Seasonal Competition – Winter Warmer 2017

Register now! We encourage participants, judges, and stewards to register now for the competition so we can keep you in the loop!

Summary Info

Registration Open: Tues. January 3rd
Entry Deadline: Sat. February 4th, 2017
Judging:
Tues. February 7th @ Henderson

Cost of Entry: $3 per entry
Payment: Paypal
Styles Accepted: “Cold Weather Styles” – see list below
Entry limits: 1 entry per classic style subcategory (1-26, M1).  2 entries per specialty category (21B, 27-34, M2-M4), must be different beers.

Overview

The fourth competition in this series will take place in February and have the theme, Cold Weather Beers! We’ve also added mead for the first time!

If this if your first competition, please read our BJCP Competition Guide for tips on entering. If you aren’t sure which category to enter your beer, bring it to a club meeting, or email: seasonal@gtabrews.ca

GTA Brews runs seasonal themed competitions for club members (and anyone else) to enter their beers for feedback and fun. Each one will have a unique theme and be limited to certain styles on a rotating basis. These will be AHA-BJCP sanctioned competitions and judged by experienced BJCP Judges according to the 2015 BJCP Guidelines. IPA, APA, and Saison will be included in each competition due to their popularity and because they are typically brewed year round.

There is a limit of 1 entry per classic style subcategory (1-26, M1), and 2 entries per specialty beer category (21B, 27-34, M2-M4). Score sheets will be posted to your profile in the registration software.

Permitted styles are listed below. If anyone feels we’ve left out a “Cold Weather” beer style, please let us know!

Judges/Stewards: Register online, or email us! If you are a BJCP Provisional Judge or above, we’d love to have you judge! Judging will take place Tuesday, February 7th, at Henderson Brewing Co, starting at 6:30 pm.

Submission Details

*All Entries must be registered through the competition software and properly labeled*

Entry fees will be $3 CAD per entry, which will be used to cover competition registration, administration, and organization costs. Entry fees are intentionally kept low to encourage new competitors and provide a low pressure alternative competition. Our preferred payment method is PayPal, though e-Transfers and cheques can be accepted with special arrangements. Cash will not be accepted.

When registering entries, make sure to follow the entry instructions (if specified) that are specified in the 2015 BJCP Style Guidelines (Cider, Mead). Failure to note key information may impact the judges’ scoring of your entry. However also keep in mind that too much information can also be detrimental.

Bottle Acceptance Guidelines
Each entry will consist of two 12 oz brown glass bottles. Bottles must be void of all identifying information, especially commercial/home-made labels. Any marked caps must be blacked out. A Bottle ID form must then be attached to each bottle by elastic band (NO tape please).

Bottle ID labels can be printed by clicking the print icon next to each of your entries on the “Account” -> “Entries” page. Recipe sheets and PayPal receipts are not required. Bottles will not be returned to contest entrants.

12 oz (~355 mL) brown bottles are strongly preferred; however we will also accept green/clear glass, sizes up to 22 oz, and corked bottles, if necessary.

Shipping Location

Toronto Brewing
3701 Chesswood Drive, Unit 115. Toronto, ON M3J 2P6

Drop Off Locations

Toronto Brewing
3701 Chesswood Drive, Unit 115 Toronto
(416) 901-3900
*During regular business hours

Brew North
1578 Queen St. East Toronto
(416) 461-9494
*During regular business hours

Henderson Brewing Co
128A Sterling Road Toronto
(416) 863-8822
*During regular business hours

Accepted Beer Styles

9. STRONG EUROPEAN BEER ……………………..…………………. 16
9A. Doppelbock ……………………..……………………..……. 16
9B. Eisbock ……………………..……………………..………….. 16
9C. Baltic Porter ……………………..……………………..…… 17

13. BROWN BRITISH BEER ……………………..…………………….23
13A. Dark Mild………………….……………………..………….23
13B. British Brown Ale ……………………..………………….23
13C. English Porter………………..……………………..……..24

15B. Irish Stout……………………………………………………27
15C. Irish Extra Stout …………………………………………..27

