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Hoppy
Halloween Categories
Hoppy Halloween awards first, second, and third place
medals for up to 31 categories.
Below is a rough guide to the categories we strive
to fill. These
categories may be combined or reworked based on entries per
category.
Hoppy
Halloween accepts entries in all BJCP 2021 styles of beer, 2025
styles of cider
and 2015 styles of mead.
NOTE:When
entering a fruited beer where the base style happens to be sour -
please use category 29A and not 28C.
Official
BJCP 2021 Style Guidelines
The Hoppy Halloween Challenge
has TWO categories unique to this competition:
Fresh Killed
Hops Beer
Halloween
Theme Beer/Mead/Cider
Potential Hoppy Halloween
Categories:
| HH # |
Category Name |
NHC Category |
BJCP 2021 Category |
| 1 |
Light Lager |
1 |
1A, 1B, 2A, 4A, 4B, 5C |
| 2 |
Pilsner |
2 |
3A, 3B 5A, 5D, LSX5 |
| 3 |
European Amber Lager |
3 |
3C, 7A, 6A, 7C |
| 4 |
Dark Lager |
4 |
2C, 3D, 8A, 8B |
| 5 |
Bock |
5 |
4C, 6C, 9A, 9B |
| 6 |
Light Hybrid Beer |
6 |
1C, 1D, 5B, 18A |
| 7 |
Amber Hybrid Beer |
7 |
2B, 7B, 19B |
| 8 |
English Pale Ale |
8 |
11A, 11B, 11C, 12A, 12B |
| 9 |
Scottish and Irish Ale |
9 |
14A, 14B, 14C, 15A, 17C |
| 10 |
American Ale |
10, 11 |
18B, 19A, 19C |
| 11 |
English Brown and Mild |
12 |
13A, 13B |
| 12 |
Porter |
13 |
9C, 13C, 20A |
| 13 |
Stout |
14, 15 |
15B, 15C, 16A, 16B, 16C, 16D,
20B, 20C |
| 14 |
American and Double IPA |
16, +17B |
21A, 22A |
| 15 |
Other IPA |
17, -17B |
12C, 21B, 21C |
| 16 |
German Wheat and Rye |
18 |
10A, 10B, 10C |
| 17 |
Belgian and French Ale |
19 |
24A, 24B, 24C, 25B, 26A |
| 18 |
Sour Ale |
20, +26A,B,C |
23A, 23B, 23C, 23D, 23E, 23F,
23G, 28A, 28B, 28C, 28D |
| 19 |
Belgian Strong Ale |
21 |
25A, 25C, 26B, 26C, 26D |
| 20 |
Strong Ale |
22 |
17A, 17B, 17D, 22B, 22C, 22D |
| 21 |
Fruit Beer |
23, +26E |
29A, 29C, 29D |
| 22 |
Spice/Herb/Vegetable Beer |
24 |
30A, 30B, 30C |
| 23 |
Smoke Flavored/Wood Aged Beer |
25, +26H, 26I |
6B, 32A, 32B, 33A, 33B |
| 24 |
Specialty Beer |
26, -26A,B,C,E,H,I |
27, 29B, 31A, 31B, 34A, 34B, 34C |
| 25 |
Traditional Mead |
27 |
M1A, M1B, M1C |
| 26 |
Fruit Mead |
28 |
M2A, M2B, M2C, M2D, M2E |
| 27 |
Spice and Specialty Mead |
29 |
M3A, M3B, M4A, M4B, M4C |
| 28 |
Standard Cider and Perry |
30 |
C1A, C1B, C1C, C1D, C1E, C4A,
C4B |
| 29 |
Specialty Cider and Perry |
31 |
C2A, C2B, C2C, C2D, C3A, C3B,
C3C, C4C, C4D |
| 30 |
Halloween
Theme Beer/Mead/Cider |
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| 31 |
Fresh Killed
Hops Beer |
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Fresh
Killed Hops Beer
Note: This category is eligible for BOS so
please send 2 entries. Brewers are allowed to enter more
than one beer in this category, but they must be obviously
different beers.
Introduction
to Style:
 Mostly
referred to as “wet” and sometimes referenced as “fresh” or
“green” hopped beers, this style highlights the unique
flavors and aromas that come from using hops that have not
gone through a drying or lupulin concentration process.
“Wet” hops tend to contribute less lupulin intensity and
more plant-based vibrancy including characters like melon,
fresh fruit, rich herbal, pine and
other chlorophyll-driven energy that you don't get in
standard-hopped beers. Although Pale Ales and IPAs were the
first styles to incorporate “wet” hops, any base style is a
candidate for using “wet” hops. The only requirements are
that the beer must express the uniqueness of hops that have
not been dried and that these characters complement the
overall beverage. “Fresh Killed” and “wet” implies not
dried and does not imply a method of harvest, handling, or
use. Intensity is based on obtaining a harmonious balance
and focused on aroma and flavor as opposed to bittering.
This is a specialty category so please reference
“INTRODUCTION TO SPECIALTY-TYPE BEER” on page 60 of the 2021
BJCP Beer Style Guidelines when entering and judging for how
to approach open style beers of this nature.
Overall Impression:
A base beer enhanced by the unique
chlorophyll-driven character of “wet” hops. The specific
character depends greatly on the hop varietal used and how
their characters meld with the base beer.
