2026 ENTRY Categories
FEATURE CATEGORY: SPONSORED BY LALLEMAND BREWING
1A - House Ale (LalBrew® House Ale)
CANADIAN
1B - Canadian Spruce Tip Pale Ale
Entries must include spruce tips and Canadian malt as featured ingredients.
Base style for this beer is American Pale Ale. Molasses-based spruce beers should be entered into the Historical category. Submissions may be entered into only one category.
Provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
18B. American Pale Ale
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
Low Alcohol
2A - Non Alcoholic Beer (less than 1%)
This category is for Non Alcoholic beer.
Entries may be of any style, but must contain less than 1% ABV.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
2B - Low ABV Beer (1.0 - 3.6%)
This category is for Low ABV beer.
Entries may be of any base style, but must be between 1% – 3.6% ABV.
This category also includes German Leichtbier (2.4 – 3.6%).
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
5A. German Leichtbier
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
Lagered Pale
3A - American Light Lager
This category is for American Light Lager.
– This includes beer between 3.1 – 4.2% ABV (as per the BJCP).
– This can also include beer between 4.3 – 4.9% ABV that fit the overall profile of an American Light Lager.
– Beer below 3.1% should be entered into the Low ABV category.
– Beer with similar ingredients 5% and above should be entered into the American Lager category.
– Submissions may be entered into only one category.
Provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
1A. American Light Lager
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
3B - American Lager
This category is for American Lager.
– This includes beers between 4.3 – 5.3% ABV (as per the BJCP).
– This can also include beers between 5.4 – 5.9% ABV that fit the overall profile of an American Lager.
– Beer below 5% that have a thinner mouthfeel or lighter body could be entered into the American Light Lager category.
– Submissions may be entered into only one category.
Provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
1B. American Lager
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
3C - International Pale Lager
This category is for International Pale Lager.
This includes styles like Mexican Lager, Japanese Rice Lager, etc.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
2A. International Pale Lager
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
3D - Czech Pilsner
This category is for Czech Pilsner.
This includes Czech Pale Lager (3 – 4.1%) and Czech Premium Pale Lager (Czech Pilsner) (4.2 – 5.8%).
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
3A. Czech Pale Lager
3B. Czech Premium Pale Lager
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
3E - Pale Malty European Lager
This category is for Pale Malty European Lager.
This includes Munich Helles, Festbier, and Helles Bock.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
4A. Munich Helles
4B. Festbier
4C. Helles Bock
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
3F - Kölsch
This category is for Kölsch.
Provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References: 5B. Kölsch
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
3G - German Pilsner
This category is for German Pilsner.
This includes German Helles Exportbier (Dortmunder) and German Pils.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
5C. German Helles Exportbier
5D. German Pils
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
3H - Hop-Forward Lager
This category is for Hop-Forward Lager.
It includes Dry-Hopped Lagers, Cold IPA, India Pale Lagers, West Coast Pilsner, New Zealand Pilsner, Italian Pilsner, and any other contemporary hop-forward lager.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
X5. New Zealand Pilsner
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
European Amber & Dark
4A - European Amber Beer
This category is for European Amber Beer.
This includes Märzen, Vienna Lager, Czech Amber Lager, and Altbier.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
6A. Märzen
7A. Vienna Lager
3C. Czech Amber Lager
7B. Altbier
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
4B - European Dark Lager
This category is for European Dark Lager.
This includes Munich Dunkel, Schwarzbier, and Czech Dark Lager.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
8A. Munich Dunkel
8B. Schwarzbier
3D. Czech Dark Lager
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
Wheat
5A - German and American Wheat Beer
This category is for German and American Wheat.
This includes Weissbier (Hefeweizen), Dunkles Weissbier, Weizenbock, Kristalweizen, and American Wheat.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
10A. Weissbier
10B. Dunkles Weissbier
10C. Weizenbock
1D. American Wheat Beer
Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
5B - Belgian Witbier
This category is for Belgian Witbier.
Provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
24A. Witbier
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
Belgian
6A - Belgian and French Ale
This category is for Belgian and French Ale.
This includes Belgian Pale Ale, Belgian Blond Ale, Belgian Single, and Bière de Garde.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
24B. Belgian Pale Ale
25A. Belgian Blond Ale
26A. Belgian Single
24C. Bière de Garde
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
6B -Saison and Grisette
This category is for Saison and Grisette.
