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Ohio4 O.Z. Competition Rules

This competition is BJCP certified and open to any amateur homebrewer age 21 or older.

The Ohio 4 O.Z. Contest recognizes homebrew made using Ohio sourced ingredients and commercial yeast as described in the rules below. The contest seeks to encourage homebrewers to explore local products originating and processed in Ohio, including commercial, homemade, homegrown, or foraged. Entrants are asked to provide a description of the sources for their ingredients. Elements of local terroir (methods, recipe source, special local ingredients, etc.) may also be described and will be given consideration during judging.

  1. All ingredients in your entries should originate in Ohio (excepting yeast). They may be gathered or purchased from any source so long as the product originates and is processed in Ohio. Information on Ohio ingredient sources is available at the following links. Check back for information as it is posted:
  2. Ingredients may be modified after purchase including roasting, drying, malting, etc. Key ingredients used in each entry must be described in the ‘Brewer’s Specifics’ field of each entry. The description for each entry ingredient should at least include type (hop, malt, adjunct, etc.) origin (scavenged, grown at home, produced by, etc.), and any processing after purchase/gathering. This information will be given consideration during judging.
  3. Yeast may be purchased from any source available to homebrewers including commercially available wild yeasts originating from Ohio and available from Bootleg Biology or other sources. House yeasts (repitched by the entrant more than 6 times), foraged, and naturally gathered yeast are encouraged and will receive additional recognition. Please describe the source of the yeast and the method used to inoculate wort.
  4. Original water sources must be Ohio local tap water that may be filtered, RO processed and adjusted with minerals, salts, and acid. RO processing of water must be declared if used. Surface and well water may not be used to maximize safety of participants.
  5. All entries must be handcrafted products made using private equipment by hobbyist brewers (i.e., no use of commercial facilities or Brew on Premises operations, supplies, etc.). The winning beer made with non-commercial yeast will be eligible to have its yeast propagated by a commercial lab and made available to be used in next year's competition.
  6. BJCP category 34C (Experimental beer) can be used for original recipes that do not conform to other categories. If your beer is entered in this category, you should describe the key sensory elements you were trying to achieve (flavor, aroma, appearance, mouthfeel) and include a single sentence describing the overall experience of the beer to be used by judges during evaluation.
  7. This contest seeks to encourage and reward successful creativity in the use of local ingredients and brewing practices. A separate award may be given for ‘Best Ohio Zymurgy’ to recognize expression of local terroir at the option of contest organizers. Special recognition for the use of natural yeast may also be provided separately.
  8. 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.
  9. The competition organizers reserve the right to combine styles in judging categories and to restructure awards as needed depending upon the quantity and qualities of entries.
  10. We will strive to provide the best possible judging of all entries. Two or more judges will evaluate and score each entry. Judges will determine the final overall score and rankings based on consensus. Each flight will have at least one BJCP judge.
  11. Brewers may only enter each BJCP *sub*category once with the exception of 29A, 29B and 34C. Example: participants can enter a Belgian Pale (16B) and Belgian Saison (16C), but they may not enter two Saisons. Two entries are allowed for 29A - Fruit Beer and 29B - Spice, Herb, or Vegetable Beer and 34C - ‘Experimental Beer’. Multiple entries in these categories must be distinctly different beers.
  12. Judging categories may be combined by the organizer based on the number and affinities of entries. All possible efforts will be made to combine similar beers together in categories. All entries will be judged according to the BJCP style definition they were entered in, with consideration given to ingredients and processes described in brewer specifics.
  13. The Best of Show judging will be determined by a Best of Show panel based on a second judging of the top winners of each judging category that the organizer has assigned them to. The panel will include experienced BJCP judges and at least one culinary professional.
  14. All mailed entries must be received at Terrestrial Brewing by the entry deadline - please allow shipping time.
Rev 6 3/26/23


BJCP 2015 Judging Styles

If a style's name is hyperlinked, it has specific entry requirements. Click or tap on the name to view the subcategory's requirements.

