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SECTION 1a SECTION 3b
GENERAL WINE CLASSES KIT & CONCENTRATE - MEMBERS
COMPETITION FOR INDIVIDUAL NAWB MEMBERS ONLY COMPETITION FOR INDIVIDUAL NAWB MEMBERS AND MEMBERS OF ANY WINE OR BEER CIRCLE THAT IS AFFILIATED TO NAWB
1. Aperitif - Dry - Sherry Type
2. Aperitif - Dry - Citrus and Other Types 60. Red - Dry
3. Aperitif - Med to Sweet - excluding Vermouth Type 61. White / Golden - Dry
4. Aperitif - Dry / Med / Sweet - Vermouth Type *** 62. Red - Sweet
5. Table Wine - Red - Dry * 63. White - Sweet
6. Table Wine - Red - Dry ** 64. Rose - Medium Dry
7. Table Wine - Rose - Medium Dry 65. Liqueur Kit
8. Table Wine - White/Golden - Dry *
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9. Table Wine - White/Golden - Dry ** SECTION 4
10. Table Wine - White/Golden - Medium Dry * BEER
11. Table Wine - White/Golden - Medium Dry ** COMPETITION FOR INDIVIDUAL NAWB MEMBERS ONLY
12. Table Wine - White/Golden - Sweet 66. Light Lager
13. After Dinner Wine - Red - Sweet 67. Heavy Lager
14. After Dinner Wine - White to Brown - Sweet 68. IPA
15. Three Bottles of Wine for a Dinner 69. Light Ale
     Table Wine - White/Golden - Dry 70. Brown Ale - London Type
     Table Wine - Red - Dry 71. Brown Ale - Newcastle Type
     After Dinner - Any Colour - Sweet 72. Dry Stout
16. Five Bottles of Wine for a Dinner 73. Sweet Stout
      Aperitif - Dry - Sherry Type 74. Strong Ale
     Table Wine - White/Golden - Dry 75. Porter
     Table Wine - Red - Dry 76. Barley Wine
     Table Wine - White/Golden - Sweet 77. Three Bottles of Beer
     After Dinner Wine - Any Colour - Sweet      IPA
17. Sparkling Wine - Dry      Dry Stout
18. Sparkling Wine - Medium Sweet      Barley wine
* Excluding Fresh Grape or Concentrate; grape concentrate can be added but not as the single ingredient and the other ingredients should dominate Beer to set recipe
** Fresh Grape or Concentrate 78. Whitbread's London Porter (1850)
*** Class 4 - Please specify if Dry, Medium or Sweet Winner will be asked to provide the recipe for the year 2015 show for inclusion in the 2014 schedule.
Wine to set recipe
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19. Medium Sweet White Table SECTION 5
Winner will be asked to provide the recipe for the year 2015 show for inclusion in the 2014 schedule. BEER CLASSES

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COMPETITION FOR INDIVIDUAL NAWB MEMBERS AND MEMBERS OF ANY WINE OR BEER CIRCLE THAT IS AFFILIATED TO NAWB
SECTION 1b 79. Bitter (O.G. 1040-1050)
FORTIFIED WINE - MEMBERS 80. Dark Mild (O.G. 1032-1042)
COMPETITION FOR INDIVIDUAL NAWB MEMBERS ONLY 81. Malt Extract or Kit Bitter
20. Sherry Type - Dry 82. Malt Extract or Kit Stout - Dry
21. Sherry Type - Sweet
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22. Madeira - Sweet SECTION 6
23. Port Type (Red) NEWCOMERS WINE AND BEER CLASSES
24. Liqueur - Fruit (2014 - Herb/Spice) FOR COMPETITION BY MEMBERS OF ANY WINE OR BEER CIRCLE THAT IS AFFILIATED TO NAWB, WHO HAVE NOT WON A 1st, 2nd, or 3rd PLACE IN ANY NAWB SHOW

