All NAWB based shows and competitions are run under the class definitions from The National Guild of Wine and Beer Judges (NGWBJ).
Wine definitions and Extended Beer definitions can be downloaded in PDF format.

The following are re-produced by kind permission of NGWBJ.

Wine Definitions

Aperitifs: Wines taken before a meal to stimulate the appetite. Aperitifs should have sufficient acid to taste fresh and leave the palate clean. Alcohol should be between 14% and 17%.

Table Wines: These wines are meant to accompany the enjoyment of food. They can vary from light to strong flavour. Table wines are varied in style and colour and are dealt with under separate headings.

Red Table Wine, Dry: Colour should be red but tints of purple or black or tawny are acceptable. The wine must be without easily recognizable sweetness. The flavour can be substantial and should remain in the aftertaste. Some astringency from tannins is expected, with mellowness and maturity desirable. The bouquet should be complex and vinous. Acidity should be between 0.45% & 0.65% and alcohol 10% to 14%. For example, Bordeaux, Burgundy, Rioja.

 White Table Wine, Dry: Pale colour is desirable, there should be no brown or pink tones. The wine should taste dry without easily recognizable sweetness. The flavour should be pleasant with no bitter aftertaste and should give an impression of freshness leaving the mouth clean. Acidity should be between 0.5% to 0.8% and alcohol between 9% and 13%. The bouquet should be clean fragrant & vinous. For example White Burgundies, Alsace and dry Loire wines.

White Table Wine, Medium Dry: Pale colour is desirable. Often commercially described as off-dry; the wine should have a sweetness that is easily recognisable, but does not persist on the palate. Alcohol should be between 8.5% and 13% and acidity between 0.55% and 0.90%.

White to Golden Table Wine, Sweet: Colour can be deeper than for the dry or medium wines ranging up to golden but should not be dark. The flavour can be richer than the other wines with the alcohol up to 14%. The acidity should be between 0.6% and 0.9%  sufficient to balance the sweetness and to prevent a cloying finish. The sweetness should not overwhelm the other characteristics. This is a wine that is best drunk with fruit or dessert at the end of a meal. An example would be Sauternes.

Rosé Table Wine, Medium Dry: Often commercially described as off-dry, the wine should have a sweetness which is clearly recognisable, but does not persist on the palate. The wine should be pink, variations in colour intensity and slight orange or ‘onion skin’ tints are acceptable. The flavour must be light, fruity and fresh and the bouquet should reflect these points. There should not be excessive astringency. The acidity should be between 0.55% and 0.9% and the alcohol between 10% and 12%.

After Dinner Wine, Red Sweet: The colour should be deep. Mature wines may have tawny characteristics but should display some red colour. The flavour should be rich fruity and vinous, the whole being mellow and mature. Acidity should be between 0.45% and 0.7%. The alcohol should be as high as may be achieved by fermentation. The wine should be as sweet as the other characteristics will permit without it becoming cloying. Although this wine is often called ‘Dessert’ it is meant for drinking after dinner. Examples would be Mavrodaphne of Patras 15% to Port 22%.

After Dinner Wine, White to Brown Sweet: Here a wide range of colours is acceptable with the deeper colours usually providing the best wines but there must be no red colouring. Acidity should be between 0.5% and 0.9%.  All other characteristics are as After Dinner Wine Red Sweet. Examples Madeira, Muscat & sweet Oloroso sherries.

Fortified Wines: Madeira Type. Wines in this class should emulate the Malmsey type of wine. This is a fortified, luscious, sweet ‘After-Dinner’ wine. The colour is deep tawny. The wine is full bodied and has a full sweet flavour with caramelised overtones on the farewell. The sweetness is balanced by a fairly high level of acidity. The final Specific Gravity should be from 1.025 to 1.050, alcohol about 18% and the acidity as tartaric acid about 0.6% to 0.7%.

Wines by Ingredient: These wines can range from light dry table to full bodied sweet after-dinner wines. The main criteria are that the wine should be clean and sound and that it is in balance for the particular class in which it is entered. When judging named ingredient classes one can often detect other ingredients and while these may improve the wine, they may blur recognition of the named ingredient. Provided that they do not predominate over the named ingredient the entry is acceptable.

Mead: Mead is essentially a wine whose character is derived from the use of honey, as the major source of fermentable sugar. Variants with added fruit juice and/or herbs and spices are acceptable. A wide range of colours is acceptable, including red where red fruit juice is added.

Sparkling Wine: This wine must contain carbon dioxide produced by a secondary fermentation in the bottle. Although this wine is usually white, both red and rosé may be entered. Even though the wine may be specified as dry a small amount of recognizable sweetness is acceptable. Acidity may range from 0.6% to 0.9% and alcohol from 10% to 12%. The commercial example is Champagne.

