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SPIRITED BEVERAGES & SODA POP

2017 Department S

FAIRGROUNDS Entry – Hoskins Exhibits:

Friday, August 11, 11 a.m. – 7 p.m.
Saturday, August 12, 11 a.m. – 7 p.m.

FAIRGROUNDS Pick-up – Hoskins Exhibits:

Tuesday, September 5, 2 p.m. – 8 p.m.
Saturday, September 9, 10 a.m. – 4 p.m.

Bottles and Ribbons may be claimed on pick-up dates. All bottles and contents of unclaimed entries will be disposed of. No bottles will be returned by mail.

Entries without entrant contact/mailing information will be automatically disqualified and not judged.

WINEMAKING

Entrants must be 21 years of age or older.

  • Score sheets will be returned with your bottles. If you do not want your bottles, your score sheets can be mailed after the Fair. Enter only once per class.
  • Entries must be in the standard glass 350 ml, 375 ml, 500 ml, 750 ml, or quart bottles. Recycled clear liqueur bottles may be used with cork or screw top. No plastic containers, pop bottles, or food jars will be accepted.
  • Non-standard entries may be requested to provide a list of ingredients.
  • Entries are masked for judging.
  • Label must only state type of beverage (e.g. Blackberry wine). Proper or family names are not allowed on Winemaking entry labels (e.g. Tom’s Rum Punch or Smith Family Vineyard.) Proper or family names will be masked or blacked out before judging.
  • A liqueur or cordial is a flavored spirit to which sugar or syrup solution has been added. A flavored spirit is one in which flavorings have been added to the base spirit, but to which little or no sugar has been added.
  • Federal laws prohibit distilled entries

DIVISION 01: BERRY WINE

Class:

01 Berry with grape base
02 Blended berry
03 Blackberry
04 Blueberry
05 Cranberry
06 Currant – red
07 Current – black
08 Exotic Berry (i.e. salmonberry)
09 Raspberry
10 Strawberry
11 Kiwi
12 Other

DIVISION 02: FRUIT WINE

Class:

01 Apple
02 Blended fruits
03 Cherry
04 Citrus
05 Crabapple
06 Exotic (i.e. Passion Fruit, Kiwi)
07 Fruit with grape base
08 Sparkling
09 Stone fruit (e.g. Peach, Apricot, or Plum)
10 Seasonal
11 Seasonal blend
12 Pear
13 Other

DIVISION 03: GRAPE WINE – RED

Class:

01 Australian
02 Blended Grapes
03 California Red (such as Zinfandel)
04 French Red (such as Burgundy)
05 Italian Style Red (such as Chianti)
06 American Red
07 Red (generic blend)
08 Rosé
09 South American or African
10 Sparkling
11 African
12 Other

DIVISION 04: GRAPE WINE – WHITE

Class:

01 Australian
02 Blended Grapes
03 California White (such as Chardonnay)
04 European White (such as Chenin Blanc)
05 German White (such as Riesling)
06 American White
07 Italian
08 South American or African
09 Sparkling
10 White (generic blend)
11 African
12 Other

DIVISION 05: FORTIFIED WINES

Class:

01 Ice
02 Late harvest
03 Port
04 Port with berry
05 Port with flavoring
06 Sherry
07 Other

DIVISION 06: HONEY WINES

Class:

01 Berry
02 Fortified
03 Fruit
04 Plain
05 Spiced
06 Other

DIVISION 07: MISCELLANEOUS WINE

Class:

01 Birch
02 Dandelion
03 Floral
04 Rhubarb
05 Rice – Sparkling
06 Rice – Still
07 Rosehip
08 Vegetable
09 Other

DIVISION 08: BERRY LIQUEURS & CORDIALS

Class:

01 Berry Blend
02 Blueberry
03 Cranberry
04 Currant
05 Exotic
06 Raspberry, blended
07 Raspberry, golden
08 Raspberry, red
09 Strawberry
10 Other

DIVISION 9: MISCELLANEOUS LIQUEURS & CORDIALS

Class:

01 Chocolate
02 Citrus
03 Coffee
04 Floral
05 Fruit
06 Herbal/Spice
07 Multiple flavor
08 Nut
09 Seasonal / holiday
10 Vegetable
11 Other

DIVISION 10: FLAVORED SPIRIT

Class:

01 Berry
02 Chocolate
03 Citrus
04 Coffee
05 Exotic
06 Floral
07 Fruit
08 Herbal (e.g. mint, etc.)
09 Multiple flavor
10 Nut
11 Spice (e.g. Swedish caraway liqueur)
12 Other

DIVISION 11: CREAM LIQUEURS

Class:

01 Berry
02 Chocolate
03 Citrus
04 Coffee
05 Exotic
06 Fruit
07 Herbal (e.g. mint, etc.)
08 Multi-flavored
09 Nut
10 Inner Child
11 Just Like Candy
12 Irish Crème
13 Other

DIVISION 12: CLASSIC FLAVORED BEVERAGES

Note: These beverages are to be considered as on the rocks. They will be served chilled to the judging panel.
Remember to check your alcohol % when making these. Alcohol should be 18% or better to prevent fermentation.

