Classes & Criteria

There are over 99 classes in the 2012 AIBA which include: Best Australian Style Lager, Best European Style Lager, Best International Lager, Best Pilsner, Best Amber / Dark Lager, Best Australian Style Pale Ale, Best International Pale Ale, Best British Style Ale, Best European Style Ale, Best IPA, Best Amber / Dark Ale, Best Porter, Best Stout, Best Reduced Or Low Alcohol, Best Wheat Beer, Best Belgian & French Style Ales, Best Scotch Ale & Barley Wine, Best Speciality Beer and Best Packaging.

Entry Criteria

Entry to the AIBA is open to breweries and beer distributers/agents. Exhibits into the following classes must meet the entry criteria.

Best Reduced of Low Alcohol Beer

Reduced must be between 1.16% - 3.5% alcohol. Low Alcohol must be between 0 - 1.15% alcohol.

Best Wheat Beer

Extract must be derived from at least 30% wheat

Best Speciality Beer

This includes Ales or Lagers brewed with the addition of alternative ingredients and/or alternative brewing and/or conditioning processes.

Brewer must specify style & ingredients on entry form.

Gluten Free Beer

Judges will independently assess each exhibit’ blind’. The panel will then discuss each exhibit and will agree on the attribute scores of each exhibit. A selection of top scoring exhibits of each class will be retasted to find the best beer of each class.

Beer Style Guidelines

For a comprehensive list of beer styles exhibitors are directed to the Brewers Association Beer Style Guidelines.

AIBA acknowledge and thank Charlie Papazian and Paul Gatza from the Brewers Association for permission to use these guidelines. Please see below additional styles that are not included in the Brewers Association Beer Style Guidelines.

Champion Brewery Trophy Eligibility

For clarification regarding eligibility for Champion Brewery Awards.

Australian Style Lagers

Australian Style Lagers have low to medium hop bitterness. Hop taste and aroma, if present, should be of low to medium intensity. They are light in colour (less than 15 EBC) and fruity esters, if present, should be low to medium. They have low to medium body, a clean crisp flavour and medium to high carbonation. There should be no diacetyl and no chill haze. Low levels of DMS can be present in pale lagers. Residual malt/sugar sweetness should be low.

Australian Style Pale Ales

Australian Style Pale Ales have low to medium bitterness. Hop taste and aroma should be of low to medium intensity. Colour can vary from light to amber. Fruity esters should be present. They have low to medium body, and medium carbonation. DMS should not be evident, and diacetyl (if present) should be low and in balance.

Judging Criteria and Conditions

Judges will judge each class without collaboration and, on receipt of all result sheets applicable to any one class, the Chief Judge of the Judges Panel shall have the points totalled, checked and determine the awards.
Judges will not have access to Exhibits apart from the glass of each placed in front of them by the Stewards.
Exhibits (not including Packaging) will be judged with products able to score a maximum of 20 points. The following five major characters are assessed during the judging process.

The following five major characters are assessed during the judging process.

Draught and Packaged Exhibits (Not including Packaging)
Appearance	• Colour • Carbonation/foam • Characteristics	Maximum 3.0 points
Aroma	• Positive characteristics • Aroma Faults	Maximum 5.0 points
Flavour & Body	• General characteristics • Bitterness • Fermentation products • Flavour faults	Maximum 6.0 points
Style	• Appropriate for class	Maximum 3.0 points
Technical Quality	• Absence of major faults • Balance • Drinkability	Maximum 3.0 points
Total:		Maximum 20 points
Packaging Exhibits
Packaging Aesthetics	• End - user appeal • Name or brand visibility • Suitability of package for displays • Branding consistency in product range • Integrity of design consistency (primary container, pack, carton, display) • Alignment of packaging and labelling components • Legibility of printing • Unique aesthetics characteristic	Maximum 10.0 points
Product Information	• Product usage/idea • Product ingredients listing • Regulatory information • Other unique information	Maximum 5.0 points
Utility of Packaging	• Ease of opening • Ease of carrying • Protection of product • Recyclable materials • Shelf life • Other unique technical factor eg oxygen barrier, container construction	Maximum 5.0 points
Total:		Maximum 20 points
Medal Criteria
	Gold Medal: 17.0 points and over A gold medal is an outstanding Exhibit that displays the correct balance of taste, aroma and appearance appropriate for the style, and excellent technical merit.
	Silver Medal: 15.5 to 16.9 points A silver medal is an excellent Exhibit that displays the correct balance of taste, aroma and appearance appropriate for the style, and a high level of technical merit.
	Bronze Medal: 14.0 to 15.4 points A bronze medal is a quality Exhibit with the correct balance of taste, aroma and appearance appropriate for the style, and the absence of major faults.