Liqueurs: Homemade liqueurs are strong (usually 25-40% alcohol), sweet, and highly flavoured after-dinner drinks. Many flavours and styles are encountered but they can be divided into three general groups.

a) Fruit base. Eg. alcohol infusions using various fruits (approx. 25-35% alcohol: 35-40% for orange liqueurs such as Cointreau and Grand Marnier.

b) Chocolate/Coffee base. Eg. Tia Maria, cacao types etc. (approx. 25-30% alcohol).

c) Herb/Spice base. Eg. peppermint, aniseed and more complex blends such as Benedictine types (approx. 30-40% alcohol, with Green Chartreuse an exception at 55%).

Social Wines: The wine should be smooth and well-balanced, and leave the palate clean. With a recommended alcohol content between 10% and 15%, it is usually medium sweet or sweet. Medium sweet social wines are more highly flavoured than table wines but less so than after dinner wines.

Country Fruit Wines: To be made from the main ingredient for the class; other ingredients may be added, but NOT grape or fruit juice, commercial concentrate or alcohol.

Beer Definitions

The beers should be conditioned to give a fine running bead and close-knit head. Head retention should be good, although beers high in alcohol may have little head retention. Acidity should not be predominant in any of these beer types. The definitions used in the NGWBJ handbook are fairly broad. For abridged Beer Definitions, see Beer Judging Definitions

Class 49 – Wheat Beer: OG 44-57 ABV: 4.3-5.6%
German Weissbier can vary from pale straw to golden with thick moussy head. Wheat haze to be expected but this can settle out. Aroma is of moderate esters or phenols of banana and clove which may mask the malty/grainy notes. The banana and clove flavours could be moderate but should be balanced with grainy/malty character.
Belgian Witbier has a thick moussy head but the colour is lighter, very pale straw to deep yellow with moderate wheat haze. Moderate bready/grainy aroma with citrus/spicy notes. Will have a light bready/grainy flavour and moderate zesty/citrus fruitiness which may include balanced spicy notes from coriander etc.
In all wheat beers the hops are a background element with low to very low bitterness. Medium to medium-light body with smooth palette but well carbonated and effervescent.

Class 50 – American Brown/Amber/Porter
American Brown Ale: OG 45-60 ABV 4.5-6.5%. Light to dark brown color. Malty- aroma and flavour with chocolate, caramel, nutty, or toasty character. Medium to medium-dry finish with an aftertaste of both malt and hops. Distinct bitterness with hop flavour that complements the malt.
American Amber Ale: OG 45-60 ABV 4.5-6%. An amber, hoppy, American craft beer with a malty caramel flavour. Low to moderate hop aroma reflective of American or New World hop varieties. Moderate to high hop and malt flavour with an initial malty sweetness followed by a smooth caramel finish without astringency.
American Porter: OG 50-70 ABV 5-7%. Medium brown to very dark brown, approaching black in colour. Distinctive roast malt aroma and taste, often with chocolate, coffee or lightly burnt character. Medium to high bitterness, some malt sweetness on the finish with caramel or toffee notes. Resin, earth, or floral hop character.

Class 51 – Dry/Irish Stout: OG 36-50 ABV 3.8-5%
A very dark to black colour with good lasting tan head. Intense roasty aroma with coffee and/or chocolate notes from roasted barley. Hop aroma, low to none. Moderate roasted grain flavour with low hop bitterness leading to drying bitter finish. Coffee and bittersweet chocolate may also be in the flavour profile. Medium to full bodied with low carbonation. Can finish with light astringency from the roasted grains but never harsh.

Class 52 – Foreign Extra/Imperial Stout
Foreign Extra Stout: OG 56-75 ABV 6.3-8%
A very dark, moderately strong, fairly dry, stout with prominent roast flavours. Very deep brown to black with tan to brown head with good retention. Good roasted grain aromas, often with coffee or chocolate. Hop aroma, low to none. Some alcohol may be present on the nose. Good roasted grain and malt flavour with a coffee, dark chocolate character. Moderately dry but full bodied. May have smooth/creamy character and warming alcohol, but never ‘hot’. Well carbonated.
Imperial Stout: OG 75-115 ABV 8-12%
A high-alcohol, full-bodied, and intensely flavoured dark beer. Very dark brown to black with well-formed tan to dark brown head. Rich and complex aroma and flavour from roasted grain, malt, fruity esters, dried vine fruit, hops, and alcohol (not solventy) which follow into flavour with varying levels of coffee and chocolate character. Hop bitterness should balance the complex malt flavours but should never dominate. Aged versions may have a vinous or port-like quality. Finish should be full-bodied but velvety smooth with gentle alcohol warmth.

Class 53 – American IPA: OG 60-70 ABV 6 – 7%. Aroma: range from prominent to intense hop aroma featuring characteristics of American or New World hops. Low to medium clean, grainy-malty aroma may present. Colour: medium gold to light reddish-amber Head retention: medium-sized, white to off-white. Flavour: Hop flavour medium to very high; should reflect American or New World hop character. Malt flavour – low to medium low. Dry to medium-dry finish; low to no residual sweetness. Bitterness and hop flavour may linger into aftertaste but should not be harsh.

