top of page
2023_GOLD.png

ENTRY DEADLINE

The largest state-level competition in the US.

NEW YORK STATE

CRAFT BEER

COMPETITION

presented by NY Craft Malt and Coldbreak
people_drinking_faded background.jpg

Overview

The NYS Craft Beer Competition presented by NY Craft Malt and Coldbreak is the largest state-level competition in US.

Open to all 500+ craft breweries, more than 1000 entries are expected this year which will be judged in 29 categories by qualified industry professionals. In addition to gold, silver and bronze awarded in each category, judges will selected the coveted Governor's Cup as the best beer in NYS.

Winners_gove cup.jpg
Please review the updated Entry Guidelines and Style Categories prior to entering.
You will be prompted to login or create an account on the Raise a Glass Foundation website to enter beers.
Unsure of which category to submit your beer?
Join the "Ask a Committee Member Q&A" | MON FEB 13, 6:30PM | ZOOM
Click here to Join Meeting
Brewery of the year-2_edited.jpg
Timeline

Timeline

JAN 3 - FEB 23

Online Beer Entry Open

 

FEB 24

DEADLINE: Beer Received by Raise a Glass Warehouse

MAR 4-5

Competition Judging

MAR 24

Awards Ceremony at Albany Capital Center

PXL_20220212_203226980.PORTRAIT.jpg
Fees

Cost Per Entry

NYSBA Member $45 | Non-Member $65

Current NYSBA members receive one complimentary beer entry.

Please note, if you enter beer at membership price and are NOT a 2021 NYSBA member, you will be invoiced your 2021 membership dues. If you do not pay, your beer will not be judged. 

 

PAYMENT TERMS

Payment is due upon your beer's arrival. If payment is not received before judging takes place, your beer will not be judged. 

275765501_4647745108685504_3307506338459340029_n.jpg
Shipping

Shipping Beer

WHEN TO SHIP

All beers must arrive at the Raise a Glass Warehouse by February 24th.

WHAT TO SHIP (NEW REQUIREMENTS)

Entry requirements per beer:

  • Five - 12oz or 16oz bottles/cans (or)

  • Four - 20oz, 22oz, 25oz, 750ml, or 32oz bottles/cans (including crowlers)

  • Please remember – 64oz growlers NOT accepted.

LABEL YOUR SHIPMENT

All beers must be securely packed and the BOX marked SAMPLES ONLY - NOT FOR RESALE. 

 

In a effort to upgrade/expedite the receiving/sorting processes at the Raise A Glass Foundation warehouse, this year we have new Entry ID labels for each can/bottle.

 

You will receive your labels in a PDF by email when you complete your online submission. Please check your junk/spam folder if it does not arrive to your Inbox. You can also download your labels from your online account under "My Submissions".

For each beer entered, you will receive 6 labels (all on one page of the PDF) – print and cut the labels, then secure one label to each can/bottle using clear tape (wide packaging tape
works best).

WHERE TO SHIP

Raise A Glass Foundation

763 Linden Avenue, Suite 2

Rochester, NY 14625

Drop-Offs accepted 10am-4pm Monday-Friday.

Please call 585-944-4611 at least a day ahead to schedule.

We recommend UPS or Fedex.

Do not ship vis US Post Office – it is illegal!

IMG_2431.JPG
Categories

Categories

Beer will be awarded in 29 style categories + the best NYS Beer and coveted Governor's Cup. There is no limit to the number of beers a brewery can submit. 

Light Lagers - Traditional

This category encompasses all light-colored lagers brewed in the German or Czechs traditions including German Pilsner, Bohemian Pilsner, Helles, Dortmunder, Kellerpils, etc. Unfiltered or “zwickel” versions are acceptable here. Brewers should note the style of lager entered in order to supply judges with appropriate information for evaluation. Beers without this additional information may be at a disadvantage during judging. Modern or contemporary interpretations of these styles should be entered elsewhere.

Light Lagers - Modern and Contemporary

This category encompasses all light-colored lagers brewed outside the traditional German or Czech styles including, but not limited to: American Lager, Hoppy Lager, Foeder-aged lagers, Italian Pilsner, etc…. Unfiltered or “zwickel” versions are acceptable here. Brewers should note the style of lager entered in order to supply judges with appropriate information for evaluation. Beers without this additional information may be at a disadvantage during judging. 

