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Hoppy
Halloween Categories
Hoppy Halloween awards first, second, and third place
medals for up to 31 categories.
Below is a rough guide to the categories we strive
to fill. These
categories may be combined or reworked based on entries per
category.
Hoppy
Halloween accepts entries in all BJCP 2021 styles of beer, cider
and mead.
NOTE:When
entering a fruited beer where the base style happens to be sour -
please use category 29A and not 28C.
Official
BJCP 2021 Style Guidelines
The Hoppy Halloween Challenge
has TWO categories unique to this competition:
Fresh Killed
Hops Beer
Halloween
Theme Beer/Mead/Cider
Potential Hoppy Halloween
Categories:
| HH # |
Category Name |
NHC Category |
BJCP 2021 Category |
| 1 |
Light Lager |
1 |
1A, 1B, 2A, 4A, 4B, 5C |
| 2 |
Pilsner |
2 |
3A, 3B 5A, 5D, LSX5 |
| 3 |
European Amber Lager |
3 |
3C, 7A, 6A, 7C |
| 4 |
Dark Lager |
4 |
2C, 3D, 8A, 8B |
| 5 |
Bock |
5 |
4C, 6C, 9A, 9B |
| 6 |
Light Hybrid Beer |
6 |
1C, 1D, 5B, 18A |
| 7 |
Amber Hybrid Beer |
7 |
2B, 7B, 19B |
| 8 |
English Pale Ale |
8 |
11A, 11B, 11C, 12A, 12B |
| 9 |
Scottish and Irish Ale |
9 |
14A, 14B, 14C, 15A, 17C |
| 10 |
American Ale |
10, 11 |
18B, 19A, 19C |
| 11 |
English Brown and Mild |
12 |
13A, 13B |
| 12 |
Porter |
13 |
9C, 13C, 20A |
| 13 |
Stout |
14, 15 |
15B, 15C, 16A, 16B, 16C, 16D,
20B, 20C |
| 14 |
American and Double IPA |
16, +17B |
21A, 22A |
| 15 |
Other IPA |
17, -17B |
12C, 21B, 21C |
| 16 |
German Wheat and Rye |
18 |
10A, 10B, 10C |
| 17 |
Belgian and French Ale |
19 |
24A, 24B, 24C, 25B, 26A |
| 18 |
Sour Ale |
20, +26A,B,C |
23A, 23B, 23C, 23D, 23E, 23F,
23G, 28A, 28B, 28C, 28D |
| 19 |
Belgian Strong Ale |
21 |
25A, 25C, 26B, 26C, 26D |
| 20 |
Strong Ale |
22 |
17A, 17B, 17D, 22B, 22C, 22D |
| 21 |
Fruit Beer |
23, +26E |
29A, 29C, 29D |
| 22 |
Spice/Herb/Vegetable Beer |
24 |
30A, 30B, 30C |
| 23 |
Smoke Flavored/Wood Aged Beer |
25, +26H, 26I |
6B, 32A, 32B, 33A, 33B |
| 24 |
Specialty Beer |
26, -26A,B,C,E,H,I |
27, 29B, 31A, 31B, 34A, 34B, 34C |
| 25 |
Traditional Mead |
27 |
M1A, M1B, M1C |
| 26 |
Fruit Mead |
28 |
M2A, M2B, M2C, M2D, M2E |
| 27 |
Spice and Specialty Mead |
29 |
M3A, M3B, M4A, M4B, M4C |
| 28 |
Standard Cider and Perry |
30 |
C1A, C1B, C1C, C1D, C1E |
| 29 |
Specialty Cider and Perry |
31 |
C2A, C2B, C2C, C2D, C2E, C2F |
| 30 |
Halloween
Theme Beer/Mead/Cider |
|
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| 31 |
Fresh Killed
Hops Beer |
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 Fresh
Killed Hops Beer
A wet hop beer made with fresh undried hops that
displays the character of those hops in the flavor and
aroma.
Brewers should specify the
base style and the variety of the wet hop used.
Two bottles are needed
for this category.
Brewers are allowed to enter more than one beer in
this category, but they must be obviously different beers.
The winner in this category will not be eligible to compete for Best
of Show.
Commercial examples are Surly Wet,
Brau Brothers 100 Yard Dash, Founders Harvest Ale, Great
Divide Fresh Hop, Deschutes Hop Trip Pale Ale, and many
more.
Wet
Hopped Beers
Aroma:
Generally a big fresh herbal, grassy hop aroma including
earthy, spicy, floral, citrus or fruity hops. Aromas
including grass, herb, tropical and citrus fruits, pine, and
apricot are typical but can feature any variety or
combination. Notes of malt including grainy, caramel,
biscuit, and bready may be found in the background and
should reflect the malt character of any base style listed
but should always support and feature the wet hop character
in a harmonious blend. Roast malt may be found in darker
versions but should not upstage the hop aromas. Low to no
diacetyl. Alcohol notes may be present in higher gravity
versions but should not overwhelm.