This includes Saison (Table, Standard, and Super – Light or Dark versions), and Grisette.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
25B. Saison
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
6C - Belgian Strong Ale
This category is for Belgian Strong Ale.
This includes Belgian Dubbel, Belgian Tripel, Belgian Golden Strong Ale, and Belgian Dark Strong Ale (Quad).
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
26B. Belgian Dubbel
26C. Belgian Tripel
25C. Belgian Golden Strong Ale
26D. Belgian Dark Strong Ale
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
United Kingdom
7A - English Bitter and Pale Ale
This category is for English Bitter and Pale Ale.
This includes Ordinary Bitter, Best Bitter, Strong Bitter, and British Pale Ale.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
11A. Ordinary Bitter
11B. Best Bitter
11C. Strong Bitter
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
7B - English IPA
This category is for English IPA.
Provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
12C. English IPA
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
7C - Brown British Ale
This category is for Brown British Ale.
This includes Dark Mild and British Brown Ale.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
13A. Dark Mild
13B. British Brown Ale
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
7D - Irish and Scottish Ale
This category is for Irish and Scottish Ale.
This includes Irish Red Ale, Scottish Light (60/-), Scottish Heavy (70/-), and Scottish Export (80/-).
Wee Heavy, also known as Strong Scotch Ale, should be entered in the Strong British Ale category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
15A. Irish Red Ale
14A. Scottish Light
14B. Scottish Heavy
14C. Scottish Export
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
7E - UK Porter and Stout
This category is for UK Porter and Stout.
This includes English Porter, Irish Stout, Irish Extra Stout, Sweet Stout, Oatmeal Stout, Tropical Stout, and Foreign Extra Stout.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
13C. English Porter
15B. Irish Stout
15C. Irish Extra Stout
16A. Sweet Stout
16B. Oatmeal Stout
16C. Tropical Stout
16D. Foreign Extra Stout
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
American
8A - Contemporary Pale Ale
This category is for Contemporary Pale Ale.
This includes classic American Pale Ale and North American Pale Ale styles that don’t fit neatly into the current BJCP subcategories.
A variety of malts, hops, and techniques may be used, but the beer should not fit into any other major category.
Hazy Session and Pale Ale as well as Hazy IPA have their own categories.
West Coast IPA has its own category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
18B. American Pale Ale
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
8B - Contemporary IPA
This category is for Contemporary IPA.
This includes North American IPA styles that don’t fit neatly into the current BJCP subcategories.
A variety of malts, hops, and techniques may be used, but the beer should not fit into any other major category.
Hazy Session and Pale Ale as well as Hazy IPA have their own categories.
West Coast IPA has its own category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
8C - West Coast IPA
This category is for West Coast IPA.
This includes American IPA and Double IPA.
Hazy IPA has its own category.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
21A. American IPA
22A. Double IPA
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
8D - Hazy Pale Ale and Session Hazy IPA
This category is for Hazy Pale Ale and Session Hazy IPA.
This is for Hazy Pale Ale and Session Hazy IPA styles that fall between 3.7 – 5.9% ABV.
Micro IPA under 3.7% ABV should be entered in the Low ABV category (1 – 3.6% ABV).
Hazy IPA from 6 – 9% ABV have their own category.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
21C. Hazy IPA
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
8E - Hazy IPA
This category is for Hazy IPA.
This category includes Hazy IPA that falls between 6 – 9% ABV.
Hazy Pale Ale and Session Hazy IPA styles from 3.7 – 5.9% have their own category.
Hazy IPA above 9% should consider entering into the American Strong Ale category.
References:
21C. Hazy IPA
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
8F - Specialty IPA
This category is for Specialty IPA.
This includes Belgian IPA, Black IPA, Brown IPA, Brut IPA, Red IPA, Rye IPA, and White IPA.
West Coast IPA should be entered into American IPA.
Hazy IPA has its own category.
Cold IPA should be entered into Hop-Forward Lager.
Flavoured IPA should be entered into either the Fruit Beer category, the Spice, Herb, and Vegetable category, or the Experimental category – with the exception being White IPA.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
21B. Specialty IPA: Belgian IPA
21B. Specialty IPA: Black IPA
21B. Specialty IPA: Brown IPA
21B. Specialty IPA: Brut IPA
21B. Specialty IPA: Red IPA
21B. Specialty IPA: Rye IPA
21B. Specialty IPA: White IPA
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
8G - American Amber Beer
This category is for American Amber Beer.
