World Beer Awards 2010

The World Beer Awards are the global awards selecting the very best internationally recognised beer styles. Organised by tastingbeers.com, this annual tasting selects, awards and promotes the 'Best Beers in the World' to consumers throughout the world.

• Entry form
• Judging
• Timetable
• Styles

Entry form

Select the entry form for the region in which you are based; Europe, the Americas and Asia - each with their own delivery address. Just choose a button below to download your entry form. If you have any questions email Sophie Donovan, sophie@tastingbeers.com

• Asia
• Europe
• U.S.A

Judging

The process
Judging is blind with regional style heats held in Europe, the USA and Asia. Each region has its own Chairman and selects the style winner in each region. Winners of each style in each region are then tasted against each other to select the World's Best Style. From these world winners we can then select the World's Best Ale, Lager, Stout & Porter and Wheat Beer, and from which the World's Best Beer is selected.

The judges
For 2010 the World Beer Awards broadens its judging panel yet further, with expert judges in Europe, the USA and Asia, each with its own regional chair under the guidance of the International Chairman, Roger Protz.

Stage 1 & 2: Judges in each of Europe, the USA and Asia, chaired by the regional Chairman. Stage 3: Leading journalists, retailers, buyers, brewers and brewing marketers. Stage 4: The international judging panel, with leading journalists, retailers, buyers, brewers and brewing marketers.

The criteria
Entrants will be tasted blind and marked to an agreed and strictly enforced marking system. As well as aroma, flavour, appearance/condition, mouthfeel and finish the judges will look for beer with balance, character, complexity and quality. Each criteria is scored to a strictly enforced marking system, and the final scores for each criteria are added together. This score is used to calculate which beer has performed best. The top scoring beer in each region and each style becomes the ‘Best' in that style and goes through to the next stage.

Timetable

Styles

ALE

Pale Ale

Abbey / Trappist

Warm fermented. As with Trappist, no distinct style and range in colour from pale to dark. Big floral and herbal hop character, balancing rich malt and citrus fruit. Generally 6-9% ABV. Trappist: warm fermented, bottle conditioned. No Trappist “style” – range from gold to deep bronze and brown. Some, such as Orval, have deep hop bitterness, others have pronounced fruit and rich malt. Generally 5-11% ABV.

Altbier

Warm fermented, rich malt aroma and palate balanced by light fruit and aromatic hops. Bittersweet finish with malt to the fore but with good lingering hop notes. Generally 4.8-6% ABV.

Amber / Vienna

Warm fermented, rich malt aroma and palate balanced by light fruit and aromatic hops. Bittersweet finish with malt to the fore but with good lingering hop notes. Generally 4.8-6% ABV.

Best Bitter

Warm fermented, pronounced malt and fruit, balanced by generous hop aroma and bitterness. Generally 4-4.8% ABV.

Biére de Garde

Warm fermented but may use lager yeast. Big malt aroma and palate but balanced by spicy hops. Bittersweet finish but with good spicy and resinous hop notes. May be pale, copper, or russet. Generally 6.5-8.5% ABV.

Bitter

Warm fermented, big hop aroma and palate, some fruit, juicy and biscuity malt. Generally 3.4-3.9% ABV.

Blonde / Golden

Warm fermented, light malt, citrus fruit, big hop aroma and bitterness. Light yellow to deep gold in colour, clear to brilliant. Juicy malt on palate and finish with continuing hop bitterness and fruit. The ABV ranges can vary.

Export

Warm fermented, big malty aroma and palate with rich fruit and light hops. Good underlying hop bitterness throughout but malt to the fore. Long, bittersweet finish. Generally 4.2-4.6% ABV.

Flavoured

Flavoured beer includes; Chocolate, Coffee, Experimental, Fruit & Vegetable, Herb & Spice, Honey, Kriek, Smoked or Wood Aged.

Harvest

B rewed with fresh grain and hops from the autumn harvest. Generally more than 5% ABV.

Imperial IPA

Bigger, rounder and maltier version of IPA with malt and fruit more to the fore but with profound hop bitterness. Generally 7-8.5% ABV.

