MCAB IX Entry Rules

Qualifying Brewers
Brewers who are certified as having won first place in a MCAB Qualifying Style Category at a MCAB Qualifying Event.

• Entrants may enter the MCAB only in the Qualifying Style Category for which they have been certified as a Qualifying Event winner.
  
  
• Entrants may enter any of the Subcategories within the Category they qualified in. You don't have to enter the exact same Subcategory.  Example: Joe Fermenter qualified with an American Pale Ale (10A) in the Drunk Monk Challenge. Joe Fermenter may submit one entry to MCAB IX in either 10A, 10B or 10C for the American Ale Category.
  
  
• Entrants may only submit ONE ENTRY PER CATEGORY for which they have qualified. Some, not many, brewers have qualified multiple times in a given category. For those who have, you can only send one beer for that category to MCAB IX. Example: Jack Pot qualified with a Dry Stout in the Dixie Cup and also qualified with an Imperial Stout in the KCBM Competition - unfortunately Jack is only allowed to enter one Stout in MCAB IX (but as stated above Jack can submit one entry in any of the Subcategories in Category 13).
  
  
• Some brewers have qualified in multiple categories. These brewers may submit one entry for each category for which they qualified. Example: John Airlock qualified in categories 2, 4 an 12. Lucky John, because he will have the opportunity to submit 3 entries to MCAB IX - Pilsner, Dark Lager and a Porter!
  
  
• For MCAB IX, the 2004 BJCP Styles 1 - 19 and 22 are qualifying styles.
  
  
• If the Qualifying Event (QE) has combined any categories, the QE must provide the MCAB organizer with the highest placing (or scoring) beer from each MCAB Qualifying Style. (Example: Amber and Dark European Lager categories are combined, an Oktoberfest places first, the next highest placing Dark Lager must be reported as the Dark Lager MCAB qualifier for that QE.)
  
  
• If the Qualifying Event (QE) has split any categories, the QE must provide the MCAB organizer with the beer that will represent the MCAB Qualifying Style for the split category. (Example: Stout category is split into Stouts and RIS, the judges must decide which 1st place beer will represent the Stout Category in the MCAB. This designation must be done at the time of judging.)
  
  
• If a QE certifies a team of brewers as having won first place in a Qualifying Style, the team shall be considered a single entrant for the MCAB. However, all members of the team must must be listed on the entry form.
  
  
• Each MCAB Entrant will receive an email with necessary information to enter the competition.

Note: Category 22 "Smoked and Wood Aged Beers" WAS ADDED to this year's MCAB competition.

Entry Requirements:
Failure to timely submit the beers and all entry materials shall be grounds for the MCAB organizers, in their sole discretion, to disqualify an Entrant from the MCAB.

• Entry window: February 5-16, 2007 (entries must arrive by February 16, 2007). Extension to these deadlines may be granted at the sole discretion of the MCAB organizers.
  
  
• Two (2) unmarked brown or green 10 - 14 ounce bottles. Bottles should have no raised lettering and bottle caps should be plain or blacked out. Raised lettering that is obviously a manufacturing or date codes (example 34ZZER-5) are permitted. EZ-Cap (Grolsch) style bottles will not be accepted.
  
  
• There is a fee of $7 per entry, checks must be payable to Curt Stock.
  
  
• It is the entrant's responsibility to enter their beer in the correct category. The competition organizers will NOT re-classify an entry.
  
  
• Each bottle must have a Bottle ID Label attached with a rubber band (no tape or glue) and each entry must be accompanied by an Entry Form (with entry fee) also attached to one of the bottles with a rubber band. The recipe portion of the entry form is optional. However, the brewer contact and style information portion of the entry form IS NOT optional.
  
  
• Submission of the entry form indicates that each Entrant to certifies that (1) the brewer did, in fact, brew the beers entered in the MCAB; (2) the beers entered in the MCAB were brewed legally and according to all state and local laws applicable to the brewer, and (3) the brewer entered beers that were not brewed using any commercial brewery.

Shipping Information:
Entries must be sent to...

Northern Brewer
c/o MCAB IX - Curt Stock
1945 W. Co Rd C2
Roseville, MN 55113

651-644-6098 (use for shipping purposes only)

Drop-off entries at:

Northern Brewer
1150 Grand Ave
St. Paul, MN 55105

651-644-6098 (use for shipping purposes only)

Judging:
MCAB IX will take place on February 23-24, 2007, at the Happy Gnome in St. Paul, Minnesota.

• Entries will be judged at the MCAB Competition according to 2004 BJCP guidelines. Medals will be awarded for 1st, 2nd, and 3rd place in each Qualifying Style.
• Entries will be judged by BJCP judges.
• First Place winners in each Qualifying Style will advance to Best of Show judging. Decisions of the judges and MCAB organizers on awards shall be final.
• Contact Curt Stock, the organizer, if you are interested in judging or stewarding.

The Fine Print:
An entrant to the MCAB must comply with all applicable state and national laws regarding the home production of beer, including age restrictions and general prohibitions. Beers entered in the MCAB must not be produced using any commercial brewery. This term is defined as any brewing that takes place (1) on the premises of any brewery operating under a brewing permit issued by the United States Bureau of Alcohol, Tobacco, and Firearms (or the Canadian equivalent of the BATF), or any state or provincial commercial brewing permit or license, or (2) on a pilot brewery owned or operated by any commercial or educational entity, regardless of location. The following are NOT considered to be prohibited commercial production: (1) use of grain milled on commercial equipment, (2) use of yeast obtained, in any quantity, from a commercial brewery, or (3) beer brewed at "brew on premises" operations if the entrant is permitted to and does in fact perform 100% of the labor required in all aspects of the brewing operations.

[updated 1/3/2007]