Greater Poland Beer Cup Competition
The goal of the competition
The aim of the Greater Poland Beer Cup is to sellect and promote the best beers brewed by professionals in Poland and abroad. The evaluation criteria will include taste, aroma, appearance, adherence to the style, and the overall impression the beer leaves.
Registration
August 1st - September 30th, 2023
Competition for
professional breweries from around the world
Price per beer
Early Birds 1 - (August 1-14) - 40 EUR (+23% VAT)
Early Birds 2 - (August 15-31) - 43 EUR* (+23% VAT)
September 1 - September 30 - 47 EUR* (+23% VAT)
10% discount for members of the Polish Craft Brewers Association.
How to prepare the shipment?
Prizes
Main Prize
Among the winning beers in each category, one beer will be selected as “The Greatest Beer”. The awards for the winner of this title are:
GP 2023 plate and graphic symbol “The Greatest Beer GP 2023” for use in brewery promotion.
A free booth at the Poznań Beer Expo (in the edition following the GP 2023 results announcement).
Promotional services package provided by Targi Piwne Sp. z o.o. worth 10,000 PLN.
Additionally, the 2nd and 3rd places will receive:
2nd place: Diploma, GP 2023 plate, graphic symbol “2nd place GP 2023” for use in brewery promotion.
3rd place: Diploma, GP 2023 plate, graphic symbol “3rd place GP 2022” for use in brewery promotion.
In each category
In each of the 49 categories, the awards are as follows:
1st place: Diploma, GP 2023 plate, graphic symbol “Gold GP 2023” for use in brewery promotion.
2nd place: Diploma, GP 2023 plate, graphic symbol “Silver GP 2023” for use in brewery promotion.
3rd place: Diploma, GP 2023 plate, graphic symbol “Bronze GP 2023” for use in brewery promotion.
Competition Categories
Wheat and rye
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In this category, the following beers should be submitted:
- Witbier
- Witbier with additives
- American Witbier
- Imperial Witbier / Witbier Grand Cru
This category should include Witbiers and beers that are based on or have Witbier as their foundation. If the base is not Witbier, or if the additives dominate over the Witbier character, or if the original extract is lower than 10 Plato, then the beer should be submitted to the category “Piwo pszeniczne i żytnie (pozostałe)” (Wheat and rye beers – other). Non-alcoholic beers should be entered in the category “Piwa bezalkoholowe (≤ 0,5% alk.)” (Non-alcoholic beers), while low-alcohol beers should be submitted to the category “Piwa niskoalkoholowe (0,6-2,5% alk.)” (Low-alcohol beers).
When submitting Witbier with additives, the used additives should be specified.
In this category, the following beers should be submitted:
- Classic wheat (with yeast sediment) / Hefe-weizen
- Crystal wheat / Kristallweizen
- Old varieties wheat bear (jak orkisz, płaskurka, samopsza itp.)
This category should include classic bright top-fermented wheat beers. Stronger versions (e.g., Weizenbock), those weaker than 10 Plato, dark versions (like DunkelWeizen), or those with modern hop varieties should be submitted to the category “Piwo pszeniczne i żytnie” (Wheat and rye beers). Smoked wheat beers should be entered in the category “Wędzone” (Smoked beers). Sour wheat beers should be submitted to the categories “Berliner Weisse, Gose i Sour Ale; Fruit Sour Ale” or “Gose/Berliner Weisse z dodatkami” (Gose, Berliner Weisse, and Sour Ale; Fruit Sour Ale or Gose/Berliner Weisse with additives). Grodziskie beers should be entered in the category “Grodziskie.” Wheat beers with additives should be submitted in the category “Piwo z dodatkami – ziołami, herbatami, przyprawami, miodem” (Beer with additives – herbs, teas, spices, honey). Wheat beers with bottom fermentation should be entered in the category “Inny jasny lager” or “Inny ciemny lager” (Other light lagers or Other dark lagers).
Dark wheat beers, as well as strong versions of light wheat beers, have been popular for centuries. Today, they are mainly associated with Germany, but in Poland, they also have their followers. Besides wheat, rye was also appreciated as a brewing ingredient. It imparts a deep, strong flavor and a dense texture to the beer. With the rise of the craft beer revolution, numerous new versions of classic styles emerged, such as wheat beers with additives or with modern hops. An important characteristic of all wheat beers is their balanced aroma, well-rounded taste, freshness, and drinkability. In the case of heavily hopped or additive-rich beers, it is crucial for the beer to retain its wheat or rye character.
What beers should be submitted in this category?
- Wheat Bock / Weizenbock
- Dark Wheat / DunkelWeizen
- Rye Beer / Roggenbier
- American Wheat
In this category, all classic top-fermented wheat and rye beers that do not fit into the Witbier and Weizen categories can be entered. Wheat beers with bottom fermentation should be submitted in the Other Pale Lager or Other Dark Lager categories. Sour wheat beers should be entered in the Berliner Weisse, Gose, and Sour Ale; Fruit Sour Ale categories, or in the Gose/Berliner Weisse with Additives category. Grodziskie beer should be submitted in the Grodziskie category. Smoked wheat beers or smoked rye beers should be entered in the Smoked category. Wheat or rye beers with additives should be submitted in the Beer with Additives – Herbs, Teas, Spices, Honey, or Beer with Additives – Fruits categories.
When submitting beers with additives, the used additives should be specified.
Pale lagers
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A bright, refreshing, heavily fermented beer of bottom fermentation. The most popular beer style in the world, produced in almost every country. Beer that can be found in every store, often produced by large breweries with a global reach. The characteristic features include a bright, golden, shining color, perfect clarity, and often high carbonation. An important characteristic of this style is its high drinkability.
