THE QUEENSLAND ASSOCIATION OF AMATEUR WINE AND BEER MAKERS'
GUILDS INCORPORATED

2002 STATE CHAMPIONSHIPS

-OFFICIAL SCHEDULE-

BEER COMPETITION

CLASS #
	
CLASS TITLE	
DESCRIPTION	
1

	LIGHT BEER

	
Colour - Pale gold to light amber. Clarity - Bright and clear. Condition - Well carbonated. Head - good. Aroma - Low hop, no fruity esters. Flavor - clean smooth hop / malt balance. Light body. Alcohol by volume must not exceed 3. 5%. Al. % by Vol. approximates (OG - FG ) divided by 7.5
		
2

	PALE LAGER

	
Colour - Pale Gold to Amber. Clarity - Bright and clear. Condition - Well Carbonated. Head - Good. Aroma - Low to medium malt and hops, no fruity esters. Flavor - Clean, balanced low malt and hops. Light body. As distinct from Pilsners, these beers are less bitter and often emphasize maltiness. 
	
3
	PILSNER
	
Colour - Pale gold to light amber. Clarity - Clear. Condition - Well Carbonated.
Head - Prominent, good retention. Aroma - Clear, no fruity esters. Low to medium noble hop. Flavor - Crisp, medium to high bitterness, balanced by dry malty aftertaste. Body light to medium. As distinct from other pale lagers Pils are always higher in bitterness and emphasize noble hop character.
	
4

	PALE ALE/BITTER ALE

	
Color - Gold to deep copper. Clarity - Clear, sometimes slight haze. 
Condition - Medium carbonation. Head - Good retention. Aroma - Shows low to medium malt, hop and esters. Flavor - Medium maltiness and fruitiness. Bitterness is medium to high. Body is light to medium. These are usually generously hopped yet malt balance is maintained resulting in less bitterness perception than one would expect.
	
5

	DARK BEER

Colour - Deep amber, dark brown or ruby. Clarity - Clear. Condition - Low carbonation. Head - Dense and rich. Aroma - Roast malts, low hops. Flavor - Rich and complex roast malt tones overshadow hops, sometimes slightly woody, fruity esters are low to nil. Medium to full body.
	
6

	DRY STOUT

	
Colour - Black opaque. Clarity - Polished, not muddy. Condition - Medium carbonation. Head - Rich and prominent with good retention. Cream color preferred, brownness a detraction. Aroma - Roasted barley predominates. Hops and esters overshadowed and very low. Flavor - Characterized by a caramel maltiness at first with a distinct dry roast bitter finish. Body is medium. Sometimes these beers are slightly acidic.
	
7

	SWEET STOUT

	
Colour - Black opaque. Clarity - Polished, not muddy. Condition - Medium carbonation. Head - Rich and prominent with good retention. Cream colored. Aroma - Complex malt. Flavor - Malty sweetness with chocolate and caramel tones. Hop flavor very low if noticeable. Full body. These stouts differ from the dry variety, having a sweeter complex malt flavor, lacking the dry roast bitter finish and have a more full mouth feel.
	
8

	WHEAT BEER

Colour - Pale yellow to pale gold. Clarity - Sometimes cloudy. Condition - High carbonation levels. Head - Prominent fine and white. Aroma - Complex, fruity esters, low malt, hop low to nil. Flavor - Complex fruity flavors acceptable, phenolic like cloves, nutmeg, smokey or vanilla. Sometimes banana like. Body is light. 
	
9
	PALE ALE / BITTER ALE
(KIT BASED)
	
Description - as per Class 4, but must be based on a kit beer. Brand and type of kit to be noted on entry form.
	
10
	BROWN ALE
	
Description - as per Class 5, but must be based on a Kit Beer. Brand and type of kit to be noted on entry form.
	
11
	FRUIT BEER
	
Description - Any classic style using fruit as an adjunct during fermentation to produce an obvious yet harmonious flavor. Type of fruit to be noted on entry form. 
	
12

	STRONG ALE

Colour - Light to deep amber or copper. Clarity - Clear. Condition - Low carbonation.  Head - Cream, dense and rich. Aroma - Medium maltiness with low to medium hops. Flavor - Rich maltiness balanced with medium hop bitterness. Alcohol content obvious. Full bodied. ( alc/vol 6.0 to 11.0% ) 