Ambers & Dark Lagers

This category encompasses any amber and dark colored lagers brewed in the German, Czech or American traditions and can include “modern” variants on these styles, which tend to have more hop character than is traditional in the areas of origin. Unfiltered or “zwickel” versions are acceptable here. Brewers should note the style of lager entered in order to supply judges with appropriate information for evaluation.Beers without this additional information may be at a disadvantage during judging.

Wheat Beers (American, Wit, Hefe)

Any beer brewed in a classic style featuring a significant amount of wheat may be entered in this category.  This includes, but is not limited to: Belgian Wit, Hefeweizen, Dunkelweizen, and American Wheat.  Berliner Weisse, Gose, and other sour wheat beers should be entered in another category. Unfiltered beers are allowed however the presence of yeast in the beer should not detract from the flavor profile. The use of some fruit and/or spice is permissible as it may be appropriate to the classic style however beers whose flavor profile is dominated by fruit or spice character should be entered in the fruit and spice category.  For instance a witbier with orange peel and subtle spicing would be appropriate in this category, but a cherry vanilla hefeweizen should be entered in the Fruit & Spice Beer (non-sour) category.

Golden/Blonde Ales (American, Kolsch, Cream Ale)

This category encompasses all interpretations of light colored ales including (but not limited to) Kolsch, Cream Ale, and Blonde Ale and may include more modern versions that have more hop character than is traditional in the areas of origin. Slight haze may be allowable depending on the style of beer. Winning beers should exhibit the malt, body, balance and fermentation profile of the intended style.  Brewers should note the style of ale entered in order to supply judges with appropriate information for evaluation.Beers without this additional information may be at a disadvantage during judging.

Amber/Red Ales (British, American, Irish, Scottish)

This category encompasses all interpretations of amber or red colored ales including (but not limited to) Irish Red, Scottish Ale, English Bitter, American Amber and may include more modern versions that have more hop character than is traditional in the classic style. Unfiltered versions are acceptable here although significant murkiness may be considered a fault. Winning beers should exhibit the malt, body, balance, and fermentation profile of the intended style.  Brewers should note the style of ale entered in order to supply judges with appropriate information for evaluation.Beers without this additional information may be at a disadvantage during judging.

Pale Ales

This category encompasses all classic and contemporary styles of Pale Ale including American Pale Ale, British Pale Ale and more modern lower abv “golden” pale ales. Unfiltered versions are acceptable here. Winning entries should be hop forward but may include more classic pales that exhibit malt/hop balance and modern versions which are more hop focused.  Unfiltered versions are acceptable here although significant murkiness may be considered a fault. Beers in this category should not be above 6.5% abv. No production notes are necessary for this category. 

Hazy Pale Ale

This category is intended for beers brewed in the recently popular New England or Hazy/Juicy Pale Ales.  Hazy Pale Ales ranges in color from light golden to dark copper. These beers are typically less than 6.5 ABV.  Beers clarity may range from light haze to murky.  Hop flavors and aromas should dominate with mild to medium bitterness. Fruit forward hop character is common but not required. The hop flavor and aroma should be intense, complex and harmonious. Diacetyl should not be present. Malt flavor and aroma is present and balanced, and serves as a secondary actor to hops and a high level of residual sweetness is common. Any beer brewed with specialty ingredients, such as fruit or spices, should be entered elsewhere. No production notes are necessary for this category.

American IPA

Beers in this category include those brewed in the style of classic American IPA. Classic American IPA ranges in color from light golden to dark copper.  Beers in this category exhibit clarity that are often brite but may exhibit some chill haze or slight hop haze; beers that are murky or opaque should be entered in Hazy IPA.  However flavors and aromas of hops--described often as citrusy, piney, resinous, tropical, fruity, woody, sulfuric, and/or dank--are the signature elements of this beer, and are the most noticeable element of the flavor and aroma. The presence of yeast should not detract from the overall flavor of the beer.  The hop flavor and aroma should be intense, complex and harmonious. Diacetyl should not be present. Malt flavor and aroma is present and balanced, and serves as a secondary actor to hops. Beers above 7.5% abv should be entered in the American DIPA category.  No production notes are necessary for this category.