Class 54 – London Porter/Baltic Porter
London Porter: OG 60-70 ABV 5.5 – 7%. With a colour of dark brown to black, with a predominance of brown and chocolate malts on the bouquet and in the flavour, the flavour should also be full, with some residual sweetness to balance the hop and roast grains.
Baltic Porter: OG 60-90 ABV 7 – 8.5% A big, rich, sweetish, low on hop flavours and a more alcoholic beer than other porters. Baltic porters are cold-fermented and cold-lagered, which helps preserve their unique clean and complex flavours which keep the fruity esters range from low to medium. They are lagers, not ales, and with that comes a smoother and bolder mouthfeel.

Class 56 – Belgian Golden Strong / Tripel
Belgian Golden Strong Ale: OG 70-90 ABV 7 – 9%. Yellow to medium gold strong ale with a blend of moderate fruity/spicy/hoppy character; well attenuated without any cloying sweetness. Good white head and excellent bead desirable. Flavour: complex blend of fruity esters, some spiciness, soft malt character, some mellow warming alcohol. Hop bitterness – smooth and complementary, but not dominant.
Belgian Tripel: OG 75 – 85 ABV 8 – 9.5%. This is a strong, well carbonated pale ale which is a dry, easy drinking beer, quite aromatic, spicy, fruity and even with clove. It has a pleasant, rounded malt flavour and firm bitterness.

Class 57 – Belgian Dubbel / Quad
Belgian Dubbel Ale: OG 70-80 ABV 7-8%. Dark rich malty strong ale; blend of rich, toasted, caramel, fruity essence, white rocky head; well attenuated without any cloying sweetness. Dark amber-brown in colour; good white head and excellent bead is desirable. Flavour: a complex blend of fruity esters, some spiciness, soft malt character; no roasted malt character; some mellow warming alcohol present. Hop bitterness – smooth and complementary. Medium to full body. Warming mouthfeel from alcohol. A dark, rich, malty, moderately strong ale.
Belgian Quad: OG 75–110 ABV 8 – 12%. It is a dark, complex, rich, smooth very strong Belgian ale with a complex blend of malt richness, dark fruit flavours, and spicy elements.

Class 58 – Pale Ale /Bitter: OG 40-50 ABV 4-5.5%. The colour from pale golden to deep copper. The aroma of English hops in the bouquet should lead to those of malt and grain. The flavour should be full, malty and grainy with a hoppy bitter farewell and perhaps a little sweetness from residual dextrins.

Class 59 – Pale / Light Lager: OG 45-55 ABV 4-5.5%
A well attenuated light bodied pale lager spanning a range of global styles. Colour ranging from pale straw to deep gold and crystal clear with a creamy long-lasting white head. Aromas can vary from low grainy/malty to moderately flower/spicy but always with a clean fermentation. Initial grainy, malty or bready flavour should give way to a balanced hoppy bitterness that is never harsh. Leading to a dry crisp finish. Light to medium body with good carbonation.

Class 60 – Strong Lager: OG 60–75 ABV 6-7.5% A strong German lager, like a Helles Bock, is characterized by its fully attenuated clean flavour of malty richness and strength, with a smooth, warming alcohol presence. It should exhibit good clarity and a persistent head, with colours ranging from gold to amber. The aroma is dominated by malt, with a subtle toasty character, while hop aroma should be low or absent. In comparison, a Czech style lager, like Budweiser Budvar, tends to be under attenuated (bit sweeter) but carries the other characteristics.

Class 61 – American Pale Ale: OG 45-60 ABV 4.5-6%. Pale refreshing beer, moderate to strong aroma from American or new world hops. Taste should be clean with a light to moderate mouth feel and dry finish. Hop flavour and bitterness can linger on aftertaste but should not be harsh or astringent. Late and/or dry hopping will add to hop flavour. Colour: pale to light gold, large white to off white head, fast running bead.

Class 62 – Speciality IPA
Speciality – Black IPA: OG 50-85 ABV 5.5-9%. Dark brown to black colour. Predominantly American hop aroma. Hop flavours distinctive, with some chocolate or coffee notes from the malt. High bitterness and dry finish but dark malt should only add light roast character which should not clash with the hops or add harshness.
Speciality – Hazy IPA: OG 60-85 ABV 6-9%. Opaque with some haze but not cloudy or murky. Colour ranging from straw to light amber, sometimes with an orange hue. Should have high head retention. Intense hop aroma, with stone fruit, tropical fruit, citrus, or other fruity qualities. High fruity hop flavour with some bitterness masked by full body and soft smooth mouth feel. The hop character in the aftertaste should not be sharp or harsh.
Speciality – Double IPA: OG 65-85 ABV 7.5-10%. Pale gold to light orange-copper colour. A prominent hop aroma featuring American or New World hop characteristics. Strong and complex hop flavour, and high bitterness, which should not be harsh. Dry finish, with a lingering hoppy, bitter aftertaste. Quite high carbonation. Restrained, smooth alcohol warmth acceptable.

Class 63 – Saison: OG 50-65 AVB 5.0-7.0%. Often a distinctive pale orange but may be golden or amber in colour. Fruity aroma, reminiscent of citrus with low to moderate hop, and possibly hints of spice. A refreshing, fruity/spicy ale, highly carbonated, with a dry finish, quenching acidity and moderate hop bitterness.