The Regulation of Opened Ukrainian Beer Tasting Contest East European Beer Award 2019

East European Beer Award
For the third time, the only independent and opened, professional tasting competition East European Beer Award 2019 will be held on October 8-9, Rivne, within the framework of the Forum of brewers and restaurateurs, to be organized by publishing and informational project «Technologies and Innovations» in collaboration with Kiev Beer League. The hotel and restaurant complex Aivengo will host a beer tasting competition.

The organizers of the beer competition are an international specialized magazine for brewers «Beer. Technologies and Innovations» and the Ukrainian Association of beer sommeliers Kyiv Beer League.

We’re glad to invite to participate in the beer tasting competition both Ukrainian and foreign beer enterprises, beer brands of any scale, from large national beer producers to medium and small breweries, restaurants-breweries, including contract brewers.

To participate in the beer competition, you need to submit previously application for participation till October 2, 2019, after receiving organizers’ confirmation, you should fill in files or a scan-copy of applications for your submitted beer samples and send by e-mail info@uabeerawards.com, beforehand pay a registration fee of 600 UAH (VAT free) for each beer sample. Moreover, you should provide not less than 6 liters each declared beer sample in plastic or glass containers or tin cans no later than 24 hours before the start of the tasting beer competition. It means deadline 9:00 a.m till October 8, 2019. Any beer producer (brand) can send as many beer samples as want because we don’t set any limit.

Delivery of beer samples at the expense of the contestants at the following address: Ukraine, Rivne Oblast, Rivne district, Kolodenka village, Zelena str., 53, hotel restaurant complex Aivengo. (the route Kyiv — Chop, 328 km.) Organizers are not responsible for the packaging and delivery of beer samples on the way to the contest.

According to the results of the Tasting competition, the best beer samples in each category (gold, silver and bronze medals) and the best beer from the list of submitted samples for the competition (Grand Prix of the competition) will be determined. A special prize and a diploma «The Best Brewery -2019»  will also receive a brewery (brand) for the largest number of awards in declared categories.

The Panel of Judges:

The panel of judges is formed from professionals and enthusiasts of the beer industry, in particular, representatives of the participating companies, as well as independent beer judges. The minimum number of beer judges — 50 persons.

Thus, each contestant can submit the application to the panel of judges for the introduction of one of his beer judges (tasters.) An application form for registration of an independent beer judge can be submitted via the site till October 7, 2019. The ultimate decision on enrollment to the beer judges is taken by the organizers on the basis of the provided information, taking into account his tasting and brewing experience, diplomas, certificates issued by the Kiev Beer Academy, London Beer Academy, Prague Beer Academy, etc. The organizers reserve the right to invite to the participation of foreign experts, engaged in brewing to be as a part of Judges Panel.

The Process of Tasting, Evaluation, and Awarding:

The objective assessment is provided within the one category by the method of blind tasting, in particular, by visual and organoleptic methods in several rounds accordingly with the following parameters:

— Color;

— Aroma;

— Taste;

— Mouthfeel;

— Overall impression.

According to the results of the first round, a maximum of 50% beer samples will be selected, participated in the competition having in the rank the best scores, to get into the second round. According to the results of the second round, a maximum of 50% beer samples will be selected, with the best scores, to be able to go into the final round. Thus, according to the results of the final round, three beer samples will be selected having the best rating. And, the sample with the highest overall score according to the final round will be awarded a gold medal in the appropriated category. The next two samples are awarded appropriately silver and bronze medals in the appropriated category. In case, if the sum of the highest scores coincides between two beer samples in the final round, a corrective tour will be carried out for these samples to define the finalist among them.

In case, if the number of declared beer samples in one category will be less than seven samples, the organizers reserve the right to unite beer categories into one that is similar in style.

In the first round, all declared beer samples will be taking part in the competition. In case, if the number of samples in the first round will exceed the number of tasters and the ability of pouring, so the round will be divided into several rounds. After defining winners in all categories, the final tasting will be taking place awarding the Grand Prix.  In the tasting for awarding Grand Prix, all the winners’ samples that received gold medals in the appropriated categories will participate. Thus, the tasting will be carried out blindly in one step regardless of the number of samples. According to the results of the tasting, Grand Prix will receive the beer sample having the highest scores. In case of getting the same scores for several beer samples, the corrective round among these samples will be carried out for determining the best of the best.

The organizers also establish a special award the Best Brewery of the Year, for the brewery, which will win the biggest number of medals including gold, silver and bronze medals in submitted categories, for the exception Grand Prix, will be awarded.

Independent Audit of the Competition:

The Independent Auditor of the Tasting Competition East European Beer Award 2019 is IP and Law firm Pakharenko & Partners, which will be as a guarantor of qualitative and independent processing the results of the competition providing transparency accordingly to this Regulation.

The List of Beer Categories:

1 Pale Lager — bottom- fermented light beer. The initial density 10-12.99%, bitterness — 10-35 IBU.

2 Pale Lager Special — bottom- fermented light beer. The initial density from 13%, bitterness — 10-35 IBU.

3 Dark Lager — Bottom- fermented dark beer. The initial density 10-13%; bitterness-10-35 IBU.

4 IPA- top-fermented light Ale. The initial density 12-17%; bitterness from 40-70 IBU.

5 Double IPA- top-fermented light Ale. The initial density 15.5% — 20%, bitterness from 60-120 IBU

6 Pale ale — top-fermented light Ale. English or American style is allowed. The initial density 12-15%; bitterness — 25-60 IBU.

7 Porter / Stout — top -fermented dark beer with using special malts. The initial density from 12% to 14.99%; bitterness from 20 IBU. Lactose and other additives are allowed.

8 Porter/Stout Special — top -fermented dark beer with using special malts. The initial density from 15%, bitterness from 20 IBU, Lactose and other additives are allowed.

9 Witbier / Weizenbier — wheat beer, the percentage of wheat malt for Weitzens no less than 30%, for Witbiers are allowed unsweetened wheat grains and additives such as spices and orange peels. The initial density 12-17%.

10 Flavor Beer (Herbal / Ginger / Root / Gruit) is allowed top or bottom- fermented beer with using of natural flavors — herbs, spices, syrups, gruit, etc.  The initial density 10-16%; color from 2 to 60 EBC.

11 Belgian Style Ale  — top- fermented light 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 initial density from 12 to 14%.

12 Belgian Strong Ale — top-fermented light 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 initial density from 14%.

13 Red / Amber / Semi-Dark — top or bottom fermented semi-dark beer. Color from 20 to 40 EBC, and bitterness from 10 IBU.

14 Sour-Wild—  beer that is made with using special microorganisms or by the method of kettle souring (sour mash) is allowed versions with adding berries, syrups, herbs, fruits, etc.

15 Cider — is a fermented beverage made from apples or pears raw material, is allowed additives as berries fruits and syrups.

16 Special Beer — all other beer that is not appropriate to the 10 previous categories. For example, light or dark ales or lagers, any experimental varieties without having limits in color level, bitterness, or initial density.