Hazy IPA

This category is intended for beers brewed in the New England or Hazy/Juicy IPA style with an abv at 6.5% or above. Hazy IPA ranges in color from light golden to dark copper. Beers clarity may range from light haze to murky. Hop flavors and aromas should dominate with mild to medium bitterness. Fruit forward hop character is common but not required. The hop flavor and aroma should be intense, complex and harmonious. Diacetyl should not be present. Malt flavor and aroma is present and balanced, and serves as a secondary actor to hops and a high level of residual sweetness is common. The use of lactose is permissible to enhance body but should not overwhelm the flavor character of the beer. Any beer brewed with specialty ingredients, such as fruit or spices, should be entered elsewhere. Beers above 7.5% should be entered in the Hazy DIPA category. No production notes are necessary for this category.

American IPA Variations

This category includes all variations of IPA that would be considered stylistically 
independent. This may include, but is not limited to, Session IPA, Black IPA, 
Brett IPA, Brut IPA, fruited IPA, or “milkshake” IPAs. Winning entries should still 
exhibit the flavors of and aromas of hops common to IPA but may also include 
non-traditional malt profiles, yeast strains, abv levels, or added ingredients. 
However the overall impression should be of a beer that is variation of IPA. 
Brewers should note any specialty ingredients or processes order to supply 
judges with appropriate information for evaluation.

 

American DIPA

This category encompasses hop-forward beers that are above 7.5% ABV. Classic Double IPA and stronger versions of the contemporary variations listed in the American IPA category may be entered here. As with American IPA, the overall flavor of these beers should strongly favor hops with malt and yeast characters in balance. No production notes are necessary for this category.

Hazy DIPA

This category encompasses all Hazy hop-forward beers that are above 7.5% ABV. Hazy Double IPA and stronger versions of the contemporary variations listed in the Hazy IPA category may be entered here. As with Hazy IPA, the overall flavor of these beers should strongly favor hops with malt and yeast characters in balance. The use of lactose is permissible to enhance body but should not overwhelm the flavor character of the beer.  No production notes are necessary for this category.

Barrel Aged (Sour)

This category includes any beer that has a substantial acidic and/or wild yeast character AND has a substantial oak or barrel related character. Winning examples in this category will deftly marry barrel or spirit character (including oak, bourbon, gin, rum, wine, vermouth, brandy, tequila, etc…) with an underlying base beer. This category may include beers with fruits, spices, or other flavorings. The intensity of the barrel-related character will vary with the base beer, but it should be prominent and well integrated in the finished beer. The intensity of the acidic or “wild” character may vary from moderate to intense. Beers entered in this category will require substantial explanation from the brewer in order to be judged appropriately. Brewers should note process, ingredients (including the types of barrels used) and objectives in order to paint a full picture of the beer being judged.  Beers without this additional information may be at a disadvantage during judging.

Barrel Aged (Non-Sour)

This category includes all barrel-aged beers that are not sour or wild. Beers in this category should demonstrate a balance of flavor between the barrel(s) and base beer. Pleasant oxidative notes may enhance the character of these beers due to extended aging. Beers entered in this category will require explanation from the brewer in order to be judged appropriately. Brewers should note the base beer (or variation on a classic style) and the barrel(s) used in order to paint a full picture of the beer being judged. Beers without this additional information may be at a disadvantage during judging. 

 

Beers with light to moderate fruit, spice or other “culinary” character may be entered here, but if the intensity of the “adjunct” character is high, they would be better entered in another category.

Belgian Farmhouse

This is a broad category for all interpretations of farmhouse ales. This may include dark, light, imperial, or session versions of farmhouse ales. Beers in this category may have moderate Brettanoymces, bacterial/ sour, or spice character, though they are not required. The unifying thread for this category is farmhouse yeast: while non-Saccharomyces character may be present, expressive farmhouse yeast character is a requirement. Similarly, winning examples should finish dry to very dry. Heavily fruited, spiced, soured, or Bretted versions should be entered elsewhere, particularly if the “specialty” character is more dominant than the original farmhouse yeast character. Beers entered in this category may range from traditional DuPont-esque versions to experimental “Bretted imperial black saisons”. As such, beers entered in this category may require substantial explanation from the brewer in order to be judged appropriately. Brewers should note process, ingredients and objectives in order to paint a full picture of the beer being judged.  Beers without this additional information may be at a disadvantage during judging.

