1、任何以家庭场所为酿造场地的酿酒者。
解释：以家庭或非商业场所为酿造场地的酿酒者，酿造设备大小不限。
2、任何未在商业场所以非家酿自酿的名义出售过啤酒的酿酒者。
解释：在协会活动、啤酒节或者酒吧，曾以家酿啤酒的名义售卖啤酒是可以参赛的。但如果没有以家酿的名义销售，而是利用了其他场所的商业品牌，即使使用的是家酿设备、且在家中酿造，也没有参赛资格（如：把酒提供给酒吧，但酒吧卖的时候说是酒吧酿的，这种情况就没有参赛资格）。
3、非从事啤酒酿造和研究机构的工作人员。
解释：参赛者不能是啤酒酿造门店、啤酒酿酒厂或是啤酒酿造院校等相关机构的全职或者兼职酿造部门员工（如：精酿品牌市场部的人（非酿造部门）符合本项标准；客啤店的酒吧店主或者侍酒师也符合本项标准）。
备注：以上三点标准，判定时间为：大师杯年度决赛的颁奖典礼，即在正式公布年度比赛结果之前所有家酿选手必须严格符合规定。
同时满足上述三点条件，无论国籍和地域，均有资格报名参与第十四届塔罗斯·大师杯中国啤酒大奖赛 家酿赛，对于违规参赛的选手，一经发现，公开曝光，并永久取消家酿赛参赛资格。
本届塔罗斯·大师杯的家酿赛事将延续执行三场分站赛与一场决赛的比赛赛制。选手需参加任意一站分站赛的评选来获得决赛的参赛资格，拥有决赛参赛资格的选手可报名参加决赛，在决赛中会通过分组评比的形式，决出组内冠亚季军，而所有冠军作品将有资格竞争全场总冠军的最高奖项。本届塔罗斯·大师杯家酿赛事依然会对选手报名参赛进行收费，每款作品报名收费60元人民币。本届塔罗斯·大师杯家酿赛事仍将会通过小程序来报名，实时更新参赛情况，以及更优质的评审反馈信息。
分站赛作品线上报名时间：每站比赛前4周将会开放报名通道；前2周关闭。
分站赛作品邮寄时间：每站比赛前4周—前1周。
分站赛作品报名次数：不限。
分站赛作品报名收费：60RMB。
分站赛每个参赛作品需要提交最少330毫升的容器，最少3瓶。
决赛作品线上报名时间：每站比赛前4周将会开放报名通道；前2周关闭
决赛作品邮寄时间：每站比赛前4周—前1周
决赛作品报名次数：不限
决赛作品报名收费：60RMB
决赛每个参赛作品需要提交最少330毫升的容器，最少3瓶。
积分获得规则如下：
参赛选手每报名一款作品，将会获得10个积分；
评委每评审一款作品，将会获得10个积分；
志愿者每参加一场活动，根据活动规模的不同，将会获得50-100积分。
积分使用规则如下：用户可以使用名下积分，用于兑换大师杯线上商城中的专属周边、酿酒大礼包以及所有大师杯同期活动的门票（电音节门票、酒头接管门票、侍酒师培训等）。1个积分=1元。
注：职业赛报名费2000元不参与小程序积分系统。
1、本届塔罗斯·大师杯家酿赛事的三站分站赛会对决赛参赛资格进行评选和公布，在此基础上，对每组的颁布冠亚季军奖项。即：报名参加分站赛的选手，凭借其作品的水平，优秀者将会获得决赛参赛的资格；而拥有决赛参赛资格的选手，将有权力报名参加第十四届塔罗斯·大师杯决赛。
2、分站赛以比赛分组进行评选，将在风格要求下，根据作品的优秀程度连同工艺难度以及创新性，对于组内作品进行排名。并且获奖作品的平均分不得低于28分。
3、分站赛评审流程
a.每站分站赛的所有有效参赛作品将根据风格分组情况，平均分配到数个评审小组。
b.评审小组构成：组长（资深专业评委）、组员1（BJCP裁判）、组员2（BJCP裁判）、组员3（精酿资深从业人员）。
c.在评审过程中，参赛者的信息将不会传达给评审小组，评审小组成员只能获得作品信息。
d.评审小组成员各自对作品的外观、香气、味道、口感进行打分，最后给予总体影响分，并给出反馈建议。所有分数相加，即为总分。（评审小组在评审过程，如遇成员之间分差超过5分，则需要进行讨论，最终将分差控制在5分以内）。
e.初步评审完成之后，评审小组回顾小组评比过程，选出最优秀的3-7款作品，进行第二遍评比（将开启第二瓶比赛作品），根据第二次的评比情况结合小组评比的分数情况，最终评出分组内冠亚季军。
1.决赛将仍以比赛分组的形式，组内评选出金银铜奖，以及全场总冠军。
2.拥有决赛参赛资格的选手，可报名参加决赛的任何比赛分组，即：无须与分站赛参赛作品的风格有任何联系。
3.决赛评审流程
a.决赛的所有有效参赛作品将根据风格分组情况，平均分配到数个评审小组。
b.评审小组构成：组长（资深专业评委）组员1（BJCP裁判）组员2（BJCP裁判）组员3（精酿资深从业人员）
c.在评审过程中，参赛者的信息将不会传达给评审小组，评审小组成员只能获得作品信息。
d.评审小组成员各自对作品的外观、香气、味道、口感进行打分，最后给予总体影响分，并给出反馈建议。所有分数相加，即为总分。（评审小组在评审过程，如遇成员之间分差超过5分，则需要进行讨论，最终将分差控制在5分以内）。
e.初步评审完成之后，评审小组回顾小组评比过程，选出最优秀的3-7款作品，进行第二遍评比（将开启第二瓶比赛作品），根据第二次的评比情况结合小组评比的分数情况，最终评出分组内冠亚季军。
f.每个分组内的冠军作品中，将进行全场总冠军的评选（开启第三瓶比赛作品）。只根据最终作品呈现出的质量水平，最终评出全场总冠军（全场总冠军的评审小组将由部分评审小组组长共同投票决出）。
1.选手可无限制参加分站赛，每次参加可同时报名数款作品，每站分站赛都需要重新报名，并且邮寄作品（即使获得了决赛的参赛资格，也可报名参加后续分站赛，可以获得专业评委老师对于参赛作品的评价和建议）。
2.选手在邮寄作品的规定时间内将作品邮寄到比赛指定地址即可，本人无须前往比赛场地。
1.Any brewer who uses a home venue as the brewing site.
Explanation: Brewers who use a home or non-commercial venue as the brewing site are eligible, regardless of the size of the brewing equipment.
