10th Annual Heart of Cascadia
Thank you for your interest in the 10th Annual Heart of Cascadia organized by, Portland, OR.
You only need to register your information once and can return to this site to enter more brews or edit the brews you've entered. You can even pay your entry fees online if you wish.
Entry Registration is Open
37 entries have been added to the system as of 3:56 AM, PST, Sunday, March 3, 2024.
12 paid entries are in the system as of 3:56 AM, PST, Sunday, March 3, 2024.
To add your entries into the system, please proceed through the registration process or log in if you already have an account.
This competition is AHA sanctioned and open to any amateur homebrewer age 21 or older.
All mailed entries must be received at the mailing location by the shipping deadline - please allow for shipping time.
All entries will be picked up from drop-off locations soon after the drop-off deadline.
All entries must be handcrafted products, containing ingredients available to the general public, and made using private equipment by hobbyist brewers (i.e., no use of commercial facilities or Brew on Premises operations, supplies, etc.).
The competition organizers are not responsible for mis-categorized entries, mailed entries that are not received by the entry deadline, or entries that arrived damaged. Please note this is an IPA ONLY competition. The categories listed are only for IPAs that may fit within that category.
The competition organizers reserve the right to combine styles for judging and to restructure awards as needed depending upon the quantity and quality of entries.
Qualified judging of all entries is the primary goal of our event. Judges will evaluate and score each entry. The average of the scores will rank each entry in its category. Each flight will have at least one BJCP judge.
Brewers are not limited to one entry in each category but may only enter each subcategory once.
The competition committee reserves the right to combine overall style categories based on number of entries. All possible effort will be made to combine similar styles. All brews in combined categories will be judged according to the style they were originally entered in.
The Best of Show judging will be determined by a Best of Show panel based on a second judging of the top winners.
Bottles will not be returned to entrants.
Entry Acceptance Rules
Number of Bottles Required Per Entry: 3
Each entry will consist of 3 12 to 22 ounce capped bottles, cans, or other standard container, that are void of all identifying information, including labels and embossing (unless common, such as New Belgium or Widmer). Printed caps are allowed, but must be blacked out completely.
12oz brown glass bottles are preferred; however, green and clear glass will be accepted, but this is an IPA comp, please, dont do that. Swing top bottles will likewise be accepted as well as corked bottles.
Bottles will not be returned to contest entrants.
All requisite paperwork must be submitted with each entry and can be printed directly from this website. Entry paperwork should be attached to bottles by the method specified on the bottle label.
Be meticulous about noting any special ingredients that must be specified. Failure to note such ingredients may impact the judges' scoring of your entry.
This is an IPA only competion.
Entries will be accepted in the following categories, they will be judged to BJCP guidelines where available, and against commonly understood parameters of the styles for newer custom defined styles to the best of the judge's experience:
American IPA: A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Hazy IPA: An unfiltered IPA that’s been aggressively hopped with new world hop strains. Appearance ranges from slightly hazy or butty to opaque or muddy. Dry-hopping, the use of high-protein grains, certain yeast strains, water chemistry, CO2 levels, and other techniques may also contribute to the beer’s haze and mouthfeel. Typically a hazy, juicy IPA packed with fruity and floral flavors.
Black IPA (Cascadian Dark Ale): The hop character of an IPA combined with the dark color of a porter. Roast character from the dark malts can be present but much more subdued than a stout or porter, the hops still take center stage.
Red IPA (Northwest Red Ale): Malty flavors of an American Amber blended with the hop characters of an American IPA. Deep red color from darker malts along with slight toasty or dark fruit flavors. Strong hop presence distinguishes this beer from an Amber.
Brown IPA: A hoppier version of an American Brown Ale. Retains the light body and drinkability of an IPA without getting too heavy or sweet. Some fruity and toasty malt character will be present and accent the hops.
Belgian IPA: An IPA made with Belgian yeast to add fruity, spicy character. Belgian examples tend to be hoppier versions of a Tripel or Belgian Pale Ale.
White IPA: An IPA brewed in the style of a hoppier Belgian Wit with the additions of wheat to the grain bill and sometimes spices and orange peel. Lighter in color and body than a traditional IPA and sometimes hazy from the wheat.
Rye IPA: Traditional IPA with the added dryness and spicy notes of 10-20% Rye Malt added to the base malt bill.
Brut IPA: A style of beer, invented at a brewpub in San Francisco, combines bone-dry aspect of a Champagne in an India Pale Ale. Usually with some clarity, and an FG approaching 1.000 usually achieved by the use of enzymes.
Specialty IPA: Any other IPA style not containing wild/smoke/shv/fruit/wood or defined elsewhere. Define your own IPA here. Must have a hop profile recognizable as an IPA.
In addition, we expanded the competition to accept IPAs that fall within the following categories:
12C English IPA: A hoppy, moderately-strong, very well attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the best flavor profile.
27 Historical IPA: From early 1800s english examples to 1980s ballantine IPA, all historical IPA styles can be entered here.
28 Wild Specialty: Essentially specialty IPA where the styles are defined only by the use of specific fermentation profiles and ingredients. They are influenced by microbes other than traditional brewer's yeasts. Sour IPAs should be entered here.
29 Fruit IPA: Made with any fruit or combination of fruit. A harmonious marriage of fruit and beer.
30 Spice Herb Vegetable IPA: A harmonious marriage of spice/herb/vegetable and beer, but still recognizable as beer. The spice/herb/vegetable character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
31 Alternative Grain or Sugar IPAs: Any IPA containing alternate fermentables not covered elsewhere in the style guidelines or custom styles.
32 Smoked IPA: A smoke-enhanced IPA showing good balance between the smoke and beer character, while remaining pleasant to drink.
33 Wood aged IPA: Specialty beers with a wood-aged character, with or without added alcohol character
34 Experimental IPA: IPAs truly experimental in nature, using processes or ingredients not found in IPAs. Must not be able to be entered in any other category to be entered here
35 Special Category: Session IPA: Specifically for IPAs with an ABV of 4.9% or less, maintaining flavor and hop-forward character while remaining easy to drink.
38 Special Category Milkshake IPA: A NEIPA that adds lactose and frequently fruit additions. Has a full mouthfeel and opacity resembling a smoothie. Other small variations such as smoothie IPAs should be entered here.
37 Special Category IPL: India Pale Lager/Cold IPA, IPA made with lager yeast and having a lager character in fermentation, and often using lager style malt bills. Should be hoppier than a pilsner or NW pilsner. Cold IPAs should be entered here as well.
38 Special Category Hop Water. Non alcoholic (<1%abv), seltzer with a ipa level of hop aroma and distinct hop flavor.
You can send an email to any of the following individuals via Contact.
- Scott Nieradka — Competition Director