Craft Beer Competition is organised by Browamator since 2007. The Finale Gala for the second time will take place at the Poznań Beer Expo. We invite to participate everyone who meet conditions of the following definition: „Craft beer – a one which a brewer, recognized by his/her full name, alone or with help of his/her staff, brews by heeding his/her original recipe up to 5 thousands hl of finished beer annually.”

This year there are 30 competition categories!

  1. British Ale (9-15ºPlato)

In this category we gathered all British pale and amber ale. Irish people wouldn’t like it, but also Irish Red Ale was put here. Strong British ale and English IPA are excluded from this category

  1. Bitter
  2. Mild
  3. English Pale Ale
  4. ESB
  5. Brown Ale
  6. Scottish Ale
  7. Irish Red Ale
  1. Strong Ale (15-30ºPlato)

This category groups together strong ale, excluding those of Belgian origin and dark imperial stouts and porters. Barrel aged versions of beer from those styles may be submitted in this caregory.

  1. Old Ale
  2. Barley Wine
  3. Wee Heavy
  4. Jopen Beer
  1. Porter/Stout (9-18ºPlato)

Dark top-fermenting porters and stouts, excluding strongest imperial versions. In this category also porters and stouts with an addition of coffee will be evaluated. Porters or stouts with an addition of oyster, chocolate or other creative additions should be put into subcategory 3.I.

  1. Brown Porter
  2. Dry Stout
  3. Oatmeal Stout
  4. Milk Stout
  5. American Stout
  6. Robust Porter
  7. Foreign Extra Stout
  8. Coffee/Stout Porter
  9. Porter/stout with additions
  1. Imperial Stout/Porter (18-30ºPlato)

Strongest, dark, well roasted, strongly hopped beer extreme in almost all fields and thanks to that so valued by connoisseur. In this category also beer matured with wood should be submitted.

  1. RIS
  2. Imperial Porter
  3. Barrel Aged RIS/Porter
  4. American Ale (10-14ºPlato)

Pale, session beer, solidly hopped with new wave hops, but among other things extremely drinkable.

  1. APA
  2. Session IPA
  3. Summer Ale
  4. American Amber Ale
  5. American Wheat
  1. American IPA (14-18ºPlato)

An icon of the craft beer revolution. May be more dry like Coast IPA, as well as more full body, a bit more caramel like East Coast IPA. If together with or instead American varieties of hop new wave hop from Australia, New Zealand or Germany was used, the appropriate category will be International IPA.

  1. West Coast IPA
  2. East Coast IPA
  3. International IPA
  1. Imperial/Double IPA (18-22ºPlato)

Stronger version of American IPA. With greater bitterness, but also higher specific gravity to balance the bitterness. In this category Barley Wine should be also submitted, if it is strongly hopped with new wave hops.

  1. Imperial IPA
  2. American Barley Wine
  1. Black IPA/Cascadian Dark Ale (14-22ºPlato)

The issue of naming this category will for some more time cause controversies, but it is important that everyone knows that it means dark, or even black, strongly hopped ale.

  1. Black IPA
  2. Double Black IPA
  1. Other IPA (14-22ºPlato)

Remaining IPA does not mean worse. In this category belong IPA hopped with European hop, so classic English IPA as well as quite innovative Polish IPA. Also all hues of IPA with exception of golden and black.

  1. English IPA
  2. Polskie IPA
  3. Belgian IPA
  4. White IPA
  5. Red IPA
  6. Brown IPA
  1. Bavarian Wheat Beer (10-20ºPlato)

All wheat beer brewed with special Bavarian strains of yeast which contributes flavor of bananas and dianthus. Includes a stronger variant, weizenbock.

  1. Hefeweizen
  2. Dunkelweizen
  3. Weizenbock
  1. Pils (10-14ºPlato)

In this category counts pure lager profile and solid bittering with hop. New wave hop is permitted as long as the beer does not taste like IPA.

  1. Czech
  2. German
  3. American
  4. Polish
  1. Pale Lager (10-14ºPlato)

To this category belong pale lager beer less hopped than pils, with balance tipped into favor of malt. For this category also beer in style originating from Cologne should be submitted, which are not lagers, but are closest to pale lagers.

  1. Helles
  2. Dortmunder
  3. Koelsch
  1. Amber Lager (10-15ºPlato)

Dark golden up to dark amber, definitely malt, but also with well pronounced bitterness. Also alts are included in this category which are hybrid kind of beer.

  1. March
  2. Vienna Lager
  3. Polotmave
  4. Alt
  1. Dark Lager (10-15ºPlato)

Dark lager from mild Munich Dunkel to sweet Tmave to full body, bit roasted Schwarzbier.

  1. Munich Dunkel
  2. Schwarzbier
  3. Tmave
  1. Bock (16-20ºPlato)

Bock, in all its variants with exception for the roasted version. In this category also top-fermenting bocks belong called Dutch bocks.

