Account Registration
You will be able to create your account beginning Saturday, December 21, 2024 12:00 AM, MST through Saturday, January 18, 2025 4:00 PM, MST.
Judges and stewards may register beginning Saturday, December 7, 2024 12:00 AM, MST through Wednesday, January 29, 2025 11:59 PM, MST.
Entry Registration
You will be able to add your entries to the system beginning Saturday, December 21, 2024 12:00 AM, MST through Saturday, January 18, 2025 3:00 PM, MST.
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Entry Fees
$9.00 (USD) 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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Entry Limit
There is a limit of 175 entries for this competition.
There is a limit of 150 paid entries for this competition.
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Per Entrant Limits
Limit | Enforced Until |
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5 Entries | Saturday, January 4, 2025 12:00 AM, MST |
Each entrant is limited to 1 entry per subcategory – exceptions are detailed below.
Each entrant is limited to 2 entries for for the following subcategories:
- 23F: Fruit Lambic
- 28B: Mixed Fermentation Sour Beer
- 28C: Wild Specialty Beer
- 29A: Fruit Beer
- 29B: Fruit and Spice Beer
- 29C: Specialty Fruit Beer
- 30A: Spice, Herb, or Vegetable Beer
- 30B: Autumn Seasonal Beer
- 30C: Winter Seasonal Beer
- 33A: Wood-Aged Beer
- 33B: Specialty Wood-Aged Beer
- 34C: Experimental Beer
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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: 3
Each entry will consist of three (3) 12 to 22 oz capped bottles, three (3) 375 to 750 ml capped/corked bottles, or three 11 to 16.9 oz cans that are void of all identifying information, including labels and embossing.
12 oz brown glass bottles are preferred; however, green and clear glass will be accepted. Swing top bottles will likewise be accepted, but are not recommended.
11-16.9 oz cans are likewise permitted, provided each are void of all identifying information, including labels and embossing.
Bottles and cans will not be returned to entrants.
Please Note: two bottles/cans is the minimum for the entry to be judged. If you elect to send two bottles/cans for any entry, please be aware that you will forfeit the opportunity to be considered for Best of Show and/or Pro-Am or Scale-Up consideration.
Remove or black out with permanent marker any identifying marks from bottle caps. Solid color bottle caps are acceptable - all other printed bottle caps must be completely blacked out.
Caps with identifiable markings that make them unique as determined by the Competition Organizer with visible symbols, writing, etching, coating, etc. will be disqualified.
Entry Labels
Entry labels must be printed directly from the this website and should be attached to bottles/cans as directed.
Entry Requirements
When adding your entry into the system, be meticulous about noting any special ingredients that must be specified per the 2021 BJCP Style Guidelines. Failure to note such ingredients may impact the judges' scoring of your entry.
All Entries Must Be Belgian- or French-Inspired
If a beer is entered into a subcategory that is not specifically Belgian- or French-inspired as defined by the BJCP 2021 Style Guidelines, entrants must provide further information as to why the entry is Belgian- or French-inspired (e.g., yeast selection, Belgian or French base style, etc.).
This applies especially to any entry in BJCP 2021 style categories 27 through 34 – SHV, Wood-Aged Beer, Historical Beer, Brett Beer, Experimental Beer, etc. If a beer entered into these categories does not specify the Belgian- or French-inspiration, base style, and/or if supporting information is insufficient, the entry will be judged, but it will be disqualified from medal contention.
Limitations
Entrants will be limited to five (5) entries until January 4, 2025. After that, we'll increase it to unlimited until the entry limit of 150 paid entries has been reached. This is to ensure that all who wish to enter have a fair shot to do so.
Entrants are not limited to one entry in each category but may only enter each subcategory once (some subcategories allow two entries, see the Per Entrant Limits section). For example, participants may enter a Belgian Blonde and Belgian Saison but may not enter two Saisons, even if they are radically different brews. In other words, choose wisely.
Categories with a small number of entries may be combined at the discretion of the competition organizers. All entries in combined categories will be judged according to the style they were originally entered in.
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Drop-Off Locations
Entry bottles accepted at our drop-off locations Saturday, December 21, 2024 12:00 AM, MST — Saturday, January 18, 2025 4:00 PM, MST.
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.
Quirky Homebrew Supply
425 W 115th Ave, Unit 6, Northglenn, CO 8023
(303) 457-3555
The Brew Hut
15108 E Hampden Ave, Aurora, CO 80014
(303) 680-8898
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Shipping Info
Entry bottles accepted at our shipping location Saturday, December 21, 2024 12:00 AM, MST — Saturday, January 18, 2025 4:00 PM, MST.
Ship entries to:
Biere de Rock c/o The Brew Hut
15120 E Hampden Ave Aurora, CO 80014
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 entry labels in a small zip-top bag before attaching to their respective entries. This way it makes it possible for the organizer to identify specifically any entries have been damaged during shipment.
Every reasonable effort will be made to contact entrants whose entries arrived damaged to make arrangements for sending replacements.
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Judging Sessions
Sorting
Sunday, January 19, 2025 9:00 AM, MST
Virtual 1
Monday, January 20, 2025 12:00 AM, MST through Thursday, January 30, 2025 11:59 PM, MST
Pick up assigned entries to evaluate at the Brew Hut January 20-25, 2025 during regular business hours.
Virtual 2
Monday, January 20, 2025 12:00 AM, MST through Thursday, January 30, 2025 11:59 PM, MST
Pick up assigned entries to evaluate at the Brew Hut January 20-25, 2025 during regular business hours.
The Brew Hut - Friday
Friday, January 31, 2025 7:00 PM, MST
The Brew Hut - Saturday Early AM
Saturday, February 1, 2025 9:30 AM, MST
The Brew Hut - Saturday Late AM
Saturday, February 1, 2025 11:00 AM, MST
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Best of Show
Medal winners present at the awards ceremony will receive some great prizes donated by our sponsors.
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Awards
Join us at The Brew Hut in Aurora, CO for the 2025 Biere de Rock Awards Ceremony, taking place in their classroom (located next door to Dry Dock Brewing). Arrive early, grab a beer, and claim a seat.
All winners who are in attendance at the Awards Ceremony will receive some killer swag provided by our sponsors. Medals will be awarded for the 1st, 2nd, and 3rd place entries in each medal category.
We'll also be announcing the Best of Show winning entry and any runners-up, as well as the Best Brewer and Best Club honors.
To reward their winning entry, the Best of Show brewer will receive an awesome prize.
Winners who are not able to attend the Awards Ceremony in person will be able to pick up their medal(s) at The Brew Hut during regular business hours, starting Monday, February 3, 2025 through Sunday, February 15, 2025. Medals for winners residing outside Colorado will be mailed the week of February 3, 2025.
Results and scoresheets will be available on this site on or after 7:00 PM, Saturday, February 1, 2025.
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Awards Ceremony
The Brew Hut Classroom
15120 E Hampden Ave, Aurora, CO 80014
Saturday, February 1, 2025 4:00 PM, MST
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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 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.
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 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.