Experimental Beer

Notes

Experimental beers are beers that either 1. employ unique and unusual techniques and/or ingredients; or 2. beers that don’t meet the criteria of individual existing categories, representing a combination of two or more hybrid, specialty or classic categories. Experimental beers are primarily grain-based with a minimum of 51% of fermentable carbohydrates derived from malted grains. Beers produced using non-experimental techniques and/or ingredients are considered experimental beers if their properties overlap two or more existing categories and exhibit the distinctive characteristics of each of those categories. Uniqueness is the primary consideration when evaluating this category. <b>Within the framework of these guidelines, field, fruit, chili pepper, chocolate, coffee, spice, wood-aged or other beers that fit within another individual category should not be categorized as experimental beers. experimental versions of various India Pale Ale and Imperial India Pale Ale categories are categorized as Experimental India Pale Ale. Nearly all fruited sour beers are categorized elsewhere; truly experimental versions might be categorized as Experimental Beer.</b> <em>When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include an underlying beer style(s) upon which the entry is based (if such style(s) is apparent), or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, fruit, spices or other ingredients, wood-aging, etc.</em>