Application form KPR - KRAFT ROKU 2023

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.

This category groups strong ales, with the exception of those of Belgian origin and black imperial stouts, porters and barley wine.

Dense, robust and complex tasting beers with British pedigree along with American and barrel-aged variations. Rich in malty notes along with pronounced fruit and hop accents.

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.

Sweeter and fuller versions of the stout with both oatmeal and lactose.

Top-fermented Porters and Stouts with coffee, but also with various other additions (chilli, herbs, plums, etc.) should go into this category. The exception is Milk Stout beers, which should be displayed in the Milk Stout category 5.

Strong, but not the strongest versions of stouts and porters of top fermentation.

The strongest, most spectacular classic imperial versions of Stout and top-fermented Porter, with the exception of the spiced, smoky, imperial Baltic Porter and wood-aged versions.

Special versions of the strongest Stouts and top-fermented Porters. For beers with additives, please state what additives were used, for smoked beers, please state what the malt was smoked with or how the smoky character was created. Wood Aged versions should be entered in category 11. Wood & Barrel Aged Imperial Stout/Porter. Pastry versions should be reported in category 10. Pastry Stout.

Mostly thick, rich in notes from the most diverse additives, a 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 wood-aged versions. Any additions, such as fruit, spices, sweets, etc., and the type of cask used must be stated on entry. Dry aged versions of Imperial Stouts (including barrel aged) with additions should be entered in category 11. Wood & Barrel Aged Imperial Stout/Porter.

Imperial Stouts and Top Fermented Ports aged with wood or in barrels (wood & barrel aged). Wood-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 entered in category 10. Pastry Stout.

Polish brewing treasure. In the classic version, no additives.

Polish brewing treasure in imperial version – stronger, without additions

All sorts of variations on the theme of Baltic Porter that enrich this style, so in smoky, additive and peaty versions.

Baltic Porters aged in barrels (or with wood) and with possible additives.

Everyday craft beer. Session, drinkable, with a distinct maltiness. The more hoppy versions should be submitted in the category 18. Session IPA.

A light, cloudy, juicy, clearly hopped pale Ale, with little bitterness. In other words, an APA for new times.

Any ale with American hops, cloudy, wheaten, amber, brown and dark.

A sessionable, light version of an 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.

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.

American interpretation of East Coast IPA, with maltiness and caramel notes of the English original, but combined with new wave hops.

Novelty style that took the Polish beer market by storm. Cloudy, juicy, extremely fruity, also known as New England IPA or Vermont IPA.

Also known as Cascadian Dark Ale or American Black Ale. There is some dispute over the nomenclature of this category, but the important thing is that everyone knows it is a dark, or even black, heavily hopped Ale.

The strongest IPA, with intense hop bitterness and an insane hop aroma. Cloudy versions with low bitterness but intense hopping should be entered in category 25. Hazy Double IPA.

Due to the large number of DIPAs being submitted, we decided to separate a category dedicated to them, i.e. juicy, cloudy, with not too high bitterness, treacherously drinkable Double New England IPA, DDH DIPA.

Other non-classified IPA varieties, i.e. classic English IPA, IPA on Belgian yeast, as long as it does not match White IPA, Rye IPA, Brut IPA. Note: We do not distinguish NZ IPA style, depending on the nature of the beer, it should be entered in category 19. West Coast IPA or 20. East Coast IPA. Polish IPAs should be reported in category 26. Polish Ale.

A category for Polish Ale that is made exclusively from Polish hops, with foreign varieties permitted as long as they come from Polish croppings.

The style of beer originating from Wielkopolska, specifically from Grodzisk Wielkopolski. Today it is brewed all over the world. In this category, we focus on classic Grodziskie as well as its variations with a higher extract, with additives or with an unusual type of smoke.

Classic Bavarian-style wheat beer. One of the most frequently brewed beers in Polish breweries. Classic.

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.

Belgian wheat beer with coriander and bitter orange peel, also the versions with new wave hops or with a higher initial extract.

Light Belgian ale will be judged in this category, with the exception of witbiers and strong Belgian ales.

The core of this category are monastic beers, but those inspired by the Duvel beer should also find their way here.

Czech-style Pils, with diacetyl being acceptable in this category, solid malt foundation and strong hopping. Session versions, known as desitka are also allowed.

Classic, bitter German Pils.

Other german lagers, from Helles, Dortmunder to Keller and the styles derived from Cologne, i.e. Koelsch.

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.

Other lagers not elsewhere classified.

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.

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.

Dark lagers, from sweet Tmave originating from Czech Republic, through mild Munich Dunkel, to roasted Schwarzbiers.

In this category we group together sour beers, without additives or fruit, both those of classic German origin and those new-wave beers that are difficult to assign to a particular style. Sour beers of Belgian origin should be entered in category 43 Belgian Sour Ale, those Belgian with fruit in category 44 Fruit Belgian Sour Ale, sour beers with fruit in category 45 Fruit Sour Ale, and those aged in wood in category 53 Wood & Barrel Aged Wild Beer.

Belgian sour ale in classic versions

All sour beers of Belgian origin to which fruit has been added should be entered in this category, e.g. Flanders Red Ale with fruit, Oud Bruin with fruit, Lambic with fruit.

Sour beers with the addition of fruit, except those of Belgian origin or those that were wood-aged. When submitting beers with addition of a fruit the type of fruit must be provided on the registration form.

Sour, fruity and sweet or semi-sweet. The category includes all types of Pastry Sour - regardless of strength and additives, including wood-aged versions.

Beers with fruit except for sour beers with fruit and Milkshake IPA. That is beers with fruit, fruit pulp, juice, as well as hybrids of beer and wine (Grape Ale) and beer and cider (Graff).

Honey beers were a Polish specialty at one point. Even today, many restaurant breweries have them on offer. Braggots, which are a combination of beer and mead, should also be submitted in this category.

Beers with vegetables, of course pumpkin in the first place, as an ingredient of pumpkin ale. However, the creativity of brewers knows no bounds. What additives will breweries surprise us with?

Beers with the addition of dried or oil of hemp seed

Why add anything but water, malt, hops and yeast to beer? Because you can. We are not bound by Reinheitsgebot regulations, let's take advantage of it. Porters or stouts with additives should not be listed in this category. Also, if your beer is primarily IPA, and the addition of tea is only an element of the composition, it should rather go to one of the categories with IPA in the name.

Wood aged wild and sour beers, including those with fruit that cannot be assigned to other categories.

All wood-aged or wood-aged beers that cannot be assigned to other categories.

Smoked beers, otherwise known as smoked beers, are a Polish speciality, hence the separate category for these beers. Smoked Baltic Porters or Imperial Stouts and top-fermenting 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.

All vintage beers from Poland and beyond.

Iced beers. The description should include the base style, in the case of beers aged with wood, the type of barrel or wood should be declared in registration form.

Non-alcoholic beers are taking the market by storm, so we decided to create a separate category dedicated to them.

Low-alcohol beers with an alcohol content above 0.5% alk. but not exceeding 3% alk.

We know that the creativity of brewers cannot be limited to several dozen 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 to move the beer to a different category, just as the beers in any other category, but especially in this one.