IPA

Warm fermented, powerful hop resins and tart fruit on the nose with light malt. Juicy malt in the mouth but main character comes from hop resins and citrus fruit. Pale or light bronze. Generally 5.5-6.5% ABV.

Kölsch

Malt on nose and palate, soft, creamy palate from soft water, with light fruit and perfumey hops. Generally 4.5-5% ABV.

Low-strength

Low strength: moderate malt with good hop aroma and moderate bitterness on palate. Some citrus fruit.

Premium

Some malt aroma, often with a caramel quality. Mild to moderate fruitiness, medium gold to medium copper appearance with medium to high bitterness. Balance is often decidedly bitter. Generally 3.8-4.6% ABV.

Seasonal

Warm fermented, fruity aroma and palate balanced by spicy and bitter hops. Bittersweet in the finish with biscuity malt and lingering hop bitterness. Generally 5.5-6.5% ABV

Speciality

Includes Experimental, Gluten Free, Lambic & Gueuze, Low Carb, Rice, Rye, Steam or Wood Aged.

Standard

Standard: warm fermented. good balance of malt, hop resins and fruit -- may be burnt fruit if dark malts are used. Good malt and hop balance on the palate. Hoppy/bitter finish with some fruit notes.

Strong / Extra Special

Warm fermented, massive marmalade fruit on aroma and palate, balanced by juicy and biscuity malt and a big spicy and peppery hop note. Generally more than 5.5% ABV.

Dark Ale

Abbey / Trappist

Warm fermented. As with Trappist, no distinct style and range in colour from pale to dark. Big floral and herbal hop character, balancing rich malt and citrus fruit. Generally 6-9% ABV. Trappist: warm fermented, bottle conditioned. No Trappist “style” – range from gold to deep bronze and brown. Some, such as Orval, have deep hop bitterness, others have pronounced fruit and rich malt. Generally 5-11% ABV.

Barley Wine

Warm fermented. Massive vinous fruit on aroma and palate with biscuity malt and spicy hops throughout. Bittersweet in finish but with good bitter hop balance. Generally 6-12% ABV.

Brown

Warm fermented, malty aroma and palate, often with chocolate, coffee and liquorice notes. Light hops throughout but not dominating. Bittersweet finish with biscuity, malt and chocolate/coffee notes. Generally 3-3.4% ABV.

Flavoured

Flavoured beer includes; Chocolate, Coffee, Experimental, Fruit & Vegetable, Herb & Spice, Honey, Kriek, Smoked or Wood Aged.

Mild

Mild: warm fermented dark ale. Tend to have more hop character and more restrained malt than brown ales. Generally 3.2-3.6% ABV.

Old / Vintage Ale / Oud Bruin

Oud Bruin: warm fermented, dark fruit, roasted grain and peppery hops on aroma and palate. Some sourness from the yeast culture. Bittersweet finish with spicy hops, sourness and dark malts. Generally 4.8-6% ABV.

Old Ale: dark amber to brown in colour, old ales are medium to full-bodied with a malty sweetness. Hop aroma should be minimal and flavour varies from none to medium in character intensity. They undergo an aging process (often for many years) on their yeast either in bulk storage or through conditioning in the bottle, which contributes to a rich and often sweet oxidation character. Generally 6-9% ABV.

Vintage: warm fermented, deep fruit, often raisin and sultana on aroma and palate, with biscuity malt and hop resins and spices. Long, bittersweet finish with biscuity malt, vinous fruit and bitter hops. Generally 6-9% ABV.

Speciality

Includes Experimental, Gluten Free, Lambic & Gueuze, Low Carb, Rice, Rye, Steam or Wood Aged.

Strong Dark

Warm fermented, vinous fruit and roasted grain on the nose with peppery hop resins. Fruit and grain dominate the palate but bitter hops balance fruit and malt in the finish. The ABV ranges can vary.

LAGER

Dark

Also known as black lager or dunkel. Cold fermented, malt-accented with dark grain, chocolate and coffee notes. Hops are light but give good solid underpinning to the malt. Generally 4.4-5.6% ABV.

