including lactic, acetic, or blending. “Funky” notes of Brettanomy-
citric, malic, tartaric, and organic fatty acids. ces or other non-traditional yeast should
Enteric (fecal), butyric (vomit), or isovaleric be present, including barnyard-like/feral
(cheesy, rubbery) character is not appropri- compounds, phenols, and esters derived
ate as they are widely considered flaws. If from fatty acids. Strong sulfur compounds,
present, acetic character is balanced and including DMS, should not be present,
sweet rather than harsh or sharp. This cat- nor should chlorophenols (band aid, rub-
egory may include beers with fruits, spices, ber), THP (corn nut, mousey, Cheerios), or
or other flavorings. Brettanomyces character, undesirable, “sick” acidic notes from fatty
or other flavors driven by a mixed fermen- acids or pediococcus. Beers in this category
tation, may be present, but they should be may show elevated levels of acidity, due to
secondary to the acidic character in the the presence of bacteria. As a point of dif-
beer. Beers with a very heavy Brettanomyces ferentiation from Category 21, beers in this
12STYLE GUIDELINES: c
beers in this category should be Brett/wild include beers with fruits, spices, or other
yeast forward as opposed to acid-forward. flavorings. The intensity of the barrel-related
Acid levels in these beers may vary from character will vary with the base beer, but
very low to medium-high, but they should it should be prominent and well integrated
be in balance with or secondary to the wild/ in the finished beer. Oak-forward interpreta-
Brett character. This category may include tions of Flanders red ales or Belgian lambic/
beers with fruits, spices, or other flavorings. gueuze may be entered here. The intensity
Wood-aging is an acceptable component of the acidic or “wild” character may vary
of beers in this category, but strong oak or from moderate to intense. Beers entered in
barrel-related flavors should be secondary. this category will require substantial expla-
Brett beers with strong oak or barrel-related nation from the brewer in order to be judged
flavors should be entered into Category 23. appropriately. Brewers should note process,
Flanders-style sour ales and lambic-inspired ingredients (including the types of barrels
beers would be appropriately entered in this used) and objectives in order to paint a full
category, if they are brewed/blended with picture of the beer being judged.
traditional levels of acidity and oak. More
“amped up” versions of these styles might be
better entered into category 21 or 23. Beers
entered in this category will require substan-
tial explanation from the brewer in order
to be judged appropriately. Brewers should
note process, ingredients and objectives in
order to paint a full picture of the beer being
judged.
23 wood and barrel-aged
sour and brett beers
This category includes any beer that has a
substantial acidic and/or wild yeast char-
acter AND has a substantial oak or barrel-
related character. Winning examples in this
category will deftly marry barrel or spirit
character (including oak, Bourbon, gin, rum,
wine, vermouth, brandy, tequila, etc) with
an underlying base beer. This category may
13FRESH hop category
Beers entered in the OBA Fresh Hop competi-
tion may be any style, color or strength. The only
timeline requirement for entry is that the beer use fresh
hops at some point in the brewing or fermenta-
tion process.
AUGUST 27
registration OPENS
24 fresh hop pale ales + india pale ale
september 19 This category is for all hop-forward, American styles of beer made with fresh hops. For the
2018 Fresh Hop Competition (2019 OBAs), styles appropriately entered into this category
registration closes include fresh hopped versions of American Pale Ale, American Strong Pale Ale, American IPA,
Imperial/Double IPA, Hazy IPA (including Hazy Pale and Hazy DIPA), as well as fresh hop
Cascadian Dark Ale/Black IPA. For the purpose of this competition, fresh hops are defined as
september 29 newly harvested hops that have not been conventionally kilned or dried. While the overall
flavor of the beer will vary with the base style, fresh/green/wet/undried hop flavor and aroma
Judging at breakside brewery should be forward. Undried hops often result in flavors described as green, chlorophyll-like,
grassy or resinous. These flavors should be prominent; however, they should not dominate
slabtown or come across as vegetal and harsh, and they should be in balance with other complex hop
flavors/ aromas, as well as yeast and malt character depending on the base style. An elevated
polyphenol character is common in these beers due to the use of whole-cone hops, so a slight
ENTRY RULES astringency is acceptable; however, the beer should not be harsh, nor should the polyphenol
character take away from overall drinkability and harmoniousness. Brewers should note the
+ $30 entry fee per beer base style when entering as well as any other pertinent information in order to paint a picture
+ Cap at 96 entries total! of the beer for the judges; brewers may also note the varietal of fresh hops used.
This competition is first
25 other fresh hop beers
come, first served.
