Categories 2019

  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. Dark Lager — Bottom- fermented dark beer. Plato: 10-13%; bitterness-10-35 IBU.
  4. IPA — top-fermented pale ale. Plato: 12-17%; bitterness from 40 to 70 IBU.
  5. Double IPA — top-fermented pale ale. Plato: 17-19%; bitterness from 60 to 120 IBU.
  6. Pale ale — top-fermented pale Ale. English or American style is allowed. Plato: 12-15%; bitterness — 25-60 IBU.
  7. Porter / Stout — top/bottom -fermented dark beer with using special malts. Plato: from 12% to 14.99%; bitterness from 20 IBU. Lactose and other additives are allowed.
  8. Special Porter / Stout — top/bottom -fermented dark beer with using special malts. Plato: from 15%, bitterness from 20 IBU, Lactose and other additives are allowed.
  9. Witbier / Weizenbier — wheat beer. Plato: 12-17%. 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.
  10. 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.
  11. 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%.
  12. 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%.
  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 beers made using special microorganisms or kettle souring (sour mash) are allowed versions with the addition of berries, syrups, herbs, fruits, etc.
  15. Cider – alcoholic beverage made from the fermented juice of apples or pear. Allowed supplements in the form of berries, fruits and syrups
  16. 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.