Dear brewers!
Since beers of almost every world-known type have been brewed on the Vistula, Oder and Warta rivers, we want Competition categories to reflect this variety!
This way every brewery can show what's the best in their offer.
Additional innovation we have introduced is the possibility to enter more than one beer into each sub-category (i.e. style). If a brewery has 2 or more different beers in a particular style in portfolio - it can now submit them all under one sub-category.
It is important to qualify beer into the right category, if you have any doubts, feel free to get in touch with the technical judge, Mateusz Puślecki: mateusz@browamator.pl
Categories of Polish Craft Beer Competition 2023:
1. British Ale (9-15ºPlato)
In this category we have collected all British light and amber ales. Irish people wouldn't like it, but Irish Red Ale also made their way here. Strong British ale and English IPA are excluded from this category. Summer Ale may contain New Wave hops, but if they are dominant it is better to submit the beer in the Session IPA, American Pale Ale or Hazy American Pale Ale category.
A. Bitter
B. Mild
C. English Pale Ale
D. ESB
E. Brown Ale
F. Scottish Ale
G. Irish Red Ale
H. Summer Ale
2. Strong Ale (15-30ºPlato)
This category groups strong ales, with the exception of those of Belgian origin and black imperial stouts, porters and barley wine.
A. Old Ale
B. Wee Heavy
C. Wheat Wine
D. Rye Wine
E. Oat Wine
3. Barley Wine (> 20ºPlato)
Due to the number of entries and the strength of these beers, we decided to separate Barley Wine from Strong Ale.
A. English Barley Wine
B. American Barley Wine
C. Barrel Aged Barley Wine** - specify the type of barrel used and after what alcohol
4. Stout (9-15ºPlato)
Traditional Irish, dry, heavily roasted stout and its stronger, more pronounced American version, heavily hopped with American hops, as well as oatmeal stout. Brown Porter-style beers should also be displayed in this category.
A. Dry Stout
B. American Stout
C. Oatmeal Stout
D. Brown Porter
5. Milk Stout (10-18ºPlato)
Sweeter and fuller versions of the stout with both oatmeal and lactose.
A. Milk Stout
B. Milk Stout with additives* - specify type of fruits, vegetables, additives or hop varieties used
6. Stout / Porter with Special Ingredients
Top-fermenting porters and coffee stouts with various additives (chili, herbs, plums, etc.) should fall into this category. The exception are milk stout beers, which should be listed in category 5. Milk Stout.
A. Coffee Stout / Porter* - specify the type of coffee used.
B. Stout / Porter with other additions with other additions* - specify the type of fruits, vegetables, additives or hop varieties used
7. Strong Stout / Porter (15-20ºPlato)
Strong, but not the strongest versions of stouts and porters of top fermentation.
A. Robust Porter
B. Foreign Extra Stout
C. Tropical Stout
8. Imperial Stout / Porter (> 20ºPlato)
The strongest, most spectacular classic imperial versions of the stout and top-fermented porter, with the exception of the versions with additives, the smoked imperial versions of the Baltic porter and the wood-aged versions.
A. Imperial Stout
B. Imperial Porter
9. Specialty Imperial Stout / Porter (> 20ºPlato)
Special versions of the strongest Stouts and top-fermented Porters. For beers with additives, state what additives were used; for smoked beers, state what the malt was smoked with or how the smoky character was created. Wood Aged versions should be reported in category 11. Wood & Barrel Aged Imperial Stout/Porter. Pastry versions should be reported in category 10. Pastry Stout.
A. Imperial Stout/Porter with additives* - specify type of fruits, vegetables, additives used.
B. Smoked Imperial Stout/Porter* - specify what the smoked malt was or the origin of the smoky notes
C. Peated Imperial Stout/Porter
10. Pastry Stout
Mostly thick, rich in notes from the most diverse additives, sweet or semi-sweet, strong version of Stout, although there are representatives with lower volatility. The category includes all types of Pastry Stout - regardless of strength and additives, including versions aged in wood. Any additions, such as fruits, spices, sweets, etc., as well as the type of barrel used, must be specified when submitting. Dry versions of Imperial Stouts (including barrel aged) with additions should be submitted to category 11. Wood & Barrel Aged Imperial Stout/Porter.