What beers should be submitted in this category?
- Pale Lager
- Euro Lager
This category should include bright bottom-fermented beers with high drinkability and a high degree of fermentation. Beers with a higher malt backbone, stronger hop character, and more pronounced bitterness (pilsners) should be submitted in the German Pilsner or Czech Pilsner categories. Beers with noticeable additions of caramel malts should be entered in the Amber Lager category. Pale lagers with honey, fruits, spices, or hopped with modern hop varieties should be submitted in the Other Pale Lager category. Smoked pale lagers should be entered in the Smoked category. Lagers hopped with Polish hop varieties should be submitted in the Beer with Polish Hops category.
Pilsner, Pilzner, Pilsener – clear, classic lagers are undoubtedly the most recognizable beers in the world. They are based on pale malt and traditional hops, which contribute to their characteristic, slightly acidic, and refreshing taste. The aroma and flavor are created by a clean lager profile with delicate malt notes (reminiscent of light bread) balanced with pronounced hop bitterness. They often have a well-pronounced bitterness. A good Pilsner is highly drinkable and definitely refreshing.
What beers should be submitted in this category?
- Czech Pilsner
- Desitka (10° Plato Lager)
- Světle Výčepní (Light Tap Beer)
- Světle Ležak (Light Lager)
- Světle Speciál (Light Special Lager)
This category should include bright bottom-fermented beers that pay tribute to traditional, classic Czech Pilsners and Czech pale lagers, which are based on pale malt (often Pilsner malt) and traditional hops. Less aromatic and less bitter pale lagers should be submitted in the Pale Lager category. Beers with noticeable additions of caramel malts should be entered in the Amber Lager category. Pale lagers with honey, fruits, spices, or hopped with modern hop varieties should be submitted in the Other Pale Lager category. Smoked pale lagers should be entered in the Smoked category. Lagers hopped with Polish hop varieties should be submitted in the Beer with Polish Hops category.
Pilsner, Pilzner, Pilsener – clear, classic lagers are undoubtedly the most recognizable beers in the world. They are based on pale malt and traditional hops, which contribute to their characteristic, slightly acidic, and refreshing taste. The aroma and flavor are created by a clean lager profile with delicate malt notes (reminiscent of light bread) balanced with pronounced hop bitterness. They often have a well-pronounced bitterness. A good Pilsner is highly drinkable and definitely refreshing.
What beers should be submitted in this category?
- German Pilsner
- Helles
- Dortmunder
- Kölsch
This category should include bright bottom-fermented beers that pay tribute to traditional, classic German Pilsners and German pale lagers, which are based on pale malt (often Pilsner malt) and traditional hops. Less aromatic and less bitter pale lagers should be submitted in the Pale Lager category. Beers with noticeable additions of caramel malts should be entered in the Amber Lager category. Pale lagers with honey, fruits, spices, or hopped with modern hop varieties should be submitted in the Other Pale Lager category. Smoked pale lagers should be entered in the Smoked category. Lagers hopped with Polish hop varieties should be submitted in the Beer with Polish Hops category.
Pale bottom fermented beers, such as Märzen and Vienna Lager, are stronger and more full-bodied than Pilsners and pale lagers, characterized by a distinct caramel maltiness. They have a clean profile and a coppery color. Despite many similarities, Vienna Lager is less alcoholic, has a more pronounced hop aroma and bitterness, and is less malty and hoppy than Polotmave.
What beers should be submitted in this category?
- Märzen
- Vienna Lager
- Amber Lager
- Polotmave
In this category, there should be bright bottom-fermented beers with a pronounced caramel maltiness and bitterness. Less aromatic and less bitter pale lagers should be submitted in the Pale Lager category.
Lagers, beers of bottom fermentation, form a broad group, mostly comprising traditional European styles. In this category, you will find light, bright, and refreshing pilsners and heavily hopped lagers with modern hop varieties or with additions such as honey, fruits, herbs, tea, or spices. The popular recent trend involves mixing beer with various diverse additives, which may entice consumers who are not entirely convinced by the taste of pale lager. A good lager should be characterized by a clean bottom fermentation profile and a well-balanced flavor.
What beers should be submitted in this category?
- American Pils
- Italian Pils
- Strong Lager
- Pale Lager with additives*
- Radler*
- All other pale lagers (excluding exceptions below)
In this category, all bright bottom-fermented beers that do not qualify for the Pale Lager, Czech Pils, German Pils, or Amber Lager categories can be entered. Lagers hopped with Polish hop varieties should be submitted in the beer with Polish hops category.
Dark lagers
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Rich, semi-dark or dark, strong, and traditional German beers of bottom fermentation. Satisfying, but not sweet, dominated by malty notes reminiscent of rye bread. Stronger and fuller than Märzen and Bavarian dark beers.
What beers should be submitted in this category?
- Bock
- Doppelbock
- Spring Bock (Lentebock)
- Autumn Bock (Herfstbock)
In this category, dark and strong bottom-fermented beers with a distinct maltiness should be entered. Bocks with additives should be submitted in the “Inny ciemny Lager” category. Smoked Bock (Rauchbock) should be submitted in the “Wędzone” category, Wheat Bock (Weizenbock) in the “Piwo pszeniczne i żytnie” category, and Ice Bock (Eisbock) in the “Piwo wymrażane” category.
Porter is one of the beers traditionally brewed in the countries around the Baltic Sea. It is a dark, almost black beer with a substantial strength, which in stronger versions may reveal warming and noble notes from aged distillate. A good Baltic porter is a beer rich in flavors with a dominant, broad palette of malt flavors, ranging from dark and specialty malts. Porter can have a dry or slightly sweeter and roasted finish, but never burnt or ashy. It is a typically contemplative beer, meant for savoring.