Belgian Other (Trappist, Strong, etc…)

This category encompasses all Belgian-style beers that do not fall elsewhere in the style guidelines. Classic styles appropriate to this category include Abbey styles (dubbel, tripel, quad), as well as Belgian blonde and pale ales, Belgian IPA, Belgian-strong golden ales, and obscure styles such as Belgian biere de table. Belgian Farmhouse ales have their own dedicated category and should be entered there. Classifying Belgian-style beers can be difficult, but any beer that does not fit the mold of one of the Belgian classic styles should be entered elsewhere. Some of the above styles may allow for slight acidic, Brett, or spice character; however, any beers with substantial wood, sour, or wild/Brettanomyces character should be entered elsewhere. For judging purposes, please note the classic style on your entry form. Beers without this additional information may be at a disadvantage during judging. Beers will be grouped and judged by classic styles where possible until the medal round.

Experimental

This category is a catch-all to encompass any beers that do not fit elsewhere in the style guidelines. If an entering brewer is dissatisfied with the way another style is written, s/he can enter the beer here. Beers entered into this category should use some non-traditional ingredient, adjunct or process. This may include beers that strive for flavors outside the normal realm of beer (e.g. “cocktail beers” or savory beers), as well as beers that do not have an identifiable classic base style. Beers entered in this category will require substantial explanation from the brewer in order to be judged appropriately. Beers without this additional information may be at a disadvantage during judging. 

 

Brewers should note process, ingredients and objectives in order to paint a full picture of the beer being judged.

Fruit & Vegetable Beers (Non-Sour)

This category includes any beer made with any fruit, vegetable,  where the added ingredient(s) is moderate to strong and is well pronounced and dominates the overall impression of the beer. When entering the beer, the brewer should note his/her goal in creating this beer. While citing a traditional base style is not required for judging, it does help give the judges some useful context, even if the beer does not adhere strictly to that base style. Beers without this additional information may be at a disadvantage during judging. The specialty ingredients used should be stated in the production notes. Brewers should avoid using descriptive words like puree, fresh, natural, organic, canned, etc. For example, Fresh Organic Peaches and Peach Puree would both be listed as just “Peach.” Beers entered in this category should not exhibit any wild or sour character. Beers may include additional ingredients that compliment but do not overpower the expression of Fruit or Vegetable in the beer. 

Coffee, Chocolate, Spice, and other Adjunct Beers (Non-Sour)

This category includes any beer made with Coffee, Chocolate, Spices or other Adjuncts where the added ingredient(s) is moderate to strong and is well pronounced and dominates the overall impression of the beer. When entering the beer, the brewer should note his/her goal in creating this beer. While citing a traditional base style is not required for judging, it does help give the judges some useful context, even if the beer does not adhere strictly to that base style. Beers without this additional information may be at a disadvantage during judging. The specialty ingredients used should be stated in the production notes. Brewers should avoid using descriptive words like extract, powder, natural, organic, canned, etc. For example, organic coffee with chocolate extract and maple syrup would both be listed as just “coffee, chocolate, maple.”  Beers entered in this category should not exhibit any wild or sour character. Beers that include additional ingredients that compliment but not overpower the expression of Coffee, Chocolate, Spice or other Adjunct in the beer.

Fruit & Vegetable Beers (Sour)

This category includes any beer made with any fruit, vegetable, where the added ingredient(s) is moderate to strong and is well pronounced and dominates the overall impression of the beer. When entering the beer, the brewer should note his/her goal in creating this beer. While citing a traditional base style is not required for judging, it does help give the judges some useful context, even if the beer does not adhere strictly to that base style. Beers without this additional information may be at a disadvantage during judging. The specialty ingredients used should be stated in the production notes. Brewers should avoid using descriptive words like puree, fresh, natural, organic, canned, etc. For example, Fresh Organic Peaches and Peach Puree would both be listed as just “Peach.” Beers may include additional ingredients that compliment but do not overpower the expression of Fruit or Vegetable in the beer.  Beers with tartness, acidity, Brett character, or barrel character are allowable in this category whether the perceived wild/sour character is achieved through the addition of wild yeast/microbes or “kettle souring.”  