2. Any brewer who has not commercially sold beer under a non-homebrewing label.
Explanation: Brewers who have sold beer at association events, beer festivals, or bars under the name of home-brewed beer can participate in the competition. However, if the beer is sold not under the name of home-brewed beer but using the commercial brand of other venues, even if homebrewing equipment is used and the beer is brewed at home, they are not eligible to participate. (For example, if a brewer supplies beer to a bar, and the bar claims that the beer is brewed by the bar when selling it, the brewer in this case is not eligible.)
3.Non-staff members of beer brewing and research institutions.
Explanation: Contestants cannot be full-time or part-time employees of the brewing departments of beer brewing stores, breweries, or beer brewing colleges and other related institutions. (For example, people in the marketing department of a craft beer brand (not in the brewing department) meet this criterion; bar owners or sommeliers of guest-beer bars also meet this criterion.)
Remarks: The determination time for the above three criteria is the award ceremony of the annual final of the Master Cup. That is, all homebrewing contestants must strictly meet the regulations before the official announcement of the annual competition results.
Those who meet the above three conditions, regardless of nationality and region, are eligible to sign up for the Homebrewing Competition of the 14th Talos-Master Cup China Beer Tournament. For contestants who violate the regulations, once discovered, they will be publicly exposed and permanently disqualified from participating in the Homebrewing Competition.
The homebrewing competition of this year's Talos-Master Cup will continue to adopt a competition system consisting of three preliminary rounds and one final. Contestants need to participate in the evaluation of any one of the preliminary rounds to obtain the qualification for the final. Contestants with the final qualification can sign up for the final. In the final, the champions, runners-up, and third-place winners within each group will be determined through group-based evaluations. All the champion works will be eligible to compete for the highest award of the overall champion.
The homebrewing competition of this year's Talos-Master Cup will still charge contestants for registration. The registration fee for each work is RMB 60 yuan. The homebrewing competition of this year's Talos-Master Cup will still be registered through a mini - program, which can update the participation situation in real - time and provide better evaluation feedback information.
Preliminary Round
Online registration for Preliminary Round entries opens 4 weeks prior to each round and closes 2 weeks before.
Shipping time for works: Between 4 weeks to 1 week before each preliminary round.
Number of registration attempts: Unlimited.
Registration fee for works: 60 RMB.
Each entry must includeat least 3 bottles, each containing aminimum of 330ml.
Final
Online registration for Preliminary Round entries opens 4 weeks prior to each round and closes 2 weeks before.
Shipping time for works: Between 4 weeks to 1 week before the final.
Number of registration attempts: Unlimited.
Registration fee for works: 60 RMB.
Each entry must includeat least 3 bottles, each containing aminimum of 330ml.
The rules for obtaining points are as follows:
Each time a participating contestant registers a work, they will get 10 points.
Each time a judge evaluates a work, they will get 10 points.
Each time a volunteer participates in an event, depending on the scale of the event, they will get 50 - 100 points.
The rules for using points are as follows: Users can use the points in their accounts to redeem exclusive souvenirs in the Master Cup's online mall, brewing gift packages, and tickets for all events held concurrently with the Master Cup (such as tickets for the electronic music festival, tap - takeover events, sommelier training, etc.). 1 point = 1 RMB.
Note: The registration fee of RMB 2000 yuan for the professional competition does not participate in the mini - program point system.
1.The three preliminary rounds of this year's Talos-Master Cup Homebrewing Competition will evaluations entries and announce qualification for the final. On this basis, the champion, runner-up, and third-place awards for each group will be presented. That is, contestants who sign up for the preliminary rounds will, based on the quality of their works, have the opportunity to obtain the qualification for the final if their works are outstanding. Contestants who obtain the qualification for the final will have the right to sign up for the 14th Talos-Master Cup final.
2.The preliminary rounds will conduct evaluations by competition groups. Under the style requirements, the works within each group will be ranked according to their excellence, technological difficulty, and innovation. And the average score of the winning works must not be lower than 28 points.
3.Preliminary Round Evaluation Process
a. All valid entries of each preliminary round will be evenly distributed into several evaluation groups according to the style grouping.
b. Composition of the evaluation group: Group leader (senior professional judge), Member 1 (BJCP-certified judge), Member 2 (BJCP-certified judge), Member 3 (senior craft beer professional).
c. During the evaluation process, the information of the contestants will not be conveyed to the evaluation group. The members of the evaluation group can only obtain the information of the works.
d. Members of the evaluation group will score the appearance, aroma, taste, and mouthfeel of the entries respectively, and finally give an overall impact score and provide feedback suggestions. The sum of all scores is the total score. (During the evaluation process, If score discrepancies among judges exceed 5 points, a panel discussion is required to reconcile the differences within a 5-point margin.)
e. After the preliminary evaluation is completed, the evaluation group will review the group evaluation process, select the 3-7 best works, and conduct a second - round evaluation (the second bottle of the competition work will be opened). Based on the results of the second - round evaluation and the score situation of the group evaluation, the champion, runner - up, and third - place winners within the group will be finally determined.
1.The final will still be conducted in the form of competition groups. Gold, silver, and bronze awards will be selected within each group, as well as the overall champion of the competition.
2.Contestants who have the qualification to participate in the final can sign up for any competition group in the final. That is, there is no need for any connection with the style of the works in the preliminary rounds.
3.Final Evaluation Process
a. All valid entries in the final will be evenly distributed into several evaluation groups according to the style grouping.
b. Composition of the evaluation group: Group leader (senior professional judge), Member 1 (BJCP-certified judge), Member 2 (BJCP-certified judge), Member 3 (senior craft beer professional).
c. During the evaluation process, the information of the contestants will not be conveyed to the evaluation group. The members of the evaluation group can only obtain the information of the works.
d. Members of the evaluation group will score the appearance, aroma, taste, and mouthfeel of the works respectively, and finally give an overall impact score and provide feedback suggestions. The sum of all scores is the total score. (During the evaluation process, If score discrepancies among judges exceed 5 points, a panel discussion is required to reconcile the differences within a 5-point margin.)
e. After the preliminary evaluation is completed, the evaluation group will review the group evaluation process, select the 3-7 best works, and conduct a second-round evaluation (the second bottle of the competition work will be opened). Based on the results of the second - round evaluation and the score situation of the group evaluation, the champion, runner-up, and third-place winners within the group will be finally determined.
f. From the champion works in each group, the overall champion of the competition will be selected (the third bottle of the competition work will be opened). The overall champion will be finally determined only based on the quality level of the final work presented. (The evaluation group for the overall champion will be decided by the panel voting of selected group leaders of the evaluation groups).
