Regulations on the open Ukrainian Tasting competition of beer and cider East European Beer Award 2022

31 August 2021

East European Beer Award 2022

The organizers of the contest are the madia group “Technolohies&Innovations” and “Beer. Technologies and Innovations », an international specialized magazine for brewers, and the Ukrainian Association of Beer Sommelier Kyiv Beer League. VI Tasting competition of beer and cider East European Beer Award 2022 will take place on March 2-4, 2022 in Rivne. Both Ukrainian and foreign breweries and breweries of any size are invited to participate in the contest: from large national beer producers to small and medium-sized breweries, breweries, mini breweries and contract brewers.

To participate in the competition, it is necessary to fill in the preliminary application before February 25, 2022, after confirmation by the organizers, to file and send to the e-mail beertechdrinks@gmail.com files or a scan-copy of applications for samples of competitive beer, to pay a registration fee of 25 euro for each sample of beer and provide not less than 6 liters of each claimed sample in plastic or glass containers or tin cans not later than 24 hours prior to the start of the tasting contest (until 10:00 am on March 1, 2022). Number of samples from One manufacturer (brand) is not limited.

Delivery of samples is carried out at the expense of the contestants at the following address: Ukraine, Rivne oblast, Rivne district, Kolodenka village, Zelena str., 53, hotel restaurant Aivengo. (the route Kiev – Chop, 328 km). Organizers are not responsible for packaging and delivery of beer samples to the contest.

According to the results of the Tasting competition, the best samples in each category (gold, silver and bronze medals) and the best beer from the list of submitted for the competition (Grand Prix of the competition) will be determined. A special prize and a diploma “The Brewery of the Year-2021” will also receive a brewery (brand) for the largest number of awards in categories.

 Jury:

Jury is composed of professionals and enthusiasts of the beer industry. These are representatives of the participating companies, as well as independent beer judges. The minimum number of beer judges is 50 people.

Each contestant can apply to a judge panel for one of his beer judges (a tasters). An application for the registration of an independent beer judge may be filed by the applicant through the site by February 29, 2022. The decision to enroll in beer judges is taken by the organizers on the basis of the data provided (tasting and brewing experience, certificates and certificates issued by the Kyiv Beer Academy, London Beer Academy, Prague Beer Academy, etc.). Organizers reserve the right to request brewing experts from abroad at the Judges’ Panel.

Categories 2022

  1. Pale Lager — bottom- fermented pale beer. Plato: 10-12.99%, bitterness — 10-35 IBU.
  2. Special Pale Lager — bottom- fermented pale beer. Plato: from 13%, bitterness — 10-35 IBU.
  3. India Pale Lager — bottom- fermented pale beer with dry hopping
  4. Dark Lager — Bottom- fermented dark beer. Plato: 10-13%; bitterness-10-35 IBU.
  5. IPA — top-fermented pale ale. Plato: 12-17%; bitterness from 40 to 70 IBU.
  6. Double IPA — top-fermented pale ale. Plato: 17-19%; bitterness from 60 to 120 IBU.
  7. Experimental IPA – top-fermented beer with special malts and cereals with additives in the form of lactose, fruits, spices ets. (Milkshake IPA, Brut IPA, New England IPA, Black IPA і т д.).
  8. Pale ale — top-fermented pale Ale. English or American style is allowed. Plato: 12-15%; bitterness — 25-60 IBU.
  9. Porter / Stout — top/bottom -fermented dark beer with using special malts. Plato: from 12% to 14.99%; bitterness from 20 IBU. Without lactose and other additives.
  10. Special Porter / Stout — top/bottom -fermented dark beer with using special malts. Plato: from 15%, bitterness from 20 IBU, Without lactose and other additives.
  11. Sweet Stout— top/bottom -fermented dark beer with using special malts and cereals with additives in the form of lactose, coffee, cocoa, chocolate, sweet natural syrups and more.
  12. Weizenbier— German type wheat beer. The percentage of wheat malt no less than 30%. No additives such as spices and orange peels or others.
  13. Witbier  — belgian style wheat beer. Allowed unmalted wheat grains and additives such as spices and orange peels.
  14. Flavor beer (herbal / ginger / root / grut). Top or bottom- fermented beer with using of natural flavors — herbs, spices, syrups, grut, etc. Plato: 10-16%; color from 2 to 60 EBC.
  15. Belgian style ale — top- fermented pale or dark beer, in Belgian style. Color from 2 to 60 EBC. The use of the Belgian yeast strains is mandatory. Bitterness is non-limited. Dry hopping is allowed and he Plato: from 12 to 14%.
  16. Belgian strong ale — top-fermented pale or dark beer in Belgian style. Color from  2 to 60 EBC . The use of the Belgian yeast strains is mandatory. Bitterness is non-limited. Dry hopping is allowed and Plato: from 14%.
  17. Red / amber / semi-dark — top or bottom fermented semi-dark beer. Color from 20 to 40 EBC, and bitterness from 10 IBU.
  18. Sour/Wild beers made using special microorganisms or kettle souring (sour mash) are allowed versions with the addition of berries, syrups, herbs, fruits, etc.
  19. Non-alcoholic Beer – beer any style with ABV to 0,5%.
  20. Special beer — all beer varieties that cannot be added to the 15 previous categories. For example, pale or dark ales or lagers, any experimental varieties without limit in color level, bitterness, or plato.
  21. Sweet Cider – alcoholic beverage made from the fermented juice of apples or pear. Allowed supplements in the form of berries, fruits and syrups. Final gravity from 3.00 Plato
  22. Dry Cider– alcoholic beverage made from the fermented juice of apples or pear. Allowed supplements in the form of berries, fruits and syrups. Final gravity to 2,99 Plato

Tasting, evaluation and rewarding process:

Objectivity of evaluation is provided within the framework of one category by the method of blind tasting by visual and organoleptic methods in several rounds according to the following parameters:

  • Color ;
  • Aroma (aroma);
  • Flavor;
  • Mouthfeel;
  • Overall impression

As a result of the first round, a maximum of 50% of the beer samples selected in the competition are selected, with the best estimates. They are in the 2nd round. By the results of the second round, a maximum of 50% of the best-rated samples in this round that qualify for the final round are selected. Following the results of the final round, three samples with the best grades are selected. A sample that has received the highest overall score by the results of the final round is awarded with a gold medal in the appropriate category. The following two samples, respectively, are awarded with silver and bronze medals in the appropriate category. In the event that the sum of the points of any of the three samples with the highest marks coincides, a corrective tour among these samples is made, the results of which determine the winners.

In case if the number of samples submitted for a competition in one category is less than seven, the organizers reserve the right to combine the nearest categories, similar in style.

In the first round, all the samples submitted for the competition take part. If the number of samples in the first round exceeds the number of tasters and the ability to pour, the round is divided into several rounds.

After defining the winners in all categories, the Grand Prix of the festival is awarded. This award received by Brewery (brand) to gain the highest overall number of awards (gold, silver and bronze medals) in the categories.