This includes American Amber Ale and California Common.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
19A. American Amber Ale
19B. California Common
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
8H - American Brown Ale
This category is for American Brown Ale.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
19C. American Brown Ale
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
8I - American Porter and Stout
This category is for American Porter and Stout.
This includes American Porter and American Stout.
American Porters or Stouts with coffee and/or vanilla should enter into the Spice, Herb, and Vegetable category.
American Porters or Stouts with fruit should be entered into the Fruit Beer category.
American Porters or Stouts that have been barrel aged should be entered into the Wood Beer category.
Imperial Stout has its own category.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
20A. American Porter
20B. American Stout
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
8J - Imperial Stout
This category is for Imperial Stout.
This includes:
– Flavoured versions with Fruit, Spice, Herbs, or Vegetables.
– Imperial Stouts that have been barrel-aged and showcase strong characteristics of the barrel or previous use (e.g., whiskey) should enter into the Wood Beer category.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
20C. Imperial Stout
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
International
9A - Golden Ale
This category is for Golden Ale.
This includes Cream Ale, British Golden Ale, Australian Sparkling Ale, and Blonde Ale.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
1C. Cream Ale
12A. British Golden Ale
12B. Australian Sparkling Ale
18A. Blonde Ale
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
9B - Strong Ale
This category is for Strong Ale.
This includes a broad group of styles:
– Strong Dark European Lagers: Dunkles Bock, Doppelbock, Eisbock, and Baltic Porter.
-Strong American Ales: American Strong Ale, American Triple/Quad Hazy IPA (>9%), American Barleywine, and Wheatwine.
– Strong British Ales: British Strong Ale, Old Ale, Wee Heavy, and English Barleywine.
– Strong Ales that have been barrel-aged and showcase strong characteristics of the barrel or previous use (e.g., whiskey) should enter into the Wood Beer category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
6C. Dunkles Bock
9A. Doppelbock
9B. Eisbock
9C. Baltic Porter
22B. American Strong Ale
22C. American Barleywine
22D. Wheatwine
17A. British Strong Ale
17B. Old Ale
17C. Wee Heavy
17D. English Barleywine
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
Sour & Wild
10A - Contemporary Sour Ale
This category is for Contemporary Sour Ale.
This category is for beers fermented with Saccharomyces and Lactobacillus, with or without oak aging, produced using traditional co-fermentation or modern Mash or Kettle Souring.
Dry-Hopped Sours should be entered into this category.
Sours with fruit should be entered into the Fruited Sour category.
Sours with mixed fermentation and/or Brettanomyces should be entered into the Mixed Fermentation category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
28D. Straight Sour Beer
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
10B - Fruited Sour Ale
This category is for Fruited Sour Ale.
This category is for beers fermented with Saccharomyces and Lactobacillus and produced using traditional co-fermentation or modern Mash or Kettle Souring – with the addition of Fruit.
Dry-hopped sours without fruit should be entered into the Contemporary Sour category.
Fruited sours with salt should be entered into the Gose category.
Mixed Fermentation with other bacteria and yeast has its own category.
Traditional European Sours with fruit (e.g., Fruited Lambic) should be entered into the European Sour category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
28D. Straight Sour Beer (+ with fruit)
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
10C - European Sour Ale
This category is for European Sour Ale.
This includes Berliner Weisse, Flanders Red Ale, Oud Bruin, Lambic, Gueuze, and Fruit Lambic.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
23A. Berliner Weisse
23B. Flanders Red Ale
23C. Oud Bruin
23D. Lambic
23E. Gueuze
23F. Fruit Lambic
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
10D - Gose
This category is for Gose.
Tart, with a distinctive but restrained salt character. Coriander is traditional, but optional in most modern versions.
Gose with or without fruit can be entered into this category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
23G. Gose
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
10E - Mixed Fermentation Ale
This category is for Mixed Fermentation.
This includes Brett Beer, Mixed Fermentation Sour Beer, and Wild Specialty Beer.
Brett Beer: Intended for beer with or without oak aging that has been fermented with Saccharomyces and Brettanomyces, or with Brett only.
