Kearney Area Brewers

2010 BUFFALO COUNTY FAIR
DIVISION 55
AHA/BJCP SANCTIONED COMPETITION
OPEN CLASS: BEER, MEAD & WINE
Albert Loffelholz– Superintendent
Doug Kramer–Superintendent

BEER, MEAD & WINE AWARD SYSTEM – Award Percent of possible points
First – (38-50 Points-Blue Ribbon)
Second – (30-37 Points-Red Ribbon)
Third – (25-29 Points-White Ribbon)

(USING THE 2008 BJCP STYLE GUIDELINES for Beer & Mead)

GENERAL RULES FOR ALL ENTRIES
Entry Fees: $3.00 per entry. Payment can be made via Debit or Credit Card or Check when entering your exhibit(s) online OR Check/Money Order included with your entries when you ship or deliver them. Payable to: Buffalo County Fair-P.O. Box 74, Kearney, NE 68848

Ship or deliver all entries to:
Thunderhead Brewing
18 East 21st Street
Kearney, NE 68847

Entries accepted between Thursday, July 1 and Monday, July 19, 2010. ALL ENTRIES MUST BE IN THE HANDS OF THE SUPERINTENDENTS AT THIS TIME. No entries received after this time. Judging will be at 9:00am, Saturday July 24 at Thunderhead Brewing.

****PLEASE EMAIL DOUG KRAMER-COMPETITOIN ORGANIZER AT dkramer46@charter.net or TOM HAMILTON-COMPETITION REGISTRAR AT hamiltont@yahoo.com WITH ADDITIONAL QUESTIONS.

**Awards**
Prizes will be awarded for the following:

Best of Show in Wine Division
Best of Show in Wine Runner-Up
Best of Show in Beer
Best of Show in Beer Runner-UP
Best of Show in Wine Labels
Person with the Most Entries
Best Mead
Best Mead Runner-UP
Best Brewer(Most 1st Place Winners/Most Points

Additional Awards:

Premiums for classes 760 – 888
Blue $2.50; Red $2; White $1

RULES FOR BEER & MEAD ENTRIES
1. Beer entries must be submitted in two (2) 12 oz. brown or green bottles, crown top. Mead must be submitted in two (2) 12 oz. brown or green bottles or one 23-27 fl Oz wine bottle. There is no limit to the number of entries per exhibitor.
2. No bottles, caps or corks will be accepted that have markings on them, other than the OFFICIAL ENTRY LABEL. Entries bearing such will be refused.
3. Only the Superintendents, Judges, Helpers, and Scorekeepers will be allowed in the judging area.
4. Exhibitors and spectators are not allowed to converse with the judges during the competition. Violators will be disqualified or asked to leave the building.
5. Judges may enter the competition, but will not be allowed to judge in a category in which they have entered.
6. Decisions of the judges are final.
7. All entries must be homemade, according to Fair Rules by amateur home brewers. Commercial beers and brew makers may not enter.
8. All bottles will be disposed of after the fair.
9. Please list the type of beer you are entering, e.g. Cherry Wheat, Dry Stout, Trappiest Ale, etc. Do not list the name of beer, e.g.; Terminator Stout.

LIGHT LAGER
Classes
760. Lite American Lager (1A)
761. Standard American Lager (1B)
762. Premium American Lager (1C)
763. Munich Helles (1D)
764. Dortmunder Export (1E)

PILSNER
Classes
765. German Pilsner (Pils) (2A)
766. Bohemian Pilsener (2B)
767. Classic American Pilsner (2C)

EUROPEAN AMBER LAGER
Classes
768 Vienna Lager (3A)
769. Oktobertest/Marzen (3B)
DARK LAGER
Classes
770. Dark American Lager (4A)
771. Munich Dunkel (4B)
772.Schwarzbier (Black Beer) (4C)

BOCK
Classes
773. Mailbock/Helles Bock (5A)
774. Traditional Bock (5B)
775. Doppelbock (5C)
776. Eisbock (5D)

LIGHT HYBRID BEER
Classes
777. Cream Ale (6A)
778. Blonde Ale (6B)
779. Kolsch (6C)
780. American Wheat or Rye Beer (6D)

AMBER HYBRID BEER
Classes
781. Northern German Altbier (7A)
782. California Common Beer (7B)
783. Dusseldorf Altbier (7C)

ENGLISH PALE ALE
Classes
784. Standard/Ordinary Bitter (8A)
785. Special/Best/Premium Bitter (8B)
786. Extra Special/Strong Bitter (English Pale Ale) (8C)