What beers should be submitted in this category?
Baltic Porter
In this category, classic Baltic porters without additives should be entered. If the beer contains smoked malt, it should be submitted in the “Stout/porter wędzony” category. Beers with lower extract, top fermentation, or with additives should be submitted in the “Inny ciemny Lager” category, and those with higher extract in the “Imperialny porter bałtycki” category. Baltic porters aged in barrels should be submitted in the “Porter bałtycki leżakowany w beczce” category.
Imperial, powerful version of the Baltic porter. It is a dark, almost black beer with a high alcohol content. A good imperial Baltic porter is a beer that is very rich in flavors and aromas with a wide range of malt flavors, including dark and specialty malts. The finish can be dry or slightly sweeter and roasted, but never burnt or ashy. It is a beer meant for savoring and contemplation.
What beers should be submitted in this category?
Imperial Baltic Porter
In this category, the strongest Baltic porters without additives, above 22 Plato, should be entered. If the beer has additives or contains smoked malt, it should be submitted in the “Stout/smoked porter” category. Porters with lower extract should be submitted in the “baltic porter” or “other dark lager” category. Baltic porters aged in barrels should be submitted in the “barrel aged baltic porter” category.
In this category, porters with additions such as coffee, coconut, lactose, fruits, spices, etc. should be submitted. This category also includes top-fermented porters and all other dark lagers.
Which beers should be submitted in this category?
- Baltic porter / Imperial Baltic porter with additions
- Robust porter
- Bavarian dark lager / Dunkelbier
- Munich dark lager
- Schwarzbier
- Czech dark lager / Tmavé
- Dark lagers with additions*
- All other dark lagers (exceptions below)
This category should include all dark lagers that do not fit into the Koźlak, Baltic porter, Imperial Baltic porter, Smoked, Stout/smoked porter, Baltic porter aged in barrels, Barrel-aged, and Ice beer categories.
Polish lager/ale
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In this category, beers brewed with hops produced in Poland are eagerly awaited for their aromatic potential. Bold brewers reach for them to showcase their flavors. IPA and APA, the flagship beers of the beer revolution, hopped with hops grown in Poland.
Which beers should be submitted in this category?
- Pils with Polish hops
- IPA with Polish hops
- Pale Ale and Amber Ale with Polish hops
- Hazy/NE IPA with Polish hops
- Double IPA with Polish hops
- Double Hazy IPA with Polish hops
- Other Ales with Polish hops
This category should include bright beers inspired by styles such as Pils, IPA, APA, Amber Ale, Hazy IPA, NEIPA, hopped with hops from Poland. Wheat beers with Polish hops should be submitted to the Wheat beer and Rye beer category.
When submitting beers with Polish hops, please specify the hop varieties used
American Pale Ale
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In this category, you should submit bright, light top-fermented beers with distinct characteristics of new-wave hops. A proper APA is aromatic, with a delicate malt backbone that complements the overall flavor. The light character and refreshing hop aroma, combined with a subtle bitterness, indicate the sessionability of this beer.
Which beers should be submitted in this category?
- American Pale Ale
- Hazy Pale Ale
- American Amber Ale
- Summer Ale
- Pale Ale with new-wave hops (regardless of origin)
This category should include bright, light top-fermented beers inspired by the Pale Ale tradition, hopped with new-wave hop varieties. APAs with a color darker than amber, hopped with traditional hops other than Polish or with additives, should be submitted to the American Pale Ale with additives category. APAs hopped with Polish hops should be submitted to the Beers with Polish Hops category. Beers fermented with wild yeast should be submitted to the Wild Ale category.
In this category, you should submit the following beers:
- American Amber Ale
- American Pale Ale with additives*
- Hazy Pale Ale with additives*
- Pale and Amber Ale with additives*
- Other beers with APA and PA characteristics that do not fit in Category 14.
This category should include all bright top-fermented beers that are inspired by the APA style. Beers with a stronger new-wave hopping and more pronounced bitterness, such as IPA and Hazy IPA, should be submitted to the American IPA and Hazy IPA/NEIPA categories, respectively. APAs hopped with Polish hops should be submitted to the Beers with Polish Hops category. Beers fermented with wild yeast should be submitted to the Wild Ale category.
When submitting beers with additives, please specify the used additives.
India Pale Ale
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In this category, you should submit the following beers:
- American IPA
- Session IPA
- West Coast IPA
- East Coast IPA
- Midwest IPA
- IPA with new-wave hops (regardless of origin, excluding Polish varieties)
This category should include strongly hopped top-fermented bright beers, using new-wave hop varieties, and inspired by the American India Pale Ale style. Heavily hazy beers inspired by the New England/Vermont or Hazy IPA style should be submitted to the Hazy IPA/NEIPA category. IPAs hopped with Polish hops should be submitted to the Beers with Polish Hops category. IPAs with additives should be submitted to the IPA with Additives category. Strong versions of Double IPA and Double Hazy IPA/NEIPA should be submitted to the Double IPA category. IPAs with a darker hue than amber, hopped with traditional hops other than Polish ones, should be submitted to the Other IPA category. Beers fermented with wild yeast should be submitted to the Wild Ale category.
The amazingly aromatic New England IPAs have been enjoying unwavering popularity for several years. They have proven that beer doesn’t have to be clear; on the contrary, hazy can be sexy. Today, beers called “Hazy” in English constitute the majority among IPAs.
Which beers should be submitted in this category?