RULES AND CONDITIONS
1.		Entries must be the product of the person entering, who must be a financial member of the QAAWBG.
2.		Entries are restricted to two (2) bottles per person per Class. A particular batch of beer may be entered only once in the Competition.
3		Entries will be accepted between 2 pm and 4 pm on Saturday, 25th August 2002 at the following address:
Laidley Showgrounds (use of venue kindly supplied by Laidley Show Society), Hayes Street, LAIDLEY, Q, 4341.
No entries will be accepted after 4 pm. Distant entrants should make appropriate arrangements - Contact Ron Munro (07) 5465 2265.
Entries must be submitted (and will be judged) at room temperature.
4.		AlI care will be taken with entrees but no responsibility accepted.
5.	Special labels obtainable from the Chief Steward in advance are mandatory for acceptance of entrees. These will cost $1.00 each inclusive of entry fee. Extra labels will be available at the entry point.
6.	An entry form is provided to simplify the administration and assist entrants. Each form, duly complete and signed, must accompany the entries to which it relates and all entrees must appear on the form. A space has been provided on the entry form for entrants to state (if they wish) if the beer has been made from a kit and, if so, which kit. This applies to ALL CLASSES. As COOPERS BREWERY has provided a trophy for Champion kit beer, it is recognised that entries in any class may be entitled to consideration. Particulars, if provided, need not be shown on the bottle label. Entrants are reminded that kit beers have always been permitted in any class (Clause 15).
7.		Upon entry, the beers become the property of QMWBG, and after judging, the contents of the bottles will be discharged to waste.
8.	Judge will be a member of the AMATEUR WINE/BEERMAKERS QUEENSLAND GUILD OF JUDGES or suitably qualified persons appointed by that body. No person shall judge any class wherein a member of his or her household has entered beer.
9.	Judge, Chief Steward and officiating Stewards shall be the only persons present during the Judging and must be financial members of an affiliated club or members of the Judges Guild.
10.	Beer entered obviously out-of-class will be disqualified. Beers entered In Class 1 may be tested for alcohol and will be disqualified lf the level exceeds 3.5%
11.	750ml (26oz) brown beer bottles are to be used. Bottles are to be clean and free from flaws.
12.	Each bottle shall be sealed with a new, clean, unbranded, gold coloured crown seal of good quality. For safety during judging, all beers must be degassed prior to entry. That is: - chilled, opens to allow excess gas to escape and recapped a few days prior to entry.
13.	The airspace should measure 4.5 to 6.5 cm (1.75 to 2.5 in) from the top of the bottle.
14	Entries will be judged on presentation as well as contents. All beers should present a reasonable lasting head.
15.	Kit based beers may be entered in any class. Classes 9 and 10 are only open to kit based beers.
16.	Entrants are required to print by hand in black or blue ink at the foot of the white label:
--Class number
--immediately alongside, if applicable) N for Novice entries.
Data should be in capitals, without underlining, brackets, quote marks, etc which might appear to lead to the identity of the entrant. The entrant's name, club, and beer batch identity (use batch no. or date or simply A/B to distinguish) should be written on the central portion of the label, which will be hidden by folding the top down AFTER ACCEPTANCE. Do not fold the label down. The Iower edge of the white label should be approximately 5 cm (2 in) from the base of the bottle.
17	Details on the entry form should correspond with those on the label. ''Entry number'' will be allocated randomly at point entry.
18	AII entries will be judged, and comments will be returned to competitors via their respective club.
19.	Serious infringement of these rules and conditions may render the entrant subject to disqualification from this competition and suspension from future QAAWBG competitions.
20.	The decisions of the Judges and Chief Steward are final and no discussion or correspondence will be entered into.

AWARDS
A		INDIVIDUAL COMPETITION
i.	Only one First, one Second and one Third place certificates will be awarded in each class. Gold, Silver and Bronze awards may be allocated in each class at the Judges discretion. Highly Commended Certificates will accompany each Gold, Silver or Bronze award not receiving a First, Second or Third place.
ii.		A trophy will be awarded to each FIRST PLACE WINNER.
iii.	A trophy will be awarded to the CHAMPION NOVICE BEERMAKER (being an entrant who has not received a Gold, Silver or Bronze award in any previous beer section Brisbane Challenge Trophy/Queensland State Championships or National Championships).
iv.		Trophies will be awarded for the RESERVE CHAMPION BEER and to the RESERVE CHAMPION BEERMAKER.
v.		A trophy will be awarded for the CHAMPION BEER of the competition.
vi.	A trophy will be awarded to the CHAMPION BEERMAKER of the competition (on points basis: First 3, Second 2, Third 1, plus Gold 5, Silver 3, Bronze 1).
vii.	Perpetual trophies: The QAAWBG CUP will be held by the Champion Beermaker and the CSR TROPHY will be held by the maker of the Champion Beer for the year. The REDCLIFFE & DISTRICT GUILD TROPHY will be awarded to the CHAMPION ALL-ROUNDER (highest aggregate points in wine and beer competitions, with at least 1 point in each), a smaller trophy to be retained by the winner. The BRITANNIA INN ALE HOUSE RESTAURANT TROPHY will be held by the maker of the Champion Novice Beer for a year.
viii.	A trophy has been provided for CHAMPION KIT BEER (see Clauses 6 and 15).

B		GUILD COMPETITIONS
The points awarded in the individual competition will be tallied on a club basis, and the Queensland club gaining the most points will be awarded the (perpetual) CRAVEN FILTER SHIELD. The TROPHIES 'R' US TROPHY will be awarded to the guild with the highest aggregate points in wine and beer competitions with at least 10 points in each.

C		PRESENTATION DINNER
A Special Function will be held on Saturday, 7th September 2002 at the Holland Park RSL Hall, Arnold St, Brisbane commencing 6:45 pm.
Admission will be by ticket only, obtainable from the Treasurer, price to be advised.

HOPE TO SEE YOU THERE

COMMITTEE

President	-	Mark Sander	-	BABB	(07) 3341 0641	
Vice President	-	Jack Faber	-	LABG	(07) 5465 1404	
Secretary	-	Bill Howie	-	FG	(07) 3355 6664	
Treasurer	-	John Harvey	-	WS	(07) 3264 6367	
Competition Secretary	-	Mark Sander	-	BABB	(07) 3341 0641	
Chief Steward	-	Jenny Navie	-	WS	(07) 3814 4930	
Assistant Steward	-	Ron Munro	-	LABG	07) 5465 2265