Mixed Fermentation Sour Beer: Intended for beer fermented with any combination of Sacch, Lacto, Pedio, and Brett (or additional yeast or bacteria), with or without oak aging
Wild Specialty Beer: Intended for variations of a Base Style beer from style 28A, 28B, or 28D. These variations may include the addition of one or more Specialty-Type Ingredients (e.g., Fruit, Spice); aging in non-traditional wood varieties that impart a significant and identifiable wood character (e.g., Spanish Cedar, Amburana); or aging in barrels previously containing another alcohol (e.g., spirits, wine, cider).
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
28A. Brett Beer
28B. Mixed-Fermentation Sour Beer
28C. Wild Specialty Beer
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
Fruit & Spice
11A - Fruit Beer
This category is for Fruit Beer.
Fruit Beer based on a Classic Style should be entered in this style.
Fruit Beer that is also sour should be entered into the Fruited Sour Ale category.
Traditional Sours, like Fruited Lambic, should be entered into the European Sour Ale category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
29A. Fruit Beer
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
11B - Specialty Fruit Beer
This category is for Specialty Fruit Beer.
This includes Fruit and Spice Beer, Specialty Fruit Beer, and Grape Ale.
Fruit and Spice Beer: This includes beer made with fruit and any SHV (Spice, Herb, Vegetable).
Specialty Fruit Beer: This includes beer made with fruit and some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied.
Grape Ale: Combines the profile of a sparkling wine and a relatively neutral base beer. The Grape Must is fermented with the beer, not a blending of wine and beer.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
29B. Fruit and Spice Beer
29C. Specialty Fruit Beer
29D. Grape Ale
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
11C - Spice, Herb, & Vegetable Beer
This category is for Spice, Herb, and Vegetable Beer.
This category includes Spice, Herb, or Vegetable Beer, Autumn Seasonal Beer, Winter Seasonable Beer, and Specialty Spice Beer.
This category includes beer made with Coffee, Vanilla, or Pumpkin Spice, etc.
SHV Beer made with the addition of Fruit should be entered in the Specialty Fruit Beer category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
30A. Spice, Herb, or Vegetable Beer
30B. Autumn Seasonal Beer
30C. Winter Seasonal Beer
30D. Specialty Spice Beer
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
Historical, Smoke & Wood
12A - Smoke & Historical Beer
This category is for Smoke Beer and all Historical Styles.
This includes Rauchbier, Classic Style Smoked Beer, Specialty Smoked Beer, and Piwo Grodziskie.
Lichtenhainer should be entered into the Experimental and Historical category.
Spruce Tip beer made with a molasses base should be entered here.
Specify the base style and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
6B. Rauchbier
32A. Classic Style Smoked Beer
32B. Specialty Smoked Beer
27. Historical Beer
27A. Historical Beer: Piwo Grodziskie
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
12B - Wood-Aged Beer
This category is for Wood-Aged Beer.
This includes Wood-Aged Beer and Specialty Wood-Aged Beer.
This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-Barrel Aged or other similar beers should be entered here.
Mixed fermentation sours should be entered into the Mixed Fermentation category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
33A. Wood-Aged Beer
33B. Specialty Wood-Aged Beer
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
Experimental & Gluten Free
13A - Experimental
This category includes Experimental Beer.
This category is for any beer that does not fit into an existing style description. Be as detailed as possible.
Grodziskie can be entered into the Smoked Beer category.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
References:
34C. Experimental Beer
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
13B - Gluten Free Beer
This category is for Gluten Free Beer.
Any beer in any style that contains less than 20 parts per million of gluten and is fermented at least in part from cereal grain.
Seltzers will not be considered.
Specify the base style, ABV, and provide any relevant details, such as specialty ingredients that our judges should know—without sharing identifying information.
The Canada Beer Cup guidelines may differ from the BJCP guidelines. Use the BJCP as a reference while considering any specifics provided above.
Cider
Heritage Cider (Traditional & Tannin-Forward Ciders)
Description:
This category honours ciders made using traditional cider apples, heirloom varieties, and old-world production techniques. These ciders often showcase structured tannins, depth, and complexity, staying true to historical cider-making traditions.
Examples:
– A wild-fermented English-style cider made from bittersweet apples.
– A keeved French cider with natural residual sweetness.
– A still, bone-dry heritage apple cider aged for extended maturation.
Key Characteristics:
– Made from heritage or cider-specific apple varieties.
– Can be dry to semi-sweet but must emphasize apple character.
– Still or lightly sparkling; traditionally influenced fermentation methods.