- New England IPA/Vermont IPA
- Hazy IPA
This category should include strongly hopped top-fermented bright beers, using new-wave hop varieties, and inspired by the Hazy India Pale Ale or New England IPA/Vermont IPA style. Classic American IPAs should be submitted to the American IPA category. Hazy IPAs hopped with Polish hops should be submitted to the Beers with Polish Hops category. Hazy IPAs with additives should be submitted to the IPA with Additives category. Strong versions of Double IPA and Double Hazy IPA/NEIPA should be submitted to the Double IPA category. Beers fermented with wild yeast should be submitted to the Wild Ale category.
IPA continues to enjoy undiminished popularity and constantly evolves into new “substyles.” Various colors, ingredients, strength, and brewing techniques are used, with imagination being the only limit. What unites them all is the emphasis on high hopping.
Which beers should be entered in this category?
All IPAs with additives
Juicy IPA
In this category, all heavily hopped beers that reference the APA and IPA styles with additives such as honey, spices, herbs, tea, coffee, fruits, and vegetables should be included. Beers with darker colors than amber, non-traditional ingredients (e.g., rice, rye, Belgian yeast), lactose, and traditional hops should be entered in the IPA (other) category. Sour IPAs should be entered in the Berliner Weisse, Gose, and Sour Ale or Fruit Sour Ale categories.
When submitting beers with additives, the used additives should be specified.
If IPA is impressive, then Double IPA is doubly impressive. This strong beer with a high hop aroma has its loyal fans. The perfect Double IPA has a well-balanced combination of alcohol, malt backbone, and strong hopping.
Which beers should be entered in this category?
Double IPA
Double Hazy IPA/NEIPA
Imperial IPA
Imperial Hazy IPA/NEIPA
Triple IPA
Triple Hazy IPA/NEIPA
In this category, intensely hopped, strong, bright beers of top fermentation, referencing the IPA style, should be included. Beers stronger than >23 Plato and darker than dark amber, hopped with traditional hops, should be entered in the IPA (other) category. Double IPAs fermented with wild yeast should be entered in the Wild Ale category. Heavily hazy Double IPAs, if not exceeding 18 Plato, should be entered in the Hazy IPA/NEIPA category. Double IPAs with honey, fruits, or spices should be entered in the IPA with additives category.
In this category, the following beers should be entered:
Milkshake IPA
Brut IPA
Black IPA
Red IPA
Belgian IPA
English IPA
Rice IPA
IPA with traditional hops (other than Polish)
Other IPAs with a character that does not fit into categories 12, 15, 16, 17, and 18.
This category should include all intensely hopped beers that reference the APA and IPA styles but do not fit into the following categories: Piwa na polskich chmielach, American IPA, Hazy IPA/NEIPA, IPA z dodatkami, Double IPA. Beers with a darker color than amber, made with non-traditional ingredients (e.g., rice, rye, Belgian yeast), containing lactose, or brewed with traditional hops, with an extract level too low or too high compared to the styles mentioned above, should be entered in this category. Sour IPAs should be entered in the Berliner Weisse, Gose, and Sour Ale, Fruit Sour Ale categories.
When submitting beers with additives, the used additives should be specified.
Belgian
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In this category, the following beers should be entered:
Blonde / Belgian Blond
Belgian Pale Ale
Saison
Saison with additives*
American Saison
Imperial Saison
Ambrée
Brune
Bière de Garde
Belgian beers with additives*
Other beers with a Belgian character that do not fit into categories: 1, 22, 25, 26
This category should include all top-fermented beers that reference traditional Belgian and French beers. Witbiers should be submitted to the Witbier category. Strong Belgian ales should be entered in the Strong Belgian Beers category. Sour beers, such as Flanders or Lambic, should be submitted to the Berliner Weisse, Gose, and Sour Ale, or Fruit Sour Ale categories. Beers with a pronounced and noticeable character resulting from barrel aging should be submitted to the Barrel-Aged category.
When submitting beers with additives, the used additives should be specified.
Belgium is famous for its strong beers, offering rich flavors and aromas that can surprise anyone with their complexity. Strong Belgian beers owe their potency to a bouquet of flavors and aromas, combining maltiness, spicy phenols, dark dried fruit notes, and delicate hints of alcohol. Enjoying these beers on winter evenings can be a delightful experience.
In this category, the following beers should be entered:
Dubbel
Tripel
Golden Strong Ale
Quadrupel
This category should include strong top-fermented beers with a Belgian character, both light and dark. If they have been barrel-aged, they should be submitted to the Barrel-Aged category. Strong sour beers, resembling styles like Flanders or Lambic, should be submitted to the Berliner Weisse, Gose, and Sour Ale, or Fruit Sour Ale categories. Strong Belgian beers with additives should be entered in the Beers with Additives – herbs, teas, spices, honey, or Beers with Additives – fruits categories.
British
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Traditional top-fermented British beers with a rich history. Bitter and the more malt-oriented Mild are classic English styles, but the richness of beers from the islands does not end there.
Which beers should be entered in this category?
- Ordinary Bitter
- Best Bitter
- Extra Strong Bitter
- Mild
- Brown Ale
- Scottish Ale
- Irish Red Ale
- Amber Ale
- Other beers with a British character
This category should include all top-fermented beers that reference traditional British styles. English IPA should be entered in the IPA (others) category. Beers with a distinct and noticeable character resulting from aging in barrels should be entered in the Barrel-Aged category.
When submitting beers with additives, the used additives should be specified.
Some of the strongest top-fermented malt beers, with roots dating back to the British Isles. The most popular version is Barley Wine with classic barley malt, Wheat Wine contains wheat malt, Rye Wine – rye malt, and Multigrain Wine – a combination of the above or less common malts or grains.
Which beers should be entered in this category?