A. Pastry Stout* - specify the type of fruits, vegetables, additives or hop varieties used
B. Pastry Stout Barrel Aged*,** - specify the type of fruits, vegetables, additives or hop varieties used, specify the type of barrel used and by what alcohol
11. Wood & Barrel Aged Imperial Stout / Porter (> 20ºPlato)
Top-fermented Imperial Stouts and Porters aged with wood or in barrels (wood & barrel aged). Wood & Barrel Aged Baltic Porters should be exhibited in category 14 Wood & Barrel Aged Baltic Porter. The type of additions and the type of barrels or wood used should be indicated. Sweet - Pastry versions should be submitted in category 10. Pastry Stout.
A. Imperial Stout/Porter Wood & Barrel Aged** - specify the type of barrel used and after what alcohol.
B. Imperial Stout/Porter with additives Wood & Barrel Aged*,** - specify the type of fruits, vegetables, additives or hop varieties used, specify the type of barrel used and after what alcohol
C. Smoky Imperial Stout/Porter Wood & Barrel Aged** - state the type of barrel used and after what alcohol, and state what the smoked malt was or the origin of the smoky notes
D. Peaty Imperial Stout/Porter Wood & Barrel Aged** - specify the type of barrel used and after what alcohol, and state what was the smoked malt or the origin of the smoky notes
12. Baltic Porter (18-22ºPlato)
Polish brewing treasure. In the classic version, no additives.
A. Baltic Porter
13. Imperial Baltic Porter (>22º Plato)
Polish brewing treasure in imperial version – stronger, without additions
A. Imperial Baltic Porter
14. Specialty Baltic Porter (> 18ºPlato)
All kinds of variations on the Baltic porter, which enrich this style, i.e. stronger, imperial, smoky versions, as well as versions with additives.
A. Smoky Baltic Porter
B. Baltic Porter with additives
C. Peated Baltic Porter
15. Wood & Barrel Aged Baltic Porter (> 18ºPlato)
Baltic porters aged in barrels or with wood have already reached such a level that they should be allocated in a separate category.
A. Wood & Barrel Aged Baltic Porter** - specify the type of barrel used and after what alcohol.
B. Baltic Porter with additives Wood & Barrel Aged*,** - specify the type of fruit, vegetables, additives or hop varieties used, specify the type of barrel used and after what alcohol
16. American Pale Ale (10-14ºPlato)
Everyday craft beer. Session, drinkable, with a distinct maltiness. The more hoppy versions should be submitted in the category 18. Session IPA.
A. American Pale Ale
17. Hazy Pale Ale (10-14ºPlato)
Light, cloudy, clearly hopped, light ale with a slight bitterness. In other words, an APA for modern times.
A. Hazy Pale Ale
18. Other American Ale (10-20ºPlato)
Any ale with American hops, cloudy, wheaten, amber, brown and dark.
A. American Wheat (10-14º Plato)
B. American Amber Ale (10-15º Plato)
C. American Brown Ale (10-15º Plato)
D. Red IPA (15-18 º Plato)
E. Brown IPA (15-18º Plato)
F. Imperial Amber Ale (> 18º Plato)
G. Imperial Brown Ale (> 18º Plato)
19. Session IPA (<14º Plato)
Session IPA, a light version of IPA in terms of extract and alcohol content, but hop-oriented throughout. Non-Alcohol IPAs should go into the 57th Non-Alcohol Beer category, low-alcohol IPAs should go into the 58th Low Alcohol Beer category.
A. Session West Coast IPA
B. Session Hazy IPA
C. Micro/Nano IPA (7-10º Plato)
20. West Coast IPA (14-18º Plato)
West Coast IPA, light, dry, extremely hopped for both aroma and bitterness. Beer revolution icon. Beers based on New Zealand or Australian hops should also be submitted in this category, bearing in mind that they should represent the West Coast IPA character.
