Account Registration
You can create your account today through Saturday 4 May, 2024 21:00, BST.
Judges and stewards may register now through Saturday 11 May, 2024 21:00, BST.
Entry Registration
You can add your entries to the system today through Tuesday 7 May, 2024 23:59, BST.
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Entry Fees
€12.50 (EUR) per entry.
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BJCP 2021 Styles Accepted
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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Per Entrant Limits
Each entrant is limited to 5 entries.
Each entrant is limited to 1 entry per subcategory.
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Pay Entry Fees
After creating your account and adding your entries to the system, you must pay your entry fee(s). Accepted payment methods are:
- Credit/debit card and e-check, via PayPal
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Entry Acceptance Rules
Number of Bottles Required Per Entry: 2
Entries must adhere to the following guidelines:
- 2 x 500ml bottles per entry
- 500ml brown glass bottles only (no 340ml, green glass or plastic accepted)
- No distinguishing markings on bottles or caps (incl. embossing, labels, or decorative caps)
- Clean and free of labels or residue
- Entry labels affixed by rubber band - to each bottle
Please do not glue or tape the labels onto your bottles - we will disqualify them.
We will also disqualify any entries that do not stick to the rules. This is for the sake of anonymity as well as bottle sorting volunteers time and effort.
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Drop-Off Locations
Entry bottles accepted at our drop-off locations from Monday 1 April, 2024 12:00, BST through Wednesday 8 May, 2024 20:00, BST.
Please pay attention to the notes provided for each drop-off location. There could be earlier deadlines for some drop-off locations listed, particular hours when entries are accepted, certain individuals to leave your entries with, etc. All entrants are responsible for reading the information provided by the organizers for each drop-off location.
Brickyard Gastropub - D16
Ground Floor, North Block, Rockfield Central, Dundrum, Dublin 16
(01) 298 7410
*Ask for Erwin, let him know its for Euros
Ask for Erwin, let him know its for Euros
Crew Brew Co
35 Thomas Street, Limerick, V94A5X4
Check socials
*Please tell Jono that its for NHC Nationals
Please tell Jono that its for NHC Nationals
Garden County (Bray) - Peter O'Brien
Bray
0862616396
*Contact Peter to arrange
Homebrew Company - Laois
Unit 12A, The Bay Road Business Park, The Bay Road, Mountmellick, Co. Laois. R32CC85 Ireland
0578644646
*Specify that this is for Nationals please
Specify that this is for Nationals please
Midlands - Brendan Kenny
Tullamore
0831203977
*Text / Whatsapp Brendan to arrange
Text / Whatsapp Brendan to arrange
Midwest Breweries (Limerick) - Chris Moore
V94W0CT
0872776787
*Whatsapp to arrange
North County (Malahide) - James Keane
Malahide
0874171499
*Text for address and to arrange.
Text for address and to arrange.
Royal County Brewers: John Reilly
41 Beechcroft, Summerhill, Co. Meath. A83 PV07
0862309998
*Text or whatsapp please - drop off between 3pm and 8pm if possible
Text or whatsapp please - drop off between 3pm and 8pm if possible
South County Dublin/Bray - Thandi
3 Hillview Lawns, Dun Laoghaire, A96N8N2
0876523666
*Text to arrange please
Underdog - D1
199 King St N, Rotunda, Dublin 1, D07 PR5X
083 890 3502
*Paddy will take collection here - drop by during trading hours. Please let him know its for the Nationals.
Paddy will take collection here - drop by during trading hours. Please let him know its for the Nationals.
Wee County - Dan McGee
61 Boyne Hall, Drogheda, A92 KWF3
0879848880
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Shipping Info
Entry bottles accepted at our shipping location from Monday 1 April, 2024 12:00, BST through Saturday 4 May, 2024 21:00, BST.
Ship entries to:
Thandi Guilherme
Please Contact Thandi via Contact page on this site for details
Packing and Shipping
Carefully pack your entries in a sturdy box. Line the inside of your carton with a plastic trash bag. Partition and pack each bottle with adequate packaging material. Please do not over pack!
Write clearly: Fragile. This Side Up. on the package. Please only use bubble wrap as your packing material.
Enclose each of your bottle labels in a small zip-top bag before attaching to their respective bottles. This way it makes it possible for the organizer to identify specifically which entry has broken if there is damage during shipment.
Every reasonable effort will be made to contact entrants whose bottles have broken to make arrangements for sending replacement bottles.
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Judging Sessions
Main Judging
Saturday 18 May, 2024 11:00, BST
Best of Show
Saturday 18 May, 2024 16:00, BST
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Best of Show
The highest scoring beer from each table goes into a Best of Show judging round, where the overall winning beer is decided. That is the Best of Show trophy.
The brewer with highest average scores of their entries will win the Best Brewer Trophy.
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Awards
Each table will be eligible for GOLD, SILVER and BRONZE - these are awarded as medals.
Tables are made up of one or more similar styles (depending on the number of entries in a particular style)
In some cases, there are special mentions as well as Gold, Silver and Bronze. In other cases, only Silver and Bronze awards are given to a table.
Beers have to score over 30 points in order to be eligible to medal, and the judges scores determine the overall table winner/s.
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Awards Ceremony
Dead Centre Brewing, Athlone
Custume Pier Appartments, Athlone, Co. Westmeath, N37 N1F2
Saturday 18 May, 2024 19:00, BST
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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 must 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 very pale, hop-forward American IPA variant with a bone-dry finish, very high carbonation, and a restrained bitterness level. Can be suggestive of a sparkling white wine or Champagne. The hop character is modern, and emphasizes flavor and aroma dimensions.
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.
Combines the profile of a sparkling wine and a relatively neutral base beer allowing the aromatic qualities of the grape to blend pleasantly with hop and yeast aromatics. Can be in a range from refreshing to complex.
Entry Info: The entrant must specify the type of grape used. The entrant may provide additional information about the base style or characteristic ingredients.
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.
An appealing combination of spices, herbs, or vegetables (SHVs), sugars, and beer, but still recognizable as beer. The SHV and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product. A Specialty Spice Beer is a 30A Spice, Herb, or Vegetable (SHV) Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar, maple syrup), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. 30B Autumn and 30C Winter Seasonal Beers already allow additional ingredients, and should not be used as a base in this style.
Entry Info: The entrant must specify the type of SHVs 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). 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.
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.
A sometimes refreshing, sometimes more complex Italian ale characterized by different varieties of grapes. For uses outside Italy, see 29D Grape Ale.
Entry Info: The entrant must specify the type of grape used. The entrant may provide additional information about the base style or characteristic ingredients.
A refreshing fruited sour wheat beer with a vibrant fruit character and a clean lactic acidity. The restrained alcohol, light body, elevated carbonation, and lack of perceived bitterness allows the fresh fruit to be highlighted. The fruit is often, but not always, tropical in nature.
Entry Info: Entrant must specify the types of fresh fruit(s) used.