16. DARK BRITISH BEER ……………………..……………………....28
16A. Sweet Stout………………………………………..………..28
16B. Oatmeal Stout………………………………………..…….28
16C. Tropical Stout………………………………………..…….29
16D. Foreign Extra Stout………………………………………29

17. STRONG BRITISH ALE ……………………..……………………...30
17A. British Strong Ale ……………………..………………….30
17B. Old Ale ……………………..……………………..………….30
17C. Wee Heavy ……………………..……………………..……. 31
17D. English Barleywine…………….……………………..….32

18B. American Pale Ale ……………………..…………………33

19. AMBER AND BROWN AMERICAN BEER ……………………....34
19A. American Amber Ale ……………………..……………..34
19B. California Common ……………………..……………….34
19C. American Brown Ale…………………..…………………35

20. AMERICAN PORTER AND STOUT ……………………..………..35
20A. American Porter ……………………..…………………..35
20B. American Stout………………………………………..….36
20C. Imperial Stout………………………………………..……36

21.IPA………………..……………………..……………………..……..37
21A. American IPA ……………………..……………………....37
21B. Specialty IPA ……………………..……………………..…38
Specialty IPA: Belgian IPA…………………..…………….38
Specialty IPA: Black IPA ……………………..…………….39
Specialty IPA: Brown IPA…………………..………………39
Specialty IPA: Red IPA…………………..………………… 40
Specialty IPA: Rye IPA ……………………..……………… 40
Specialty IPA: White IPA ……………………..…………… 41

22. STRONG AMERICAN ALE…………………..……………………..42
22A. Double IPA…………………..……………………..………42
22B. American Strong Ale…………………..………………..42
22C. American Barleywine…………….……………………..43
22D. Wheatwine ……………………..……………………..……44

25. STRONG BELGIAN ALE ……………………..…………………….50
25A. Belgian Blond Ale…………………..…………………….50
25B. Saison ……………………..……………………..…………..50
25C. Belgian Golden Strong Ale…………………..……….. 51

26. TRAPPIST ALE…………………..……………………..……………52
26A. Trappist Single………………..……………………..……52
26B. Belgian Dubbel………………..……………………..……52
26C. Belgian Tripel………………..……………………..……..53
26D. Belgian Dark Strong Ale ……………………..………..53

27. HISTORICAL BEER………………….……………………..……….54
Historical Beer: London Brown Ale …………………….56
Historical Beer: Pre-Prohibition Porter………………. 57
Historical Beer: Sahti ……………………..…………………58

*If you are entering a beer in categories 28-34, please make sure it fits the “Cold Weather” theme.

28. AMERICAN WILD ALE ……………………..……………………. 60
28A. Brett Beer ……………………..……………………..……. 60
28B. Mixed-Fermentation Sour Beer………………….…. 61
28C. Wild Specialty Beer………………….………………….. 61

29. FRUIT BEER………………….……………………..……………….62
29A. Fruit Beer ……………………..……………………..……..62
29B. Fruit and Spice Beer ……………………..……………..62
29C. Specialty Fruit Beer………………….…………………..63

30. SPICED BEER ……………………..……………………..………….64
30A. Spice, Herb, or Vegetable Beer………………….…..64
30B. Autumn Seasonal Beer ……………………..………….64
30C. Winter Seasonal Beer………………….………………..65

31. ALTERNATIVE FERMENTABLES BEER ……………………..….66
31A. Alternative Grain Beer ……………………..…………..66
31B. Alternative Sugar Beer ……………………..…………..66

32. SMOKED BEER ……………………..……………………..………..67
32A. Classic Style Smoked Beer ……………………..……..67
32B. Specialty Smoked Beer………………….………………67

33. WOOD BEER ……………………..……………………..…………..68
33A. Wood-Aged Beer ……………………..…………………..68
33B. Specialty Wood-Aged Beer ……………………..…….69

34. SPECIALTY BEER ……………………..……………………..……..70
34A. Clone Beer ……………………..……………………..…….70
34B. Mixed-Style Beer………………….……………………...70
34C. Experimental Beer ……………………..………………..70

Accepted Mead Styles

M1. TRADITIONAL MEAD……………………………………………… 4
M1A. Dry Mead ………………………………………………………….. 4
M1B. Semi-Sweet Mead ……………………………………………… 4
M1C. Sweet Mead……………………………………………………….. 4