A. West Coast IPA
21. East Coast IPA (14-18º Plato)
American interpretation of East Coast IPA, with maltiness and caramel notes of the English original, but combined with new wave hops.
A. East Coast IPA
22. Hazy IPA (14-18º Plato)
Novelty style that took the Polish beer market by storm. Cloudy, juicy, extremely fruity, also known as New England IPA or Vermont IPA.
A. Hazy IPA
23. Black IPA (10-22ºPlato)
Also known as Cascadian Dark Ale. The issue of naming this category will probably be questionable for some time, but it is important that everyone knew that it is about dark, or even black, highly hopped ales.
A. Session Black IPA (10-14º Plato)
B. Black IPA (14-18º Plato)
C. Imperial Black IPA (18-22º Plato)
24. Imperial IPA (> 18º Plato)
The strongest IPA, with intense hop bitterness and an insane hop aroma. Cloudy versions with low bitterness but intense hopping should be reported in the 25th Hazy Double IPA category.
A. Imperial IPA**** - describe the beer, such as extract, Quad IPA, West Coast Imperial IPA, etc.
25. Hazy Imperial IPA (> 18ºPlato)
Due to the fertility of Hazy DIPAs, a separate category is dedicated to these beers - juicy, cloudy, with not-so-high bitterness, treacly drinkable Double New England IPA, DDH and TDH DIPA.
A. Hazy Imperial IPA**** - describe the beer, such as extract, Triple Hazy IPA, DDH IPA, etc.
26. Other IPA (14-22ºPlato)
Other IPA varieties not elsewhere classified, i.e. classic English IPA, IPA on Belgian yeast, unless it matches White IPA, Rye IPA, Brut IPA. Note: we do not distinguish the style of New Zealand IPA, depending on the nature of the beer, it should be submitted in the category 19. West Coast IPA or 20. East Coast IPA. Polish IPAs should be reported in the 26th Polish Ale category.
A. English IPA
B. Belgian IPA
C. Rye IPA
D. Brut IPA
E. Rice IPA
F. Milkshake IPA (10-18ºPlato)* - specify type of fruits, vegetables, additives or hop varieties used
G. White IPA (14-18ºPlato)
H. Cold IPA
I. Other IPA**** - describe the beer/ingredients/additives/base style/what makes it different
27. Polish Ale (10-22º Plato)
A category for Polish Ale that is made exclusively with Polish hops, with foreign varieties allowed as long as they are Polish grown.
A. Polish Pale Ale
B. Polish IPA
C. Polish Imperial IPA
D. Other Polish Ale**** - describe the base style and variety(s) of hops added
28. Grodziskie
A style of beer originating in Greater Poland, specifically Grodzisk Wielkopolski. Today it is brewed all over the world. In this category we focus on classic Grodziskie, as well as a variation on its theme with higher extract, with additives or with an unusual type of smoke.
A. Grodziskie beer (7-9º Plato)
B. New Grodziskie* - specify type of fruits, vegetables, additives or hop varieties used
29. Hefeweizen (10-15ºPlato)
Classic Bavarian-style wheat beer. One of the most frequently brewed beers in Polish breweries. Classic.
A. Hefeweizen
B. Kristalweizen
30. Dunkelweizen, Weizenbock & Roggenbier (10-20ºPlato)
Other wheat and rye beers with characteristic Bavarian strains of yeast, bringing notes of bananas and cloves to the beer. Including a stronger variant, i.e. weizenbock.
A. Dunkelweizen (10-16º Plato)
B. Weizenbock (> 16º Plato)
C. Roggenbier
31. Witbier
Belgian wheat beer with coriander and bitter orange peel, also the versions with new wave hops or with a higher initial extract.
A. Witbier (10-15º Plato)
B. American Witbier (10-16º Plato)
C. Grand Cru (15-18º Plato)
32. Belgian Ale (10-18ºPlato)
Light Belgian ale will be judged in this category, with the exception of witbiers and strong Belgian ales.