Class:

01 Bloody Mary
02 Cosmopolitan
03 Daiquiri Fruit
04 Daiquiri Traditional
05 Margarita Fancy
06 Margarita Traditional
07 Martini Traditional
08 Martini Fancy
09 Mojito
10 Sangria Red
11 Sangria White
12 Specialty: Original or Signature Drink

HOMEBREW

Entrants must be 21 years of age or older.

  • Homebrew and Soda Pop bottles must be claimed on entry pick-up dates. All remaining bottles will be recycled.
  • This competition and will be judged accord to the Alaska State Fair rules using the AHA competition descriptors and definitions.
  • Certified AHA judges of all levels will be able to earn judging points as defined by AHA.
  • All judges must pre-register. No Walk in Judges.
  • All decisions are final.
  • All judges sheets, awards, ribbons will be mailed back to entrants after the Fair. Entrants having also submitted wine, liqueurs, or other non-beer entries can pick up score sheets, awards, ribbons, and wine/liqueurs for both competitions at his or her original entry location.
  • Entrants may only submit one entry per class.
  • Submit three bottles (10 to 22 ounces) per entry for beers, sparkling meads, and ciders.
  • Still mead or cider entries can submit one large 22 ounce/750 ml) bottle or three 10 to 12 ounce bottles.
  • Every bottle must be free of paper labels or other markings.
  • All mead and cider entries must be designated dry, semi-sweet, sweet and sparking, petillant, or still.
  • All mead entries must indicate mead strength as hydromel (light mead), standard mead, or sack mead (strong mead).
  • If you enter classes with special processes or add-ins, (like fruit, spices, herbs, etc.) please provide the style and/or unique ingredients or processes. This information is necessary for accurate judging of entries.

SUB-CATEGORIES:

Entry will be classified as OPEN, if sub-category is not specified.
For PROFESSIONAL consideration specify with a P on the entry form.

DIVISION 13: LAGERS

Light Lager

Class:

01 1A. Lite American Lager
02 1B. Standard American Lager
03 1C. Premium American Lager
04 1D. Munich Helles
05 1E.Dortmunder Export

Pilsner

06 2A. German Pilsner (Pils)
07 2B. Bohemian Pilsner
08 2C. Classic American Pilsner

European Amber Lager

09 3A. Vienna Lager
10 3B. Oktoberfest/Märzen
Dark Lager
11 4A. Dark American Lager
12 4B. Munich Dunkel
13 4C. Schwarzbier (Black Beer)

Bock

14 5A. Maibock/Helles Bock
15 5B. Traditional Bock
16 5C. Doppelbock
17 5D. Eisbock

DIVISION 14: ALES

English Pale Ale

Class:

01 8A. Standard/Ordinary Bitter
02 8B. Special/Best/Premium Bitter
03 8C. Extra Special/Strong Bitter (English Pale Ale)

Scottish and Irish Ale

04 9A. Scottish Light 60/-
05 9B. Scottish Heavy 70/-
06 9C. Scottish Export 80/-
07 9D. Irish Red Ale
08 9E. Strong Scotch Ale

American Ale

09 10A. American Pale Ale
10 10B. American Amber Ale
11 10C. American Brown Ale

English Brown Ale

12 11A. Mild
13 11B. Southern English Brown
14 11C. Northern English Brown Ale

Porter

15 12A. Brown Porter
16 12B. Robust Porter
17 12C. Baltic Porter

Stout

18 13A. Dry Stout
19 13B. Sweet Stout
20 13C. Oatmeal Stout
21 13D. Foreign Extra Stout
22 13E. American Stout
23 13F. Russian Imperial Stout

India Pale Ale (IPA)

24 14A. English IPA
25 14B. American IPA
26 14C. Imperial IPA

Belgian and French Ale

27 16A. Witbier
28 16B. Belgian Pale Ale
29 16C. Saison
30 16D. Bière de Garde
31 16E. Belgian Specialty Ale

Sour Ale

32 17A. Berliner Weisse
33 17B. Flanders Red Ale
34 17C. Flanders Brown Ale/Oud Bruin
35 17D. Straight (Unblended) Lambic
36 17E. Gueuze
37 17F. Fruit Lambic

Belgian Strong Ale

38 18A. Belgian Blond Ale
39 18B. Belgian Dubbel
40 18C. Belgian Tripel
41 18D. Belgian Golden Strong Ale
42 18E. Belgian Dark Strong Ale