- Barley Wine
- Wheat Wine
- Rye Wine
- Multigrain Wine
- Wee Heavy
- Old Ale
- Smoked Barley, Wheat, Rye Wine
This category should include strong top-fermented beers that reference the styles of Barley, Wheat, Rye, Multigrain Wine, Wee Heavy, and Old Ale. Beers aged in barrels should be entered in the Barrel-Aged category. Beers with additives should be submitted to the Beers with Additives – herbs, teas, spices, honey, or Beers with Additives – fruits categories. Beers with an extract lower than 16 Plato should be entered in the British Beers category.
When submitting, the type of smoked malt should be specified.
Sour
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Berliner Weisse, Gose, and Sour Ale, which are top-fermented sour beers. Traditionally, these beers acquired their sour character through spontaneous fermentation and have their origins in various European traditions. Nowadays, they are often produced with the assistance of lactic acid bacteria. Typically, these beers are light, highly drinkable, and have a refreshing, acidic character. They can also be more complex beers, such as Flanders.
Which beers should be entered in this category?
- Berliner Weisse
- Gose
- Flanders
- Oud Bruin
- Lambic
- Gueuze
- Sour Ale
- Sour IPA
- Hoppy Sour
- American Sour
This category should include top-fermented sour beers. Sour beers with fruits or additives should be entered in the Fruit Sour Ale category. Berliner Weisse with fruits and Gose with fruits should be entered in the Gose/Berliner Weisse with additives category. If the additives dominate the sour character of the beer, it has a dessert-like character, or the beer contains added flavors, it should be entered in the Pastry Sour category. Beers with a pronounced and noticeable character resulting from barrel aging should be entered in the Barrel-Aged category. Meanwhile, beers with a predominant “wild” profile should be entered in the Wild Ale category.
The addition of fruits or other additives to sour beer can work wonders. The acidity of the beer perfectly complements the aromatic nature of fruits. The acids become more interesting, more complex, and often – more drinkable.
Which beers should be entered in this category?
- Flanders with fruits
- Lambic with fruits
- Sour Ale with fruits
- Sour IPA with fruits
- Hoppy Sour with fruits
- American Sour with fruits
- Catharina Sour
- Juicy Sour
- Sour beers with additives
This category should include top-fermented sour beers with the addition of fruits or other additives. Berliner Weisse with fruits and Gose with fruits should be entered in the Gose/Berliner Weisse with additives category. If the additives dominate the sour character of the beer, it has a dessert-like character, or the beer contains added flavors, it should be entered in the Pastry Sour category. Beers with a pronounced and noticeable character resulting from barrel aging should be entered in the Barrel-Aged category. Meanwhile, beers with a predominant “wild” profile should be entered in the Wild Ale category.
When submitting beers with additives, the used additives should be specified.
Sweeter versions of sour beers have their dedicated fans. The milky addition of lactose and the aromatic scent of fruits fit perfectly into pastry sour. Light, sour, and sweet wheat beers of the Ale type, with distinct notes from the additives. They are characterized by a pronounced sourness enriched with flavors and aromas resulting from the use of fruits or spices.
Which beers should be entered in this category?
- Gose with lactose and additives
- Berliner Weisse with lactose and additives
- Sour ale with lactose and additives
- Sour beers with lactose and additives
- Pastry Sour IPA
This category should include sour-sweet top-fermented beers that reference the styles of Gose, Berliner Weisse, or Sour Ale with the addition of lactose, fruits, aromas, or other additives. Classic Berliner Weisse or Gose should be entered in the Berliner Weisse, Gose, and Sour Ale category. Other dry and sour beers with fruits or additives should be entered in the Fruit Sour Ale category. Beers with a pronounced and noticeable character resulting from barrel aging should be entered in the Barrel-Aged category.
When submitting beers with additives, the used additives should be specified.
Gose with additives and Berliner Weisse with additives are light, sour, and dry wheat beers of the Ale type, with distinct notes from the additives. They are characterized by a pronounced base beer character enriched with flavors and aromas resulting from the use of fruits or spices. The beer should be balanced, with the character of the additives being noticeable but not overpowering. These beers are perfect for warm months and are gaining an increasingly larger fan base.
Which beers should be entered in this category?
- Gose with additives
- Berliner Weisse with additives
This category should include sour top-fermented beers that reference the styles of Gose or Berliner Weisse with the addition of fruits or other additives. Classic Berliner Weisse or Gose should be entered in the Berliner Weisse, Gose, and Sour Ale category. Other dry and sour beers with fruits or additives should be entered in the Fruit Sour Ale category. If the additives dominate the character of the sour beer, giving it a dessert-like quality or if the beer contains added aromas, it should be entered in the Pastry Sour category. Beers with a pronounced and noticeable character resulting from barrel aging should be entered in the Barrel-Aged category. Non-alcoholic and low-alcohol beers should be entered in the Non-alcoholic beer ≤ 0.5% alcohol and Low-alcohol beer 0.6-3.5% alcohol categories.
When submitting beers with additives, the used additives should be specified.
Stout
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Classic dark top-fermented beer. Traditionally originated from the British Isles and became a national pride in Ireland. Dark, almost black, with a creamy head. A proper Stout has coffee notes, is velvety, and highly drinkable.
Which beers should be submitted in this category?
Dry Stout
Irish Stout
Nitro Stout
Oatmeal Stout
Oyster Stout
This category should include dark top-fermented beers that reference the classic style of Dry Stout. Beers with additives or with the addition of lactose and other additives should be submitted in the Stout/Sweet Stout with additives category (an exception is Oyster Stout, which may remain in this category, which is Stout). Stout with a pronounced sweet balance should be submitted in the Pastry Stout category. Stout with higher extract should be submitted in the Foreign Extra Stout or Imperial Stout categories. Stout with a distinct and noticeable character resulting from barrel aging should be submitted in the Barrel-Aged category. Top-fermented porters should be in the Other Dark Lager category.