1.Participants can take part in the preliminary rounds without restrictions. Each time they participate, they can register several works simultaneously. For each preliminary round, they need to re-register and mail their works. (Even if they have obtained the qualification for the final, they can still register for subsequent preliminary rounds to get evaluations and suggestions from professional judges on their entries.)
2.Participants only need to mail their works to the designated competition address within the specified time for mailing works. They do not need to be present at the competition venue in person.
本届塔罗斯·大师杯职业赛将执行三场分站赛与一场决赛的比赛赛制。参赛选手需在大师杯小程序内赛事报名并缴纳报名参赛费用（每个商业酿造者/团队2000元）（此参赛费用不包含之后每款参赛作品的报名费，不参与小程序积分）。选手完成赛事报名并缴纳报名参赛费用之后，可参加任意一站分站赛的评选来获得决赛的参赛资格，每场分站赛结束之后，大师杯组委会将公布21个比赛分组内的优秀作品入围名单，获得入围资格的选手将拥有决赛参赛资格，即：可报名参加决赛。
在职业组决赛中要求资格选手在获得资格的风格组别内酿造一款对应风格的新酒（之前无市售，判定时间以决赛颁奖礼为准）参加决赛，而决赛中会通过分组评比的形式，决出21个组别的冠亚季军。 本届塔罗斯·大师杯将会对职业组选手报名参赛进行收费，每款作品报名收费100元人民币，本届大师杯将会提供更方便快捷的小程序报名窗口，实时更新参赛情况，以及更优质的评审反馈信息。
分站赛作品线上报名时间：每站比赛前4周将会开放报名通道；前2周关闭。
分站赛作品邮寄时间：每站比赛前4周—前1周。
分站赛作品报名次数：不限。
分站赛作品报名收费：100 RMB /款。
分站赛每个参赛作品需要提交最少330毫升的容器，最少3瓶。
决赛作品线上报名时间：每站比赛前4周将会开放报名通道；前2周关闭。
决赛作品邮寄时间：每站比赛前4周—前1周。
决赛作品报名次数：不限。
决赛作品报名收费：100 RMB /款。
决赛每个参赛作品需要提交最少330毫升的容器，最少3瓶。
积分获得规则如下：
参赛选手每报名一款作品，将会获得10个积分；
评委每评审一款作品，将会获得10个积分；
志愿者每参加一场活动，根据活动规模的不同，将会获得50-100积分。
积分使用规则如下：用户可以使用名下积分，用于兑换大师杯线上商城中的专属周边、酿酒大礼包以及所有大师杯同期活动的门票（电音节门票、酒头接管门票、侍酒师培训等）。1个积分=1元。
注：职业赛报名费2000元不参与小程序积分系统。
1.本届塔罗斯·大师杯职业组的三站分站赛将只评选和公布该分站的优秀作品入围名单。即：报名参加分站赛的选手，获得小组内的入围决赛的资格，将可参加决赛；而拥有决赛参赛资格的选手，将有权力报名参加第十四届塔罗斯·大师杯职业赛决赛的对应组别。
2.分站赛以比赛分组进行评选，将在风格要求下，根据作品的优秀程度连同工艺难度以及创新性，对于组内作品进行排名。
3.分站赛评审流程
a.每站决赛的所有有效参赛作品将根据风格分组情况，平均分配到数个评审小组。
b.评审小组构成：组长（资深专业评委）、组员1（BJCP裁判）、组员2（BJCP裁判）、组员3（精酿资深从业人员）。
c.在评审过程中，参赛者的信息将不会传达给评审小组，评审小组成员只能获得作品信息。
d.评审小组成员各自对作品的外观、香气、味道、口感进行打分，最后给予总体影响分，并给出反馈建议。所有分数相加，即为总分。（评审小组在评审过程，如遇成员之间分差超过5分，则需要进行讨论，最终将分差控制在5分以内）。
e.初步评审完成之后，评审小组回顾小组评比过程，选出最优秀的3-7款作品，进行第二遍评比（将开启第二瓶比赛作品），根据第二次的评比情况结合小组评比的分数情况，最终评出分组内前五名。前五名品牌去重；前五名的最低综合评分需高于28分。
1.决赛将仍以比赛分组的形式，组内评选出冠亚季军。
2.拥有决赛参赛资格的选手，只可报名参加决赛的对应比赛分组。
3.拥有决赛参赛资格的选手，需在资格对应比赛分组的风格范围内酿造一款新酒，并报名决赛的同一分组。
4.若拥有决赛参赛资格的选手选择放弃参加某个组别的资格，此参赛资格将根据排名顺延到下一位选手。
5.职业组决赛评审流程：
a.职业组决赛的所有有效参赛作品将根据风格分组情况，分配到评审小组。
b.评审小组构成：组长（资深专业评委）、组员1（BJCP裁判）、组员2（BJCP裁判）、组员3（精酿资深从业人员）。
c.在评审过程中，参赛者的信息将不会传达给评审小组，评审小组成员只能获得作品信息。
d.评审小组成员各自对作品的外观、香气、味道、口感进行打分，最后给予总体影响分，并给出反馈建议。所有分数相加，即为总分。（评审小组在评审过程，如遇成员之间分差超过5分，则需要进行讨论，最终将分差控制在5分以内）。
e.初步评审完成之后，评审小组回顾小组评比过程，选出最优秀款作品，如存在大量争议，可进行第二遍评比（将开启第二瓶比赛作品），根据最终的评比情况结合小组评比的分数情况，最终评出分组内冠亚季军。
1.选手可无限制参加分站赛，每次参加可同时报名数款作品，每站分站赛都需要重新报名，并且邮寄作品。（即使获得了某个分组的决赛参赛资格，也可报名参加后续分站赛的其他分组）
2.选手在邮寄作品的规定时间内将作品邮寄到比赛指定地址即可，本人及团队可无须前往比赛场地。
The Fourteenth Talos-Master Cup Professional Competition will adopt a competition system consisting of three preliminary rounds and one final round. Participants are required to register for the competition through the Master Cup mini-program and pay the registration fee (RMB 2000 yuan per commercial brewer/team). (This registration fee does not include the entry fee for each individual entry and does not contribute to the mini - program points). After completing the competition registration and paying the registration fee, participants can participate in the evaluation of any preliminary round to obtain the qualification to enter the final. After each preliminary round, the organizing committee of the Master Cup will announce the shortlist of outstanding entries in the 21 competition groups. Participants who obtain the shortlisting qualification will be eligible to enter the final, that is, they can register for the final.