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Entry is limited to TWO National Shows
SECTION 2 83. Table Wine - Red - Dry
WINES BY INGREDIENT - MEMBERS 84. Table Wine - White / Golden - Dry
COMPETITION FOR INDIVIDUAL NAWB MEMBERS ONLY 85. Bitter
Fruit Wine - Red
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25. Elderberry Base - Dry SECTION 7
26. Elderberry Base - Sweet  JUDGES’ CLASSES
27. Blackberry Base - Dry (Only Members of both NGWBJ & NAWB are eligible)
28. Blackberry Base - Sweet Wine
29. Fresh Grape - Dry (No concentrate allowed) 86. Table Dry Red (2014 Table White Dry)
30. Fresh Grape - Sweet (No concentrate allowed) Beer
31. Stoned Fruit Base - Dry 87. Bitter (2014 Dry Stout)
32. Stoned Fruit Base - Sweet CIRCLE CLASSES
33. Fruit excluding 25 - 32 and Grape Concentrate - Dry 88. Three Bottles of Wine for a Dinner
34. Fruit excluding 25 - 32 and Grape Concentrate - Sweet     Table White to Golden - Dry
35. Rosé Fruit Wine - No Grape Concentrate allowed - Dry     Table Red - Dry
36. Rosé Fruit Wine - No Grape Concentrate allowed - Medium Sweet     After Dinner Wine - Any Colour - Sweet
Fruit Wine - White/Golden 89. Three Bottles of Beer for a Dinner
37. Citrus Base - Dry     IPA
38. Citrus Base - Sweet     Dry Stout
39. Gooseberry Base - Dry     Barley wine
40. Gooseberry Base - Sweet FEDERATION CLASSES
41. Apple Base - Dry 90. Three Bottles of Wine for a Dinner
42. Apple Base - Sweet
    Table White to Golden - Dry
43. Fresh Grape - Dry (No concentrate allowed)     Table Red - Dry
44. Fresh Grape - Sweet (No concentrate allowed)     After Dinner Wine - any colour - Sweet
45. Stoned Fruit Base - Dry 91. Three Bottles of Beer for a Dinner
46. Stoned Fruit Base - Sweet     IPA
    Dry Stout
47. Fruit excluding 37 - 46 and Grape concentrate - Dry     Barley Wine
48. Fruit excluding 37 - 46 and Grape concentrate - Sweet
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SECTION 3a SECTION 8
COMPETITION FOR INDIVIDUAL NAWB MEMBERS AND MEMBERS OF ANY WINE OR BEER CIRCLE THAT IS AFFILIATED TO NAWB PHOTOGRAPHIC CLASS
49. Dry Red Fruit wine OPEN TO ALL
50. Sweet Red Fruit Wine (Members, Non Members, Circles & Federations)
51. Dry White / Golden Fruit Wine 92. Single Photograph (no collages / mixes) - with optional caption
52. Sweet White / Golden Fruit Wine Depicting 'Amateur Wine or Beer making theme'. Maximum size 7”x 5” mounted on card
53. Mead - Dry (Including Variants)
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54. Mead - Sweet (Including Variants)
55. Flower Wine - Dry
56. Flower Wine - Sweet
57. Vegetable, Leaf or Grain - Dry
58. Vegetable, Leaf or Grain - Sweet
59. Four Bottle Fruit Wine Medley
Fruit Wine  Red - Dry
Fruit Wine - Red - Sweet
Fruit Wine  White - Dry
Fruit Wine - White - Sweet
In this class, the emphasis is fruitiness. Exhibitors must mark their wines with main ingredient, from those below.  
Apple Base,          Citrus Base,  
Gooseberry Base, Stoned White Fruit Base, *** Glasses are awarded to the 1st place winners of classes 1-87 ***
Elderberry Base,   Blackberry Base,  
Bilberry Base,       Stoned Red Fruit Base  

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  Copyright ©: 2002 NAWB