Coffee, Chocolate, Spice, and other Adjunct Beers (Sour)

This category includes any beer made with Coffee, Chocolate, Spices or other Adjuncts where the added ingredient(s) is moderate to strong and is well pronounced and dominates the overall impression of the beer. When entering the beer, the brewer should note his/her goal in creating this beer. While citing a traditional base style is not required for judging, it does help give the judges some useful context, even if the beer does not adhere strictly to that base style. Beers without this additional information may be at a disadvantage during judging. The specialty ingredients used should be stated in the production notes. Brewers should avoid using descriptive words like extract, powder, natural, organic, canned, etc. For example, organic coffee with chocolate extract and maple syrup would both be listed as just “coffee, chocolate, maple.”  Beers that include additional ingredients that compliment but not overpower the expression of Coffee, Chocolate, Spice or other Adjunct in the beer.  Beers with tartness, acidity, Brett character, or barrel character are allowable in this category whether the perceived wild/sour character is achieved through the addition of wild yeast/microbes or “kettle souring.” 

Brown Ale (American & British)

All brown ales should be entered in this category. Color should be light to dark brown and chill haze is allowable at low temperatures.  Hop bitterness, flavor and aroma may range from low to medium.  Malt character from roasted, toasted or caramelized malts may be low to medium-high but should be evident.  Fruity esters are allowable provided they are in balance with the other flavors.  Diacetyl, if present at all, should be very low. Any beers with substantial wood, sour, or wild/Brettanomyces/spontaneous character should be entered elsewhere.  Any beer brewed with specialty ingredients, such as fruit or spices, should be entered elsewhere.

Porters (Non-Imperial)

All porters with the exception of Imperial Porter should be entered in this category. This includes Smoked Porter, Brown Porter, London Porter, and Robust Porter. Porters should be dark brown to black with low to medium hop bitterness.  Malt character, particularly from roasted malts, should be medium to medium-high.  Fruity esters are allowable provided they are in balance with the other flavors. Diacetyl, if present at all, should be very low.  Any beers with substantial wood, sour, or wild/Brettanomyces/spontaneous character should be entered elsewhere. Imperial or Baltic Porters should be entered in the Imperial Stout & Porter category.  Any beer brewed with specialty ingredients, such as fruit or spices, should be entered elsewhere.

Stout (Non-Imperial)

All variations of stout with the exception of Imperial Stout should be entered in this category.  This includes Classic Irish Dry Stout, Export Stout, American Stout, Oatmeal Stout, and Sweet/ Milk Stout.  Stouts may be of varying abv levels however all should exhibit medium to high roasted malt character. Color should be black and body should be medium to full. Any beers with substantial wood, sour, or wild/Brettanomyces/spontaneous character should be entered elsewhere. Imperial Stouts should be entered in the Imperial Stout category.  Any beer brewed with specialty ingredients such as fruit or spices should be entered elsewhere. Brewers should note the style of stout entered in order to supply judges with appropriate information for evaluation.Beers without this additional information may be at a disadvantage during judging.

Imperial Stouts & Porters

All classic Imperial Stouts, Imperial Porters and Baltic Porters should be entered in this category. This may include modern variations but winning beers should exhibit the roasted malt, full body, higher abv, balance and fermentation profile appropriate to the style.  Any beers with substantial barrel, coffee or spice characters should be entered elsewhere.

Strong Ales (Non-Belgian)

This is a catch-all category for any strong (above 7.5% abv) beer not covered by other categories.  This may include, but is not limited to, British and American Barleywines, Scotch Wee Heavy, Imperial Brown or Red Ale, Imperial Pilsner, and Dopplebock. Imperial Stouts, Imperial Porters, Double/Triple IPAs and Belgian strong ales should be entered elsewhere. Winning entries should exhibit the flavor profile and balance that would be appropriate to the base style of beer. Beers with noticeable barrel or spice flavor should be entered elsewhere.  Brewers should note the intended style of the beer, or the classic style that they have used as their base (i.e. Imperial Pilsner or Imperial Red Ale). Beers without this additional information may be at a disadvantage during judging.