1A American Light Lager1B American Lager1C Cream Ale
1D American Wheat Beer2A International Pale Lager2B International Amber Lager
2C International Dark Lager3A Czech Pale Lager3B Czech Premium Pale Lager
3C Czech Amber Lager3D Czech Dark Lager4A Munich Helles
4B Festbier4C Helles Bock5A German Leichtbier
5B Kolsch5C German Exportbier5D German Pils
6A Marzen6B Rauchbier6C Dunkels Bock
7A Vienna Lager7B Altbier7C Kellerbier
8A Munich Dunkel8B Schwarzbier9A Doppelbock
9B Eisbock9C Baltic Porter10A Weissbier
10B Dunkels Weissbier10C Weizenbock 11A Ordinary Bitter
11B Best Bitter11C Strong Bitter12A English Golden Ale
12B Australian Sparkling Ale12C English IPA13A Dark Mild
13B English Brown Ale13C English Porter14A Scottish Light
14B Scottish Heavy14C Scottish Export15A Irish Red Ale
15B Irish Stout15C Irish Extra Stout16A Sweet Stout
16B Oatmeal Stout16C Tropical Stout16D Foreign Extra Stout
17A British Strong Ale17A1 Burton Ale17B Old Ale
17C Wee Heavy17D English Barleywine18A Blonde Ale
18B American Pale Ale19A American Amber Ale19B California Common
19C American Brown Ale20A American Porter20B American Stout
20C Imperial Stout21A American IPA21B Specialty IPA
21B1 Belgian IPA 21B2 Black IPA 21B3 Brown IPA
21B4 Red IPA 21B5 Rye IPA 21B6 White IPA
21B7 New England IPA 22A Double IPA22B American Strong Ale
22C American Barleywine22D Wheatwine23A Berliner Weisse
23B Flanders Red Ale23C Oud Bruin23D Lambic
23E Gueuze23F Fruit Lambic 24A Witbier
24B Belgian Pale Ale24C Biere de Garde 25A Belgian Blond Ale
25B Saison 25C Belgian Golden Strong Ale26A Trappist Single
26B Belgian Dubbel26C Belgian Tripel26D Belgian Dark Strong Ale
27A Historical Beer 27A1 Gose27A2 Piwo Grodziskie
27A3 Lichtenhainer27A4 Roggenbier27A5 Sahti
27A6 Kentucky Common27A7 Pre-Prohibition Lager27A8 Pre-Prohibition Porter
27A9 London Brown Ale28A Brett Beer 28B Mixed Fermentation Sour Beer
28C Wild Specialty Beer 29A Fruit Beer 29B Fruit and Spice Beer
29C Speciality Fruit Beer 30A Spice, Herb, or Vegetable Beer 30B Autumn Seasonal Beer
30C Winter Seasonal Beer 31A Alternative Grain Beer 31B Alternative Sugar Beer
32A Classic Style Smoked Beer 32B Specialty Smoked Beer 33A Wood-Aged Beer
33B Specialty Wood-Aged Beer 34A Clone Beer 34B Mixed-Style Beer
34C Experimental Beer   


Number of Bottles Required Per Entry: 2

Judging Session Locations and Dates

4 O.Z. Morning Session
Saturday, June 3, 2023 9:00 AM, EDT


Best of Show

BOS finalists and category winners will be announced at end of judging at Terrestrial Brewing.  BOS winner will be judged by a panel including professional judges.



The awards ceremony will take place once judging is completed.

Places will be awarded to 1st, 2nd, and 3rd place in each category.

Additional prizes may be awarded to those winners present at the awards ceremony at the discretion of the competition organizers.

Awards and score sheets not picked up will be mailed to participants. Results will be posted to the competition web site within 5 days of the event.


Awards Ceremony

Terrestrial Brewing
7524 Father Frascati, Cleveland, OH 44102
Saturday, June 3, 2023 4:30 PM, EDT


Circuit Qualification