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Rules
*** PLEASE READ THIS ***
Entries dropped off at the drop off locations shall be in sealed boxes. The drop off locations have been instructed to not take your entries in six pack holders. If you somehow get the drop off location to take your entries in a six pack holder, we will disqualify your entries at login. You have been warned.
*** END OF PLEASE READ THIS ***
We are using Paypal exclusively this year. The system is set to pay before print so you will need to pay your fees before you can print your entry sheets and bottle labels.
This is an American Homebrewers Association and BJCP-sanctioned competition. This contest is open to all amateur hombrewers and is restricted to non-commercial, home brewed beers. Items produced on the premises of commercial breweries, including brew-on-premises establishments, are not eligible.
The competition is open to styles of beer traditionally considered "session beers" and generally having an original gravity of 1.050 or less. Beer Judge Certification Program criteria will be used in judging the entries.
Entries are restricted to one per sub-category, with no limit for the overall category with this clarification: Fruit Beer is considered a sub-category. Fruit Beer & Spice/Herb/Vegetable Beer and Other Smoked & Wood Aged Beer must be based on one of the other subcategories in the competition.
The overall competition is limiting entries to 250.
The spirit of this competition is session beers. We have included some sub-categories that have a possible OG larger than 1.050. If a beer is deemed to be larger than 1.050 OG, the organizer may exclude an entry from winning a medal. Please do not make us make that decision!
Packing Instructions:
If you desire to ship your entries, we recommend that you allow two inches of packing material between the borders of the box and your bottles. Fill spaces between the bottles with packing material (Styrofoam, ghost farts, etc). Wrapping each entry in bubble wrap is helpful. Enclose all entries in a plastic bag and seal the bag. Do not use the U.S. Mail -- it is illegal. UPS or other shippers may not accept your package if it is labeled "beer". You might list the contents as kitchen samples, yeast samples, yeast by-products, or homebrew supplies.
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BJCP 2015 Judging Styles
If a style's name is hyperlinked, it has specific entry requirements. Click or tap on the name to view the subcategory's requirements.
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Judging Session Locations and Dates
Closing Entry
Thursday, July 30, 2020 5:00 PM, CDT
Mike Grover's House
Saturday, August 8, 2020 9:00 AM, CDT
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Best of Show
The 1st place entry in each table (except Lawnmower) will advance to the Best of Show (BOS) round with the three top Best of Show beers being selected.
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Awards
Prizes: First, Second, and Third Place medals will be awarded to entries in each Table (Medal Category). Additionally, First place receives an etched glass! The Limbo Challenge Medals are some of best in the LSC.
First place in the Lawnmower Beer Table will receive the Limbo coveted Golden Lawnmower blade. Second and third places receive trophies as well.
The Limbo committee reserve the right to collapse a category into another if sufficient entries are not received.
Awards will be available for pick up after the ceremony concludes. Awards not picked up will be mailed to participants. Score sheets will be scanned and will be available on the BCOEM system via the entrants account page. Results will be posted to the competition web site after the ceremony concludes.
Disclaimer: All decisions of the Limbo Challenge Committee and Judging Staff are to be considered final. Be assured that every effort will be made to create an uncompromising, blind-tasting environment for the judging of all entries.
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Awards Ceremony
No Awards Ceremony this Year
N/A
Saturday, August 22, 2020 6:00 PM, CDT
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Circuit Qualification
Lone Star Circuit
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Young, unfiltered, unpasteurized versions of the traditional German beer styles, traditionally served on tap from the lagering vessel. The name literally means "cellar beer" - implying a young, fresh beer served straight from the lagering cellar. Since this serving method can be applied to a wide range of beers, the style is somewhat hard to pin down. However, there are several common variants that can be described and used as templates for other versions. Sometimes described as Naturtrub or naturally cloudy. Also sometimes called Zwickelbier, after the name of the tap used to sample from a lagering tank.
Entry Info: The entrant must specify whether the entry is a Munich Kellerbier (pale, based on Helles) or a Franconian Kellerbier (amber, based on Marzen). The entrant may specify another type of Kellerbier based on other base styles such as Pils, Bock, Schwarzbier, but should supply a style description for judges.
Recognizable as an IPA by balance - a hop-forward, bitter, dryish beer - with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%); if no strength is specified, standard will be assumed. This subcategory is a catch-all for entries that DO NOT fit into one of the defined BJCP Specialty IPA types: Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, or Red IPA. Entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) - except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA). If the entry falls into one of the currently defined types (Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, Red IPA), it should be entered into that salient subcategory type.
Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character.
Entry Info: The entrant must specify the strength (table, standard, super) and the color (pale, dark).
A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.
Entry Info: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
An interesting and refreshing variation on the base style, often drier and fruitier than expected, with at most a light acidity. Funky notes are generally restrained in 100% Brett examples, except in older examples.
Entry Info: The entrant must specify either a base beer style (classic BJCP style, or a generic style family) or provide a description of the ingredients/specs/desired character. The entrant must specify if a 100% Brett fermentation was conducted. The entrant may specify the strain(s) of Brettanomyces used, along with a brief description of its character.
A sour and/or funky version of a base style of beer.
Entry Info: The entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer.
A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.
Entry Info: Entrant must specify the type of fruit, spice, herb, or wood used. Entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer. A general description of the special nature of the beer can cover all the required items.
A harmonious marriage of fruit and beer, but still recognizable as a beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit used. Soured fruit beers that aren't lambics should be entered in the American Wild Ale category.
A harmonious marriage of fruit, spice, and beer, but still recognizable as a beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit and spices, herbs, or vegetables (SHV) used; individual SHV ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).
A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit used. The entrant must specify the type of additional fermentable sugar or special process employed.
A harmonious marriage of SHV and beer, but still recognizable as a beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Info: The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).
A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Entry Info: The entrant must specify a Classic Style base beer. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable.
A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Entry Info: The entrant must specify a base beer style; the base beer does not have to be a Classic Style. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant must specify the additional ingredients or processes that make this a specialty smoked beer.
A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.
Entry Info: The entrant must specify the type of wood used and the char level (if charred). The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood has been used, the entrant must supply a brief description of the sensory aspects the wood adds to beer.
This style is the ultimate in creativity, since it cannot represent a well-known commercial beer (otherwise it would be a clone beer) and cannot fit into any other existing Specialty-Type style (including those within this major category).
Entry Info: The entrant must specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant must provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for comparison.