SCOTTISH AND IRISH ALE
Classes
787. Scottish Light 60/-(9A)
788. Scottish Heave 70/- (9B)
789. Scottish Export 80/-(9C)
790. Irish Red Ale (9D)
791. Strong Scotch Ale (9E)

AMERICAN ALE
Classes
792. American Pale Ale (10A)
793. American Amber Ale (10B)
794. American Brown Ale (10C)

ENGLISH BROWN ALE
Classes
795. Mild (11A)
796. Southern English Brown (11B)
797. Northern English Brown Ale (11C)

PORTER
Classes
798. Brown Porter (12A)
799. Robust Porter (12B)
800. Baltic Porter(12C)

STOUT
Classes
801. Dry Stout (13A)
802. Sweet Stout (13B)
803. Oatmeal Stout (13C)
804. Foreign Extra Stout (13D)
805. American Stout (13E)
806. Russian Imperial Stout (13F)

INDIA PALE ALE (IPA)
Classes
807. English IPA (14A)
808. American IPA (14B)
809. Imperial IPA (14C)

GERMAN WHEAT AND RYE BEER
Classes
810. Weizen/Weissbier (15A)
811. Dunkelweizen (15B)
812. Weinzenbock (15C)
813. Roggenbier (German Rye Beer) (15D)

BELGIAN AND FRENCH ALE
Classes
814. Witbier (16A)
815. Belgian Pale Ale (16B)
816. Saison (16C)
817. Biere de Garde (16D)
818. Belgian Specialty Ale (16E)

SOUR ALE
Classes
819. Berliner Weisse (17A)
820. Flanders Red Ale (17B)
821. Flanders Brown Ale/oud Bruin (17C)
822. Straight (Unblended) Lambie (17D)
823. Gueuze (17E)
824. Fruit Lambic (17F)

BELGIAN STRONG ALE
Classes
825. Belgian Blonde Ale (18A)
826. Belgian Dubbel (18B)
827. Belgian Tripel (18C)
828. Belgian Golden Strong Ale (18D)
829. Belgian Dark Strong Ale (18E)

STRONG ALE
Classes
830. Old Ale (19A)
831. English Barleywine (19B)
832. American Barleywine (19C)
833. FRUIT BEER

SPICE/HERB/VEGETABLE BEER
834. Spice, Herb, or Vegetable Beer (21A)
835. Christmas/Winter Speciality Spiced Beer (21B)

SMOKED-FLAVORED AND WOOD-AGED BEER
Classes
836.Classic Rauchbier (22A)
837. Other Smoked Beers (22B)
838. Wood-Aged Beer (22C)
839. SPECIALITY BEER

TRADITIONAL MEAD
Classes
840. Dry Mead (24A)
841. Semi-sweet Mead (24B)
842. Sweet Mead (24C)

MELOMEL (FRUIT MEAD)
Classes
843. Cyser (Apple Melomel) (25A)
844. Pyment (Grape Melomel) (25B)
845. Other Fruit Melomel (25C)
OTHER MEAD
846. Metheglin (26A)
847. Braggot (26B)
848. Open Category Mead (26C)

STANDARD CIDER AND PERRY
Classes
849. Common Cider (27A)
850. English Cider (27B)
851. French Cider (27C)
852. Common Perry (27D)
853. Traditional Perry (27E)

SPECIALITY CIDER AND PERRY
Classes
854. New England Cider (28A)
855. Fruit Cider (28B)
856. Applewine (28C)
857. Other Speciality Cider/Perry (28D)

RULES FOR WINE EXHIBITS
1. Open to any amateur wine maker.
2. Entries must be submitted in a 23-27 fl Oz wine bottle. Only one bottle per entry is needed in all classes. Still wines should be in cork finished bottles. Sparkling wines should be champagne corks.
3. Entries shall bear no labels, markings, or bottle decorations, other than Official Entry label. Entries bearing such will be refused.
4. There is no limit to the number of entries per exhibitor. All entries in the same class by an individual exhibitor must be different. An exhibitor may enter different types of the same fruit, e.g. Raspberry Red or Raspberry Black, but not two entries just called Raspberry in the same class. Different vintage of the same type will be an adequate difference.
5. The judge’s decision will be final.
6. All dry wines must be 2% S.G.1.002 or less sugar content.
7. The Grape Wine classes must contain only grapes. They may not be blended with any other fruit. At their discretion, the judges may disqualify any wine they feel violates this rule. Their decision is final.
8. Only the Superintendent, Judges, Helpers, and Scorekeeper will be allowed in the judging area.
9. Exhibitors are not allowed to converse with judges during the competition. Violators will be disqualified.
10. Judges and Superintendents will not be allowed to enter wines for competition in any class which they are judging.
11. All entries must be homemade, according to Fair Rules, by amateur wine brewers. Commercial wines and wine makers may not enter.
12. All entries must list primary ingredients as noted below: Apple, Zinfandel, Chenin Blanc, Rhubarb, Elderberry, etc. (it would be helpful to the judges to list any secondary ingredients also.)
13. All bottles will be disposed of after the Fair.