In the professional category final, qualified participants are required to brew a new beer of the corresponding style within the style group for which they have obtained the qualification (the beer has not been sold on the market before, and the judgment time is subject to the final award ceremony) to participate in the final. In the final, the champions, runners - up, and third - place winners of the 21 groups will be determined through group - by - group evaluations. The Fourteenth Talos-Master Cup will charge participants in the professional category for registration. The registration fee for each entry is RMB 100 yuan. This Master Cup will provide a more convenient and faster registration window in the mini - program, update the registration situation in real - time, and offer better evaluation feedback information.
Online registration time for entries in preliminary rounds:
The registration window will open 4 weeks before each preliminary round and close 2 weeks before.
Shipping time for works in preliminary rounds:
Works can be shipped between 4 weeks to 1 week before each preliminary round.
Number of registration times for works in preliminary rounds:
No limitation.
Registration fee for works in preliminary rounds:
RMB 100 per entry.
Requirements for each entry in preliminary rounds:
Each entry must includeat least 3 bottles, each containing aminimum of 330ml.
Online registration time for entries in the final:
The registration window will open 4 weeks before the final and close 2 weeks before.
Shipping time for works in the final:
Works can be shipped between 4 weeks to 1 week before the final.
Number of registration times for works in the final:
No limitation.
Registration fee for works in the final:
RMB 100 per entry.
Requirements for each entry in the final:
Each entry must includeat least 3 bottles, each containing aminimum of 330ml.
The rules for earning points are as follows:
Each time a participating contestant registers an entry, they will earn 10 points.
Each time a judge reviews an entry, they will earn 10 points.
Each time a volunteer participates in an event, depending on the scale of the event, they will earn 50 - 100 points.
The rules for using points are as follows: Users can use the points in their accounts to redeem exclusive peripherals in the Master Cup online mall, brewing gift packages, and tickets for all events held concurrently with the Master Cup (such as tickets for the electronic music festival, tap - takeover events, sommelier training, etc.). 1 point is equivalent to 1 yuan.
Note: The RMB 2000 registration fee for the professional competition is not eligible for the mini-program point system.
1.The three preliminary rounds of the professional category of the Fourteenth Talos-Master Cup will only evaluate and announce the shortlist of outstanding works in each preliminary round. That is, participants who register for the preliminary rounds and obtain the qualification to enter the final within their respective groups can participate in the final. And participants with the qualification to enter the final have the right to register for the corresponding groups in the final of the Fourteenth Talos-Master Cup Professional Competition.
2.The preliminary rounds will be evaluated by competition groups. Under the style requirements, the works within each group will be ranked according to their excellence, as well as the difficulty of the brewing process and innovation.
3.Preliminary Round Evaluation Process
a. All valid entries in each preliminary round will be evenly distributed to several evaluation groups according to the style grouping.
b. Composition of the evaluation group: Team leader (senior professional judge), team member 1 (BJCP-certified judge), team member 2 (BJCP-certified judge), team member 3 (senior craft beer professional).
c. During the evaluation process, the information of the participants will not be disclosed to the evaluation group. The members of the evaluation group can only obtain the information of the works.
d. The members of the evaluation group will score the appearance, aroma, taste, and mouthfeel of the entries respectively, and finally give an overall impression score and provide feedback and suggestions. The sum of all scores is the total score. (During the evaluation process, If score discrepancies among judges exceed 5 points, a panel discussion is required to reconcile the differences within a 5-point margin.)
e. After the preliminary evaluation is completed, the evaluation group will review the evaluation process of the group, select the top 3-7 works for a second evaluation (the second bottle of the competition work will be opened). Based on the results of the second evaluation and the score situation of the group evaluation, the top five works in the group will be finally selected. Duplicate brands among the top five will be removed; the minimum comprehensive score of the top five works must be higher than 28 points.
1.The final will still be carried out in the form of competition groups, and the champion, runner-up, and third-place winners will be selected within each group.
2.Participants with the qualification to enter the final can only register for the corresponding competition groups in the final.
Participants with the qualification to enter the final need to brew a new beer within the style scope of the corresponding competition group and register for the same group in the final.
If a participant with the qualification to enter the final chooses to give up the qualification for a certain group, this participation qualification will be transferred to the next-ranked participant according to the ranking.
3.Evaluation Process of the Professional Category Final:
a. All valid entries in the professional category final will be assigned to evaluation groups according to the style grouping.
b. Composition of the evaluation group: Team leader (senior professional judge), team member 1 (BJCP-certified judge), team member 2 (BJCP-certified judge), team member 3 (senior craft beer professional).
c. During the evaluation process, the information of the participants will not be disclosed to the evaluation group. The members of the evaluation group can only obtain the information of the works.
d. The members of the evaluation group will score the appearance, aroma, taste, and mouthfeel of the work respectively, and finally give an overall impression score and provide feedback and suggestions. The sum of all scores is the total score. (During the evaluation process, If score discrepancies among judges exceed 5 points, a panel discussion is required to reconcile the differences within a 5-point margin.)
e. After the preliminary evaluation is completed, the evaluation group will review the evaluation process of the group and select the most outstanding works. If there are a large number of disputes, a second evaluation can be carried out (the second bottle of the competition work will be opened). Based on the final evaluation results and the score situation of the group evaluation, the champion, runner-up, and third-place winners of the group will be finally selected.
1.Participants can take part in the preliminary rounds without restrictions. Each time they participate, they can register several entries simultaneously. For each preliminary round, they need to re-register and mail their entries. (Even if a participant has obtained the qualification to enter the final in a certain group, they can still register for other groups in subsequent preliminary rounds.)
2.Participants only need to mail their entries to the designated competition address within the specified time for mailing entries. Neither they nor their teams are required to be present at the competition venue.