Flavoured

Flavoured beer includes; Chocolate, Coffee, Experimental, Fruit & Vegetable, Herb & Spice, Honey, Kriek, Smoked or Wood Aged.

Ice

Rich malt, some citrus fruit, warming alcohol and strong floral hops.

Low / No Alcohol (inc. ‘light’)

Low alcohol: very low hop notes. Malty, Ovaltine aroma and palate.

Pils / Pils(e)ner

Cold fermented, pale gold colour. Toasted malt and floral, herbal, grassy hops aroma. Ripe, juicy malt and tangy hops with light citrus fruit in the mouth. Long, lingering finish, balanced between malt and tart hops. Generally 4.8-5.2% ABV.

Premium (inc. Doppel Bock)

Doppel Bock: cold fermented, massive malt bouquet with powerful hints in the mouth of coffee and figs, all balanced by good hop bitterness. Big, lingering bittersweet finish with ripe grain and spicy hops. Generally 6.9-7.5% ABV.

Seasonal (inc. Marzen & Oktoberfestbier)

Marzen/Oktoberfest: cold fermented, amber, big floral hop bouquet balanced by biscuity malt. Spicy hops build in the mouth with juicy malt. Hop bitterness and juicy malt combine in finish. Generally 5-6% ABV.

Speciality

Includes Experimental, Gluten Free, Lambic & Gueuze, Low Carb, Rice, Rye, Steam or Wood Aged.

Standard (inc. Dortmunder / Helles)

Standard Premium: cold fermented. Golden with malt aromas and a light hop bitterness. Generally between 4.6-5.5% ABV.

Dortmunder: cold fermented, rich and mellow toasted malt on aroma and palate, with spicy hops and some light citrus fruit in the mouth and the palate. Generally 5-6.5% ABV.

Helles/Munchner: cold fermented, light to heavy toasted malt and floral and resinous hops on aroma and palate. Quenching with a long gentle finish of malt and light hop bitterness. Generally 4.8-5.2% ABV.

Strong (inc. Bock, Maibock)

Bock: cold fermented, can be pale or dark. Big malt loaf aroma and palate with a vinous fruitiness and a gentle but sustained noble hop bitterness. Hints of figs, dates and coffee in darker versions. Generally 6-6.8% ABV.

Maibock: cold fermented, gold/pale bronze. Rich toasted malt and floral hops aroma and palate with some light fruit. Long quenching finish finely balanced between ripe malt and bitter hops. Generally 6-6.5% ABV.

STOUT & PORTER

Porter

Rich dark grain, coffee and chocolate aroma and palate with solid hop bitterness. Long and quenching finish, becoming dry and hoppy but with rich dark grain character.

Porter – Baltic

Dark reddish copper to opaque dark brown with rich malty sweetness containing caramel, toffee, nutty to deep toast, and liquorice notes. Generally 5.5-9.5% ABV.

Porter – Flavoured

Porters made with the addition of other ingredients. The ABV ranges can vary.

Stout – Dry

Warm fermented classic-style stout. Roasted grain to the fore, with dark, burnt fruit and powerful hop bitterness. A light caramel sweetness can also be evident. Generally 4-4.6% ABV.

Stout – Export Style

The same typical stout character but brewed at a slightly higher alcoholic strength than classic dry stout. Generally 6-8.5% ABV.

Stout – Flavoured

Stouts made with the addition of other ingredients. The ABV ranges can vary.

Stout – Oatmeal

Warm fermented with the addition of oatmeal to the grist. Moderate bitterness and a smooth profile. Generally 3.8-4.5% ABV.

Stout – Speciality

Oyster stout: warm fermented. Brewed with the addition of oysters or the juice. Beers called Oyster Stout but do not actually contain this ingredient must enter another category. Generally 4-4.6% ABV.
Sweet / milk stout: residual/added sugars e.g. lactose give a sweetness that counters the traditional stout bitterness. Full bodied mouthfeel with sweet caramel flavours. Generally 3.2-4.8% ABV.