  1. Traditional Bock
  2. Maibock
  3. Doppelbock
  4. Eisbock
  5. Autumb Bock (Dutch Bock)
  1. Baltic Power (18-25ºPlato)

Treasure of Polish beer brewing. As a classic version as well as a stronger, imperial version and also versions aged in oak barrels.

  1. Baltic Porter
  2. Roasted Baltic Porter
  3. Barrel Aged Baltic Porter
  4. Imperial Baltic Porter
  1. Witbier (10-15º Plato)

Belgian wheat beer, with coriander and the bitter orange peel. Also in a version of new wave hop or higher initial gravity.

  1. Witbier
  2. American Witbier
  1. Belgian Ale (10-15ºPlato)

Belgian session pale ale, in paler (Blonde) or a bit darker version (BPA)

  1. Belgian Pale Ale
  2. Blonde
  1. Belgian Strong Ale (16-24ºPlato)

In this category Belgian Strong Ale will be evaluated, mainly with monastic origins, but also those inspired by devilish beer Duvel.

  1. Tripel
  2. Quadrupel
  3. Belgian Golden Strong Ale
  1. Saison (10-16ºPlato)

Belgian beer drank during harvest, it gains more and more popularity thanks to being hopped by new wave varieties of hops.

  1. Belgian Saison
  2. American Saison
  1. Sour Ale (no range of ºPlato)

Sour but both of German and Belgian origin.

  1. Berliner Weisse
  2. Gose
  3. Flanders Red Ale
  4. Oud Bruin
  5. Lambik/Gueuze
  6. Lichtenhainer
  1. Brett Ale (no range ºPlato)

Beer with wild yeast Brettanomyces. Both those which were brewed in 100 % with contribution of Bretts, those which were brewed as a mixture of Brettanomyces and Saccharomyces, as well as those which were brewed with contribution of Lactobacillus bacteria. The most important is expressing the nature of wild yeast.

  1. Brett Ale
  2. Brett IPA
  3. Lacto Brett
  1. Fruit Beer (no range ºPlato)

Beer with addition of fruit, whether in form of whole fruit, fruit pulp or juice. It is important that this addition is of natural origin and clearly recognizable.

  1. Sour Ale with fruit
  2. Fruit Ale/Lager
  1. Honey beer (no range of ºPlato)

Honey beer at one point was a Polish specialty. Even now many of brewpubs offer them. We wait for a creative use of honey by craft breweries, maybe in a form of braggot, an alcohol which joins together traits of beer and mead.

  1. Beer with honey
  2. Braggot
  1. Beer with vegetables (no range ºPlato)

In first place pumpkin, as an ingredient of pumpkin ale. But creativity of brewers knows no bounds. With what additions breweries will surprise us?

  1. Pumpkin Ale
  2. Beer with vegetables
  1. Beer with additions (no range ºPlato)

Why adding something else to beer than: water, malt, hop and yeast? Because you can. We are not limited by provisions of Reinheitsgebot, let’s take this chance. Porters or stouts with additions should not be submitted for this category. If your beer is mainly IPA, and addition of tea is only an element of composition, it should belong to one of categories with IPA in its name.

  1. Beer with chili
  2. Beer with tea
  3. Beer with coffee (except for Coffee Stout/Porter)
  4. Xmas Ale
  5. Beer with spices
  6. Beer with nuts
  1. Grodziskie Beer (no range ºPlato)

Classic Grodziskie Beer is quite narrowly defined, so we widened a bit the range of extract. But if this corset is too tight brewers may try themselves in an open category “variation on Grodzisz”. We wish that this style lives and inspires brewers and enthusiasts of beer all around the world.

  1. Classic Grodziskie (7,7-9,0º Plato)
  2. Variation On Grodzisz
  1. Smoked Beer (no range ºPlato)

Every smoked beer or in other words roasted beer, with exception of Grodziskie and roasted Baltic Porter.

  1. Smoked Pale Lager/Ale
  2. Rauchbier
  3. Rauchbock
  4. Smoked Porter/Stout
  1. Rye Beer (no range ºPlato)

Rye was for centuries treated like an impoverished kin to wheat or barley. Recent years showed though that you can base whole beer concept on it. If the rye takes the lead in your beer it will be an appropriate category. If its only one of elements of the composition, probably the beer should be submitted for another category.

  1. Roggenbier
  2. Rye Ale
  3. Rye IPA
  1. Wood&Barrel Aged Beer (no rangeºPlato)

Beer aged in barrels or with wood, with exclusions of those which should end up in other categories like RIS, Baltic Porter or Flanders Red Ale.

  1. Beer aged in barrels or with wood other than RIS and Baltic Porter.
  2. Sour beer aged in barrel other than Red Ale.


A competent jury will evalue compliance with the style.

Applications to the competition should be submitted until 14th October. (Application to the competition)

Contact in all matters related to Craft Beer Competition 2016:

Matters related to competition categories: Tomasz Kopyra tomasz.kopyra[at]

Organisational matters: Ziemowit Fałat ziemowit.falat[at] ; Grzegorz Stachurski biuro[at]


Commentary of the head of the jury:

Files to download:

Guidelines of the competition

Application to the competition