Limbo Challenge 2020 Edition Info

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.