Stout – Strong

Warm fermented classic-style stout. Roasted grain to the fore, with dark, burnt fruit and powerful hop bitterness. A light caramel sweetness can also be evident. Imperial: warm-fermented with extremely rich flavour and dark colour. Generally 7.5-9% ABV.

WHEAT BEER

Dark

Colour is dark amber to dark brown, and the body should be light to medium in character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavour and aroma profile. Generally 3.8-5% ABV.

Fruit

Flavoured with fruit in the Belgian style. Often darker and stronger than grain only wheat beers. ABV ranges can vary.

Grain-only

Warm fermented. Light hop character. Aroma and palate dominated by creamy grain, banana, bubblegum and cloves. Long quenching finish with grain and fruit to the fore. Spices, raisins and sultanas in darker and stronger versions. Belgian-style wheat beers may use spices and fruit.

Low / No Alcohol

Low alcohol wheat beer.

Spiced

Flavoured with spices in the Belgian style. Often darker and stronger than grain only wheat beers. ABV ranges can vary.

Strong wheat beer

Spices, raisin fruit and cloves; chocolate notes if dark malts used.

FLAVOURED BEER

Chocolate and coffee: any cold or warm fermented beer made with the addition of chocolate or coffee. Aroma and palate determined ingredient used. The ABV ranges can vary.

Experimental: any cold or warm fermented beer made with an unusual ingredient or process that does not fit into any other Speciality category. The ABV ranges can vary.

Fruit and vegetable: any cold or warm fermented beer made with addition of fruit such as cherry, raspberry and peach – aromas and palate determined by type of fruit added. NB: not made by spontaneous fermentation. The ABV ranges can vary.

Herb & spice: any cold or warm fermented beer made with addition of ingredients such as heather or ginger – aromas and palate determined by type of adjunct used. The ABV ranges can vary.

Honey: any cold or warm fermented beer made with addition of honey – aromas and palate determined by type of adjunct used. The ABV ranges can vary.

Kriek: cherry flavoured beer. The ABV ranges can vary.

Smoked: any cold or warm fermented beer. Lager beers are associated with Bamberg region of Germany, using malt kilned over beechwood fires. Intense smoky aroma and palate balanced by grassy hops. Long, refreshing finish with smoky malt, hop bitterness and light fruit. Generally 4.8-5.2% ABV.

Wood-aged: beer that has been aged for a period of time in a wooden barrel or in contact with wood. Aromas and palate determined by type of wood, such as new oak, used sherry, bourbon, scotch, port, wine etc. The ABV ranges can vary.

SPECIALITY BEER

Experimental: any cold or warm fermented beer made with an unusual ingredient or process that does not fit into any other Speciality category. The ABV ranges can vary.

Gluten free: any cold or warm fermented beer brewed without ingredients containing gluten i.e. barley, wheat, spelt, oats, rye or their derivatives. The ABV ranges can vary.

Lambic/gueuze/fruit lambic: spontaneous fermentation. Sour, vinous and cidery aromas and palates. Tart but quenching finish. Addition of fruit – usually cherries and raspberries – adds additional sourness and fruitiness. Generally 4-6% ABV.
 
Low carb: ales or lagers that have been specifically brewed to have a low carbohydrate content. The ABV ranges can vary.

Rice:cold fermented and brewed with high proportion of rice (but not enough to be classified as Happoshu). The ABV ranges can vary.

Rye: beer made with a high proportion of rye. Warm fermented, big dark and spicy malt aroma with dark fruit and peppery hops. Bready, biscuity, grainy palate with dark fruit and hops. The ABV ranges can vary.

Steam: a hybrid beer with elements of both lager and ale in its character, usually achieved by brewing lager yeasts at ale fermentation temperatures. Highly effervescent. The ABV ranges can vary .

Wood-aged: beer that has been aged for a period of time in a wooden barrel or in contact with wood. Aromas and palate determined by type of wood, such as new oak, used sherry, bourbon, scotch, port, wine etc. The ABV ranges can vary.