Strong Ale

43 19A. Old Ale
44 19B. English Barleywine
45 19C. American Barleywine

German Wheat and Rye Beer

46 20A. Weizen/Weissbier
47 20B. Dunkelweizen
48 20C. Weizenbock
49 20D. Roggenbier (German Rye Beer)

Fruit Beer

50 21. Fruit Beer

Spice/Herb/Vegetable Beer

51 22A. Spice, Herb, or Vegetable Beer
52 22B. Christmas/Winter Specialty Spiced Beer

Smoke-Flavored and Wood-Aged Beer

53 23A. Classic Rauchbier
54 23B. Other Smoked Beer
55 23C. Wood-Aged Beer

Specialty Beer

56 24A. Specialty Beer
57 24B. Specialty Beer Seasonal
58 24C. Specialty Beer Holiday

DIVISION 15: MIXED STYLES

Light Hybrid Beer

Class:

01 6A. Cream Ale
02 6B. Blonde Ale
03 6C. Kölsch
04 6D. American Wheat or Rye Beer

Amber Hybrid Beer

05 7A. Northern German Altbier
06 7B. California Common Beer
07 7C. Düsseldorf Altbier

DIVISION 16: MEADS AND CIDERS

Traditional Mead

Class:

01 25A. Dry Mead
02 25B. Semi-sweet Mead
03 25C. Sweet Mead

Melomel (Fruit Mead)

04 26A. Cyser (Apple Melomel)
05 26B. Pyment (Grape Melomel)
06 25C. Other Fruit Melomel

Other Mead

07 27A. Metheglin
08 27B. Braggot
09 27C. Open Category Mead

Standard Cider and Perry

10 28A. Common Cider
11 28B. English Cider
12 28C. French Cider
13 28D. Common Perry
14 27E. Traditional Perry

Specialty Cider and Perry

15 29A. New England Cider
16 29B. Fruit Cider
17 29C. Applewine
18 29D. Other Specialty Cider/Perry

DIVISION 17: ARTISTIC BEER

This Division is designed to allow the advanced brewer to create something different, also referred to as Craft or Specialty beers. Class is determined by either use of ale or lager yeast. Brewer must identify yeast type, specially items, or process. Evaluation will be based on American Homebrewers Association identifiers and drinkability. Entries in this division are eligible to win the Superintendent’s Keg & Cask Award for Outstanding Work. Entrants may submit only one entry in each class.

Class:

01 Ale – Light
02 Ale – Medium
03 Ale – Dark
04 Ale – Other
05 Lager – Light
06 Lager – Medium
07 Lager – Dark
08 Lager – Other

SPECIAL AWARDS – HOMEBREW AND WINEMAKING

Outstanding entries will be recognized by these generous donors:

Keg & Cask Award
Outstanding entry in Division 17

Valley Winery and Brew Supply
Best of Show Homebrew & Wine

SPIRITED BEVERAGE SPONSOR

 

SODA POP

Soft Pop divisions are open to all ages.
If you are entering as a Junior, place the appropriate letter on the entry form under sub-category.

SUB-CATEGORY:

If sub-category is not specified, entry will be classified as OPEN.
For Junior consideration, specify with a J on the entry form. Junior – 20 years of age and under

DIVISION 18: SODA JERK / FOUNTAIN STYLE

Defined as a flavored syrup base that is added to either fuzzy or still water to create a flavored beverage in a proportion of one part syrup and one part water. Each entry should have two cups of base. Note: If you use a fresh berry or other fresh items in your base you will need to keep your entries cold so it does not ferment. All syrups will be kept chilled through judging.

Please do not send more than requested to prevent waste. If you are interested in Soda Jerk/Fountain Style, please email any questions to the superintendent and/or request a flyer containing easy how-to instructions and recipes for that division.

Class:

01 Berry
02 Chocolate
03 Citrus
04 Coffee/Tea
05 Cola (plain or flavored; e.g. cherry cola)
06 Fruit
07 Herb (mint, etc.)
08 Multi-flavor (strawberry-lemonade)
09 Off the wall
10 Spice (ginger, etc.)
11 Tree/Root (birch/root beer)

DIVISION 19: BOTTLE CARBONATED

Defined as using the standards of bottling and the production of carbonation in a capped vessel. Entries in these classes will require three 12-oz bottles, please no recycled soda bottles. Extracts and kits are allowed in this division.

Class:

01 Berry
02 Citrus
03 Cola
04 Fruit
05 Herb (mint, etc.)
06 Spice (ginger, etc.)
07 Tree/Root (root beer, etc.)
08 Wild and Crazy (sour apple/blue raspberry, etc.)

DIVISION 20: KOMBUCHA

Class:

01 Berry
02 Fruit
03 Spice
04 Citrus
05 Complex Flavor
06 Natural
07 Other

 

Superintendent

 

Mary Helms
Email: marymeet25@aol.com