1.低浓度拉格啤酒组
这个风格组别涵盖了大部分的只由拉格酵母发酵所酿制的啤酒，总体此类啤酒应该是具有明显的麦芽特征，干净的发酵情况以及良好的发酵度，使得这类啤酒干爽而平衡，具有很高的适饮性。
*麦芽的特征、平衡性和发酵情况将是这类啤酒评审的关键点。
American Light Lager(美式淡爽拉格)
American Lager(美式拉格)
International Pale Lager(国际淡色拉格)
International Amber Lager(国际琥珀拉格)
International Dark Lager(国际深色拉格)
German Leichtbier(德式低度啤酒)
2.中等浓度拉格啤酒组
这个风格组别涵盖了大部分的只由拉格酵母发酵所酿制的啤酒，总体此类啤酒应该是具有明显的麦芽特征，干净的发酵情况以及良好的发酵度，使得这类啤酒干爽而平衡，具有很高的适饮性。
*麦芽的特征、平衡性和发酵情况将是这类啤酒评审的关键点。
Czech Pale Lager(捷克淡色拉格)
Czech Premium Pale Lager(捷克优质淡色拉格）
Czech Amber Lager(捷克琥珀拉格)
Czech Dark Lager(捷克深色拉格)
Munich Helles（慕尼黑清亮啤酒）
Festbier（节日啤酒）
Helles Bock（清亮博克）
German Helles Exportbier(德式清亮出口啤酒)
German pils(德式皮尔森)
Märzen（三月啤酒）
Rauchbier（德式烟熏啤酒）
Dunkles Bock（深色博克）
Vienna Lager(维也纳拉格)
Kellerbier(地窖啤酒）
Munich Dunkel（慕尼黑深色啤酒）
Schwarzbier（德式黑啤）
California Common（加州蒸气啤酒）
3.德式小麦组
这个风格组别涵盖了由小麦或小麦麦芽作为主要原料之一而酿制的啤酒，这类啤酒通常具有明显的小麦的特点，浑浊、生面团的谷物特征、丰富的泡沫以及持泡性。酵母、麦芽的特征会根据具体风格而有不同的体现。
*小麦的特征和德式小麦酵母带来的酯类酚类风味将是这类啤酒评审的关键点。
Weissbier (德式浅色小麦啤酒）
Dunkles Weissbier（德式深色小麦啤酒）
Weizenbock（小麦博克）
4.其他小麦组
这个风格组别涵盖了由小麦或小麦麦芽作为主要原料之一而酿制的啤酒，这类啤酒通常具有明显的小麦的特点，浑浊、生面团的谷物特征、丰富的泡沫以及持泡性。酵母、麦芽的特征会根据具体风格而有不同的体现。
*小麦的特征和清爽的整体风味将是这类啤酒评审的关键点。
American Wheat Beer(美式小麦啤酒)
Witbier(比利时小麦啤酒)
Chinese Wheat Beer(中式小麦啤酒)
5.美式艾尔组
这个风格组别涵盖了中等酒花风味、除深色、烈性以外的美式风格的啤酒，这类啤酒通常具有较为明显美式或新世界啤酒花特征，避免啤酒花带来的生青味和涩味；麦芽能够良好的支撑啤酒花带来的香味、风味以及苦味，使得啤酒更加的平衡以及干爽。通常具有较为干净的发酵情况。
*啤酒花的特征、平衡性和发酵情况将是这类啤酒评审的关键点。
New England Pale Ale（新英格兰淡色艾尔）
Blonde Ale(金色艾尔)
Cream Ale(奶油艾尔)
American Pale Ale(美式淡色艾尔)
American Amber Ale (美式琥珀艾尔)
American Brown Ale (美式棕色艾尔)
6.美式IPA组
这个风格组别涵盖了中高酒花强度、除深色、烈性以外的美式IPA风格的啤酒，这类啤酒通常具有较为明显美式或新世界啤酒花特征，避免啤酒花带来的生青味和涩味；麦芽能够良好的支撑啤酒花带来的香味、风味以及苦味，使得啤酒更加的平衡以及干爽。通常具有较为干净的发酵情况。
*啤酒花的特征、平衡性和发酵情况将是这类啤酒评审的关键点。
West-Coast IPA(西海岸IPA)
Double West-Coast IPA(双倍西海岸IPA)
Red IPA(红IPA)
Brown IPA（棕IPA）
Black IPA（黑IPA）
White IPA（白IPA）
Belgian IPA（比利时IPA）
Rye IPA（裸麦IPA）
7.浑浊IPA组
这个风格组别涵盖了浑浊IPA类型的啤酒，这类啤酒通常具有非常明显美式或新世界啤酒花特征，避免啤酒花带来的生青味和涩味；麦芽能够良好的支撑啤酒花带来的香味、风味以及苦味，使得啤酒更加的平衡。
*啤酒花的特征、果汁感和发酵情况将是这类啤酒评审的关键点。
Hazy IPA（新英格兰IPA ）
Hazy Double IPA（浑浊双倍IPA）
Hazy Triple IPA（浑浊三倍IPA）
8.英式&德式中低浓度艾尔组
这个风格组别涵盖了所有除深色、烈性以外的英式&德式低艾尔类的啤酒。麦芽、酵母以及啤酒花的特征通常都能在这类啤酒中发现，但是通常来说各类风味不会特别明显，会有其中一类风味比较明显，而其他风味作为平衡和支撑，使得这类啤酒具有良好的适饮性以及平衡性。
*平衡性将是这类啤酒评审的关键点。
Ordinary Bitter（普通苦啤）
Best Bitter（浓苦啤）
Strong Bitter（烈性苦啤）
British Golden Ale(英式金色艾尔)
Australian Sparkling Ale(澳洲气泡艾尔)
Scottish light(苏格兰淡色啤酒)
Kölsch（科隆啤酒）
English IPA(英式IPA）
Altbier(德国老式啤酒)
Dark mild(深色淡味啤酒)
British brown ale(英式棕色艾尔)
Scottish heavy(苏格兰高度啤酒)
Scottish export(苏格兰出口啤酒)
Irish Red Ale(爱尔兰红色艾尔)
9.比利时风格啤酒组
这个风格组别涵盖了大部分比利时艾尔类的啤酒。麦芽、酵母以及啤酒花的特征通常都能在这类啤酒中发现，但是通常来说各类风味不会特别明显，会有其中一类风味比较明显，而其他风味作为平衡和支撑，使得这类啤酒具有良好的适饮性以及平衡性。这类啤酒通常具有比较明显的比利时酵母特征（酚类&酯类）。由于比利时酵母的特点，这类啤酒具有非常低的残糖。可能在还会有比利时糖的添加。
*特征酵母风味的丰富性和整体平衡性将是这类啤酒评审的关键点。
Belgian Pale Ale(比利时淡色艾尔)
Bière de Garde(北法风格窖藏啤酒）
Belgian Blonde Ale（比利时金色艾尔）
Saison（赛松）
Belgian Golden Strong Ale（比利时金色烈性艾尔）
10.修道院风格啤酒组
这个风格组别涵盖了所有修道院类型的啤酒。麦芽、酵母以及啤酒花的特征通常都能在这类啤酒中发现，但是通常来说各类风味不会特别明显，会有其中一类风味比较明显，而其他风味作为平衡和支撑，使得这类啤酒具有良好的适饮性以及平衡性。这类啤酒通常具有比较明显的比利时酵母特征（酚类&酯类）。由于比利时酵母的特点，这类啤酒具有较低的残糖。可能在还会有比利时糖的添加。
*特征酵母风味的丰富性和整体平衡性将是这类啤酒评审的关键点。
Trappist Single(修道院单料啤酒)
Belgian Dubbel(比利时双料)
Belgian Tripel(比利时三料啤酒)
Belgian Dark Strong Ale(比利时深色烈性艾尔)