A. Belgian Pale Ale (10-14ºPlato)
B. Belgian Blond Ale (13-18ºPlato)
C. Saison (10-18ºPlato)
D. Saison with fruit / side dishes (10-18 ° Plato)
33. Belgian Strong Ale (16-24ºPlato)
The core of this category are monastic beers, but those inspired by the Duvel beer should also find their way here.
A. Dubbel (16-18ºPlato)
B. Tripel (18-20ºPlato)
C. Quadrupel (20-24ºPlato)
D. Belgian Golden Strong Ale (18-22º Plato)
34. Bohemian Lager (9-14ºPlato)
Czech-style Pils, with diacetyl being acceptable in this category, solid malt foundation and strong hopping. Session versions, known as desitka are also allowed.
A. Desitka (9-10.9ºPlato)
B. Czech Pils (11-14ºPlato)
35. German Pils (10-14ºPlato)
Classic, bitter German Pils.
A. German Pils
36. Other German Lager (10-22ºPlato)
Other german lagers, from Helles, Dortmunder to Keller and the styles derived from Cologne, i.e. Koelsch.
A. Helles
B. Dortmunder
C. Kellerbier
D. Koelsch
37. Polish Lager (10-18ºPlato)
Polish lager, it sounds proud. It is true that there is no crystallized style here, but we would like to promote bottom-fermented beers, which are made exclusively on Polish varieties of hops.
A. Polish Pils
B. Jasne Pełne (Bright Full)
C. Polish Strong Lager
38. Other Lager (10-22ºPlato)
Other lagers not elsewhere classified.
A. New Wave Pils
B. Italian Pils
C. Strong Lager
D. India Pale Lager
E. Other lagers**** - describe the beer/ingredients/additives/base style/what makes it different
39. Amber Lager (10-16ºPlato)
The category of amber lagers should include beers in which malt plays a leading role. In this category, you should also submit beer in the style derived from Dusseldorf, i.e. Alt.
A. Märzen
B. Vienna Lager
C. Polotmave
D. Alt
40. Bock (> 16ºPlato)
Bocks, in all their versions, with the exception of the smoked ones (44. Smoked Beer), dark and wheat ones (29. Dunkelweizen, Weizenbock & Roggenbier (10-20 ° Plane). This category also includes top-fermented Bocks called Dutch Bocks.
A. Traditional Bock (16-18º Plato)
B. Maibock (16-18º Plato)
C. Doppelbock (> 18º Plato)
D. Autumn Bock (Dutch)
E. Eisbock
41. Dark Lager (10-15ºPlato)
Dark lagers, from sweet Tmave originating from Czech Republic, through mild Munich Dunkel, to roasted Schwarzbiers.
A. Munich Dunkel
B. Schwarzbier
C. Tmave
42. Sour Ale
In this category we group sour beers without additives or fruit, both those of classic German origin and those of newfangled origin that are difficult to assign to a particular style. Sour beers of Belgian origin should be reported in the 43rd Belgian Sour Ale category, those Belgian with fruit in the 44th Fruit Belgian Sour Ale category, sour beers with fruit in the 45th Fruit Sour Ale category, and those aged in wood in the 53rd Wood & Barrel Aged Wild Beer category.
A. Berliner Weisse
B. Gose
C. Other Sour Ale*** - specify the base style of beer
43. Belgian Sour Ale
Belgian Sour Ale in classic versions.
A. Flanders Red Ale
B. Oud Bruin
C. in style of Lambic/Gueuze
44. Fruit Belgian Sour Ale
In this category, submit all sour beers of Belgian origin to which fruit has been added, e.g. Flanders Red Ale with fruit, Oud Bruin with fruit, Lambic with fruit.
A. Belgian Sour Ale with fruit*,*** - specify the base style of beer and the type of fruit used
45. Fruit Sour Ale
Sour beers with additives, except those with a Belgian pedigree or those that have also been aged with wood.