M2. FRUIT MEAD…………………………………………………………. 5
M2A. Cyser ………………………………………………………………… 5
M2B. Pyment……………………………………………………………… 5
M2C. Berry Mead………………………………………………………… 6
M2D. Stone Fruit Mead ………………………………………………. 7
M2E. Melomel…………………………………………………………….. 8

M3. SPICED MEAD ……………………………………………………… 9
M3A. Fruit and Spice Mead …………………………………………. 9
M3B. Spice, Herb or Vegetable Mead……………………………. 10

M4. SPECIALTY MEAD …………………………………………………. 11
M4A. Braggot …………………………………………………………….. 11
M4B. Historical Mead………………………………………………….. 11
M4C. Experimental Mead…………………………………………….. 12

Please forward any questions to: seasonal@gtabrews.ca

Past Winners

Spring Showdown 2016 Winners
Winter Warmer 2016 Winners
Summer Showdown 2015 Winners

Summer Styles:

For reference, these are the styles that were accepted in our Spring Showdown 2016 Competition.

1. STANDARD AMERICAN BEER……………………………………….. 1
1A. American Light Lager………………………………………. 1
1B. American Lager ………………………………………………. 1
1C. Cream Ale ………………………………………………………. 1
1D. American Wheat Beer ………………………………………2

2.INTERNATIONAL LAGER ……………………………………………..3
2A. International Pale Lager …………………………………..3
2B. International Amber Lager ……………………………….3
2C. International Dark Lager ………………………………….4

3. CZECH LAGER …………………………………………………………..4
3A. Czech Pale Lager ……………………………………………..4
3B. Czech Premium Pale Lager ……………………………….5
3C. Czech Amber Lager ………………………………………….5
3D. Czech Dark Lager…………………………………………….6

4. PALE MALTY EUROPEAN LAGER …………………………………..6
4A. Munich Helles …………………………………………………6
4B. Festbier………………………………………………………….. 7
4C. Helles Bock…………………………………………………….. 7

5. PALE BITTER EUROPEAN BEER…………………………………….8
5A. German Leichtbier …………………………………………..8
5B. Kölsch…………………………………………………………….8
5C. German Helles Exportbier ………………………………..9
5D. German Pils ……………………………………………………9

6. AMBER MALTY EUROPEAN LAGER……………………………… 10
6A. Märzen ………………………………………………………… 10
6B. Rauchbier …………………………………………………….. 10
6C. Dunkles Bock …………………………………………………11

7. AMBER BITTER EUROPEAN BEER……………………………….. 12
7A. Vienna Lager ………………………………………………… 12
7B. Altbier………………………………………………………….. 12
7C. Kellerbier ……………………………………………………… 13
Kellerbier: Pale Kellerbier …………………………………. 13
Kellerbier: Amber Kellerbier……………………………… 14

8. DARK EUROPEAN LAGER………………………………………….. 14
8A. Munich Dunkel …………………………………………….. 14
8B. Schwarzbier………………………………………………….. 15

10. GERMAN WHEAT BEER ………………………………………….. 17
10A. Weissbier ……………………………………………………. 17
10B. Dunkles Weissbier……………………………………….. 18
10C. Weizenbock ………………………………………………… 18

11. BRITISH BITTER…………………………………………………….. 19
11A. Ordinary Bitter…………………………………………….. 19
11B. Best Bitter ……………………………………………………20
11C. Strong Bitter…………………………………………………20

12. PALE COMMONWEALTH BEER………………………………….. 21
12A. British Golden Ale ……………………………………….. 21
12B. Australian Sparkling Ale ………………………………. 21
12C. English IPA………………………………………………….22

13A. Dark Mild…………………………………………………….23

14. SCOTTISH ALE……………………………………………………….25
14A. Scottish Light……………………………………………….25
14B. Scottish Heavy……………………………………………..25
14C. Scottish Export…………………………………………….26

15A. Irish Red Ale………………………………………………..26

18. PALE AMERICAN ALE………………………………………………32
18A. Blonde Ale …………………………………………………..32
18B. American Pale Ale ………………………………………..33

