Portland Fruit Beer Festival Homebrew Competition Info

An American IPA with intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific 'juicy' character for which this style is known. The style is still evolving, but this style is essentially a smoother, hazier, juicier American IPA. In this context, ‘juicy’ refers to a mental impression of fruit juice or eating fresh, fully ripe fruit. Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are beyond this range; IPAs should always be drinkable. Haziness comes from the dry hopping regime, not suspended yeast, starch haze, set pectins, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.

Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).

A complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character.

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 sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.

Entry Info: Entrant must specify the type of fruit, spice, herb, or wood used. Entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer. A general description of the special nature of the beer can cover all the required items.

A harmonious marriage of fruit and beer, but still recognizable as a 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 a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit used. Soured fruit beers that aren't lambics should be entered in the American Wild Ale category.

A harmonious marriage of fruit, spice, and beer, but still recognizable as a 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.

Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit and spices, herbs, or vegetables (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).

A harmonious marriage 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.

Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit used. The entrant must specify the type of additional fermentable sugar or special process employed.

Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.

Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used.

Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.

Entry Info: Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).

Substantial. May be significantly tannic, depending on fruit added.

Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.

Typically like a dry white wine, balanced, and with low astringency and bitterness.

Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).

This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water.

Entry Info: Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).

Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.

Entry Info: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant must specify variety/varieties used.

This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the other BJCP categories.

Entry Info: Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).

A light and refreshing wheat ale with a clean lactic sourness that is balanced by a fresh fruit addition. The low bitterness, light body, moderate alcohol content, and moderately high carbonation allow the flavor and aroma of the fruit to be the primary focus of the beer. The fruit is often, but not always, tropical in nature. This beer is stronger than a Berliner Weiss and typically features fresh fruit. The kettle souring method allows for fast production of the beer, so this is typically a present-use style. It may be bottled or canned, but it should be consumed while fresh.

Entry Info: Entrant must specify the types of fresh fruit(s) used.