When submitting Oyster Stout, the use of oysters should be specified if they were used in the brewing process.
Sweeter versions of Stout have their dedicated fans. The milky addition of lactose, aromatic coffee, and chocolate notes complement Stout perfectly. Hoppy Stout? Absolutely! The key is for the addition to remain a complement that doesn’t overpower the characteristics of the base style – which is Stout.
Which beers should be submitted in this category?
Sweet Stout / Milk Stout
Sweet Stout / Milk Stout with additives
Coffee Stout
Chocolate Stout
Stout with additives
American Stout
This category should include Stouts with the addition of lactose, coffee, chocolate, cocoa, cocoa husks, etc., as well as American Stouts. If a Stout has a pronounced sweet balance or includes additives and has an extract level above 20 Plato, it should be submitted in the Pastry Stout category. Stout with a distinct and noticeable character resulting from barrel aging should be submitted in the Barrel-Aged category.
When submitting beers with additives, the used additives should be specified.
A stronger version of the classic Stout. In the past, it was aged for a long time to withstand long journeys. Today, it is often a stronger version of the Stout, falling between the classic Dry Stout and Imperial Stout.
What beers should be entered in this category?
- Foreign Extra Stout
- Tropical Stout
- Smoked Foreign Extra Stout
This category should include classic FESs (Foreign Extra Stouts). Stout beers with an extract level below 17 Plato should be entered in the Stout category, while those with an extract level above 20 Plato should be entered in the Imperial Stout category. Stout beers with additives such as lactose, coffee, cocoa, etc., should be entered in the Stout/Sweet Stout with additives category. If the additives dominate over the character of the Stout, giving it a dessert-like character or the beer contains aromatic additives, it should be entered in the Pastry Stout category. Stout beers with a pronounced character resulting from barrel aging should be entered in the Barrel-Aged category. Top-fermented porters should be entered in the Other Dark Lager category.
Liquid desserts – that’s a short description of Pastry Stouts. These are usually sweet beers enriched with additives reminiscent of sweetness, such as vanilla extract, coconut flakes, maple syrup, honey, spices, and flavors. Sometimes even actual desserts like cakes, candies, ice cream, or jellies. The aroma and taste of Pastry Stout are perfectly complemented by barrel aging. A good Pastry Stout is intense and provides many sensory experiences.
What beers should be entered in this category?
- Pastry Stout
- Dessert Stout
- Stout with flavors
- Barrel-Aged Pastry Stout
This category should include sweet and strong Stouts where the ingredients and additives create the characteristics of a dessert beer – Pastry Stout. Barrel aging is allowed. Classic Stouts without additives should be entered in the Stout, Foreign Extra Stout, or Imperial Stout categories. Stout beers with additives such as lactose, coffee, cocoa should be entered in the Stout/Sweet Stout with additives category.
When submitting beers with additives, the used additives should be specified.
For barrel-aged beers, the type of barrel used for aging should be specified.
The strongest version of dark Ale. A heavyweight beer. Rich, complex, offering a full range of taste and aroma experiences. It comes in sweet and dry versions.
What beers should be entered in this category?
- Imperial Stout
This category should include classic Imperial Stouts or ones with additives that do not dominate the character of the stout. Imperial Stouts lighter than 20 Plato should be entered in the Stout or Foreign Extra Stout – FES category. Imperial Stouts with additives such as lactose, coffee, cocoa, or other additives that dominate the stout’s character, or when the beer has a dessert-like character or contains flavor additives, should be entered in the Pastry Stout category. Stout beers with a pronounced character resulting from barrel aging should be entered in the Barrel-Aged category. Smoked Imperial Stouts should be entered in the Smoked Stout/Porter category.
When submitting beers with additives, the used additives should be specified.
Historic
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In this category, beers with a well-established historical brewing tradition from any era or part of the world should be submitted, which do not fit into any other competition category. This category is a tribute to beers that contain unique ingredients or brewing techniques that were used in the past.
What beers should be entered in this category?
- Adambier
- Albae Cerevisiae
- Grisette
- Jopejskie
- Keptinis
- Koyt
- Lichtenhainer
- Rosanke
- Sahti
- Schöps
- Other historical beers
All beers recognized as historical should be entered in this category. Historically unused additives are acceptable. Grodziskie beer, with additives or variations on the Grodziskie style, should be submitted in the Grodziskie category.
To allow for a thorough evaluation, the brewery must provide additional information about the submitted beer: a declaration of the style that has been reproduced or imitated. Information about added ingredients and the methods of processing that may have influenced the final result should also be provided. The brewer may provide historical context related to the submission. This information will be processed by the head of the jury and presented (anonymously) to the judges before evaluation, allowing them to learn about the historical context and the beer’s creation process.
Non-alcoholic and low-alcohol beer
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Non-alcoholic beers are one of the fastest-growing categories of beers. The range of styles, flavors, aromas, and additives available for non-alcoholic beers is astonishing. It is essential for these beers to retain their characteristic features, be well-balanced, and simply delicious, despite their typically low extract.
What beers should be entered in this category?
Non-alcoholic beer 0.0% to 0.5% abv.
In this category, both bottom and top-fermented beers can be included, reflecting various styles, with or without any additives, as long as they do not exceed a ≤0.5% alcohol content.
When submitting beer with additives, the used additives should be specified.
Piwa niskoalkoholowe are one of the fastest-growing categories of beers. The range of styles, flavors, aromas, and additives available for low-alcohol beers is astonishing. It is essential for these beers to retain their characteristic features, be well-balanced, and simply delicious, despite their typically low extract.