11.低度深色艾尔组
这个风格组别涵盖了所有酒精度小于等于5.5%ABV英式和美式深色类型的啤酒。这类啤酒通常都具有比较明显的烘烤谷物特征，而其他风味作为平衡和支撑，使得这类啤酒具有良好的适饮性以及平衡性。苦味、麦芽和酒精度的特征会根据具体风格而有不同的体现。
*深色烘烤（烘焙）谷物的特征和整体平衡性将是这类啤酒评审的关键点。
English Porter(英式波特)
Irish Stout(爱尔兰世涛)
Irish Extra Stout(爱尔兰浓世涛)
Sweet Stout（甜世涛）
Oatmeal Stout（燕麦世涛）
Tropical Stout（热带世涛）
Foreign Extra Stout（外国增料世涛）
American Porter(美式波特)
American Stout(美式世涛)
12.中等浓度深色艾尔组
这个风格组别涵盖了所有酒精度大于5.5%ABV英式和美式深色类型的啤酒。这类啤酒通常都具有比较明显的烘烤谷物特征，而其他风味作为平衡和支撑，使得这类啤酒具有良好的适饮性以及平衡性。苦味、麦芽和酒精度的特征会根据具体风格而有不同的体现。
*深色烘烤（烘焙）谷物的特征和整体平衡性将是这类啤酒评审的关键点。
English Porter(英式波特)
Irish Stout(爱尔兰世涛)
Irish Extra Stout(爱尔兰浓世涛)
Sweet Stout（甜世涛）
Oatmeal Stout（燕麦世涛）
Tropical Stout（热带世涛）
Foreign Extra Stout（外国增料世涛）
American Porter(美式波特)
American Stout(美式世涛)
13.高浓度深色艾尔组
这个风格组别涵盖了所有酒精度大于等于8.0%英式和美式深色类型的啤酒。这类啤酒通常都具有比较明显的烘烤谷物特征，而其他风味作为平衡和支撑，使得这类啤酒具有良好的适饮性以及平衡性。苦味、麦芽和酒精度的特征会根据具体风格而有不同的体现。
*深色烘烤（烘焙）谷物的特征和整体平衡性将是这类啤酒评审的关键点。
Imperial Stout(帝国世涛)
Baltic Porter(波罗的海波特)
14.比利时酸啤酒组
这个风格组别涵盖了所有由野生布雷特酵母或者是细菌参与发酵，并产生明显特征的啤酒。这类啤酒通常具有比较明显的布雷特酵母特征（酚类&酯类）或者是酸味。由于细菌和野生酵母的特点，这类啤酒具有非常低的残糖。麦芽和其他风味能够良好支撑这类啤酒的酸味或者布雷特特征，使得这类啤酒干爽而又浓郁，具有良好的适饮性。
*明显的野菌特征和整体平衡性将是这类啤酒评审的关键点。
Flanders Red Ale (法兰德斯红色艾尔)
Oud Bruin (老棕色艾尔)
Lambic (兰比克)
Gueuze (贵兹)
15.德式酸啤酒组
这个风格组别涵盖了所有由野生布雷特酵母或者是细菌参与发酵，并产生明显特征的啤酒。这类啤酒通常具有比较明显的布雷特酵母特征（酚类&酯类）或者是酸味。由于细菌和野生酵母的特点，这类啤酒具有非常低的残糖。麦芽和其他风味能够良好支撑这类啤酒的酸味或者布雷特特征，使得这类啤酒干爽而又浓郁，具有良好的适饮性。
*明显的野菌特征和整体平衡性将是这类啤酒评审的关键点。
Berliner Weisser(柏林小麦啤酒)
Gose （古斯）
16.美式布雷特啤酒组
这个风格组别涵盖了所有由野生布雷特酵母或者是细菌参与发酵，并产生明显特征的啤酒。这类啤酒通常具有比较明显的布雷特酵母特征（酚类&酯类）或者是酸味。由于细菌和野生酵母的特点，这类啤酒具有非常低的残糖。麦芽和其他风味能够良好支撑这类啤酒的酸味或者布雷特特征，使得这类啤酒干爽而又浓郁，具有良好的适饮性。
*明显的野菌特征和整体平衡性将是这类啤酒评审的关键点。
Brett Beer（布雷特啤酒）
Mixed-Fermentation Sour Beer（混合发酵酸啤酒）
17.英式&德式中高浓度艾尔组
这个风格组别涵盖了大部分英式&德式中高酒精度的啤酒。这类啤酒通常具有浓郁而又复杂的麦芽特征，而其他风味根据不同的风格有着不同的体现，但都作为平衡和支撑麦芽特征而存在，使得这类啤酒具有较高的适饮性以及平衡性。
*麦芽的特征体现、酒精风味的体现、整体平衡性和适饮性将是这类啤酒评审的关键点。
British Strong Ale(英式烈性艾尔)
Old Ale(陈酿艾尔)
Doppelbock(双料博克)
Eisbock(冰溜博克)
American Strong Ale(美式烈性艾尔)
American Barleywine(美式大麦烈酒)
Wheatwine(小麦烈酒)
Wee Heavy(苏格兰烈性啤酒)
English Barleywine(英式大麦烈酒)
18.特种啤酒组
这个风格组别将由所有未定义风格或者实验性的啤酒类型组成。这类啤酒都必须有它们的特殊之处，并且适饮性和平衡性仍然是这类啤酒的中心。
Clone beer（克隆啤酒）
这类风格属于对于某个特定商业酒款的模仿，而这个特定商业酒款的类型不属于任何一个现有的啤酒风格。克隆啤酒可以不完全按照模仿对象来酿造，但需要有共有的特殊之处。
*模仿性、整体平衡性和适饮性将是这类啤酒评审的关键点。
Mixed-style beer（混合风格啤酒）
这类风格属于现有啤酒风格的混合而形成不能归入现有其他风格的新类型啤酒。
*两种或多种风格混合之后的和谐程度、整体平衡性和适饮性将是这类啤酒评审的关键点。
Experimental beer（实验啤酒）
这类啤酒具有明显的创新性，酿造这类啤酒的过程中使用了非常具有创新意义的工艺或者原料。
*创新性、整体平衡性和适饮性将是这类啤酒评审的关键点。
19.水果酒组
这个风格组别涵盖了由水果作为主要糖分或风味来源，发酵而成的酒类（几乎无谷物类糖分的添加）。
*水果的特征、整体和适饮性将是这类酒评审的关键点。
Cider（苹果酒）
Perry（梨子酒）
Other Fruit Wine（其他水果酒）
20.蜂蜜酒组
这个风格组别涵盖了由蜂蜜作为主要糖分或风味来源，发酵而成的酒类（几乎无谷物类糖分的添加）。
*蜂蜜的特征、整体和适饮性将是这类酒评审的关键点。
Session Mead（社交性蜂蜜酒）
Dry Mead（干型蜂蜜酒）
Balance Mead（平衡型蜂蜜酒）
Sweet Mead（甜型蜂蜜酒）
21.水果增味酒组
这个风格组别涵盖了由啤酒、水果酒、蜂蜜酒、硬苏打作为基酒，添加足量水果，所形成的酒，不要求体现基酒风格，水果增味作为核心风味表达，可在水果的基础上添加其他增味原材料。
*水果的特征、整体和适饮性将是这类酒评审的关键点。
Fruit Beer（水果增味啤酒）
Fruit Cider（水果增味苹果酒）
Fruit Mead（水果增味蜂蜜酒）
Fruit Hard Seltzer（水果增味硬苏打）
1. Low-Alcohol Lager Category
This style category encompasses most beers brewed only with lager yeast. Overall, These beers should showcase prominent malt character, clean fermentation, and high attenuation, making them dry, balanced, and highly drinkable.