Appearance:
Golden to Black. Thick white to tan white head that lingers.
Many are quite clear but may have slight haze from wet
hopping in fermentation tank. If base style is hazy then
final wet hop beer would be appropriately hazy.
 Flavor:
A big hop flavor followed by a balanced malt backbone. Hop
flavors including earthy, spicy, floral, citrus, fruity, or
resiny hops are typical but can feature any variety or
combination. Grainy, caramel, biscuit, bready or even roast
malts in darker versions are typical but both malt and hops
should reflect the character of any base style listed and
should always support and feature the wet hop character in a
harmonious blend. Fresh herbal, grassy notes are typical.
Hop bitterness I can be balanced to fairly high but
generally the malt helps balance with some malt found in the
finish. Fermentation esters may be present but are generally
overpowered by hop flavors. Low to no diacetyl. Soft alcohol
may be noticeable in higher gravity versions but should not
jump out overpowering hops.
Mouthfeel:
Medium light to medium full body. Medium to medium high
carbonation. Warmth found in higher gravity versions.
Depending on malts used may be crisp or creamy. Resinous
finish may linger on tongue from fresh hops.
Overall
impression: A pleasant beer with upfront fresh hop aroma
and flavor. These are generally quite balanced beers in the
flavor and finish with the focus on the wet hops and should
always support and feature the wet hop character in a
harmonious blend.
Ingredients:
Typically uses American malts, fresh, never dried, wet hops,
and American yeast although English ingredients could be
considered traditional. This is a wide open style and
anything goes as long as it is harmonious with and features
the wet hops.
Comments:
Any style of beer can be wet hopped; the goal is to reach a
pleasant balance between the wet hop character and the base
beer style. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER
STYLE. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G.,
ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED.
CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER”
OR “BROWN ALE” IS ACCEPTABLE).
History:
Originating in Europe, a tradition of brewing a special
seasonal beer with just-harvested green, a.k.a.
"wet," hops. In 1996, the Brewmaster of Sierra
Nevada, Steve Dresler, learned of this technique from a hop
farmer and decided to give it a try and other breweries have
followed show casing short-lived fresh flavors, terroir, and
being in tune with the seasons. There is a less
full-throttled intensity; the fresh hops add vibrancy,
fineness, and a chlorophyll-driven energy that you don't get
in standard-hopped beers.
ABV: Varies with base style.
IBUs: Varies with base style
SRM: Varies with base style
OG: Varies with base style
FG: Varies with base style
Halloween
Theme Beer/Mead/Cider
Any beer with
characteristics that would identify it as being made for,
and in the spirit of, Halloween. Individual qualities
such as aroma, appearance, and flavor should be part of the
“Halloweeness” of the entry.
Brewers should specify the
base style and any unique ingredients as appropriate. (Nothing that could be a considered a Health Hazard Please)
Only one bottle is needed
for this category.
Any live
presentations by the brewers will be limited to 3 minutes.
This category will be judged with the theme
in mind. It will be judged to BJCP style guidelines of the
base beer, mead or cider according to the standard 50 point
system PLUS the entry’s adherence to the spirit of the
holiday will be assessed based upon an additional 25 point
“Halloween Scale”:
| Beer Name |
5 points |
| Appearance |
5 points |
| Aroma/Flavor |
5 points |
| Overall Impression |
10 points |
 The name
of the entry and any packaging, bottle and/or label
embellishments will be factored into the final score! Halloween
Theme beers do not have to be scary with a ton of
props. A well made pumpkin ale with an appropriate
name and bottle will be judged as it fits the classic
holiday theme while a red colored spicy pepper beer in a
bottle covered with devils will be judged befitting the
spooky side of Halloween.
This category will be judged
live in front of an audience. Theme beers must be
named but elaborate bottle decorations are not required
though they can enhance the score. Additional
background documentation can also be included but anything
over a paragraph that has to be read aloud to the judges and
audience will just put them to sleep.
Please note: To insure anonymity, brewers are
encouraged to name their beer accordingly (i.e. please
don’t incorporate your name, initials or any other wording
that would identify the beer as yours). Have fun!
Due to the “unique” nature of this category, the Gold
medal winner will not be eligible to compete for Best
of Show. Also, medallists in this category will not accumulate
points toward the Great Pumpkin Award.
Brewers are allowed to enter more than one beer in
this category.
| Original
Gravity (°Plato) |
Final
Gravity (°Plato) |
%
Alc./Wt. (Alc./V.) |
IBUs |
SRM
(EBC) |
| 1.030-110
(7.5-27.5) |
1.006-30
(2-8) |
2.0-9.5
(2.5-12.1) |
0-100 |
1-100
(2-197) |
Halloween Theme Beer Gallery
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