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.

Tradycyjny irlandzki, wytrawny, mocno palony, lekki, klasyczny Stout. Dry Stouty chmielone wyłącznie polskimi odmianami można zgłaszać w kategorii 29. Polish Ale.

Mocniejsze od Dry Stout wersje: ameryka?ska obficie chmielona ameryka?skimi chmielami, a tak?e Oatmeal Stout. W tej kategorii nale?y te? wystawi? piwa w stylu Brown Porter. Stouty i g?rnofermentacyjne Portery chmielone wy??cznie polskimi odmianami mo?na zg?asza? w kategorii 29. Polish Ale.

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

Portery górnej fermentacji i Stouty z dodatkiem kawy, ale też z różnymi innymi dodatkami (chili, zioła, śliwki, itp.) powinny trafić do tej kategorii. Wyjątkiem są piwa Milk Stout, które powinny być wystawione w kategorii 6. Milk Stout.

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 12. Wood & Barrel Aged Imperial Stout/Porter. Pastry versions should be reported in category 11. 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 12. 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 16 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 11. 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.

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.

Najnowszy hit polskiej sceny rzemieślniczej! Wytrawna (!) i chmielowa wersja West Coast IPA, ale przy użyciu szczepów drożdży o czystym profilu fermentacyjnym, bez nut estrowych i siarkowych. Przeciwieństwo Hazy IPA. Piwa w stylu West Coast IPA należy zgłosić w kategorii 21. West Coast IPA, natomiast piwa India Pale Lager należy zgłosić w kategorii 42. Other Lager. Cold IPA chmielone wyłącznie polskimi odmianami można zgłaszać w kategorii 29. Polish Ale.

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 27. 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 21. West Coast IPA or 22. East Coast IPA. Polish IPAs should be reported in category 29. Polish Ale.

Kategoria przeznaczona dla polskich Ale, także tych ciemnych, które powstają wyłącznie na polskim chmielu, przy czym dopuszczalne są odmiany zagraniczne, o ile pochodzą z polskich upraw.

Kategoria przeznaczona dla polskich IPA, które powstają wyłącznie na polskim chmielu, przy czym dopuszczalne są odmiany zagraniczne, o ile pochodzą z polskich upraw. W tej kategorii dopuszczalne jest zgłoszenie imperialnych wersji polskich IPA.

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.

Polski Pils, to brzmi dumnie. W tej kategorii promujemy piwa dolnej fermentacji, które powstają wyłącznie na polskich odmianach chmielu, przy czym dopuszczalne są odmiany zagraniczne, o ile pochodzą z polskich upraw.

Mocniejsze wersje lagerów, które powstają wyłącznie na polskich odmianach chmielu, przy czym dopuszczalne są odmiany zagraniczne, o ile pochodzą z polskich upraw. W tej kategorii można także zgłosić lagery z dodatkiem polskich nowofalowych odmian chmielu oraz inne polskie lagery wyłącznie na polskich odmianach chmielu, np. Marcowe, Koźlaki, Schwarzbier, Trnave, etc.

Other lagers not elsewhere classified.

Niemieckie pełne piwo o wyraźnie słodowym smaku i aromacie pochodzącym ze słodu monachijskiego. Charakteryzuje się czystym profilem i miedzianą barwą. Marcowe na polskich chmielach można zgłaszać do kategorii 41. Polish Other Lager.

W kategorii bursztynowych lagerów powinny znaleźć się piwa, w których słód odgrywa pierwszoplanową rolę. W tej kategorii zgłaszać należy też piwo w stylu wywodzącym się z Duesseldorfu, czyli Alt. Inne bursztynowe lagery na polskich chmielach można zgłaszać do kategorii 41. Polish Other Lager.

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

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.

Kwaśne piwa o niemieckim rodowodzie z dodatkami.

Kwaśne piwa z dodatkami, za wyjątkiem tych z belgijskim rodowodem lub tych, które były też leżakowane z drewnem.

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 15. Specialty Baltic Porter or 10. Specialty Imperial Stout/Porter. Other peated beers, other than Porters and Stouts, should be reported in category 65. 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.

W tej kategorii należy zgłaszać wszelkie piwa bezalkoholowe z dodatkami. Piwa bezalkoholowe bez dodatków należy zgłosić w kategorii 63. Non-Alcohol Beer.

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.