11^th Annual Dukes of Ale's

New Mexico State Fair ProAm Beer, Mead & Cider Competition

Entry Deadline: August 7, 1999

Categories - Classes – Subclasses

A. ALE 1. Barley Wine a. English-style Barleywine b. Amer.-style Barleywine 2. Belgian/French Ale a. Oud Bruin / Flanders Ale b. Dubbel c. Tripel d. Pale Ale e. Pale Strong Ale f. Dark Strong Ale g. Witbier h. Bière de Garde 3. Belgian-style Lambic a. Lambic b. Gueuze Lambic c. Fruit Lambic 4. Mild and Brown Ale a. Pale Mild b. Dark Mild c. English Brown d. American Brown e. Irish-style Red Ale 5. English-style Pale Ale a. Classic Pale Ale b. India Pale Ale 6. American-style Ale a. American Pale Ale b. Amber/Red Ale c. American Wheat 7. English Bitter a. Ordinary b. Best c. Strong

8. Scottish-style Ale a. Light 60 b. Heavy 70 c. Export 80 9. Porter a. Brown b. Robust 10. English- & Scottish Strong Ale a. Old/Strong Ale b. Strong Scotch Ale 11. Stout a. Classic Irish Dry b. Foreign-style c. Sweet d. Oatmeal e. Imperial B. LAGER 12. Bock a. Traditional Bock b. Hellesbock/Maibock c. Doppelbock d. Eisbock 13. German-style Dark Lager a. Munich Dunkel b. Schwarzbier 14. German-style Light Lager a. Munich Helles b. Dortmunder Export 15. Classic Pilsener a. German Pilsener b. Bohemian Pilsener c. American Pilsener

16. American Lager a. American Lager b. Light Lager c. Cream Ale d. Premium Lager e. Dark Lager 17. Fest a. Vienna b. Märzen/Oktoberfest C. MIXED/SPECIALTY 18. German-style Ale a. Kölsch b. German Brown Ale / Düsseldorfer Altbier 19. German Wheat Beer a. Berliner Weisse b. Hefeweizen/Hefeweiss c. Dunkelweizen / Dunkelweiss d. Weizenbock/Weissbock 20. Smoked Beer a. Bamberg Rauchbier b. Classic smoked beer % c. Other smoked beer * 21. Fruit & Veggie Beer *#+ a. Fruit & Veggie b. Classic Fruit/Veggie % 22. Herb & Spice Beer*# a. Herb & Spice b. Classic Herb & Spice % 23. Specialty / Experimental* a. Specialty / Experimental b. Classic Specialty % 24. California Common Beer

D. MEAD @ 25. Trad. Mead / Braggot a. Sparkling Trad. Mead b. Still Trad. Mead c. Sparkling Braggot d. Still Braggot 26. Fruit & Veggie Mead a. Sparkling Melomel b. Still Melomel c. Sparkling Cyser d. Still Cyser e. Sparkling Pyment f. Still Pyment 27. Herb & Spice Mead a. Sparkling Metheglin b. Still Metheglin c. Sparkling Hippocras d. Still Hippocras E. HARD CIDER 28. Hard Cider a. Still b. Sparkling c. New England-style d. Specialty Cider*

* Brewer to specify special ingredients and procedures, lager or ale distinction

# Indicate fruit, vegetable, herb and/or spice used

+ Indicate heat level of chili: mild, hot, very hot

% Indicate classic style

@ For Meads, entrant must specify the following:

1. variety of honey (Clover, Alfalfa, Orange Blossom, Mesquite, Wildflower, etc.)

1. strength (hydromel: OG < 1.080, standard: 1.080 < OG < 1.120, sack: OG > 1.120)

1. sweetness (dry: FG < 1.010, medium: 1.010 < FG < 1.025, sweet: FG > 1.025)

1. Fruited, herbed, and malted meads must specify fruit, herb, or malt type.

GENERAL REQUIREMENTS

A. All amateur entries must be made in the home. Beer/mead made at a commercial brewery/meadery can only be entered as a professional entry.

B. A $6 feee will be charged for the first entry. A $4 fee will be charged for each additional entry from the same brewer.

C. Two bottles per entry must be submitted. All bottles must be AT LEAST 12 oz and be made of brown glass. All labels must be removed. The bottles may not have any distinctive, raised lettering or painted markings. Any markings on bottle caps shall be completely obscured using a black marker.. No PLASTIC or swing-type Grölsch bottles will be accepted. Entrants cannot enter more than one beer per subclass.

D. The completed registration form along with a check or cash should be placed in an envelope and rubber banded to one of the bottles.

E. Completed bottle id must be attached to each bottle.

WHO MAY ENTER

Products of commercial breweries/meaderies in New Mexico may only be entered in the commercial division. Any beer/mead that is not a product of a commercial brewery/meadery and has been made by either a professional or amateur brewer in New Mexico may be entered in the amateur division.

HOW TO ENTER

Deadline for entries is Saturday, August 7, 1999. Entries may be taken to Victor's Grape Arbor, 2436 San Mateo Place NE. Out of town entries may be dropped off or shipped UPS to Turtle Mountain Brewing Co., 3755 Southern Blvd. SE, Rio Rancho, NM 87124. Entry forms will be available at the entry sites. All entries received shall become the property of the ProAm Committee.

JUDGING

Judging will take place Friday and Saturday, August 20-21, 1999 in Rio Rancho. An additional day of judging may be required. Potential judges should call Jeff Graves at (505) 884-4335 or email him at jlgeag@highfiber.com. BJCP judges are especially welcome. Potential stewards should call Sheryl Campbell at (505) 294-4610 or email her at poulindsgn@aol.com. An awards ceremony will take place at the September 11 Dukes of Ale meeting (ask at entry sites for time & place). Judges comments, score sheets and awards for entrants will be available for pick up at that time. All unclaimed score sheets and awards will be available at the entry sites after the meeting. Out-of-town entrants will have their results and awards mailed after the awards ceremony. Ribbons won by the Best of Category/Show will be on display at the Bolack Building on the State Fairgrounds and will not be available to the winners until after the conclusion of the State Fair.

AWARDS

The AHA 50 point scoring system will be employed to judge beers in the first round of judging. Some classes may be grouped together to provide a uniform number of entries judged in each flight. Medal awards will be given based an entry’s placement (1^st, 2^nd, 3^rd) in those groups. Gold, Silver and Bronze medals will be awarded for 1st, 2nd and 3rd place winners, respectively, at the discretion of the judges provided a minimum score of 25 is acheived. In addition, ribbons for Best of Category and Best of Show will be awarded. Certificates will be awarded to each entry provided a minimum score of 25 is achieved. Additional prizes may also be awarded, but must be picked up at the Awards Ceremony.

Contact: Bill Aimonetti, 207 Woodpecker Ct, Tijeras, NM 87059 Ph: 286-2746 (home) email: Bill.Aimonetti@abq.sc.phillips.com