*The malt characteristics, balance, and fermentation condition will be the key points for evaluating beers in this category.
American Light Lager
American Lager
International Pale Lager
International Amber Lager
International Dark Lager
German Leichtbier
2.medium-Alcohol Lager Category
This style group encompasses most of the beers brewed solely with lager yeast. Overall, beers in this category should exhibit distinct malt characteristics, clean fermentation, and a high degree of attenuation, resulting in a dry and well-balanced beer with excellent drinkability.
*The malt characteristics, balance, and fermentation of these beers will be the key points in the evaluation.
Czech Pale Lager
Czech Premium Pale Lager
Czech Amber Lager
Czech Dark Lager
Munich Helles
Festbier
Helles Bock
German Helles Exportbier
German pils
M?rzen
Rauchbier
Dunkles Bock
Vienna Lager
Kellerbier
Munich Dunkel
Schwarzbier
California Common
3.German Wheat Beer Category
This style category includes beers brewed with wheat or wheat malt as one of the main ingredients. Generally, these beers typically feature prominent wheat characteristics, such as haziness, a doughy cereal flavor, abundant foam, and good head retention. The characteristics of yeast and malt can vary according to specific styles.
*The wheat characteristics and the ester and phenolic flavors contributed by German wheat beer yeast will be the key aspects in the evaluation of these beers.
Weissbier
Dunkles Weissbier
Weizenbock
4.Other Wheat Beer Category
This style group encompasses beers brewed with wheat or wheat malt as one of the main raw materials. Such beers usually have distinct wheat - related features, including haziness, a doughy cereal trait, rich foam, and good foam retention. The characteristics of yeast and malt will be manifested differently according to specific styles.
*The wheat characteristics and the refreshing overall flavor will be the key points in the evaluation of these beers.
American Wheat Beer
Witbier
Chinese Wheat Beer
5.American Ale Category
This style category includes American-style beers with medium hop flavor, excluding dark and strong varieties. Generally, these beers typically exhibit distinct American or New World hop characteristics, while avoiding the raw, green and astringent flavors caused by hops. The malt can effectively support the aroma, flavor, and bitterness brought by the hops, resulting in a more balanced and dry beer. They usually feature relatively clean fermentation.
*The hop characteristics, balance, and fermentation of these beers will be the key points in the evaluation.
New England Pale Ale
Blonde Ale
Cream Ale
American Pale Ale
American Amber Ale
American Brown Ale
6.American IPA Category
This style group encompasses American-style IPAs with medium - high hop intensity, excluding dark and strong varieties. Beers in this category usually have distinct American or New World hop characteristics, avoiding the raw, green and astringent tastes from hops. The malt can well support the aroma, flavor and bitterness imparted by the hops, making the beer more balanced and dry. They generally have relatively clean fermentation.
*The characteristics of hops, balance and fermentation will be the key points in the evaluation of these beers.
West-Coast IPA
Double West-Coast IPA
Red IPA
Brown IPA
Black IPA
White IPA
Belgian IPA
Rye IPA
7.Hazy IPA Category
This style group includes hazy IPA-type beers. Such beers typically have very distinct American or New World hop characteristics, avoiding the raw, green, and astringent flavors from hops. The malt can effectively support the aroma, flavor, and bitterness brought by the hops, resulting in a more balanced beer.
*Juicy hop expression, fermentation quality, and haze stability are key evaluation criteria.
Hazy IPA
Hazy Double IPA
Hazy Triple IPA
8.British & German Medium-Low Alcohol Ale Category
This style group encompasses all British and German low-strength ales, excluding dark and strong varieties. Characteristics of malt, yeast, and hops can generally be found in these beers. However, usually, no single flavor is overly prominent. Instead, one type of flavor stands out, with the others acting as a balance and support, resulting in a beer with good drinkability and balance.
*Balance will be the key point in the evaluation of these beers.
Ordinary Bitter
Best Bitter
Strong Bitte
British Golden Ale
Australian Sparkling Ale
Scottish light
K?lsch
English IPA
Altbier
Dark mild
British brown ale
Scottish heavy
Scottish export
Irish Red Ale
9.Belgian Beer Category
This style category encompasses most Belgian ales. Characteristics of malt, yeast, and hops can generally be detected in these beers. Usually, no particular flavor is overly pronounced. Instead, one flavor type is more prominent, with the others providing balance and support, endowing these beers with good drinkability and equilibrium. These beers typically exhibit distinct Belgian yeast characteristics (phenols & esters). Due to the nature of Belgian yeast, these beers have very low residual sugar. There may also be the addition of Belgian candi sugar.
*The richness of characteristic yeast flavors and overall balance will be the key points in the evaluation of these beers.
Belgian Pale Ale
Bière de Garde
Belgian Blonde Ale
Saison
Belgian Golden Strong Ale
10.Trappist Style Category
This style group includes all abbey-type beers. The characteristics of malt, yeast, and hops can generally be found in these beers. Usually, no single flavor is extremely prominent. Instead, one kind of flavor stands out, while the others serve to balance and support, giving these beers good drinkability and balance. These beers typically have quite distinct Belgian yeast characteristics (phenols & esters). Because of the properties of Belgian yeast, these beers have relatively low residual sugar. There might also be the addition of Belgian sugar.