Modern Cider (Contemporary & Sessionable Ciders)
Description:
This category celebrates modern cider-making techniques and the use of culinary apples. These ciders tend to be clean, fruit-forward, and accessible, often designed for wide consumer appeal while maintaining craftsmanship.
Examples:
– A crisp, lightly carbonated cider made from McIntosh and Gala apples.
– A filtered, off-dry cider with a balanced acidity and light sweetness.
– A session cider with lower alcohol but bright, refreshing characteristics.
Key Characteristics:
– Typically made from culinary apples rather than traditional cider apples (Low or no Tannins).
– Often off-dry to semi-sweet, with a fresh and approachable taste.
– Carbonated or still; clear or hazy presentations accepted.
Fruited Cider, and Perry
Description:
Recognizing ciders that incorporate additional fruits or pears (perry). While these ciders introduce new ingredients, the apple or pear base should remain central to the profile.
Examples:
– A rosé cider colored naturally by berry additions.
– A traditional perry made from 100% pears or a pear-blended cider.
Key Characteristics:
– Primary base must still be fermented apple or pear cider.
– Infusions must enhance and not overpower fruit character.
– Can be dry, semi-sweet, or sweet depending on balance.
Note:
Perry can also be submitted into other categories (e.g., Heritage, Modern, Barrel-Aged) if the producer believes it is a better fit there.
Spiced & Specialty Cider
Description:
This category recognises ciders that incorporate hops, herbs, spices, botanicals. This is the category for ciders with both added fruit and spices.
Examples:
– A cranberry winter cider with warming spices.
– A hopped cider featuring tropical and citrusy hop notes.
– A earl grey tea cider
Key Characteristics:
– Primary base must still be fermented apple or pear cider.
– Infusions must enhance and not overpower fruit character.
– Can be dry, semi-sweet, or sweet depending on balance.
Note:
Perry can also be submitted into other categories (e.g., Heritage, Modern, Barrel-Aged) if the producer believes it is a better fit there.
Ice & Fortified Cider
Description:
Honouring excellence in the production of ice cider and fortified ciders. These ciders typically use freezing or alcohol fortification techniques to intensify sugars, flavours, and structure. Typically >13% ABV.
Examples:
– A Québec-style ice cider with natural cryo-concentration.
– A barrel-aged ice cider with notes of caramel and honey.
– A pommeau-style fortified cider with spirit influence.
Key Characteristics:
– Ice ciders must be naturally intensified through freezing or dehydration.
– Fortified ciders must have spirit-based alcohol enhancement.
– High sugar content but balanced acidity.
– Typically still (non-carbonated) and consumed as a dessert-style cider.
Barrel-Aged or Specialty
Description:
This category is for ciders aged in barrels (oak, whiskey, wine, etc.) or incorporating specialty techniques that don’t fit traditional categories.
Examples:
– A cider aged in bourbon barrels, developing vanilla and oak notes.
– A cider co-fermented with wine grapes or aged on lees.
– A high-gravity cider with unique production methods.
Key Characteristics:
– Barrel influence should be present but balanced.
– Can be dry or semi-sweet depending on production.
– Open to unique fermentation techniques or specialty aging.
Packaging
P1 - Packaging Single
A singular or singled-out design that’s part of a larger series.
This could be a specialty beer or cider brew, a limited edition, or one particular design from within your brand that stands out on its own.
This category is judged by a panel of design & packaging experts with criteria being; typography, layout and visual flow, colour & visual appeal, creativity, and shelf presence.
P2 - Packaging Series
A cohesive series of packaging including two or more designs.
This could look like:
– an ongoing series of beer styles (ie; core beers, sour series, stouts, etc)
– your entire brand of packaging, if each new beer or cider you release follows a consistent brand look and feel
This category is judged by a panel of design & packaging experts with criteria being; branding/design consistency, typography, layout and visual flow, colour & visual appeal, creativity, and shelf presence.
P3 - Packaging Community Collaboration
Packaging used for a collaborative brew
This could look like:
– a brewery collab
– a community cause, initiative, or fundraiser
– a special release in collaboration with another business
– a collaboration with a special event
This category is judged by a panel of design & packaging experts with criteria being; clarity of collaboration, typography, layout and visual flow, colour & visual appeal, creativity, and shelf presence.
Registration Opens May 5, 2026
Full competition details available on the Beer Awards Platform.