Aroma:
Varies on base style declarations for malty component and
hop aroma intensity. Hop aroma should be present but can
vary. Lower-level hop aromas are acceptable, especially if
flavor highlights the wet characters more – allow for a
range of character and intensity from subtle to aggressive.
Characterization of hops is dependent on the specific
variety and can vary. It should be noted that the aroma of
wet hops will many times be significantly different than
their dried counterparts, often adding notes of melon, ripe
fruit, rich herbal, pine and other chlorophyll-driven
components. Leave room for variation as new varieties and
growing locations can change offerings. Other aromatics,
like esters, phenolics, diacetyl, and alcohol may or may not
be present based on base style but should always be
complimentary to the hop choice.
Appearance:
Varies on base style. Hop derived haze is not a negative,
nor is it required, regardless of the base beer style.
Flavor:
Varies on base style declarations for malty component and
hop flavor intensity. Distinctive wet hop flavors should be
noticeable and are required. As with aroma, this may range
in intensity from subtle to aggressive and will largely
depend on base style and hop variety. The hop flavor
component should always be noticeable and appropriately
balanced with the other beer components. Characterization
of hops is dependent on the specific type and can vary. It
should be noted that the flavor of wet hops will many times
be significantly different than their dried counterparts,
often adding notes of melon, ripe fruit, rich herbal, pine
and other chlorophyll-driven components. Leave room for
variation as new varieties and growing locations can change
offerings. Bitterness tends to be lower than base styles
suggest given the lower lupulin to plant matter in the hop
cones and should not be considered negative if balance with
the base is achieved. Malt flavors, alcohol content, and
fermentation byproducts, such as esters, should be
appropriate for the base style, but be harmonious and
balanced with the distinctive wet hop flavors present.
Mouthfeel:
 Varies
on base style declarations.
Comments:
This style is all about the wet hop character that comes
from using hops that have not been dried and maintain a
significant amount of moist plant matter in the cones.
Bitterness from wet hops is generally not a focus as lupulin
content is low compared to plant matter and long boils of
this can result in undesirable flavors. Any base style can
be considered, and judges should focus on detection of wet
characters, their presentation, and achieving an overall
pleasant drinking experience. Current hop varietals tend to
add notes of melon, ripe fruit, rich herbal, pine and other
chlorophyll-driven components. Leave room for variation in
characters as new varieties and growing locations can change
offerings.
Entry Instructions:
Entrant must specify a description of the beer, identifying
either a Base Style or the ingredients, specs, or target
character of the beer. A general description of the special
nature of the beer can cover all the required items.
Entrants may specify specific hop varieties used. Adding
varietal(s) is helpful, especially when judges may not
recognize the varietal characteristics of newer hops.
Vital Statistics:
OG, FG, IBUs, SRM, and ABV will vary depending on the
underlying base beer.
Commercial Examples:
Sierra Nevada Northern Hemisphere Harvest Wet Hop IPA, Surly
Wet, Founders Harvest Ale, Great Divide Fresh Hop, and
Deschutes Hop Trip Pale Ale.
Halloween
Theme Beer/Mead/Cider
Any beer with
characteristics that would identify it as being made for,
and in the spirit of, Halloween. Individual qualities
such as aroma, appearance, and flavor should be part of the
“Halloweeness” of the entry.
Brewers should specify the
base style and any unique ingredients as appropriate. (Nothing that could be a considered a Health Hazard Please)
Only one bottle is needed
for this category.
Any live
presentations by the brewers will be limited to 3 minutes.
This category will be judged with the theme
in mind. It will be judged to BJCP style guidelines of the
base beer, mead or cider according to the standard 50 point
system PLUS the entry’s adherence to the spirit of the
holiday will be assessed based upon an additional 25 point
“Halloween Scale”:
| Beer Name |
5 points |
| Appearance |
5 points |
| Aroma/Flavor |
5 points |
| Overall Impression |
10 points |
 The name
of the entry and any packaging, bottle and/or label
embellishments will be factored into the final score! Halloween
Theme beers do not have to be scary with a ton of
props. A well made pumpkin ale with an appropriate
name and bottle will be judged as it fits the classic
holiday theme while a red colored spicy pepper beer in a
bottle covered with devils will be judged befitting the
spooky side of Halloween.
This category will be judged
live in front of an audience. Theme beers must be
named but elaborate bottle decorations are not required
though they can enhance the score. Additional
background documentation can also be included but anything
over a paragraph that has to be read aloud to the judges and
audience will just put them to sleep.
Please note: To insure anonymity, brewers are
encouraged to name their beer accordingly (i.e. please
don’t incorporate your name, initials or any other wording
that would identify the beer as yours). Have fun!
Due to the “unique” nature of this category, the Gold
medal winner will not be eligible to compete for Best
of Show. Also, medallists in this category will not accumulate
points toward the Great Pumpkin Award.
Brewers are allowed to enter more than one beer in
this category.
| Original
Gravity (°Plato) |
Final
Gravity (°Plato) |
%
Alc./Wt. (Alc./V.) |
IBUs |
SRM
(EBC) |
| 1.030-110
(7.5-27.5) |
1.006-30
(2-8) |
2.0-9.5
(2.5-12.1) |
0-100 |
1-100
(2-197) |
Halloween Theme Beer Gallery
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