+ Limit of 3 entries per brew-
This category is for fresh hop versions of any style not covered in Category 24. Common en-
ing company, regardless of tries from previous competitions that would be at home in this new category include fresh hop
number of locations or TTB. lagers, saisons, sour/mixed culture beers, Amber ales, summer ales, wheat beers and English
bitters/pale ales, but this list is not exhaustive. The purpose of this category is to honor innova-
Submission Procedure tive uses of fresh hops in styles that are less aggressive in their hop character than those in Cat-
egory 24. Winning beers in this category will execute a stated base style and integrate a fresh
+ Please send 3 x 22 oz. hop character that is evident and pleasant and enhances the base beer. Judges should expect
that these beers will present as more hoppy than the classic base style would normally call for/
allow. For the purpose of this competition, fresh hops are defined as newly harvested hops
+ 64 oz of beer required for that have not been conventionally kilned or dried. While the overall flavor of the beer will vary
judging-- may be submitted with the base style, fresh/green/wet/undried hop flavor and aroma should be forward, though
in any package format in- in these beers it may be more subtle than would be found in more hop-forward styles. undried
hops often result in flavors described as green, chlorophyll-like, grassy or resinous. These fla-
cluding growlers. vors should be prominent; however, they should not dominate or come across as vegetal and
harsh, and they should be in balance with other complex hop flavors/ aromas, as well as yeast
+ Entries must be received and malt character depending on the base style. An elevated polyphenol character is com-
mon in these beers due to the use of whole-cone hops, so a slight astringency is acceptable;
at Breakside Milwaukie by however, the beer should not be harsh, nor should the polyphenol character take away from
September 26. overall drinkability and harmoniousness. Brewers should note the base style when entering as
well as any other pertinent information in order to paint a picture of the beer for the judges;
brewers may also note the varietal of fresh hops used.
+ Judging will take place at
the Breakside Slabtown
loca-tion on September 29.
14SUBMISSION TIPS
For each beer submitted, please send:
FOUR 24 OZ bottles or SIX 12 OZ bottles
to:
Breakside Brewery
c/o Oregon Beer Awards
5821 SE International Way
Milwaukie, OR
97222
Hours, Beginning January 4 - January 7, 2019:
Monday – Friday 3 p.m. - 8 p.m.
Saturday – Sunday 12 p.m. - 8 p.m.
delivery deadline:
January 7, 2019 at NOON
REMEMBER:
Beers submitted without proper tag (see next page) will not be judged.
DO NOT USE RUBBER BAND THESE TAGS. TAPE SECURELY TO BOTTLES.
Beers submitted without full entry fee payment ($30 per entered beer) will not
be judged.
Do not mail your application fee to Breakside Brewery. Please complete your
online payment at the end of your digital application.
15bottle tags
NOTES:
+ Pouring Notes are instructions for pouring to the stewards. You can list Normal Pouring, Decant Carefully/Do Not
Rouse, or Rouse Yeast. You can also list nothing there and then the stewards will default to normal pouring.
+ DO NOT RUBBER BAND THESE TAGS. TAPE SECURELY TO BOTTLE.
oba category # For OBA Use Only oba category # For OBA Use Only
Date Received ____ /____ Date Received ____ /____
brewery name brewery name
beer name beer name
pouring notes pouring notes
oba category # For OBA Use Only oba category # For OBA Use Only
Date Received ____ /____ Date Received ____ /____
brewery name brewery name
beer name beer name
pouring notes pouring notes
oba category # For OBA Use Only oba category # For OBA Use Only
Date Received ____ /____ Date Received ____ /____
brewery name brewery name
beer name beer name
pouring notes pouring notes
oba category # For OBA Use Only oba category # For OBA Use Only
Date Received ____ /____ Date Received ____ /____
brewery name brewery name
beer name beer name
pouring notes pouring notes
oba category # For OBA Use Only oba category # For OBA Use Only
Date Received ____ /____ Date Received ____ /____
brewery name brewery name
beer name beer name
pouring notes pouring notes
16digital application
IMPORTANT LINKS:
BEER registration /entry FORM
bit.ly/OBA2019application
PAYMENT FORM
bit.ly/OBA2019pay
VOTING ACADEMY APPLICATION
http://bit.ly/2019OBAVotingAcademy
What is the Voting Academy?
OBA also includes the following “non-beer categories,” which will be voted on by a pool of
hundreds of Oregon beer industry insiders. Want to join the academy? Please apply by filling
out the link above. Please forward this to others who’d be great voters, too.