What beers should be entered in this category?
Low-alcohol beer from 0.6% to 3.5% alcohol.
In this category, both bottom and top-fermented beers can be included, reflecting various styles, with or without any additives, as long as they fall within the range of 0.6% to 3.5% alcohol content.
When submitting beer with additives, the used additives should be specified.
Smoked
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Wheat beer style originating from Poland, historically brewed in Grodzisk Wielkopolski since the Middle Ages. It is a very light, airy beer with a slightly noticeable smoky character, clear, and highly carbonated. A good Grodziskie is delicate and well-balanced.
What beers should be entered in this category?
Grodziskie, Grodzisz / Gratzer
Variations on Grodziskie beer
Grodziskie beer with additives
This category should include Grodziskie and beers based on and inspired by Grodziskie. Additives are acceptable only if they subtly complement the character of Grodziskie beer. If the additives stand out prominently or dominate over the Grodziskie character, they should be submitted to the category Beers with additives – with herbs, teas, spices, or Beers with additives – fruits, vegetables, honey. If the extract does not fall within the range of 7-12 Plato, the beer should be submitted to the Smoked category. Non-alcoholic and low-alcohol beers should be entered in the category 3 Non-alcoholic beer ≤ 0.5% alcohol and Low-alcohol beer 0.6-3.5% alcohol.
When submitting, the type of smoked malt should be specified, and in the case of beer with additives, the used additives should be listed.
When submitting, the type of smoked malt should be specified, and in the case of beer with additives, the used additives should be listed
In addition to Grodziskie beer, there is a whole wealth of smoked beers. From light smoked pilsners, through smoked bocks to heavy, strong peated beers. Every fan of smokiness, from the aroma of smoked ham to the scents of a campfire or railway tracks, will find something for themselves.
What beers should be entered in this category?
Smoked Pilsner / Rauchpils
Smoked Bock / Rauchbock
Beers with whisky malt / peated malt
All smoked beers, except beers that can be classified into categories 24, 31, 37, 39.
This category should include all beers that showcase a smoked character imparted by malt, both classic smoked malt, as well as whisky/peated malt. Smoked Baltic porter and imperial stout should be entered in the Smoked Stout/Porter category, smoked FES in the Foreign Extra Stout – FES category, and smoked Barley Wine – Strong British Ale category. Beers aged in barrels should be entered in the Barrel-Aged category. Non-alcoholic and low-alcohol beers should be entered in the Non-alcoholic beer ≤ 0.5% alcohol and Low-alcohol beer 0.6-3.5% alcohol categories.
When submitting, the type of smoked malt should be specified, and in the case of beer with additives, the used additives should be listed.
Smoked Baltic Porters and Imperial Stouts deserve a separate category. The aroma of smokiness or peat in an imperial stout or porter is what many people love the most.
What beers should be entered in this category?
Smoked Imperial Stout
Smoked Baltic Porter
Smoked Imperial Baltic Porter
This category should include smoked Baltic porter and smoked imperial stout. Smoked FES should be entered in the Foreign Extra Stout – FES category, and smoked Barley Wine – Strong British Ale category. Barrel-aged imperial stouts should be entered in the Barrel-Aged category, and barrel-aged porters should be entered in the Barrel-Aged Baltic Porter category.
When submitting, the type of smoked malt should be specified, and in the case of beer with additives, the used additives should be listed.
Barrel aged
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In barrels previously used for storing strong alcohols, beer can be aged to perfection. Different alcohols, types of wood, and aging duration produce distinct effects.
What beers should be entered in this category?
Barrel-Aged Baltic Porter
This category should include all barrel-aged Baltic Porters. Barrel-aged pastry stouts should be entered in the Pastry Stout category. Barrel-aged wild ales should be entered in the Wild Ale category. All other barrel-aged beers should be entered in the Barrel-Aged (Other) category.
When submitting barrel-aged beers, the type of alcohol previously stored in the barrel should be specified, and in the case of beers with additives, the used additives should be listed.
In this category, there should be strong top-fermented beers related to Barley, Wheat, Rye, Multigrain Wine, and Wee Heavy styles. Barrel-aged beers should be entered in the Barrel-Aged (Other) category. Beers with additives should be submitted to the Beers with Additives – Herbs, Teas, Spices category or the Beers with Additives – Fruits, Vegetables, Honey category. Beers with an extract lower than 18 Plato should be entered in the Ale – Top Fermentation (Other) category.
When submitting, the type of smoked malt should be specified.
In barrels previously used for storing strong alcohols, beer can be aged to perfection. Different alcohols, types of wood, and aging duration produce distinct effects.
What beers should be entered in this category?
Barrel-Aged Wild Ale Barrel-Aged Wild Ale with wood chips/cubes.***
This category should include all wild beers aged in barrels. Barrel-aged pastry stouts should be entered in the Pastry Stout category. All other barrel-aged beers should be entered in the Barrel-Aged (Other) category, except for Baltic Porters, which should be entered in the Barrel-Aged Baltic Porter category.
When submitting barrel-aged beers, the type of alcohol previously stored in the barrel should be specified, and in the case of beers with additives, the used additives should be listed.
Barrels in which strong alcoholic beverages were stored are perfectly suited for aging beer. Different alcohols, various types of wood, and the duration of aging produce different effects.
What beers should be submitted in this category?
All barrel-aged beers, except for those that can be classified into categories 32, 40, 41, 44.
In this category, all beers, both lagers and ales, that have been aged in barrels should be submitted, except for Baltic porters, which should be entered in the category “Baltic Porter aged in barrels.” Pastry stouts should be submitted in the “Pastry Stout” category, and wild ales should be submitted in the “Wild Ale aged in barrels” category.