Kettle and Simple Sours

This category encompasses the currently popular sour beers being produced through the addition of Lactobacillus either in the Kettle, Fermenter, or added post-fermentation.  Beers in this category may be brewed in a traditional style such as Berliner Weisse or Gose, or may be modern non-traditional versions of sour containing high hop levels.  Wood-aging is an acceptable component of beers in this category, but strong oak or barrel-related flavors should be secondary.  Beers brewed with mixed cultures or Brett should be not be entered in this category.  Beers with fruit, spice or other flavor additions should not be entered in this category. Enteric (fecal), butyric (vomit), or isovaleric (cheesy, rubbery) character is not appropriate as they are widely considered flaws. Beers in this category may be exhibit high levels of hop character however they should not detract from the overall sour beer profile.  Beers in this category may require explanation of process and intent. Beers without this additional information may be at a disadvantage during judging.

Wild & Sour Ales

This category encompasses a wide range of beers that have notable “wild” yeast character from the use of non-Saccharomyces yeast and bacteria.  Beers in this category may be brewed in a traditional style such asFlanders Red or Lambic or may be brewed with traditional mixed culture fermentations, spontaneous fermentations, or blending. “Funky” notes of Brettanomyces or other non-traditional yeast may be present in high levels. Beers in this category may show elevated levels of acidity, due to the presence of bacteria. Acid levels in these beers may vary from very low to medium-high, but they should be in balance with or secondary to the wild/Brett character. Wood-aging is an acceptable component of beers in this category, but strong oak or barrel-related flavors should be secondary. Enteric (fecal), butyric (vomit), or isovaleric (cheesy, rubbery) character is not appropriate as they are widely considered flaws. If present, acetic character is balanced and sweet rather than harsh or sharp. Brett beers with strong oak or barrel-related flavors should be entered into the Barrel Aged (sour) category. Beers in this category may be exhibit high levels of hops however they should not detract from the overall sour beer profile.  Beers entered in this category will require substantial explanation from the brewer in order to be judged appropriately. Brewers should note process, ingredients and objectives in order to paint a full picture of the beer being judged.  Beers without this additional information may be at a disadvantage during judging.

NYS Beer (as defined by the current 60% standard) 

 

This year’s medal winners will not be its own category, but instead, the top 3 highest scores chosen from submissions from all of the other categories will be the deciding factor. Please be sure to specify if your submission meets this years 60% NYS labeled definition when registering your beer. 

Screenshot 2022-12-12 173409.jpg
You will be prompted to login or create an account on the Raise a Glass Foundation website to enter beers.

THANK YOU SPONSORS

Raise a Glass

Raise a Glass

Foundation

The NYSBA partnered with the Raise a Glass Foundation for their expertise producing competitions held to the highest level of integrity. It is only with their support that the New York State Craft Beer Competition has grown to become the 2nd largest state-level competition in the US.

Raise a glass_beer.jpg
intervol 2.jpg

The Raise A Glass Foundation™ is a registered NY 501(c)(3) non-profit organization created to help save and improve the lives of adults and children around the world.

 

They accomplish their mission by collecting and donating to deserving charities a valuable asset – thousands of award-winning bottles of wine, beer and spirits – which they use in their fundraising galas, dinners, auctions and other events.

Raise a Glass donates proceeds to charities like InterVol -  a nonprofit organization dedicated to connecting the world's neediest to materials, people, and opportunities.

Raise a Glass_Volunteers_BW.jpg

NYSBA

The New York State Brewers Association (NYSBA) is a non-profit organization that supports the craft beer industry through advocacy, education, and promotion.

 

Today, there are more licensed breweries in NYS than at any other point in history. The NYSBA works to unify the industry in order to have continued success legislatively, ensuring a positive economic environment for breweries to thrive.

 

Ranking #2 in the US for number of breweries, the NYSBA has more than 300 active members. NYS craft beer thrives because of our community of breweries, allied members, partners and craft beer enthusiasts. #thinkNYdrinkNY

NYSBA_Primary_Logo_Transparent.png
NYSBA
PXL_20220312_014211757 (1).jpg
bottom of page