*The richness of characteristic yeast flavors and the overall balance will be the key points in the evaluation of these beers.
Trappist Single
Belgian Dubbel
Belgian Tripel
Belgian Dark Strong Ale
11.Low-Alcohol Dark Ale Category
This style group encompasses all British and American dark-style beers with an alcohol content of 5.5% ABV or less. These beers typically have a distinct roasted grain character, with other flavors providing balance and support, resulting in good drinkability and balance. The characteristics of bitterness, malt, and alcohol content can vary according to specific styles.
*The characteristics of dark roasted (baked) grains and the overall balance will be the key points in the evaluation of these beers.
English Porter
Irish Stout
Irish Extra Stout
Sweet Stout
Oatmeal Stout
Tropical Stout
Foreign Extra Stout
American Porter
American Stout
12.Medium-Alcohol Dark Ale Category
This style group includes all British and American dark-style beers with an alcohol content greater than 5.5% ABV. Generally, these beers have a relatively prominent roasted grain characteristic. Other flavors act as a balance and support, endowing these beers with good drinkability and balance. The characteristics of bitterness, malt, and alcohol content vary according to specific styles.
*The characteristics of dark roasted (baked) grains and the overall balance will be the key points in the assessment of these beers.
English Porter
Irish Stout
Irish Extra Stout
Sweet Stout
Oatmeal Stout
Tropical Stout
Foreign Extra Stout
American Porter
American Stout
13.High-Alcohol Dark Ale Category
This style group encompasses all British and American dark-style beers with an alcohol content of 8.0% ABV or higher. Such beers typically exhibit a rather distinct roasted-grain characteristic. Other flavors serve to balance and support, enabling these beers to have good drinkability and balance. The characteristics of bitterness, malt, and alcohol content will vary according to specific styles.
*The characteristics of dark roasted (baked) grains and the overall balance will be the key points in the evaluation of these beers.
Imperial Stout
Baltic Porter
14.Belgian Sour Beer Category
This style group includes all beers in which wild Brettanomyces yeast or bacteria participate in the fermentation process, giving rise to distinct characteristics. These beers typically have prominent Brettanomyces yeast characteristics (phenols & esters) or a sour taste. Due to the nature of bacteria and wild yeast, these beers have very low residual sugar. The malt and other flavors can effectively support the sourness or Brettanomyces-related characteristics of these beers, resulting in a dry yet rich beer with good drinkability.
*Distinct wild-yeast-and-bacteria characteristics and overall balance will be the key points in the evaluation of these beers.
Flanders Red Ale
Oud Bruin
Lambic
Gueuze
15.German Sour Beer Category
This style group encompasses all beers in which wild Brettanomyces yeast or bacteria are involved in fermentation, generating distinct characteristics. These beers generally exhibit prominent Brettanomyces yeast traits (phenols & esters) or a sour flavor. Due to the nature of bacteria and wild yeast, these beers have extremely low residual sugar. The malt and other flavors can effectively support the sourness or Brettanomyces-related features of these beers, making them dry, rich, and highly drinkable.
*The distinct wild - microbe characteristics and overall balance will be the key points in the evaluation of these beers.
Berliner Weisse
Gose
16.American Brett Beer Category
This style group includes all beers where wild Brettanomyces yeast or bacteria participate in the fermentation process, producing distinct characteristics. These beers typically have noticeable Brettanomyces yeast characteristics (phenols & esters) or a sour taste. Because of the characteristics of bacteria and wild yeast, these beers have very low residual sugar. The malt and other flavors can effectively support the sourness or Brett-related traits of these beers, making them dry yet full - bodied and highly drinkable.
*Distinct Brettanomyces characteristics and overall balance will be the key points in the evaluation of these beers.
Brett Beer
Mixed-Fermentation Sour Beer
17.British & German Medium-High Alcohol Ale Category
This style group encompasses most British and German beers with medium to high alcohol content. These beers typically have rich and complex malt characteristics. Other flavors vary according to different styles but all exist to balance and support the malt characteristics, endowing these beers with high drinkability and balance.
*The manifestation of malt characteristics, the expression of alcohol flavor, overall balance, and drinkability will be the key points in the evaluation of these beers.
British Strong Ale
Old Ale
Doppelbock
Eisbock
American Strong Ale
American Barleywine
Wheatwine
Wee Heavy
English Barleywine
18.Specialty Beer Category
This style group consists of all undefined or experimental beer types. These beers must have their unique features, and drinkability and balance remain at the core of these brews.
Clone Beer
This style involves imitating a specific commercial beer that does not fall into any existing beer style category. A Clone Beer does not have to be brewed exactly the same as the original, but it should share the unique characteristics.
*The degree of imitation, overall balance, and drinkability will be the key points in the evaluation of these beers.
Mixed-style beer
This style refers to a new type of beer formed by mixing existing beer styles, which cannot be classified into other existing styles.
*The harmony of the combination of two or more styles, overall balance, and drinkability will be the key points in the evaluation of these beers.
Experimental beer
This type of beer is marked by innovation, with highly innovative brewing techniques or ingredients used in the brewing process.
*Innovation, overall balance, and drinkability will be the key points in the evaluation of these beers.
19.Fruit Wine Category
This style group encompasses beverages fermented primarily with fruits serving as the main source of sugar or flavor (with minimal addition of grain-derived sugars).
*The characteristics of the fruit, overall balance, and drinkability will be the key points in the evaluation of these beverages.
Cider
Perry
Other Fruit Wine
20.Mead Category
This style group includes drinks that are fermented with honey as the main source of sugar or flavor (with scarcely any addition of grain-based sugars).
*The characteristics of honey, overall balance, and drinkability will be the key aspects in the assessment of these beverages.
Session Mead
Dry Mead
Balance Mead
Sweet Mead
21.Non-Style Fruit Alcoholic Beverages Category
This style group encompasses liquors made by using beer, fruit wine, mead, or hard seltzer as the base liquor and adding sufficient amounts of fruit. It is not necessary to showcase the style of the base liquor. The fruit-flavored enhancement serves as the core flavor expression, and other flavor-enhancing ingredients can be added based on the fruit.
*The characteristics of the fruit, overall balance, and drinkability will be the key points in the evaluation of these liquors.
Fruit Beer
Fruit Cider
Fruit Mead
Fruit Hard Seltzer