WINES
Classes
865. Dry Red Vinifera Grape Wines – to include all dry red wines from Vinfera grapes, not concentrates, e.g. Zinfandel, Cabernet Sauvignon, Alicante, Petite Sirah, etc.
866. Dry White Vinifera Grape Wines – to include all dry white wines from vinifera grapes, not concentrates. E.g. Chardonnay, Rsisling, Gewurtztraminer, Sauvignon Blanc, etc.
867.Dry Red Hybrid & Native American Grape Wines – to include all dry red wines from French hybrid and native American grapes e.g. Foch, Baco Noir, Leon Millot, Wild Grape & Concord.
868. Dry White Hybrid & Native American Grape Wines – to include all dry white wines from French hybrid and Native American grapes.e.g. Seyval Blanc, Vignoles, Ravet Delaware, Niagra, etc.
869. Dry Grape Concentrate Wines – includes all dry grape wines produced from concentrates, both red and white.
870. Dry Fruit Wines – to include all dry fruit wines excluding wild native fruits in fruit and berry wines. e.g. Apple, Peach, Cherry, Melon, Citrus, etc.
871. Dry Berry Wines – to include all dry berry wines, e.g. Raspberry, Blackberry, Cranberry, Boysenberry, Etc.
872. Dry Wild Native Fruit Wines – to include all dry wines produced from Elderberry, Wild Plum Gooseberry, Wild Cherry, Mulberry, etc. not Concord and Wild Grapes.
873. Dry Rose Grape Wines – to include all grapes wines made in a rose style/color. The variety can be vinfera, labrusca or hybrid.
874. Dry Novelty Wines – include all dry wines produced from vegetables, herbs and flowers. This includes Rhubarb wine.
875. Sweet Red Vinifera Grape Wines – to include all sweet red wines from vinifera grapes, not contrates e.g. Zinfandel, Cabernet Sauvignon, Alicante, Petite Sirah, etc.
876. Sweet White Vinifera Grape Wines – to include all sweet white vines from vinfera grapes, not concentrates, e.g. Chardonnay, Reisling, Gewurtztraminer, Sauvignon Blanc, etc.
877. Sweet Red Hybrid & Native American Grape Wines – to include all sweet red wines from French hybrid and Native American grapes. E.g. Foch Baco Noir, Leon Millot, Wild Grape and Concord.
878. Sweet White Hybrid & Native American Grape Wines – to include all sweet white wines from French hybrid and Native American grapes. E.g. Seyval Blanc, Vignoles, Ravat, Delaware, Niagra, etc.
879. Sweet Grape Concentrate Wines – to include all sweet grape wines produced from concentrates, both red and white.
880. Sweet Fruit Wines – to include all sweet fruit wines excluding wild native fruit in fruit and berry wines. e.g. Apple, Peach, Cherry, Melon, Citrus, etc.
881. Sweet Berry Wines – to include all sweet berry wines i.e. Raspberry, Blackberry, Cranberry, Boysenberry, etc.
882. Sweet Wild Native Fruit Wines – to include all sweet wines produced from Eldeberry, Wild, Plum, Gooseberry, Wild Cherry, Mulberry, etc. not Concord and Wild Grape.
883. Sweet Rose Grape Wines – to include all sweet grape wines made in a rose style/color. The variety can be vinifera, labrusca or hybrid.
884. Sweet Novelty Wines – to include all sweet wines produced from vegetables, herbs and flowers. This includes Rhubarb wine.
885. Champagne and Sparkling Wines, Sweet & Dry – to include ALL carbonated wines. Exhibitor must list major ingredient and whether the entry is sweet or dry.
886. Specialty Wines – to include all wines made with special processes such as fortifying with alcohol, carbonic maceration, etc. e.g. Port Sherry, Cordial and Nouvean. Exhibitor must list major ingredient, special process and whether the entry is sweet or dry.
Wine Entry Only Label
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(Please enter all information and print legibly)
Name:
Address:
City/State/Zip:
Phone/Email:
Wine Class:
(from the General Rules)
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BEER AND WINE LABELS
887. The beer label must be mounted on a 5×7 mat board with the entrants name, address and phone number on the back.
888. The wine label must be mounted on a 5×7 mat board with the entrants name, address and phone number on the back.