1. The competition is open to commercial brewers of the United States of America. An official entry form must be completed to participate in the competition. There is no entry fee; however proof of purchase of yeast (2x500g minimum of any yeast – you can mix and match) will be requested.

The official entry form can be completed by clicking on the link at the bottom of the page. The entry form can be submitted online or printed and sent by post to Sylvie Van Zandycke, 14122 East run Drive, Lawrenceville NJ08648.

2. There are 3 categories allowed for the Brain of Brewers contest: : Wheat beer, Stout and American Ale as defined by the BJCP style guidelines (see annex 1). Bottled-conditioned beers are not allowed in this particular competition. We apologize for the inconvenience but since we will be testing to make sure that either 3 yeasts were used in primary fermentation (see point 4.), no extra yeast can be used. Sediment is allowed if the beer has not been filtered. Each brewery is limited to one entry in each category.

3. EACH ENTRY MUST CONSIT OF: 4 bottles of beer in minimum 12 fl. Oz bottles or 4 cans of beers.
Commercial labels and caps may not appear on the container, which must remain neutral. Caps can be blackened with ink if necessary. Brown or green containers are recommended. Two official competition labels (Identification and US Federal Brand label - both downloadable from the data & usage page) must be displayed on EACH bottle (secured with an elastic band). The identification label must be filled in accordingly.

All entries should be packed to avoid breakage and shipped to the designated address indicating clearly ‘YEAST SAMPLES FOR ANALYSIS'.

4. The beers submitted have to be brewed exclusively with Nottingham, Windsor or Munich Dry Ale Yeast from Lallemand and purchased through the Lallemand Brewing order desk in Milwaukee (WI). The winning beer of each category will be further tested using DNA analysis to ascertain that the only yeast used was indeed one of the three. If this is not the case, the winner will be disqualified and the ranking of the winning beers will be reviewed. It should be noted that even if Nottingham, Windsor or Munich was used but mixed with another strain of yeast this would also be confirmed by DNA analysis and the beer would be disqualified.

5. A judging panel will be selected amongst the US brewing community and will be composed of BJCP accredited judges, professional brewers or other qualified judges. Judging will be held in closed session on September 14 2010. Judges will determine the winning beers but they are also expected to provide some feedback to each brewery regarding the qualities and defects of the beer entered. If you are interested in judging please contact Sylvie at svanzandycke@lallemand.com or 702-4818735.

6. The competition will conclude with the Brain of Brewers awards being handed over to the winner of each category brewed with Nottingham, Windsor or Munich. The prizes will be awarded to the brewery designated person, as notified in writing prior to the event..

7. Each award will be accompanied by a money prize and a trophy:
a) Winner of Wheat Beer category - $5 000
b) Winner of Stout category - $5 000
c) Winner of American Ale category - $5000

8. Entries can be shipped at the following address: Wynkoop Brewery, 1634 18 th St, Denver CO 80202 and must arrive between September 6 and 10 2010. Entries received before or after the shipping window will not be taken into consideration.

9. Submitting an entry to the competition will give access to the Brain of Brewers' award ceremony to be held on September 15 2010 at Wynkoop brewery in Denver (detailed schedule will be sent in due course). Food and drinks will be served.

Although not a prerequisite, brewers are encouraged to make the trip to Denver to support their beer and network with other brewers. We always try to make sure that there is no overlap with any of the GABF events.

10. Lallemand Brewing reserves the right to cancel this event or a specific category due to a limited number of entries.

11. If you would like to be a volunteer a this event please contact Sylvie svanzandycke@lallemand.com

12. More information available at www.brainofbrewer.com or contact Sylvie at svanzandycke@lallemand.com or 702-4818735

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