ADDITIONAL CATEGORIES:
BEST NEW BREWERY
BEST BEER BAR/Bottle shop
BEST BREWPUB EXPERIENCE
BEST BEER FESTIVAL
BREWERY OF THE YEAR - Large, MEDIUM & SMALL
for competition questions, contact:
Ben Edmunds, OBA competition director
ben@breakside.com
172018 WINNERS
PILSNER FLAVORED BEERS
GOLD – Grain Station Brew Works – Pitchfork Pilsner GOLD – Monkless Belgian Ales – Friar’s Festivus
SILVER – Breakside Brewery + Taproom – Breakside Pilsner SILVER – Deschutes Brewery- BREW1 – Early Grey IPA
BRONZE – 10 Barrel Brewing Company, East Side – Smooth Talker BRONZE – Rock Bottom Brewery- Port-Chata
GOLDEN, BLONDE, AND LIGHT ALES FRUIT AND FIELD BEERS
GOLD – Public Coast Brewing – 67 Blonde GOLD – Logsdon Farmhouse Ales – ZuuirPruim
SILVER – Gigantic Brewing- Kölschtastic SILVER – 10 Barrel Brewing Co. East Side – Raspberry Crush
BRONZE – Old Town Brewing- Sun Dazed BRONZE – 10 Barrel Brewing PDX – Glen Coco
STOUT COFFEE BEERS
GOLD – Stormbreaker Brewing- Opacus GOLD – Three Creeks Brewing Company – Frontier Justice Coffee Stout
SILVER – PINTS Brewing Company – Steel Bridge Stout SILVER – Allegory Brewing – Starless Sky
BRONZE – Crux Fermentation Project – Crux Stout BRONZE – Grain Station Brew Works – Kanataka Coffee Stout
CLASSIC GERMAN AND BOHEMIAN STYLES EXPERIMENTAL BEERS
GOLD – Fort George Brewery and Public House – Funeral Pyre GOLD – The Labrewatory – London Fog Barleywine
SILVER – Mt Tabor Brewing Company – Taborator Dopplebock SILVER – Great Notion Brewing NW – Peanut Brother
BRONZE – Rosenstadt – Schwarzbier BRONZE – Alesong Brewing and Tasting Room – Pinot Spontanee
CLASSIC UK STYLES CLASSIC SOURS
GOLD – Boneyard Beer (Brew 1) – The Femur GOLD – Royale Brewing Company – Strassen Katze
SILVER – Ram Restaurant & Brewery – Disorder Porter SILVER – Wild Ride Brewing – Phoenix of Flanders Barrel Aged Sour Red Ale
BRONZE – Old Town Brewing – Shanghai’d IPA BRONZE – pFriem Family Brewers – Frambozen
CLASSIC NORTH AMERICAN STYLES AMERICAN SOURS
GOLD – Worthy Brewing Co – Prefunk Pale Ale GOLD – 10 Barrel Brewing PDX – Salted Yuzu Sour
SILVER – Falling Sky Brewing- Upside Brown Ale SILVER – Logsdon Farmhouse Ales – Raven & Rubus
BRONZE – Silver Moon Brewing – Get Sum Pale Ale BRONZE – 10 Barrel Brewing Co West Side – Pickin Mission
BELGIAN BEERS BRETT AND MIXED CULTURE BEERS
GOLD – Crux Fermentation Project – Doublecross GOLD – Upright Brewing – Pathways Saison
SILVER – Monkless Belgian Ales – Dubbel or Nothing SILVER – Gigantic Brewing – Ex Ex
BRONZE – Alesong Brewing and Tasting Room – Dubbel BRONZE – Oakshire Brewing – Nectarnal Slumber
SAISONS AND FARMHOUSE ALES WOOD AND BARREL-AGED SOUR AND BRETT BEERS
GOLD – Crux Fermentation Project – Crux Farmhouse GOLD – Baerlic Brewing Company – WoodWorker: Harshmellow Mountain
SILVER – Logsdon Farmhouse Ales – Seizoen SILVER – Santiam Brewing – Vlaams Rood
BRONZE – Yachats Brewing – Cetacea BRONZE – Cascade Brewing – Sang Noir
SESSIONABLE HOPPY BEERS FRESH HOP BEERS
GOLD – pFriem Family Brewers – Mosaic Single Hop Pale GOLD – Breakside Brewery – Fresh Hop Cascade Wanderlust
SILVER – Sunriver Brewing Company – Rippin SILVER – Breakside Brewery- What Fresh Beast
BRONZE – Barley Brown’s Brew Pub – Pygmy Pale Ale BRONZE – Stormbreaker Brewing- Fresh Hop House Martell
STRONG HOPPY BEERS
GOLD – Sunriver Brewing Company – Resin Nation
SILVER – Oakshire Brewing – Perfect Storm
BRONZE – Ruse Brewing – Interpreter
BARREL-AGED BEERS
GOLD – Ninkasi Brewing Company – 2017 Cask Strength Ground Control
SILVER – Pelican Brewing Company – Father of All Tsunamis
BRONZE – Gigantic Brewing – Pipewrench
RARE AND HISTORICAL BEERS
GOLD – Heater Allen Brewing – Block House Beer
SILVER – Upright Brewing – Dirty Passport
BRONZE – Old Town Brewing – KY Common
Best Beer Bar/Bottle Shop Belmont Station brewery of the year - small Logsdon Farmhouse Ales
Best brewpub experience pFriem Family Brewery brewery of the year - medium Baerlic Brewing
Best beer festival Festival of the Dark Arts brewery of the year - large pFriem Family Brewers
Best new brewery Wayfinder Beer
182019 OREGON BEER
AWARDS CEREMONY
proceeds support oregon wild’s
oregon brewshed alliance®
DATE TBD
REVOLUTION HALL
1300 SE STARK STREET
PORTLAND, OREGON
6 P.M. - 10 P.M.
21+ // $20
tickets on sale in DECEMBER 2018
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