18B. American Pale Ale ……………………..…………………33

19A. American Amber Ale ……………………..……………..34
19B. California Common ……………………..……………….34

21.IPA………………..……………………..……………………..……..37
21A. American IPA ……………………..……………………....37
21B. Specialty IPA ……………………..……………………..…38
Specialty IPA: Belgian IPA…………………..…………….38
Specialty IPA: Black IPA ……………………..…………….39
Specialty IPA: Brown IPA…………………..………………39
Specialty IPA: Red IPA…………………..………………… 40
Specialty IPA: Rye IPA ……………………..……………… 40
Specialty IPA: White IPA ……………………..…………… 41

23. EUROPEAN SOUR ALE …………………………………………….44
23A. Berliner Weisse ……………………………………………44
23B. Flanders Red Ale………………………………………….45
23C. Oud Bruin……………………………………………………45
23D. Lambic ……………………………………………………….46
23E. Gueuze………………………………………………………..47
23F. Fruit Lambic………………………………………………..47

24. BELGIAN ALE………………………………………………………..48
24A. Witbier ……………………………………………………….48
24B. Belgian Pale Ale …………………………………………..49
24C. Bière de Garde……………………………………………..49

25A. Belgian Blond Ale…………………..…………………….50
25B. Saison ……………………..……………………..…………..50

26A. Trappist Single………………..……………………..……52

27. HISTORICAL BEER………………………………………………….54
Historical Beer: Gose…………………………………………54
Historical Beer: Kentucky Common ……………………55
Historical Beer: Lichtenhainer……………………………55
Historical Beer: Piwo Grodziskie ………………………..56
Historical Beer: Pre-Prohibition Lager……………….. 57
Historical Beer: Roggenbier ………………………………. 57

*If you are entering a beer in categories 28-34, please make sure it fits the “Warm Weather” theme.

28. AMERICAN WILD ALE ……………………..……………………. 60
28A. Brett Beer ……………………..……………………..……. 60
28B. Mixed-Fermentation Sour Beer………………….…. 61
28C. Wild Specialty Beer………………….………………….. 61

29. FRUIT BEER………………….……………………..……………….62
29A. Fruit Beer ……………………..……………………..……..62
29B. Fruit and Spice Beer ……………………..……………..62
29C. Specialty Fruit Beer………………….…………………..63

30. SPICED BEER ……………………..……………………..………….64
30A. Spice, Herb, or Vegetable Beer………………….…..64
30B. Autumn Seasonal Beer ……………………..………….64
30C. Winter Seasonal Beer………………….………………..65

31. ALTERNATIVE FERMENTABLES BEER ……………………..….66
31A. Alternative Grain Beer ……………………..…………..66
31B. Alternative Sugar Beer ……………………..…………..66

32. SMOKED BEER ……………………..……………………..………..67
32A. Classic Style Smoked Beer ……………………..……..67
32B. Specialty Smoked Beer………………….………………67

33. WOOD BEER ……………………..……………………..…………..68
33A. Wood-Aged Beer ……………………..…………………..68
33B. Specialty Wood-Aged Beer ……………………..…….69

34. SPECIALTY BEER ……………………..……………………..……..70
34A. Clone Beer ……………………..……………………..…….70
34B. Mixed-Style Beer………………….……………………...70
34C. Experimental Beer ……………………..………………..70

Accepted Cider Styles

C1. STANDARD CIDER AND PERRY………………………………………… 3
C1A. New World Cider ………………………………………………………. 3
C1B. English Cider……………………………………………………………. 3
C1C. French Cider ………………………………………………………….. 3
C1D. New World Perry …………………………………………………… 4
C1E. Traditional Perry…………………………………………………….. 4

C2. SPECIALTY CIDER AND PERRY…………………………………….. 5
C2A. New England Cider ………………………………………………… 5
C2B. Cider with Other Fruit……………………………………………… 5
C2C. Applewine………………………………………………………………. 5
C2D. Ice Cider ……………………………………………………………….. 5
C2E. Cider with Herbs/Spices …………………………………………… 6
C2F. Specialty Cider/Perry …………………………………………….. 6