A. Berliner Weisse with additives* - specify the type of fruit, vegetables, additives or hop varieties used
B. Gose with additives* - specify type of fruits, vegetables, additives or hop varieties used
C. Catharina Sour* - specify type of fruits, vegetables, additives or hop varieties used
D. Other Sour Beers with Additives**** - describe the beer/ingredients/additives/base style/what makes it different
46. Pastry Sour
Sour, fruity and sweet or semi-sweet. The category includes all types of Pastry Sour - regardless of strength and additives, including wood-aged versions.
A. Pastry Sour**** - describe the beer/ingredients/additives/base style/what makes it different
47. Fruit Beer
Beers with added fruit with the exception of sour beers with fruit and Milkshake IPA. So we have beers with fruit, fruit pulp, juice, as well as hybrids of beer and wine (Grape Ale) and beer and cider (Graff).
A. Fruit Ale* - specify the type of fruits, vegetables, additives or hop varieties used
B. Fruit IPA* - specify the type of fruits, vegetables, additives or hop varieties used
C. Grape Ale
D. Graff*** - specify the base style of beer
E. Other beers with fruit**** - describe the beer/ingredients/additives/base style/what makes it different
48. Honey Beer
Honey beers, at one time were a Polish specialty. Even today, many restaurant breweries have them in their offerings. Braggots, which are a combination of beer and mead, should also be reported in this category.
A. Braggot* - specify the type of fruits, vegetables, additives or hop varieties used
B. Beer with honey**** - describe the beer/ingredients/additives/basic style/what makes it different
49. Field Beer
Beers with vegetables, of course, in the first place pumpkin as an ingredient of pumpkin ale. However, the creativity of brewers knows no bounds. What additives will brewers surprise us with?
A. Pumpkin Ale
B. Beers with vegetables*,*** - specify the type of vegetables, additives or hop varieties used and specify the base style
50. Beer with Hemp Addition
Beers with the addition of dried or oil of hemp seed
A. Beer with Hemp Additives**** - describe the beer/ingredients/additives/base style/what makes it different
51. Beer with Special Ingredients
Why add anything to beer besides: water, malt, hops and yeast? Because you can. We are not constrained by Reinheitsgebot regulations, let's take advantage of that. Porters or Stouts with additives should not be displayed in this category. Also, if your beer is primarily an IPA, and the addition of tea is only part of the composition, it should rather go into any of the categories with IPA in the name.
A. Beer with chili**** - describe the beer/ingredients/additives/base style/what makes it stand out
B. Beer with tea**** - describe the beer/ingredients/additives/base style/what makes it stand out
C. Beer with coffee (except Coffee Stout/Porter)**** - describe the beer/ingredients/additives/base style/what makes it stand out
D. Xmas Ale - Christmas beer**** - describe the beer/ingredients/additives/base style/what makes it stand out
E. Spiced beer**** - describe the beer/ingredients/additives/base style/what makes it stand out
F. Beer with nuts**** - describe the beer/ingredients/additives/base style/what makes it stand out
G. Beer with other additives*,**** - describe the beer/ingredients/additives/base style/what makes it stand out
52. Wood & Barrel Aged Wild Beer
Wild and sour beers aged in wood, including those with fruit that cannot be assigned to other categories.
A. Wood & Barrel Aged Brett Ale**** - describe the beer/ingredients/additives/base style/barrel type/what makes it stand out.
B. Wood & Barrel Aged Sour Ale**** - describe the beer/ingredients/additives/base style/barrel type/what makes it stand out
C. Wood & Barrel Aged Sour Ale with Fruit**** - describe the beer/ingredients/ingredients/.
53. Wood & Barrel Aged Beer
All beers aged in or with wood that cannot be assigned to other categories.
A. Wood & Barrel Aged Beer**,*** - specify the type of barrel used and after what alcohol and specify the base style of beer
54. Smoked Beer
Smoked beers, otherwise known as smoked beers, are a Polish specialty, hence the separate category for these beers. Smoked Baltic Porters or Imperial Stouts and top-fermented Porters should be entered in category 13 Specialty Baltic Porter or 9 Specialty Imperial Stout/Porter. Other peated beers, other than Porters and Stouts, should be reported in category 59. E. Specialty beers not elsewhere classified.