When submitting barrel-aged beers, the type of previously used alcohol in the barrel should be provided, and in the case of beers with additives, the used additives should be specified.
Other beers
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Wild Ale, also known as “dzikie piwa górnej fermentacji” (wild beers of top fermentation), is primarily created using brettanomyces or through spontaneous fermentation.
Which beers should be submitted in this category?
- Wild Ale
- Brett Ale / Brett IPA
- Wild beers from spontaneous fermentation
- American Wild Ale
- Wild Ale with additives
- Barrel-aged Wild Ale
This category should include wild beers made with brettanomyces or produced through spontaneous fermentation. Sour beers like Lambic or Flanders should be submitted in the Berliner Weisse, Gose, and Sour Ale, or Fruit Sour Ale category. Non-alcoholic and low-alcohol beers should be submitted in the Non-Alcoholic Beer ≤ 0.5% alcohol and Low-Alcohol Beer 0.6-3.5% alcohol categories.
When submitting beers with additives or barrel-aged beers, please specify the used additives or the type of barrel used.
Ready-made beer can undergo a process called freezing. By removing a portion of water from the beer through freezing, the beer gains new, more intense flavors and aromas, while also increasing the alcohol content.
What beers can be entered in this category?
Eisbock / Eisbock
Frozen beers
Frozen beers aged in barrels
In this category, all frozen beers should be included, both lagers and ales, as well as frozen beers aged in barrels.
When submitting barrel-aged beers, the type of barrel in which the alcohol was aged should be provided, and in the case of beers with additives, the used additives should be specified.
For frozen beers, information about the base style, initial extract before freezing, and alcohol content after freezing should be provided.
Beers with herbs, teas, spices, and other additives have been popular – it can be said – almost forever. Traditional additions such as coriander, chamomile, as well as completely crazy ones used by craft brewers find their way into beer.
What beers can be entered in this category?
Herbed beer
Tea-infused beer
Coffee-infused beer
Flower-infused beer
Spiced beer
Beer with other additives
In this category, beers of both bottom and top fermentation should be included, which contain additions such as herbs, teas, flowers, spices, or other additives. Exceptions are beers with additives that fit into the following categories: Witbier, Other Pale Lager, Other Dark Lager, American Pale Ale with additives, IPA with additives, Belgian Ale, Fruit Sour Ale, Pastry Sour, Gose/Berliner with additives, Stout/Sweet Stout with additives, Pastry Stout, Eisbock, and Wild Ale. Beers with a distinct and noticeable character resulting from barrel aging should be entered in the Barrel-Aged category. Non-alcoholic and low-alcohol beers should be entered in the Non-Alcoholic Beer ≤ 0.5% alcohol by volume and Low-Alcohol Beer 0.6-3.5% alcohol by volume categories.
When submitting beers with additives, the used additives should be specified.
Beers with fruits have been popular – it can be said – almost forever. Both traditional whole fruits and pulps, juices, and purees find their way into beer.
What beers can be entered in this category?
Fruit beer
Grape Ale
In this category, beers of both bottom and top fermentation should be included, which contain fruit additives. Exceptions are beers with additives that fit into the following categories: Witbier, Other Pale Lager, Other Dark Lager, American Pale Ale with additives, IPA with additives, Belgian Ale, Fruit Sour Ale, Pastry Sour, Gose/Berliner with additives, Stout/Sweet Stout with additives, Pastry Stout, Eisbock, and Wild Ale. Beers with a distinct and noticeable character resulting from barrel aging should be entered in the Barrel-Aged category.
When submitting beers with additives, the used additives should be specified.
Beers with vegetables in various forms, such as pumpkin, cucumber, beets, or potatoes, are an interesting trend. There are many other vegetables that can also be used in beer, such as carrots, peppers, spinach, tomatoes, celery, ginger, nuts, and even chili.
What beers should be entered in this category?
Vegetable Beer
Pumpkin Ale
In this category, both bottom-fermented and top-fermented beers that contain vegetable additives should be included. An exception is beers with additives that fit into other categories: Witbier, Other Pale Lager, Other Dark Lager, American Pale Ale with additives, IPA with additives, Belgian-style Ale, Fruit Sour Ale, Pastry Sour, Gose/Berliner with additives, Stout/Sweet Stout with additives, Pastry Stout, Eisbock, and Wild Ale. Beers with a distinct and noticeable character resulting from barrel aging should be entered in the Barrel-Aged category.
When submitting beers with additives, the used vegetables should be specified.
Hemp (cannabis) is increasingly being encountered in various beers. Both larger breweries and smaller, restaurant-based ones are experimenting with it. This is a trend that may grow stronger in the coming years.
What beers should be submitted in this category?
Beer with hemp buds
Beer with hemp terpenes
Beer with other hemp-derived additives
In this category, beers of both bottom and top fermentation that contain hemp additives should be included. No exceptions.
Ale, top-fermented beers, form a broad group of beers, including both traditional and modern versions explored by craft brewers.
What beers should be submitted in this category?
All other ales/top-fermented beers that do not fit into categories 1-48.
In this category, all top-fermented beers that do not qualify for any categories within the range of 1-48 can be included.
The Judges
The judging panel will consist of professionals and outstanding sensory experts who hold relevant certifications, possess experience gained from other competitions, and have a proven track record in the field of sensory or graphics. The full composition of the judging panel will be presented soon.
The Greater Poland competition series could not exist without dedicated judges and the team responsible for organizing the competition. If you wish to join this group, select the form that interests you (or several! 🙂 ) and provide us with information about yourself, or learn more about the opportunity.
Meet the winners of the previous editions of the Greater Poland competition!
Check out other Greater Poland competitions!
