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SPIRITED BEVERAGES & SODA POP

Superintendent Contact
Mary Helms
marymeet25@aol.com

2018 Department S

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FAIRGROUNDS Entry – Hoskins Exhibits:

Friday, August 10, 11 a.m. – 7 p.m.
Saturday, August 11, 11 a.m. – 7 p.m.

FAIRGROUNDS Pick-up – Hoskins Exhibits:

Tuesday, September 4, 2 p.m. – 8 p.m.
Saturday, September 8, 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

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

Class:

Light Lager

  • 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

Class:

English Pale Ale

  • 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

Class:

Light Hybrid Beer

  • 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

Class:

Traditional Mead

  • 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

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.

All 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-CATEGORIES:

A: Junior, ages 8 and under
B: Junior, ages 9 through 13
C: Junior ages 14 through 17

If sub-category is not specified, entry will be classified as OPEN.
Entries without entrant contact/mailing information will be automatically disqualified and not judged

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