A. Smoked Light Lager/Ale*- state what the smoked malt was or the origin of the smoky notes.
B. Light Smoky Stout/Porter (10-14ºPlato)* - state what the smoked malt was or the origin of the smoky notes
C. Strong Smoky Stout/Porter (15-20ºPlato)* - please specify what the smoked malt was or the origin of the smoky notes
D. Rauchbier
E. Rauchbock (>16º Plato)
F. Lichetenheiner
G. Other smoked beers**** - describe the beer's base style and the origin of the smokiness
55. Historical Beer
Any historical beers from Poland and beyond.
A. Jopejskie
B. Sahti
C. Biere de garde
D. Schoeps
E. Albae Cerevisiae
F. Rosanke
G. India Export Porter
H. Other historic beer*** - specify the base style of beer
56. Iced Beer
Ice-aged beers. In the description, specify the base style, in the case of beers aged with wood, the type of barrel or wood.
A. Roasted beers*** - the base style of the beer should be specified
B. Wood-aged beer**,*** - specify the type of barrel used and after what alcohol and specify the base style of the beer
57. Non-Alcoholic Beer
Non-alcoholic beers are taking the market by storm, so we decided to separate a separate category dedicated to them.
A. Non-Alcohol Beer max up to 0.5% vol.*** - specify the base style of beer
B. Non-alcoholic Beer with Additives*,*** - specify the type of fruits, vegetables, additives or hop varieties used, and specify the base style of beer
58. Low Alcohol Beer
Low-alcohol beers with an alcohol content above 0.5% alk. but not exceeding 3% alk.
A. Beer with reduced alcohol content of 0.5-3%*** - specify the base style of beer
B. Beer with reduced alcohol content of 0.5-3% with additives*,*** - specify the type of fruits, vegetables, additives or hop varieties used and specify the base style of beer
59. Specialty Beer
We know that the creativity of brewers cannot be contained in dozens of categories, so if your beer does not fit into any of the previous categories you can always submit it in this one. The organizers reserve the right, as in other categories, but especially in this one, to move the beer to another category.
A. Beer with alternative sugar sources**** - describe the beer/ingredients/additives/base style/what makes it stand out
B. Beers fermented with Kveik yeast**** - describe the beer/ingredients/additives/base style/what sets it apart
C. Mixed fermentation beers**** - describe the beer/ingredients/additives/base style/what sets them apart
D. Brett Ale and other spontaneous fermentation beers, including those with additives**** - describe the beer/ingredients/additives/base style/what sets them apart
E. Special beers not elsewhere classified**** - describe the beer/ingredients/additives/base style/what sets them apart
Legend
* specify the type of fruits, vegetables, additives or hop varieties used
** specify the type of barrel used and after what alcohol
*** you should specify the base style of the beer
**** please describe the beer/ingredients/additives/base style/what makes it stand out
Special Prizes!
In addition, the Polish Craft Beer Competition 2023 will for the first time present special awards based on a medal classification, where a gold medal is 5 points, a silver medal is 3 points, and a bronze medal is 1 point.
A special prize in each of the five special classifications will be won by the brewery with the highest point total.
The following Special Awards are established:
"KPR Debutant of the Year 2023". - for new breweries that began commercial beer sales in the year in which KPR 2023 is organized.
The award will go to the rookie who accumulates the most valuable medals among all categories.
"KPR Champions of IPA 2023".
The award will go to the brewery that accumulates the most points among the categories 16-27
"KPR Champions of Light Lagers 2023".
The award will go to the brewery that accumulates the most points among categories 34-40
"KPR Champions of Stouts and Porters 2023".
The award will go to the brewery that accumulates the most points among categories 4-15 (including Stouts and BA Porters)
"KPR Champions of Sours and Savages 2023".
The award will go to the brewery that accumulates the most points among categories 42-46 and 52.
Do you have questions about the Contest or categories? kpr@kraftroku.pl